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Category Archives: Fruit

Pie? Oh My!

Posted on June 10, 2008 by foodgal One comment

It’s cherry season, when Food Gal’s fancy turns to cherry pie. Not just any cherry pie, though, but the one made by C.J. Olson’s Cherries stand in Sunnyvale.

The fruit stand, which has been in the same location since 1899, has weathered a lot of changes over the decades, including development all around it. But one thing hasn’t changed: During cherry season, you’ll find sweet, juicy, fresh cherries sold at the stand in abundance May through August, and November through February.

Deborah Olson, fourth generation owner/manager of the fruit stand, is a trained pastry chef. Is it any wonder then that her Bing cherry pie is the stuff of dreams? It boasts a super flaky crust, and the filling is bursting with cherries without being cloyingly sweet. When a pie is this good, it’s almost a waste of time to try to make one better yourself.

A 6-inch pie is $11.99, and available for shipping year-round. The 8-inch version ($17.99) and 10-inch one ($21.99) are offered only at the fruit stand.

Your Chance To Try the Most Delicious Fruit Ever

Posted on June 2, 2008 by foodgal 9 comments

That’s what mangosteen has been called. Until this year, the only way to try the fresh tropical fruit was to travel to Southeast Asia, where it originated; or to get your hands on others grown in Hawaii or Puerto Rico.

The U.S. Department of Agriculture once banned the importation of mangosteens and other fruits from Thailand because of the concern that they might harbor fruit flies that could infect citrus trees in the United States. Thailand, though, agreed to irradiate its shipments (a method that kills pests with radiation). The first shipments now have arrived in the United States, just at the peak harvest season of the fruit.

You’ll pay a dear price for them, too. At 99 Ranch markets, the tangerine- to orange-sized fruit with a dark purple exterior are $8.99 a pound. And finding them is not always easy, either. At 99 Ranch in Cupertino last week, I came up empty-handed. But my trip to the 99 Ranch on Hostetter Road in San Jose a few days later netted me the goods.

So are they really the most amazing fruit you’ll ever taste? I was dubious. I had tried frozen mangosteens in the shell from an Asian market, and wasn’t impressed. I also had tried a mangosteen juice beverage that was just ghastly.

Strawberry Shortcakes For Breakfast

Posted on May 14, 2008 by foodgal 8 comments

You only live once, so why not indulge? Especially since I’ve made this treat a little more virtuous.

Instead of the usual calorie-laden whipped cream filling, I’ve used thick, non-fat Greek yogurt in its place. Yes, the shortcakes still have some cream and butter in the dough. There’s not much getting around that. But yogurt is packed with active cultures that reportedly aid digestion and boost the immune system. And fresh fruit always does a body good. I’ve added just the tiniest drizzle of honey to mellow the tartness of the Greek yogurt. You also canÂ stir in a tad with the sliced strawberries, if the fruit is not sweet enough.

Lastly, I’ve added a spoonful of diced crystallized ginger in with the strawberries. I could say I’ve added it for medicinal purposes. But those of you who know me too well will realize it’s there because I simply can’t get enough of its spicy sweet heat. For those of you who aren’t so partial to ginger, you can leave it out.

There you have it: fresh fruit, yogurt, and honey. That’s a pretty healthful breakfast. Throw in the biscuity shortcake and it’s still better for you than a lot of Sunday brunch fare.

So go ahead and enjoy one of these strawberry shortcakes for breakfast. Or anytime, in fact. The baked shortcakes can be frozen in a Zip-Lock bag, making it easy to serve one on short notice. Allow to thaw in the bag on the countertop for an hour, then warm shortcake in a 350-degree oven for about 15 minutes.

The shortcake recipe is from the June 2008 issue of Cuisine At Home magazine. The filling is my own simple concoction. Read more