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Archive for the ‘fruits’ Category

Mud pie

Black sapote pie getting gobbled up by the farm crew. Only crumbs were left.

Black sapote pie getting gobbled up by the farm crew. Only crumbs were left.

Black sapote is called chocolate pudding fruit because as the fruit ripens, its flesh changes from green to dark brown, like rich chocolate, and develops the consistency of pudding.

I suggest calling it mud pie fruit, because your hands get wonderfully messy as you prepare the fruit for eating. The soft pudding-like flesh smears on your fingers as you dig out brown shiny seeds and their membranes, and peel off papery skin before eating. Hands get messy fast! Fun for those who enjoyed making mud pies back in the day — only this “mud” is much tastier. Mmmmm lick those fingers, it’s too good to waste!

If you haven’t already gobbled up the fruit from last week’s CSA share, here’s a recipe for a pretty good mud pie made with black sapote. Or you can skip the crust and bake the filling in custard cups, then serve it chilled, with or without whipped cream.

The recipe is by Noris Ledesma, but I’ve made a few tweaks (in italics). Feel free to make your own changes to make this your own.

Black Sapote Pie

• ½ cup brown sugar
• 1 tsp. each ground cloves, cinnamon
• ½ tsp. salt
• 2 eggs
• 1½ cups mashed black sapote (about 5 fruit)
• 1½ cups coconut milk
• 1 tsp. vanilla
• 1 unbaked 9″ deep-dish pie shell

Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in black sapote and sugar/clove mixture. Gradually stir in milk and vanilla. Pour into pie shell. Bake 15 minutes in a preheated 425°F oven; turn temperature down to 350°F and bake about 30 minutes more or until firm. Serve with whipped cream.

 

Farmer Margie Pikarsky recommends Wholly Wholesome organic whole wheat pie shells. I found them at Whole Foods and Publix.

Recently I brought a Mud Pie to treat the hard working crew at Bee Heaven Farm. I managed to grab a picture of the pie before it disappeared. We didn’t have whipped cream, but that didn’t take anything away from the experience. One person suggested adding a pinch of allspice, which I’ll try the next time.

If you have more black sapote fruit than you need for pie, you can clean and freeze the fruit. It will keep for about 6 months.

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Ripe allspice berries

Ripe fresh allspice berries, half pint.

Ripe allspice berries, half pint.

Allspice! The name alone conjures up a blend, but it is actually one spice with the aromas and flavors of cinnamon, cloves and nutmeg. The mellow brown powder from the grocery is made from unripe allspice berries harvested which are dried and ground.

Fresh, ripe berries are hard to find, unless you are lucky enough to have a tree growing in your yard. The flavor from fresh is completely different than from dried berries. “Allspice berries, allowed to ripen, ascend to a whole other level,” farmer Margie Pikarsky told me. “I call them ‘Nature’s Altoids (TM)’ because they’re sweet and yet surprisingly strong.”

The fresh berries are about the size of a large peppercorn, and ripen to a dark bluish-purple color. When you pop one into your mouth, it gives a rich and resonant burst of flavor. Suddenly the dried version pales by comparison.

“The berries are great in spice breads, muffins, or drinks. Substitute them in any baked goods recipe calling for blueberries. Frozen berries will keep a long time in the freezer. Maintained below 0 F, they successfully keep for over one year,”  Margie recommends.

The fresh leaves also have a spicy aroma, but not as strong. “Fresh allspice leaves are used like bay leaves for flavoring. Use them fresh, though. Dried ones lose their oomph.” The glossy green leaves can be steeped in hot water to make a refreshing spice tea, good hot or cold, and sweetened lightly with local honey.

Allspice was one of the very first plants Margie put in on her farm, probably back in 1996. She planted two, and they have since grown to shrubby looking trees about eight or nine feet tall. The plants are dioecious (male and female). The female is the one that bears the edible berries but needs a male tree nearby.

Ripe allspice berries

Ripe and unripe allspice berries and leaves.

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avos-cluster

In August and early September, the stars of Bee Heaven Farm are the shiny green Donnie avocados grown to almost football size. Stroll through the grove even this late in summer and you’ll see many, both on the branches and littering the ground below.

Summertime is a good time to visit fruit growers in Redland, because as you tour their groves, they’ll pick a fruit and let you taste it. So when the newest member of the Extension office, Tropical Fruit Agent Jeff Wasielewski, came to visit, that’s exactly what farmer Margie Pikarsky did. She took him for a walk around her farm, where they paused at different fruit trees, tasted a couple things along the way, and shared stories about the trees’ health and growth. “Visiting smart, forward-thinking growers like Margie is important for me as a learning tool and not just a social visit,” he said. (The UF/Miami-Dade County Extension office shares the latest agriculture information from University of Florida’s researchers with farmers and gardeners in the county. Some of the ways are through workshops, educational materials, field consulatations, and their web site.)

Tropical Fruit Agent Jeff Wasielewski and Margie Pikarsky open up an avocado.

Tropical Fruit Agent Jeff Wasielewski and Margie Pikarsky open up an avocado.

Margie’s pride and joy is the grove of over 90 avocado trees, which she herself planted back in 1996. She and Wasielewski stopped at one tree where she picked up a windfall avocado and handed it to him. It looked ready to eat, so he pulled pruning snips from a case on his belt, and cut open the fruit.

He’s a tall, easy going man with a ready smile and 18 years of tropical fruit experience, and 21 years of horticulture in South Florida. You might already know him from lectures, articles and videos he made for Fairchild Tropical Botanic Garden, where he was the Educational Outreach Specialist. He’s developed keen senses and loads of experience when it comes to tropical fruit and plants. All it took was one taste and he said the avocado was a day away from being perfectly ripe.

Further down the row of trees, he noticed a dead branch, which Margie snapped off. “Be careful,” he warned. “A dead branch like that can attract other beetles now suspected of carrying laurel wilt.” Margie explained that she removes dead branches from the trees as soon as she finds them, and trims the trees every year. So far her grove looks healthy, but laurel wilt disease remains a lurking concern.

Laurel wilt is a dangerous avocado disease that appeared in Miami-Dade County a few years ago. It is spread by the red bay ambrosia beetle, which is tinier than a grain of rice. Wasielewski  explained that the beetle burrows into healthy avocados and other trees in the laurel family. “It cultivates a fungus that eventually kills the tree branch by branch by disrupting its vascular system. Signs of the disease are quick branch dieback or tiny holes and sawdust towers where the beetles enter the tree. The tree will die very quickly if infected. Commercial growers are advised to quickly and completely remove the tree and its roots. The removed tree should be burned in place, out of fear of spreading infested wood to other groves and trees. Root removal is necessary because the disease may spread from tree to tree through root grafts,” he told me in an email.

So far there have been over 2000 trees removed due to laurel wilt in commercial groves in Redland, and  growers are worried, and anxious for a cure. When the first tree in a large commercial grove was suspected of having the disease, Extension held a standing room only meeting for growers, informing them of the threat. They continue to provide updated information on their website and with occasional meetings. (Yes, backyard trees in town are also at risk. Find info for homeowners at Save The Guac web site.)

Jeff and Margie

Jeff and Margie

As Tropical Fruit Agent, one of Wasielewski’s goals is to inform avocado growers of new research on combating laurel wilt. “It’s important that I am on the cutting edge of what is going on in the tropical fruit world,” he said. University of Florida has done tests, and complied a list of pesticides that will kill the ambrosia beetle. Unfortunately, none of them can be used in an organic grove. Local organic growers are pressuring the scientists to test substances approved for use in organic production.

Margie expressed her frustration to Wasielewski at the current lack of effective organic options. He said he would keep her informed as to new research into alternative treatments. “I want growers to have options as far as doing things in an environmentally friendly way. I let them know their options and the value of each option. Growers are then free to make a choice on how they want to proceed, but only if they are armed with new knowledge and multiple options,” he told me in an email.

For now, it’s wait and see how bad laurel wilt gets in Redland, and how quickly research can come up with solutions that all growers can use. Wasielewski is an important addition to the Extension office during a critical time for tropical fruit growers.

As for Bee Heaven Farm, over the years Margie has accumulated a wide variety of other tropical fruit trees, tucked away here and there among the vegetable beds. Sapodilla, carambola, longan, mango, and bananas are planted in various spots on her five acre farm. If her avocado trees have to go, she’ll plant different fruit trees and more vegetables, she once told me. But until then, she and other growers will put up a fight to save their groves.

Got a question about tropical fruit? Contact Jeff Wasielewski at 305-248-3311, ext. 227 or email at jwasielewski@ufl.edu .

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One of the weirdest looking fruits of summer is jackfruit. It has a thick green knobby skin, could pass for some kind of alien pod. A full-grown fruit may easily weigh 30 to 40 pounds.

Farmer Margie Pikarsky starts opening up a jackfruit.

Farmer Margie Pikarsky starts opening up a jackfruit.

Farmer Margie sells whole fruits of varying sizes on her summertime online store. She also cuts 3 pound chunks to order.

The yellow pouches are edible, but the white membranes are not.

The yellow pouches are edible, but the white membranes are not.

Opening one of these fruits is not for the weak of hand or faint of heart. You’ll need a big, sharp knife to pierce the thick skin, and the blade, your hands and the cutting board all need to be thoroughly oiled so the latex sap doesn’t stick.

You can’t just cut open the fruit, peel it and pop it in your mouth. Its white/gray “rags” or connective membranes are inedible in most varieties and need to be removed. The edible part of the fruit looks like a firm yellow pouch, which contains a large oval seed. You can blanch and roast seeds, or boil in brine, to make a snack that has a taste and texture of chestnuts.

Jackfruit seeds can be cooked and eaten.

Jackfruit seeds can be cooked and eaten.

When it’s ripe, jackfruit has a strong sweet, distinctive aroma, and gives off a good bit of ethylene gas (which can ripen other things in your refrigerator if you’re not careful.) It tastes like a blend of banana, pineapple and vanilla, and has a chewy texture. You can also eat the fruit green or unripe (but be extra careful with the sticky sap, which is greatly reduced when the fruit is fully ripe), and season it like you would curry or chili, or cook it in coconut milk. It said to make for a convincing meat substitute.

Read about Robert Barnum of Possum Trot Tropical Fruit Nursery growing jackfruit.

jackfruit-tree

Jackfruit ripening on the tree.

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The big barn in the back of Bee Heaven Farm is where a lot of things happen. In the winter, a packing line for CSA shares is set up in its large open space.  Then in summer a slightly different packing line is set up to sort and box organic  avocados from the Bee Heaven grove.

Trees in the Bee Heaven grove are loaded with fruit.

Trees in the Bee Heaven grove are loaded with fruit.

Periodically through the summer, Farmer Margie delivers pallets of freshly-harvested large green Donnies and red-skinned Hardees directly to the Whole Foods Market Florida warehouse in Pompano Beach, where they are distributed to area stores the very next day.

Cleaning and grading avocados.

Cleaning and grading avocados.

Because the barn is a certified organic packing house, from summer through fall, local grower Murray Bass backs in trailer loads of his organic avocados to pack there. His crew cleans, sorts and boxes avocados all day long.

Filling boxes to be sold under Uncle Matt's brand.

Filling boxes to be sold under Uncle Matt’s brand.

Then pallet loads of his avocados are taken over to the Florida City State Farmers Market Facility, where they are kept in a large drive-up cooler. Big rigs from Publix and Whole Foods can back in easily to the loading docks to pick up their orders. Look for Murray’s avocados sold under the Uncle Matt’s brand!

Unloading pallets of Uncle Matt's avocados at the Florida City market.

Unloading pallets of Uncle Matt’s avocados at the Florida City market.

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