FOOD
YOUR SEASONAL PRODUCE WATCH
SOUTH America sure hit the culinary jackpot when it came to the native ingredients they were blessed with. Potatoes, tomatoes, peppers, chillies and avocadoes all originated on the continent, as well as a lot of the more obscure fruits and vegetables we’re only just getting used to seeing at markets and in our fruit shops. Jaboticabas, black sapote and cape gooseberries all grow very successfully in our region, and pop up on the shelves at different times of the year. Custard apples are another delicious South American fruit that have adapted very well to our climate, and are now grown on a commercial scale all along the east coast. Often misunderstood by consumers, knowing how to choose a custard apple and when to crack it open is the most important part in making sure you enjoy the experience. There are two main varieties grown in Australia, the Pink Mammoth and African Pride, and both are large, sweet and juicy. It’s best to buy them unripe and then wait patiently for them to reach the point that they have a little bit of give when they are squeezed, much the same way you check if an avocado is ready. Once they are ripe, the way I like to eat them is standing over the sink, slurping down big chunks of their white silky flesh straight out of the skin, and spitting out their big black seeds. They make very good ice cream and sorbet, and are a great fruit salad ingredient, but I personally believe they are at their best when they’re eaten as simply as possible without losing any of the texture that makes them so special. Custard apples are available from around February to June, with the peak of the local season around April-May.
with Matt Golinski
VA N I L L A BEAN C U S TA R D AND C U S TA R D A P P L E TA R T S The combination of crunchy homemade pastry, real vanilla custard and fresh custard apple pulp is the perfect way to enjoy this luscious tropical fruit. INGREDIENTS: 250g plain flour 125g unsalted butter 50ml iced water 3 egg yolks 30g plain flour 50g castor sugar 1 vanilla bean, split and scraped 250ml milk 300ml cream 2 cups custard apple pulp, drained (approx. 4 small custard apples) lemon balm leaves to garnish
METHOD: • Lightly grease 12 x 6cm fluted tart tins. • Preheat oven to 180°C. • Place flour and butter into the bowl of a food processor and blend until the mixture resembles coarse breadcrumbs. • With the motor running, add the iced water and process until the pastry comes together into a smooth dough. • Roll into a log and cut the pastry into 12 equal pieces. • Roll out into 10cm circles and line each tart tin, pressing the pastry firmly into the sides and trimming around the top edges. • Line each tart shell with baking paper, fill with uncooked rice or beans, and blind bake until the pastry is cooked.
• Remove rice and allow to cool. • Place milk in a small saucepan with the vanilla bean and heat until almost boiling. • Whisk together the egg yolks, sugar and flour, and slowly whisk in the hot milk. • Scrape back into the saucepan and stir over a low heat until the mixture boils and thickens. • Transfer to a bowl to cool. • Whip the cream until firm and fold through the cooled custard. • Divide the custard mixture between the 12 tart shells and top each with a generous spoonful of the custard apple pulp. • Garnish with lemon balm or mint leaves and serve immediately. Makes 12
All things
fresh, natural & wholesome 4 Memorial Avenue, POMONA - PH: 5485 1922 June 2021 Your Local Lifestyle | Page 33
