Naan Therapy

Or should it be 'paratha' therapy …

Archive for the ‘Fruit’ Category

Homemade pomegranate seeds

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Dried pomegranate seeds are excellent in salads or in soups or savory pancakes where the crunch from the seed or the sourness can be pleasing. The seeds can also be crushed and added to dishes to lend sourness.

On the right, in the picture above, are store bought seeds. They are sour but don’t have a whole lot of taste. The one on the left of the picture are dried at home in a food dryer per recommendation. It took what seemed like forever but the result is gorgeous. The seeds retain the lovely pomegranate color and are intensely flavorful. The seeds are crunchier as well and perhaps not as sour as the store bought variety.

I think I am going to additionally try my seeds as toppings on ice cream and homemade bars.

Written by Som

October 22, 2014 at 12:02 pm

Posted in Food, Fruit

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Mamey, another tropical fruit

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Pouteria sapota, mamey sapote, is native to Central America, naturally ranging from southern Mexico to southern Costa Rica.

Wait for the fruit to get slightly soft to touch. Cut open, get rid of the fat black seed, scoop the flesh out an eat. In taste, this is like the chikoo fruit in India, but somewhat fibrous. These fruits are very expensive in Bay Area but if I get it again, I will try milkshake, which is apparently a Cuban favorite.

Written by Som

October 11, 2014 at 10:37 pm

Posted in Food, Fruit

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Prickly Pear jelly

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These are from Mexico, and pretty expensive at the local market. On the plus side, they are cleaned of the larger prickly thorns.

To eat, cut open and scoop out the flesh and eat. The color can vary, deep orange, purple or watermelon and matches the color of the fruit on the outside. Flesh is not too sweet, is subtly flavored and juicy. There are lots of small seeds that make for a nice texture – mouthfeel is like eating raspberries.

A dear neighbor recently gave us a large pail of prickly pear. He has the deep orange variety. These of course had the thorns unlike the ones from the store. I held each fruit using a tong, gave it a quick rinse in the kitchen basin to get rid of cobwebs and spiders, cut the fruit in half with a sharp knife on a cutting board, scooped the flesh out with a butter spoon and dumped the rest in my compost bin – assembly line style. I got about 6 cups from ~20 fruits.

I cooked the resulting flesh for about 45 minutes to release the juices, added a cinnamon stick at the end and let cool. Strained the resulting mass through a steel strainer to get rid of the seeds – if you just let the liquid drip, you will get a clearer jel but I let the pulp through. Finally, followed a low sugar jelly following instructions on Pomona pectin package for strawberries.

Made exactly 3 mason jars worth of jelly. Two of these will go to my neighbor who has a lot of grandchildren to share fruits of his labor with.

Enjoy with some plain yogurt.

Written by Som

October 11, 2014 at 10:27 pm

Posted in Food, Fruit, Recipe

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Pineapple guava, a tropical fruit

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Pineapple guava at my local market, Sigona.

Small fruits, smaller than your typical guava.

These are pineapple guavas from my tree. To eat, wait until they are a little soft to touch. They will continue to look green.

Although edible, the outside part is too tart to be fun. Inside is soft and sweet and a blast of flavor. When ripe, the inside portion starts to look translucent. I scoop the insides out using a spoon. Right now, the fruits are ripening and they fall from the tree making a nice “tup” sound on the patio wood.

These are the flowers of pineapple guava tree. Now that I am catching the tree in spring bloom, I see the squirrels wreak a havoc on these flowers. Hopefully the tree will end up with sufficient fruits this summer.

Written by Som

October 11, 2014 at 9:51 pm

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Buckwheat tea cake

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Buckwheat tea cake

Buckwheat tea cake

Somewhere between lunch and dinner, I often find myself craving for a slice of cake and a cup of tea. Mostly I make do with a health bar. Some weekends, when all the chakras are in alignment, a cake is born in my kitchen. This one started out being yet another banana bread variation but the nutty taste of buckwheat overtook the tropical taste of banana. The end product was so moist and nutty that I decided to call it a tea cake, perhaps the best tea cake to come out of my kitchen.

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Written by Som

February 13, 2011 at 7:08 pm

Urban adventure with ground cherries

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A ripe ground cherry

A ripe ground cherry

Cape gooseberry (Rasbhari in Northern India) is giant version of the ground cherryRasbhari is about the size of a kumquat and ground cherry is 1/4 that size. So giant is perhaps not the right description but you get my meaning. If you are living in India, you don’t think of rasbhari as uncommon. Seasonal yes, but uncommon no. In fact, during the season if you are stuck in slow moving traffic you will likely bring home a bunch from one of the numerous street vendors. But if like me, you travel to India, it is a treat like jamun. So, when my husband said in spring this year that he has found a source for ground cherry, I was naturally excited even if it meant growing from a seedling.

Ours came from Seed Saver Exchange. The rest was simple. Transplant, watch em’ grow slowly, very slowly.  These bushes start to fruit even when they are a meager 4 inches tall. Wait for the fruits to ripen and fall off the plant. Eat.

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Written by Som

August 26, 2010 at 3:17 am

Posted in Fruit

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