Hi, i have recently been messing around with various fruits in my salsa. Jackfruit and starfruit i find go great added to a regular salsa, or sometimes in addition to pear. I picked up 6 Canistel, aka egg fruit from a market today and im wondering how they would go in a pepper sauce. has anyone ever tried this fruit, or made a hot sauce with rather unusual fruit?
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Canistel (egg fruit) or other tropical fruit in pepper sauces
- Thread starter Gilthefish
- Start date
We all have had the mango that we loved. I have used melon it ROCKED. Plumb was good. Blood orange was awesome. I even used Koolaid once.
I use rice wine vinegar with these and always just blend,cook, cool and fridge. They never last long. Try fudge with super hot pepper powder. Also make hot chocolate from scratch with milk or cream and add powder to it.
Try a thicker fruit and pepper puree on pancakes.
Experiment and enjoy.
I use rice wine vinegar with these and always just blend,cook, cool and fridge. They never last long. Try fudge with super hot pepper powder. Also make hot chocolate from scratch with milk or cream and add powder to it.
Try a thicker fruit and pepper puree on pancakes.
Experiment and enjoy.
All kinds of Citrus
Ground cherry / Cape gooseberry
Jocote / Mombin
Mango
Naranjilla
Papaya
Passion Fruit
if you think it might be good, try it out
limited mostly by what you have access to, and your imagination
all kinds of fruits go well with chilies
have fun experimenting, don't forget to take lots of notes
G.I.P.
Ground cherry / Cape gooseberry
Jocote / Mombin
Mango
Naranjilla
Papaya
Passion Fruit
if you think it might be good, try it out
limited mostly by what you have access to, and your imagination
all kinds of fruits go well with chilies
have fun experimenting, don't forget to take lots of notes
G.I.P.
well i did up a small batch of sauce consiting of:
3 Canistel
4 kiwi fruits
about 3 cups of seedless green grapes
12 small habaneros orange-red in colour, desteamed but with seeds
salt
2 tbs yuzu concentrate
4tbs white wine vinegar,
blended, cooked and bottled, now sitting in the fridge
This is by far the weirdest sauce around. Canistel is very dry, more so than a banana, and not a nice consistency by its self. It is ridiculously sweet but with a cream caramel taste. The ones that i used were starting to get alittle mooshie, and not a pleasant eating experience by them selves. Fortunately they turned out brilliant in the sauce. I am out of town for the weekend but really looking forward to seeing how the flavours settle when im back on monday!
the sauce is alittle thick, still debating on the best way to thin it out.
3 Canistel
4 kiwi fruits
about 3 cups of seedless green grapes
12 small habaneros orange-red in colour, desteamed but with seeds
salt
2 tbs yuzu concentrate
4tbs white wine vinegar,
blended, cooked and bottled, now sitting in the fridge
This is by far the weirdest sauce around. Canistel is very dry, more so than a banana, and not a nice consistency by its self. It is ridiculously sweet but with a cream caramel taste. The ones that i used were starting to get alittle mooshie, and not a pleasant eating experience by them selves. Fortunately they turned out brilliant in the sauce. I am out of town for the weekend but really looking forward to seeing how the flavours settle when im back on monday!
the sauce is alittle thick, still debating on the best way to thin it out.