Ever since 2003, when the late great
R. W. " Johnny" Apple Jr. wrote about his unabashed love of the once-forbidden
mangosteen, I've been hankering to try one. I finally got the chance.
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File this under, "Why didn't I think of that?" Turns out the best tool to peel a kiwi with is a spoon; just push it under the skin of the cut ends of a kiwi, rotate it until the skin comes loose, and out pops a naked kiwi! Watch the tutorial video, after the jump....
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I've never paid much attention to patterns left behind in a tangerine's empty skin, but after looking at designer Svilen Dimchevski's beautiful series of winter trees portrayed in tangerine skins, I'll have to do a double-take before throwing the peel away. [via notcot]...
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Brian Halweil of Edible Communities and editor of Edible East End checks in with word on the last apples of the season. It's like the fateful proclamation of a cynical high school guidance counselor: You are one type of person or you are another. At least when it comes to apples. According to Amy Halsey of the Milk Pail Farm and Orchard on Highway 27 in Water Mill, New York, customers either want their apples crisp and don't care whether they are sweet or tart—or they are willing to forgo texture in favor of their favorite flavor. I think I'm the crisp apple eater, since when I look back on all my happy apple memories, they have less to do...
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I was struck by Mika Anderson's high-speed photograph of an orange being dropped in a bowl of milk because 1) it looks cool and 2) it made me wonder why anyone would drop an orange into a bowl of milk. The first point kind of answers the second though: you drop an orange into a bowl of milk because it looks cool. I also love his photo of the orange as it hits the still surface of the milk and the symmetrical splash of the post-orange bombing. For a collection of high-speed "fruits in liquid" photographs, check out this collection at Sooth Brush. [via Cold Mud]...
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If the infamously stinky odor of the durian weren't already enough to keep people from eating it, there's also the task of splitting open the spiny shell to reach the creamy pods within. Durian newbies, be not afraid; Kathryn Hill at The Kitchn has documented the process of opening a durian. All you need is a big knife and adequate arm strength. If you want to try durian without opening it yourself, a fruit vendor may do it for you. In Manhattan's Chinatown my friends and I bought a durian from a vendor on Mott Street and Grand Street who scooped out the flesh and neatly packed the "pods" in a container, probably in much less time than if...
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[xkcd, via Tim Murtaugh's Excuse for a Blog]...
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Bored with your fruit? Customize them like graphic designer Sarah King did with an apple, pear and banana. Just don't eat the peel....
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The height of citrus season is just starting to wind down here in Rome, and I feel an urgent need to get in on as much of the action as I can in the next month or so. Luckily the tiny fruitteria just outside my door is still piled high each day with an astounding assortment of oranges, tangerines, clementines, and lemons. Other signs of citrus mania are evident on trips to the market. Huge takeaway buckets of sweet oranges are conveniently stacked at the front of my supermercato—there seemed to be one sitting in every creaking, wheeled cart I passed the other day. Even shoppers running in and out for a quart of milk and a pack of...
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After six months of living in Saigon, I haven’t even come close to sampling all of the fruits and vegetables available. I love how every "season" brings a plethora of new delights to try. Sugar apples have been my favorite fruit for quite some time, but they may soon be replaced by
vú sữa.
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