Archive for the ‘fruits’ Category

watermelon rind salad

watermelonrindsalad

One of the best treats of summer is watermelon. It not only quenches your thirst but is also loaded with antioxidants and other nutrients. But most of us never think of using the rind (the white part between the the green peel and the red inner fruit) which also has nutritional value. The rind can be included in most salads or on its own.   You can sauté it with other fruits and vegetables or add it to your morning smoothie. The possibilities of this neglected and most times discarded fruit are endless!

watermelonrind2

To prepare the rind, remove the tough outer green skin, and cut away the red flesh. So you’re left with the white portion of the melon. A little colored flesh is perfectly fine, there is no need to remove all the red melon from the white. The red part left on makes the salad look great!

Once you have all your white portions, cut them into thin strips.

Season with olive oil, balsamic vinegar, finely chopped parsley, finely chopped basil and a little sprinkle of salt.

For more recipes check on line, you’ll be pleasantly surprised to find the many ways you can use the rind.

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persimmon chutney

persimmon chutney

persimmon chutney

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roasted pineapple

This year is a great year for pineapples. The one I bought this week  was very sweet and juicy so I decided to try the recipe “roasted pineapple with honey and pistachios”  in this month’s issue of “bon appétit“.

I pretty much followed the recipe which is extremely easy. I placed the roasted pinepple on a slice of sponge cake and didn’t make the crème fraîche.

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ingredients

1/2 cup (packed) dark brown sugar

1/2 cup orange juice

3 tablespoons honey

1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

1/4 cup crème fraîche or yogurt

1/3 cup natural unsalted pistachios, coarsely chopped

2 tablespoons torn fresh mint leaves

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Preheat oven to 450*

Line a large rimmed baking sheet with parchment paper

Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat

Let marinate, tossing occasionally, for 10 minutes

Place pineapple, one flat side down, on prepared sheet; reserve marinade

Roast pineapple for 15 minutes

Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes

Drizzle remaining marinade over; let cool slightly

Divide pineapple among plates

Spoon crème fraîche alongside

Garnish with nuts and mint

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ground cherries

Ground cherries grow very well in gardens. I tried a few plants last year and will definitely plant more this year. The ones you see above, I bought yesterday at the market but the ones at the bottom are from my garden. I didn’t get a chance to do much with them, because as soon as they were ready to be picked they got eaten.

I was looking for recipes that use ground cherries and came across the blog “Lady Locavore”.

The posting they have on ground cherries is perfect. There is a great explanation of the fruit along with a few recipes. So here it is.

Once extracted from its tiny attractive paper lantern-shaped wrapper, Ground Cherries may be eaten raw or used in salads, desserts, over ice cream, as a flavoring, and in jams and jellies served with meats or fresh cheeses. They can also be dried and eaten much like raisins or other small dried fruit. Ground Cherries contain large amounts of pectin, and are therefore suitable for jams, chutneys and pies.

They can be put in muffins and quick breads. Its flavor seems to get a different description from every person tasting them.

The texture is like a small cherry tomato, but the taste is sweet and complex with hints of melon, tomato, pineapple and strawberry.

Ground cherries were used by the Native Americans and the Pioneers alike. For good reason, the versatile fruit will keep for up to 6 months in its hull with good ventilation. They also freeze very well.

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GROUND CHERRY SALSA

  • 1/2 pint Ground Cherries halved
  • 1/4 Red Onion diced
  • 1/4 Jalapeño  diced optional
  • Cilantro chopped
  • Red Bell Pepper, diced
  • Splash of Lime Juice
  • 1 1/2 teaspoons light tasting Olive Oil
  • pinch of salt

Process Red Onion, jalapeno, Cilantro and Red Bell Pepper in a food processor until consistently chopped, put in bowl and add halved Ground Cherries.

Splash Lime juice over, along with olive oil and a pinch of salt.

Chill well and serve as a side dish or with nacho chips.

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GROUND CHERRY PIE
  • 2 1/2 cups ground cherries
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water
  • 1 (9 inch) pie shell
  • 3 tablespoons all-purpose flour
  • 3 tablespoons white sugar
  • 2 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).

Wash ground cherries and place in unbaked pie shell.

Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.

Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.

Bake at 425 degrees F (220 degrees C) for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.

Variations: Use all ground cherries or a combination of other berries along with the cherries. Blueberries, blackberries or raspberries would be a great combination.

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GROUND CHERRY JAM
  • 2 cups ground cherries (husked)
  • 1 cup sugar
  • 1/8 cup water
  • Grated rind and juice of 1/2 lemon

Husk and wash the ground cherries carefully.

Measure the sugar and water into a large kettle.

Bring to a full rolling boil, and boil for 2 minutes.

Add the cherries, lemon rinds, and juice.

Bring to a full rolling boil again, reduce heat and simmer for 5 minutes.

Remove from heat, cover with a clean towel, and let stand overnight in the refrigerator.

Next day, return to the heat, and again bring to boil.

Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses; seal at once.

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GROUND CHERRY RELISH
  • 1 cup sugar
  • 2 tablespoons water
  • 1/2 cup minced white onion
  • 1/4 cup apple cider vinegar
  • 1 cup Ground Cherries
  • Freshly ground pepper and salt to taste

On the stove over medium-high heat, in a small saucepan combine sugar and water.

Stir until mixture is caramelized and golden.

Add minced onion and apple cider vinegar.

Continue to cook and stir for a few minutes, then add ground cherries.

Allow the fruit cook through, until slightly thickened.

Add salt and pepper.

Allow to cool or process in preserving jars.

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CURRIED GROUND CHERRY CHUTNEY
  • 1 1/2 cups ground cherries
  • 1 small onion, shredded
  • 1/2 red pepper, diced
  • 1/3 cup red wine vinegar
  • 1/3 cup honey
  • 1 Tbsp mustard seeds
  • 1/2 tsp curry powder
  • salt and pepper to taste

In a saucepan, place all the ingredients and bring to a boil.

Lower the heat and simmer for 20 minutes stirring from time to time until the mixture is syrupy.

Let cool.

Store in pots and refrigerate.

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