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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.

Archive for Fruits & Nuts

TIP OF THE DAY: Cherimoya

WHAT’S A CHERIMOYA?

When our colleague Hannah Kaminsky mentioned that cherimoya was her favorite fruit, we were curious. Depending on where you live, you may not come across this heart-shaped subtropical fruit often.

We had to head to a Latin American supermarket uptown. But seek it out we did, and the trip was worth it. The fruit’s blend of banana, mango, passionfruit and pineapple notes is luscious. The ivory-colored flesh is creamy, similar to a ripe peach.

Also called a custard apple in the U.S., cherimoya is believed to have originated in the Andes Mountains. The name originates from the Quechua (Inca) word chirimuya, meaning “cold seeds” (because the seeds germinate at high altitudes). It grows as a shrub or tree.

   

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A cherimoya. Now you know! Photo courtesy Baldor Food.

 

HOW TO BUY & SERVE CHERIMOYA

The pale green, shingled skin must be handled with care to avoid bruising. Choose unblemished fruit that is firm and allow it to ripen at room temperature.

As it ripens, the skin will turn a darker green and will yield to gentle pressure. Refrigerate soft fruit and consume it as soon as possible for the best flavor.

To serve, chill the cherimoya, cut it in half, spoon out the seeds and eat the flesh with a spoon. It can also be turned into desserts, such as crêpes, custard (hence the name “custard apple)”, dessert sauce (purée), fruit salad (as with apples, dip cut fruit in lemon or orange juice to prevent darkening), mousse, pie filling, pudding and sorbet.

You can freeze the cherimoya and eat it as ice cream, from the shell. Definitely try this!

And you can drink it. Whip up a shake, smoothie, cherimoya Daiquiri or other fruity cocktail.

To usher in spring, which began today, make Hannah Kaminsky’s tropical cocktail or smoothie, Cherimoya Lava Flow.

 

cherimoya-shake-hannahkaminsky-230

Celebrate spring with this Cherimoya Lava Flow. Photo and recipe courtesy Hannah Kaminsky.

 

RECIPE: CHERIMOYA COCKTAIL OR SMOOTHIE,
THE CHERIMOYA LAVA FLOW

From Hawaii, where her local farmers market has plenty of cherimoyas, Hannah writes: “It’s a pricy treat to be sure,” even though grown locally. Her favorite way to enjoy the ripe, custard-like flesh is to dig in with a spoon.

“With an overripe fruit, though,” she advises, “the only thing one one can do is blend and drink it. That’s where the idea to create a tropical shake came from, playing off the classic umbrella drink, the lava flow.

“Fiery red rivulets of strawberry ‘lava’ flow throughout a classic coconut-pineapple rendition of this refreshing island staple, finished with a kiss of light rum. The sweet, creamy richness of cherimoya transforms the drink into an exotic new experience, which is just as luscious with or without the booze.

“In lieu of fresh cherimoya, you can substitute either 1 medium banana or 2/3 cup young coconut meat for a different, yet still delicious, taste.”

Of course, you can leave out the rum for a tropical smoothie. Substitute an equal amount of pineapple juice.

 

RECIPE: CHERIMOYA LAVA FLOW

Ingredients For 2 Servings

For The Strawberry Lava Sauce

  • 1 cup strawberries, fresh or frozen/thawed
  • 2 tablespoons coconut sugar or light brown sugar, firmly packed
  • 2 tablespoons fresh lime juice
  •  
    For The Creamy Cherimoya Cocktail

  • 1 medium cherimoya
  • 1 cup diced fresh pineapple
  • 1 cup full-fat coconut milk
  • 1/4-1/2 cup light rum
  • Optional garnish: fresh pineapple wedges
  •  
    Preparation

    1. PREPARE the strawberry sauce first by combining the strawberries, sugar and lime juice in a small saucepan over low heat. Cook gently for about 10 minutes, just until the berries have softened and the sugar dissolved. Transfer to a blender and thoroughly purée so that no chunks of fruit remain. Strain out the seeds if desired and set aside.

    2. RINSE and dry the blender bowl and return it to the base. Slice the cherimoya in half and use a spoon to scoop out the flesh, discarding the black seeds as you encounter them. Add the cherimoya to the blender, along with the pineapple, coconut milk and 1/4 cup of rum. Blend on high speed until completely smooth. Add more rum to taste.

    3. DIVIDE the cocktail between two glasses and drizzle the strawberry “lava” into each one, aiming for the sides of the glass to create the greatest visual impact. Serve with a tall straw and an additional wedge of fresh pineapple for garnish.

      

    Comments

    TIP OF THE DAY: Kumquats

    kumquat-whiteflowerfarm-230

    Kumquats are the size of large olives. Photo courtesy White Flower Farm.

     

    How can it be that we’ve never published a piece about the kumquat? Today’s tip remedies that oversight.

    Native to China and now grown throughout Southeast Asia (plus the U.S. and elsewhere), the kumquat is a tiny citrus fruit that is entirely edible, skin and all. The orange flesh is juicy, acidic and tart (some varieties have are more tart than others). The skin is fragrant and sweet.

    Kumquats grow on small trees or bushes. They looking like wee, oval oranges, the size and shape of a large olive.

    The word “kumquat” comes from the Cantonese kin kü, meaning golden orange. The earliest historical reference appears in China in the 12th century.

    The tiny fruits were introduced to Europe in 1846 by Robert Fortune, a collector for the London Horticultural Society. Not long after, they arrived in North America, and found a happy growing ground in Florida.

     
    HOW TO SERVE KUMQUATS

    People who have never tried kumquats may look at them in the produce aisle, wondering what to do with them. As a citrus fruit, they work wherever other citrus fruits are employed. You don’t peel them or juice them, but serve them halved, sliced or whole. Some opportunities:

  • Braised, with fish or poultry
  • Breakfast breads and muffins
  • Cakes, cookies, pies, frostings
  • Candied
  • Dressing/stuffings
  • Fruit salads (sliced)
  • Garnishes/decorations, including cocktail garnishes
  • Green salads (sliced)
  • Ice cubes, whole, haved or sliced
  • Jelly/marmalade/preserves
  • Liqueur
  • Tea, hot or iced (sliced)
  •  

    Here are dozens of kumquat recipes from Kumquat Growers of Florida—from kumquat ice cream to kumquat tea to kumquat cranberry relish.
     
    Kumquat recipes from THE NIBBLE:

  • Field Salad With Kumquats And Strawberries (recipe)
  • Limoncello-Kumquat Cocktail (recipe)
  • Pernod Fruit Salad (recipe)
  •  
    A final idea: halved kumquats, topped with cream cheese and pepper jelly, as an hors d’oeuvre or tea time snack.
     
    BUYING & STORING KUMQUATS

    Look for firm, blemish-free fruit with a fresh scent. Avoid kumquats with green skins—they aren’t ripe and won’t ripen off the vine.

    You can refrigerate kumquats whole for up to one month, in a plastic storage bag. Freezing is not recommended.

     

    limonce-kumquat-cocktail-230

    Use kumquats in cocktails or as a garnish. Photo courtesy Limonce Limoncello.

     

      

    Comments

    FRUIT: Ugly And Uniq

    ugli-whole-half-melissas-230

    The Ugli fruit has inner beauty, and snappy citrus flavor. Photo courtesy Uglifruit.org.

     

    Our recent daily tips have included vegetables to cure the winter doldrums. That goes for fruits, too.

    Take the Uniq fruit, wrinkled and rough with splotchy coloring and surface scarring. Its skin is wrapped very loosely over the pulp. It’s the shar-pei of fruits.

    But Uniq tastes delicious: a cross of grapefruit and tangelo, a refreshing citrus taste that’s very juicy. It looks like a grapefruit’s great-grandfather (no disrespect, great-granddad). It has been sold under the brand name Ugli fruit since 1934.

    And its thick, loose skin makes it much easier to peel than other citrus fruit.

    It’s now in season. You can find the fruits ranging in size from a large orange to a large grapefruit, the color ranging from yellow mottled with lime green to darker green to light orange. You can smell the fragrance through the peel.

     
    The Uniq/Ugli fruit was discovered as an accidental hybrid seedling in Jamaica. is a variety of tangelo, a citrus fruit created by hybridizing a grapefruit (or pomelo, the parent of the grapefruit, another accidental hybrid).

    Store the fruit at room temperature for up to one week or two weeks in the fridge, and enjoy it as you would any citrus.

    If you can’t find it locally, you can order the fruit from Melissas.com.
     
    MORE FRUIT IN SEASON

    Keep your eyes peeled for:

  • Kumquats
  • Starfruit (carambola)
  •  
      

    Comments

    TIP OF THE DAY: Homemade Applesauce & Applesauce Bar

    applesauce-bar-USApple-230

    Set up an “applesauce bar” for breakfast,
    dessert or snacking. Photo courtesy U.S.
    Apple.

     

    Mom always made applesauce from scratch. Her apple of choice was the McIntosh, and she cooked them with the peel. It generated a pretty pink color when strained through a food mill.

    When we first had commercial applesauce from a jar (that would be you, Mott’s) at a friend’s house, we couldn’t believe the difference in flavor and texture. That is to say, Mom’s was the winner by far.

    For breakfast, lunch or a healthful dessert or snack, set up an apple sauce bar with custom toppings.

    We share our Mom’s stove top recipe—so easy!—as well as a slow cooker recipe from the U.S. Apple Association.

    If you’re avoiding refined sugar, you can cook the apples without sugar and sweeten the cooled applesauce with a noncaloric sweetener, agave, honey, etc.

    TOPPINGS BAR

  • Fruit: fresh berries; dried blueberries, cranberries, cherries, raisins
  • Nuts, raw or toasted: almonds, walnuts
  • Seeds: chia, flax seeds, hemp seeds, sesame seeds
  • Spices: cinnamon, nutmeg, pumpkin pie spice
  • Sweeteners: agave, honey, maple syrup
  •  

    RECIPE: JOAN HOCHMAN’S APPLESAUCE

    This applesauce is delicious in its natural state, but if you like to experiment you can try adding spices or lemon zest. Test your preference by seasoning half the batch after you remove it from the heat.

    We easily devoured the two quarts of applesauce in a week; but if it’s too much for you, rather than reduce the recipe, stick it in the freezer. It freezes beautifully.

    Ingredients For 2 Quarts

  • 4 pounds McIntosh apples
  • 1/4 cup water
  • 3/4 cup sugar (add another 1/4 cup if the apples aren’t sweet enough)
  • Optional: 1/8 teaspoon cinnamon, nutmeg or lemon zest, or a combination
  •  
    Preparation

    1. QUARTER and seed the apples; don’t peel. Add to a pot of boiling water that covers the apples, top the pot with the lid, reduce the heat to simmer and cook slowly, until the apples are mushy, about 15 minutes.

    2. TASTE and adjust the sugar if needed. If the texture is too thick for you, add water, a tablespoon at a time, until the desired thickness is reached. After adjusting either, re-boil for a second or two to blend.

    3. LET cool. Process through a food mill. (If you remove the peel before cooking, you can pulse in a food processor). Serve at room temperature and refrigerate the extra.

     

    RECIPE: SLOW COOKER VANILLA APPLESAUCE

    Ingredients For 3-3/4 Cups

  • 3 pounds apples, peeled and cut in chunks
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • 1 pinch salt
  •  
    Preparation

    1. PLACE the peeled apple chunks in the slow cooker and sprinkle with sugar, lemon, vanilla and salt. Stir to mix. Cover the cooker and cook on low for 4 hours.

    2. UNCOVER the cooker and use a potato masher to coarsely mash the apples. For a really smooth sauce, you can purée in a food processor or blender, or use a food mill. Be careful when handling the hot apples and juice, cover the lid of the processor or blender with a folded towel and hold it closed as you turn on the machine.

    3. TRANSFER the applesauce to sterilized jars and let cool. Cover and refrigerate for up to two weeks.

     

    apple-macintosh-230

    McIntosh apples, Mom’s favorites for applesauce. Photo courtesy Baldor Food.

     

    APPLE STATISTICS

    The U.S. Apple Association tells us that the United States has approximately 7,500 apple producers who grow nearly 200 varieties of apples, on approximately 328,000 acres. Nearly 100 varieties are in commercial production; the remainder are heirloom varieties grown in backyards and small-scale farming, generally sold at farmers’ markets.

    The 2013 crop was estimated at 248.6 million bushels, with a wholesale value of the U.S. apple crop is more than $2.7 billion. Sixty-seven percent of the crop is grown for fresh consumption and 33% goes for processing (applesauce, pie filling, juice, fresh slices, etc.).

    Apples are grown commercially in 32 states. The top ten apple producing states are, in order of size of crop:

  • Washington
  • New York
  • Michigan
  • Pennsylvania
  • California
  • Virginia
  • North Carolina
  • Oregon
  • Ohio
  • Idaho
  •  
    The Top 10 apple varieties grown in the U.S. are, in order of crop size:

  • Red Delicious
  • Gala
  • Golden Delicious
  • Fuji
  • Granny Smith
  • McIntosh
  • Honeycrisp
  • Rome
  • Empire
  • Cripps Pink (Pink Lady)
  •   

    Comments

    TIP OF THE DAY: Citrus As A Cake Garnish Or Base

    With a limited offering of sweet fresh fruit during the winter, turn to seasonal citrus to dress your desserts.

    Angel cake, cheesecake, olive oil cake, pound cake, sponge cake: all are highly receptive to a garnish of citrus segments (or, depending on how you look at it, a citrus fruit salad).

    In addition to cheery color, if you use the citrus as a base you can place a smaller piece of cake atop a larger amount of fruit.

    Go for a blend of color—rosy blood oranges, pink cara cara oranges, conventional oranges, pink or red grapefruits (with perhaps some white grapefruit for contrast). You can also add some kumquats and something from the Mandarin group: clementines, satsumas, tangelos and tangerines.

    Cut some of the fruits into disks, and supreme others into segments. “Supreme” is the term that refers to removing the skin, pith, membranes and seeds of a citrus fruit and separating it into segments (wedges). Here’s a YouTube video showing you how to do it.

    One note: You may not want your cake sitting in the citrus juices. If so, be sure to drain the citrus well—but save those delicious juices and drink them or add them to a vinaigrette.

       

    olive-oil-cake-citrus-garnish-froghollowfarm-230r

    Create a colorful citrus garnish for plain cakes. Photo of olive oil cake courtesy Frog
    Hollow Farm.

     

    mandarin-peeled-noblejuice-230

    I am not an orange: I’m a mandarin! Photo courtesy Noble Juice.

     

    FOOD 101: THE MANDARIN IS NOT AN ORANGE

    A mandarin is erroneously called “mandarin orange”, but the two are separate species. Even Produce Pete calls clementines and mandarins “oranges,” so do what you can to spread the truth.

    There are three basic citrus types—citron, mandarin and pummelo—from which all modern citrus derives via hybrids or backcrosses.

    While they look like small oranges and are often called “mandarin oranges,” mandarins are a separate species that includes the clementine, mineola (red tangelo), murcott (also called honey tangerine), tangelo, temple and satsuma, among others.

  • Oranges are from the order Sapindales, family Rutaceae, genus Citrus and species C. × sinensis. They are believed to have originated in southern China and northeastern India. They were first cultivated in China around 2500 B.C.E.
  • Mandarins are from the order Sapindales, family Rutaceae and genus Citrus but differentiate at the species level: C. reticulata. Reticulata, Latin for reticulated, refers to the pattern of interlacing lines of the pith. Mandarins, which originated in Southeast Asia, are also identifiable by their loose skin.
  •  
    According to the horticulture experts at U.C. Davis, the mandarin reached the Mediterranean basin in the early 1800s, and arrived in Florida about 1825.You can read more here.

      

    Comments

    TIP OF THE DAY: Meyer Lemons

    During the cold winter months with most fruits out of season, citrus become a go-to fruit. Calamondins, clementines, grapefruits, kumquats, lemons, limes, mandarins, oranges, pomelos, satsumas, sweet limettas, tangelo, tangerine, ugli fruit and even more exotic varieties: All are waiting for you to enjoy.

    Cut them into salads, mix them into sauces, turn them into desserts and enjoy [most of them] as hand fruit.

    While your local stores and farmers markets may not carry calamondins or sweet limettas, they should be able to scare up some Meyer lemons. Deep canary yellow, these citrus treats are sweeter and less acidic than other lemons.

    A cross between a true lemon and either a sweet orange or a mandarin, Citrus × meyeri was first brought to the U.S. from China in 1908 by Frank Nicholas Meyer, an employee of the United States Department of Agriculture who, as an “agricultural explorer,” discovered it there.

    Of course, it was no discovery to the Chinese, who had long been growing the lemon in pots as an ornamental tree. Ornamental trees were planted in California yards, and the Meyer became popular in the U.S. when “rediscovered” by Alice Waters at Chez Panisse in the 1990s. Other chefs and personalities like Martha Stewart began featuring them in recipes; groves were planted and the fruits showed up in markets.

       

    meyer-lemon-beauty-goodeggs-230

    Meyer lemons are much sweeter and more flavorful than the Bearss and Lisbon varieties commonly found in American grocery stores. Photo courtesy GoodEggs.com.

     
    Much smaller than the supermarket Lisbon lemon, with sweeter juice, less acid, brighter flavor, a thinner peel and more floral scent and flavor than other lemon varieties (more juice than Lisbon lemons, too!), Meyers are a hit among those who have brought them home. So today’s tip is: Bag a batch and decide how to use them.

    The rind and juice can be substituted wherever regular lemons are called for, in sweet and savory foods and beverages.

    Check out the different types of lemons in our Lemon Glossary.
     
    30+ WAYS TO USE MEYER LEMON

    If you find yourself addicted to Meyer lemons, here’s another tip: Squeeze the juice, freeze it in an ice cube tray and then store the cubes in double plastic freezer bags.

    Defrost a cube whenever you need a hit of Meyer lemon.

    MEYER LEMON IN BEVERAGES

  • Beer (squeeze a wedge into a lager, wheat beer or other lighter style)
  • Cocktails
  • Espresso (use the peel)
  • Hot or iced tea
  • Lemonade (recipe)
  • Meyer limoncello (recipe)
  • Regular or sparkling water
  • Simple syrup (recipe)
  •  

    meyer-lemon-trees-slt-230

    Meyer lemons were originally houseplants in China. You can still buy them as houseplants. These are from Sur La Table.

     

    MEYER LEMON IN SAVORY DISHES

  • Aïoli (recipe)
  • Any recipe that calls for lemon
  • Avgolemono soup or sauce (recipe)
  • Beurre citron (lemon beurre blanc), a delicious sauce for salmon or Arctic char (recipe below)
  • Freshly squeezed atop the dish
  • Hollandaise sauce (recipe)
  • Vinaigrette: replace half or all the vinegar and add some of the zest
  • Wedge garnish
  •  
    MEYER LEMON IN DESSERTS

  • Baked or frozen soufflé
  • Ice cream, sorbet, granita
  • Lemon chiffon cake
  • Lemon bundt, pound cake or cupcakes
  • Lemon custard (also delicious as layer cake filling)
  • Lemon meringue pie
  •  
    USES FOR GRATED MEYER LEMON ZEST

  • General garnish
  • Gremolata (minced parsley, garlic and lemon zest used as a condiment with meats—recipe)
  • Lemon shortbread (recipe)
  • Meringue cookies (recipe)
  • Whipped cream
  •  
    MORE USES FOR MEYER LEMON

  • Candied lemon peel
  • Fruit curd
  • Lemon centerpiece—enjoy the aroma for a few days before you use them
  • Preserved lemons
  •  
    RECIPE: LEMON BEURRE BLANC

    This recipe is adapted from Alton Brown, who offers this trick: You can make the sauce in advance and store it in a thermos, where it will stay hot until until ready to serve.

    Ingredients

  • 2 shallots, finely chopped
  • 8 ounces white wine
  • 2 ounces lemon juice
  • 1 tablespoon heavy cream
  • 12 tablespoons cold unsalted butter, cubed
  • Salt and white pepper, to taste
  •  
    Preparation

    1. COMBINE the shallots, white wine and lemon juice in a non-reactive saucepan over high heat. Reduce to 2 tablespoons.

    2. ADD the cream; when the liquid bubbles, reduce the heat to low. Add half the butter, one cube at a time, whisking continuously. Remove from the heat and then add the remaining cubes, continuing to whisk until the mixture is fully emulsified and has reached a rich sauce consistency.

    3. SEASON with salt and white pepper to taste.

      

    Comments

    TIP OF THE DAY: Key Limes Are In Season

    persian-key-napkins-230

    Darker green Persian/Tahitian limes and the
    smaller, yellower Key limes. Photo by Evan
    Dempsey | THE NIBBLE.

     

    We love the filling of Key lime pie. Not especially a crust fan, we often make the filling alone, to serve crustless in pots de crème or ramekins.

    If you’ve had Key lime pie made with fresh-squeezed, as opposed to bottled, juice, you know what an exquisite difference that is. But for many years, Key limes weren’t available nationwide, and then, they were limited to their season of June through August.

    So great is America’s love of Key lime pie that the fruits are now available year-round. That means no more bottled juice!

    Key limes (Citrus aurantifolia Swingle), also known as Mexican limes and West Indies limes, are grown in the Florida Keys, Mexico and the West Indies. They are much smaller than standard supermarket limes, known as Persian or Tahitian limes (Citrus x latifolia). You can see the relative sizes in the photo. (See all the different types of limes in our Lime Glossary.

    About the size of a ping pong ball, the Key lime is rounder and more fragrant than the Persian/Tahitian lime, with a much thinner rind. It has more seeds, and we’ll keep it that way: Breeding out features like seeds tends to breed out flavor as well.

    But the real reason people love Key lime is that it’s less acidic than the Persian/Tahitian: pleasantly tart rather than puckery sour. It makes a big difference in a dessert. You can make Key lime pie with regular lime juice, but it will have more tang.

     

    When purchasing Key limes, don’t worry if the skin is more yellow than green, or vice versa. Choose limes that are heavy for their size, which indicates more juice. The limes can be kept at room temperature for several days, or will keep for a week or more in the fridge (keep them in a plastic storage bag or wrap them in plastic wrap).

    As a general tip, before you juice limes or any citrus, bring them to room temperature; then roll them on the counter under firm pressure from your hand. This will release more juice from the sacs.
     
    THE HISTORY OF KEY LIMES

    The Key lime, a.k.a. Mexican lime and West Indies lime, originated in neither the Florida Keys nor Mexico nor the West Indies, but in the Indo-Malayan region of southern Asia. It was unknown in Europe before the Crusades and is presumed to have been brought to North Africa and the Near East by Arabs.

    It was brought by European Crusaders from Palestine to the Mediterranean countries. In the mid-13th century, the lime was cultivated and well-known in Italy and probably also in France. It was taken to the Americas by Spanish and Portuguese explorers in the early part of the 16th century, where it became naturalized in southern Florida, notably in the Florida Key. It was grown in southern Florida at least since the early half of the 1800s, often as an ornamental yard tree.

    By 1883 Key limes were being grown commercially on a small scale. When pineapple cultivation was abandoned in the Florida Keys because of soil depletion and the 1906 hurricane, farmers began to plant Key limes as a substitute crop. Because transporting delicate fruit was iffy in those days, Key limes were pickled in salt water and shipped north, where they became a popular children’s snack. (Remember Amy March in Little Women pining for pickled limes?)

     

    HOW TO USE KEY LIMES

    Use them wherever you might use regular lime juice: in cocktails like Gin & Tonics and Margaritas, in salad dressings (including fruit salad, where just a squeeze will suffice), on chicken and fish/seafood, in marinades, sauces and soups.

    But the flavors soar in desserts. Try these Key Lime Bars (recipe adapted from Martha Stewart).

     
    RECIPE: KEY LIME BARS

    Ingredients

  • 1 cup plus 2-1/2 tablespoons finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 5 tablespoons unsalted butter, melted
  • 3 large egg yolks
  • 1-1/2 teaspoons finely grated lime zest
  • 2/3 cup fresh Key lime juice (about 23 limes)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup heavy cream
  • Garnish: 2 Key limes, thinly sliced into half-moons
  •  

    Key-Lime-Pie-Bars-mybakingaddiction-230

    Replace the ubiquitous lemon bars with Key lime bars. This recipe from My Baking Addition incorporates coconut into the crust. Photo courtesy My Baking Addition.
    .

     

    Preparation

    1. MAKE the crust: Preheat the oven to 350°F. MIX the graham cracker crumbs, sugar and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. Do not turn off the oven.

    2. MAKE the filling: Put the egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce the speed to medium. Add the condensed milk in a slow, steady stream, mixing constantly. Raise the speed to high and mix until thick, about 3 minutes. Reduce the speed to low. Add lime juice and mix until just combined.

    3. SPREAD the filling evenly over the crust with a spatula. Bake until the filling is just set, about 10 minutes, rotating the baking dish halfway through. Remove from the oven and cool completely on a wire rack. Refrigerate at least 4 hours or overnight. Cut into 2-inch-square bars. Ungarnished bars can be refrigerated in an airtight container up to 3 days.

    4. MAKE the optional whipped cream prior to serving. Place the cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish the bars with whipped cream and serve.
    Cook’s Note

     
    MORE KEY LIME RECIPES

  • Key Lime Pie Recipe
  • Key Lime Pot de Creme Recipe
  •   

    Comments

    PRODUCT: WTRMLN WTR

    Back in 2006, we reviewed a wonderful product called Sundia Watermelon Juice. It was celestial, tasting like fresh-squeezed watermelon.

    Alas, the company discontinued the product, and it took until 2014 for another commercial brand to come our way.

    World Waters debuted its WTRMLN WTR (someone’s idea—not ours—of a clever way to spell “Watermelon Water”). The product was named “Best Juice” at the recent BevNET Best of 2014 Awards.

    WTRMLN WTR is an all natural cold-pressed watermelon water that is more than refreshing: It’s packed with electrolytes (the same amount as coconut water and six times the electrolytes of sports drinks) and L-citrulline, a powerful amino acid that aids in workout performance and muscle recovery. Vitamin C and lycopene contribute antioxidant and anti-inflammatory health benefits.

    There’s no added sugar. The product is certified kosher by OU.

    WTRMLN WTR is a pleasant departure from the never-ending stream of coconut waters we are pitched.

    The line debuted New York, New Jersey, Connecticut and Los Angeles, expanding to San Francisco and other areas this year.

     

    wtrmln-wtr-bottle-glass-arizona-230

    Drink your watermelon. Photo courtesy World Waters.

     
    A 12-ounce bottle is $4.99 at Whole Foods Markets and other fine retailers. You can buy it online at WtrmlnWtr.com, 12 bottles for $72.

    So is it as heavenly as Sundia’s version? Not to us: It tastes more “green,” which may or may not be due to the varying sweetness levels of watermelon, or the fact that watermelon rind is pressed along with the flesh.

    But it’s still grab-and-go watermelon juice. If your only other option is to juice your own, WTRMLN WTR is a great choice.

    Discover more at WTRMLNWTR.com.

      

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    PRODUCT: Plum Vida Fruit & Veggie Pouches

    plum-vida-pouches-230

    A delicious and better-for-you snack alternative for adults. Photo courtesy Plum Organics.

     

    Squeeze tubes of fruits and veggies are not just for kids. While they started out targeted to the junior set, moms and other adults started to enjoy the benefits of the easily portable, wholesome fruit and vegetable snacks.

    So Plum Organics, which had been making products for kids, developed the Plum Vida line for grown-ups. The flavors are more complex and sophisticated, and the portions are larger. The five-ounce pouches can be kept in pockets, purses, lockers, glove compartments, desk drawers—pretty much anywhere.

    Each pouch delivers a light, flavorful, refreshing and healthful snack, made entirely from organic fruits and vegetables with a hint of herbs and spices.

    You can sip it from the pouch or mix it with hot tea or club soda. You can even use it as a sweet salad dressing (we added a splash of good vinegar). We eat it at room temperature, but on a hot summer day, you can chill it in the fridge.

     
    Plum Vida pouches are available in three delicious flavors:

  • Pear, Kale, Spinach & Celery, a base of leafy greens softened by the natural sweetness of juicy pear.
  • Cherry, Berry, Beet & Ginger, a mix of natural sweetness and tartness with a subtle ginger zing.
  • Pineapple, Carrot & Mint, a burst of tropical flavor with a refreshing minty kick.
  •  
    Each pouch delivers:

  • 1/2 cup fruits and veggies in every pouch
  • 3g fiber
  • A snack for 70-90 calories
  •  
    The line is certified kosher by OU, certified USDA Organic and Non GMO verified. It is currently sold exclusively at target stores (in the beverage aisle), for $1.99 a pouch.

    And there’s a $1.00 coupon on the Plum Vida website to make your first pouch even sweeter.

     
      

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    RECIPE: Grapefruit Salad With Honey

    Remember the half grapefruit, a first course at breakfast, lunch or dinner? Rich in vitamin C, it became a staple at breakfast, lunch and dinner tables when train transport began to bring the fruits up from Florida in the the early 1900s.

    Today, the half grapefruit and grapefruit salad have largely fallen out of fashion. Yet grapefruits are winter sunshine, and the tradition should be revived posthaste. This recipe is from Bee Raw Honey, which used its maple honey. The fruity flavors of the honey balance the sweet acidity of the grapefruit.

    Our favorite grapefruits are in the pink and red families, but taste a variety to find what appeals to you.

    RECIPE: GRAPEFRUIT SALAD WITH HONEY

    Ingredients For 4 Servings

  • 2 grapefruits, peeled and sliced into rounds about 1/4 inch thick
  • 1 /3 cup hazelnuts, roasted and coarsely chopped
  • 1 /2 cup microgreens
  • 4 heaping teaspoons honey
  • Fleur de Sel or Maldon sea salt
  •  
    Preparation

    1. ARRANGE grapefruit slices on four salad plates.

    2. DRIZZLE each plate one teaspoon of maple honey.
     

       

    maple-honey-grapefruit-salad-beeraw-230

    The best fruit in winter: citrus! Photo courtesy BeeRaw.com.

    3. SPRINKLE each plate with hazelnuts, micro greens and a touch of salt. Serve immediately.

     

    amaranth-trio-2-230

    A trio of microgreens: red amaranth, mizuna
    and beet greens. Photo by Claire Freierman |
    THE NIBBLE.

     

    WHAT ARE MICROGREENS

    What are microgreens? They are tiny, tiny vegetables, no more than 8 to 14 days old, that have just developed their cotyledon (first) leaves. They are far tinier than “baby greens.”

    Think of the first, threadlike shoot that rises when you plant a seed, and the first tiny leaves, barely a quarter-inch in diameter. You may have seen a few scattered on your plate or garnishing your food at fine restaurants.

    Microgreens are very tender and oh, what flavor! Both intense and delicate, visually captivating and sublime to eat, they are a gourmet experience. Yet, they are highly nutritious with scarcely a calorie.

    For people who already like greens, microgreens are the zenith. For people who do not care for salad or raw vegetables: If you don’t like these precious greens, we’ll rest our case. Use them in salads, main dishes, soups and as general garnishes.

    Here’s more about microgreens.

     

      

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