Mom's Experiment With Canistel
We got our parents a CSA trial share for Christmas, and they have loved it so much that they're continuing for the rest of the season (well, splitting with our aunt and uncle). Our mom's really enjoyed scouring the internet for ways to use the new fruits and vegetables that appear in her CSA inbox. This week, canistel (or "eggfruit") was a bit of a challenge, as she'd never seen it before, but after a little research, she learned that it's related to mamey and would work well in a milkshake. I'll let her take it from here:
In the process of making the shake I discovered that if I left it very creamy, pudding like, and served it in a small dessert dish, it is like eating a light yogurt. This definitely can be made into ice cream. I poured them into dessert dishes and placed in the refrigerator to get cooler and will serve them after dinner today. Very, very yummy!Sounds tasty, no? It is. We've got her full recipe after the jump...
Canistel "Pudding"
• about 2 c of canistel pulp from two very, very ripe canistels
• 2 tsp vanilla extract
• 1/3 c demerara sugar
• 1 tsp nutmeg
• lowfat milk
• cinnamon, to taste
Place all of the ingredients into the blender. Add as much milk as necessary to get a pudding-like consistency. Mix until rich and creamy. Pour into dessert cups. Place in refrigerator until cool. Sprinkle lightly with cinnamon when ready to serve.
Photo: Flickr
