Nuts Just Nuts

Cherry Mango Cherries Raisins Relish

This is a  easy great relish made with a variety of fruits. Enjoy it when fresh cherries are in season and when you a craving something sweet that is delicious and nutritious.

Ingredients:

• 1 ripe mango, diced
• 1 sweet apple, dice
• 1 cup pitted cherries, cut in half
• 1/2 cup golden raisins
• 1/2 cup chopped pecans
• 1 TBSP raspberry vinegar

Directions:

Combine all ingredients in a serving bowl , chill and serve (See how easy!)

Easy Apple Relish

This easy recipe includes a variety of apples, dates, apricots, and nuts for a compliment to any savory meal.

Ingredients:

• 1 large crisp sweet red apple, unpeeled
• 1 large green apple, unpeeled
• 2/3 cup sweet concord grape juice
• 1/3 cup chopped dates
• 1/3 cup diced dried peaches
• 1/3 cup golden raisins
• 1/4 cup sliced almonds
• 1/4 cup finely chopped walnuts
• 1 1/4 tsp ground cinnamon
• 1/2 tsp almond extract

Directions:

Core and finely chop apples. Transfer to a covered mixing bowl and add the rest of ingredients mixing well. Chill and serve.

Cinnamon Fruit and Cranberry Relish

This is a favorite at the Thanksgiving table as it combines the flavors of cranberries, a touch of cinnamon and a few other flavorful ingredients.

Ingredients:

• 1 (12ounce) package of fresh cranberries
• 3 Crisp apples, unpeeled, cored and quartered
• 24 pitted dates, cut in half
• 1 Cup black raisins
• 1/2 Cup golden raisins
• 1/2 Cup toasted pecans, coarsely chopped
• 3 TBSP maple syrup
• 1/2 TSP ground cinnamon
• 2 or 3  persimmons, sliced

Directions:

Combine the cranberries, apples, dates, raisins, and pecans in food processor and chop till fine.  Transfer to a large mixing bowl and add the maple syrup and cinnamon, mixing well.  Line the sides of clear serving bowl with persimmon slices.  Transfer the relish to the bowl, and chill for 12 hours before serving.  (Relish will be moist but it will thicken as it chills)

There a number of varieties of nuts in the world that are not usually seen in America. One of those, oyster nuts, comes from East Africa. The oyster nut is actually a member of gourd family. It is a fast growing climbing vine that can grow sixty to seventy feet tall and individual vines may grown to over 100 feet in length and clings to the trees and plants that surround it.

The plant is sensitive to cold and frost but in the right conditions can live fifteen to twenty years. The plant is propagated by seed and takes eighteen months for the plant to flower. There are both male and female plants and until they flower it is impossible to tell which is which.

The gourd takes four to five months to mature and at maturity look like large footballs with deep ridges. They grow to one to one and half feet in length, eight to twelve inches in diameter and may weigh up to thirty pounds. When the gourd ripens they burst open releasing 100 to 140 pale yellow seeds that are contained in the gourds golden yellow pulp. These seeds are the nuts. They are covered by a strong, bitter tasting husk. The nuts are large, flat, and circular shaped about 1 and one half inches in length by one half inch thick.

The name, oyster nut, come from the appearance of the nut, and are opened the same way oysters are shucked. The nut is cut around the edge and they pried open to extract the kernels.

Oyster nuts can be eaten either raw or roasted. Their flavor is similar to a Brazil Nut. The kernels are the edible portion of the nut and the outer shell must be removed in order to obtain the kernels. The outer shell should not be consumed as it is extremely bitter and unpleasant.

Oyster nuts are high in fat, about 62% and in protein, about 27%.

In East Africa the nuts are used to make sweets, cakes, and soups. The oyster nut is sometimes made into a paste and mixed with fish and cooked in a banana leaf. Also in East Africa the oyster nut is used for its medicinal properties as it encourages milk production in nursing mothers.

Oils are also extracted from the nuts which are used for cooking, cosmetics and soap making. After extracting the oil from the kernels the residue is then used for animal feed.

The oyster nut is well know in East Africa but its use in America is extremely rare. As the oyster nut becomes more well known and cultivated its use in America may include candy production and as a component of mixed nuts.

Nuts are versatile and delicious. The oyster nut is just one of the exotic varieties that someday may grow to be extremely popular throughout the world.

The Chinese invented many wonderful things including astrology. In fact, the Chinese Lunar New Year is the longest chronological record in history. According to Chinese astrology, 2010 is the Year of the Metal Tiger.

The first day of the Chinese New Year is celebrated at the second new moon after the winter solstice which can fall anywhere between late January and the middle of February, depending on cyclical lunar conditions.

In 2010, the Chinese New Year starts on February 14. The Year of the Earth Ox will end and the Year of the Metal Tiger will be ushered in. Celebrations will last for 15 days, until the full moon arrives and the Lantern Festival takes place.

Chinese recipes often include cashews, almonds, peanuts or macadamia nuts for their crunchy texture and wonderful nutty flavor.  Below are 4 recipes, each featuring a different kind of nut used in Chinese cuisine. Read the rest of this entry »