How to enjoy your Starfruit
Cut off the Dark Tip Along Each Ridge – Hold the star fruit vertically over a cutting board or counter-top. Using a sharp knife, cut very shallowly down along each of the five ridges (or “star points”), removing and discarding the brown outer edge.
Cut off the Stem End of the Star Fruit – Turn the star fruit on its side. You will see that one end of the fruit comes to a peak, while the other end is flatter with a dark spot (where the stem was attached). Cut off this end piece and discard.
- Slice the Star Fruit – Now your star fruit is ready to be sliced. Like an apple, you can cut thin or thick slices—it’s up to you. Either way, you’ll love the beauty of cutting this marvelous work of nature.
- Remove the Seeds – Using the tip of your knife, remove and discard any seeds you find (Starfruit seeds are similar to apple seeds, but can be slightly larger and flatter).
- Enjoy Your Star Fruit – Your star fruit is now ready to be eaten fresh or added to fruit salads or desserts. Starfruit is also excellent juiced and is especially delicious combined with pear juice. It also makes a beautiful garnish for dishes as well as for cocktails. Just make a slit in the side of a small star fruit slice and slide it onto the side of your glass.
Braised Asian Baby Pac Choi
- 1 bag baby pak choi
- 3/4 cup chicken broth (or vegetable broth)
- 1 tablespoon butter
- 1 tablespoon soy sauce
- 2 teaspoons ginger (minced fresh)
- 1 teaspoon garlic (minced)
- 1/2 teaspoon sesame oil
- Garnish: sliced scallions
- Halve the pac choi lengthwise and rinse it well under cold running water, making sure to gently separate the leaves to get any dirt out.
- In a large saucepan combine the broth, butter, soy sauce, ginger, and garlic, and bring to a simmer over medium-high heat. Add the pac choi, cover, and simmer for 7 to 8 minutes until the pac choi is tender but not mushy.
- Remove the pac choi using tongs to a shallow serving bowl and return the pot with the braising liquid to medium-high heat. Simmer until the liquid is reduced to 1/3 to 1/2 cup, then add the sesame oil and pour the sauce over the pac choi in the platter. Garnish with scallions and any other toppings you desire.
Stuffed Sweet Dumpling Squash
- 2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
- 3/4 teaspoon kosher salt
- 6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
- 1 cup chopped white onions
- 1 cup chopped apple (1 to 2 apples)
- Freshly ground pepper
- 2 cups sliced collard greens cut into ribbons
- 4 fresh sage leaves, coarsely chopped
- 2 cups cooked millet, rice, or quinoa
- 1/2 cup grated Cheddar cheese
- 2 sweet dumpling cut in half through the stem and seeded
- Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the onions to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.
- Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.