Forbidden Fruit

It was like I found a box of gold! Technically, I did. For those of you who remember my posting about cactus pears, you will note that different varieties are available. (For my entry on cactus pears, click here).

Once in a while, in the grocery store, I've come across these yellow-green cactus pears and thought that they were too unripe to eat. Little did I know that they were actually the illusive golden prickly pears that I have been searching, for years, to find! These particular ones were from South Africa.

Unlike red cactus pears (the most commonly found variety), these fruit have a somewhat sweeter flavour, with hints of pineapple and banana. I also found that this variety was "pricklier" than other varieties, as I was left with some war wounds. (I'll do anything for a good meal and, yes, it was worth it!)

Another potentially wounding fruit, I was able to capture, is the loquat or nespoli. This orange fruit has the shape of a small pear and the taste of a mixture of apricots, plums and grapes.

This small fruit also has some parts to be aware of. As you can see, the center contains some seeds. Well, more than you think.

This little guy produced eight seeds. It is commonly known that this fruit is thought to contain approximately 30% waste. Another thing to know is that the seeds contain small amounts of cyanide (Life always comes with balance.) Apparently, they are comparable to apricot kernels, which also contain some amount of cyanide. So, some people advise not to consume, chew, or suck on, the seeds.

However, I have seen recipes where loquat seeds are saved and used in culinary purposes to provide a cherry-like flavour. I have seen recipes calling for loquat seeds to be stuffed in chicken and duck, as well as, used to flavour vodka.

Until a recognized case for "death by loquat seed" is found, I'm game for a try!

Snack Attack

Peanuts, a.k.a. groundnuts, make a healthy and satisfying snack. However, they do not always need to be roasted. In certain parts of the world, including the Caribbean, Africa and India, it is quite common to find snacking peanuts that have been boiled.

When preparing nuts in this manner, you need to purchase fresh, unroasted peanuts. I have been able to find peanuts of this variety in Asian supermarkets and in Chinatowns across the Greater Toronto Area. They are usually found in mesh packaging, as seen below. When in this form, feel free to keep them in the refrigerator until you need to use them. 

Wash the raw peanuts thoroughly under cold water. Place them in a pot, filled with heavily salted water and let them cook, under a gentle boil, for at least 30 mins to 1 hour. The longer they cook, the better they will taste.

The peanuts will be ready when the shells take on a slightly darker brown colour. 

The shells will also be extremely easy to pop open using your fingers.

These boiled peanuts make a healthy, tasty and addictive snack. They will be gone in no time (as you can see).

If you have any peanuts left over, you can leave them in the salted water. They should stay fresh for a few days. Simply bring the solution to a boil, for five minutes, twice a day to ensure optimal freshness. (This is the process they used before refrigeration.)