Grapes (Back)
Nutritious, delicious, a grape wears a cloak of many colours ; the skins can be green, yellow, purple, blue or red.
The green grapes are known as white and the purple as black. (This obviously makes sense to someone). |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
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White, red or black they are one of the most luscious of all fruits, not juicy but so succulent and sweet.
Always smell them, if they are overripe they smell sour. They are useful for many cooking methods and contribute a unique crunchy seedy texture to breads, chutneys, sauces and jams. |
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| |
Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
Rhubarb (Back)
No longer old fashioned now very much in vogue and we are so pleased.
Not a fruit at all but a relative of sorrel and dock. We can poach it slowly with spices and dark brown sugar which will make a good sauce for duck or many other recipes for that matter. |
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| |
Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
|
|
|
|
|
|
| Roasted |
|
|
|
|
|
|
| Chargrilled* |
|
|
|
|
|
|
| Caramelised |
|
|
|
|
|
|
| Smoked |
|
|
|
|
|
|
| Boiled |
|
|
|
|
|
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| Steamed |
|
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*also known as fire roasted and flamegrilled |
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