We can’t think of a garden vegetable more beautiful than this purple and white striped, thin-skinned, oblong eggplant from Europe (accounts of its original origin range from Gandia, Spain to France and Italy, but it was first developed in the mid-1800s). One of the earliest striped eggplant varieties, the fruits are so stunning that it is almost a shame to eat them. However, it’s also considered one of the tastiest varieties so enjoy them as ornaments on the powdery-green bushes while they’re in the garden and as quick-to-disappear dishes in the kitchen. Its flavor lives up to its beauty since it bakes, roasts, or pan-fries into non-bitter, deliciously nutty-sweet & tender morsels—no need to use pre-cooking tricks to remove bitterness. Harvest when 6-8″ long or when the skin still feels like a slightly sticky latex balloon (tough, slick skin means they are overripe).
很多人会搞不懂，以为这是一种名为“菠萝”的樱桃，但事实证明，这其实是对“菠萝番茄”的误解。这是一种“吃起来像鸡肉”的情况，一种不常见的食物被冠以其他味道不太像的食物的名字。研磨过的樱桃甚至与樱桃或菠萝都没有关系，尽管它们是番茄的表亲。在三个绰号中，菠萝的味道是最明显的(但仍然不匹配)。它们尝起来是什么味道?美味，复杂，甜，酸，热带和异国情调!此外，它们有自己独特的“包装”(技术上是外壳)——对儿童和成人都很有用，也很迷人。每颗落地樱桃在成熟时都会掉落，但它的纸质外壳可以保护它不受大多数动物的伤害(我们偶尔会在花栗鼠洞的旁边发现一堆包装纸，所以你可能想要长得足够多，四处转转)。与大多数农产品不同的是，磨碎的樱桃在收获后的短暂储存会改善它们的味道。晾干或腌制后，它们可以保存数周，晾干后也可以做成味道浓烈的“葡萄干”。 Spread your harvest in a single layer for a few days (if you collected them during damp weather they may need to dry a bit longer) and then move them to a “candy” bowl for daily snacking. These fruits also substitute perfectly 1:1 for any tart cherry recipe.