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Winter Fruits

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Kumquat

Did you know…

Kumquats originated in China (they are noted in literature dating to the 12th century), and have long been cultivated there and in Japan. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America.

Fruit Selection

Choose firm, glossy colorful fruits. Avoid bruised, shriveled, or wet fruits.

Recommended Storage

Refrigerate kumquats for up to 2 weeks.

Kumquat Refrigerator Pie

Ingredients

Crust

1/4 cup sour cream
1/2 cup unsalted butter
1 1/3 cups all-purpose flour

Ingredients

1 cup heavy cream
3 tablespoons sugar
1/3 cup pureed kumquat rinds
14 oz can condensed milk
the juice of 1 lemon
the juice of 1 lime
the juice of 1 orange
8 oz package cream cheese, room temperature

Method

  1. Preheat the oven to 350 degrees. Combine sour cream and butter together in a bowl. Mix in the flour, but do not over mix. Form the dough into a ball and place into the refrigerator for a few minutes. Lightly flour your work surface, and roll the dough into a medium thick crust. Place the crust into a 9 inch pie plate and prick the crust with a fork. Bake for 20 minutes or until golden brown. Let cool completely.
  2. Beat the cream and sugar with an electric mixer until it is light and fluffy, and holds its shape well. In a separate bowl beat the room temperature cream cheese, kumquat rinds, milk, and juices until well combined. Now add the fluffy whipped cream and beat until it is well incorporated. Scoop the filling into the cooled pie shell. Refrigerate overnight before serving.

Pomelo

Did you know…

The tangelo is a hybrid between the pomelo and the tangerine. It has a thicker skin than a tangerine and is less sweet.

Fruit Selection

Look for glossy, round, smooth pomelo that are heavy for their size. Avoid gray-brown spots.

Recommended Storage

They can be left out for a week or refrigerated for up to eight weeks.

Pomelo Salad

For the delicious recipes visit Rasamalaysia

Cranberries

Did you know…

About 95% of cranberries are processed into products such as juice drinks, sauce, and sweetened dried cranberries. The remaining 5% is sold fresh to consumers. Cranberries destined for processing are usually frozen in bulk containers shortly after arriving at a receiving station. To allow air movement deterring decay, cranberries for fresh market are stored in shallow bins or boxes with perforated or slatted bottoms. Because harvest occurs in late autumn, cranberries for fresh market are frequently stored in thick walled barns without mechanical refrigeration. Temperatures are regulated by opening and closing vents in the barn as needed.

Fruit Selection

Choose firm cranberries with a bright red color. Avoid mushy, wet or pale berries and debris.

Recommended Storage

Refrigerate cranberries for up to three weeks or freeze for up to a year.

Pumpkin Cranberry Bread

Great recipe for this cold winter Libby’s Pumpkin Cranberry Bread

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