Fruits Recipes

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Prickly Pear Juice Recipe (Cactus Fruit) Recipe

Prickly pears are the fruit of the nopales cactus plant. They're named for their pear-like shape and size. The texture and aroma of the fruit is very similar to grainy watermelon, with a mild sweetness. The seeds from the prickly pears look the same as the ones from kiwis.

This weekend, my father-in-law (I call him Daddy), my husband Lulu and I were sitting on the swing in the garden. Daddy noticed the fruit on the cactus plants in the corner of our garden. When we got closer we realized that the prickly pears were fully ripe. Daddy got so excited that I didn't have time to run and get leather gardening gloves; he just picked the fruit with his bare hands. Poor Daddy! I had to spend quite a bit of time to remove all of the almost invisible hair-thin spines.

We were able to gather a fair amount of ripe fruit. Even though the fruit is quite bland, the flesh has a very rich color. I used some for making vinaigrette and with the rest I made little cocktails with raspberries. I placed fresh raspberries in the freezer and used them as ice cubes to chill the drink. If you can get your hands on some prickly pears at your local market, give them a try. They're a wonderful treat.

Prickly Pear Recipe with Picture


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Fresh Kyoho Grapes Recipe

Fresh Kyoho Grapes

10.03.10 by Jackie
Kyoho grapes [pronounced kee-oh-ho] are large, seeded, extremely sweet and juicy with meaty flesh. Like the Concord variety, this specialty grape is powdery and thick-skinned with a blackish purple color. I absolutely love Kyohos. There are several ways to eat them. You could peel them with a small paring knife because they are large enough but I think this method waste a lot of the precious juice inside. In my opinion, the best way to enjoy the fruit is to simply place a grape between your index finger and thumb, lean your head a little backward, gently squeeze the fruit until the flesh pushes through the skin, along with a generous amount of fragrant, sweet juice. Remove and discard the few seeds embedded in its flesh, and repeat.
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Cantaloupe and Cherry Fruit Salad with Maple Ginger Syrup Recipe

We're hitting the very end of cherry season in California. I made a fruit salad combining cherries and sweet cantaloupe. Once pitted and sliced, I let the fruits macerate in cardamom and ginger-flavored maple syrup until the juices begin to flow. I also spiced the fruit salad with thinly sliced candied ginger to accentuate the flavor.

This is a quick and easy dessert recipe that celebrates the end of the summer. There's probably a week or two left to enjoy cherries; otherwise you'll have to wait till next year or hit the frozen aisle of your market. 


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Pickled Plums and Onions (Home Canning Recipe) Recipe

Lulu and the girls gathered 4 large baskets of plums from our garden. I'm the only one who enjoys eating them fresh due to their sour-tasting skin, even though the flesh is sweet.

Instead of making my usual sweet fresh fruit preserves, I decided to pair the plums with the last crop of Creole onions and make plum and onion pickles.

Pickling fruit and vegetables is a lot easier that you might imagine. I made a sweet and sour brine out of white balsamic vinegar and agave nectar in which to submerge the fruits and vegetables. I added several spices such as juniper berries, a bay leaf, clove, garlic and cardamom seeds.

I let the food cure for about 6 weeks. Check back soon and see what I serve the pickles with!


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