HOLA, IíM PEPINO...




Know Your Pepino's
The Pepino melon is native to Peru. It is also known as a treemelon, bush melon and mellowfruit. You would never guess that pepinos, with their melon like flavor, belong to the nightshade family, that also include eggplants, peppers and tomatoes. The heart-shaped golden fruit is marked with purple stripes or patches. Pepinos, which range in size from plum to cantaloupe. They have fragrant yellow flesh surrounding a central seed pocket. Choose aromatic fruits (the size does not affect the flavor) that give to gentle finger pressure. Avoid those with greenish undertones. Ripen the fruit at room temperature for a few days, if necessary, until it is fully golden yellow. Serve pepino like melon, with a squeeze of lemon or lime. It can also be used in fruit salads.


Pepino Nutrition Facts.
Average nutritional values for 1 medium (100 g) pepino:
Calories 80
Carbohydrates 22g
Fat 0g
Protein 0g
Fiber 5g


Pepino Recipes
PEPINO CHUTNEY
This chutney is best kept for around 3 months to allow the ginger to mellow.
1 1/4 lbs.pepinos
3 large onions
4 cups sugar
4 1/2 cups malt vinegar
1 tbsp salt
250g fresh ginger, finely chopped or minced
2 tbsps cracked black pepper
2 tbsps mustard seed

Wash pepinos, peel and chop into small pieces. Discard the seeds. Finely chop onions and place with the pepinos in large saucepan. Barely cover with water, bring to boil, simmer until just tender, then drain. Add remaining ingredients and boil gently, uncovered, for 1 hour or until thick. Pour into hot, clean jars and seal.


SEA SCALLOPS WITH PEPINO MELON
2 pepino melons, seeded
2 tsp sugar
6 chives, minced
1/8 tsp salt
10 sea scallops
1 tsp soy sauce
5 paper-thin slices prosciutto, halved length wise
10 basil leaves plus 4 sprigs
2 tbsp olive oil

Cut one melon and dice into small pieces. Place in glass bowl. Add 1 tsp of the sugar and 2/3 of the chives; set aside. Chop the other melon into chunks; place in blender with 1 tsp of the sugar and salt. Process until smooth. Cover and refrigerate. Combine the scallops, soy sauce and remaining chives in a non-reactive bowl; set aside. Place 1 scallop on 1 prosciutto half-slice; top with a basil leaf. Roll prosciutto slice around scallop; place seam side down on plate or storage container. Repeat with remaining scallops; refrigerate and cover, at least 1 hour. Heat oven to 450 degrees F. Heat oil in a skillet over high heat; add scallop/ prosciutto rolls, seam side down. Cook until prosciutto begins to brown, about 2 minutes. Transfer scallops back to baking sheet; bake 4 minutes. Remove from oven. Place 1 tbsp of the diced melon mixture in the center of 5 small plates; arrange 3 scallop rolls around fruit on each plate. Top scallops with melon puree; garnish with basil sprigs.


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