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Friday, July 10, 2009. Apricots grill nicely, because even a lot of heat and smoke won’t overwhelm their natural tanginess. And they have enough moisture that you can’t really burn them. I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile. Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!

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adventures in fruit | adventuresinfruit.blogspot.com Reviews
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Friday, July 10, 2009. Apricots grill nicely, because even a lot of heat and smoke won’t overwhelm their natural tanginess. And they have enough moisture that you can’t really burn them. I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile. Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!
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adventures in fruit | adventuresinfruit.blogspot.com Reviews

https://adventuresinfruit.blogspot.com

Friday, July 10, 2009. Apricots grill nicely, because even a lot of heat and smoke won’t overwhelm their natural tanginess. And they have enough moisture that you can’t really burn them. I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile. Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!

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adventuresinfruit.blogspot.com adventuresinfruit.blogspot.com
1

adventures in fruit: October 2008

http://adventuresinfruit.blogspot.com/2008_10_01_archive.html

Sunday, October 12, 2008. Good grapes have seeds. Grape season is coming to a close in California. This year I realized that I really only want to buy grapes with seeds, just like I only want to buy raw milk cheese. The taste is just exponentially better. Subscribe to: Posts (Atom). Finding, eating, exploring, and cooking with fruit. View my complete profile.

2

adventures in fruit: Tejocote

http://adventuresinfruit.blogspot.com/2008/11/tejocote.html

Saturday, November 29, 2008. One of my favorite things is discovering fruits that I've never seen before. Last week I discovered something new at a farmers market in the San Joaquin valley of California. There is a lot more info on wikipedia: http:/ en.wikipedia.org/wiki/Crataegus pubescens. Subscribe to: Post Comments (Atom). Finding, eating, exploring, and cooking with fruit. View my complete profile.

3

adventures in fruit: May 2009

http://adventuresinfruit.blogspot.com/2009_05_01_archive.html

Sunday, May 10, 2009. A nice feature of Los Angeles is the many enterprising fruit sellers positioned around the neighborhoods:. At this time of year they sell good mangos. Not those softball sized green and red things that usually aren’t as good as you think they should be, and seem to have no season. I’m referring to the smaller, yellow, sort of paisley-shaped flattish mangos that are both seasonal and delicious:. And the boxes have useful info, too. Check this one out:. Subscribe to: Posts (Atom).

4

adventures in fruit: November 2008

http://adventuresinfruit.blogspot.com/2008_11_01_archive.html

Saturday, November 29, 2008. One of my favorite things is discovering fruits that I've never seen before. Last week I discovered something new at a farmers market in the San Joaquin valley of California. There is a lot more info on wikipedia: http:/ en.wikipedia.org/wiki/Crataegus pubescens. Subscribe to: Posts (Atom). Finding, eating, exploring, and cooking with fruit. View my complete profile.

5

adventures in fruit: April 2009

http://adventuresinfruit.blogspot.com/2009_04_01_archive.html

Sunday, April 19, 2009. There is a springtime fruit that almost every European knows but few Americans know, which is surprising since the climates are so similar. The fruit is a currant. It has a refreshing tartness, and it probably is the first fruit to ripen in most of Europe after the spring thaw. It is native to Europe and grows wild in all kinds of environments, including alongside train tracks. So if you’re in Europe this time of year, enjoy an exotic fruit! Subscribe to: Posts (Atom).

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adventures in fruit

Friday, July 10, 2009. Apricots grill nicely, because even a lot of heat and smoke won’t overwhelm their natural tanginess. And they have enough moisture that you can’t really burn them. I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile. Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!

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Adventures in Fruit

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