I grew up an apples and oranges kind of kid. Though my parents did try to expose me to unique foods, we really didn't have that many exotic fruits or veggies in rural Missouri in the eighties. I don't think I had a mango until college. Shocking, I know. Life without mangos is very sad.
Then came the hubby. This guy will try anything and likes almost everything (no capers, mushrooms or eggplant, thankyouverymuch). His adventurous attitude towards life (and food) was one of the things that attracted me to him most.
|Fuyu persimmons in a fruit salad with berries|
Both varieties have a perfectly autumnal flavor, almost as if a touch of pumpkin pie spice perfumed the fruit. While the hachiyas are delightful for puddings and jams, the fuyu can be used in myriad ways from a fresh salad addition to an accompaniment to Brie.
|Parsnips in their native state|
|Carrots and parsnips in olive oil, ready to be roasted|
|A vegetarian dinner with baked sweet potato, roasted carrots and parsnips, parmesan brussel sprouts|
What fruits and veggies intimidate you? Give them a try! If all else fails, there's always the pizza guy. Happy adventurous eating!