Jabuticaba cooking

My mother in law called me on Saturday and told me that there were lots of Jabuticabas on her mother in laws jabuticaba tree. I had already told her that I wanted some so I told my husband that we needed to go there immediately.

Jabuticaba is like a big blue colored berry that grown along the tree branches. Inside it is white and got tiny kernels. Those you either spit out or squeeze out.
We got to my husbands granny and my husband climbed the tree and started picking the jabuticabas. He picked 4 plastic bags. One being really big. I ended up with almost 3.

When I came home I rinsed them all in the sink and started to think about how I would store them. All my bowls were too small so I went and got the biggest bowl I had.

I am not sure how big this bowl is but it´s huge, probably 20 liters or so. The Jabuticabas are really big so I figure I had about 10 liters in the bowl. Here you can see the differnce between my big one and a normal little bowl.

My mission was to make squash and jelly from it. I have made 2 liters of squash so far. Burned one load of jelly and managed to make one load of jelly into syrup.
So it’s going pretty good. *lol*

The syrup will be for ice cream or yogurt, it´s very sweet. And todays mission is to make Liquor de Jabuticaba, a sweet tasting liquor with Cachaça – sugarcane rum.
I haven’t started on that yet so I can´t tell you how it´s coming on. But hopefully it will be good. And I still have about 4 liters of Jabuticabas left that I need to take care of today so I think I will make more squash as that seems to be the easiest.

Abacate

I love avocado. It´s a wonderful fruit, yes it is a fruit actually, and you can use it in so many different ways.
I usually just use it in salads but you can make just about anything from it.

For more tips on how to use avocados and to see what nutrients it contains read more over at Daily Power Walk and Avocado, a versatile fruit.

How do you like your avocados?

Fruity breakfast

This is part of the breakfast I made this morning for the Swedish kind of Paper Chef, Cyberkocken. Ilva from Lucullian Delights is holding it this month it's also her creation and it's now been one year since she started it. It's been a success among swedish food bloggers and the variety of food has been very nice.

I went for breakfast this time, we all need to start our day with something good in our stomach so..
One of the things I presented was Sharon fruit and grapes with basil sugar and sesame seeds.

It's very simple:
Dice the Sharon fruit and cut the grapes inhalf. Mix sugar with fresh basil, 3table spoons of sugar and 5 basil leaves. Add to the fruit and sprinkle sesame seeds on top.
Enjoy.

Acerola

Have you ever tried C-vitamin tablets that contains "Acerola"? Well if you haven't and want some really nice c-vitamin tablets you should go and buy some at once! it's truly addicitive.
So what is Acerola? Acerola is a small fruit that is very common in South America. They grow on a small litle tree/shrub. You might think it's cherries first, but inside there are small seeds and the taste is a bit sour/sweet.

The good thing about Acerola is that it contains loads of C-vitmain. You get the minimum daily dose from just one single berry. Not bad right. To get up to the same quantaty of C-vitmanin when you eat an orange you have to eat a few oranges instead of just one little Acerola berry. A few meaning like atleast 10. :)

Here in Brazil you can find Acerola flavour in milkshakes, ice-cream and so on. You cannot buy them so whenever I get some I put them in the freezer. Mix it with some milk and sugar there's your Acerola milkshake. Easy and nutricous. To get the most C-vitmain you should eat them when they're green. Thats when the C-vitamin level is the highest. So if you feel a cold's coming on, ask the pharmacy for some Acerola tablets.

Acerola also goes under the name Malpighia glabra.

Lichia Seca

Dried lichia kernels.
Sometimes it's not the fresh fruit that is the most beautiful. Sometimes the leftovers are what attracts us. At least in this case.