They are slices of something that was grown more than 100 miles from my home, although they can also be grown closer. (In fact, just the other day I came across a very, very local version of it in a so-called Biblical Garden, a sort of exhibition garden of various species, about five minutes' walk from my home.)They make irresistibly tart, crunchy snacks.
They are in slices because they are going into the freezer until June.
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13 comments:
Kind of looks like kiwi but I'm probably wrong.
Looks like the eyes of a cat down the street.
Whee. Have no idea what the specimen is, but I want to know where the Biblical Garden is!....Unfortunately, my book on exotic fruit is in an unpacked box somewhere.
Green dates? Unripe apricots? Almonds?
that's all I got. There's something about them that just looks not quite ready to eat.
Gotta be tropical... Doesn't have kiwi's seeds and its' not green enough. Looks kinda like kumquat or loquat but it's too green.
Can't let go of this one.
Biblical: Mediterranean, dry heat.
Olives?? Capers??? The scale makes your photo a tricky one, you teasin' lady.
Yeah, gotta be olives. Or tiny avacados.
Nope. PEFACommish is right. They're the eyes of the cat down the... Hah! No! He's wrong! :D
Actually, they are unripe almonds, still in their fuzzy pods. When grown-up almonds are ready to go to market, they must be popped out of this pod (or maybe they fall out, I don't know), but while the pods are young, they're tender enough to slice.
The taste is really surprising: a little apple, a little lemon. No unpleasant "unripe" taste.
Real snacky.
A kiwi is a bird. It's kiwifruit or as the NZ Kiwi Fruit Board would like them known - zespri - they've spent heaps on the marketing campaign.
Aha! Green almonds! I have heard of this, but never tasted it. It could have been grown within your 100 mile foodshed, yes?
Man these are green almonds. Something I used to eat all the time in the spring in the Middle East. I wish it was a delicasy here but no it's not.
I used dip in salt and crunch away. I wish I had some now. It's actually a little late for them now as the best time would be real early spring. So I guess I'll have to wait until next year!
Hey, SFP: Wow, you used to eat these. Well, thanks for the tip about the salt!
Also, I'm going to have fun looking through the SF photos on your site. :-)
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