On food and cooking the science and lore of the kitchen ( PDFDrive ) 715
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.6 KB, 2 trang )
chlorophylllossandthusripeness,andasolid
resonancewhenthumped.
Inadditiontobeingeatenfresh,
watermelonfleshispickledandcandied
(oftenafterapreliminarydrying),andcooked
downintoasyruporthickpuree.Thedense
rindisoftenmadeintosourorsweet
preserves.Thereisasubgroupof
watermelons,C.lanatuscitroides,knownas
citronorpreservingmelons,withinedible
fleshbutabundantrindforthesepreparations.
Bothmelonandwatermelonseedsareusedin
severalregions,roastedorgroundandinfused
tomakebeverages.
FruitsFromAridClimates:
Fig,Date,andOthers
CactusPear“Cactuspear”isthemodern
marketingtermfor“pricklypear”(Spanish
tuna),thefruitoftheAmericancactus
Opuntiaficus-indica.Thespeciesnamecomes
fromtheearlyEuropeanideathatthedried
fruitwasan“Indianfig.”Thecactusarrived
intheOldWorldinthe16thcenturyand
spreadlikeaweedinthesouthern
MediterraneanandMiddleEast.Whileboth
stempadsandfruitsareeateninthe
Americas,Europeansconcentratedonthe
fruits,whichripeninthesummerandfalland
haveathickskin,greentoredorpurple,and
manyhardseedsembeddedinareddish,
sometimesmagentaflesh.Themainpigment
isnotananthocyaninbutabeet-likebetain(p.
268).Thearomaismild,reminiscentof
melonsthankstosimilaralcoholsand
aldehydes.Likethepineappleandkiwi,cactus
pearscontainaprotein-digestingenzymethat
canaffectgelatingelsunlessit’sinactivated
bycooking.Thepulpisremovedand
generallyeatenfreshasjuiceorinsalsas,or
boileddowntoasyruporfurthertoapasty
consistency.Thepasteismadeintocandies
andcakeswithflourandnuts.
