Refers to the culinary definition of fruit: a sweet seed-containing part of a plant that is commonly eaten raw.

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1answer
127 views

What to do with grapefruit seeds?

I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amount of the seeds with the fruit for ...
3
votes
7answers
2k views

what's a good technique for freezing blueberries?

I'm taking a trip to the berry patch today. I'd like to get say 3 pounds of blueberries and freeze them. The problem is that when you defrost them, they're all busted up and mushy. So I wonder if I ...
3
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1answer
1k views

Preserving dehydrated fruits and vegs

We bought a food dehydrator to make dog treats with. Primarily we're dehydrating yams, apples and bananas. I'm not dehydrating these to crisps because I didn't think I needed to. The dehydrated ...
3
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2answers
323 views

What is the name of this dish involving fruit & sugar - blended and baked thin and flat?

I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it. I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, ...
3
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3answers
781 views

Are Asian Pears Bitter? Mine Was

I bought an Asian pear the other day and let it ripen for about a week since it was still very firm when I bought it. When I ate it, I found it to be very bitter and almost inedible because of its ...
3
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2answers
401 views

Would a fruit cocktail flavoured cake work?

I am baking a Cinderella Princes cake for my daughter's first birthday party. I have now had the crazy idea of having a rainbow cake under the skirt of the dress. Not only this, but I had another ...
3
votes
2answers
652 views

How can I use persimmons in a cooked dish?

I've recently had my first taste of a persimmon, having no idea how it tastes or how it should be eaten, I cut it into slices and ate it like an apple. It is a very interesting sweet taste, and ...
3
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2answers
465 views

What is this fruit?

It was bought in southern China. At first I mistook it for a ripening date..same size, color and similar shape. However it has a fuzzy and thicker skin. The skin has a very green flavor, the flesh is ...
3
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2answers
9k views

How to use gelatin on fruit pie?

I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I also know there's an issue with gelatin ...
3
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2answers
350 views

What is hot raspberry puree?

I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how is this different from raspberry juice? ...
3
votes
4answers
215 views

Fruit Tea- Tastes Sour?

I've been trying to get into teas with more fruity flavors (pieces of fruit in the tea or tea based on fruit pieces) and I've noticed that a large majority of them have unpleasantly sour notes. Am I ...
3
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3answers
763 views

Dehydrating fruit without a microwave

I have a recipe that calls for dehydrating raspberries and lemon rind with the following technique: Scatter raspberries and pieces of lemon rind over a sheet of baking paper on a plate. Place in the ...
3
votes
1answer
66 views

dehydrating food with a vacuum chamber

I've been considering buying a food dehydrator, mostly for fruit, maybe some jerky. I know that a conventional food dehydrator can take a while, 12-24 hours. I'm curious, can I use a vacuum chamber to ...
3
votes
1answer
129 views

Does dissolved sugar really help to extract fruit flavours?

A few times now I've come across online advice that, when steeping/infusing fruits in liquid to extract their flavours, it helps to add sugar to the solution. As an example this sloe gin Wikipedia ...
3
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1answer
1k views

Can a convection microwave be used to dry fruit

My wife has been wanting a dehydrator and our conventional microwave just went up. I did some research and found a new breed of microwave that I was previously unaware of, namely, the convection ...
3
votes
2answers
841 views

What are some culinary applications for rambutan?

Besides eating it straight from the rind, how else can one use rambutan fruit? I saw it at the grocery store for the first time tonight and would like to try it.
3
votes
1answer
56 views

Easiest way to peel pomelos?

What is the easiest way to peel a pomelo and obtain skin-free wedges that are ready to eat? Ever since I bought them a couple of years ago already peeled in Thailand, I have felt I am missing ...
3
votes
2answers
2k views

Can salt make sour fruit seem sweeter?

I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something ...
3
votes
1answer
216 views

Does oxidation inhibit caramelization?

Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now, and they oxidize, will this inhibit ...
3
votes
2answers
5k views

When should I pick elderberries?

Having made lots of elderflower cordial from the bumper crop of elderflowers in the hedgerows near my home in June, I can now see that we are also in for a bumper crop of elderberries. How can tell ...
3
votes
2answers
2k views

How long should I mature my mincemeat before making Mince Pies?

Having decided on the spur of the moment to make Mince Pies with home-made mincemeat (a mixture of chopped fruit, distilled spirits, spices, and fat), I'm wondering if I really should leave the fruit ...
2
votes
4answers
1k views

Fruit salad with tomatoes

In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me ...
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3answers
2k views

Is boiling water poured over frozen berries enough vs. bacteria?

I often like to make smoothies where I among other things add frozen berries. I boil some water in my tea-boiler and pour it over the berries before I add them to the smoothie mix. Is this enough to ...
2
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2answers
194 views

How long will durian smell linger?

My housemate just brought home a durian. I remember smelling one of these from four floors up in a dormitory years ago and it was overpowering but I don't remember if it faded away quickly or not. ...
2
votes
1answer
449 views

The persimmon jam makes my tongue dry

I made a persimmon jam, just like I successfully made other jams, i.e.: took 7 persimmons, added a cup of sugar and a little lemon juice, put in a bread baker and activated the special jam program. ...
2
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2answers
2k views

Identifying quality fruits/vegetables at a farmers market

I have recently started venturing out on Sunday to our local farmers market, where there are a large number of people selling various fruits and vegetables. I find that they have a better price than ...
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2answers
14k views

How can I make use of an underripe mango

I bought a mango this morning that seemed to be ripe; at least it was the ripest of the bunch. I'm somewhat acquainted with picking out red/green mangoes, but this was my first exposure to yellow ...
2
votes
2answers
50 views

What temperature should “simmer” be for candying fruit?

I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent" So my ...
2
votes
2answers
54 views

How to approach making fruit custards?

I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour? Is there anything special about lemon that makes it ...
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6answers
373 views

Uses for juicer pulp

What do you do with juicer pulp? Does it still contain any flavor to make something out of it? How about vitamins?
2
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1answer
366 views

Creating a recipe for a glazed fruit pie - what starch to use?

I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, poured over berries in a jelly roll pan ...
2
votes
2answers
359 views

Which type of blueberry for making jam?

If I want to make blueberry jam, which type of blueberry should I use? I just bought a pack of blueberry, but I found that the flesh/pulp of them is not blue, but light green in color. When people ...
2
votes
1answer
1k views

Are ripe meyer lemons supposed to be soft?

At the grocery store they were selling meyer lemons in mesh bags, they all seemed to be much softer than an ordinary lemon. Are meyer lemons supposed to be a very soft fruit? just touching them ...
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votes
2answers
2k views

How do I remove bitterness from bitter melon

We use bitter melon/bitter gourd for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming. Is there any better way to remove bitterness?
2
votes
1answer
261 views

Breaking down fruit with sugar and water for cookies

I just made some amazing date cookies. They were made swiss-roll style; you make the date-mixture, then spread it on a rolled-out layer of dough, and roll it; then refrigerate, and cut into 1/4-inch ...
2
votes
1answer
13k views

What to do with under ripe figs?

It has been a cool summer and our tree has a large amount of under ripe figs. The frosts will be here in a couple of weeks so they need to be picked. So what can be done with a large number of under ...
2
votes
1answer
1k views

What fruits have a low sugar content?

I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base for the ...
2
votes
2answers
178 views

cooking with cherimoya

Cherimoya is an amazing delicacy that I highly recommend; however, I haven't found much culinary use for it other than eating it raw. What's your experience on cooking with this fruit? and on a side ...
2
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1answer
501 views

Fresh blueberries vs dried blueberries in a cookie recipe

Can fresh blueberries be used instead of dried blueberries for baking cookies? This is for a cookie recipe that calls for 1/2 cup dried blueberries.
2
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2answers
615 views

Are mushy plums OK to use in cooking?

I have some plums that have started to go soft and squishy. Would they be OK in crumble / crisp / cobbler type recipes? (I can't taste them before cooking because I am allergic to raw fruit).
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2answers
4k views

How can i tell if a pineapple will be sweet?

A lot of the times when i bring a pineapple home and eat it, i get a semi-sweet and sour taste. How can you tell when is the right time to eat your pineapple to get very sweet pineapple meat?
2
votes
2answers
400 views

Are there alternative ways to test fruit preserves for doneness?

I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting ...
2
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3answers
388 views

What to do with Pickled Figs

I have a jar of pickled figs bought for me as a present, and would like to make good use of them. Any ideas??
2
votes
2answers
141 views

How can I replace apples with peaches?

I have a recipe for a dutch apple pancake (basically sauté apples, make batter and place in pan, add apples, bake) that I wanted to try with peaches. However, my sister thinks it'll turn out too ...
2
votes
1answer
65 views

How can I stabilize a berry coulis?

I made a coulis from fresh blackberries by simply using a fork and sieve. I did not cook, neither added sugar to the final juice. The creamy coulis had beautiful color and texture, however it clearly ...
2
votes
1answer
73 views

Low-fat quark plus blended blueberries — texture changes over night?

I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to taste with sugar. The result is nice ...
2
votes
1answer
405 views

Shiraz / Persian / Wild Figs - How to eat them right? How to extract as much flavor as possible?

Today I was able to buy some dried Shiraz Figs (other names for them are simply Wild Figs or Persian Figs), looking like this: Having heard great things about them I was very happy to try them, ...
2
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2answers
389 views

Large mesh cheesecloth? Straining pulp (not juice) from plums for jam

Each year I have huge quantities of small cherry plums (roughly 2x cherry size). The problem is the pits. Is there a large mesh cheesecloth available I could try? I've tried cooking partially, then ...
2
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2answers
2k views

Extracting colour out of strawberries

Are there any techniques which I can use to get the colour of strawberries condensed in a way that doesn't contain the flavour? I am looking to colour cakes in particular with a more natural ...
2
votes
1answer
249 views

Why do some mangoes ripen without changing flesh color?

I frequently buy batches of mangoes to sun-ripen. 5% of these mangoes retain yellow flesh (and do not darken to orange) even as the fruit ripens (and becomes tasty). Why does this happen? Is this ...