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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.

PASSOVER: Danny Macaroons

Passover is around the corner, and macaroons are on the menu. The soft, coconut cookies are a delight year-round, but especially appreciated by Passover observers. Made of shredded coconut, sweetened condensed milk, and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets. (They’re gluten-free, too.)

Dan Cohen of Danny’s Macaroons and author of The Macaroon Bible, is one of the country’s—and probably the world’s—great macaroon makers. Beyond his grandmother’s plain and chocolate dipped, he’s brought macaroons into the new flavor age.

The cookies are made with kosher ingredients, but are not kosher for Passover. Still, those who observe the spirit of the law if not the letter of it, will enjoy every bite.

DANNY MACAROON FLAVORS

Just take a look at these choices:

 

the-macaroon-bible-230

Get the book and bake your own! Photo courtesy Houghton Mifflin Harcourt.

  • Amarena Cherry, topped with an semi-candied cherry
  • Baileys McRoons
  • Bourbon
  • Black Chocolate Stout
  • Chocolate Almond
  • Chocolate Banana Nut
  • Chocolate Caramel
  • Chocolate Dipped
  • Chocolate Malted
  • Guava
  • Jamstand Surprise with spicy raspberry jalapeño jam
  • Maple Pecan Pie
  • Peanut Butter & Jelly
  • Plain Coconut
  • Red Velvet
  • Rice Pudding
  • Spiced Pumpkin
  • Stoopid, coconut macaroons are filled with potato chips, pretzels and pieces of Butterfinger, then drizzled with dark chocolate (how this relates to stupid, we can’t say)
  •  
    Get yours at DannyMacaroons.com.

     

    box-danny-macaroons-southportgrocery-230

    How many flavors do we want? All of them!
    Photo courtesy Southport Grocery.

     

    THE HISTORY OF MACAROONS

    “Macaroon” means different things to different people. To some, it’s a big ball of coconut, to others, a delicate, airy meringue. Both are delicious and neither is made with flour, making them options for gluten-free observers and for the Jewish holiday of Passover.

    The first macaroons were almond meringue cookies similar to today’s Amaretti di Saronno, with a crisp crust and a soft interior. They were made from egg whites and almond paste.

    Macaroons traveled to France in 1533 with the pastry chefs of Catherine de Medici, wife of King Henri II. Two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, seeking asylum in the town of Nancy during the French Revolution (1789-1799), paid for their housing by baking and selling the macaroon cookies, and thus became known as the “Macaroon Sisters” (the French word is macaron, pronounced mah-kah-RONE).

    Italian Jews adopted the cookie because it has no flour or leavening, the agent that raises and lightens a baked good, such as baking powder and baking soda (instead, macaroons are leavened by egg whites).

     

    The recipe was introduced to other European Jews and became popular for Passover as well as a year-round sweet.Over time, coconut was added to the ground almonds in Jewish macaroons, and, in certain recipes, completely replaced them.

    Coconut macaroons are more prevalent in the U.S. and the U.K.—and they’re a lot easier to make and transport than the fragile almond meringues that became the norm in France.

    Here’s more macaroon history.

      

    Comments

    EASTER: Bunny Bread & Other Sourdough Gifts

    Boudin Bakery in San Francisco loves to make bread critters. The bakery cafe, which features salads, sandwiches, soups and sourdough, Original Sourdough French Bread, has designed special gifts for Easter that can be shipped fresh anywhere in the country.

  • Sourdough Baby Bunny Rolls: Celebrate springtime with these 4oz 1-dozen adorable Sourdough Baby Bunny Rolls. $19.95; order online.
  • Easter Sourdough Bunny Gift Basket: Have friends and family who might prefer an alternative to chocolate? This basket includes a one pound sourdough Mama Bunny Bread, a half dozen Baby Bunny Rolls and an 8 ounce bag of Marich’s delightful Easter select candy mix (because you have to have a wee bit). $24.95; order online.
  • Seasonal Bread Club: 12 months of the seasonal loaves in the photo below. Each month two tangy one-pound specialty loaves arrive, including Crab Breads (January), Heart Breads (February), Shamrock Breads (March), Bunny Breads (April), Grape Clusters (May), Turtles (June), Cable Cars (July), Bears (August), Grape Clusters (September), Pumpkin Breads (October), Turkey Breads (November), Christmas Tree Breads (December). $21.95/month; order online.
  •  

    bunny-bread-basket-boudinbakery-230

    Send bunny bread for Easter. Photo courtesy Boudin Bakery | San Francisco.

     

    Boudin Bakery was established in 1849 and is the oldest continuous operating business in San Francisco. Boudin’s original “mother dough” has been replenished with flour and water every day for more than 165 years, and the original recipe is still used. The sourdough is leavened only with wild yeast “caught” from San Francisco’s fog-cooled air.

     

    bread-gift-club-boudinbakery-230

    Great gift: 12 months of fun sourdough
    loaves. Photo courtesy Boudin Bakery.

     

    ABOUT SOURDOUGH BREAD

    Sourdough is a method of baking using lactic-acid-producing bacteria (lactobacillus) that produce a characteristic sour taste and aroma. The sour taste comes from from the lactobacillus, which lives in symbiosis with the yeast, feeding on the byproducts of the yeast fermentation.

    Until science uncovered the leavening process in the 19th century, all yeast-leavened breads were sourdough. Sourdough starter from a prior batch is used to create the new batch.

    Sourdough starters are different from other starters; while regular starters can live for several years, sourdough starters can live for generations.

     

      

    Comments

    FOOD FUN: Bunny Rolls

    Artisan Bread In Five Minutes A Day, a blog by Jeff Hertzberg and Zoe Francois, inspires people to make homemade bread, like these adorable brioche bunny rolls.

    It’s a standard roll shape; some dough has been pushed up to make ears, up and holes have been poked for eyes.

    Ah, such delicious creativity! We wish they had a bakery…but even if they did, it would be far from us, in Minneapolis.

    Instead, we can buy Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Buy a copy for yourself, for Mother’s Day or Father’s Day gifts, or to inspire someone who enjoys cooking to discover the joys of baking bread.

    Jeff Hertzberg, an M.D., grew up eating great bread and pizza in New York City and parlayed his enthusiasm for them into a second career as an author.

    Zoë François trained as a pastry chef at the Culinary Institute of America and is a teacher, recipe developer for The Cooking Channel, Fine Cooking Magazine and other outlets, plus her wonderful blog, ZoeBakes.com.

     

    The perfect bread for Easter dinner. Photo courtesy ArtisanBreadInFive.com.

     

    The Mineappolis-based authors met in their children’s music class in 2003 and have written two other bestselling cookbooks together.

      

    Comments

    TIP OF THE DAY: Make A Liqueur For Mom Or Dad

    clementine-vodka-kaminsky-230

    Home-infused clementine vodka. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    Our colleague Hannah Kaminsky of Bittersweet Blog has already made her Mother’s Day gift: which she calls climoncello (a rift on the lemon liqueur, limoncello).

    You’ve got more than enough time to make your own liqueur for Mother’s Day or Father’s Day, in any flavor you choose. It simply requires a base spirit—vodka—plus fruit and sugar.

    You don’t even have to buy fruit: You can use citrus peels leftover from other recipes, which is what started Hannah on this journey. You can save them up in a freezer bag, and make a mixed citrus if you don’t have enough of any one variety. You’ll also need a large infusing jar and a funnel.

    Then, just cook it up and let the fruit or peel infuse for a month or longer. Hannah went on vacation, forgot about the steeping peels and ended up with a three-month infusion.

    Here’s her easy recipe:

    RECIPE: CLIMONCELLO, CLEMENTINE LIQUEUR

    Ingredients

  • 14-15 clementine peels
  • 3-1/2 cups water
  • 2-1/2 cups granulated sugar
  • 1 (750-ml) bottle vodka*
  •  

    *Don’t buy the cheapest firewater like Everclear, but don’t buy premium brands, either. Hannah used Popov; we used Russian Standard and Absolut (and couldn’t tell the difference in the finished product).

     

    Preparation

    1. PLACE the peels, water and sugar in a medium saucepan over medium heat. Bring to a boil and cook just until the sugar has fully dissolved. Turn off the heat, cover with a lid and let cool to room temperature.

    2. TAKE a pestle or other blunt instrument and muddle/mash the rinds, bruising them to release more of the essential oils.

    3. ADD the vodka, give it a good stir and transfer the whole mixture, peels and all, into a large glass jar (be sure to save the vodka bottle for packaging the finished product, if you don’t want to buy a decorative bottle). Seal the lid tightly and stash it in a cool, dark place for 1-3 months. You’re likely to get even greater depth of flavor if you let it steep for an extra month or so. When the liqueur is ready, the liquid should be a golden orange color and smell of sweet oranges.

    4. STRAIN out and discard the peels, and transfer the liquor to an attractive glass bottle. Store in a cool, dark place for however long you can make it last. It should keep indefinitely, but you’ll no doubt want to enjoy it before too long.

     

    mint-liqueur-goodcocktails.com-230

    Homemade mint liqueur. Photo courtesy Good Cocktails.

     

    MINT LIQUEUR

    If you’d rather have mint or other herb liqueur than a fruit flavor, here’s a recipe from GoodCocktails.com. You can make basil, rosemary or anything you’d like.

      

    Comments

    TIP OF THE DAY: Create A Signature Breakfast Sandwich

    breakfast-sandwich-goat-cheese-melissas-230

    Go beyond the Egg McMuffin and create your
    fantasy breakfast sandwich like this one
    (recipe below). Photo courtesy Melissa’s.

     

    Ask an American to name a breakfast sandwich and you might hear “bagel and lox”; but “Egg McMuffin” is more likely to be the answer. It was invented by a McDonald’s franchisee, Herb Peterson, in the late 1960s and introduced nationwide in 1972.

    Popular as it is, the Egg McMuffin has not exactly spawned a major food trend in breakfast sandwiches.

    So today’s tip is: Create a signature breakfast sandwich and get your friends to do the same. Then, you can get together for breakfast sandwich brunches. We can’t wait!

    Peruse this list to put together your dream ingredients.

    BREAKFAST SANDWICH INGREDIENTS

  • Bread: bagel, baguette, biscuits, brioche, challah, focaccia, toast of choice (rye, sourdough, whole wheat, etc.), roll of choice (note that we’ve deliberately excluded donuts and pancakes)
  • Eggs: fried, poached, scrambled, soft boiled, sliced hard boiled
  • Cheese: blue, Cheddar, goat, Gruyère, mozzarella, pepperjack or other favorite
  • Meat: bacon types (including Canadian bacon and pancetta), chicken breast, chorizo or other sausage, ham, pork
  • Veggies: avocado, bell peppers (sautéed, grilled, diced fresh), fresh herbs, greens (sautéed arugula, broccoli rabe, kale, etc.), hash browns, jalapeños, onion (red or sweet), roasted poblanos, sprouts, tomato (fresh, sundried)
  • Condiments: aïoli, caramelized onions, chutney, extra virgin olive oil, gravy, honey, horseradish sauce, ketchup, mayonnaise, mustard-yogurt spread, pesto, salsa, sautéed peaches or other fruit, tomato sauce, vinaigrette
  •  
    You don’t need to include eggs or meat, as this recipe demonstrates:
     
    RECIPE: OPEN-FACED BREAKFAST SANDWICHES

    This sandwich (photo above) will wake you up sweetly, with chile-infused honey.

    If you don’t want the heat of the chiles, substitute a bit of fresh-ground black pepper for the ground cayenne, and don’t use the final chile garnish.

    Prep time is 20 minutes, plus 4 hours to infuse the honey.

    Ingredients For 4 Servings

  • 8 ounces honey
  • 2 fresh cayenne chiles, stems and seeds removed, finely diced, divided
    (about 2 tablespoons)
  • 4 thick slices whole-wheat French bread
  • 2 tablesppoons unsalted butter, divided
  • 1/2 cup creamy goat cheese (4 ounces)
  • 4 large eggs
  • Salt
  • Ground cayenne pepper or black pepper
  •  

    Preparation

    1. COMBINE honey and half of the cayenne chile in a glas container. Seal tightly and let sit 4 hours or overnight. Wrap and reserve remaining chiles in the fridge.

    2. TOAST bread; spread each slice with 1 teaspoon butter and 2 tablespoons goat cheese.

    3. HEAT the remaining 2 teaspoons butter in a large skillet over medium heat. Crack eggs into skillet; cook until yolks are set, about 1 to 2 minutes per side. Sprinkle with salt and cayenne pepper to taste.

    4. DRIZZLE each slice of toast with 2 tablespoons cayenne honey. Top with a fried egg; drizzle evenly with the remaining honey and garnish with the remaining fresh cayenne chiles.

     

    toad-in-the-hole-melissas-230

    Toad In The Hole is a British favorite. The recipe is below. Photo courtesy Melissa’s.

     

    A related recipe is Toad In The Hole (photo above), a British specialty that pan-fried day-old bead with an egg in the middle. The recipe’s colorful name no doubt appealed to children.

    With the added crushed chiles, this toad sure is hoppin’! If you don’t like the heat, leave off the chiles.

    RECIPE: HOPPIN’ TOAD IN THE HOLE

    Ingredients For 6 Servings

  • 6 one-inch-thick slices sourdough bread, toasted
  • 4 tablespoons (1/4 cup) unsalted butter
  • 2 dried de arbol chiles, stems and seeds removed, finely crushed
  • 6 large eggs
  • 1/2 cup (2 ounces) shredded pepperjack cheese
  •  
    Preparation

    1. CUT a 1-1/2-inch hole in the center of each slice of bread, using a small round cookie cutter or a juice glass.

    2. MELT 2 tablespoons butter over low heat in a large skillet. Add half of the crushed chile and cook until fragrant, stirring often, about 1 to 2 minutes.

    3. INCREASE heat to medium; arrange 3 bread slices in the skillet. Crack 1 egg into the hole of each slice, taking care not to break the yolks. Cook until eggs are just firm but the yolk is slightly runny, about 5 to 8 minutes.

    4. SPRINKLE evenly with cheese during the last 2 minutes of cooking. Remove from skillet and keep warm. Repeat procedure for the next three slices of bread.

    5. SPRINKLE with salt, pepper an paprika to taste. Serve.

      

    Comments

    HOLIDAY: National Egg Salad Week

    egg-ham-salad-davidvenableQVC-230

    Deviled ham-and-egg salad. Photo courtesy QVC.

      It’s National Egg Salad Week. Here’s a different way to enjoy “ham and eggs”—as deviled egg and ham salad.

    QVC’s chef David Venable sent this deviled egg and ham salad recipe as a way to use leftover Easter ham, but there’s no time like the present.

    You may like it so much that you’ll eagerly await Easter ham leftovers. According to David, it tastes so good that “no one will complain about day two, or even three, of leftovers!”

    RECIPE: DEVILED EGG & HAM SALAD

    Ingredients

  • 8 large hard-boiled eggs, chopped
  • 2 stalks celery, chopped
  • 8 ounces cooked ham, finely chopped
  • 1/3 cup mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons sweet pickle relish
  • 1/2 teaspoon paprika
  • 1 teaspoon apple cider vinegar
  • Preparation

    1. PLACE the eggs, celery, and ham in a large mixing bowl; set aside.

    2. MIX the mayonnaise, mustard, salt, pepper, pickle relish, paprika, and vinegar in a separate medium-sized bowl until fully combined.

    3. POUR the mayonnaise mixture over the eggs, celery, and ham and toss gently.
     
    MORE EGG SALAD RECIPES

    Here’s a wealth of egg salad recipes, including an ingredients template to make your own signature egg salad.

      

    Comments

    TOP PICK OF THE WEEK: Chocolate Covered Figs (Higos)

    Higos (EE-gose) is the Spanish word for figs. Take just one bite of chocolate covered figs, and you’ll never forget the word. These bonbons are not broadly enjoyed in the U.S., but they should be.

    We can’t remember who sent us the box of ChocoHigos, but thank you so very much. We’d had bites of them at trade shows, but a whole box to ourselves was indeed a luxurious experience.

    ChocoHigos are figs enrobed with chocolate. This artisan confection is handmade in Aragón, Spain by brothers Fernando, Manuel and Pepe Caro, the third generation to prepare the family recipe.

    The sweet, plump Pajarero figs, from Extremadura in western Spain, are a thin-skinned, delicate variety that are smaller and sweeter than the varieties most common in the U.S., such as Black Mission, Brown Turkey, Calimyrna (Turkish) and Kadota.

    The figs are harvested, dried and then hand-dipped in the 68% dark chocolate also made by the Caros. The family recipe uses 100% Forastero cacao grown on the Costa de Marfil of the Côte d’Ivoire. The flavor is a perfect counterpoint to the figs: earthy with notes of cinnamon and clove.

     

    whole-box-230

    ChocoHigos: delightful fig bonbons. Photo by
    Elvira Kalviste | THE NIBBLE.

     

    The taste: sublime. Enjoy them after dinner with coffee, brandy or liqueur. Give them to foodie friends. A box of 10 figs, 4.94 ounces, is $9.89 on Amazon.com.

    Another fig confection from Spain is Rabitos. The recipe is a bit different: The figs are soaked in brandy, stuffed with a brandied chocolate ganache, and then enrobed in dark chocolate. We personally prefer ChocoHigos.

     

    pajarerero-figs-forevercheese-230

    Dried Pajarero figs. Photo courtesy Forever
    Cheese.

     

    HOW TO ENJOY CHOCO-HIGOS

  • With cheese, especially blue cheese and triple-crèmes.
  • With a cup of coffee or tea, as a snack or a mini-dessert.
  • With a glass of Port or late harvest Zinfandel.
  • As an anytime chocolate fix.
  •  

    A BRIEF HISTORY OF FIGS

    The fig was one of the first plants domesticated by man, roughly around 9000 B.C.E., in the Tigris-Euphrates Valley of Mespopotamia*. Easy to grow, nutritious and delicious, it quickly spread to other areas bordering the Mediterranean. Over time, new varieties were bred and cultivated.

     
    Figs came to America in the 1500s; by the 1700s, they were a major food crop planted by Spanish missionaries in settlements along the West Coast of Mexico and California. Figs came to America in the 1500s; by the 1700s, they were a major food crop planted by Spanish missionaries in settlements along the West Coast of Mexico and California.

    By the late 1800s, the commercial fig industry was well established in California’s Central Valley; along with Greece, Italy, Spain and Turkey it is one of the largest fig-producing regions in the world.

     
    *The modern area includes Iraq, Kuwait, the northeastern section of Syria, and portions of southeastern Turkey and southwestern Iran.

      

    Comments

    TIP OF THE DAY: Crabtini, A Simple & Elegant First Course

    A delicious crabtini. Photo courtesy Ruth’s
    Chris Steakhouse.

     

    When you’re cooking a fancy dinner, there are tricks to shave time and effort. We typically do this by making first courses and desserts that are simple yet impressive.

    One of our go-to first courses is a slice of store-bought pâté with a lightly-dressed mesclun salad, cornichons, pickled onions and some halved grape tomatoes for color. Another is a crabtini.

    A crabtini is a crab cocktail served in a Martini glass. Thanks so much to Lynne Olver of FoodTimeline.org, whose research indicates that the originator of the concept appears to be Ruth’s Chris Steakhouse, circa 2005.

    The crabtini has inspired chefs to create even more elaborate preparations like this molded crab cocktail. But, seeking the quick and easy, we emulated Ruth’s Chris to make our own crabtini:

    RECIPE: CRABTINI

    Ingredients For 6-8 Servings

  • 1 pound lump or white crabmeat (types of crabmeat)
  • 1/2 cup capers, drained
  • 1/4 cup red onion, minced
  • 2 tablespoons parsley, chopped
  • Optional: 1/2 teaspoon Creole seasoning
  • Salt and pepper to taste
  • Herb vinaigrette (recipe below)
  • Romaine
  • Garnish: salmon caviar, red tobiko or tiny dice of
    red bell pepper; lemon or lime wedges
  • Preparation

    1. GENTLY toss the crab with capers, onion, parsley, Creole seasoning, salt and pepper and vinaigrette. Taste and adjust seasonings as desired.

    2. PLACE romaine leaves upright in a Martini glass. Place a mound of the crab salad in the glass.

    3. GARNISH with caviar and serve with lemon or lime wedges.
     
    RECIPE: HERB VINAIGRETTE

    Ingredients

  • 1/4 cup mixed leafy fresh herbs: basil, mint, parsley, tarragon
  • 1 clove garlic
  • 1/4 cup lemon or lime juice
  • 1/4 cup balsamic vinegar
  • 1-1/4 cups extra virgin olive oil
  • Salt and pepper to taste
  • A few shakes Worcestershire sauce
  •  
    Combine all ingredients in a food processor and blend. Taste and adjust seasonings as necessary.
     
    WINE PAIRING

    Enjoy your crabtini with a festive glass of sparking wine—another quick and easy way to add glamor to a simple course—or a clean, crisp dry white wine.

      

    Comments

    PASSOVER: Flourless Persian Pistachio Cake

    This recipe comes via Chef Jennifer Abadi and Zabar’s. The aromatic, citrus notes of cardamom add flair to a simple cake.

    Preparation time is one hour; the cake yields eight to ten servings.

    RECIPE: FLOURLESS PERSIAN PISTACHIO CAKE
    WITH CARDAMOM SYRUP

    Ingredients

    Dry Ingredients

  • 2 cups shelled, unsalted pistachios
  • 1 cup matzoh meal
  • ¾ cup sugar
  • 1/8 teaspoon salt
  • Pinch ground cardamom
  •  
    Wet Ingredients

  • 3 extra large eggs (or 4 large eggs), lightly beaten
  • ½ cup vegetable or canola oil
  • ½ cup water
  •  

    flourlesss-persian-pistachio-cake-jenniferAbadi-zabars-230

    Ground nuts replace flour in cakes for Passover. Photo courtesy Zabar’s.

     
    For Decoration

  • 3 tablespoons shelled, unsalted pistachios, as decoration
  •  

    cardamom-pods-farmgirlgourmet-230

    Cardamom pods. Photo courtesy Heather
    Scholten | Farmgirl Gourmet.

      For Cardamom-Sugar Syrup

  • 1 cup sugar
  • Pinch salt
  • Few pinches black pepper
  • ½ cup cold water
  • 1/8 teaspoon ground cardamom
  • 4 crushed cardamom pods
  •  
    Preparation

    1. PREHEAT oven to 350°F.

    2. POUR pistachios into a food processor and pulse until they become a fine meal-like consistency, about 1 to 2 minutes. Add the matzoh meal and pulse together an additional minute.

    3. POUR ground pistachio mixture into a medium size bowl and combine with remaining dry ingredients.

    4. ADD the wet ingredients to the dry ingredients and mix well.

     

    5. POUR the batter into a greased 8- or 9-inch square baking pan and sprinkle with whole pistachios. Bake on the middle rack for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and center of cake is soft but not wet (cake should still be fairly moist). Meanwhile, prepare the syrup.

    6. COMBINE the sugar, salt, pepper, and water in a medium-size saucepan. Bring to a bubbling simmer over medium heat. Add the ground cardamom and cardamom pods, reduce the heat to medium-low and cook, uncovered, for 8 to 10 minutes, stirring occasionally (the liquid will thicken slightly). Remove from heat.

    7. REMOVE cake from oven and cool 15 to 20 minutes. Cut into squares and serve at room temperature sprinkled with the cardamom-sugar syrup.

      

    Comments

    FOOD FUN: Pineberry

    Pineberries are a cultivar of strawberries that actually have a sweet pineapple taste and aroma—thus inspiring the “pine” in the name. While they are very pretty, delicious and aromatic, you may never have seen them because they are also delicate, fragile and very limited in their growing season—which is now.

    The small strawberries (from 1/2 inch to less than an inch in diameter), which are white and covered with red seeds (achenes), have the same genetic make-up as the common strawberry.

    Pineberries are available for a brief 4-5 week season beginning in April. The question is: Where can you get them? This most special of strawberries is only grown in Holland.

    If you’re in England, head to Waitrose, the upscale supermarket chain, where they will fly off the shelves.

    According to Waitrose, the berry originated in South America as a wild variety of strawberry. It was threatened with extinction because it has a low yield per plant and smaller sized berries. Seven years ago, when Dutch farmers began growing it on a commercial level in greenhouses. They begin life as green berries (like regular strawberries), then become slightly white instead of red.

     

    pineberries-friedas-c-PA-230

    Pineberries are tiny cultivars of the common strawberry. Photo courtesy Waitrose.

     

    pineberry-dessert-iconcoloursofflavour-230

    This recipe is from Icons Colours Of Taste.

     

    Use them as you would any strawberry—a dessert garnish, a cupcake topping, They are a feast for the eye, so it would be a shame to blend them into smoothies.

    “As the summer unfolds we won’t be surprised to hear that our customers are inviting their friends over for pineberry pavlovas, punch or serving them up with yoghurt, ice cream or heavy cream whipped cream for a lighter alternative.”

    STRAWBERRY TRIVIA

    The strawberry is the only fruit to carry its seeds on the outside.

    There are 200 seeds on the average strawberry. Each of these seeds has the genetic potential to become a new variety of strawberry since no two seeds are the same. This is how plant breeders develop new varieties of strawberries.

     

      

    Comments

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