September 2006, II

Treasure Beach Forum: ID-It?: September 2006, II
Top of pagePrevious messageNext messageBottom of pageLink to this messageBy TBNet on Wednesday, September 20, 2006 - 09:43 am:

CAN YOU ID...

...what type of fruit is this? What are the different ways you can enjoy this fruit?
idit-09-06-II

We'll hold off posting your responses for a few days so all can play.

Enjoy!

TBNet


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy TBNet on Saturday, September 23, 2006 - 08:47 am:

As you can see below, lots of people got this one.

Here's a closer view of the cherries in the picture above:
cherries

-TBNet


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy barrier on Wednesday, September 20, 2006 - 10:07 am:

That looks like a cherry tree.you can enjoy as is,juice it for a cocktail,make jam/jelly,delicious on pork chop.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy barbara on Wednesday, September 20, 2006 - 11:34 am:

Ackee....the best way to eat it is with saltfish made by Miss Vanny....my lovely friend!!


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy CarolPat on Wednesday, September 20, 2006 - 08:01 pm:

That looks looks like the garden cherry. It can be eaten by itself or used to make a refreshing drink . This fruit is rich in Vitamin C.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy Nikkie on Thursday, September 21, 2006 - 08:44 am:

This is cherry ways in which you con enjoy it is; (1) eat it just as it is and (2) Making a natural juice from it.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy Gayle on Friday, September 22, 2006 - 10:37 am:

thats a cherry tree with cherries on it.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy gayle on Friday, September 22, 2006 - 10:40 am:

the cherries can make jam you can make juice you can make wine.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy Trina B on Friday, September 22, 2006 - 04:26 pm:

It is a cherry enlarge three times its normal size? You can basically eat it as is, remove the seeds, and use the pulps for cherry cake or blend into cherry juice, with a little rum, lime juice and nutmeg


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy barbara on Sunday, September 24, 2006 - 03:50 am:

Whoops feel like a total idiot...my eyesight must be going! Never mind. The cherries look gorgeous too. Still....ackee is still delicious when Miss Vanny cooks it! Love to all in TB. Barbara xx


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy Willow on Sunday, September 24, 2006 - 06:17 pm:

These cherries look so different from what I'm used to (here in the States). Do they taste anything like the cherries I know? They look much larger (almost like small apples), is that just the lack of proportion in the photo, or are they really as big as they look?
Willow


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy Rebecca on Monday, September 25, 2006 - 06:07 am:

They are about the same size, both sweet but a difference in flavor. My new favorite drink this year is cherry juice.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy Carol Pat on Monday, September 25, 2006 - 09:52 am:

Another way to make the cherry drink is to use your hands and squeeze the cherries with some water in a large bowl.Strain and sweeten with Anchor cherry syrup.Serve with cracked ice. Uummmm!!!


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy tivertonhouse on Monday, September 25, 2006 - 11:56 am:

They're also called 'Surinam cherries' or
'pitanga'/Brazilian cherries, a little more tart
in flavor than the US varieties -- but still great for a cherry pie or an old-fashioned cherry 'cobbler' or if you've got an ice-cream maker, homemade cherry ice cream.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy F2Again on Thursday, October 05, 2006 - 10:49 pm:

West Indian Cherry pie? Tiverton, have you got a recipe for that?


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy tivertonhouse on Friday, October 06, 2006 - 07:59 am:

FANCY LATTICE-TOP CHERRY PIE:

Filling:
5 cups washed, pitted cherries
3/4 cup white sugar
7 1/2 tbs cornstarch
A pinch of tablesalt
1/4 tps almond extract

Pie shell:
2 cups plus 3 tbs white flour
12 tbs sweet/unsalted butter
cold, cut into small pieces
1/2 tps tablesalt
1/4 tps baking powder
9 tbs Phily or other brand cream cheese, cold
1 tbs mild vinegar/cider vinegar
1 tbs cream/doublecream
2 tbs ice-cold water
1 tbs white sugar

2 mixing bowls
tin or steel baking sheet
9" pie pan
pastry or other brush

MAKE PIE SHELL:
In bowl, mix flour, salt, baking powder. Work
cold cream cheese into flour so it resembles
coarse cornmeal. Work butter into mixture and
keep same cornmeal texture. (Use your clean
fingers to do both steps). Add vinegar and icewater and mix.

Flour your worksurface. Turn dough out
onto worksurface and knead til smooth. Divide
dough into 2 balls, 1 a little larger than other.
Press dough down into round circles, wrap in
clearfilm/plastic wrap and let rest in fridge for 1 hour.

Meanwhile, make filling.
In bowl, mix together sugar, salt, cornstarch.
Add cherries, almond extract and mix again.
Let stand at least 1 hour to let flavors mix.

Preheat your oven to 425 degrees F.

Remove the rested dough from fridge.
Stir the bowl of cherry pie filing.

Put a tin baking sheet on middle rack of oven.

On floured worksurface, roll the larger of the
2 balls of dough into an 11" circle and lift onto
9" pieplate. Spoon cherry mixture into pieplate.

Flour worksurface again. Using the other ball of dough, roll into a smaller 10" or so circle.
Cut into strips about 1 1/2" wide. Like making
a potholder, weave strips in and out to make
a lattice and carefully position onto top of pie.
Tuck any overhanging edges of lattice under
topside of pie to make it neat.

Brush top of lattice with cream. Sprinkle top
with 1 tbs white sugar.

Put pie on baking sheet in middle of oven
and bake about 50 minutes -- until crust
is golden.

WAIT. DO NOT EAT YET.

Let pie cool on baking rack at least 3 hours
before serving.

Optional, a little whipped sweetened
cream on the side...


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy tivertonhouse on Friday, October 06, 2006 - 11:21 am:

P.S. Taste the raw cherries;if they're more sweet than tart, DECREASE sugar in filling to about
1/2 cup. Enjoy!


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy F2Again on Sunday, October 22, 2006 - 07:55 pm:

Thanks Tivertonhouse...it's gonna be hard waiting on the pie to cool! :-)


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy Robin on Tuesday, October 30, 2007 - 06:17 am:

Can any one come up with a picture of the jamaican red apple i always tell my friends in the states that our apple is so much different and of great quality ,also where in jamaica does the cherry grows i have never seen it anyplace and how about our annatta tree is it still growing in and around the island ,where i am from in Manchester i no longer see that plant.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy foodie on Tuesday, October 30, 2007 - 07:03 am:

Go to jamaicans.com and click on Jamaican recipes
section for a photo cavalcade of fruits, incl.
otaheite apple. Annotto is making a comeback on
island as a colorant and spice for oil. Check archives in Gleaner for article on same some months ago.


Top of pagePrevious messageNext messageBottom of pageLink to this messageBy ROBIN on Wednesday, October 31, 2007 - 11:14 am:

To Foodie looked at link and found just what i needed to see thanks for the info .