I AM EVERYTHING AND MORE. People have the nerve to call me just a berry, but you'd never see me that way. A cliché of 70's nouvelle cuisine, I originated in China over 700 years ago, but they only used me as a childhood tonic. The French call me "vegetable mouse," and I must admit that I'm a rampant climber, deciduous and attractive. When cut, I release actinic and bromic acids to curdle your milk, soften your meat, and keep your gelatin nervous. Caress my skin if you want to eat it; on a picnic enjoy my fruit, then use my skin to patch your bicycle tires; or after dessert save my skins to make pillowcases. See, I told you I'm everything and more. On the culinary side, it took an inventive marketing mom to really make me famous in the U.S. While of few of my plants are hermaphrodites, we usually work as a harem, one male for every four or five females producing 100 lbs. of fruit on one vine. You'll find me year-round, since my two main producers have complementary seasons. I'm also a handler's delight, since I have a resilient skin and can last 3-4 weeks in your refrigerator or 6 months in cold, humid storage. Even after 6 months, I retain 90% of my Vitamin C. I need room temperature to really ripen. I get sweeter and mushier as I ripen, despite losing some vitamin content. Scoop, peel, slice, chunk, juice, or just bite in; use me like a strawberry or melon. Even with all my attributes, it just isn't enough; they're marketing my smooth-skin baby cousins and my new gold variety. I have ten times more Vitamin C than lemons and lots of potassium, and I'm diuretic and laxative. One oval berry can have as many as 1400 seeds, containing essential fatty acids.
What am I?
Strawberry
Kumquat
Raspberry
Kiwi
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
The pork markets are mixed but demand is reported to be mostly fading. The ham market usually moves notably downward next month as, by then, holiday supplies have been procured. The last two years the...
More...
A signature appetizer to give away at each table?
Posted by: Mark
I'm looking for suggestions for an appetizer (litte ones) or tease to give to each table but does not have alot of cost associated with it.
Like soem steakhouses with free peanuts, mexican chains with chips and salsa. Or others who give...
Read More
