不过,与草莓不同的是,覆盆子在烹饪时不会变味。如果你能以划算的价格买到覆盆子,赶紧做果酱吧。在325华氏度(165摄氏度)温度下,一品脱覆盆子加等量糖烘烤20分钟左右,然后搅拌使糖溶解,松散的果酱就做好了。覆盆子果酱不能保存很久,但尝起来就像早晨的阳光。
第四名:桃子 Peaches
A peach is almost impossible to screw up. Before they’re ripe, peaches can slip into a salad or a skillet, where after a few minutes with butter and seasoning (allspice? fennel seed? saffron? sage?) they are ready to meet grilled duck, pork chops or a sliced ham. Once they’re soft all over, eat or cook without delay. Even a few hours in a fruit bowl on a summer afternoon is enough to fur them with mold, after which emergency measures may or may not help.
桃子几乎是不会出错的。还没熟透的桃子可以丢进沙拉或煎锅里,放上黄油和调料(甜胡椒?茴香籽?藏红花?鼠尾草?)煎几分钟,就可以用来搭配烤鸭、猪排或火腿片了。一旦桃子熟透变软后,就要立刻吃掉或烹饪。在夏日的午后,将桃子放在水果盘里几个小时就足以让它们长满霉菌。那样任何补救措施可能都不管用了。
第三名:蓝莓 Blueberries
Blueberries earn their high ranking in part by appearing so often in the wild, spread across valley meadows and mountaintop clearings. The ground-hugging, scrubby bushes have the darkest, smallest, most concentrated fruit, while the high-bush varieties will fill your hat or basket faster. A small haul can be enough for pancakes, muffins or a bowl of cereal. The other trait that raises them high on the list, though, is that even a handful pitched into anything made with stone fruits, or other berries, produces tiny explosions of flavor and color.
【《纽约时报》评选夏季水果之王,这个榜单你服气吗?】相关文章:
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