Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Kandil Sinap Apples
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Kandil Sinap apples are a tall, narrow apple with a somewhat cylindrical shape. It has a very uniform shape with creamy yellow skin and bright red blush. The Kandil Sinap is crisp and juicy with a fine-grained, white flesh and sweet flavor.
The Kandil Sinap is a late season apple and is available mid to late fall.
Kandil Sinap are one of the most distinctive looking heirloom apples with a very unique shape. The Turkish apple's name roughly translates to "sweet apple of Sinop," named for the Sinop Peninsula on the Black Sea. Note the difference in the spelling of "Sinap," which varies, though the more common spelling is -ap versus -op. The apple is also called 'Sai Sinope' and 'Sinap Kandille'.
The shape of the Kandil Sinap is ideal for peeling, with a uniform shape and size. This apple is ideal for eating fresh, out of hand or baking into pies. Often the Kandil Sinap is relegated to decorative uses for its unique shape. Purée for applesauce or apple butter, or add to salads. The Kandil Sinap stores well and will keep till mid-winter.
There is some debate as to the origin of this apple of antiquity; it is often said that the Kandil Sinap is Turkish, though it is thought to have been discovered in Crimea, Ukraine. The unusually shaped apple was discovered in the 1800s. Growing best in warmer microclimates, the Kandil Sinap grows in the Pacific Northwest of the US and as a novelty apple in smaller orchards.