no secret that Florida is one of the citrus capitals of the
world. Oranges and grapefruits are abundant throughout the
state. Bananas and pineapples are classified as tropical fruit
and are also grown here. However, Florida also produces some
unique and delicious foods and fruits with which you may not
be as familiar.
tropical fruit. Are a very nutritious fruit for the body and
the skin. Avocados contain a nutritious natural fat that lowers
the cholesterol level in the blood and they contain a lot
of vitamin A, B, & E and is therefore used in a lot of skincare
products. Contains iron and vitamin C. To fasten the riping
proces you put them in a closed plastic bag together with
a banana, apple or pear, see bananas. If you eat an avocado
it is nice to sprinkle it with lemon- or limejuice. This way
it won't turn brown. An avocado is really ripe when you can
hear the seed rattle if you shake the fruit. To store them
treat avocados like a tropical fruit; e.g. bananas.
yellow berry type of fruit that grows on shrub-like trees
and has a length of about 12 cm and has five sharp ribs. Contains
vitamin C and a lot of vitamin B. Always buy a carambola ripe
thus yellow, because once picked it ripens badly. Ripe fruits
can be saved in the fridge for about a week. Unripe fruits
are best in the fruit bowl.
coconut is the seed and edible fruit of the coco palm tree.
A single tree yields thousands of coconuts over its approximately
70-year life span. Each coconut has several layers: a smooth,
deep tan outer covering; a brown fiber of 1-2” thickness;
a hard, dark brown hairy husk with three indented “eyes” at
one end; a thin brown skin; the cream white coconut meat;
and at the center, a thin opaque coconut juice. The mature
coconut is oval shaped and about 12 inches long. Coconut oil
and milk are used in frying and baked goods, while shredded
coconut is used in salads, candies, desserts and as a garnish.
LimeMuch smaller than regular "Persian" limes, the
key lime ranges in size from a ping-pong ball to a golf ball
(about 10cm to16cm in circumference).The peel is thin, smooth
and greenish-yellow when ripe. The flesh is also greenish-yellow
and full of highly polyembryonic seeds (two or more plants
from one seed). The interior is divided by 10 to 12 segments,
quite juicy and has a higher acidity than regular Persian
limes. Key lime juice and oil is used in cooking, baking,
juices and cosmetics. See our recipe for Key Lime Pie (right).
kumquat is a sweet/sour fruit and is a member of the citrus
family. The majority of Kumquats in the United States are
grown in Florida. The kumquat is a delicacy whether eaten
fresh or preserved. With a thick sweet peel and a tart pulp,
it is eaten skin and all (except for the seeds). It is a favorite
for jellies, marmalade and crystallizing. Its unique flavor
lends itself as a pleasant addition to many dishes, desserts
of PalmHearts of Palm are, literally, the heart
of the sabal Palmetto, a tall, tough-barked graceful palm
that is the state tree of Florida. Called "swamp cabbage"
by native Floridians, it was long regarded as poor people's
food, and was actively cut down as a source of food during
the Depression, no mean task in the days before chain saws.
It wasn't long, however, before its extreme tenderness and
delicacy was noticed--and its name changed from "swamp cabbage"
to "millionaires salad." Shortly thereafter, Florida enacted
a state law to protect it from ravenous gourmets. Hearts of
Palm have no cholesterol, have excellent fiber content, very
little fat content, and are low in calories.
fruit with flesh which is yellow/red when ripe is one of the
oldest fruits known in history. A mango is prime eating when
it smells good, similar to a peach. Treat them as other tropical
fruit and never store them in the fridge. You must peel before
eating! Contains vitamin B, C, and iron.
PawAn orange coloured fleshy fruit. Are often called
tree-melons. Unripe fruits can be eaten as a vegetable but
ripe fruits always contain more vitamins and minerals. Eat
papayas peeled. Treat them like melons. Contain vitamin B,
C. and iron.
FruitA nearly round fruit, 1-1/2 to 3 inches wide,
has a tough rind that is smooth and waxy and ranges in hue
from dark purple with faint, fine white specks, to light yellow
or pumpkin-color. Within is a cavity filled with an aromatic
mass of double walled, membranous sacs containing orange-colored,
pulpy juice and as many as 250 small, hard, dark brown or
black, pitted seeds. The unique flavor is appealing, musky,
guava-like and sweet/tart to tart and has a tranquilizing
effect on your body. Eat them before you go to sleep and you
will dream sweet dreams. You can store them for a few days
in the refrigerator.
Lobster Commonly called rock lobsters, the Florida
spiny lobsters are easily distinguished from the Maine lobster
in that all 10 of their legs are about the same size. Almost
all of the meat is in the tail because the spiny lobster has
no claws. The meat is sweet and tender.
CrabsAs only the sweet, white claw meat of this
warm water crustacean is eaten, fishermen twist the claws
off and throw the crab back in the sea. The claws regenerate
after about 18 months, although the new claw--known as a retread--is
smaller than the original. Fisherman typically leave each
crab with one claw so it can defend itself. The crabs, considered
a delicacy today, were popularized 80 years ago at Joe's Stone
Crab Restaurant in Miami Beach, now a historical landmark.
You eat them, usually cold, by cracking the shell with a mallet
and dipping the succulent meat in sauce.
1 paper-wrapped package graham crackers (1/3 of a 1
pound box) OR 1 cup plus 2 1/2 tablespoons graham cracker
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key
limes, use them: otherwise use regular limes)
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners’ sugar
the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie
pan. Break up the graham crackers: place in a food processor
and process to crumbs. (If you don9t have a food processor,
place the crackers in a large plastic bag: seal and
then crush the crackers with a rolling pin.) Add the
melted butter and sugar and pulse or stir until combined.
Press the mixture into the bottom and sides of the pan,
forming a neat border around the edge. Bake the crust
until set and golden, 8 minutes. Set aside on a wire
rack. Leave the oven on.
Meanwhile, in a electric mixer with the wire whisk attachment,
beat the egg yolks and lime zest at a high speed until
very fluffy, abut 5 minutes. Gradually add the condensed
milk and continue to beat until thick, 3 or 4 minutes
longer. Lower the mixer speed and slowly add the lime
juice, mixing just until combined, no longer. Pour mixture
into the pie crust. Bake for 10 minutes, or until the
filling has set. Cool on a wire rack, then refrigerate.
Freeze for 15 to 20 minutes before serving.
Whip the cream and the confectioners’ sugar until nearly
stiff. Cut the pie in wedges and serve very cold, topping
each wedge with a large dollop of whipped cream.
1 (9-inch) pie
Prep Time: 40 minutes
Cook Time: 20 minutes