_Vegetables That Are Fruit

Serves: 5



The botanical purpose of a fruit is to protect and nurture a seed until it is ready to grow into a new plant. When the seed is mature, the fruit ripens, making it attractive to animals. Hopefully they will eat the fruit, thus scattering its seed and helping the plant species to flourish. As a fruit ripens, its skin blushes with color it gets softer and juicier its starch is converted to sugar, making the fruit sweeter and enzymes break down its cell walls, releasing a characteristic perfume. For fruits like tomatoes, corn, and avocados, full ripeness is the essence of quality, but for most fruit-vegetables ripening is a process of diminishing returns.

Think about the qualities of full ripeness, such as soft flesh, sweetness, and pronounced aroma. They are the very attributes that make a cucumber or zucchini undesirable. Ripe cucumbers are yellow and soft. Ripe zucchini are flaccid and full of seeds. Completely ripened eggplants are flabby and bitter. These fruits are judged by the opposite criteria--firmness, smallness, greenness, and a clean, fresh aroma.

Bell peppers are the trickiest of all fruit-vegetables in which to judge quality. Part of the problem is that the desirable degree of ripeness changes with the pepper. Green bell peppers are underripe. They should be very firm, be heavy for their size, and give off a characteristic acrid aroma. Red, yellow, and orange bell peppers are green peppers that have been left to ripen. They should have vivid color and a heady, sweet fragrance, but unlike other ripe fruits, peppers should never be soft. The line between a ripe bell pepper and a rotten one is very thin. Choose carefully, avoiding ones with bruises, soft spots, or a musty odor.

This _Vegetables That Are Fruit recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
_Asian Quick-Soak Noodles
_Baby Carrots
_Buying And Storing Honey
_Buying Leafy Vegetables
_Canned Dairy
_Canned Pumpkin Is Better Than Fresh
_Canned Tomatoes
_Chai Concentrate
_Chiles-Too Hot To Handle
_Choosing Meat
_Cook Your Vegetables By Color
_Cooking With Salad Dressing
_Cooking Without Heat
_Cornbread Mixes
_Curry Paste
_Defining Fruit
_Don't Overlook (Seafood)
_Dried Wild Mushrooms
_Dry-Pack, Day-Boat, Unsoaked Scallops
_Fennel, Celery, And Other Stem Vegetables
_Fish On The Bone
_Fishing For Broth
_Flavored Oils
_Flavored Salsa
_Food In A Tube
_Frozen Dough
_Frozen Potatoes
_Hanger Steak
_How Do You Know When The Fish Is Done?
_How Does A Slow-Cooker Work?
_Instant And Precooked Polenta
_Instant Polenta
_Judging Freshness
_Keep Your Skin On
_Lean Fish / Fat Fish
_Leftovers: Turkey Salad Reinvented
_Lemon Zest
_Making Substitutions For Cream
_Making Substitutions: Salsa And Dressing
_Meatless Protein
_Melting Cheese
_Mesquite Sauces
_Microwave Steaming
_Mole Paste
_Perfect Cheesecake
_Pots And Pans
_Precut Produce
_Prepared Pie Crust
_Preservatives In Jarred Garlic
_Puff Pastry
_Quick Tomato Sauces
_Quick-Cooking Whole-Grain Rice
_Ready-To-Serve Precooked Bacon
_Refried Beans
_Refrigerated Guacamole
_Restaurant-Style Stock And Sauce Concentrates
_Resting Lasagna (Or Any Casserole)
_Salting To Cook, Not Just For Flavor
_Shopping For Root Vegetables
_Speed-Baking Potatoes
_Sprouts: An Instant Salad
_Techniques For Cooking Vegetables
_The Allure Of Pouched Fish
_The Joy Of Soy
_The Sweet Side Of Pepper Spread
_The Theory Behind Slow-Roasting
_The Two Faces Of Veggie Burgers
_Tomatoes And Cream
_Tough Cuts Of Meat
_V8: A Garden In A Jar
_Vegetables That Are Fruit
_What Is Bruschetta?
_What Makes An Onion Sweet?
_White Beans
_You Say Tabbouleh, I Say Tabouli

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