Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
White Akebi Fruit
Inventory, lb : 0
This item was last sold on : 11/03/16
White Akebi fruit grows on long, flowering vines. The large fruits develop once the fragrant flowers fall away, growing long and slender up to five inches in length. White Akebi fruit is a pod that looks similar to a Japanese white eggplant. When the fruit is ripe, the pod will split revealing a cylinder of edible translucent white pulp, with a consistency and texture similar to lychee. The pulp contains edible black seeds, though they are rather bitter and are often spit out when the fruit is eaten raw. The fruit has a slight coconut milk flavor, which has been described as somewhat bland.
White Akebi fruit is available in the fall.
White Akebi, or Akebia fruit, is a unique fruit originally from Japan. The white variety is botanically known as Akebia quinata, and there are several other that exist, like the purple Akebia trifoliata and a brown skinned ‘stone akebi’. The plant is grown as an ornamental in the eastern United States and is sometimes called chocolate vine or raisin vine, after the strong scent of its flowers. The White Akebia fruit is also referred to as Shiro bana.
White Akebi fruit is high in protein and vitamin C.
White Akebi fruit is often eaten raw with a squeeze of lemon juice. The pulp can also be deseeded and pureed for beverages or added to smoothies. The pod of the White Akebi fruit can be sliced and sautéed, and eaten as a vegetable. White Akebi fruit is very perishable and should be eaten within a few days.
Akebi fruit is native to northern Japan, where it is sign of fall. In the past, the fruit was rare and was tyonly It is considered a delicacy and is often given as gifts. Today, the fruit is cultivated and is available for longer periods in the fall.
White Akebi fruit is originally native to Japan, China, and Korea. The vines do not always fruit; they require two varieties for cross pollination in order to ensure the production of the pods. Akebi fruit was first introduced to Britain in 1845 and to America shortly thereafter, though they are mostly grown as an ornamental in the United States. Akebi vines are naturally disease and pest resistant and are very hardy; they can withstand temperatures down to minus twenty-five degrees Fahrenheit. Due to the vigorous nature of Akebi fruit vines, they are deemed invasive by environmental groups in the United States.