Piel De Sapo Melons

It's getting hot here!! Hope this helps all of us :)

Melon Margarita

1.5 cup melon puree (see below) Best are Piel de Sapo melon, honeydew or watermelon.
1/2 cup tequila
3 tbsp orange liqueur (I used triple sec)
1/4 cup lime juice
3 tbsp sugar syrup or just sugar to taste
Coarse salt for the glass rim

To make the melon puree, remove the skin and seeds of a fresh melon and cut into large chunks. Place in a blender and process until smooth.
Wet the rim of the margarita glass with a piece of lime and dip in coarse salt in a shallow dish to coat the edge of the glass.
Combine all the ingredients along with ice in a cocktail shaker or blender and mix well.
Strain into the prepared Margarita glass, garnish with a lime wedge.


Piel De Sapo Melon:
The shiney, green, blotched skin fits the literal translation of its name perfectly — "toad skin." But whats in a name. Their flesh is pale green to white and it is very tender, juicy and sweet. Super gourmet melon.
The fruits are oblong, eight to twelve inches long and average about eight pounds, with a shelf life of several months. Relatively rare, the variety originated in La Mancha, Spain.

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Tree Tomato !!

Tamarillo also known as the Tree tomato is an exotic edible fruit that is native to the tropical parts of South America. The word tamarillo is believed to come from several languages "tomato", the Spanish word "amarillo", meaning yellow, and a variation on the Maori word "tama", meaning "leadership". It is an egg shaped fruit that is pointed at both ends and may be red, purple, amber, or golden yellow in color. The flesh is tangy and tart, but flavorful.       
Tamarillos contain lots of potassium as well as 40mg of vitamin C per 100 grams, which makes them excellent source of Vitamin C.

Tamarillos can be eaten raw or used as the fresh fruit in all basic fruit recipes from cheesecakes to apple crumble, from ice cream and sherbets to fruit sauces, chutneys, jams, jellies, and pickles. Sliced on pizzas, toast and in sandwiches or added to casseroles and even lightly fried as a steak accompaniment.


Tamarillo Chutney
30-50 tamarillos, cleaned and trimmed,
1kg brown sugar,
1 cup malt vinegar,
4 cloves garlic,
4 Granny Smiths,
3 brown onions,
cayenne pepper,
salt and freshly cracked black pepper
Soak tams in a boiling water, then peel (when the water is quite safe for your hands). Put them in the food processor and blend until smooth. Pour into a large saucepan. Chopped the brown onions and apples in large chunks and process them in the food processor until smooth. Pour into the saucepan. Mix all the rest of ingredients, stir well and cook in a medium heat until bubbly and thicken. Correct the seasoning. Pour into hot sterilized jars and seal.  
Makes 11-13 various jars.

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