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Entries tagged with 'fruits'

Pickled Nectarines

Serious Eats Marisa McClellan 2 comments

It's time for pickled fruit to stage a revival. These pickled nectarines are easy to make and are fantastic on a cheese plate or added to a green salad. Add a few jars to your pantry today! More

Serious Salads: Stone Fruits with Ginger-Lime Syrup and Mint

Serious Eats Jennifer Segal 3 comments

Sliced peaches, nectarines and plums go from simple to sublime when soaked in a refreshing ginger-lime syrup infused with fresh mint. Be sure to let the fruit marinate for at least 45 minutes but not too much longer or the ginger will mellow out. More

The Crisper Whisperer: How to Make Fruit Leather

Serious Eats Carolyn Cope 13 comments

You can make fruit leather with almost any summer or fall fruit. Berries, cherries, stone fruits, apples, and pears—they all work beautifully. Choose ripe or very ripe fruit, and remove any blemishes. Seasonings are where you can really get creative. A little vanilla with berries perhaps? You can add liquors, chopped nuts, you name it. Your leather is as nimble as your imagination. (That sounds wrong for so many reasons, I know—but it's right.) More

Grilling: Rum-Glazed Pineapple with Toasted Coconut and Vanilla Ice Cream

Serious Eats Joshua Bousel 5 comments

The glaze consists of brown sugar, spiced rum, butter, and vanilla. It gets brushed onto the pineapple slices, which are grilled until browned with some light charring. The pineapple is a sturdier fruit than the banana, which makes it easier to grill. More

How Does Your Dragon Fruit Grow?

J. Kenji López-Alt 24 comments

The dragon fruit is somewhere between a kiwifruit and a watermelon in texture, but with a much more subtle flavor than either. Faintly sweet with a floral aroma, they're very refreshing and one of the best ways to finish a meal or cleanse your palate between bites of rich foods. (Dragonfruit and pork belly = a great combo.) Take a look at how they grow on a farm in Vietnam. More

Muesli with Nuts and Dried Fruits

Serious Eats Lee Zalben Post a comment

Grapes of the Amazon: Like the Mangosteen, But Way Better

J. Kenji López-Alt 33 comments

Wandering through the Colombian/Peruvian Amazon, my wife and I discovered what the locals called uvas. It translates literally as "grapes," but these were nothing like normal grapes. Though similar to mangosteens, they're better in pretty much every way—better packaging, single-serving size, easy to peel, very similar flavor, and at least deep in the Amazon, a fraction of the cost. Of course, now the big problem is they're probably not available anywhere near where you live (whomp). More

New USDA Report Says You Can Eat Right for $2.50 a Day

Leah Douglas 31 comments

Last week, the USDA released a new report that claims that you can eat your daily recommended intake of fruits and vegetables on only $2.50 per day. While this may still be out of the price range for some, others will be able to pick up pointers on how to better budget for produce. Let's read the fine print. More

A Guide to Tropical Fruit in South America

J. Kenji López-Alt 61 comments

Have you ever tried to eat 30 different fruits in one sitting? Don't. Your stomach will thank you. Trust me, it's not nearly as fun as it sounds. All in the line of duty, I suppose. South America's tropical fruit, however, are fantastic. Get to know 30 different kinds—from anón to zapote. More

Seriously Asian: Jackfruit

Seriously Asian Chichi Wang 17 comments

Even factoring in the money, time, and stickiness that come with purchasing your very own, it's worth the investment to try jackfruit. The flavor and texture are like nothing else I've tasted: the flavor falls somewhere between a pineapple and a banana, with hints of mango; the texture, depending on the ripeness of the fruit, can be mildly chewy like a soft gummy bear or as juicy as a succulent scallop. More

The Crisper Whisperer: How Not to Cook

Crisper Whisperer Carolyn Cope 19 comments

In the summertime, there's no shortage of reasons not to cook, from the heat to the desire to flee the house for the outdoors, and beyond. Maybe it's just because I tend to see the world through beet-colored glasses, but when cooking drops low on the to-do list, fruits and vegetables rise to the top. Get the recipes for two stellar salads and two terrific sandwiches that showcase veggies, and let us know what you eat at home when you can't bear to turn on the stove. More

How to Blanch Fruits and Vegetables

How To Sue Veed 9 comments

"Think of it as foreplay for fruits and vegetables." While blanching may not be the technique with the most mystique—you bring the water to a boil, drop in the goods, then shock them in ice water to stop the cooking—the benefits of blanching are where the allure's at. Blanched foods heat quickly so they retain color and texture, are depleted of their excess water (seems backwards, right?), and cook evenly so they're less likely to scorch or wilt during sautéing, frying, or other preparations that might happen later. In addition, ones you might normally find bitter, like greens, or fibrous, like carrots, become noticeably less so after a quick jacuzzi. That's why many vegetables in the professional kitchen are first... More

Seriously Sick: Food For When You're Under the Weather

Serious Eats tressa eaton 42 comments

[Photographs: Tressa Eaton] Last month I got slammed with a bizarre mid-summer 103°F fever. The sky-high fever, chills, and achy body knocked me out completely. Being home alone and sicker than I've been in a long time made me realize... More

Ed Levine's Serious Diet, Week 79: What's Your Favorite Seasonal Snack?

Ed Levine's Serious Diet Ed Levine 17 comments

"I have been feasting with impunity on fruits that are being grown responsibly 3,000 miles from my home." When you're a serious eater and a serious dieter you look for treats or snacks that you can eat with impunity at different times of the year. Yes, all you Michael Pollan and Alice Waters acolytes, I am talking about seasonal snacks that I can eat without worrying about my weight. Bananas have become a staple of my serious diet, but they are neither local nor seasonal unless you happen to live in a sub-tropical area. (I did have some killer baby bananas in Vieques, Puerto Rico, last December that tasted like they had been crossed with limes--banimas or limnanas, anyone?) Summer... More

Snapshots from Greece: Spoon Sweets

Erin Zimmer 1 comment

A Teenage Mutant Ninja Turtle shade of figs. While Greece is great for the salty fiends (olives, feta, and Santorini capers), there are plenty of opportunities to get cavities there too. Syrup-submerged fruits and nuts known as spoon sweets are common to eat alone or with cheese, and for years have symbolized sweet hospitality. A couple we visited wouldn't let us leave with a net-zero calorie intake, so they pulled out the coffee and little plates for spoon sweets. It was something like the Greek answer to British teatime.... More

Market Scene: Sexy Figs in San Francisco

Market Scene Jen Maiser 2 comments

It's the time of year when it's fun to take visitors to the market. Friends who don't typically shop at farmers' markets will be overwhelmed by the amount of produce that we have available locally and in season, and will be sure to go home with a bag full of summertime delights. The market is bursting at the seams with color and flavor and scents, and it's an exercise in restraint to decide where to spend my budget. My strategy during this time of abundance is typically to find out what products are going to be around for a little while, and then to prioritize from there. Okra have just begun to show up in the market and as... More

Video: How to Peel a Banana Like a Monkey

Robyn Lee 25 comments

This isn't necessarily new (the idea, I mean; the video, which appears after the jump, starting making the rounds yesterday), but ... does anyone else peel their bananas that way?... More

Grocery Ninja: Yujacha, Korean Yuzu Tea

Wan Yan Ling 20 comments

The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Before I moved to the Bay Area (land of Ranch 99 and accessible Asian foodstuffs), I used to cart heavy glass jars of yucheong (yuzu syrup) on the 24 hour flight back from Asia. My friends would save their luggage space for practical things like textbooks (usually one-third the price of what you would pay here). But I would splurge all my luggage space on jars of this golden goodness. Because when the days are long and dreary, and when it seems like the weekend will never arrive, and that the work keeps piling up,... More

Snapshots from Asia: Tropical Fruit Feast: The Starfruit

Wan Yan Ling 4 comments

I am a bad daughter. My dad, an aircraft engineer who keeps planes in the air for a living, forwards every piece of email he receives that carries “useful” information: “What to do if you’re being followed down a dark alley; Beware of poisonous spiders lurking in restrooms; Don’t eat red and blue foods together lest your bowels explode.” Being ungrateful, I tend to mock the information, convinced that if an email claims that drinking tomato juice while skipping will prevent disease, Dad will stockpile tomato juice while skipping ropes in earnest. So when I read Dad’s latest email, entitled: “Starfruit can be deadly,” I was ready to dismiss it. How could such a pretty little thing cause harm?... More

Snapshots from Asia: Sapodillas, The Potatoes That Grow on Trees

Wan Yan Ling 10 comments

If you’re of South East Asian descent, you know that being called a “potato eater” is a grave thing. It implies that you’ve rejected your culinary heritage of rice as the basis of, and main source of carbohydrates in, your diet. Instead, you’ve embraced the “white man’s” dietary staple of potatoes. More

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