ok thanks! i thought maybe it was a stewing fruit> its an odd taste, but good to try new things! what a lovely lady!
kiwipossum,
Mar 4, 11:02pm
oh ok lol odd there growing at the moment then since its been over 30s lately! she has a net over her tree so the bats dont steal them so she must love them too haha
kiwipossum,
Mar 4, 11:03pm
hmm we dont have frost im in gold coastim not sure id never have tried them if it wasnt for her! sure wish i could understand what shes trying to say when she stops me to chat tho!
buzzy110,
Mar 5, 12:10am
I eat ours just before they get squishy but still ripe. Once they get squishy we don't really like them. But if they do get squishy they make a really nice 'sauce' for plain yoghurt or over icecream. Just scoop the flesh out and you have your 'sauce'. No further processing required.
With regards to what pickles said, I think there may be different varieties. Ours grows above the frost line and it rarely gets much below 12C up here, even in the depths of winter and it sets fruit and ripens anyway.
juliewn,
Mar 5, 2:58am
It sounds like the older type to me too. the newer varieties - Fuyu are the most often sold - are delicious eaten when still crisp or through from there to being softer. however you prefer. we love them and have a tree growing.
Favourite ways to have them include eaten as is, chilled is good too, added to fruit salads, chopped to add to a salsa. or used as the central goody in a salsa - add red onion, tomato, cucumber, etc. and your favourite dressing. Some people like eating the skins too.
Chutney's and relishes can include them too.
pickles7,
Mar 5, 4:19am
I like the crisp fruits, ripen early winter. Don't like the near rotten ones, at all. You are so lucky to be able to get them at this time of the year. I used them a lot as a salad ingredient, slices of persimmon, ch walnuts, spring onion and celery. Dressed it with lemon, oil, salt and pepper. Nice coloured salad, for winter.
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