Supplementary sorts
The moya is a green, bumpy fruit with a thick, soft, inedible skin and
shiny, watermelon-like seeds. The atemoya, cherimoya, soursop, and
sweetsop are usually labeled "moya" for marketing convenience.
Moya is eaten when the fruit yields to pressure like a ripe avocado.
Chill and peel the fruit, remove all seeds, and cut into chunks or
puree the pulp. Use moya in fruit salad, smoothies, tropical drinks,
sorbet, and salad dressing.
Star fruit, or carambola, is a refreshing fruit with a sassy shape.
The thin, waxy skin is edible, and sliced thinly, carambola is a good
addition to a fruit or green salad. Add two cups of star fruit slices
to salsa; use star fruit for chutney; grill star fruit slices on a skewer
with shrimp or chicken. The most inclusive book out there, The
Tropical Fruit Cookbook (University of Hawaii Press), is a guidebook of all tropical
fruits.
The kumquat is a sweet-and-sour fruit and very similar in appearance
to a small orange. It has an intense acidic taste and is used mostly
for making preserves. Unlike other citrus fruit, the kumquat is often
eaten whole, as the skin is sweet and juicy. The kumquat is a native
of China and is now widely cultivated. When choosing kumquats, look for
firm, gently scented fruit without any blemishes. There is even a festival
in Florida to celebrate it.
The marionberry, a native Oregonian, is the most widely planted blackberry
in the world. From freezing to fun-daes (fun sundaes), jams to jellies,
the berry not named after the mom on “Happy Days” is known
to foodies for its exceptional tart flavor. The marionberry has been
described as having the flavor of an "earthy cabernet". Try
making a sparkling berry champagne or berry sangria.
Here’s a recipe for berry
sangria. Cheers!
What you’ll need:
1 bottle Rioja or other red wine
Shotglass of lime juice
2 shots Bacardi
Random fruit as desired (add Marionberries or other types for flavor)
This is about as easy as it gets for sangria. Customize it with things
YOU like! Mix all ingredients together and chill in the fridge overnight.
The next morning, toss in some ice cubes and serve.
|
