If you were given just one type of fruit for life, which one would it be?

[Hourglass]

if one type of fruit were to magically appear for you for the rest of your life, which fruit would you choose?

 

[Cognisant]

Pumpkin.

 

[onesteptwostep]

Hmm, I think pomegranate.

 

[birdsnestfern]

Nectarine, Cherry, Mango, Orange, Apple, Honeydew, Watermelon, Dates, Figs, Bananas, Guava, Cranberry, PIneapple.

But if there was only ONE, it would be apple. Granny Smith and Golden Delicious. (Pies and apple pancakes).



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I love this German Apple Pancake recipe on a cold morning with mac and cheese on the side for breakfast. Need an oven safe pan and medium low heat to make it. Can use Granny smith or Golden delicious apples.

Its great for a holiday breakfast too. Do this in a cast iron pan, use one thinly sliced apple and cook the apples for the full 8 minutes on the stovetop first - then gently pour the batter over and cook for a few minutes before transferring to the oven. Use four real eggs instead of what the recipe calls for. Use extra pot holders everywhere you touch this when you get it out, easy to get burned on hot pan in oven - take extra care not to. This is so delectable with a tiny bit of real maple syrup and powdered sugar. Invert it into a pie plate and slice it like a pie. As an extra side, try macaroni and cheese with this. It is like a very light custard with nutmeg - sooo comforting and good.


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And try a cherry, nectarine, blueberry cobbler with home made vanilla icecream, yum.


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This is good too:
Long Island Blueberry Tart (serves eight).

*If you don't have a food processor, you just mix the the cold butter between your closed palms and keep picking up more cold butter pats and flour and make smearing /swiping motions with the entire palm surface, this mixes the butter with the flour better than a food processor. After the butter and flour is mixed, it looks like little peas, thats when you add the orange juice until its workable like dough, then stop handling it and press it quickly into a pie pan.

1 sweet crust (make first - see below)
2/3 C sugar
2 tbsp. cornstarch
Zest of one lemon: half finely grated, half in julienned strips
1/2 tsp. cinnamon
3 pints fresh blueberries
1/4 C cold water
3 tbsp. fresh lemon juice
3/4 C whipping cream, lightly whipped (optional - for serving)
Combine sugar, cornstarch, grated lemon peel, and cinnamon in small bowl.
Combine two cups of the blueberries and the water in a large, heavy saucepan. Cover and bring to boil. Stir in the lemon juice and the sugar mixture. Boil until thickened, stirring constantly, about three minutes. Cover the surface with plastic wrap. Cool completely, stirring occasionally.
Reserve one cup of uncooked berries. Stir the rest of the uncooked berries into the cooked mixture. Spoon into the crust, mounting in the center. Top with the reserved uncooked berries in a single layer. Garnish with the lemon peel julienne. Refrigerate for at least 30 minutes to firm it up. Serve the tart at cool room temperature, topping each slice with whipped cream.

Sweet pie crust:
1 egg yolk
2 tbsp. cold fresh orange juice or water (or more if needed)
1 1/2 C all-purpose flour
1/4 C sugar
1/4 tsp. salt
1/2 C (1 stick) well-chilled unsalted butter, cut into 8 pieces
Combine the yolk and orange juice in a small bowl. Blend the flour, sugar and salt in food processor. Cut in the butter until coarse meal forms, using on/off pulses. Add the yolk/juice mixture to the butter/flour mixture. Process until pastry begins to hold together, adding more OJ if necessary. Transfer the dough to a floured sheet of plastic wrap. Gather into a ball and flatten to a disc. Dust with flour. Cover with more plastic wrap and refrigerate for at least half an hour.
Roll out the dough between sheets of plastic wrap to thickness of about a sixteenth of an inch. Remove the top piece of plastic wrap and flip the dough into a tart pan with a removable bottom, then discard the other piece of plastic wrap. Press the dough into the pan, then trim to just above the pan sides and flute the edges by pinching them between your thumb and forefinger. Wrap the crust loosely and refrigerate for another half hour. Preheat the oven to 400 degrees while you wait.
Pierce the dough with fork and line with foil or parchment and rice or beans to weigh it down. Put it on a flat baking sheet. Bake until sides are set, about ten minutes. Carefully remove the foil and weights and continue baking until the crust is golden brown, about ten minutes longer; pierce bubbles with fork. Cool the crust completely on a rack before filling it.

 

[ZenRaiden]

I would go with lemon. But not the type of lemon you get in super markets, but the type that grows naturally. You know ripe, fresh and tasty. Edible and not so sour.

 

[EndogenousRebel]

Pomegranate is a good one. I think peaches and nectarines are the tastiest. Nectarines are less messy. Though it would suck I can't have blueberry anymore....

I would go with the blueberry. They have those antioxidants and other healthy stuff.

 

[dr froyd]

grapes probably

glucose much better than fructose

 

[onesteptwostep]

Pomegranate is a good one. I think peaches and nectarines are the tastiest. Nectarines are less messy. Though it would suck I can't have blueberry anymore....

I would go with the blueberry. They have those antioxidants and other healthy stuff.

Yeah. I think the taste is unique and the liquid content makes it refreshing each time you consume it. It's also relatively easy to eat and there isn't a mess with peels, like with bananas or watermelons or something.

 

[Hourglass]

I enjoyed reading all these answers.

I’m on the fence between apples, blueberries, grapes, mangos, and mangosteen.
Can any fruit turn into wine?

 

[Old Things]

The fruit of the tree of life.

Just kidding, but that would be nice.

I think I will go with raspberries.

 

[Hourglass]

The fruit of the tree of life.

Just kidding, but that would be nice.

I think I will go with raspberries.

Ah, symbolic. Life. Vitality. Revival…

Perhaps evergreen trees are somewhat reminiscent of a “tree of life” while being obtainable (but not all of them bear fruit).

Can never get enough berries - raspberries are refreshing, also mulberries

 

[scorpiomover]

if one type of fruit were to magically appear for you for the rest of your life, which fruit would you choose?

I'm initially considering apples. You can eat them any time.

But I reserve the right to change my mind.

 

[Hourglass]

Nectarine, Cherry, Mango, Orange, Apple, Honeydew, Watermelon, Dates, Figs, Bananas, Guava, Cranberry, PIneapple.

But if there was only ONE, it would be apple. Granny Smith and Golden Delicious. (Pies and apple pancakes).



*****************************************************************************************
I love this German Apple Pancake recipe on a cold morning with mac and cheese on the side for breakfast. Need an oven safe pan and medium low heat to make it. Can use Granny smith or Golden delicious apples.

Its great for a holiday breakfast too. Do this in a cast iron pan, use one thinly sliced apple and cook the apples for the full 8 minutes on the stovetop first - then gently pour the batter over and cook for a few minutes before transferring to the oven. Use four real eggs instead of what the recipe calls for. Use extra pot holders everywhere you touch this when you get it out, easy to get burned on hot pan in oven - take extra care not to. This is so delectable with a tiny bit of real maple syrup and powdered sugar. Invert it into a pie plate and slice it like a pie. As an extra side, try macaroni and cheese with this. It is like a very light custard with nutmeg - sooo comforting and good.


******************************************************************************************

And try a cherry, nectarine, blueberry cobbler with home made vanilla icecream, yum.


*******************************************************************************************
This is good too:
Long Island Blueberry Tart (serves eight).

*If you don't have a food processor, you just mix the the cold butter between your closed palms and keep picking up more cold butter pats and flour and make smearing /swiping motions with the entire palm surface, this mixes the butter with the flour better than a food processor. After the butter and flour is mixed, it looks like little peas, thats when you add the orange juice until its workable like dough, then stop handling it and press it quickly into a pie pan.

1 sweet crust (make first - see below)
2/3 C sugar
2 tbsp. cornstarch
Zest of one lemon: half finely grated, half in julienned strips
1/2 tsp. cinnamon
3 pints fresh blueberries
1/4 C cold water
3 tbsp. fresh lemon juice
3/4 C whipping cream, lightly whipped (optional - for serving)
Combine sugar, cornstarch, grated lemon peel, and cinnamon in small bowl.
Combine two cups of the blueberries and the water in a large, heavy saucepan. Cover and bring to boil. Stir in the lemon juice and the sugar mixture. Boil until thickened, stirring constantly, about three minutes. Cover the surface with plastic wrap. Cool completely, stirring occasionally.
Reserve one cup of uncooked berries. Stir the rest of the uncooked berries into the cooked mixture. Spoon into the crust, mounting in the center. Top with the reserved uncooked berries in a single layer. Garnish with the lemon peel julienne. Refrigerate for at least 30 minutes to firm it up. Serve the tart at cool room temperature, topping each slice with whipped cream.

Sweet pie crust:
1 egg yolk
2 tbsp. cold fresh orange juice or water (or more if needed)
1 1/2 C all-purpose flour
1/4 C sugar
1/4 tsp. salt
1/2 C (1 stick) well-chilled unsalted butter, cut into 8 pieces
Combine the yolk and orange juice in a small bowl. Blend the flour, sugar and salt in food processor. Cut in the butter until coarse meal forms, using on/off pulses. Add the yolk/juice mixture to the butter/flour mixture. Process until pastry begins to hold together, adding more OJ if necessary. Transfer the dough to a floured sheet of plastic wrap. Gather into a ball and flatten to a disc. Dust with flour. Cover with more plastic wrap and refrigerate for at least half an hour.
Roll out the dough between sheets of plastic wrap to thickness of about a sixteenth of an inch. Remove the top piece of plastic wrap and flip the dough into a tart pan with a removable bottom, then discard the other piece of plastic wrap. Press the dough into the pan, then trim to just above the pan sides and flute the edges by pinching them between your thumb and forefinger. Wrap the crust loosely and refrigerate for another half hour. Preheat the oven to 400 degrees while you wait.
Pierce the dough with fork and line with foil or parchment and rice or beans to weigh it down. Put it on a flat baking sheet. Bake until sides are set, about ten minutes. Carefully remove the foil and weights and continue baking until the crust is golden brown, about ten minutes longer; pierce bubbles with fork. Cool the crust completely on a rack before filling it.

My stomach actually grumbled reading this.

Blueberry tart and apple pancakes… Indulgent yet healthy… but how?