Archaeology of Fregetables (Fruit & Veg)

WHAT IS A CHEESE PUMPKIN? Also known as a Cinderella pumpkin, the cheese pumpkin is a Long Island native and relative of butternut squash.  It is also one of the tastiest pumpkins in the gourd family and unlike other gourds with their stringy texture, the flesh of this one is smooth.  Named due to its […]

WHAT ARE MACOUN APPLES? The Macoun apple, while not widely grown, are a favorite ingredient in pie recipes in the northeastern U.S.  This is because during the baking process, the apple still retains a semi-firm texture.  Descended from the Honeycrisp, it’s dark red in color with regal hints of purple and green.  With a well-balanced […]

WHAT IS A PRUNE? This relative to the cherry is a much aligned and mis-understood fruit.  Recently (2001) it’s been re-branded as “dried plums” by the F.D.A.  The association with constipation created a negative brand image in the eyes of consumers.  While a prune is basically a plum that’s been dried, though see below for […]

WHAT IS A CAPERBERRY? This pale green fruit of the caper bush is the result of letting a caper bud flower which produces a caperberry. About the size of a table grape, it’s more flavorful then a caper and should be used much like an olive.  If the berry is pickled while still unripe, they […]

WHAT IS A WINESAP APPLE? This American heirloom apple dates back to the 1800’s  and are noted for their dark red color and juicy flesh.  The name itself comes from its aromatic, wine-like flavor.  It’s a nuanced balance between a sweet Honeycrisp and a tart Granny Smith .  Unlike most apple trees, the winesap flowers […]

WHAT IS AN ALEPPO PEPPER? This pepper is originally from the northern Syrian city of Aleppo!  A member of the Burgundy chili family, it’s less spicy then the red chili pepper flakes commonly used in cooking.  This makes it a great addition when building up more complex flavors in recipes that need a touch of […]

WHAT IS RHUBARB? While rhubarb might look like large, red stalks of celery have been used for medicinal purposes for thousands of years.  A vegetable that’s often paired with strawberry (since both are among the first to be available) and sugar in pies due to its tart taste.   However it’s also excellent for picking or […]

WHAT IS A GHERKIN? Members of the gourd (a.k.a. cucumber) family, the gherkin is a small fruit that’s often used in pickling.  With a warty, greenish appearance more suitable to a frog then a food, it’s thought this fruit was first pickled by workers building the Great Wall in China.  Partial to warm climates, these […]

WHAT IS A PICKLE? The name describes both an ancient method of food preservation as well as the finished product.  Today pickles are made by soaking fruits and vegetables like cucumbers in a vinegar or brine solution with various herbs and spices.  Fermentation then occurs where microbial organisms already present on the skin consume sugar […]

WHAT IS A CERIGNOLA OLIVE? Named after the region of Italy they’re from, these stone fruits are famous for their large size and buttery flavor.  Also known as Bella della Daunia, they’re a member of the Arbequina family!  Naturally available in black or green, the red variety is created by adding dye during their 4 […]

WHAT IS A BRUSSELS SPROUT? These tiny members of the cabbage family are grown for their delicious, edible buds!  Cultivated in the 16th century in Belgium, they are named after the city which is why even a single sprout is still called a Brussels sprout (named after the city).  They were first introduced to the […]

WHAT IS AN ADIRONDACK POTATO? Also known as the Adirondack Blue or Adirondack Red, these tubers are dark brown on the outside.  Each of these varieties comes in a beautiful hue of either a purplish blue or red on the inside.  And unlike many other starches, this color holds even when roasted.  Invented at Cornell […]

WHAT IS A CITRON? Also known as yuzu, this large, yellow citrus looks like a primitive lemon.    Originally from India, it’s thought that Alexander the Great was responsible for the spread of this fruit to the Mediterranean.  An evergreen plant, it has a much thicker white pith then most other fruits.  The skin is originally […]

WHAT IS ZEST? It’s the outer layer of skin of any citrus fruit.  This ingredient is one of the few words in food that’s used as both a noun and a verb.  Officially known as the flavedo or exocarp, this is the most exterior part of the fruit followed by the spongy white pith.  While […]

WHAT IS A ROSE PETAL? Roses are a flowering bush that’s been cultivated for thousands of years.  You’d never know it, but they are in the same plant family as strawberries.  Different colors carry different cultural meanings – red for fertility, white for purity, yellow for friendship and wisdom, blue for secret love, pink for […]

WHAT IS A BARBERRY? These sub-tropical evergreen shrubs are filled with edible fruits and leaves.  It’s the fruit in particular that’s popular in various Asian dishes.  Sour in taste with a bright red color, they’re also called Berberis or Zereshk.  Their tart flavor makes the berries a popular base for preserves.  In Persian recipes the […]

WHAT ARE ROASTED PEPPERS? So roasted peppers are not their own, a separate vegetable.  However as ingredients go they’re awesome enough to deserve their own entry!  For color contrast you can use red, green, yellow or orange bell pepper.  For all three the roasting process brings out their natural flavor while adding a nice, smokey […]

WHAT IS A TANGERINE? Also known as “Mandarins” or “baby oranges” this member of the citrus family is closely related but still different from an orange.  Tangerines first became popular in Florida after being imported there from the city of Tangiers (Morocco).  In the 1800s they exported most of this citrus fruit and thus gave […]

WHAT IS A QUINCE? This ancient ancestor of the apple looks primitive to say the least.  A tough fruit, quince has really gone out of its way to discourage you from eating it.  With “I’m not tasty” visual camouflage like an asymmetrical shape, uneven skin texture and color, the curious (and back in the old […]