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.
Saint Edmund's Pippin Apples
Inventory, lb : 0
Saint Edmund’s Pippins are similar to other types of russets, particularly Egremont Russet. The skin is green-gold, covered in patches of fawn-colored russeting. The flesh is cream-colored, sweet, crisp, and very juicy. The flavor tends to be more robust than other russets, calling to mind vanilla ice cream and pear.
Saint Edmund’s Pippin apples are available in the early fall.
The Saint Edmund’s Pippin apple (botanical name Malus domestica) is an early season russet with great flavor. This variety is sometimes referred to as Saint Edmund’s Russet. The exact parentage is unknown because it was discovered as a chance seedling. The tree is compact and resistant to some diseases such as scab and rust.
One medium apple contains less than 100 calories, and plenty of important nutrients. The dietary fiber in an apple counts for about 17% of the daily recommended value, and aids in digestion. Apples also contain almost 15% of the daily recommended value of Vitamin C, which strengthens the immune system.
Saint Edmund’s Pippins are excellent fresh eating apples because of their rich flavor. They are also useful to press into juice or cider, as well as to cook down into sauce. Pair with a blue cheese, or try matching the flavors in Saint Edmund’s Pippin by using it to top vanilla ice cream. Most russets are good keepers, but Saint Edmund’s Pippin only lasts for two to three weeks. They also bruise easily, and should be eaten or pressed for cider/juice quickly.
Many varieties of apples are referred to as russets— those with rough, bumpy, and brown skin. Other apples may have some russeting, but this particular group of apples is completely covered with russeting. Researchers don’t know much about the parentage of the earliest russets, so it’s unclear how or if all russets are related to each other.
Mr. R. Harvey of Bury St. Edmunds, Suffolk, Edmund, discovered a new apple seedling in his orchard around 1870. The Royal Horticultural Society in England recognized it as a high quality apple in 1875. The name comes from its place of discovery. (Pippin refers to its origin as a chance seedling.) Saint Edmund’s Pippin does best in temperate climates, but can tolerate cold winters.