ummthatguy@lemmy.worldM to TenForward: Where Every Vulcan Knows Your Name@lemmy.worldEnglish · 21 days agoPassion fruit, like gagh, is slimy and best eaten freshlemmy.worldimagemessage-square17linkfedilinkarrow-up1117arrow-down12file-text
arrow-up1115arrow-down1imagePassion fruit, like gagh, is slimy and best eaten freshlemmy.worldummthatguy@lemmy.worldM to TenForward: Where Every Vulcan Knows Your Name@lemmy.worldEnglish · 21 days agomessage-square17linkfedilinkfile-text
minus-squaremarcos@lemmy.worldlinkfedilinkarrow-up3·21 days ago best eaten fresh Certainly said by somebody that has never eaten it seasoned.
minus-squareummthatguy@lemmy.worldOPMlinkfedilinkEnglisharrow-up1·21 days agoSeasoned with what? I only ever picked it off of the backyard fence where it was growing and devoured as is.
minus-squaremarcos@lemmy.worldlinkfedilinkarrow-up3·edit-221 days agoLiterally seasoned. Dried in a ventilated area for a month or so. (By the way, I have no idea what’s the modern word for that. I know the origin of that one, and can’t find anything in a translation dictionary.)
minus-squareummthatguy@lemmy.worldOPMlinkfedilinkEnglisharrow-up2·21 days agoPossibly just sun dried, as with tomatoes and other fruits?
minus-squaremarcos@lemmy.worldlinkfedilinkarrow-up2·21 days agoKept in storage for a season like we do with cheese.
minus-squaremarcos@lemmy.worldlinkfedilinkarrow-up3·20 days agoThe process people do with cheese is called “aging”? That’s a simple answer, it will be easy to remember :)
minus-squareummthatguy@lemmy.worldOPMlinkfedilinkEnglisharrow-up2·21 days agoSo, a timing process. Good to know. Haven’t heard of it phrased that way. But what becomes of the taste afterwards?
minus-squaremarcos@lemmy.worldlinkfedilinkarrow-up2·21 days agoIt’s stronger, a bit bitter, and with a sweeter aftertaste. It’s great for making juice, but too strong to eat.
Certainly said by somebody that has never eaten it seasoned.
Seasoned with what? I only ever picked it off of the backyard fence where it was growing and devoured as is.
Literally seasoned. Dried in a ventilated area for a month or so.
(By the way, I have no idea what’s the modern word for that. I know the origin of that one, and can’t find anything in a translation dictionary.)
Possibly just sun dried, as with tomatoes and other fruits?
Kept in storage for a season like we do with cheese.
Aged?
The process people do with cheese is called “aging”? That’s a simple answer, it will be easy to remember :)
So, a timing process. Good to know. Haven’t heard of it phrased that way. But what becomes of the taste afterwards?
It’s stronger, a bit bitter, and with a sweeter aftertaste. It’s great for making juice, but too strong to eat.