Today I go to get my fuzz cut so I expect spiffy forScrubfest II .
Afterwards , I was walking to a local deep brown store and saw some small xanthous yield on the pavement . Looking up , I spied their origin – a large pindo palm , develop at the border of a parking heap .
The fruits were scatter about onto the sidewalk , street , and in the landscaping .
I went and got my coffee , drink it , then yield and filled the empty cupful with good pindo fruit .
Then I filmeda short video and post it , so others could see what a pindo palm tree looks like and know about its delicious comestible fruit .
Though , I must say , the fruit really are n’t that delicious right off the tree . They are fibrous and a trivial astringent , with flavour of coconut and mango – but they become REALLY scrumptious when you process them into pindo jelly , and that ’s what I did this afternoon .
First , I pitted them , merely by smashing the fruit between my finger’s breadth and take away as much of the bod from the pit as potential .
Those pits will be planted in the nursery , incidentally , so we can grow many more pindo palms .
Then I put all the fruit into a pot and added a quart of water and a cupful of kale , used a submergible blender to mash it all up , skins and all , then boiled it for a bit .
Once it had boiled for ten minutes or so , I distort out the fibrous pulp by pour the hot mash through a screen .
It guide some shattering of the flesh to free all the juice . Just mash it with the back of a spoonful or fork against the screen . There are a lot of knotty fibers in the yield which are n’t that palatable . You want to allow most of them in the sieve and not in your fix / jelly .
Once I had my laboured , fibre - free half - wangle juice , I put it back on the stove to prepare down . I bestow a teaspoon of salt and then let it manipulate for about 45 second or so , stir on a regular basis , until it was jam - thick , then poured it in jars .
I only forage about 3 - 4 cup of fruit so draw a 3/4 dry pint of electronic jamming is n’t bad .
The flavour as jam is tart and sweet , with rich coconut and mango flavors , along with a solid partial of salt butter . It ’s truly amazing .
You canread more about pindo palm here .
And here , on Green Deane ’s land site .
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