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Chops52
Saute Chef


Reged: 01/11/03
Posts: 57
barbados cherry recipe
      #81342 - 04/30/09 03:05 PM

I have a barbados cherry tree I planted here in Key West, Florida, and this year it's really produced a lot of cherries. Inasmuch as they have an unusual taste that I find very enjoyable, I was wondering if anyone has any recipe for these tasty morsels.

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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 29801
Loc: On the Road, U.S.of A.
Re: barbados cherry recipe [Re: Chops52]
      #81345 - 04/30/09 03:46 PM

Here's a couple of ideas for you - I haven't made these, but now you have me on a cherry kick and I'm sure going to!!
Let us know what you do make with the cherries.

Cherry Compote

http://www.epicurious.com/recipes/food/views/Cherry-Compote-5425

Grilled Pork Tenderloin with Fresh Cherry Chutney
http://www.epicurious.com/recipes/food/v...-Chutney-232266

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Old Bay
Master Chef


Reged: 12/14/05
Posts: 4237
Loc: Central Texas
Re: barbados cherry recipe [Re: Chops52]
      #81352 - 04/30/09 09:51 PM

Quote:

I have a barbados cherry tree I planted here in Key West, Florida, and this year it's really produced a lot of cherries. Inasmuch as they have an unusual taste that I find very enjoyable, I was wondering if anyone has any recipe for these tasty morsels.




Are they sweet or sour cherries?

--------------------
Hospitality: Making your guests feel at home, even when you wish they were.


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bjcotton
Master Chef


Reged: 04/02/06
Posts: 5027
Loc: Roseburg, OR USA
Re: barbados cherry recipe [Re: Old Bay]
      #81357 - 04/30/09 10:38 PM

"Are they sweet or sour cherries?" Yes Bill, they are

--------------------
Don't wait too long to tell someone you love them.

Billy


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Chops52
Saute Chef


Reged: 01/11/03
Posts: 57
Re: barbados cherry recipe [Re: bjcotton]
      #81400 - 05/01/09 02:13 PM

Barbados cherries are not anything like either traditional sweet or sour cherries. Even the tree (actually a large shrub - about 15 ft tall and 5 ft.
wide) is not like any regualar cherry tree. The fruit are about 1" to 1 1/2" in diameter, the skins are bright red, deepening to very dark red just before passing their prime, and the fruits contain 3 individual lobed seeds. The ration of seed volume to fruit volume is about 1 to 1, and the taste of the fruit is such that I cannot describe it, other than to say that I love it, and it tastes nothing like any cherry you have ever tasted. Also, on a nutritional tangent, it is VERY high in vitamin C.
I've offered all this info because the responses I've gotten to date seem to assume the Barbados cherry can be used similarly to other more available cherries. Probably the only recipes available specfically for these fruit gems would originate in the tropics, where the tree is found in nature.


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HomeCulinarian
Master Chef


Reged: 05/09/07
Posts: 3353
Loc: Champaign, IL
Re: barbados cherry recipe [Re: Chops52]
      #81401 - 05/01/09 02:18 PM

UF Extension Info on Barbados Cherries

We don't have those here in Illinois. I found some info on the UFlorida Extension website. Let us know what you decide to do with your fruit!


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 29801
Loc: On the Road, U.S.of A.
Re: barbados cherry recipe [Re: HomeCulinarian]
      #81407 - 05/01/09 04:25 PM

how interesting.

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Chops52
Saute Chef


Reged: 01/11/03
Posts: 57
Re: barbados cherry recipe [Re: cjs]
      #81494 - 05/03/09 09:15 AM

ok, guys, for any of you still interested, here's what I did with the first picking (about 2 quarts).

I boiled a cup of sugar and a cup of water in a sauce pan and then added the cherries and cooked for about 15 minutes (as you would with cranberries to make basic cranberry sauce.) Then I drained them, reserving the liquid, and used a potato masher to squish the fruit. As this didn't yield all that much "meat", I then carfully put them through a foley mill, large-holes screen in place, and this yielded a lot more of the pulp and juice.

After combining with the original liquid, I used this as the ingredient to add to a basic ice-cream mix in my Cuisineart ice cream maker. It yielded about 2 cups.

Not only was the taste of the ice cream like none other I've ever had, but it was also delicious. This was definitely a GOOD experiment!

Thanx, guy, for all your suggestions.

gk


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 29801
Loc: On the Road, U.S.of A.
Re: barbados cherry recipe [Re: Chops52]
      #81495 - 05/03/09 09:51 AM

I'd sure like to get my hands on some of those cherries - sounds like you had a winner!!

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Mare749
Master Chef


Reged: 11/08/06
Posts: 9997
Loc: Ohio
Re: barbados cherry recipe [Re: cjs]
      #81496 - 05/03/09 10:37 AM

Very interesting. Just might have to bring a bag of those home with me... Sounds like it might make a great relish.

--------------------
Maryann

"Drink your tea slowly and reverently..."


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 29801
Loc: On the Road, U.S.of A.
Re: barbados cherry recipe [Re: Mare749]
      #81505 - 05/03/09 12:43 PM

oh yes, Maryann - didn't even think to offer that idea for chops!!


* Exported from MasterCook *

CHERRY CHUTNEY - MOSELLE

CHERRY CHUTNEY
Moselle, C2C

I made the cherry chutney with the advised changes and it is OUTRAGEOUS!!!!!
Here is what I did;

2 pounds cherries pitted (Billy, I feel your pain with all those cherries you just picked. I have a little $2 thing that pitted one cherry at a time )
1 cup really good red wine vinegar with a big splash of balsamic vinegar added
1 1/2 cups pure cane sugar
1 tsp Indian ground chili powder
tsp crushed red pepper
tsp ground black pepper
tsp fresh grated ginger
One crushed garlic clove
Simmer everything for about an hour

The color is gorgeous.
The smell, and first taste is a bit reminiscent of the nose and tasting of a complex red wine; you smell the fruit and the acid. Then you sense a little bit of a "spice'. When you taste it, the flavors flow (there is a bit of heat that is nice) and one by one you can identify them.

My first thought was how good this would be with smoked turkey, or a roasted pork (with some of the crunchy stuff on the outside from the roast!) .this is goooooood!!!

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Mare749
Master Chef


Reged: 11/08/06
Posts: 9997
Loc: Ohio
Re: barbados cherry recipe [Re: cjs]
      #81546 - 05/04/09 07:33 AM

Yum! That sounds good! Thank you!

--------------------
Maryann

"Drink your tea slowly and reverently..."


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GardenerChef
Fryer


Reged: 04/18/15
Posts: 2
Re: barbados cherry recipe [Re: Chops52]
      #170053 - 04/20/15 09:15 AM

I was so pleased to discover your post on Barbados Cherries. I have been growing them for several years but this year they are really producing and I was anxious to start cooking with them but you are the only one I have found who addresses cooking with them and realizes the difference from traditional cherries. I did as you described but have a few questions:

After cooking them and putting them through the potato ricer it worked really well but I still had a few of the small seed pieces in there. If I ran it through a strainer I would have lost too much of the good pulp so I just used my gloved hands to check for any seed particles. Did you have any better solutions that I am missing?

That is is only real drawback to them is getting rid of the seeds but not loosing all of the meat but their uniqueness makes it worth it!


Have you discovered any more good recipes or ways to use them?

Thank you so much!


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 29801
Loc: On the Road, U.S.of A.
Re: barbados cherry recipe [Re: GardenerChef]
      #170061 - 04/20/15 10:53 AM

Chop52 hasn't been on the forum for a long time now, I'm sorry to say, GardnerChef. Maybe someone else has learned about these cherries since the original postings.

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GardenerChef
Fryer


Reged: 04/18/15
Posts: 2
Re: barbados cherry recipe [Re: cjs]
      #170115 - 04/22/15 08:29 AM

Thank you so much for the response...perhaps someone will be familiar with them.

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