Nice to meet you, Granadilla

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This week, I’ve became a fruit hunter who is out on a trip to search for a fruit I have never tasted before. My feet brought me to the St. Lawrence Market located on Front and Jarvis.

Out of many local markets in Toronto, I went to St. Lawrence market because the market is very close to my campus and I’ve always had a thought to visit but I haven’t. When I lived in Fredericton, New Brunswick, I’ve went to the farmer’s market with my mother every week where I enjoyed the aroma of freshly baked bread swims around the air and the lively environment made by people gathered all around the city.
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There were different kinds of apples and grapes on the showcase. Some of the stores had rare ones such as papaya, figs and then I saw one store from base floor, Phil’s Place, where there were fruits I’ve never seen before. As a fruit hunter, I looked from quite close and one fruit definitely caught my eyes from many exotic fruits. The name is granadilla and it looks like a small orange or big clementine but when you touch it, it has hard shell. I personally loveclementines and all those fruits in orange family and when I saw granadilla, in my head, I was screaming like a kid; “I want that!”

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Apparently from searching internet, I found out granadilla is close to passionfruit family rather than orange. Granadilla belongs to the family of passifiora and grows to a climber. It is native to central Mexico and western South America and is a very popular fruit in these regions. It is tend to be available  all season with the help of greenhouse these years, however, generic fruiting time is around March and April. The market price of granadilla is around $1.80 to $2.99 where I got mine for $1.99 at the St. Lawrence market.

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I’ve cut into halves and tasted granadilla as soon as I’ve arrived home.
When I’ve tasted it, there were not much of fulfilling umami nor saltiness. However, the jelly inside was really sweet and those edible seeds had a bitterness and sourness at the end.
The taste of granadilla seems like melted lychee jelly with a kick of clementine aroma.
The shell had weak vibrant smell of orange, stronger inside the fruit.
My first thought of granadilla was shiny fruit that is a mixture of clementine and pear but when I touched it, the hardness of shell was like a pomegranate and passionfruit.
Because it has hard outer shell, when you cut the fruit, you can hear this cracking sound like a chick breaking out of the egg.
I did enjoy granadilla as I saw empty shells on my plate, except there were too much seeds for me. However the taste and aroma of granadilla attracted me and will do next time when I visit the market again.

If I was to cook this fruit or using this fruit on a dish, I would scoop out the inside jelly and add it to yogurt like the granola topping. The seed has crunchy taste like granola but the sweetness of jelly will amplify the flavour of yogurt. Personally, another way of using granadilla would be in kimchi. In Korea, some family uses natural sweetness of fruits into the kimchi and I believe the sweetness of granadilla is perfect fit as it is not too sweet but not too sour.

Throughout making this “documentary” of fruit hunter, I realized there are more fruits and ingredients out in this world. I was dumb as I thought the small amount of fruits on the showcase of markets like metro or sobeys were only ingredients I would see. However, those exotic fruits were quite close to my surrounding environment. Also, due to this activity, it made me want to try other fruits I have not tried and would like to make a unique dish one day.

References:

http://www.naturespride.eu/our-products/product-detail/granadilla/
http://www.edible.co.nz/fruits.php?fruitid=49_Passionfruit%20-%20Sweet%20Granadilla

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First time trying the duck heart!!!!!!!!

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Last week, I went to a restaurant called Bar Buka on Portland and King with my friend.

One of the appetizer was a dish called Cuore d’anatra which is a dish of deep-fried duck heart with n’duja and sprinkled rosemary ash on top. The sauce on the bottom is spicy but a bit sour.

The duck heart itself was full of umame as one bite of it gave me mouthful. Rosemary ash had bitter taste however the ash gave so much aroma.

Since the dish was deep-fried, it was crunchy and scent of rosemary filled at our table.

The sauce came out with this dish, which was roasted red pepper paste with n’duja (I asked the server), it tasted like the spicy mayonnaise which sushi bars has on some of their dishes to me.

I really enjoyed this dish however I would not eat again because for that 5 pieces of fried duck heart, it costed me 7 dollars. Yes, the decoration was awesome like volcano, yes the harmony of spicy sauce and cushion-like meat of duck heart were mouthful but, if I paid 7 dollars for a dish, I would like some more.

This experience at the restaurant, not only the dish, was a memorable to me because I have never had the ingredient before. The rosemary ash had a kick of aroma and surprised me. In my opinion, because of this experience, I would be tasting the food more seriously, thinking what ingredient goes with what.