Green at first then turning yellow, maroon, or green when ripe. Flavor varies from sweet to sour and tastes like a cross between pineapple and strawberry. Can be eaten raw, seeds and all, or made into jellies and jams.
Our fruits are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Blood orange, clementine, lemon, lime, mandarin, Meyer lemon, navel orange, tangerine
Soft or Crumbly Cheeses: Chèvre, cottage cheese, cream cheese, crème fraîche, mascarpone, ricotta, sour cream, yogurt cheese
Semi-Soft Cheeses: Brie, Camembert, manchego, queso blanco
Almonds, cashews, hazelnuts, macadamia nuts
Allspice, cardamom, Chinese five spice powder, cinnamon, cloves, ground dried ginger, mace, nutmeg, star anise
Bourbon, brandy, champagne, cognac, rum, whiskey
Almond (Amaretto), Galliano, ginger, hazelnut (Frangelico)
Vanilla
Citrus: Lemon, lime, orange, blood orange, tangerine, Meyer lemon
Vinegars: Champagne, cider, sherry, white wine, herb vinegars, fruit vinegars
Herbs: Ginger, young ginger
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