English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...
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Dried & Candied Fruit, Rhubarb Category Archive
Rhubarb
Rhubarb is sharp and pungent with a fresh spring taste.
Fresh rhubarb sauce and pie season starts in early spring and runs nearly to the first day of summer.
Often thought of as a fruit, rhubarb is a vegetable. In some regions rhubarb is so much thought of as a dessert fruit that it is also called pieplant.
Rhubarb is too tart to be enjoyed raw. To take rhubarb to pie heights you’ll need to add sugar or another sweetener. Then you can enjoy rhubarb’s sweet-sour fruity taste that hints of apricot, strawberry, and lemon all rolled into one.
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Golden Raisins
Golden raisins are moister and plumper than dark raisins. They make for delicious eating out of hand or can be added to a rice pudding or as an ice cream or pancake topping.
The Golden raisin is almost always a Thompson seedless grape that has been treated with sulfur dioxide and then artificially dried with the hot air from a flame.
Dark raisins—most of which also come from Thompson seedless grapes--are dried naturally in the sun for several weeks.
The Thompson seedless grape is a medium-sized grape with a thin, pale green to white skin. It is a very sweet, seedless grape.
The Thompson seedless grape—which gets its name from the late nineteenth century California grape grower William Thompson who planted it widely—is known in other parts of the world as the Sultanina or Oval Kishmish. Sultanina grapes originated in ancient Persia or Turkey.
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