Pineapple:
To prepare a pineapple, cut off the top and base and remove the skin with a sharp knife. Cut on the diagonal around the fruit to remove the little black eyes. Pineapple is delicious mixed with mint and served with curries.
Papaya and Paw Paw:
Papaya and paw paw are from the same family, but papaya has a brighter orange flesh. Both can be eaten green, shredded in salads. Ripen at room temperature until the skin turns a soft orange colour and the fruit has a pleasant aroma. Then store in the refrigerator for up to 2 days. Cut the fruit in half, peel and scoop out the seeds. Serve drizzled with lime juice and topped with yoghurt or pureed in a marinade to tenderise meats.
Guava:
Guava have a greenish yellow skin, a soft interior, sweet flavour and a pleasant aroma. Select unblemished, firm fruit, which yield to gentle pressure at the stem end. Peel and use in salads, or puree the flesh to make granitas, sorbets or juices. They are high in pectin and ideal for making jam.
Mango:
Mangoes can be eaten green, shredded in salads or made into chutneys. When ripe, they have a wonderful aroma and sweet golden flesh. Ripen at room temperature, then store in the refrigerator and eat within 3 days. Cut the two cheeks from the mango and score the flesh in one direction and then the other to form small, square cuts. Gently push the skin upwards to release the flesh.
Mangosteen:
Ripe mangosteens have a purplish red skin and the interior is divided into segments. They are best eaten chilled before the skin changes to a deep purple colour. Peel using a sharp knife, break into segments and remove the seeds. Serve in a fruit salad or puree for juice or ice cream.
Rambutan:
Rambutans grow in clusters and are sometimes called hairy lychees. They contain one seed surrounded by sweet, acidic flesh. To eat, slice in half and remove the seed. Buy rambutans that are bright in colour - the bristles should not be brown or wrinkled. Store in the refrigerator in a plastic bag for up to 1 week. Use as you would lychees.
Carambola (Star fruit):
Carambola vary from delicately sweet to a tart lemon-pineapple flavour, depending on the variety. When ripe, the skin turns golden yellow. Ripen at room temperature, then refrigerate and eat within 3 days. Remove the ends, trim the ribs of any brown marks and slice into stars. Serve in a fruit salad or with a curry.
Lychee:
Lychees have a deep and leathery skin with clear white flesh. Select ones that are firm and not brown or split. Lychees do not ripen after picking. Store in a plastic bag in the refrigerator and eat soon after buying. They can be eaten with ice cream or in a salad with roasted duck.
To prepare a pineapple, cut off the top and base and remove the skin with a sharp knife. Cut on the diagonal around the fruit to remove the little black eyes. Pineapple is delicious mixed with mint and served with curries.
Papaya and Paw Paw:
Papaya and paw paw are from the same family, but papaya has a brighter orange flesh. Both can be eaten green, shredded in salads. Ripen at room temperature until the skin turns a soft orange colour and the fruit has a pleasant aroma. Then store in the refrigerator for up to 2 days. Cut the fruit in half, peel and scoop out the seeds. Serve drizzled with lime juice and topped with yoghurt or pureed in a marinade to tenderise meats.
Guava:
Guava have a greenish yellow skin, a soft interior, sweet flavour and a pleasant aroma. Select unblemished, firm fruit, which yield to gentle pressure at the stem end. Peel and use in salads, or puree the flesh to make granitas, sorbets or juices. They are high in pectin and ideal for making jam.
Mango:
Mangoes can be eaten green, shredded in salads or made into chutneys. When ripe, they have a wonderful aroma and sweet golden flesh. Ripen at room temperature, then store in the refrigerator and eat within 3 days. Cut the two cheeks from the mango and score the flesh in one direction and then the other to form small, square cuts. Gently push the skin upwards to release the flesh.
Mangosteen:
Ripe mangosteens have a purplish red skin and the interior is divided into segments. They are best eaten chilled before the skin changes to a deep purple colour. Peel using a sharp knife, break into segments and remove the seeds. Serve in a fruit salad or puree for juice or ice cream.
Rambutan:
Rambutans grow in clusters and are sometimes called hairy lychees. They contain one seed surrounded by sweet, acidic flesh. To eat, slice in half and remove the seed. Buy rambutans that are bright in colour - the bristles should not be brown or wrinkled. Store in the refrigerator in a plastic bag for up to 1 week. Use as you would lychees.
Carambola (Star fruit):
Carambola vary from delicately sweet to a tart lemon-pineapple flavour, depending on the variety. When ripe, the skin turns golden yellow. Ripen at room temperature, then refrigerate and eat within 3 days. Remove the ends, trim the ribs of any brown marks and slice into stars. Serve in a fruit salad or with a curry.
Lychee:
Lychees have a deep and leathery skin with clear white flesh. Select ones that are firm and not brown or split. Lychees do not ripen after picking. Store in a plastic bag in the refrigerator and eat soon after buying. They can be eaten with ice cream or in a salad with roasted duck.
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