Whether you are looking for an extra dose of vitamins or just love the flavors of fruit, winter is a time of abundance at the fruit stand. Martha Rose Shulman writes:
When I lived in Europe I got hooked on blood oranges, small oranges with dark ruby red pulp and mottled orange-red skins. Their flavor is deep and multidimensional, with nuances of berries and cherries. And like berries, cherries and other highly nutritious dark red, blue and purple fruits and vegetables, blood oranges have high levels of antioxidant-rich anthocyanins.
The same farmer I bought blood oranges from at my farmers’ market was selling over-ripe fuyu persimmons at a bargain price. I bought a few pounds for pureé, some of which I used for a sweet persimmon spice bread and some of which I froze. Persimmons are another fruit rich in phytonutrients like lutein and lycopene, zeaxanthin and cryptoxanthi, which are all reported to be rich in antioxidants.
Pears are also abundant. It is difficult to find pears that are ready to eat, even at farmers’ markets, so buy them a few days, or even a week, before you plan on making this week’s sorbet. The riper and juicier the pear, the better.
Here are five new ways to create dishes with winter fruits.
Blood Orange Compote: A delicious dessert, but it is also great at breakfast.
Lemon and Blood Orange Gelée Parfaits: A beautiful, layered gelatin dessert.
Pear Vanilla Sorbet: For maximum flavor, wait until the pears are nice and ripe before making this sorbet.
Tangerine Sorbet: A light, refreshing sorbet that can be made with a number of different fruits.
Persimmon Spice Bread: A dense, sweet bread that can be home to over-ripe persimmons.
Well: Winter Fruit Desert Recipes
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Well: Winter Fruit Desert Recipes
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Well: Winter Fruit Desert Recipes
