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    Plantains: Kitchen Basics

    Plantain1

    Plantains have a mild squash-like or potato-like or sweet potato-like flavor with a faint sweetness reminiscent of a banana. Well, you’ll have to taste the plantain to decide. Exactly what flavor you ascribe to the plantain will, no doubt, have something to do with how it’s been prepared. The plantain is a fruit–a very close […] More

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    Pineapple: Kitchen Basics

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    The flesh of the pineapple is sweet and juicy and is best eaten raw in slices, wedges, or cubes. Cut a fresh pineapple in half lengthwise, leaving on the top leaves. Cut out the core and carefully cut the flesh away from the rind in one piece. Slice the flesh into wedges. Refill the shell. […] More

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    Mango: Kitchen Basics

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    Fannie Farmer’s cookbook has been around since 1896. It gets to the essence of mango preparation when it suggests: “Cut in half lengthwise and remove the stone. Eat with a spoon.” That pretty much covers it! The mango—many would say–is the world’s most delicious fruit. Its delicate flavor is a cross between a pear and […] More

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    Guava: Kitchen Basics

    Guava1

    Serve guava slices on pancakes or waffles in the morning. In the evening, pair guava slices with a mild white cheese for dessert. You can even put guava slices in a baggy and send them to school or work in place of a candy bar. The guava has the sweet flavor of a strawberry or […] More

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    Popular Date Varieties

    Dates Medjool1

    The peak season for dates is from mid autumn through mid winter, October through January in the northern hemisphere. Select plump, shiny dates. Stay away from dates that are too sticky or covered with crystallized sugar. Most dates will need to be pitted before they can be used for cooking or eating out of hand. […] More

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    Dates: Kitchen Basics

    Dates in dish2

    Is there anything tastier than a date oatmeal cookie? Well, perhaps, a Deglet Noor of Khadrawy date eaten out of hand. Or perhaps, a spinach, date, and orange salad with honey dressing. Or perhaps a date stuffed with cream cheese or Brie or with a mix of chopped apple and bacon. You see, there are […] More

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    Cherimoya: Kitchen Basics

    Cherimoya1

    Got cherimoya? Got spoon? You are ready for a tasty pineapple-papaya-banana-pear flavored treat that deserves its aliases “custard apple” and “sherbet fruit”. The cherimoya is nothing less than a tropical dessert on the half shell. The cherimoya’s flesh is juicy and creamy custardy. Its sweet flavors will swirl in your mouth. There are only one […] More

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    Figs: Kitchen Basics

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    Serve figs sliced and drizzled with milk or cream, perhaps add a dusting of sugar. For a blend of sweet and savory, wrap fig slices in proscuitto, also thinly sliced. Ripe figs are intensely sweet. Some say the fig is the sweetest of all fruit. That’s probably true. Figs were commonly used as a sweetener […] More

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    Grapefruit Varieties

    Grapefruit Ruby Red2

    Here’s a quick reference for grapefruit varities: Duncan: lots of seeds, white flesh with great flavor; excellent for juicing; perhaps the oldest variety. Flame: nearly seedless with red flesh and a slight rind blush. Marsh (Marsh Seedless): nearly seedless, white-fleshed, medium-size with smooth yellow skin; it’s very juicy, tender and aromatic. You’ll find a balance […] More

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    Pineapple Guava: Kitchen Basics

    Pineapple guava1

    A flavor somewhere between pineapple and strawberry: this is how you might describe the pineapple guava, also called feijoa (fay-YOH-ah). This is a high-altitude South American native that has an oval fruit about 3 inches (7 cm) long. It has a granular cream-colored flesh with a jelly-like center filled with tiny seeds. It sometimes is […] More