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.
Inventory, 9 lbs : 0
This item was last sold on : 08/28/17
All plums share three common characteristics: thin skin, a single central pit and a succulent flesh when ripe. Colors vary depending on variety. Fruits can be deep purple, rose-hued, ruby red, green and gold. The shape of plums is generally rounded with a central groove running longitudinal to the fruit's stem end. Flavors vary from sweet-tart to spicy and sub acid. Flesh consistency can vary from tender firm to having a melting quality. All plums continue to ripen once harvested.
Plums are available during the summer.
Plums are a stone fruit and members of the Rosaceae family and classified under the genus, Prunus, along with peaches, cherries, almonds and apricots. There are three species of plums, Japanese (P. salicina) European (P. domestica) and American (P. americana). Fruits vary in shape, size, flavor, and color according to cultivar. Subspecies include Damsons, Bullace and Greeengage. All plums share the same percentage of naturally occurring sugars, which is 10%. However fruit breeding since the 19th century has increased plum cultivars' sugar content to reach above 20%. The benchmark plum variety is the Santa Rosa plum, a Japanese plum developed in America by Luther Burbank in 1906. Plums' greatest offspring is perhaps the pluot, a plum-apricot hybrid created to meet the demands of evolving palates.
Plums are a good source of potassium, calcium, phosphate, vitamin C and B complex vitamins which have a great importance to the process of metabolism and nervous system health.
Plums are a versatile culinary ingredient with possible uses centuries old. They can be used for fresh eating, preserved using various methods, including pickling and of course, they can be dried to prune form. Plums can be used as a salad ingredient, as a compote for savory applications, used as the principle ingredient in desserts such as cakes, crumbles and ice creams and they can even be the base for a summer vinaigrette. Plums have a wide array of culinary pairings that are both savory and sweet. Such pairings include anise, arugula, basil, cherries, chiles, cinnamon, cream, dates, figs, chocolate, nectarines, peaches, citrus, pork, lamb, aged and fresh cheeses, lettuce greens, almonds, pistachios, grilled scallops, brandy, red wine and light-bodied vinegars.
Fruit brandy has long been a way to deal with leftover and blemished fruit. Slivovitz is an Eastern European brandy distilled from the mashed flesh and pits of the fruit. It is most often made in Serbia, Croatia and the Czech Republic. Slivovitz is a commonly sipped beverage during Passover.
Japanese plums have origins in China but were first domesticated in Japan. European plums evolved as a hybrid of the cherry plum and wild blackthorn (the wild plum of Europe and western Asia). American plums are native to North America. Each species is responsible for the hybridization of thousands of plum subspecies and varieties. All plums grow on flowering shrub-like trees that blossom in the spring, produce fruit in the summer and shed their foliage in the winter months. Trees can reach up to 10 meters in height depending on variety. Plum trees are grown by grafting budwood onto rootstock. A common tree chosen for rootstock is the Cherry plum. It is especially used for European varieties. Other common rootstock varieties include St. Julien, Pixy and the most versatile and hardy, the Viking.
Restaurants currently purchasing this product as an ingredient for their menu.
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
Recipes that include Plums. One is easiest, three is harder.
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