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The Fruit Thread

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Re: The Fruit Thread

#121

Post by RBG » September 19th, 2018, 6:54 pm

has anyone had the prickly pear fruit

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i've seen jelly and even ice cream made from this. haven't tried it although it grows in my yard :lol: it's covered in tiny spines
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#122

Post by Armoreska » September 20th, 2018, 5:14 am

Try one. It's a lot of work to eat. So many seeds.
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#123

Post by mjf314 » September 21st, 2018, 12:44 am

I tried prickly pear earlier in this thread. When I bought it, the spines were already removed. I wouldn't buy it again. There are too many seeds.

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#124

Post by RBG » September 21st, 2018, 2:51 am

seems like too much trouble. you have to wear gloves to pick them, they have spines that are fine like hair and you can't even see them. very hard to get rid of. i'd hate to get some of those on my tongue :yucky:
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#125

Post by Armoreska » October 4th, 2018, 8:47 pm

Today I ate for the first time (mostly not fruits but still): artichoke (steamed), chestnuts, sweet potato, kale (all boiled, last two being not good raw but I tried too), kohlrabi turnip, fennel (both raw)!
What's left is to roast chestnuts like on the Simpsons pilot haha.

the artichoke was the only one that sucked
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currently working towards a vegan/low waste world + thru such film lists (besides TV): 2010s bests, RW Fassbinder, Luis Bunuel, Yasujiro Ozu, Eric Rohmer, Visual Effects nominees, kid-related stuff, great animes (mini-serie or feature), very 80s movies, 17+ sci-fi lists on watchlist, ENVIRO, remarkable Silent Films and Pre-Code (exploring 1925 atm) and every shorts and docu list I'm aware of and
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#126

Post by weirdboy » October 5th, 2018, 12:02 am

mjf314 wrote:
September 21st, 2018, 12:44 am
I tried prickly pear earlier in this thread. When I bought it, the spines were already removed. I wouldn't buy it again. There are too many seeds.

Prickly pear is very tasty, but not very good (or easy) to eat "as-is". What it is very good for is use as a mixer in e.g. margaritas or to provide additional flavor to other dishes.

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#127

Post by mjf314 » October 5th, 2018, 5:26 am

Armoreska wrote:
October 4th, 2018, 8:47 pm
Today I ate for the first time (mostly not fruits but still): artichoke (steamed), chestnuts, sweet potato, kale (all boiled, last two being not good raw but I tried too), kohlrabi turnip, fennel (both raw)!
What's left is to roast chestnuts like on the Simpsons pilot haha.

the artichoke was the only one that sucked
I'm not sure if I've eaten kohlrabi turnip (I've eaten turnip but I don't know what type it was). I've eaten all of the others. Artichoke is one of my least favorite vegetables.

I'm not sure if I've ever roasted chestnuts, but I remember there was a chapter in Yokohama Kaidashi Kikou about roasting chestnuts.
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#128

Post by Armoreska » October 5th, 2018, 5:42 am

I guess it's like a missing link between a cabbage and a turnip. I managed to eat half a kohlrabi raw (just with a sweet potato). I'm not sure I could do that with a turnip or a normal cabbage.
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#129

Post by weirdboy » October 5th, 2018, 11:40 am

It is common to eat roasted chestnuts in Japan. Vendors set up little stalls near the train stations in the winter to hawk their wares. In other months, you can buy chestnuts and boil in water, then shell them and mash them up into a paste with sugar added to make candies.

I would never eat raw kohlrabi turnip. They taste much better cooked properly. Artichokes too; if they are properly cooked they are delicious.

On the other hand I eat raw cabbage all the time as salad.

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#130

Post by Armoreska » October 5th, 2018, 6:39 pm

I figure an artichoke can be alright when a pro is handling it. After all people eat them.
Kay, I'll cook a kohlrabi too.
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viewtopic.php?f=1&t=1434
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#131

Post by maxwelldeux » October 5th, 2018, 8:17 pm

Armoreska wrote:
October 5th, 2018, 6:39 pm
I figure an artichoke can be alright when a pro is handling it. After all people eat them.
Kay, I'll cook a kohlrabi too.
We grew some this year, and their pretty good grilled - a little oil, season to taste, and grill.

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#132

Post by OldAle1 » October 5th, 2018, 8:20 pm

Kohlrabi are very common around here and as far as I can tell are mostly eaten raw. Most of my family love them - I have an uncle who grows enormous ones (5-10 kg) and we got just a slice of one of them this summer that we haven't eaten up yet in a month. I'm not a fan myself but I've gotten used to it to some extent, it's OK in salads. Kind of like a blander radish. Never tried cooking them.

I love artichokes but definitely cooked or marinated. Artichoke dip was a staple of my early post-college years, made with mayo, parmesan cheese and...dunno, those were probably the major ingredients though.

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#133

Post by Armoreska » October 8th, 2018, 8:15 pm

I just had goldenberry (physalis). Pretty great. Is this common? I know I've seen its weird shell long ago. Finally put taste to the image.

Also tasted a green banana. Yeesh. Boiled it. Trashed it.
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#134

Post by mjf314 » October 11th, 2018, 12:46 am

I've eaten goldenberry. When I bought it, they called it cape gooseberry, but it's the same thing according to Wikipedia.

I tried jackfruit a few weeks ago. It didn't have much smell or taste, but it was sticky. Maybe it was underripe but I'm not sure.

Today I tried frozen jackfruit (after waiting for it to defrost). It had more taste than the fresh one, but still not very strong. It had a strange taste, and I'm not sure how to describe it. I don't think I would buy it again.

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#135

Post by Armoreska » October 18th, 2018, 7:49 pm

Just ate raw helios eggplant, 1/4th! Not terrible, it's a bit sweet though does make mouth dry. Definitely could stick that into salad. I also cooked another 1/4th a bit, and that turned out worse.
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#136

Post by sol » October 21st, 2018, 1:57 pm

So, I was busy concentrating on what I was reading while the skimming the message boards and eating an apple, when suddenly I felt something strange and rough go down my throat. I looked down and what would you know? I had taken a bite of the apple including the stalk and swallowed it without realising. The internet isn't very helpful (lots of topics about eating apple seeds; few about eating stalks) but I assume that I'm going to be okay. Of course, I am having all sorts of freaky thoughts right now about the stalk getting stuck in my digestive system - but I assume that's just all the horror movies that I have been watching this month getting the better of me.
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#137

Post by Armoreska » October 21st, 2018, 2:13 pm

That's nuts. How is it possible to gulp down a whole branch? After all you have to chew it first.

I usually eat apple after removing the dirty bits like around the stalk and the bottom. And then when not, the stalk stays with the core because I'm always holding the apple at the extreme ends!
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#138

Post by sol » October 21st, 2018, 2:57 pm

Well, I usually hold apples by their extreme ends too, however, it was an abnormally round apple. Also very soft (royal gala) and relatively small, so I guess my bite size may have not been in proportion to the apple.

That's the thing. I didn't chew the stem/stalk - just swallowed it whole with the rest of the apple. We're not talking a long stalk - I'd estimate less than 8mm long - but certainly long enough to leave some discomfort in my throat (which has since gone away).

But yeah, in future I might try twisting off the stalk before eating the apple.

And at least it was just a stalk and not sewing needle --- something that it is all too much of a reality down here as my fellow Australian iCMers would know.
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#139

Post by Armoreska » October 21st, 2018, 3:07 pm

Ah I see. I wouldn't normally bother preparing small apples either. Those usually taste too lame anyway to save every little bit.
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#140

Post by sebby » October 22nd, 2018, 2:56 am

It will either digest or pass intact.

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#141

Post by Knaldskalle » October 22nd, 2018, 3:53 am

sol wrote:
October 21st, 2018, 1:57 pm
So, I was busy concentrating on what I was reading while the skimming the message boards and eating an apple, when suddenly I felt something strange and rough go down my throat. I looked down and what would you know? I had taken a bite of the apple including the stalk and swallowed it without realising. The internet isn't very helpful (lots of topics about eating apple seeds; few about eating stalks) but I assume that I'm going to be okay. Of course, I am having all sorts of freaky thoughts right now about the stalk getting stuck in my digestive system - but I assume that's just all the horror movies that I have been watching this month getting the better of me.
Nothing to worry about. It'll be broken down in your digestive tract to the same extent that other hard plant material is broken down and excreted in a day or so.
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#142

Post by sol » October 22nd, 2018, 12:32 pm

Well, I'm still alive and kicking 22 hours later, so all good... so far. ;) I have not eaten an apple today though. Yet. :ermm:
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#143

Post by Armoreska » October 22nd, 2018, 12:39 pm

Don't miss your chance. It's earlier here and I've already had one and another one is in the works.
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#144

Post by Armoreska » October 22nd, 2018, 6:26 pm

Just ate an (over)ripe quince for the first time. Tastes like a lame apple crossed with an orange.
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#145

Post by Knaldskalle » October 23rd, 2018, 2:04 am

Armoreska wrote:
October 22nd, 2018, 6:26 pm
Just ate an (over)ripe quince for the first time. Tastes like a lame apple crossed with an orange.
"Quinces are tart and not good eaten raw. Many cooks like to use them in baking, such as a quince-apple crisp or pie. The quince flesh turns a light pink when baked and has a fragrant, perfume aroma.

Other culinary uses include Iranian (meat stuffed into quince cavities), Moroccan tanginess (stews with meat, quince and dried fruits, spiced with cinnamon and cloves), marmalades and jellies." (source)
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#146

Post by Armoreska » October 27th, 2018, 6:43 pm

Yeah I knew that but I also read that it would be edible when overripe and it was!

I just had some cooked dried fava beans. Without liver or Chianti. They're not very good, are they? Gotta pop them out too. Gonna eat them with broccoli.
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viewtopic.php?f=1&t=1434
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#147

Post by Armoreska » November 6th, 2018, 10:02 pm

Bought seaberries amd cranberries. Haven't had them for ages (if ever in the raw form). Not for the feint of heart.

Also tried to order lingonberries but missed it.

Also got a parsnip root. Is this something anybody eats? Kinda interesting carrot thing but not that palatable - sticks betwixt teeth. Will boil some later.
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#148

Post by maxwelldeux » November 6th, 2018, 10:07 pm

Armoreska wrote:
November 6th, 2018, 10:02 pm
Bought seaberries amd cranberries. Haven't had them for ages (if ever in the raw form). Not for the feint of heart.

Also tried to order lingonberries but missed it.

Also got a parsnip root. Is this something anybody eats? Kinda interesting carrot thing but not that palatable - sticks betwixt teeth. Will boil some later.
Wife and I cook with parsnips fairly often (I even think we might have planted some this year). I agree they're not great raw, but they can be nice if prepared well.

Lingonberries I've only ever had at IKEA.

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#149

Post by Knaldskalle » November 7th, 2018, 6:57 am

Armoreska wrote:
November 6th, 2018, 10:02 pm
Bought seaberries amd cranberries. Haven't had them for ages (if ever in the raw form). Not for the feint of heart.

Also tried to order lingonberries but missed it.

Also got a parsnip root. Is this something anybody eats? Kinda interesting carrot thing but not that palatable - sticks betwixt teeth. Will boil some later.
Unsweetened cranberries are super-tart (I learned that after insisting on buying unsweetened cranberry juice). In America they're usually eaten cooked in some fashion (baked in a pie, as a sauce etc) or dried and sweetened.

Parsnips are basically extra-sweet carrots. I use them in a "oven-roasted root vegetables" dish along with turnips, beets, potatoes, onions, carrots and garlic (unpeeled). Just peel and chop the vegetables into similar-sized chunks, put them in a roasting pan with a generous drizzle of oil (1/4-1/2 cup (1-2 dl)), some salt, pepper and a 1/2 teaspoon thyme and put them in the oven (400 F/200 C) for about an hour, shaking things up every 15 minutes or so. Dead simple and it's really good.

A friend of mine once served baked potatoes that had been "scooped out" and mashed together with some cooked parsnip and then put back into the potato hulls. That was pretty good too.
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#150

Post by maxwelldeux » November 7th, 2018, 7:10 am

Knaldskalle wrote:
November 7th, 2018, 6:57 am
Parsnips are basically extra-sweet carrots. I use them in a "oven-roasted root vegetables" dish along with turnips, beets, potatoes, onions, carrots and garlic (unpeeled). Just peel and chop the vegetables into similar-sized chunks, put them in a roasting pan with a generous drizzle of oil (1/4-1/2 cup (1-2 dl)), some salt, pepper and a 1/2 teaspoon thyme and put them in the oven (400 F/200 C) for about an hour, shaking things up every 15 minutes or so. Dead simple and it's really good.

A friend of mine once served baked potatoes that had been "scooped out" and mashed together with some cooked parsnip and then put back into the potato hulls. That was pretty good too.
You know, that's not dissimilar from the roasting recipe my wife uses. And yours sounds pretty damn good!

My wife does something similar - instead of normal mashed potatoes, she makes mashed root veggies. I don't know her recipe off the top of my head, but it's the same process as mashed potatoes, except using everything except potatoes. Rutabaga, turnips, parsnips, carrots...

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#151

Post by mjf314 » November 7th, 2018, 7:12 am

Armoreska wrote:
November 6th, 2018, 10:02 pm
Also got a parsnip root. Is this something anybody eats? Kinda interesting carrot thing but not that palatable - sticks betwixt teeth. Will boil some later.
I've eaten parsnip, but not raw, only cooked.

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#152

Post by OldAle1 » November 8th, 2018, 9:22 pm

Armoreska wrote:
October 27th, 2018, 6:43 pm
Yeah I knew that but I also read that it would be edible when overripe and it was!

I just had some cooked dried fava beans. Without liver or Chianti. They're not very good, are they? Gotta pop them out too. Gonna eat them with broccoli.
The best use for fava beans that I know is in foul or ful / ful medames, maybe the best of the roughly 1 billion different middle eastern vegetable pastes out there - I like hummus, baba ganoush and especially muhammara (pomegranate/red pepper/walnut) but ful tops them all. I've never tried to make it myself but given the paucity of middle eastern restaurants around here I should. This recipe is typical:

https://www.epicurious.com/recipes/food ... mes-352993

I think it's pretty much always vegan though sometimes I guess it's topped with eggs (never had it that way) .

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#153

Post by OldAle1 » November 8th, 2018, 9:24 pm

Oh and parsnips are awesome and yeah, like sweet carrots. One thing is that they cook up faster than carrots and if boiling/steaming them they go from slightly crunchy to mush very, very quickly, you really have to watch them to get the texture right. Not so important when mashing them of course.

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#154

Post by weirdboy » November 11th, 2018, 1:41 pm

Collected about 50 persimmons from tree yesterday. There are still plenty more on the tree but I'm up to my eyeballs in persimmons already.

Planning to make some pie today, and maybe something savory too. And since there are so many, probably some persimmnon butter as well.

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#155

Post by Armoreska » November 24th, 2018, 4:21 pm

got some Sharon persimmons, dunno what's special about those, will eat an old one today and try this one tomorrow.

also bought some weird veggies:
parsley root - fine raw, a bit like leafy parsley, but surprisingly became godlike after I cooked it for a bit.
"yellow" turnip (apparently it's also called "rape" mmmkay, "repa" in russian) - even better than the above raw, but almost as amazing cooked
radicchio (chicory) - bitter as advertised, gotta do something with it
chufa - some mexican groundnut with a ton of a.k.a.'s
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currently working towards a vegan/low waste world + thru such film lists (besides TV): 2010s bests, RW Fassbinder, Luis Bunuel, Yasujiro Ozu, Eric Rohmer, Visual Effects nominees, kid-related stuff, great animes (mini-serie or feature), very 80s movies, 17+ sci-fi lists on watchlist, ENVIRO, remarkable Silent Films and Pre-Code (exploring 1925 atm) and every shorts and docu list I'm aware of and
viewtopic.php?f=1&t=1434
and "Gordon" Liu Chia-Hui/Liu Chia-Liang and Yuen Woo-ping and "Sammo" Hung Kam-bo

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RBG
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#156

Post by RBG » November 24th, 2018, 9:07 pm

radicchio is great in salads! never heard of chufa :mellow:

i saw brussels sprouts on the stalk the other day. so strange

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i guess it just never occurred to me they grew on a giant stalk
icm + ltbxd

NO GODS NO MASTERS

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Armoreska
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#157

Post by Armoreska » November 24th, 2018, 11:33 pm

Neither have I until 2 days ago.

And that looks like a green penis
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currently working towards a vegan/low waste world + thru such film lists (besides TV): 2010s bests, RW Fassbinder, Luis Bunuel, Yasujiro Ozu, Eric Rohmer, Visual Effects nominees, kid-related stuff, great animes (mini-serie or feature), very 80s movies, 17+ sci-fi lists on watchlist, ENVIRO, remarkable Silent Films and Pre-Code (exploring 1925 atm) and every shorts and docu list I'm aware of and
viewtopic.php?f=1&t=1434
and "Gordon" Liu Chia-Hui/Liu Chia-Liang and Yuen Woo-ping and "Sammo" Hung Kam-bo

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Armoreska
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#158

Post by Armoreska » December 21st, 2018, 10:07 pm

Ate only raw fruits today. Who knew it'd be so hard to eat bananas. Ate as many as I could.
Looking forward to eating cooked food again though.
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currently working towards a vegan/low waste world + thru such film lists (besides TV): 2010s bests, RW Fassbinder, Luis Bunuel, Yasujiro Ozu, Eric Rohmer, Visual Effects nominees, kid-related stuff, great animes (mini-serie or feature), very 80s movies, 17+ sci-fi lists on watchlist, ENVIRO, remarkable Silent Films and Pre-Code (exploring 1925 atm) and every shorts and docu list I'm aware of and
viewtopic.php?f=1&t=1434
and "Gordon" Liu Chia-Hui/Liu Chia-Liang and Yuen Woo-ping and "Sammo" Hung Kam-bo

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Armoreska
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#159

Post by Armoreska » January 7th, 2019, 10:22 pm

Ate an orange whole with peel today. Actually it took me more than a day and there's still one peel bite left that I can't handle anymore. Took me 4 apples to drown the awful taste.
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currently working towards a vegan/low waste world + thru such film lists (besides TV): 2010s bests, RW Fassbinder, Luis Bunuel, Yasujiro Ozu, Eric Rohmer, Visual Effects nominees, kid-related stuff, great animes (mini-serie or feature), very 80s movies, 17+ sci-fi lists on watchlist, ENVIRO, remarkable Silent Films and Pre-Code (exploring 1925 atm) and every shorts and docu list I'm aware of and
viewtopic.php?f=1&t=1434
and "Gordon" Liu Chia-Hui/Liu Chia-Liang and Yuen Woo-ping and "Sammo" Hung Kam-bo

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sebby
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#160

Post by sebby » January 8th, 2019, 9:22 am

Why are you eating orange peel? I'm guessing for the fiber and phytonutrients?

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