Category: fruits & Nuts

PISTOCHIOS By JMorton

Green Plums

Fruit

Green Plums

Green Plums photo by JMorton

I was not familiar with green plums but while in a Middle-Eastern greengrocer at Golders Green, North West London a few days ago, I saw these green smaller-smaller-than-a-golfball-size fruits.

They looked so crunchy and crips and I reckoned it would be sour and perfect with vinegar and salt that would just be perfect for Filipino palates, like mine.

So I bought a plastic box full which only cost £1.99.

When I got home, I washed a few and chopped them.  There is a small tough seed inside just like the yellow or purple plums.

I have to say it was deliciously sour and crunchy because of its freshness.

I googled what can be down with them as I was thinking of pickling them in the sourest vinegar. Yum

Apparently, pickled green plums are a staple to Middle Eastern table.  But they way they are pickled was to leave them in a brine of water.

I am not really into pickles in brine.  I want my preserves sour.  So someone posted online that after a week of the green plums were soaked in brine (water with salt), he drained them and then change the brine to distilled vinegar and apparently tasted really good.

So watch this space, I will go to the greengrocer tomorrow and get more green plums for pickling.

 

Pistachio Nuts

Pistachio Nuts

PISTOCHIOS By JMorton

Pistochio is divine, especially salted roasted ones.  Delicious.

Apparently this cracking good eat is a relative of the cashew.

They are very moreish, once you’ve eaten one, you just keep eating until there’s none left in the packet or bowl, like what I had just done.

Persimmon (Sharon Fruit)

Persimmon, photo by PH Morton

Persimmon (Sharon Fruit)

Fruit Bowl, photo by PH Morton

Our fruit bowl is getting more adventures.  Early this new year, we have custard apple, passion fruit, mangoes, kiwi, several types of citrus fruits such as lemon, lime orange, grapefruit and nectarine.

We also have persimmon, which is apparently also called Sharon fruit.  Its scientific name is Diospyros Kaki. This fruit is often seedless and sweet.  It can be eaten as a whole fruit; there is no need to peel it (but you can of course, if you wanted to.)

Sharon fruit can be eaten fresh, or cooked (in a pie) and even preserved.

Its orange colouring shouts richness in beta carotene and it is actually is a good source.

Passion Fruit

Passion fruit, photo by PH Morton

Passion Fruit

Photo by PH Morton

Passion fruit is sweet with a tinge of sourness.  It is very seedy.  The seeds are soft and edible.

The scientific name for passion fruit is Passiflora edulis. It comes from a vine rather than a tree.

It is native to South America.

Did you know?

To tell whether the fruit is ripe is to look at the skin.  When the outer skin has shriveled then it is ripe.  The shriveled the skin the riper it is.

 

 

Pomelo (Suha) – Citrus Fruit

Pomelo, photo by Ruben Ortega

Pomelo (Suha) – Citrus Fruit

Pomelo is called suha in Tagalog and dogmon in Ilocano.

It is 3 to 4 times the size of a grapefruit and can be as big as a melon.  In fact pomelo is the largest citrus fruit that it has acquired a scientific name of citrus maxima or citrus grandis.

Pomelo is closely related to the grapefruit, but I actually prefer suha as I find grapefruit can be rather bitter.

The pomelo tree can grow really tall and when it flowers, the little cluster of white blossoms has the most fragrant smell.

Pomelo is rich in vitamin C.  Really juicy and when fully ripen in the tree, it can be very sweet.

But I actually love a pomelo that it still just before it truly ripen.  I love the slight sour taste which a little sprinkle of salt will activate the salivary gland.  Just thinking of this now makes my mouth water. Actually I prefer when the flesh of the pomelo is left to steep in a dish of slightly salty vinegar.  Delicious.

Suha, photo by Ruben Ortega

The juicy flesh here is pink but suha can also be yellowish white.

Bramley Apples

Bramley Apples, photo by PH Morton

Bramley Apples

Bramley apples are cooking apples.

Their tartness is ideal for making desserts such as apple pies, Eve’s pudding, strudel, etc.

They are also perfect for applesauce.

Please search for the recipes in our search box, located on our made page. 🙂

Around April Bramley apples lose a bit of its tartness and can be eaten as a raw dessert apple.

These apples got its name from a butcher called Matthew Bramley.  Apparently one of the earliest sightings of this type of apples was from a tree growing in his garden in Southwell, Nottinghamshire.