Make Way for Exotic Fruits
Saturday, May 31st, 2008Stores are making room in their produce section for more exotic fruits. Some even come from half way across the globe and the produce section is hopping with different varieties. Here are five to give a try to today.
1. Prickly Pear Cactus: Thorny on the outside; its taste can range from slightly sour to asparagus-like. Carefully peek and eat the pulpy pinkish or white flesh, seeds and all are edible, or experiment with it in different fruit calling dishes.
2. Kiwano Melon: It’s a cross between a melon, of course, and a cucumber in taste. Sort of tart to some degree. Slice and eat it raw just like you would a cucumber itself.
3. Pomelo: Also called the Chinese grapefruit, it can grow to be as big as a volleyball some have said. Section and eat it like a grapefruit, toss it in a salad even.
4. Feijhoa: The South American fruit has a creamy white pulp, small edible seeds and succulent pineapple taste. Cook it with some chicken or string it on a kabob and grill it like you would a traditional pineapple.
5. Loquat: It’s native in China and has a sweet, tangy flavor. The brown seeds inside are toxic but can easily be removed before consumption. Slice it over cereal or bake it in tarts or even make a jam out of it.
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Earthly Eating Recipe
1-Dish Cinnamon Swirls
Serves:9
For Batter:
1 1/2 cups all-purpose flour
Cooking Spray
1/4 cup sugar
1/4 tsp. salt
2 envelopes rapid rise yeast
2/3 cup milk or margarine, melted
1 egg
For Cinnamon Mixture:
3 tbs. butter or margarine, softened
3/4 cup light or dark brown sugar
1 1/2 tsp. ground cinnamon
For Icing:
1 cup powdered sugar
1 to 2 tbs. milk
1 tbs. butter or margarine, melted
1/2 tsp. pure vanilla extract
Mix the batter ingredients in a pre-sprayed 8×8-inch baking dish; let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with a fork.
Top batter evenly with the cinnamon mixture; using your fingers in necessary. Poke the topping thoroughly into the batter.
Bake by placing in a cold oven; set temperature to 350°F. Bake 25 to 30 minutes until lightly browned and firm in the center. Cool for 10 minutes. Combine icing ingredients and drizzle over the warm cake.
Happy Eating!
