Sugar Plums


Make pizza with a twist by broiling sliced plums, goat cheese, walnuts and sage on top of a whole wheat pita bread or pizza crust.

For a delightful dessert, poach plums in a red wine and serve with lemon zest or just simply wash, chill, and serve!
Pomegranate Fruit
The serving ideas for fresh citrus are nearly infinite. Oranges can be eaten as a snack-just peel and enjoy. Before cutting the orange in half horizontally through the center, wash the skin so that any dirt or bacteria residing on the surface will not be transferred to the fruit.
Specialty Citrus
Oranges are oftentimes called for in recipes in the form of orange juice. As oranges, like most citrus fruits, will produce more juice when warmer, always juice them when they are at room temperature. Rolling the orange under the palm of your hand on a flat surface will also help to extract more juice. The juice can be extracted in a variety of ways. You could either use a juicer or do it the old fashioned way, squeezing by hand.
• Add firm Fuyu persimmon slices to salads.
• Puree Hachiya persimmon flesh and add it to drinks, smoothies, or
fresh fruit sauces. You can also use the puree to make cookies.
• Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a
slice of low fat cheese.
• Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and
sliced kiwi for a colorful fall salad.
• Make salsa with a twist - add chopped Fuyu, onion, tomatillo, cilantro,
and chili Serrano and mix together.
To prepare a pomegranate, cut off the crown end and lightly score the rind in several places with a knife. Immerse the fruit in water for about 5 minutes. Holding the fruit under water, break it into chunks, separating seeds from membrane. Inside, are hundreds (about 800)of translucent, scarlet red seeds encased in a spongy white membrane. The seeds will sink, but the rind and membrane will float. Use a slotted spoon or strainer to skim off the membrane and rind – discard. Pour water and seeds into to a strainer. You may eat the seeds immediately; refrigerate for 3 days, or store them in the freezer for 6 months. An average pomegranate will yield about ¾ cups seeds or ½ cup juice.
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