Today I tried something new on a whim… plus, how to quickly peel kiwi fruit (it’s easier than you might think!).
Do you ever try new foods just to say you’ve tried it?
I would say I’m kind of 50/50 when it comes to breakfast and trying to eat healthier. I will give it a shot for a month or two, then get a craving, and I’ll have a streak of shamefully bad pizza. Part of my problem is that I’m always trying to rush, or work outside on a project, or I get sucked into doing things online and don’t really think about the things I eat. I don’t eat breakfast (other than a crapton of coffee), so I’m trying to get a little better about both. And as I experiment with trying to make breakfast quick, easy, interesting — or at least two out of those three — I have started considering branching out beyond the breakfast I know.
Cherimoya, the “Custard Apple”
Not too long ago, I was at the grocery store and found the above fruit while I was shopping for kiwi (it’s a nice break in healthy dessert options when you’re wanting to switch out the ice cream). And just for fun, I picked up a cherimoya — otherwise known as a custard apple — and decided to try it.
I’ve never even glanced at any “exotic” fruits in my grocery store before, but considering the price tag (a little over $5 for one, if I recall), I guess that’s another reason for skipping it. I eat fruit pretty fast in this house, so liking it runs the risk of a habit I can’t afford. #millenialproblems?
According to what I found online though, cherimoyas are native to South America and the texture is somewhat like custard. All you need to cut it open is a sharp knife, and the fruit will often come out in chunks. Just be sure to avoid the seeds — like many other fruit seeds, they’re poisonous.
The kiwi-peeling spoon trick
Have you heard of the spoon trick for how to quickly peel kiwi fruit? I picked it up several years ago (from my pal Allison, I think?), and it totally changed how often I eat it. After all, when you love something, but it’s frustrating to peel, you might often skip the indulgence. Now, I don’t have to. :)
All you need to peel it is actually a spoon, not a peeler or knife. Just cut them in half, slip a tablespoon at the edge of the peel, and it glides right around the fruit and slips out of the tough skin. All without accidentally mashing the delicate fruit inside (in terms of my past experiences, Of Mice and Men comes to mind).
So, just because it seemed like a pretty similar scenario, I used the spoon to help scoop out the white flesh from the cherimoya. The way it tastes? The custard analogy is pretty on point. It’s sweet, kind of ice-creamy, and also has a subtle tartness that went well with the kiwi. I would guess that freezing it could actually make it a pretty amazing ice cream substitute if you have dietary restrictions (vegan/lactose intolerant maybe?).
I guess my point is, experimenting in DIY is not the only thing I seem to be in the mood for lately. And as for my favorite, the kiwi fruit? I found a way to make that more breakfast-y too: it adds an incredible flavor to orange juice if you’re ever looking to try it.
Happy weekend, friends! What are you going to try this week? Be sure you also check in on my Instagram stories over the next couple of days; if you don’t know how IG stories works, just click on the little circle around my profile picture when it lights up. I’m expecting sunny weather, and that means progress will be underway for the new pub shed!
P.S. I know this wasn’t actually a recipe, so the category sorting is a little generous on this one. Want some actual recipes? You’ll find more of those here.