tag:blogger.com,1999:blog-1195036990155736213.post8125643475103288529..comments2023-10-16T00:02:06.656+11:00Comments on Fare Dinkum : Pomegranates Red/WhiteGeorge Biron http://www.blogger.com/profile/03592491708632830206noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1195036990155736213.post-26230713335703003172010-04-08T17:36:46.309+10:002010-04-08T17:36:46.309+10:00I warned you George that Blogger works in mysterio...I warned you George that Blogger works in mysterious ways.<br />Thank you very much for all the info and ideas. And thank you for looking me up -'erudite' might be a bit hard to live up to!Alisonhttps://www.blogger.com/profile/00005367478529607992noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-67519566945969127532010-04-07T10:42:39.614+10:002010-04-07T10:42:39.614+10:00I'm not censoring comments but incoming commen...I'm not censoring comments but incoming comments seem to be disapearing from the dashboard dont know why?George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-75035922280279534462010-04-06T15:09:51.590+10:002010-04-06T15:09:51.590+10:00Hi Alison
Sorry but I did not get the last comment...Hi Alison<br />Sorry but I did not get the last comment. Now...<br />Some strains of Pomegranates do not have very fleshy seeds. Up until a couple of years ago most Australian pomegranates were a bit ordinary compared to imported fruit so you may have got an imature one or one thats not too fleshy. How to tell ripeness is a bit hard but you just have to look inside one. Greengrocers [except for supermarkets] usually open one up to show you ripeness. The ripe ones are also very heavy. If you have a tree the largest and most coloured fruit should be picked first this will gauge the ripness of the tree. They will keep for a long time but not if they are already split.<br />With the tomatillo you can make a traditional salsa verde in the Mexican style with chilli coriander and lime. You can pickle them as per green tomatoes, also makes good chutney. I am drying some at present and they are very sweet. Mexican recipes abound with them sometimes with Pomegranates in the same dish.<br />The skin melts when cooked so you do not have to peel them for sauce and they also have a very different but very appetising flavour when cooked.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-34348810014034966432010-04-06T14:12:28.305+10:002010-04-06T14:12:28.305+10:00George, don't know if you got my comment sent ...George, don't know if you got my comment sent the other day.Sometimes blogger seems to work in very mysterious ways. Two questions about pomegranates. The very red ones don't seem to have very much flesh around the seeds - is this normal? And how do you tell if a pomegranate is ready for eating - prompted by the thought that those I bought may not have very fleshy seeds because they aren't ripe yet?<br />Last weekend I bought some tomatillos in Canberra and used them in salads with avocado - a la our Sunnybrae lunch last month. Thought they might be fun to grow here in Sydney - could you post a few more recipe ideas before I commit to a garden full. Would they make chutney - any other ideas on preserving?Alisonhttps://www.blogger.com/profile/00005367478529607992noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-164518107898551532010-04-06T07:27:09.137+10:002010-04-06T07:27:09.137+10:00I've never seen an Australiam pome in Tas only...I've never seen an Australiam pome in Tas only American...an expensive but delicious treat. Certainly a bountiful time of the year here. Have just arrived in Hobart with boot full of quinces for Scumps & fellow foodies. <br />Nice post. Cheersut sihttps://www.blogger.com/profile/15538141894476024857noreply@blogger.com