If you’ve been following, you know that one of the things I first thought was cool about my new garden is that we have waterdragons here, and frequently see them flitting about. Well, the rain has finally gone away here in the Sunshine Coast, and when I ventured outside today I discovered that I also have the fruit of dragons (henceforth known as Dragonfruit) growing in my garden.
They are awesome looking, night flowering cacti that grow these super cool looking fruit. I think that I have left mine on for a wee bit long, so they don’t have a lot of flavour left, but I just found a chutney recipe, so might have a go at that cos if nothing else it will look way very interesting. Though I’m getting close to needing more jars, more on that later.
I’m going to be able to make some very interesting fruit salads this year: passionfruit, dragon fruit, banana and tamarillo anyone? Does anyone else find that when they think of tamarillos there is a mental association with Armadillos? Maybe that’s just my strange brain. I’m not sure what I’m going to do with all my tamarillos either, they seem to just be mental imagery for me right now, my other one is the story we always get told of when my Mum was little and Grandmax had to fence off the tamarillo trees as otherwise Mum would wait for them to fall down and would end up with a rash on her face since they’re so high in acid.
I’m also wondering about my Aloe Vera. I’ve found how to make my own Aloe vera gel, which is on the to do list, but I have also recently tried the silky sweet and spectacular Aloe Vera juice, and want to have a go at that, but not doing so well on finding recipes, so all help appreciated there.
Heading back indoors, had a busy day yesterday in the kitchen. Chilli plant was overflowing with spicy goodness, so I made a big batch of Harrisa, though I’m going to try a few other things, even with harvesting 40 (yup, 4-0) chilli for the recipe the bush is still laden.
Also, another batch of Watermelon Rind Chutney, after Kim’s suggestion to blend it down a bit, turns out I really like watermelon rind chutney, all those poor rinds I have thrown out over the years!
I also made a batch of Onion Jam, which like the harrisa was a first effort – and turned out super yummy, had some this morning for breakfast on muffin splits with ricotta and smokey ham. Recipe’s
- 1 tablespoon olive oil
- 600g brown onions, thinly sliced
- 2 sprigs fresh thyme
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- Heat oil in a saucepan over medium heat. Add onion and thyme. Cook, stirring occasionally, for 15 to 20 minutes or until golden. Add sugar. Cook, stirring, for 3 minutes. Add vinegar and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until thick.