"PREPARING EXOTIC FRUITS" info & tips
Nancy J. Patrykus
I am always amazed at all the exotic fresh fruits that are offered. These are not your average fruits and they are not usually offered up in the northern states.
I did some research, just to know the names and how to prepare them. I Hope this interests you. Nancy. 5/30/2013
How to Make "PREPARING EXOTIC FRUITS" info & tips
- PERSIMMONS...Refrigerate as soon as soft. To serve soft persimmons, place soft persimmons, place stem end down on a plate and cut through the top and spoon out the pulp. Serve slices on cereal or combine with other fruits. To use frozen, hold under water and slip off the skins. Use in your favorite recipe or slice while still frozen for a taste like a sherbet.
- KIWI...Ripen at room temperature, then refrigerate. Rub off the fuzz or peel and slice. Use as a garnish for cream pies, puddings, mousses or as a breakfast fruit with fresh lime juice and sugar sprinkled on top. Kiwi is excellent with cottage cheese in a salad or combined with other fruits especially bananas.
- CHERIMOYA....This heart-shaped fruit with a tough green skin is best when it is a uniform green color. If it is brown it is too ripe. Allow this fruit to soften at room temperature. It has a flavor of mixed fruit sherbet. Peel slice and serve. Or scoop out, remove seeds and blend as a drink. Or use with oyher fruits in a boiwl.
- FRESH FIGS....These are highly perishable so eat soon after purchasing. Serve for breakfast peeled and sliced in cream, orange or pineapple juice, or sprinkled with lime or lemon juice. Use for salads and desserts. Spoon lemon into sherbet into a dish and add sliced figs, top with grated coconut and garnish with mint.