Pearl Sutton wrote:
Catherine Windrose wrote:Ah Pearl. I'm out of apples. Those remind me of Lewis Grizzard's humor and writings.
I am a fan of Lewis Grizzard, probably why that made me giggle. That and it's questions I'd like to know the answer to. I have persimmon trees and possums, this could be important!!
Beth Wilder wrote:
Wj Carroll wrote:BTW, common prickly pear cactus is kind of like bland kiwi... some improved varieties have more flavor. But, If you torch them to remove the cactus spines, then juice them to remove the seeds and pulp... maybe add a little pomegranate juice.... amazing wine! Also pretty awesome in sangria with red wine and citrus. But, also good for just plain eating with some salt or hard cheese. You can also add sugar and lemon, freeze and make a granita.
We've found incredible variety in the flavors of different prickly pear fruit in our area. One small spherical red-fruited variety tastes very much like a cross between cherries and strawberries! Another large pear-shaped purple variety is more bland, almost a little savory/salty, but cut in half and put in water with a piece of piloncillo sugar and maybe a cinnamon stick and a couple of dried chilis ferments to an incredible "soda" (very low alcohol content) called colonche that relies on wild yeasts. How do you make wine out of them, Wj Carroll? Do you pitch in wine yeast or rely on wild yeasts? The spineless kind seem to have the least flavor but are still refreshing, and anyway we grow those largely for the pads/nopales.
We've foraged wild grapes (Vitis arizonica) near us, but the large volume of seeds in each small berry have something in them that numbs my tongue. Does anyone know what this could be? I don't like them and haven't figured out how to use them. I like juniper berries (especially in combination with spruce tips in a syrup for flavoring beverages). On the list to try to find are raspberries and blackberries in the mountains, elderberries closer to us, and managing to get any ripe mulberries before the birds. If nuts count, I'm focused on collecting Arizona black walnuts when they're green this summer to make nocino again as well as later in the year to eat.
Thanks for the great thread, Steve!