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.
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Frilly and lacy, single stem Persian watercress is grown especially for fresh eating. Savory, spicy and succulent, this specialty watercress is a favorite of gourmet chefs. A type of peppercress and each stem typically measuring three to six inches in length, its spicy bite is similar to a radish.
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This wonderful watercress tastes best raw as cooking breaks down its fragile personality and flavor is lost. Fresh mixed green salads naturally love its spunky contribution. Enhance sandwiches. Stuff in wraps and pita bread specialties. Great garnish for most anything. To store, keep refrigerated. Use within four to five days for optimum quality, color and flavor.
Native to Iran, Persian watercress is locally grown at Coleman Farms, Carpinteria, California. Coleman Farms has been growing premium products since 1964. Specializing in lettuce varieties, more than one hundred garden-fresh edibles flourish on this successful farm's fertile ten acres. Specialty Produce strongly supports and endorses our local growers and the California farming industry.
Recipes that include Persian Watercress. One is easiest, three is harder.
|Kitchenography||Quinoa, Watercress and Mango Salad with Lime-Curry Vinaigrette|