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Radio Kitchen #926 - Exotic Fruit 2-8-11
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One of the more interesting aspects of wintertime is that we start craving fruit. All the deprivations of cold gloomy weather sharpen our appetites for the fruit of a sunnier climate. I can't get along without my tangerines, I buy more grapefruit now than I do in summer, and I start eyeing some of the more exotic fruits a little more closely. Jerry came up with some nice ideas.
1. Pomegranates: the fleshy seeds are delicious, but a little hard to get at. Try peeling under water in a bowl. The white stuff will float up and the seeds will sink. Wonderful as a garnish, pomegranates also can be used in sauces (you'll want to render the juice, then strain the seeds out), and is particularly good when reduced down to a thick liquid.
2. Kiwi: easier to peel than you might imagine (a vegetable peeler is perfect) the kiwi is all business, and no waste, other than the furry skin. Sliced up, they are a great addition to a salad, and can garnish many a dish.
3. Star fruit: one of the freshest flavors you'll ever taste, the mildly citric tang of the star fruit is wonderul. It's unique cross section makes it an obvious garnish, but it is also a good addition to Asian soups.
4. Kumquats: tangy little citrus fruits, almost a miniature orange, they have a powerful flavor that really carries. The rind, which is eaten, is sweet, and the flesh is tart. They are easy to candy, and can be uses in marmalades and chutneys.