Cool. Becky
From: Sugar Sent: Tuesday, September 23, 2008 3:18 PM To: [email protected] Subject: [RecipesAndMore] Strawberries Strawberries Trivia experts know that strawberries have the distinction of being the only fruit that bears its seeds on the outside, but this isn't exactly true. The small, hard "seeds" are actually the fruits (called achenes) of the plants of the Fragaria genus, and the fleshy red organ they sit on is actually the swollen base of the flower and not the ovary. Strawberries grow wild in temperate climates around the world and have been prized for their sweet flavor since prehistoric times. Modern strawberries are the result of a cross between the wild Virginia strawberry of North America and the pine strawberry from South America, and hundreds of varieties are available year round just about everywhere thanks to greenhouse production. In spite of this near universal availability, strawberry lovers know that they never taste better than when they're in season in the spring. Wild strawberries are usually called by their French name fraises des bois ("strawberries of the woods") and are popular and widely available in Europe. They tend to be smaller than modern strawberries and are often yellow or pink rather than their trademark red, and have a flavor that is usually described as intense. Strawberries do not improve after being picked so it is best to buy the ripest berries available and to eat them as soon as possible. Color and size are poor indicators of quality because smaller, yellowish strawberries often have a sweeter, more pronounced flavor-always sample one before you buy if your market will allow. Strawberries absorb water readily so don't wash them until you eat them, if at all-sometimes a gentle wipe is all that's needed. If you can't eat them right away, store them loosely wrapped in paper towels in an airtight container in the refrigerator for up to two days, and always let them return to room temperature before serving them. Strawberries are available in almost every conceivable form, including frozen, dried, candied, pureed, and preserved in jams and jellies, but they are best when they're fresh. Fresh ripe strawberries are traditionally served with nothing more than a dollop of thick cream and maybe a sprinkling of sugar, but a grinding of black pepper or a few drops of balsamic vinegar complement the unique sweet-tart flavor of strawberries beautifully. Pineapples A symbol of hospitality since Elizabethan times when returning seafarers would place one on the fence post to indicate that the voyager was at home and receiving visitors, the pineapple was "discovered" by Columbus when Caribbean islanders shared the fruit they had been cultivating for thousands of years. The Ananas comosus is the only member of the enormous family of bromeliads whose fruit regularly finds its way to our tables. The large, bulbous fruits with the decorative topknot of spiked leaves are actually composed of many individual fruits-each of the diamond-shaped sections on the skin is a an individual fruit resulting from individual flowers. Their unique, sweet-tart flavor makes pineapples a welcome addition to many dishes. They are used in desserts, pastries, beverages, ice cream, candies, and every other sort of sweet confection, and are featured in many savory dishes as well, especially as a garnish for ham, chicken, and pork. Pineapple can be grilled, sauteed, batter ed and fried, baked, poached, pureed, and preserved, but it is probably best when eaten fresh and raw. It is almost universally available fresh, canned, dried, candied, and as pineapple juice. There are several hundred varieties in cultivation around the world ranging in size from miniature fruits to whoppers weighing over 10 pounds (4.5 Kg), but they are rarely sold by name. Pineapples contain large amounts of the enzyme bromelin which, like the papain derived from papayas, is used as a meat tenderizer, and this same enzyme aids in digestion and makes fresh pineapple an excellent choice for dessert after a heavy meal. Bromelin also prevents gelatin from setting, but cooking destroys the enzyme so only cooked or canned pineapple (which has been cooked in the canning process) should be added to gelatin-based desserts. Choose pineapples that feel heavy for their size, and buy those that are ripe and ready to eat because, although they will become less tart after being picked, they are no longer able to convert starches to sugar and won't get any sweeter. Test for ripeness by pulling one of the lower leaves in the crown-if it detaches easily, the pineapple is ripe. >From All About Fruits, published by Worldwide Recipes Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
