Tropical Fruit > Tropical Fruit Discussion
Tropical Fruit Holiday Foods
pagnr:
Green Jackfruit is a fairly good substitute for chicken in curry type dishes, in texture and flavour of white meat. Not sure if it can scale up to replace the Xmass turkey.
HI_Chris:
I'm no fan of the resin taste of many surinam cherries, however...
A neighbor gave me a quart of cherries that she had pitted and put in the freezer. I tried out a pie recipe for Thanksgiving and it went over well. It wasn't quite like cherry pie -- it had a bit of a spicy, raisiny mince-meat-pie flavor underneath -- but the resin was not noticeable and it did taste like cherry.
The original recipe was at www.thebermudian.com/food-a-drink/recipes/bermuda-cherry-pie/ and my version of the filling follows.
1 quart pitted surinam cherries
1/2 cup water
1 cup sugar
1 tbsp fresh grated turmeric (the original recipe called for some grated ginger)
1 tsp lemon juice
Boil until it thickens quite a bit. Let cool.
Use this as a filling in a pre-baked pie shell. Heat it up for 10+ minutes, optionally with a meringue topping (which I didn't do).
I gave my guests, who were unfamiliar with surinam cherries, a bit of a warning beforehand. The fact that I lowered expectations probably helped everyone enjoy the not-quite-cherry pie. I would do it again.
Chris
elouicious:
--- Quote from: HI_Chris on December 07, 2022, 03:17:23 PM ---I'm no fan of the resin taste of many surinam cherries, however...
A neighbor gave me a quart of cherries that she had pitted and put in the freezer. I tried out a pie recipe for Thanksgiving and it went over well. It wasn't quite like cherry pie -- it had a bit of a spicy, raisiny mince-meat-pie flavor underneath -- but the resin was not noticeable and it did taste like cherry.
The original recipe was at www.thebermudian.com/food-a-drink/recipes/bermuda-cherry-pie/ and my version of the filling follows.
1 quart pitted surinam cherries
1/2 cup water
1 cup sugar
1 tbsp fresh grated turmeric (the original recipe called for some grated ginger)
1 tsp lemon juice
Boil until it thickens quite a bit. Let cool.
Use this as a filling in a pre-baked pie shell. Heat it up for 10+ minutes, optionally with a meringue topping (which I didn't do).
I gave my guests, who were unfamiliar with surinam cherries, a bit of a warning beforehand. The fact that I lowered expectations probably helped everyone enjoy the not-quite-cherry pie. I would do it again.
Chris
--- End quote ---
I can tell you from experience that putting Eugenia fruit in the fridge for a minimum of overnight can get rid of the turpentyne resinous flavor that some people don't like
Galatians522:
--- Quote from: HI_Chris on December 07, 2022, 03:17:23 PM ---I'm no fan of the resin taste of many surinam cherries, however...
A neighbor gave me a quart of cherries that she had pitted and put in the freezer. I tried out a pie recipe for Thanksgiving and it went over well. It wasn't quite like cherry pie -- it had a bit of a spicy, raisiny mince-meat-pie flavor underneath -- but the resin was not noticeable and it did taste like cherry.
The original recipe was at www.thebermudian.com/food-a-drink/recipes/bermuda-cherry-pie/ and my version of the filling follows.
1 quart pitted surinam cherries
1/2 cup water
1 cup sugar
1 tbsp fresh grated turmeric (the original recipe called for some grated ginger)
1 tsp lemon juice
Boil until it thickens quite a bit. Let cool.
Use this as a filling in a pre-baked pie shell. Heat it up for 10+ minutes, optionally with a meringue topping (which I didn't do).
I gave my guests, who were unfamiliar with surinam cherries, a bit of a warning beforehand. The fact that I lowered expectations probably helped everyone enjoy the not-quite-cherry pie. I would do it again.
Chris
--- End quote ---
Tumeric! I never saw that one coming. That brings up a whole new world of possibilities. I bet a little clove and almond extract would pair well...
Galatians522:
--- Quote from: elouicious on December 07, 2022, 07:08:05 PM ---I can tell you from experience that putting Eugenia fruit in the fridge for a minimum of overnight can get rid of the turpentyne resinous flavor that some people don't like
--- End quote ---
Thanks for the tip, does freezing do the same thing?
Navigation
[0] Message Index
[*] Previous page
Go to full version