I have two fruit trees that seem to be ripening ...NOW. One is an apple tree and the other tree is a plum. I already know about making jam (which is what I'll probably do with the plums) and making apple butter/sauce. I have a few questions: [more inside]
posted by deborah
on Aug 22, 2007 -
Where can I buy passion fruit in San Francisco?
posted by chrisalbon
on Aug 17, 2007 -
What is a good cookbook for fresh cooking? I'm looking for a cookbook that takes in-season fruits and veggies and prepares them in a way where their natural flavors come through. I don't want anything heavy like fried foods or so drenched in sugar it will make my teeth hurt. Any ideas? I was looking at How to Pick a Peach by Russ Parsons but wanted to see if there is anything else better out there before I purchased it. Thanks :)
posted by GlowWyrm
on Jul 13, 2007 -
What makes the fragrance and taste of a banana change so drastically when turning from pre-ripe to spotty? [more inside]
posted by Asherah
on Jun 8, 2007 -
How difficult is it to graft fruit stock onto root stock for the backyard horticulturist? [more inside]
posted by mzurer
on Jun 4, 2007 -
Where can I find a recipe for making my own fruitsnacks like the generic ones you find in stores? [more inside]
posted by deeman
on Mar 14, 2007 -
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum
on Feb 6, 2007 -
SpoiledFruitFilter: If one of the blueberries in the batch has grown mold, are they all tainted? [more inside]
posted by josh.ev9
on Jan 24, 2007 -
Do juices of fruits or vegetables count as part the daily recommmended intake for vegetables or juices? What is better about actually eating the fruit / vegetables?
posted by vionnett
on Sep 23, 2006 -
Blending smoothies takes time and makes a mess. Is it possible to blend a big batch of smoothies, and keep it in a decent condition for days? [more inside]
posted by Amizu
on Aug 14, 2006 -
Does a vodka fruit infusion ferment? Is the resulting drink more alcoholic than the base distilled spirit? [more inside]
posted by aneel
on Apr 11, 2006 -
I'm just wondering why frozen fruit, more specifically frozen berries take so long to defrost in the refrigerator? [more inside]
posted by GoodJob!
on Mar 24, 2006 -
I'm eating a lot of fresh fruit lately. Which peelers/tools do you particularly find a cut above?
posted by parallax7d
on Feb 10, 2006 -
What can/will my newly-pregnant, incredibly-picky, wife eat? (there are complications to this question) [more inside]
posted by Kickstart70
on Oct 24, 2005 -
During which times of the year are various fruits/vegetables/herbs/other in season? [more inside]
posted by teem
on Oct 16, 2005 -
I have a couple two-week old honeydew melons that sat in room temp. They are obviously overripe, sloshing when I shake them, and slightly soft to the touch. Do they go bad, or just lose/change their flavour? Any recipes for some overripe melons?
posted by adzm
on Sep 20, 2005 -
Got any good cocktail recipes with fresh fruit?
posted by handee
on Jul 27, 2005 -
Well, it's that time of year again: my Apricot tree is starting to fruit, and I'd like to try drying some of the fruit to enjoy all year around. I tried it last year, but the results weren't good: the fruit got mouldy and icky. Any pointers or links to good guides on drying or preserving fruit?
posted by baggers
on Jun 13, 2005 -
I'm thinking about trying to go vegetarian, if only for a month's experimentation. But for a variety of reasons, I know it will be very difficult indeed. So: suggestions? [more inside]
posted by logovisual
on Jun 2, 2005 -
Why are some prunes dry and some wet and sticky? I can never tell from the packaging which type it will be.
posted by luriete
on Dec 14, 2004 -
In Korea, the thinking seems to be 'the bigger the piece of fruit or vegetable, the better'. In western countries where I've lived, the opposite tended to be the case -- people seem to value the little tender baby ones the most. Is this merely fashion, or is there any nutritional basis to the preference, either way? [more inside]
posted by stavrosthewonderchicken
on Dec 13, 2004 -
We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for persimmon cookies
and persimmon fudge
, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted by dotComrade
on Dec 11, 2004 -
How do I open a durian?
I've done this before, but it was a long time ago and I've forgotten. It's in the freezer so that it doesn't stink up the place (plus I remember that's the best way to serve it). I took huge hacks at it with a cleaver, but that was ineffective and will dull the blade. Does it really take a machete? Is a hatchet the way to go?
posted by TungstenChef
on Sep 23, 2004 -
Why is my fruit rotting while it's unripe?
This just started happening this year when I moved to Arizona. Softer fruits (peaches, mangoes, tomatoes and the like) are turning moldy/rotten in a matter of 2-3 days. If I eat the side that isn't rotten, it's still hard and unripe. Do I have some strain of super bacteria infesting my domicile?
posted by TungstenChef
on Sep 21, 2004 -
What kinds of fruit/vegetables have you found that keep longest? For more perishable stuff, are there any methods (short of freezing) for extending shelf life?
posted by casarkos
on Sep 19, 2004 -
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.
posted by DevilsAdvocate
on Sep 15, 2004 -
I am a very visual eater and extraordinarily stubborn. After avoiding pretty much all fruit and veg my entire life I am trying to take the plunge and expand my dietary horizons (without expanding my waistband). How can I get over the mental block of eating green and orange stuff? Can anyone recommend an easy way to get on the fruit and veg wagon or recipes that conceal the deadly veg from mine eyes?
posted by longbaugh
on Aug 19, 2004 -
I've always kind of wondered this. I don't know if it's a metaphysical question, an evolution question or just a childish question, but why exactly are there fruit trees? Has anyone seen a definitive answer to this. Does it seem weird that a tree would produce fruit just so animals can come and steal it? Do fruit trees benefit from producing fruit (like I understand how the leaves come into play)? I feel like a little kid asking this, but does anyone got an answer?
posted by Slimemonster
on Mar 24, 2004 -