The Northern Star - - WEEKEND -

Chi­la­cay­ote: A species of squash na­tive to South Amer­ica. The pulp can be used in smooth­ies, or juiced. It can also be roasted, boiled, steamed, or chopped into cubes and driz­zled with honey. The highly nu­tri­tious seeds are rich in fat and pro­tein and can be eaten roasted. Red sha­toot: Also known as In­dian mul­berry, the fruit are longer than com­mon mul­ber­ries, and sweeter: “The flavour is in­cred­i­ble,” says John. Canis­tel: Also known as egg fruit. A fra­grant fruit sim­i­lar is size to a peach. Tastes like pump­kin and sweet potato brioche. Great in smooth­ies. Fresh pep­per­corns: It can be al­most im­pos­si­ble to find fresh pep­per­corns, which makes John’s freshly grown pep­per a real treat. Fan­tas­tic in Thai cook­ing or a creamy pep­per­corn sauce.

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