Longons

Longons (euphoria langana) are fruits that are related to the lychee and the rambutan.  They are native to South East Asia as well as Southern China.  Their flesh is juicy and translucent white in color.  Their flavor is reminiscent of honeydew and gardenia.  It is sometimes referred to as “pinyin” in Cantonese, meaning dragon’s eye.
Longons are approximately 1 inch in diameter.  They are round, and enclose in a thin brown, leathery shell which gets darker as it ages.  Longons grow in clusters. In the center of their flesh is a large black seed.  The flesh has a texture similar to a peeled grape.
Longons are in season from mid-July to August.  They grow on a majestic tree up to 130 feet high.
Dried longons look lick tawny raisins.  They have a deep smoky flavor.  Sometimes they are used in traditional Chinese medicine. In ancient Vietnamese culture, it is said the flesh of the fruit will relieve snake bite venom.

Longons contain vitamin C, potassium, magnesium, and copper.  They have high saponin content.  It is said to improve your immune system, a supposed antidepressant, can increase iron absorption in the body, and improve oral health.

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Kantola

Kantola

Kantola  (Momordica dioica, or M. cochinchinensis) is a curious little gourd, commonly found in Indian in Southern Asian cuisines.  Sometimes it is called the spiny gourd or teasle gourd.

This little fruit is covered in little spines, but they aren’t sharp.  When the fruit is ripe- it changes from dark green to light green.  When it turns to yellow- it gets bitter.  Most commonly, this fruit is sliced and used in curries.  They are also pickled, or stuffed and steamed.  The out layer of skin should be removed before eating.

Kantola is related to the bitter melon, but does not resemble it in taste.  There are many health benefits that are purported.  They are full of phytonutrients and antioxidants, especially vitamin C.  They are high in folate, and may possibly reduce the blood sugar level.  It is also said to help with kidney stones when pulverized with water and drank every day.

Kantolas come to market around “monsoon” season- and are cultivated in the mountain regions of India.

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#LeCordonBleu

Star Apple

The Star Apple (chrysophyllum cainito), is a  member of the family sapotaceae.  Sometimes it is referred to as caimito, or the fruit of the Golden Leaf tree.

                The star apple originates from Central America.  It grows today in areas such as the Caribbean, South and Central America.  It prefers warm weather.  The star apple comes into season in late winter, or early summer.

The star  apple is a round or oval fruit, 2 to 4 inches in diameter with either red purple, dark purple, or pale green skin.  The fruit looks and feels like a rubber ball.  When cut in half, the fruit has a soft, white, milky sweet pulp.  There are 6 to 11 gelatinous, somewhat rubbery see pods.  Inside each seed pod, there may be a hard, black seed.  The skin and rind of the star apple is inedible.  It is best to scoop the flesh out.

The star apple fruit grows on a tall, 25 to 100 feet, tree that is nearly evergreen.  The trunk is about 3 feet in diameter.  The leaves of the tree are dark green, and the underside is brown and velvety.  Latex can be made from the sap of the bark.

When ripe, the fruit will not fall off the tree, nor will the fruit ripen after picked.  Star fruit is best enjoyed chilled.  The flesh of the fruit has a mucilaginous character.  Sometimes it is eaten to soothe the inflammation of laryngitis and pneumonia.  In Jamaica, a drink called Matrimony is sometimes made.  It is a combination of star apple, sour orange.  Another drink made is called Strawberries and cream.  It consists of sugar, nutmeg, orange juice, and star apple.

Star Apple Whip

4 Star apples

1/4 cup of sugar

3 oranges

1 cup of whipped cream

Scoop the pulp out of the Star Apple and the Oranges and remove the seeds. Mix with sugar in a blender. Add the cream and lightly mix. Serve in parfait glasses.

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Gamboge

The gamboge fruit, (garcinia xanthochymus), is also known as a false mangosteen.  It is from the Malaysian peninsula.  It is approximately 6 to 7 centimeters in diameter.  When ripe, it is bright yellow in color.  The pulp surrounds two seeds and is juicy and acidic.

            Gamboge is commonly used for jam making.  It can also be a substitute for tamarind.  It is also used in curries.

The gamboge tree is a medium sized tree with large leaves.  The sap from the tree is commonly used for a resin.  Gamboge is in season from March to May.

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Sapodilla

The sapodilla, (manikara zapota) is a Central American fruit.  It is from areas such as Mexico, Belize, and north-east Guatemala.  It is also known as chico, chico sapote, zapotillo, chicla, sapodilla plum, and naseberry.  The sapodilla is related to sapotes, and is in the sapotaceae family.  It got its name from the Aztecs:  tzapotle. The Spanish then named it sapodilla.

The sapodilla was spread throughout the world by the Spanish. Its first stop was the Philippines.  The sapodilla tree is an evergreen tree.  It grows very tall, about 100 feet.  It is a slow growing tree that lives a long time.  The tree secrets white latex called chicle.  Chicle is what is used to make chewing gum.  The sapodilla tree produces about 2000- 3000 fruit a year.  The wood of the tree is also used to make incense.

The sapodilla fruit is egg shaped and size. It is approximately 2 to 3 inches in diameter.  It has grayish/ brown skin.  The flesh is a translucent brownish yellow or reddish yellow.  The flesh is slightly granular, similar to a pear’s flesh.  It is very juicy and very fragrant.

                Sapodillas taste like honey, apricots, crunchy brown sugar, or pears.  In side there are 2 to 10 flat, rectangular seeds that are shiny black.  Sometimes they are seedless.  The sapodilla should be eaten when it is very ripe, if not, it is high in tannic acid.

Sapodillas like areas that are sunny and warm that does not frost.  They are okay with a salt spray and high winds.  They are in season from February to June.  The sapodilla is very perishable, and does not ship well.  Sapodillas contain fiber, potassium, vitamin C, sodium, and iron.

Sapodilla Pie

1 cup sugar

1/2 tsp salt

1 tsp ground cloves

3 eggs

1 1/2 cup mashed ripe sapodilla

1 cup milk

1 cup yogurt

3 Tbsp honey

1 tsp vanilla

1 unbaked 9” deep-dish pie shell

Preheat oven to 425°F.  Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in sapodilla and sugar/clove mixture. Gradually stir in milk, yogurt, honey and vanilla. Pour into pie shell. Bake 15 minutes; turn temperature down to 350°F and bake 20 to 30 minutes more or until firm. Serve with whipped cream.

Tropical Brandied Sapodilla Sherbet

1/2 cup milk

1 Tbsp honey

2 Tbsp brandy

1/2 cup sapodilla flesh

4 cups ice

Place all ingredients in blender and process until smooth.   Serves 1.

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Calabash

The calabash is a large fruit native to Asia or Africa.  The calabash, (crescentia cujeta), grows to be very large, though it’s size and shape varies a lot.  The color starts out shiny green, and then as it ripens, it turns a pale brown.  When the fruit is dried, it is used as a vessel.  Calabash is similar in structure to a pumpkin.

The calabash tree is an evergreen tree, and produces white flowers, however, the tree is very cold sensitive.  The fruit grow off the trunk.   The pulp from the calabash fruit is usually the only part eaten.  The pulp is scooped out, the shell is discarded, or dried.  The flesh contains numerous triangular shaped seeds.  They are inedible.  The flesh directly surrounding the seeds should be removed as well.  It is a purgative.

Calabash are in season from August to September.

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Sweet Sop

Sweet Sop

The Sweet Sop, (Annona Squamosa), is a member of the Annona family.  Other members of the Annona family include the soursop, cherimoya, atemoya, and the custard apple.  Sometimes the sweet sop is called a sugar apple.

         Sweet sops grow on a tree that ranges from 10-20 feet in height.  Originally form South America, it is now found in many tropical areas.   The tree has thin, oblong leaves, with greenish-yellow flowers.  The bark and leaves contain annonaime- and alkaloid.

Sweet sops range in shape from heart shaped, round, ovate, and conical.  They are usually 2 to 4 inches in diameter.  The flesh of a sweet sop is almost custard like, arranged in loosely cohering segments, and white to creamy white in color.  The flesh is sweet and juicy and sticky.   It is never cooked.  When eaten, it is usually eaten as is, and the seeds are then spit out.  It is important that the seeds are spit out, as they are acidic and poisonous.  The skin is thick and yellowish-green in color.  The riper it gets, the blacker the rind gets.  The skin gets crispy and crunch with the sugar content, and can also be eaten.

Sweet sops, have a long shelf life, sometimes up to 3 to 4 years.   They come into season in during mid summer, and are in season to mid fall.

 

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Bael Fruit

     The bael fruit, aegle marmelos, is a baseball sized fruit related to citrus. It belongs to the Rutaceae family.
       The bael fruit is native to Central and Southern India, Burma, Pakistan, and Bangladesh. It thrives in subtropical climates. The bael fruit looks like a large grapefruit. It has a pale green, hard and woody shell that turns bright yellow peel when ripe. When sliced in half around the middle, it contains 10 to 15 segments with numerous seeds. The flesh is a pale green, or a slight greenish yellow. The taste of the flesh is at first sweet, similar to a mild honey, but then gets irritating and acidic.
      The leaves of the tree are poisonous. Ripe bael fruit are a digestive aid, and a laxative. Unripe, they cause diarrhea and dysentery. Bael fruit are rich in minerals and vitamins.
Bael fruit is commonly sliced in half and eaten with palm sugar. In India, the flowers are used as perfume.
     Bael fruit are also known as beli fruit, Indian bael, wood apple, Bengal quince, and golden apple.

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Cherimoya

Cherimoya

The Cherimoya is a subtropical fruit native to mountains of Ecuador, Peru, and the Andes.  It is a member of the custard apple family.  There are over 50 varieties of cherimoyas.

            Cherimoyas  have scale patterned skin from bronze to green.  The cream colored flesh is super juicy sweet with the flavor reminiscent of pineapple, strawberry, and banana, and is slightly granular. When ripe, it is soft like a kiwi or mango.  It contains inedible shiny black seeds.  The fruit grows on a thorny branched tree up to a height of 24 feet.  The fruit can range in size from 1/2 to 4-1/2 pounds.

            Look for fruit that it firm and heavy for it’s size.  Cherimoyas spoil easily, especially since they are extremely sensitive to heat and cold.  They also bruise easily. They contain niacin, iron, and vitamin C.

Originally Published 5-23-13

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Surinam Cherry

 

     The surinam cherry (eugenia uniflora, E. michelii, or Stenoclay m.) is a small, sweet, juicy fruit that has a slight resinous or piney taste, and grows in tropical and subtropical areas. It is a member of the myrtle family. Other names for the surinam cherry included the Brazil cherry, Cayenna cherry, Florida cherry, and Pitanga.
     The surinam cherry tree is more of a shrub with bronze leaves that turn green when older. The fruit itself is approximately 2 to 4 centimeters in width. It is a squat, round shape, with 7 to 8 ribs. They start out green and change to orange, bright red, seep scarlet, or purplish maroon when ripe. The darker the fruit, the sweeter it is. They have thin skin, and 1 big, or 2 to 3 small seeds in the center.
     Originally native to Surinam, Guyana. It is a very invasive tree, that sometimes can get out of hand. The Surinam Cherry is temperature sensitive- so the farther away from the equator it goes, the less invasive the shrub becomes.

      In Brazil, the surinam is fermented, and made into liqueur. But it is usually just eaten out of hand as a snack from the tree. The surinam is high in Vitamin C, A, calcium, phosphorus, iron, riboflavin, and niacin.

Surinam Cherry Jelly

1. Wash cherries. Remove stems and blossom ends. Place cherries in a saucepan. Add water until it can be seen through the top layer of cherries. The fruit must not float in water.
2. Cover the pan and simmer until cherries are soft (25 or 30 minutes). Strain the juice through a flannel or heavy muslin jelly bag. Measure the juice, and place it in a deep kettle that will allow for the boiling up of the liquid. Cook no more than 4 cups of juice at a time. Boil juice rapidly for 5 minutes. Skim, if necessary.
3. Add 1/2 cup sugar to each cup of juice. Stir until sugar is dissolved. Continue to boil the juice rapidly, without stirring it, until it has reached the “sheeting stage” or 220º to 222º. Pour the jelly into hot sterilized glasses and seal immediately.

Surinam Cherry and Star fruit Jam

3 (1-pint) or 6 (1-cup) canning jars, with bands and lids
5 star fruits, to make 3 cups when chopped
1 cup pitted, chopped Surinam cherries
6 cups sugar
1 cup liquid pectin

1. Wash star fruit, removing ends and dark ridges. Chop coarsely to make 3 cups. Sterilize canning jars and lids.
2. In the bowl of a food processor, combine star fruit and cherries. Chop until the star fruit is in 3/4-inch pieces.
3. In large saucepan over low heat, stir star fruit mixture until it sizzles, add sugar and allow sugar to liquefy. Bring to a boil, then simmer, uncovered, 15 minutes. Add pectin, and simmer 15 minutes.
4. Pour fruit mixture into hot, sterile jars. Cap with the bands and lids, and allow to cool. Makes 6 cups.
    

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Spanish Lime

The Spanish Lime, Melicoccus bijugatus, is also called a Genip, Mamocillo, or Quenepa.  It is a fruit that is native to the North American tropics.  Originally, it was cultivated in the West Indies.

            The Spanish lime is not related to the citrus family, it is in the soapberry family (related to the lychee).  It is a small, oval tree fruit that has thin green skin.  They are approximately 1 inch in diameter.  On the tree, the Spanish Limes look like a bunch of small, green grapes.  The flesh of a Spanish lime is a peach color.  It has the consistency of a ripe mango, with a gelatinous texture.  The flavor is sweet-tart.

The Spanish lime tree produces small, greenish white flowers that are very fragrant.  The flowers are bisexual, so they must be cross-pollinated.

To eat a Spanish lime, put the fruit in your mouth, and crack the skin with your teeth.  Remove the peel, and suck on the sweet flesh inside.  The seeds of the Spanish lime are edible after being roasted.  In Colombia, the flesh is sometimes turned into a juice.

Spanish limes are available from July to September.  They are grown in Puerto Rico, Cuba, The West Indies, and south Florida.

Spanish limes are a good source of iron.

Originally Published 5-9-13

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Panama Candle

The Panama Candle Tree, (parmenthiera cereifera), grows18 inch fruits that are long and skinny, like candles.  The fruits grow of their tree trunks and limbs.  The tree produces 3 inch white flowers.  The leaves of the tree are small, spineless leaflets that are oval and approximately 2 inches long.  Originally from Mexico, they are grown all over Central and South America.

                  The candle fruit is a low quality fruit.  It tastes like sugar cane.  Some species are very sweet, some are not.  It is a laxative.  It is usually stewed and eaten.  These are primarily grown for ornamental reasons.

Originally Published 4-25-13

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Meyer Lemon

The Meyer Lemon is a citrus fruit from China.  It is thought to be a cross of a lemon and mandarin orange.  It is called a Meyer Lemon because it was back to America by Frank Meyer in 1908.  He was an agricultural explorer for the USDA.

Meyer Lemons are large, juicy citrus fruit that has a smooth, pliable rind that is relatively thin.  Most Meyer Lemons are very juicy and full of seeds.  It is very low in acid and tastes similar to an un-sweet orange with lemon undertones. The skin is usually light orange in color, and they sometimes look like a bloated lemon.  Meyer Lemons are in season from November to March.

Meyer Lemon Curd

3 to 4 Meyer lemons
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces

Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure 1/2 cup.  Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.  Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth, and an instant read thermometer registers 160°F, about 5 minutes.  Force curd through a fine sieve set into another bowl.  Serve warm, or cover surface of curd with wax paper and cool completely.  Makes 1 3/4 cup.

Meyer Lemon Margarita

1/3 cup tequila
1/3 cup Meyer lemon juice
1/3 cup Cointreau
Kosher salt (optional)
Ice cubes

Mix tequila, lemon juice, and Cointreau in a cocktail shaker. For optional salted rims, rub 2 rocks glass rims with one of the lemon peels to moisten and dip in salt if desired; fill glasses with ice.  Pour margarita mix into prepared glasses and serve. Serves 2

Originally Published 2-21-13

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Quince

The Quince, the “golden apple”, or “love apple”, is a funny pear-shaped greenish-yellow fruit that is related to the apple and the pear.  The name quince comes from ancient Cydonia on the island of Crete.

The origin of the quince is in the Middle East, around Kashmir.  Some say the quince is the forbidden fruit in the Garden of Eden.  An ancient Greek tradition says that a bride will give a quince to her husband.  It is a symbol of fertility.  The Greeks also believed it warded off bad luck.  The Romans used it to make perfume.  Sometimes, Venus de Milo was pictured with a quince.

The quince tree is 13 to 20 feet in height.  The aroma of a quince is reminiscent of pineapple or guava.  The fruit, however, does not ripen well on trees.  The skin is green and turns yellowish when ripened.  The fruit is covered with a fuzzy down, which can be easily rubbed off.  The flesh is ecru colored, and very dry.

The quince is best cooked.  Good methods include poaching, baking, braising, or stewing.  It is suggested not to eat the quince raw.  It has high tannin contents, which can make you sick and will also affect the taste buds momentarily after eating.  The high tannin content makes it feel as if your mouth has been wiped dry with a paper towel.  There is high pectin content in the quince.  The Portuguese name for quince is marmelo, where we get the word marmalade.  The flesh oxidizes very quickly.

When buying quinces, look for ones that are large, smooth, and fragrant.  Quinces can be stored in the refrigerator for up to three weeks.

The quince is high in potassium, vitamin c, and copper.  It is an astringent, and an aperitif.  The quince is good for the gastrointestinal system.

Quinces Flavors
apples
brown sugar
butter
cognac
cream
foie gras
honey
lemon
nuts
pears
raspberries
sugar
vanilla

Apple-Quince Crisp

7 cups sliced peeled Granny Smith apples
6 cups sliced peeled quince
3/4 cup packed brown sugar
1/4 cup eater
2 tsp grated lemon rind
2 tbsp fresh lemon juice
1 tbsp cornstarch
1 tsp ground cinnamon
1 tsp ground nutmeg
cooking spray
2/3 cup regular oats
2 tsp all-purpose flour
1/4 cup packed brown sugar
2 tbsp chilled stick margarine, cut into small pieces

1.  Preheat oven to 400°F.

2.  Combine first 9 ingredients in a large bowl; toss well to coat.  Spoon apple mixture into a 13X9 inch baking dish coated with cooking spray.

3.  Place oats in a food processor, and pulse until coarsely ground.  Add flour, 1/4 cup sugar, and margarine; pulse 10 times or until mixture resembles a coarse meal.  Sprinkle over apple mixture.

4.  Cover mixture and bake at 400°F for 30 minutes.  Uncover, and bake 20 minutes or until the fruit is tender and the topping is crisp.  Serve warm or at room temperature.  Serves 12.

Originally Published 12-8-11

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Pomegranates

The pomegranate, (punica granatum), is an ancient fruit that is still prized today.  The origin of pomegranates is around Persia and Afghanistan.  Pomegranates have been in our diets since the beginning of time.  Some people believe that they are supposedly the forbidden fruit (one of several possibilities).  Pomegranates are depicted in ancient Egyptian art, dating from 16^th century B.C.  The Egyptians also took the seeds of the pomegranate and fermented their juice to make wine.  They were also buried with their dead.  They are also mentioned in ancient Sanskrit writings.  The prophet Mohammed said pomegranates will purge the body of longing.  In the Renaissance, the pomegranate was used as a medicine.

Young pomegranate on the tree

The pomegranate symbolizes many things in many cultures.  In Chinese, Persian, Roman, and Hebrew cultures, it represents fertility.  This is due to the many seeds a pomegranate bears.  In Christian art, the pomegranate symbolizes hope.  In Jewish traditions, it is the sign of prosperity.

One legend about the pomegranate goes like this:  Persephone was abducted by the god of the dead, and was held in the underworld.  In revolt, Persephone’s mother Demeter, the goddess of fertility, and agriculture, freezes growth on Earth until her daughter is returned.  In the underworld, Persephone was forced to eat pomegranate seeds.  When Persephone is released on a bargaining deal, she agrees to return each year for 1 month per every seed she consumed.  This is how the seasons were created:  the life on Earth dies or hibernates when Persephone returns to the underworld, and is rejuvenated when she returns.

Today, there are thousands of varieties of pomegranates.  The most common varieties are Granda, and Foothill Early.  Pomegranates need cold winters, and very hot summers to prosper

.

Immature pomegranate

The Pomegranate looks like an apple with a crown, or like a Christmas ornament.  It grown on a tree 20 to 23 feet high.  They are harvested 5 to 7 months after flowering.  Once they are picked, they will not continue to ripen.  The pomegranate consists of a hollow sounding bulb.  It is a garnet red, though some varieties are yellow.  Inside there is a white, rubbery feeling membrane that is packed with seeds divided into six sections.  This white membrane is bitter and inedible.  Only the seeds are edible.  They have a sweet/ sour taste.  Beware though, the seeds will stain.  The juice from the seeds of the pomegranate is the base for grenadine.

Pomegranates are high in potassium.  They contain vitamin C, panthothenic acid, sodium, niacin.  They are high in citric acid, and other organic acids.  They can be refrigerated for up to 2 months.

The French word for pomegranate is grenate, or seeded apple.  That is where we get the term grenadine.  Sometimes pomegranates are also referred to as Chinese Apples.

Look for pomegranates that are as large as an orange, and feel heavy for their size.  The skin should be dark red with a uniform surface.  One medium-sized pomegranate will yield about 3/4 cups of seeds, or 1/2 cup of juice.  Other forms of pomegranates include anardhana, the dried seeds, often sold in ethnic markets, pomegranate juice, pomegranate syrup, and pomegranate molasses.

What Goes With Pomegranates
bananas
blood oranges
chocolate
cream cheese
grapefruit
yogurt

What Goes With Pomegranate Syrup
beef
duck
game
lamb
walnuts

How to Make Pomegranate Juice

         Whirl seeds in a blender or food processor, 1 1/2 cups at a time, until liquified.  Add water as necessary.  Pour through cheeesecloth-lined strainer.  Refrigerate for up to five days, or freeze up to six months.

How to Make Homemade Grenadine

         In a small saucepan, combine 1 cup pomegranate juice, and 1/2 cup sugar.  Bring to a boil over high heat, stirring until the sugar is dissolved; boil for 1 minute.  Remove from heat and cool.  Cover and refrigerate up to two weeks, or freeze up to 4 months.   Make 1 1/4 cups.

Pomegranate Pink Jade

 2 cups pomegranate juice
1 1/2 cups very cold orange juice
1 cup plus 2 tbsp chilled vodka
1 1/2 cups chilled sparkling water
ice cubes

In a large glass pitcher, mix pomegranate juice, orange juice and vodka.  Add sparkling water just before serving.  Pour into 6 chilled glasses over ice cubes.  Serves 6.

Pomegranate Black Cat

1 cup cranberry juice cocktail, chilled
3/4 cup cola, chilled
1/4 cup pomegranate syrup, chilled

Combine all ingredients in a pitcher just before serving.  Pour over ice.  Serve 2.

Pomegranate Pound Cake

3/4 cups sugar
6 tbsp butter or stick margarine
2 large eggs

1 large egg white
3/4 cup low-fat buttermilk
2 tsp grated lime rind
2 tsp vanilla extract
1/2 tsp baking soda
2 1/2 cups all-purpose flour
1/4 tsp salt
3/4 cup pomegranate seeds
cooking spray

Preheat oven to 350ºF.  Beat sugar, and butter at medium high-speed of a mixer until well blended.  Add eggs, and egg white, one at a time, beating well after each addition.  Combine buttermilk, rind, vanilla, and baking soda.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and salt, stirring well with a whisk.  Add flour mixture to sugar mixture alternating with buttermilk mixture, beginning and ending with flour mixture.  Fold in pomegranate seeds.

Spoon batter into an 8×4 inch loaf pan that has been coated with cooking spray.  Bake at 350ºF for one hour or until a wooden pick in the center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on a wire rack.  Serve 12.

Rack of Lamb with Pomegranate Glaze

3 cups pomegranate juice
1/2 cup sugar
leaves from 2 to 3 sprigs oregano
2 cloves garlic, peeled and minced
1- eight boned rack of lamb, trimmed
salt and pepper

Cook pomegranate juice and sugar in a medium saucepan over medium high heat, stirring constantly, until a thick syrup forms, 20 to 30 minutes.  Remove saucepan from heat and place in a larger pan of hot water to keep syrup warm and liquid.

Preheat oven to 500ºF.  Chop oregano leaves into minced garlic as finely as possible to make a paste, then smear it over all surfaces of lamb.  Season with salt and pepper, and place on a rack in a roasting pan.  Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes.  Lower oven to 375ºF and roast 15 minutes per pound, or until interior temperature reaches 125ºF for medium rare.  After first 20 minutes, add some water to bottom of pan, and brush roast with more pomegranate syrup.

Allow meat to rest for 10 minutes before cutting into chops.  Mix pan juices into remaining syrup, pour over chops and serve.

Serves 4.

Quail in Pomegranate Sauce

8 quail, rinsed
2 tbsp lard, or butter
3 tbsp extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 tomato, peeled, seeded, and chopped
leaves from 4 sprigs flat leaf parsley, finely chopped
2 cups chicken stock
seeds of 5 pomegranates, about 4 cups
salt and freshly ground black pepper
Pat quail dry with paper towels and tie legs together with kitchen string.  Sauté in lard or butter and 2 tbsp oil in a large skillet over medium high heat until browned all  over.  Remove quail and set aside.  Pour off fat.

In the same skillet, cook onions in remaining olive oil over low heat until soft, about 20 minutes.  Add tomatoes and parsley; cook 3 minutes longer.  Raise heat to medium high, deglaze skillet with stock, and add all but a handful of pomegranate seeds.  Reduce heat to low, return quail to skillet, cover and cook till tender, about 15 minutes.  Set quail aside; cover to keep warm.

Strain sauce, return to skillet, and reduce for about 30 minutes over medium high heat, to about 1 cup.  Season to taste with salt and pepper.  Return quail to skillet, swirling them in sauce to heat them, 1 to 2 minutes.  Serve garnished with remaining pomegranate seeds.

Serves 4.

Originally Published 12-13-12

© 2012 Chef Jennifer M. Denlinger       All rights reserved

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Rambutan

Rambutan is a cousin to the lychee and the longon.  It is sometimes called the hairy lychee.  Native to Malaysia, it grows on clusters on an evergreen tree.  There are over 50 varieties of rambutan today.

Rambutan comes from the Malaysian word rambout, or hair.  The small, approximately 2 inches in diameter fruit is cover in soft spikes.  The shell is very fragile, and red to yellowish brown in color.  The fruit inside is a juicy, translucent sphere, that contains a single, inedible seed that is flat and almond shaped.

The rambutan has sweet, mild flavor that is very fragrant.  It can be slightly sour or acidic. They taste similar to lychees- kind of like a canned pear, and a strawberry combined.

Choose rambutans with a light, reddish brown hue with greenish spikes.  Serve them just like you would a lychee.  Do not cook rambutans. To get to the flesh- use a knife, to puncture the skin, and then just peel off the shell.  Suck the flesh off the seed.   They contain vitamin C, iron, and potassium.  You can find fresh rambutans from July to August.

 

Originally Published 11-29-12

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Lychees

Lychee

A lychee, also known as a litchi nut, is an exotic fruit from china from over 2,000 years ago.  The lychee fruit is native to southeastern Asia.  It grows in subtropical climates.  Fresh lychees are in season from June to mid July.

In the Chinese culture, lychees are offered as good luck charms for the New Year.

The lychee tree is a large evergreen tree.  It can grow 50 to 65 feet tall.  One tree can produce 200 to 300 pounds of fruit a year.

The fruit it self is 1 to 2 inches in diameter, or about the size of a large marble.  The outer coating of the fruit is prickly looking and red when ripe.  When unripe, it is green.  The outside of the skin is rough.  The inner layer, however, is smooth.  The flesh is almost transparent and white.  Inside, there is a single seed that is brown and shiny.  The texture of the lychee is like peeled grapes.

Lychees are very sweet.  When ripe, the flavor is similar to a cross between strawberry with a rose and a muscat grape.  When unripe, it tastes bland and gelatinous.  When overripe, it does not have any flavor.

Once picked, lychees will not continue to ripen.  They should be shelled immediately, since they will ferment inside the shell.  Lychees may be frozen in the shell.  Since fresh lychees do not ship well, they are also canned and dried.

Lychees are high in vitamin C.  They also contain potassium, copper, and magnesium.

Flavors for Lychees
coconut
cream
kiwi fruit

Lemon Mousse Pudding with Lychees

1 tbsp butter
1 envelope un-flavored gelatin
1/4 cup water
3 egg yolks
1 cup sugar
1 tsp vanilla extract
1/3 cup lemon juice
grated peel of 1 lemon
24 fresh lychees
1 cup whipping cream

1. Butter 8 individual dessert dishes.  Sprinkle the gelatin over the water in a small saucepan.  Heat the mixture, stirring until the gelatin is dissolved.   Combine the egg yolks, sugar, and vanilla in a small, heavy saucepan.  Cook over medium heat until the mixture thickens slightly and the sugar is melted, stirring constantly.  Do not boil or mixture will curdle.
2. Stir the gelatin mixture into the egg mixture along with the lemon juice, and lemon peel.  Refrigerate, covered, for 30 to 45 minutes, or until the mixture is the consistency of unbeaten egg whites.
3. Break off the outer shells of the lychees, peel back and discard.  Peel away the white pulp from around the seed and discard the seed.  Reserve 8 lychees for garnish.  Beat the cream in a bowl with an electric mixer set at high speed until stiff.  Stir half of the cream into the gelatin mixture with a wire whisk until well blended.  Fold the remaining cream into the gelatin mixture with a rubber spatula, until no traces of white remain, then fold in the lychees.  Spoon the mixture into the prepared dessert dishes.  Chill, covered, along with the remaining lychees, for at least 2 hours or until st.   Garnish each mousse with 1 of the reserved lychees and sprigs of mint.    Serves 8.

Originally Published 11-10-11

© 2011 Chef Jennifer M. Denlinger       All rights reserved

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Figs

  

The fig is an ancient,  fruit originating in Southern Europe, Asia, and Africa.  It is an early symbol of peace and prosperity.    They were brought to North Africa by Spanish Franciscan missionaries.  In North Africa, they were a symbol of fertility.  Egyptians placed them in pharaohs tombs.  The Greeks and Roman prized them highly.  The fig tree is the first tree to be mentioned in the Bible after Adam and Eve ate the forbidden fruit.  They discovered they were naked, so they sewed fig leaves together to cover them selves.  The many seeds of the fig are supposed to signify unity and the universality of true understanding of knowledge and faith.

 The fig tree is a prolific bearer, and live for up to 100 years.  A member of the mulberry family, it is one of the sweetest fruits available, with a high sugar content.  The fruit is very delicate and bruises easily.   It is very perishable.  It is ripe when it is soft, and the thin skin rests close to the flesh. The fig needs hot summers , and mild winters, and is in season from June to October.

There are several hundred varieties of figs.  They range in color from purple-black to almost white.  There are three categories of figs:  black, green, and purple.  The black fig is sweet and rather dry.  It is not as perishable as other figs.  The Green fig has thin skin and is very juicy.  The purple fig is the juiciest and sweetest.  It is the most perishable and relatively rare.

The Mission fig is the most popular.  It has dark purple skin, and brownish flesh, and small seeds.

Black Mission Figs:  Fresh and Dried

The brown turkey is a large southern fig, with violet to brownish skin, and pink flesh.  It is pear-shaped.

         The royal Mediterranean is a green-skinned fig with a purple tinge.  It’s flesh is whitish pink.

         The Magnolia or Brunswick is a large fig with amber skin, and pinkish yellow flesh.

         The Californian Calymyrna have green-skinned and ivory colored flesh.  They are food for drying and to eat out of hand.

         The Kadota is a small thick skin yellow-green fruit.  They are medium, all-purpose figs, yellowish-green in color, and thick-skinned with sweet white to amber-pink pulp. They have only a few small seeds.

         The Smyrna is a Turkish fig.  Other varieties include the White King, the Everbearing, and Strawberry Figs.

         The Adriatic is light green in color with pale pink or dark red flesh and is noted for its pronounced flavor, especially when dried, yet it is also enjoyed fresh.

         The wild fig comes not from a tree but from a fat, thorny plant from the American subtropics. When the Europeans arrived in the New World, they discovered this “fig” in the present Mexico. Imported to Europe, it acclimatized very well to the Mediterranean basin and notably in North Africa.  The wild fig has a skin with small thorns that make harvest laborious. It is why one uses tongs to pick up the fruits. Under this skin, hides an orange pulp sprinkled with small seeds of dark color.

         Figs are good for eating out of hand, or to be cooked.  Lemon enhances sweetness.  Herbs balances figs intense sweetness.  Bay, thyme, anise hyssop, or aniseed, lavender, cloves and cardamom compliment the figs sweetness.  Milder cheeses such as ricotta, mascapone, and farmer cheese. and pungent salty cheeses such as feta, goat, manchego and dry jack, complement the figs sweetness.  Other fruits that complement figs are raspberries, pears,and white peaches.

         Today, the main producers of figs include Turkey, Greece, US, Portugal, and Spain.  Except for in the Mediterranean, figs are thought of as a luxury food because of their high price.

         Figs contain iron, calcium, phosphorous, potassium, and fiber.  They are used as a diuretic and a laxative.

Figs Flavor Pairing Guide
almonds
anise
brown sugar
caramel
cheese, especially, blue and goat
chocolate
cinnamon
cinnamon basil
citrus peel, candied
coconut cream
Cointreau
cornmeal
cream
cream cheese
creme anglaise
creme fraiche
Curacago
ginger
honey
lavender
lemon
Marsala
mint
molasses
nuts, except peanuts
orange
Parma ham
peaches
pears
pepper, black
port wine
praline
prosciutto
quince
raspberries
rosemary
sherry
sour cream
strawberries
thyme
vanilla
walnuts
wine, red

 

 

 

Black Jack Fig

Ficus Fig

Originally Published 10-18-12

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Apples

The apple is said to have originated around Asia Minor.  The first edible apple was cultivated around 1200 BC near Alma Ata in Kazakhstan.  The Greeks and Romans were cultivating the apple by 300 BC.  The European settlers brought it to America.

The apple came to the America’s around 1620.  There is an old American legend of Johnny Appleseed.  John Chapman was a settler in Leominster, Massachusetts.  He used to distribute apple seeds to European settlers in Indiana, Ohio and Illinois.

The apple has a lot of symbolism.  It could possibly be the forbidden fruit in the Garden of Eden.  The apple is a symbol of feminism, and is associated to Venus de Milo.  The apple is also the fruit of knowledge.  (It is while school children give the apple to their teachers, in exchange for knowledge.)

The apple has been cultivated for at least 3,000 years.  There are approximately 7,000 varieties of apples, but only about 20 are commercially significant to the United States.

Apples grow on trees.  The tree produces white to pink blossoms.  It takes 6 to 8 years for a tree to bear fruit.  The apples contain 5 seed pods, or carpels.

The age of the apple tree determines the number of seeds in each pod.  The apple is 20% air, therefore it floats in water.  (Bobbing for apples…..)  The dried up fuzzy end of the apple is called a sepal.  Apples contain iron, so when they are cut, they tend to oxidize quickly and turn brown.  To prevent oxidizing, combine with an acid.  Keep apples away from ethylene sensitive products.  (bananas in particular)

Apple color ranges from yellow to green to red.  The texture ranges from tender to crisp. Their flavors can be anywhere from sweet to tart.

Apple production is leading in the states of Washington and New York.  China is the top producer worldwide, and America is second.  Apple trees thrive better when near other apple trees.  The trees need a temperate climate to produce.  It requires a cold, dormancy to survive.  Apple orchids tend to do well on hills with well drainage.  They do not require an extensive amount of water.  Apples are available year round, but their peak season is from September to November.

Apples are almost always harvested before they are ripe.  That will help withstand shipping and marketing.  50% of all apples produced are used for fresh fruit consumption, 20% go into processed apple products, 17% go into applesauce and pies, and 13% are exported.

Apples can be eaten raw out of hand, or any method of cooking and preparing.  Cooking apples will disintegrate into a puree when cooked, and will not taste mealy.  Apples can also be used to make cider, or Calvados, an apple brandy.  Apple cider is fermented apple juice.  Apples that are to be eaten out of hand need to be firm, juicy, tasty, and crisp.  Apples for pies should be drier with slight acidity.  Apple for baking must be sweet, and should not disintegrate easily.  Jelly apples should be barely ripe.  They need acid, and should be juicy, and high in pectin.  Apples to be made into applesauce should not discolor easily.

Apples contain a high proportion of pectin- which is a type of carbohydrate found in many fruits.  It produces a thickening quality that is used in jellies and jams.

Dishes that use apples are commonly referred to as a la Normande.

Look for apples that are firm with no blemishes or wrinkles.  Apples are a good source of vitamins A and C, iron and are heavy in fiber.  Apples contain pectin, a natural thickening agent.  It is a diuretic, laxative, anti-diarrheal, muscle tonic, anti-rheumatic, stomachic, and is beneficial for the digestive system.  Eating raw apples help cleanse the teeth and massage the gums.  The high iron content under the skin brought about the old saying:

“An apple a day, keeps the doctor away.”

What goes good with Apples??

Apple’s Affinities

almonds      oatmeal
applejack     oranges
bacon      pears
blackberries     pepper, black
blue cheese      pignoli
brandy       pistachios
brown sugar       praline
butter      prunes
butterscotch     quinces
Calvados     raisins
caramel     rosemary
cassia     rum
celery     sauerkraut
cheese     sausages
chestnuts     sherry
cider     sour cream
cinnamon      sugar
cloves      vanilla
Cognac       vermouth
Cointreau      vinegar
coriander      walnuts
cranberries       wine, red
cream     yogurt
currants, black      custard
dates     ginger
Grand Marnier     hazelnuts
honey     horseradish
Kirsch     lemon
Madeira      maple syrup
molasses     nutmeg
nuts, esp. almonds or pecans

In French: pomme (pOm)
In Spanish:  manazana (man-zan-a)
In Italian: mela (meel-ya)

Akane Arkansas Black Black Twigg (has a thick fuzzy skin)

Braeburn

Cameo Clayville Blanc Golden Delicous Red Delicous Early Gift Empire Fuiji Gala Ginger Gold Granny Smith Red Gravenstein Gravenstein Jonathon McInstosh Mutsu Pink Lady Pink Pearl Rome Scott’s Orange Pippin Sierra Beauty Winter Banana

Originally Published 10-13-11

© 2011 Chef Jennifer M. Denlinger       All rights reserved

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Soursop

The soursop, also known as Guanabana or prickly custard apple, is an elongated heart-shaped fruit with green to yellow skin that has short, soft fleshy hooks.  It is in the annona, or custard apple family, and related to the cherimoya.  It grows in tropics on a small evergreen tree.

The soursop can grow up to six pounds in size.  The flesh of the fruit is creamy white with cottony strands.  Three are large, hard, shiny black seeds that are toxic.

The least acidic ripe fruits are eaten raw.  The rest are sweetened and canned, or made into drinks.

 Soursop is low in calories, fat and contains no cholesterol.  It has calcium, potassium, vitamin C, phosphorus, and is a good source of dietary fiber.

Soursop Ice Cream

3 whole eggs
1 tablespoon butter
1 cup sugar (brown or white)
2 cups soursop pulp
1 cup evaporated milk
1 teaspoon lemon or vanilla flavoring
1 cup water
1 cup heavy whipping cream – optional

Mix sugar and eggs; cook with milk, water and butter in double boiler until thick, stirring occasionally (5 or 10 minutes).  Add desired flavoring .  Put in refrigerator tray, let freeze until mushy.  Stir in 2 cups soursop pulp, which has been run through a food mill.  If extra rich ice cream is desirable, fold in 1 cup of heavy whipping cream which has been whipped stiff.  Add this when the soursop pulp is added.  Freeze.

Originally Published 10-4-12

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–>

Wax Jambu

The wax jambu, syzuguum samanarangense, is a pear or bell shaped ultra tropical fruit.  It is native to the Malay Archipelago. (South East Asian chain of islands). Wax jambus are in season from April to June.

The wax jambu can range in size from 1/4” to 2-1/2” long.  They have waxy and crisp skin.  They are pear shaped with a squat bottom.  The color is ranges from pink to red. The flesh inside is white, and very juicy.  The wax jambu is often eaten with salt sprinkled on it- just as you would a regular apple

The wax jambu tree is an evergreen with dark green leaves that can grown very tall.  Wax jambus grow in clusters.  It is related to the Malay apple.  The wax jambu is sometimes called a java apple, or a water apple.

Baby Wax Jambus

Originally Published 8-31-11

© 2011 Chef Jennifer M. Denlinger       All rights reserved

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Passion Fruit

Passion fruit is a fruit from the passionflower, also known as the granadilla.  It is native to Brazil.  The name passion fruit came from the Spanish missionaries, who found that parts of the flower resembled instruments of the Passion and Crucifixion of Christ…the crown of thorns, hammers and nails.  The leaves and flowers are said to have anti-spasmatic and narcotic effects.

Unripe passion fruit on the bush

It is firm, with an almost shell like purple skin with orange yellow pulp that surrounds large, black, edible seeds.  It is approximately the size of a large hen’s egg.  The brownish red leathery skin is inedible.  The more wrinkled the skin is, the riper the fruit is, and less astringent and tart it will be.  Using a serrated knife is the easiest way to cut the fruit in half. Passion fruit will ripen off the tree, left at room temperature. The flavor of the flesh is very tart, and almost citrusy in taste.  When ripe, it is gelatinous and loose and can range in color from pinkish green to shades of orange or yellow.  It is easily removed with a spoon. The flesh of the Passion fruit is used in the filling of the classic dessert Pavlova.

There are about 400 varieties of passion fruit, only 30 with edible flesh.  They are found in the West Indies, Africa, Australia, and Malaysia.  The variety of passion fruit most available in the United States in Passiflora edulis.   Passion fruit are in season from February to March.  It is high in vitamin A and C.

Passion Fruit Margarita

• 4 oz Passion Fruit Puree
• 2-3 oz of simple syrup
• squeeze of lime
• 1 oz Orange Liqueur
• 2 oz Tequila
• squeeze of fresh orange

Combine all ingredients in a cocktail shaker with ice

Originally Published 8-23-12

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Durian Fruit

Durian

The durian fruit is also known as the King of Fruit.  It is a member of the Jack fruit family and originally comes from Malaysia, but now is grown all through southeast Asia.

The durian is brownish green and has a semi-hard shell covered with thick spikes.  The durian is 8 to 12 inches in diameter, and up to 16 inches long.

The flesh of the durian has a nauseating smell.  The flesh is creamy and custard like and tastes similar to sour milk. (Or rotting socks, some people say.) Because of the scent the fruit emits, the durian can only be imported to the United States when it is frozen.

When ripe, the shell of the fruit will crack open on it’s own.  Inside the durian, there are 5 to 6 sections, each separated by a white inedible membrane.  In each section there are up to 6 shiny black seeds each section.  The flesh is kind of spongy and light yellow in color, and the texture is similar to hard cooked scrambled eggs.

The durian grows on a tree related to baobab, cacao, cotton plant, and the mallow.  The tree grows 65 to 130 feet and is not very adaptable to many climates.

Durians contain potassium, and vitamin C.  Durians are also aphrodisiacs.  However, alcohol and the durian fruit create an unpleasant fermentation, so it is not recommended.

 Durian Cake

*This is not my recipe, so therefore the ingredients are in Metric- I just figured  you’d like to see an example of how to utilize this fruit!

 

150 ml butter
200 sugar
4 eggs, separated
120 ml durian pulp
300 ml self rising flour

1. Beat butter and sugar till light. Add egg yolks, beating well after adding each yolk. Beat in durian pulp. Beat the egg whites to a stiff froth, then fold into the mix.
2. Gently fold in the flour.
3. Bake in a greased tin for 60 minutes at 180ºC.

Yields 1 cake.

Originally Published 8-9-12

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Bananas

Bananas are an herb that grows on a tropical plant.  A banana is not a true fruit, however, because it contains no seeds.  It is botanically classified as an herb because of the non-woody stem.  It produces flowers, but they are sterile also. The plant only has a one year growing span.

Bananas probably originated in Malaysia, then into India around the 5th or 6th century BC.  In Buddhism, the banana is the symbol of futility of earthly possessions.  The banana is also one of the supposed forbidden fruit of Adam and Eve in the Garden of Eden.

The banana tree produces a purplish flower.  This flower grows into a bunch.

One bunch, of hand of bananas may contain anywhere from 100- 400 bananas.  The bananas develop better flavors off the bush, so they are usually picked green.  The brown spots on the bananas are a sign of ripeness.  If you need to ripen a banana quickly, place it in a paper bag, and fold it close.  The gases let off by the banana will collect in the bag, and speed up the ripening process.  Banana leaves are also used to wrap food in to be steam or baked.  They can be used for cloth, and for furniture.

There are three varieties of bananas:  sweet, cooking, plantains.  Some common varieties of bananas include the dwarf/ finger banana.  It is very sweet.  The Manzano is apple flavored.  Mypore comes from India.  Orinoco has a hint of strawberry.  The plantain is a variety of cooking banana that has a squash like flavor.  It has high starch content, and can only be eaten cooked.  There are also red and purple bananas.

The “strings” on the banana fruit are called phloem bundles- which are nothing but the way the peel attaches to the flesh.  You can eat them, though are displeasing in texture.  The flesh of the banana can break into three sections.

Today, the main producers of bananas are India, Brazil, the Philippines, Ecuador, and Indonesia.

Bananas contain a lot of starch.  They are also rich in potassium.  Bananas contain vitamins B6 and C, potassium, folic acid, riboflavin, and magnesium.  It can also be a mild laxative.

Banana Flavors

alcohol	butter	Cognac	ginger	nuts	sour cream
almonds	Calvados	coriander	honey	oranges	strawberries
apricots	caramel	cream	ice cream	passion fruit	sugar, brown or white
Armagnac	cardamom	cream cheese	Kirsch	pecans	vanilla
bacon	chicken	custard	lemon	pineapples	yogurt
blueberries	chocolate	eggs	lime	pralines
brandy	cinnamon	fruits, especially tropical	malt	raspberries
brown sugar	coconut	gin	maple syrup	rum

  1000Fingers                                                                                                              Candavish

Dwarf Red (has red flesh)

Goldfinger

Hawaiian (super sweet)

Magenta

Manilla (grows off the “ornamental” bush)

Praying Hands

Red                                                             Togo (small and round)

Musu Basjoo

Banana plant flower

Originally Published 7-26-12

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Miracle Fruit

Miracle fruit, (synsepahym delcifium), is a curious little fruit native to tropical West Africa.  It is small, bright red berry that contains a single seed.  It is ellipoised is shape, and 2 to 3 centimeters long.
The miracle fruit, or miracle berry as is sometimes known as, is not a sweet berry.  Instead, the flesh coats taste buds and insides of the mouth.  It blocks sour and tart sensations.  This affect can last for up to 30 minutes after being eaten.  It contains thaumatins, or food enhancers.  It is being considered for a possible source of natural food sweetener.

The miracle fruit bush is an evergreen bush, intolerable to frost.  It produces 1/4” white flowers.  Each shrub produces 12-15 berries at a time.  There are both smooth and hairy berry varieties.

Originally Published 7-7-11

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Igna

The igna fruit, or ice cream bean (igna edulis), is an unusual fruit found in Central and South America, particularly in Ecuador.  Other names for the igna include guaba, igna cipo, guamo gejur, pois sucre, rabo de mico, igna de metro and monkey tail.

The igna grows on a tall tree, sometimes up to 100 feet.  The tree is a shade tree.  It was planted on plantations to provide shade. The tree is very important in restoration of the rain forest.  It improves the soil.  The tree produced large flowers that grow in dense spikes.

The fruit itself is a ribbed pod.  When the pod is broken open, it reveals a bright white pulp, surrounding several large black seeds.  The pulp is similar in texture to white cotton candy.  It is extremely sweet, tasting like a plain vanilla ice cream.  You eat the flesh- not the seeds.  The flesh is eaten as a treat, as is.  The pulp is also good for treating rheumatism and diarrhea.
You can find these during the months of May, June and July.

Originally Published 6-21-12

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Tomatoes

 

 Tomatoes are such an important aspect of many, many cuisines in this world- but why? Tomatoes are originally native to Central America, and worked their way up to Mexico.  From Mexico, the Spanish explorers brought the plant back to Europe.  The Spanish believed the fruit to be poisonous, however some advocated believed it had aphrodisiac powers.  The Spanish and Italians hailed the tomato in their culinary creations.  The tomato made its way back across the Atlantic to America by the 16th century.  Some cultures consider the tomato “the love apple”.  These original tomatoes were 1/2 inch, or less.

Botanically, the tomato is classified as a fruit.  It has seeds, and the fruit bears flowers before the fruit.  But, because of its use in savory dishes, and the lack of sucrose, (sugar) many classify it as a vegetable.  The U.S. government, for trade purposes, classifies it as a vegetable.

The tomato is a member of the nightshade family.  It is the fruit of a vine, or creeping plant.  Plants in the nightshade family have poisonous flowers, leaves, stems, etc. -everything but the fruit itself.  On approximately September 26, 1820, Colonel Robert Gibbon Johnson ate an entire bushel of tomatoes on the Salem, New Jersey courthouse steps.  A crowd of thousands gathered to watch, and to see if he would be poisoned.  He lived, and that proved to the Colonists, the indeed the tomato was not poisonous, nor had evil powers, and help spread its popularity even farther.  Once people realized it was harmless, it became one of the most popular of all vegetables.  By the 1900’s the tomato was one of the most popular vegetables in America.

Fresh tomatoes are available year round, but their peak season is from June to September.  The tomato needs warm temperature and lots of sun to grow.  Normally tomatoes are picked green and left to ripen.  The compromises the flavor.  Tomatoes that are vine ripened have the best flavor, but are the most perishable.  Tomatoes should be stored at room temperature.  When tomatoes are exposed to cold temperatures, tiny enzymes with in the tomato that produce sugar and flavor are turned off forever, even if the tomato is brought back out to room temperature.

There are hundreds of tomato varieties.  They are classified by their shape and size.  They can be round, oval, globular, or square-ish in shape.  Some are tiny, the size of a pencil eraser, and some are big, the size of an overgrown baseball.

Assorted cherry and grape tomatoes
                                  Red and Yellow Plum Tomatoes

All tomatoes start out green, then ripen and gain color.  Colors for tomatoes range between red, to yellow, to orange, to purplish, to white, or even a “ripe green”.  “Green unripe” tomatoes are very acidic and contain solanine.  This toxin is killed with cooking.

Tomatoes are high in acid.  The acid can be controlled, especially when cooking, by adding sugar, or a small amount of honey.  You should avoid cooking tomatoes in aluminum pots.  The acid in the tomato reacts with the metal, giving it a metallic flavor.

Tomatoes are high in vitamin C, folic acid, and Vitamin A.  They are used to stimulate the appetite, combat scurvy, cleanse body of toxins and re-mineralize, and are a diuretic.  Tomatoes can be cooked in every possible way, and when they are ripe, they can be eaten raw.

Lots of Tomatoes!!!

Red and Yellow Beefsteak tomatoes “sandwich tomatoes”

Brandywine                                                Red Current

 

            

Early Girl                                    Evergreen (yes- this is ripe)

   

Great White                                                    Green Zebra

Marvel Striped                                               Orange Tomato

 

Pepper Tomato                                 Purple Cherokee

Purple Calabash                        Red Marvel

        

Ugli                                                             Wapsini

Originally Published 6-7-12

© 2012 Chef Jennifer M. Denlinger       All rights reserved

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Mamey Sapote

Mamey sapote, also known as mamey colorado, or just mamey, is a member of the sapote family.  They are native to Central America

Mamey sapotes have coarse brown, leathery skin.  However, it is edible.  They are oval in shape, pointy at one end, about 6 to 9 inches in length.  Inside, the flesh is salmon colored.  It has a soft, and smooth texture.  In the center, there is a large, black, shiny seed.  Mamey’s usually weigh from 1 to 3 pounds.

The mamey sapote is very sweet.  It has a flavor similar to almond.

The mamey sapote tree (pouteria sapota), is very tall, 40 to 60 feet high.  It has a thick trunk and few limbs.  It produces small, white flowers, then 250 to 500 fruits a year.They are in season from June to September, and from January to April.  When they are ripe, the smell like apricots and raspberries, and give to a gentle squeeze.

A ripe Mamey sapote will have a cracked, leathery rind, and will be VERY soft, almost mushy texture when squeezed.

Mamey sapotes contain vitamins C, and A, potassium, and calcium.  They are also a good source of dietary fiber.  Mamey sapotes grow in Puerto Rico, Cuba, the Dominican Republic, South Africa, and Florida.

 

Mamey Sapote Ice Cream

1/2 cup sugar
1 cup pureed mamey sapote
1/2 cup corn syrup
juice of 1 lemon
sprinkle of salt
1 cup milk
1 cup whipping cream

1. In a medium saucepan mix sugar, corn syrup, salt and milk together.  Add mamey, lemon juice and mix well.  Beat eggs and add to fruit mixture.  Mix well.  Over a medium heat bring the mixture to a simmer and simmer for 5 minutes, stirring occasionally.  Do not let mixture boil.  Remove from heat and cool slightly.
2. While fruit mixture is simmering, beat whipping cream until stiff, then fold into fruit mixture after it has cooled down.  Pour mixture into a container for the ice cream churn and proceed according to churn manufacturers’ instructions – or pour into refrigerator trays and freeze.  Stir several times during the freezing process.  Makes 1 quart.

Originally Published 5-19-11

© 2011 Chef Jennifer M. Denlinger       All rights reserved

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Cactus Fruits

Napoles and Prickly Pears

The cactus plant, Opuntia spp. , has two main culinary sources:  nopales, or cactus pads, and prickly pears.

Nopales are cactus leaves, which are also known as pads, or paddles of the nopale, or prickly pear cactus.  They are usually pale to dark green in color.  They are oval in shape, and with sharp spines.  The thorns on the nopale need to be removed.  The easiest way to do it is to use a vegetable peeler.  Nopales are best in the spring when they are small, but firm, and pale green with no wrinkling.  They taste similar to a green bean with, with a slight acidic tang.  Choose small leaves that are pale and thin.

Nopales are usually simmered in water until tender.  Nopalitos are canned nopales that have been diced, or cut into strips.  Acitrones are candied nopales that are packed in sugar syrup and available in cans or jars.

The prickly pear is the fruit of the prickly pear cactus.  They range in color from green to purplish red.  It is pear like in shape and size, approximately 2 to 4 inches long.

Sometimes the prickly pear is known as the cactus pear, or Indian fig.  In Israel, it is called Sharon’s fruit.  In South Africa, it is called tuna, (yes- that’s correct) and in Northern Africa, Christen fig.

The prickly pear has been consumed by Mexicans and Indians since ancient times.  It has soft, porous flesh that is scattered with black seeds.  The seeds are edible.  The skin is a vibrant color, studded with thin, invisible spines that prick skin when touched.  The prickly pear cactus also produces yellow flowers.

The prickly pear fruit usually comes with the large thorns snipped off by the packer- it is still advisable to wear gloves when preparing them though.  The pores where the thorns were located sometimes will prick you with a very small miniscule thorn.  The pears can be cut in half lengthwise, and the “meat” scooped out the shell with a spoon.  The flesh is juicy and crunchy and mildly sweet.  The flesh is similar in texture to an over-ripe Red Delicious Apple, or a slightly crunch melon, some pieces of the melon having more resistance than others. The juice of the red varieties will often stain surfaces, and your hands- another good reason wear gloves.

Prickly pears have a melon-like aroma, and a sweet- tart, but bland flavor.  Ripen un-ripe fruit at room temperature.  Prickly pear juice is found at health food stores or can be mail ordered.  You can also find the juice in such confections such as syrups, juices, and candies, and mixed with honey.  Its fuchsia color lends it to be added to many things.  Prickly pears can be eaten “out of hand”, mixed into smoothies, or cut into salsas and fruit salads.

Prickly pears have magnesium, and potassium, vitamin C and sodium and have astringent properties.

 

Prickly Pear Margarita

1 oz. premium tequila
1/2 oz. Grand Marnier
2 1/2 oz. puréed prickly pear cactus fruit, chilled
2 1/2 oz. sweet and sour
1/4 wedge of lime
Coarse salt
1 cup ice cubes

1. Prepare margarita glass by rimming with lime juice and salt. Put ice into a shaker. Add tequila, Grand Marnier, fruit and sweet and sour. Shake vigorously and pour into prepared margarita glass. Garnish with a wedge of lime.

2. Blended Margarita:  Put all ingredients into a blender and blend until smooth.

Originally Published 5-5-11

© 2011 Chef Jennifer M. Denlinger       All rights reserved

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Egg Fruit

Egg fruit, (pouteria camphechiana), is also sometimes called canistel.  This subtropical fruit comes from the forests of northern South America, Mexico, Belize, Guatemala, and El Salvador.

The tree of the egg fruit is an evergreen tree.  It is a medium sized tree, that grows up to 25 feet in height.  The bark is brown and furrowed.  Inside the bark is an abundant, white, gummy latex.

The egg fruit is a round or oval shaped fruit that is egg shaped.  It is 3 to 5 inches in length, and 2 to 3 inches wide.   The skin is very thin.  The fruit is green, then turns a yellowish orange color when ripe.  The flesh of the fruit ranges from lemon yellow to orange.  The flesh is firm and mealy, and has many fine fibers  running through it.  It is very sweet.

Original Published 4-26-12
© 2012 Chef Jennifer M. Denlinger       All rights reserved
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Kumquats

Kumquats

Kumquats are small, ovular citrus fruits that originally come from China.  They are common oriental fruits.  They were discovered by the British botanist Robert Fortusre.   Kumquat means “kimku” in Cantonese, or golden orange.    Kumquats are small, approximately 1 to 2 inches in length.  They are golden orange in color, and divided into 5 or 6 sections and sometimes several large seeds.  The rind is thin and edible. Unlike other citrus fruits- the skin of the kumquat is eaten, and is actually sweeter, and less bitter than that of the flesh.  The flesh of the kumquat is very tart or bitter.  When eaten “as is”, sometimes a slight numbing sensation from the high citric acid occurs on the tongue, lending it to be a great palate cleanser.

There are 4 main varieties of kumquats.  In Florida, there are two that are grown:  Nagami and Meiwa.  The Nagami is tarter, and is preferred for cooking and marmelades, and the Meiwa is sweeter and better for eating out of hand.  The  Kumquats are in season from November to March. In Florida, they are in peak in late winter.  They contain vitamins A and C and are high in potassium.

Kumquat’s Flavors

apples, green
aquavit
creme anglaise
gin
pineapples
rum
vanilla
vodka

                                                                        Kumquat Marmalade
1 1/2 lb kumquats, seeded, thinly sliced
2 to 3 cups water
1 oz powdered pectin
2 tsp fresh lemon juice
4 3/4 cups sugar

1.  Place kumquats in a large saucepan; add enough water to barely cover the fruit.  Bring to a boil over medium high heat.  Reduce heat ot low; simmer 50 minutes or until peels are soft, adding additional water as needed to keep kumquats barely cover and stirring occasionally.

2.  Meanwhile, place 5- 8 oz canning jars and lids in large pot; cover with water.  Bring to a boil over high heat; boil 15 minutes.  Let stand in hot water until ready to use.

3.  Measure 3 1/2 cups cooked kumquat mixture.  If necessary, add additional water to make 3 1/2 cups.  Place in a large pot or non reactive Dutch oven; stir in pectin and lemon juice, mixing thoroughly.  Bring to a boil over medium high heat; boil 1 minute.  Stir in sugar.  Bring to a rolling boil; boil 1 minute.  Remove from hear; skim off foam.

4.  Ladle kumquat mixture into sterilized jars, leaving 1/4 inch space at top.  Wipe rims of jars clean using damp cloth.  Seal tightly with lids, let cool completely.  Store in refrigerator up to 6 months.

Fills 5 (8 oz) jars

Originally Published 1-10-13

© 2013 Chef Jennifer M. Denlinger       All rights reserved

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Carambola

Carambola, Averrha carambolaI, is commonly referred to as star fruit.

The carambola tree is a native of Celon and the Moluccas.  Today, it grows in tropical and sub tropical climates.  The tree grows between 20 and 33 feet high.  It produces sweet smelling pink, or purplish flowers.

The fruit of the tree is between 2 and 5 inches long, 1 to 2-1/2 inches in diameter, and 3 to 4 oz in weight.  It has five prominent ribs, that run the entire length of the fruit.  When sliced crosswise, the slices are shaped like a star.  The edible skin is waxy, and pale yellow, turning golden when ripe.  The edges turn a little brown.

The star fruit has flesh that is crisp and juicy.  It contains 2 to 12 flat seeds.  The flavor of the star fruit is sweet and slightly acidic, sometimes it is sour and tart.  Once picked, the sugar content will not increase.

The cousin of the carambola is the Bilimbi, A. bilimbe.  It is a related species from Malaysia.  It has smaller ribs, juicy flesh and 6-7 flat seeds.  It is greenish- yellow in color, and is firmer and more acidic than the carambola.  The bilimbi is rarely eaten raw.

The carambola is rich in vitamin C, vitamin A, potassium, oxalic, and tartaric and malic acid.

 Carambola Upside Down Cake

3-4 carambolas, sliced thick
1/4 cup butter, melted
2/3 cup dark brown sugar
juice of 2 passion fruit
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 cups cake flour
1 1/2 tsp baking powder
pinch of salt
1/2 cup milk
1 tsp vanilla extract
1 tsp almond extract

1.  Preheat oven to 350 degrees.  Arrange sliced carambolas in bottom of a greased 9” cake pan as close together as possible.  Mix together 1/4 cup butter, sugar, passionfruit juice and pour into pan, turning so mixture covers bottom.  Set aside.

2.  Cream together 1/2 cup butter and sugar.  Add eggs, one at a time, beating well.

3.  Mix together dry ingredients.  Add flour mixture, alternately with milk, to butter mixture.  Stir in vanilla and almond extracts.  Pour into prepared cake pans.

4.  Bake for approximately 30 minutes or until cake pulls away form sides of pan.  Let cool for five minutes before inverting onto serving plate.

Serves 8.

Originally Published 4-20-11

© 2011 Chef Jennifer M. Denlinger       All rights reserved

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Jackfruit

 

The jack fruit, (Artocarpus heterpyllus), is a large fruit that is related to the breadfruit, and the fig.  It is a member of the mulberry family.  It is oval, or oblong, and originates in the areas of Africa, Brazil, and Southeast Asia.  It is believed to be native to the area around India and Malaysia.  The jack fruit is very large, sometimes growing up to 100#.  Jack fruit is also known by jak, jaca, and nangka.

The jack fruit has a pale green, or yellow skin and is covered in spiny knobs.  It grows on a large, ornamental tree, 33 to 50 feet tall that is 1 to 3 feet in diameter.  The tree secretes a white, viscous liquid.  The trunk produces flowers that are attached to the trunk by a large woody stem.  The fruit will then grow off the trunk.

Jack fruit flesh can be categorized into two types:  soft flesh and crisp flesh.  Soft flesh has a sweet, fleshy pulp, and crisp flesh is less sweet, and juicy.  The pulp is whitish, or yellow, that is golden when ripe.  It contains numerous large seeds, about 50 to 500.  The seeds range in size from 3/4” to 1 1/2”, and are whitish in color.  They are edible.  Everything else on the plant is inedible:  skin, core, unfertilized flowers.  When unripe, the jack fruit is eaten like a vegetable, when ripe, it is eaten like a fruit.

The jack fruit is popular in Sri Lankan and Indian cuisine.  When unripe, the jack fruit flesh and seeds are used in curry dishes.  When ripe, the sweet, but bland flesh is used in desserts.  In the United States the fruit is only available canned.  The fruit will only ripen after it has been picked.

When cut open the fruit contains a viscous juice, so it is best to oil your knife and your fingers first.  When cutting an unripe fruit, it will smell like rotting onions.  When cutting a ripe fruit, the smell will be like ripe pineapple or papaya.

Jack fruit is high in potassium.  Dried jack fruit seeds contain the B complex vitamins, calcium, potassium, magnesium, phosphorus, iron, and sulfur.

Originally Published 4-7-11

© 2011 Chef Jennifer M. Denlinger       All rights reserved

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Blood Oranges

Blood Oranges

Blood oranges are oranges that have deep red flesh.  They are believed to have come from a spontaneous mutation, probably in Sicily in the 17th century.  Blood oranges seem to thrive in the Mediterranean region of the world where there are sunny days, and crisp nights.  The color comes from the pigment called anthocyanin.  They began to be cultivated in the region Malta, which lends its name to the Maltese sauce.  (Maltese sauce is a hollandaise sauce flavored with a blood orange juice reduction.)

Blood oranges are less acidic than regular oranges.  They have a sweet and sour sensation in the mouth.  Also they are virtually seedless.  They usually look like regular oranges, but have streaks of dark red.  They are high in vitamin C and in Potassium.

 Blood Oranges’ Flavors
citrus fruit, especially grapefruits and tangerines
cream cheese
goat cheese
pomegranates
seafood, especially mild white fish

 Blood Orange Varieties:

Moro–  Round with a reddish rind.  Sweet to tart berry like taste.  From Sicily.

Sanguinelli–  Round, and streaked with red.

Torocco–   Oval in shape.  It has a loose peel and tender flesh.

Spring Greens with Roasted Beets and Blood Oranges

4 medium beets, trimmed
3 tbsp. olive oil
2 tbsp. sherry wine vinegar, or balsamic vinegar
1-1/2 tbsp. walnut oil or olive oil
8 cups mixed baby greens
2 blood oranges, peel and white piths removed, oranges, thinly sliced
1/2 cup finely chopped red onion
1/4 cup walnuts, toasted, chopped

1. Preheat oven to 450°F. Wrap beets in foil, enclosing complete.  Roast beets until tender when pierce with skewer, about 1 hour and 15 minutes.  Cool beets.  Peel beets, and cut into 1/2 inch pieces.
2. Whisk olive oil, sherry wine vinegar, and walnut oil in small bowl to blend.  Season to taste with salt and pepper.  Place mixed baby mixed greens in large bowl.  Arrange blood orange slices, finely chopped red onion and beets a top.  Drizzle dressing over salad.  Sprinkle with toasted walnuts and serve.

Originally Published 2-9-12

© 2012 Chef Jennifer M. Denlinger       All rights reserved

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Florida Strawberries

Strawberries are members of the rose family.  The berries are red, juicy, and conical shaped.  Strawberries are heavy fruit for their size and there stems are very long coming off the bush.  They are called strawberries because originally straw was put around and under the plant to prevent the berry from sitting directly on the soil- which would cause it to spoil rapidly.  Strawberries are the only fruit that bear their seeds on the outside- almost 200 of them per fruit.

Strawberries were first cultivated in the 13th century by the Romans. The Massachusetts Indians introduced the 17th century settlers to the North American wild strawberry at Plymouth Colony. Strawberries prefer to be grown in temperate zones.  The Massachusetts Indians introduced the 17th century settlers to the North American wild strawberry at Plymouth Colony.  The American Colonist invented the dessert of Strawberry Shortcake.  The most common variety is a wild Virginia strawberry, crossed with a Chilean variety.   In Florida- we grow hybrid varieties- the most common ones being Oso Grand, Sweet Charlie, and Rosa Linda, and a few more.

In Florida- the largest production area for strawberries is located near Plant City, Florida- the central West coast of the state.   That area is classified as the strawberry capital of the world.   Florida Strawberries are considered winter berries- in season from Thanksgiving to Easter- peaking in crop production in Early March usually.     Today Strawberries are commercially grown over packed raised beds that are covered in plastic to ensure the berries don’t sit on the soil.  You cannot grow a strawberry from seed.  They must be started from a clipping, or runner of another plant.

Generally speaking, small berries are usually more flavorful than the giant berries.  They are the best when plump, and firm, with even color and a gloss to the skin.   They must be picked when ripe, because they do not ripen once picked.   Today, all commercial berries are sold in plastic clamshell containers.  In order to prevent over handling of the fruit- the pickers pack the clamshells in the field.  From there, they are brought to chill rooms that contain blast chillers to immediately drop the temperature of the fruit down to preserve their freshness.  Strawberries should be stored cold, about 32°F to 36°F and about 95% humidity.      Strawberries taste best at room temperature- so remove them from refrigeration about 30 minutes before you are ready to serve them.

Fraise des bois is the Strawberries of the woods.  Strawberries are high in vitamin C, potassium, and iron.   Strawberries also contain a high quantity of pectin- which is why it lends to easy jam and jelly making.  (Strawberry jam is the number 2 preferred jam in the United States!)

Strawberries Affinities
Almonds
Balsamic vinegar, especially with black pepper
Bananas
Berries, especially blueberries and raspberries
Champagne
Chocolate
Cinnamon
Citrus, especially oranges, and lemons
Grand Marnier
Melon
Mint
Peaches
Pineapple
Pistachios
Red wine
Rhubarb
Sugar
Sweet cream
Vanilla

Strawberry Salad with Goat Cheese, and Candied Pecans
Also Found on www.strawberrysue.com

12 oz mixed salad greens, or spinach, rinsed and dried thoroughly
6 tbsp crumbed Chevŕe (soft goat cheese) or feta cheese
6 tbsp Candied Pecans (see recipe for Candied Pecans)
½ cup Strawberry Balsamic Vinaigrette or as desired (see recipe for Strawberry Balsamic Vinaigrette)
12 large ripe Florida Strawberries, hulled and sliced or quartered
Thinly sliced red onion or Strawberry Onion- if desired
Kosher salt and ground black pepper to taste

Candied Pecans
1 tbsp unsalted butter
¼# pecan pieces
3 tbsp granulated sugar
1 tsp ground cinnamon
Pinch cayenne pepper
Pinch kosher salt

Melt butter in a heavy bottom sauté pan over medium heat.  Combine cinnamon, salt, and cayenne.  When butter is bubbly and brown, add pecans.  Stir to coat pecans evenly.  Toast in butter for 1 minute. Add an equal amount of sugar to the spice mixture. While stirring, sprinkle ¼ of the spice mixture.   Stir until mixture is absorbed.  Continue to add white sugar, while stirring, until all sugar is added or pecans are completely coated.  Place pecans, out on lined sheet tray and dry completely.  Makes about 1 cup.

Strawberry Balsamic Vinaigrette
1 cup dark balsamic vinegar
1 cup Florida Strawberries, washed and hulled
½ cup extra virgin olive oil
Pinch granulated sugar
Kosher salt and ground black pepper to taste

Place vinegar in a heavy bottomed non-reactive sauce pan and simmer over medium low heat until reduced to about ¼ cup.  (Be careful not to let it burn). Place strawberries, vinegar reduction, sugar, salt and pepper into a blender.  Puree until smooth.  While the blender is running ,slowly drizzle in the olive oil until smooth.  Adjust seasonings with salt and pepper and sugar as desired.  Makes about 2 ½ cups

1.  In a large bowl put the salad greens.  Season with salt and pepper.  Add about ½ cup Strawberry Balsamic Vinaigrette, or as desired.  Toss to coat.
2. Distribute among chilled plates, if using or keep in bowl.
3. Sprinkle top with candied pecans, and onions, if using.
4. Place sliced strawberries on top, and sprinkle with goat cheese.
5. Serve extra vinaigrette on side.

Serves 6

Strawberry Onion Relish
Also Found on www.strawberrysue.com

 

2 tbsp unsalted butter
2 large strawberry onions, diced into ½ inch cubes
1 pound of Florida Strawberries, pureed
1 tbsp granulated sugar, or to taste
Kosher salt and ground black pepper to taste

1. In a heavy bottomed, non-reactive sauce pot, melt the butter.  Add the onions and cook slowly over medium heat, stirring frequently.
2. Cook the onions until they are soft, and the color of light brown sugar.
3. Add the strawberries, sugar, and salt and pepper.
4. Mix thoroughly and continue to cook over medium low heat until thick and the consistency of oatmeal.  Adjust seasonings with sugar, salt, and pepper.
5. Serve warm, or room temperature.
6. Pair with fresh bread, or meats such as chicken breast, turkey, or seared duck breast.

Makes about 3 cups

 Sweet Strawberry Risotto
Also Found on www.strawberrysue.com

½ cup Arborio Rice, or Risotto Rice
3 cups whole milk
Pinch kosher salt
2 egg yolks plus 2 tbsp whole milk
¾ cup granulated sugar
1/8 tsp ground cinnamon, if desired
1 tbsp butter
1 tsp vanilla extract
1 pound Florida Strawberries, chopped
Whipped cream, or butter cookies for garnish, if desired

1.  In a heavy bottomed, non-reactive saucepot, combine the sugar, milk, and rice.
2. Bring to a simmer and simmer until barely tender (not starchy tasting) about 20 minutes- stirring very often.  Take care to not scorch the milk, or scrap up any brown bits from the pan.
3. Mix the egg yolks and 2 tbsp milk together, and stir in thoroughly.
4. Add the butter, cinnamon, and vanilla.  Stir until the butter is melted.  If not sweet enough- add more sugar.  Continue to cook over medium heat, stirring constantly until the rice has no more starchy taste and is very tender.  If needed, add more milk.
5. Stir in the chopped strawberries, and cook until warmed through.
6. Served with whipped cream or crunchy butter cookies, if desired.
7. Serves 6-8 people.

Originally Published 2-23-12

© 2012 Chef Jennifer M. Denlinger       All rights reserved

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Dragon Fruit

Dragon Fruit, (Hylocereus ssp.), is also known as Pitaya, Pithaya, or Strawberry Pear.  It is the fruit from a cactus grown in Vietnam.   Sometimes is also called by it’s spanish name, Pitahaya, or strawberry pear.

The dragon fruit originated in the areas of Southern Mexico, and Southern Belize.  Now, it also grows in Guatemala, El Salvador, and Costa Rica.  It is very common in Thai food and southeastern Asian cuisines.

The dragon fruit is round or oval in shape, and is covered with large, prominent scales over a thin rind.  The fruit is only 10-20 oz in weight.  When cut open, the beautiful red or fushia flesh is revealed.  It is speckled with small, black seeds.  Some varieties boast orange or yellow or white flesh.

                           

The flesh of the dragon fruit has sweet-sour taste, similar to a combination of coconut and kiwi.  It’s texture is similar to a soft apple with the texture of kiwi.  The pink flesh sometimes is sweeter than the white flesh varieties.

The pitaya cactus produces, long extensions with 3 ribs.  Sometimes, the stems can grow up to 20 feet in length. It is related to the aloe plant.

The dragon fruit is eaten out of hand.  Commonly it is scooped from the skin and eaten as a snack or purreed into a milk shake/ smoothie. When ripe, it yields to a gentle squeeze.  The unopened buds of the pitaya cactus are used as a vegetable.

Dragon Fruit is good for you.  It helps improve glucose control, and helps lower your cholesterol.  It is rich in vitamin C and potassium.

  

Originally Published 1-27-11

© 2010 Chef Jennifer M. Denlinger       All rights reserved

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Tamarillo

Tamarillo

The tamarillo, (Cyphomandra belacea sendt), sometimes called Tree Tomato, is a relative to both the tomato and the potato.  Originally from South America, now it is found in warm subtropical climates.  Places that grow tamarillos include South and Central America, the Caribbean, Asia, and New Zealand.

Tamarillos grow on a small bush that produces large, green, heart shaped leaves.  Approximately the same size and shape of a medium sized egg, the tamarillo can range in colors from red, purple, amber or yellow.  Sometimes it is best to wear gloves since the red colored skin may come off on your fingers and stain.  The skin is tough and bitter, and should be removed.

Flesh colors range from red, orange, yellow or cream.  It is quite flavorful.  The flesh has a texture similar to aspic.   The tamarillo contains several seeds inside.  They are nearly flat.  The flesh around the seeds is tinted purple.

The tamarillo can be eaten fresh, or cooked.  It can be prepared in both sweet and savory dishes.  They have a sweet-tart taste.  They are considered a fruit, but commonly used like a vegetable.  Both sweet and savory dishes require the use of sugar, though, to help with the acidity. Commonly, tree tomatoes are used for jams and chutneys.

Tamarillos are in season from May through October.  They ripen well at room temperature. Tamarillos contain both vitamins A and C.

                       red tamarillo                                                                             yellow tamarillo

Flavors that can be used with Tamarillos

Savory
bread crumbs
butter
onions

Sweet
apples
lemon
sugar

Tamarillo Species

Ecuadorian Orange
Fruit is medium orange in color, the size of a large hen’s egg. Pulp is light orange, creamy in texture, and less acid than the Ruby Red. Excellent for eating out of hand and also suited for culinary purposes.
Goldmine
A superior cultivar originating in New Zealand. A very large, golden-yellow fruit with golden, highly flavored flesh.  Has superb eating qualities.
Inca Gold
A yellow-fruit variety less acid than the red types. When cooked, the fruit is said to resemble the apricot in flavor.
Oratia Red
A large fruited red variety, oval to rounded in shape, with a sharp, acid flavor. Good quality for eating out of hand and excellent for jams and preserves.
Rothamer
Unusually, large fruit, usually over 3 ounces. Skin is bright red. Flesh golden-yellow. Flavor is sweet and exotic. Seeds are dark red. Ripen from December to April. Delicious eaten out of hand as is. Originated in San Rafael, California.
Ruby Red
Large, brilliant red fruit with dark red pulp that is tart and flavorful. Descent for eating out of hand, but very good for culinary use. If allowed to ripen for one to three weeks after picking, they will become less acid.
Solid Gold
Large, oval shaped fruit. Skin golden-orange in color. Pulp soft, less acidic in flavor than Oratia Red. Very good for eating out of hand, with acceptable culinary qualities.
Yellow
Fruits are the size and shape of a large plum. Skin is yellowish orange. Flesh yellow, with a milder flavor than the red types. The yellow form is the oldest in cultivation in New Zealand.

Baked Tamarillo Treat

4 tamarillos
1/3 cup sugar
½ tsp. ground cinnamon
2 tbsp. brandy
4 tbsp. honey

1. Slice tamarillos in half and place cut side down in a baking dish.  Pour a small amount of honey over each tamarillo half.  Combine sugar and cinnamon and sprinkle over top.
2. Bake at 350ºF until tamarillo skins raise and can be pulled off.  This should take no longer than 30 minutes.
3. Pull skins off and discard.  Remove fruit from baking dish and mix the brandy with juices in the pan.
4. Stir together the juices and pour over fruit.  Serve with whipped cream.
5. Serves 4

Tamarillo Sauce

6 red or yellow tamarillos
2 tbsp. orange juice
½ cup sugar
1 tsp. grated orange peel

1. Place the tamarillos in a bowl.  Pour boiling water over them.  Drain, then slip off the tamarillos skins and remove the stems.
2. Chop the fruit.  Combine it in a food processor container or blender with the orange juice, sugar, and orange peel.  Cover and process until pureed.  Refrigerate, covered, for up to one week.
3. Makes 2 ½ cups

Tamarillo Ratatouille

1 ½ cups chicken stock
1 small eggplant, peeled and diced
4 tamarillos, any variety, peeled, and diced
1 ½ cups sliced mushrooms
1 red, yellow, or orange bell pepper, chopped
3 cloves garlic, minced
2 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
salt and pepper to taste
2 tbsp. grated Parmesan cheese

1. Combine the broth, eggplant, tamarillos, mushrooms, bell pepper, garlic, basil, and oregano in a large saucepan or Dutch oven.  Bring the mixture to a boil.
2. Reduce the heat and simmer, partially covered, for 30 minutes or until vegetables are tender.  Season to taste. Serve topped with grated Parmesan cheese.
3. Makes about 4 cups, about 6 to 8 servings.

Originally Published 1-12-12

© 2012 Chef Jennifer M. Denlinger       All rights reserved

Please contact me for permission to use or reference this work.

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Loquats

The loquat is a small, pear shaped fruit, which is a member of the Rosaceae family.  It is also called a Japanese medlar, Japanese plum, or mayapple.  It is related to the pear, peach, and apple.  The fruit is the size of a crab apple and resembles a miniature apricot, approximately 3 inches by 1-1/2 inches.  They grow in clusters.
The loquat tree is an ornamental evergreen tree that is native to China and Japan.  It can grow up to 23 feet tall.  The wood of the loquat tree is sought after by instrument crafters.

The loquat has slightly downy skin.  Its flesh can range in color from white, to yellow, to orange.  Inside, there are 1 to 3 small, brown inedible, seeds.  Loquats will bruise very easily, and do not store, or ship well.  The flavor of loquats is a sweet-tart cherry like flavor.  When not fully ripe, they have a high acidity level.

Loquats are mainly grown in China, Japan, India, Central and South America, California, and Florida.  They are in season in Florida in the Spring- and are commonly found in the landscape.
Loquats have calcium, vitamin A, potassium.  They are diuretic, and a tonic.    They can be eaten raw, or made into jam, jelly, syrup or liquor.  Loquats can also be found dried or canned in Asian markets.

Originally Published 1-26-12

© 2012 Chef Jennifer M. Denlinger       All rights reserved
Please contact me for permission to use or reference this work.

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