- ESTHER OERTEL
- Posted On
Mensam Mundum – World Table: Odd and exotic fruits and vegetables
LAKE COUNTY, Calif. – In honor of this month’s holiday, Halloween, today’s column will celebrate the odd, the eerie, and the out of the ordinary when it comes to fruits and vegetables.
I traipsed to a local supermarket today, phone in hand, hoping to take photos of a few exotic offerings in the produce department. I didn’t have much luck, as what was there was pretty commonplace, at least from our point of view.
But when I began to view the veggies and fruits through the camera’s eye, it dawned on me that ordinary is really just a matter of perspective. The colorful fresh fare that lines the shelves of the average supermarket produce aisle is anything but ordinary.
The array of colors is amazing, not to mention the varying shapes, sizes and textures of each farm-produced item. It boggles the mind to think that such diversity sprang from the ground … or the branch … or the vine.
Take the avocado, for example. Its hard outer coating is so bumpy and rough that it’s also known as an alligator pear. The skin that hides the rich flesh within is anything but appetizing.
How about the artichoke? Who would’ve thought that we’d consider this bud from a thistle plant such a delicacy, and who had the nerve to eat the first one?
Fuzzy kiwi look like cute little alien creatures, not unlike short-haired versions of the “Tribbles” of Star Trek fame. (Can’t you just imagine them purring?)
Gnarled rhizomes of ginger look more like tree roots than food, and pineapples remind me of hand grenades with wild hair-dos on steroids.
Let’s not forget mushrooms, the “fungus among us” which is harvested from light-deprived growing caves.
You may think I’m easily amused, and perhaps I am, but I think of produce as art from a very creative mind. And the best part is that we’re privileged to eat it.
The truth is that many of the fruits and vegetables we now take for granted were once considered rare and exotic. Hot peppers, kiwi fruit and mangoes all fall into this category.
What follows is a fun look at some unique fruits and vegetables from around the world and close to home. They may seem exotic now, but who knows? One day they may be commonplace fare in our local market.
What better plant to celebrate autumn than the pumpkin tree? These branches with mini pumpkin-like fruit are sold for decorative purposes this time of year. As much as it looks like a pumpkin, the fruit is actually an ornamental eggplant, which is used in Asia in stir-fry dishes.
The dragon fruit’s official name is pitaya. Common in Asia, as well as in Central and South America, it sports a hot pink outer rind, out of which emerge neon green leaves that are reminiscent of tropical fish fins. Its bright white black-flecked flesh is sour, juicy and refreshing.
Chinese artichokes, also known as crosnes, look like grubs or caterpillars. They have a rich, artichoke-like flavor and are eaten sautéed, pickled or as a garnish.
The grapefruit-sized cherimoya looks almost reptilian, with tight green scales on the outside. Inside is white flesh that’s soft and super sweet. It’s described as having a flavor that’s similar to a combination of banana, strawberry, and pineapple.
Durians are popular across Southeast Asia. Green, football shaped, and spiny, they’re known for their strong, unpleasant odor and are banned from being eaten in public in some locations. Despite the smell, their silky, sweet fruit is used in desserts, or sometimes eaten raw in segments.
The black radish looks nothing like its small, red, rotund counterpart that we’re used to seeing. Rather, it looks more like a chubby, black-skinned carrot. A more common variety is round and about the size of a tangerine. It has a pungent flavor and is used often as a supplement.
Fiddleheads are a short-lived delicacy, being available for only a few weeks in the spring. These curly fronds from young ferns are native to Canada and New England and taste somewhat like asparagus. One note of caution, though: When eaten raw, they’ve been linked to food poisoning, so it’s best to steam them before eating.
Lychee fruit has long been seen as a dessert on a Chinese menu, but have you ever seen them in their natural state? This fruit native to Asia looks more like a sea creature than a fruit. Green tentacles grow out of bright pink skin which surrounds the sweet, juicy, white flesh inside.
Morel mushrooms, native to woodsy areas in the U.S. and Europe, have a honeycombed head, making them look like elongated brains on a stick. Be careful if you hunt them in the wild as some varieties are poisonous.
Star fruit, also known as carambola, have five fin-like segments along their elongated body, so when cut a star shape appears. This tropical yellow fruit tastes a bit like plums or pears.
When sliced, the lotus root has a beautiful, almost snowflake-like, design in its flesh. It’s crunchy like water chestnuts or jicama, but has a more delicate flavor than either of these.
Ramps, also known as wild leeks, are becoming increasingly popular with chefs. This member of the onion family has a scallion-like bulb and flat, broad leaves. Native to North America, it’s typically available for only a few weeks each year.
That’s my exotic green grocer’s dozen. Can you think of any I missed?
As to today’s recipe, below are instructions for making a tasty baked pumpkin stuffed with cornbread and autumn greens. We have a plethora of pumpkins growing in our home garden now, both large and small. The bright spots of orange that peek through the tangle of green vines reminded me of this delightful and somewhat out of the ordinary treat for your fall dinner table.
The recipe below is a vegetarian version of this dish but, if you prefer, cooked sausage or sauteed ground meat can be added. Enjoy!
Baked Stuffed Pumpkin
Ingredients
1 medium pumpkin, about 10 inches in diameter
1 recipe cornbread, baked, cooled, and chopped into 1-inch cubes
4 tablespoons olive oil or butter
1 medium yellow onion, chopped
2 garlic cloves, minced
6 cups fresh autumn greens, such as kale, collards, turnip greens, beet greens, or chard (or a combination), washed and coarsely chopped
1/2 cup walnuts, chopped
1 egg
3 tablespoons chopped mixed fresh herbs of your choice, such as sage, thyme or parsley (Note: 3 teaspoons dried herbs can be substituted)
Salt and freshly-ground black pepper, to taste
Vegetable broth to moisten
Procedure
1. Preheat oven to 350 degrees F. Cut the lid off the pumpkin and scoop out seeds and fibers. Place cleaned pumpkin on a lightly-oiled baking sheet and bake for around 45 minutes, then remove from oven and keep warm.
2. In a large skillet, heat olive oil or butter over medium-high heat and add onion and garlic, stirring to coat with oil. Cook, stirring occasionally, until vegetables are slightly softened and golden, about 5 minutes.
3. Add greens and fresh herbs. Cook, stirring, until greens are wilted and coated with oil.
4. In a large mixing bowl, place cornbread cubes, wilted greens, walnuts, egg, salt, and pepper, stirring to combine. Add enough broth to moisten.
5. Place stuffing in pumpkin and cover with foil. Replace pumpkin in preheated oven and bake for 35 or more minutes, until stuffing is cooked and pumpkin is tender.
6. Transfer pumpkin to a pretty platter and remove foil. Serve warm, being sure to scoop bits of cooked pumpkin on to everyone’s plate along with the stuffing.
Serves 6.
Esther Oertel is a writer and passionate home cook from a family of chefs. She grew up in a restaurant, where she began creating recipes from a young age. She’s taught culinary classes in a variety of venues in Lake County and previously wrote “The Veggie Girl” column for Lake County News. Most recently she’s taught culinary classes at Sur La Table in Santa Rosa. She lives in Middletown.