Ingredients

How to make it

  • APPLES are picked ripe, so refrigerate them after purchase.
  • Should be bruise-free, unblemished and firm to the touch.
  • ASIAN PEARS are picked just before maturity and ripen in storage.
  • Delicate, often encased in a net of foam to prevent bruising, they should be firm to the touch and refrigerated.
  • Eat promptly.
  • The flesh is white, juicy, and with texture like a delicate apple with the perfume of pears.
  • PEARS: Ripened best off the tree to avoid a gritty flesh, pears should be smooth and unblemished.
  • A slight yield when the stem end is pressed indicates ripeness.
  • To ripen further, leave in a bowl or a brown paper bag at room temperature. Check daily.
  • PERSIMMONS can ripen on the kitchen counter.
  • Fuyu, a four sided pale yellow-orange to deep red persimmon has a firm flesh and is eaten like an apple.
  • Hachiya is large, oblong and has a deep orange skin; it should be eaten when soft.
  • Saijo is egg shaped and reddish orange and eaten soft.
  • Hard fleshed persimmons should be very firm and rich in color; soft fleshed versions should yield but not be mushy.
  • PINEAPPLES: Harvested when ripe, pineapples should be even in color (yellow), undamaged, and smell delicate at the stem; heavy sweetness indicates age.
  • Leaves should be deep green and fruit heavy for its size.
  • Further ripening is rarely needed.
  • POMEGRANATES: Thirteen varieties of this Iranian native grow in California.
  • Harvested just before maturity, they have hard reddish shells that make a metallic sound when tapped.
  • Can be refrigerated several weeks; edible seeds become juicier and more flavorful with age.

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    " It was excellent "
    juels ate it and said...
    Very helpful tips. Thanks, Midge!
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