Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

Wednesday, December 11, 2013

Lychee Greed






If there is one fruit that brings out that is worst in us, that´s lychee. The unattractive rough outer skin hides the succulent white pecaminous flesh that, at first bite, an explosion of fragrant clear juice overtakes our mouth. Perhaps, that´s how god´s ambrosia was like.
The fruit is deceiving. It looks like a large seed for it´s woody rind. However, the reddish pink, the color of the sexiest lipstick, tells us the opposite. It lures us into unclothing it. The skin comes off easily, as if it was eager to be bare naked. Stark white. Yet, not opaque, nor transparent, it´s semi-translucent. It resembles a newborn insect larvae. Almost alive. It could move.
The fragrance is not of a fruit. Rather, it´s a subtle aroma of tiny wildflower after the rain.
The silken pulp slips easily into our mouths, needing only light chewing, to be soon melted.
We just can´t have enough of it. That´s when we start to get into trouble.
November is the month where the first fruits start to ripen on our two trees. For no reason, people that haven´t been visiting me start to show up "just to see how you are doing," while their eyes look up the bunches on the tree top.


The first time I started to feel jealous was three years ago, when some visitors, unceremoniously, picked green-still fruit and chewed on it, while spitting the skin off to the ground.
See, I like to save all the fruits when they are at their peak stage of ripening, so I can fully enjoy it.
But not many people are like that. If the visitors come in groups, they spread around the orchard, and pick the green fruits that hang low, some others reach them with a pole, while the remaining people throw anything at arm´s reach in an attempt to get the fruits. As soon as I know it, it´s a riot in my backyard.
My neighbor´s granddaughter came up to me, even before I had eaten my first fully ripe lychees, and asked for some fruits. They don´t even know its name, calling it "the little fruit", as if it was insignificant, so to make the request seem equally innocuous.
A lady drove in alone one afternoon saying "Just thinking about lychee my mouth started to water. I couldn´t stop craving it. I came to see if they ripened..." I replied "they are still underripe. Take some though. Whenever it gets ripe, I´ll let you know. I can deliver. As the time came, I stuffed a bag with 3 lb and charged as if was half of it. She was a bit hesitant to pay, as she was expecting it for free. But for a lady that never drives for she says is so afraid, she had a herculean self-motivation to do so for such a little ugly fruit.

Another afternoon, two enthusiastic salespersons stopped in front of my house and honked. They were selling some unregistered cosmetics, taking my hand and smearing some lotion on it, and making me smell it. I thanked and told them I already had a whole bunch of cosmetics, besides, I didn´t like the parabens in it. Feeling won by my arguments, but not wanting to leave defeated, one of them said "will you then give me some lychee?" How did she know they were lychees? I said they were for sale, R$10 per kilo. They gave up and drove away. Defeated.
The lychee fruits are so coveted, yes, coveted, that I feel like I am a jealous wife of an extremely handsome man. I become very protective of it. But not only me.
A man came to do some job for my father and by seeing the tree full of attractive reddish-pink fruits asked about it. My father said: "It is just a delicious fruit, that, if I gave you one, you are not going to want to stop with just one, and you will want to have them all. And I can´t give you." "Dad, did you give him some?, I asked. " He answered "No." Simple as that. My father saved the man from the heartache of lychee addiction.
Why such a heavenly fruit evokes these feelings of avarice?
When the fruits are getting riper, I try to collect most of them, hidden from any visitors or neighbors and give away as an end of the year gift for some special people in my life. Sometimes I bundle them with the branches and leaves, where the fruits hang just like grapes. I wrap them with a clear film and tie a bow. Pretty. Everybody is so exultant to receive those. I can´t say why.
I had taken a small bag for my cousin. She said, "I am going to decorate our party table with these." Thinking so, I picked a bucket full of lychees and brought them over. The fruits never appeared on the table. I wonder what my other cook cousin did with those as she put the whole bag away to "cool in the refrigerator." Maybe now they lay on the warmth of her stomach.
My housekeeper, at the end of her shift, picked up two fruits, one with each fatty hand, raised them at her eye level, and called me "hey, hey". She looked through those fruits and said "I am taking these two home." Fighting my feelings of discontentment, I told her "take the whole bag home." She did, with my nylon bag and all the fruits in it. She left me with none.
As I said, this time of the year, people are very eager to see me. Shamelessly, they either ask about the fruit or just say "look, I am going to take these home," fruits that they picked while I was not watching. Some pick the fruit during their working hours! And they don't ask for permission to collect them. If they asked, I could say "no", and they don't want to take a risk. They collect them, and hide, or and while saying "bye," they unthoughtfully drop a simple bomb "I am taking these home." So it's my turn to say "only this amount? Why didn't you get some more?"
I always wait to see if they are going to ask or not. In my experience, they never take the risk and make sure they take some home. No pride involved as lychee is concerned.
We all know there is a word game going on. What everybody wants is the fruit, and each person has his own strategy for the battle. I lose every single one of them.
The lychees are not easy to pick as many bunches are high on top of the tree. At dusk, after everybody went home, surreptitiously, I climb on it, risk my own bone integrity, and fetch for the prettiest ones, while sweating copiously. In part, ashamed for doing so in a secret as if I were stealing it. On the other hand, I think I won the cold war. First, I eat as much as I can until I become bulimic or diarrheic. The next day, I give some lychees to the very same people that took some home illegitimately. "See, I give them to you. No need to be so anxious." It´s a power game. I am so machiavellian.
I can´t wait for the end of the season, that, fortunately, lasts only two weeks. For two weeks, my nice neighbors, friends, family members, employee, and myself, become lychee triggered monsters. But by Christmas, we are all at peace again.
Note: the second and third photos (of the trees) are from 2009. Since then, the trees have become very tall and yielding very few fruits.

Saturday, April 20, 2013

We Go (coco)Nuts!


What if you have more coconuts than you can drink their water?



Yes! We primarily plant coconuts for the water it stores in young green fruit.
And...what if the coconuts are becoming riper and the water inside is drying out, while its pulp is getting thicker?




The only solution is to use the ripe pulp to make sweets and baked goods.

This one is called "queijadinha" - cheesecake, but it is actually made with grated coconut and just a little bit of cheese.



RECIPE:

4 eggs
1 cup sugar or sweetened condensed milk
2 TBSP butter
4 TBSP grated cheese (we use "meia cura", mild parmesan-like cheese)
200 grams fresh grated coconut (or hydrated dry coconut flakes)
1 cup coconut milk (or milk)
3 TBSP white flour
1 tsp baking powder

Beat the above ingredients item by item, until all incorporated. Bake at 375 F.
Now, the country cooking will throw all ingredients, and perhaps omitting the liquid, and leaving out flour and baking powder, for they prime the real taste of coconut.

Green Papaya Compote


What should we do when we have soo many green papayas on the tree?




Green Papaya Compote, of course!




We don´t have real winters in most of Brazil, so no need to preserve seasonal fruits or vegetables - we have them all year round. When we do, it is because we want to eat it for our afternoon snack (we call it "afternoon coffee" - cafĂ© da tarde). Green papaya compote is one of the most popular, as papaya trees can grow anywhere taking up little space.

RECIPE: get a fully grown green papaya (not baby one, but before it starts to ripen) from the tree. Let it stand one night to draw out milky sap. The next day, peel it, cut it into pieces. Thicker pieces make creamier ones. Let the pieces soak overnight in water with one teaspoon of baking soda (for a crispy outside and creamy inside). Add sugar (less than a kilo of sugar for a kilo of green papaya) and about 2 cups of water to make syrup. Cook all the ingredients together with cinnamon sticks and cloves. Optional: add 2 fig leaves for aroma. This is a homemade recipe. You can have syrup in various degrees of thickness, color, or sweetness.

Green Fig Compote

I have a young purple fig tree with lots of green fruits...





So I had a good idea!





Made into green fig compote and served with Gorgonzola cheese...



Today I sliced the figs, placed over crackers, and sprinkled with Gorgonzola cheese for our afternoon tea at the church. It was rather an exotic plate for the type of cheese. Brazilians usually like to combine homemade preserves with fresh farmer´s cheese.

RECIPE: A bit laborious but well worth it. Pick green figs with gloves (or the milky sap may cause allergy), wash them, and put into boiling water for 10 minutes. Put them into the freezer until rock hard. Under the running water, peel each fruit (unless you don´t mind the skin). Drop peeled figs, some whole, some cut into half (your choice), cover with water, and add coarse sugar (granulated sugar is fine) to your taste. Usually, 1 kilo of fruit calls for 500 grams to 1 kilo of sugar. I used something in between. I allowed the fruits to cook and added a little more water to keep the syrup level at fruit level (that is, plenty of syrup). To make the compote taste and smell like figs, I added 3 leaves while cooking. Very often, we make green papaya compote (same process) but add fig leaves for the aroma. We like to add cinnamon sticks and cloves.

Thursday, August 18, 2011

Sweet Passionfruit

Of course, my mom didn´t allow us to take anything that didn´t belong to us. But I did. I took two green sweet passionfruit and hid them in a cool and dark spot. As it was my usual spot to play, after a few days, unexpectedly, I found them totally ripe and...sweet. So I learned that green fruit may become ripe away from its tree - it was unknown to me. A big finding for someone who only picked ripe fruits. Even though we may find sweet passionfruit growing in many places, it is not largely sold in markets. After that episode, I ate again many years later, bought at the produce market in Sao Paulo city. In America? I don´t remember having eaten any, so whenever I came to visit, I would buy several and gorge on them. As a matter of fact, the edible part is the jelly-like pulp and the seeds. We don´t chew seeds, or they will sour your mouth. This kind of passionfruit is eaten as a fruit, different from the "juice kind" which is rounder and pale yellow, and easily found in the market. The juice kind is sour, yet, very popular for juice making. You will need to mix with water and lots of sugar, just like lemonade. You may try to mix the pure juice with cold black tea and sweetened condensed milk. It´s a deep, smoky, creamy, sweet with a hint of acidity and very fragrant drink that it is almost a dessert by itself. Brazilians like to use passionfruit (the juice kind) to make mousses, jello, creams, you name it. Use it as would a lemon. Just sieve the juice and discard seeds. For juice, blend together the pulp with seeds, sugar, and cold water. It is known to have a very calming effect. There is even some herbal medicine made from it. If you want to see its beautiful exotic looking flower, please check May 17, 2010 - April Reviewed blog.

Friday, August 12, 2011

Green Bananas

Banana is the most popular and the cheapest fruit in Brazil. We appreciate it in several ways, raw, cooked, baked, grilled, ripe, or green. Yes, green bananas can be made into chips. But the latest findings came from Universidade Estadual do Rio Grande do Norte where researchers claim that a certain substance (inulin) in the green banana helps the digestion and in weight loss program. It is recommended to take 2 tablespoons the first thing in the morning and before going to bed. You can always mix it into soups, cakes, stews, and smoothies. Cooked green bananas smell like asparagus (!) and the cooked skin tastes like one. But the texture is different. Even after blended, it resembles pureed asparagus. Fry lots of garlic in olive oil, add pureed green bananas, and here is an original creme of bananas. Here is the recipe: 3 green bananas with the peel, stalk and the bottom removed, washed Boiling water enough to cover the bananas (for cooking) 1 1/2 cup Boiling water for blending Cook bananas with the peel on for 20 minutes or until soft. Peel the bananas, discard skin, and the cooking water. Place pulp in a blender and blend in with boiling water. "The result starts to appear in two weeks added to a healthy diet and exercise", claims the dietician. With a healthy diet and exercise, no need for a puree of green bananas I believe. But it is supposed to be very healthy, fat-free, sugar-free, so, why not to try?