North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Jelly’s the obvious suggestion for a clingstone, of course; and juice, either accomplished with the use of a steam juicer.

 

Rather than thinking in terms of freeing the stone from the flesh, think the other way around to separate the two:

 

Slice a thin piece of fruit off the bottom and stand the fruit upright, the fruit’s ‘fold’ perpendicular to you, on a cutting board.  That thin slice is just to provide a little stability, it’s not necessary.  Insert a narrow thin-bladed knife (boning or filleting knife) or paring knife just to the side of the stem.  Slice downward and work the blace smoothly and close to the side of the pit to release most of one half of the fruit.  Do the same on the other side for one more large piece (these pieces are called ‘hands’) and then slice away fruit from the two thinner remaining sides to get little fruit ‘fingers’. 

 

Then dry, can, eat, dice, bake into pie or otherwise use any old way you want.

 

This is a quick and clean method for any clingstone fruit.  Even apples can be neatly removed from the core with four downward slices.  I cut apples and pears straight down rather than trying to curve around the center.  Peeled mangos and pineapples, too, are quickly rendered into pieces easily sliced or diced.

 

Stephen

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Michelle Horner
Sent: Saturday, August 13, 2005 4:15 PM
To: nafex
Subject: [NAFEX] ripening harvest

 

Oh-ma'-gosh.   Stuff is ripening even when I am not supervising it! 

 

All of Pristen is on the ground.  I did find a number of unblemished fruits--they are very sweet.  Hubbie likes these a lot. 

 

Plucked a beautiful Zesta off the tree--green background with the most beautiful bright red cheek in the sun.  This is more to my tastes--crisp and somewhat tart.

 

1 green gage plum--it is dark purple???

 

And the Shiro is loaded.  I will have to harvest tomorrow.  I do not known what to do with these.  I discovered they are NOT a free stone plum.  The branches are lined with golden globes--just like the pictures.  The flavor is wonderful, but now I appreciate the description "freestone".  Maybe I'll have to bring to work and feed the hordes.  Other suggestions??

 

I am surprised with the yields.  We have been very droughty.  I just dried the rest of my apricot harvest that I held in the outside refidge for 3 weeks while we attend weddings and funerals.

 

I'm thinking apple-caramel cobbler for Sunday brunch.  I'll take any suggestions for the Shiro plums harvest.  Wine???

 

Michelle Horner

Zone 4/5  SE Wis.