Sure, the apple is King Fruit of autumn, but check out some of the other fall fruits to broaden your horizons.
Do you refer to the tan melon as cantaloupe? If so, that is actually incorrect. What we in the U.S. call cantaloupe is muskmelon.
It’s spiky and smells like roadkill and sweaty socks. In fact, the smell can be so overpowering and persistent, that some places in Southeast Asia have banned the fruit. Do you dare to eat a durian—the “King of Fruits”?
For many people, grilling is all about the main course—but that is too limiting for a true brazier professional. Vegetables and fruit also taste great off the grill.
If you have read the CHEFS In Season this month, you know the feature ingredient is Pineapple. Sweet, juicy pineapple. It is a delicious addition to sweet, savory and spicy recipes. But the tough exterior of the pineapple can be a challenge to get through. Today, we are looking at two ways to peel and core a pineapple: using a pineapple corer and using an old-fashioned serrated knife. See how you can peel and core a pineapple in under a minute.
Black Genoa figs are quite dark, with red and white seeds inside, and they are by far the most common variety you will find in stores. Adriatic figs are better enjoyed dried and Brown Turkey figs are large, dark purple figs that tend to be extremely juicy. Both these types are usually avoided in cooking. Finally, Mission figs are known for their chewy texture, Calimyrna figs stand out thanks to their sweet flavor and Kadota figs feature a light green color and ten to be a little less sweet than the other varieties. Try these simple fig recipes for dinner tonight!