The yellow watermelon has a canary yellow flesh, often seedless, with occasional black seeds. Tasting no different from the common red watermelon, when ripe, yellow watermelons have the same signature two-toned green skin.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
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The Pineapple quince is a medium sized, knobby round shaped fruit that has a smooth, yellow skin when ripe. The Pineapple quince possesses a tender white flesh with a slight scent and flavor of pineapple. Although when eaten raw, the fresh fruit is tart and chalky. Pineapple quince are therefore best suited for cooking, being used for poaching, preserves, or roasting, as this process brings out the sweet flavor and rich perfume of the fruit. Pineapple quince may turn a dark rose color after cooking, depending on the amount of tannins in the fruit; the higher the tannins the darker the color will be.
Pineapple quince makes sporadic appearances throughout the year. Quince varieties become available in the fall months.
Rich in fiber, pineapple quince provides a moderate amount of vitamin C and potassium. Four ounces of raw fruit contains about 65 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Too hard, too astringent and too sour to eat raw, pineapple quince requires cooking to be edible. Packed with pectin, it's perfect for making marmalade, jam and jelly. Poach, braise, bake or stew. Peel and roast. This fruit's sturdy melting texture endures long cooking. Apple and pear dishes love its compatible and tasty company. Fill tarts. Aromatic pineapple quince deliciously enhances the flavor of apple pie. Its cooked lovely pinkish color creates an eye-catching aesthetic presentation in sweet and savory dishes. To make quince sauce, peel as many quinces as desired; slice; remove the seeds. Cook in a small amount of water with sweetener of choice until a pulpy consistency similar to applesauce. Mash or puree in a blender or food processor. Pineapple quince also makes a very tasty wine. A perfect substitute for apples in most recipes. To store, keep at room temperature up to one week. Enjoy its abundant fragrance. For longer storage, wrap fruit individually in a double layer of plastic; refrigerate. Put quince where it won't be bruised. Note: Store away from apples and pears as quince's intense fragrance can permeate other fruits.
Moroccan, Persian, Romanian and Balkan cuisines especially favor this fruit. Of all its fans, however, Turkey prizes quince the most. Moroccan cuisine favors quince as an ingredient in tasty tagines which combines meats and dried fruits sometimes flavored with cloves and cinnamon. Tagine, sometimes spelled tajine, is a slow-cooked stew and named after the special pot in which it is cooked. Yum!
Native to Asia in the Caucasus region and of the species Cydonia oblonga, this fruit is the only member of the genus Cydonia. Growing on a small to medium size twisted ornamental tree, quince produces attractive dark green leaves with a characteristic whitish underside and a very big white to pink five-petal spring flower. Quinces flourish in central and southern areas where summers are hot enough for the fruit to fully ripen.
Recipes that include Pineapple Quince. One is easiest, three is harder.