Giant novelty strawberries taste and smell like peaches
Japan has strawberries that taste just like peaches.
Strawberries have a pretty delightful scent and flavor on their own, but someone evidently thought that strawberries could be improved upon if only they could be made to taste like peaches.
According to Rocket News 24, Japan actually has strawberries that smell and taste like peaches. They are called toukun ichigo, or “peach-aroma strawberry,” and they look just like enormous, peach-sized strawberries, except they are a lighter peach color instead of a strawberry’s traditional red. They can be purchased in Tokyo for $10.90 apiece.
According to Rocket News 24, the inside of the fruit is white, and it smells exactly like a peach. At first bite, it tastes very strongly of peach, but the strawberry flavor reportedly comes through in the end.
It is unclear what exactly was wrong with the shape of peaches or the flavor of strawberries, but these special, expensive, novelty strawberries do seem like a convenient solution for anyone out there who really wants to eat a strawberry but inexplicably hates the flavor.
Kousa Dogwood Fruit Recipe An Unusual Edible
This post covers Kousa Dogwood Fruit Recipe An Unusual Edible. Three weeks ago I wrote an article called Cornus Kousa Fruit is Edible. Since then I have received feedback from two people about that article. The first was Kyle a person I Wwopfed with. He told me that he spotted these at his apartment complex and identified them based on the article. I’m not sure if he is going to do anything with them or not.
The second person is my mother’s neighbor, Debbie. Debbie went over to my mother’s house and filled a pail with the fruit from the Kousa dogwood tree. Then she went home and made Kousa Dogwood Jam. I have the recipe and pictures that she shared with me below.
Kousa Dogwood Fruit Recipe – The Sample
Last Thursday Debbie brought a jar of the jam over and we sampled it. My daughter liked it. I liked it, but it was a little on the sweet side. Now I was tasting it straight out of the jar with a spoon, so it may not be as sweet on toast or bread. If I made this, I’d likely dial the sugar back some as I’m not a fan of super sweet jellies and jams. Debbie said that her neighbor’s and their kids liked the jam as well.
Thank you Debbie for sharing your experience with us, letting us taste your creation, and agreeing to be named in this article. I grew up with this tree in the yard for 25 years and this is the first time that I’m aware of that anyone did anything with the fruit.
I love hearing from you and receiving your thoughts. Please comment on a post or email me with any stories you have or thoughts you have on these articles. It is nice to know that people are reading them and interested. And now for the recipe.
What does loquat taste like?
Loquats have a sweet tropical-inspired flavor with a citrusy, slightly tangy undertone. It is a cross between an apricot, apple, and pineapple although it tastes of other fruit too. The texture ranges from firm and crispy through to a juicy peach-like texture once fully ripened. The flesh has a pleasant floral aroma which develops as the fruit ripens.
Each fruit usually contains between one and four large seeds (ovules) in the center. These seeds are hard, bitter, and unpleasant to eat. They also contain cyanogenic glycosides that release cyanide so it is best to discard them.
Loquat leaves are suitable for picking and brewing into tea. The fresh leaves need to have their underside scraped before being dried. Once infused in water, they offer a pleasant earthy taste and natural sweetness.
What do chikoos taste like?
What do jaboticaba fruits taste of?
What do feijoas taste of?
To Make Strawberry Daifuku
Today’s recipe is a classic strawberry daifuku. You can make your own red bean paste (recipe here) or use store-bought bean paste for a short cut. The other ingredients are simple: shiratamako (glutinous rice flour), sugar, water, and corn starch. And fresh juicy strawberries of course! Smaller ones are easier to work with.
Making daifuku is very much like a craft. The process can be fun and meditative. When working with mochi dough, make sure that you do not stretch it too thin to prevent tearing. My daughter loves giving me a hand when comes to wrapping the sticky, elastic mochi around the berries when I make daifuku for them. It’s like working with edible play dough to her. Although her shaping skill still needs much improvement, she usually thinks her daifuku are the prettiest and tastiest. What can I say?
The daifuku keep well for a day or two in the refrigerator, although it can be hard to resist eating them all when made fresh. I hope you get to give these a try at home. Sweet, e legant, and delicate, Strawberry Daifuku is just another delicious way to celebrate the season.
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Japanese Fruit Akebi (Chocolate Vine)
Akebi is a mysterious and beautiful fruit native to the north of Japan and has only been cultivated and available in stores only in recent decades. The translucent white flesh inside, filled with countless white capped shiny black seeds is eaten as fruit. Unbeknownst to many, the purple pod can be cooked and eaten as well, but like a vegetable, not a fruit! Now that is a versatile fruit!
About the Mysterious Akebi Fruit アケビ 木通
Traditionally, the image that many Japanese have of akebi is a wild fruit that scruffy country kids pluck and eat from vines in Tohoku (North Honshu) while playing in the mountains. As people became ever more interested in discovering new and interesting culinary sensations, a variety of akebi that could be cultivated was developed. Cultivation only began about 20 years ago and is centered mainly in Yamagata Prefecture in the Tokohu region of Japan.
In Tohoku traditional akebi cuisine did exist the fruit was mixed with salt to pickle cucumber and is said to increase the sweetness (akebi doesn’t taste sweet), the pod is stuffed, sauteed and deep fried – even akebi tempura! I found some Japanese foodie bloggers that had very non-traditional akebi pod ‘katsu’ which looked remarkably similar to the popular deep fried pork cutlet dish called tonkatsu! (Sauteed akebi pod article here.)
In Akita Prefecture oil was produced from the akebi seeds, however this was very rare and was a herbal medicine. Interestingly, recent scientific research has shown the akebi to have antiseptic properties and is diuretic.
Traditionally, in Yamagata Prefecture people believed that the spirits of ancestors returned to this world for obon on a ship made of the akebe pod and offered akebi on the family Buddhist alter.
Akebi makes a brief appearance for just two weeks or so in early autumn, usually in upscale grocery stores and specialty fruit ’boutiques’. Still, many Japanese have never tasted this domestic exotic.
Ripening the Akebi
Unripe Akebi Ripened Akebi
There are two varieties of akebi: wild and cultivated. The wild akebi will burst open naturally when fully ripe while the domesticated variety will not. Unless you live in rural Tohoko (North Honshu) you probably won’t run into any wild akebi. As I waited for my cultivated akebi to open naturally – it spoiled! The owner of the fruit boutique where I purchased it explained the difference to me (again) and kindly gave me a new, fresh one. (I told him it was for KyotoFoodie.)
When the akebi purple pod starts to soft you should split it open along the seam of the pod, use a knife in necessary. The pod opens easily with just a slight scoring.
How Did it Taste?
Ripened Akebi Cut Open Ripened Akebi Cut Open
Well, it doesn’t have a distinct or overtly yummy taste. I think people eat it for the novelty of it all. The akebi is indeed beautiful in color and mysterious in form and represents the coming of autumn. Though a domestic fruit, it seems exotic.
The look and feel is similar to the flesh of lychee, but is much softer. And, it is full of tiny seeds that are essentially impossible to separate from the flesh. Japanese tend to look down on any fruit whose seeds must be eaten with the flesh.
The flesh is best slurped up seeds and all. If the seeds are chewed, the taste becomes bitter. Just eat it like you would yogurt or thick fruit smoothie.
Akebi Served Akebi Served - detail
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Kousa Dogwood trees are native to multiple regions in Asia, including forests of China, Japan, and Korea. The trees have been growing wild since ancient times, and the variety was then introduced to the United States in 1875, naturalizing in New York state. Today Kousa Dogwood trees are primarily utilized as an ornamental variety and are found growing in home gardens and forests along the east coast of the United States. In Asia and the United States, the fruits are found through foraging, and the fruits in the photograph above were foraged in Indiana.
Japan Made Strawberries That Taste Like Peaches - Recipes
Yuja is a tart, sweetish, citrus fruit has a taste between a lime, lemon, orange and grapefruit, with a strong, fresh smell that’s totally unique and unmistakeable. You can smell it in the market when you pass by someone selling it, and just sitting in your room it will give off a wonderful aroma.
Some people call yuja “citron” in English, but that’s a totally different fruit. Yuja originally comes from China, and made its way to Korea and Japan a long time ago. In Japan it’s called yuzu, and while it’s the same fruit as yuja, I’ve personally never tasted a yuzu that was like the yuja I know from Korea. I’ve never been to Japan, but the Japanese yuzu I had in New York was grown in America and smaller and less fragrant than the yuja I’m used to. It also tasted differently.
Maybe if I went to a real yuzu farm in Japan I’d find out what yuzu really taste like.
In Korea, yuja are grown in the south, near the sea, because the soil and the sea breeze is best for them there. They are also grown in the heat and the cold, and peak season for harvest is November and December, well into the chilly season. Some people say that the best yuja are picked after the first frost.
When I lived in Korea years ago, yuja were very expensive. Part of the reason was because it took 15 years for a yuja tree to bear good fruit, so it was a big investment for any farmer. Since then, Korean botanists have developed a hybrid that bears fruit sooner, so now the price is much lower.
When choosing a good yuja, pick the biggest, roundest, and yellowest you can find. The skin should be evenly pockmarked and lumpy.
Yuja are illegal to import to the US and I’ve never seen them in Canada, either. You can find premade yujacha (yuja tea) in the West, but I’ve only ever seen real, fresh yuja in Korea.
Posted on Friday, December 11th, 2015 at 3:10 pm .
Tagged: 유자, Korean citrus fruit, yuja, yuzu
Green Deane’s “Itemized” Plant Profile
IDENTIFICATION: The Strawberry Tree, grows to 15 to 35 feet tall, evergreen leaves are dark green, glossy, two to four inches long, up to an inch wide with a serrated edge.Young leaves have red veins. Blossoms are white (occasionally pale pink), bell-shaped, like a blueberry blossom, honey scented. Fruit is a red berry to 3/4 of an inch through, rough surface, maturing 12 months. In southern US the tree is about 10 feet tall. Older specimens have gnarled trunk and branches. Many cultivars including “Compacta, Rubra, Elifn King, Quercifolia, Croomei, Melita, and Werner.
TIME OF YEAR: Fruit usually ripens in later summer or fall. Mealy, amber flesh. Tree blooms autumn into winter
ENVIRONMENT: Native to rocky well-drained soil, full sun except in deserts where it needs partial shade
METHOD OF PREPARATION: Out of hand, jams, jellies, pies, candied fruit, wine and spirits. See recipes below.
Strawberry Tree Jam
Four ounces orange liquor
Slowly boil the fruit with a little water until soft. Press through a mill then reheat with the sugar and liqueur. Simmer until a drop mounds on a chilled dish.
Option: Add some cinnamon, cloves, nutmeg and vanilla for added flavor.
Arbutus berries, sugar, water.
Rinse fruits. Put them in a preserving pan and cover with cold water almost completely. . Bring on the heat and cook for about fifteen minutes over low heat. Pass the fruit through a cheesecloth, pressing well to catch any juice.
Weigh it. Mix the juice with its weight of sugar. Simmer over low heat, skimming rather soft at times. Cooking is complete when the juice forms small beads. Cool before placing in jars.
My Love’s An Arbutus
My love’s an arbutus
By the borders of Lene,
So slender and shapely
In her girdle of green.
And I measure the pleasure
Of her eye’s sapphire sheen
By the blue skies that sparkle
Through the soft branching screen.
But though ruddy the berry
And snowy the flower
That brighten together
The arbutus bower,
Perfuming and blooming
Through sunshine and shower,
Give me her bright lips
And her laugh’s pearly dower.
Alas, fruit and blossom
Shall lie dead on the lea,
And Time’s jealous fingers
Dim your young charms, Machree.
But unranging, unchanging,
You’ll still cling to me,
Like the evergreen leaf
To the arbutus tree.
they are planted as landscape trees all over sacramento,ca. and people are amazed they are edible like I was when I found this page,been looking for the plants name for a year,i should have known it would have been on your web site green dean you are very good at what you do, you help a lot of people by showing them the greatest gift of all food.you should be put up for a noble peace prize…thank you for all you do,god bless
Where in sacramento do you see them often? I’d like to see one up close!
These trees line the southwest corner of SMUDs campus along S street…some are rather big specimens. They are also all throughout Elk Grove, but particularly along the median of Franklin Blvd. between Mack and Bighorn. A relatively small tree, they are used at the ends of the medians near turnouts.
I’m in the Sacramento area and just happened on this website when looking for a use for these fruit after learning about them in a botany class. I live in Folsom, and they can be seen all over here. There are several of these trees on the Folsom Lake College campus as well as in the parking lot for the medical offices across the street from the school.
The city of Sacramento just planted one in the side walk strip by my house… I was so happy, and had been thinking of planting one there myself! I noticed its not the only one in my neighborhood… do they need another tree for pollination? I have enjoyed your book for years…. Thanks…
These trees are planted in the city of Goleta and
i always wondered whether or not these fruits are poisonous or not. I will now try the fruit next time I go over there!
do the leaves make a good tea?they plant them all over for the pretty berries that come out around christmas time and the pretty bark, should be called the christmas tree because of when the berries come out…i tell people about your website all the time and your system for making sure they have the right plant…they all get happy
As far as I know only the berries are usable.
Yes, you can make tea from Arbutus mensiesii bark.
I live on Vancouver Island, and have most of my life. The First Nations of our island commonly used the bark to make tea to treat stomach ailments and to reduce anxiety. As a Park Naturalist, I served this tea to curious park vistors with no ill effect. In fact, I am going to make a cup right now! Just went outside to harvest some bark.
We need shade FAST on the west side of our house in Lincoln, CA (5 miles north of Sacrament and V rocky). I don’t have too many years left….
Strawberry tree is slow growing. For fast growth in your climate try Chitalpa Tashkentensis, White Cloud. Very fast growing hybrid of the Desert willow and Catalpa trees. Has many flowers all summer to boot. Mine gives light shade rather than dense shade.
The Strawberry Tree produces edible fruit. That is why it is on this site. As far as I known the Chitalpa tashkentensis does not produce anything edible.
I found your website in order to provide answers to my parents about my habit of enjoying the fruit of the Arbutus tree. I wanted to compliment you on the really excellent webpage containing a blend of instructional information and artistic beauty (the poem). Thank you for your efforts.
I thought my Arbutus was a Marina, so I will have to research if such a tree also carries the strawberry-like fruit.
Could Arbutus unedo or any of the other varieties grow in eastern Nebraska?
Thank you Green Deane for sharing your knowledge. There are publications from Croatia, Portugal, Italy, Turkey, Morocco, and Chicago that find the antioxidant level of to be very high in the fruits and leaves. There is plenty of folklore and scientific data showing profound antidiabetic, antihyperintensive, and antimicrobial properties. The leaves have more flavonoids compared to the fruits. I was wondering if anyone here consumes Arbutus unedo strictly for its health benefits? Also, this plant is closely related to Erica multiflora which is known for promoting hair growth in the form of an herbal extract. I wish I could grow this wonderful plant in my zone 5 location and may give it a try anyway.
Hi, I live in New Zealand and my neighbor has a big strawberry tree.
I wondered about the fruits, which are starting to get red.
I am so happy to found out, that I can eat the fruits …. and even make a jam. Thanks for your information. I will pass it to others.
I live in NZ and have been planting native trees for a forest regeneration project, and wondered about my neighbours beautiful tree. Now I know I can happily enjoy the leaves and fruit as they dangle over my back fence. Thanks
There are tons of them in So CA, San Diego county, also in shrubs. People think I am crazy when I eat them, they are delicious. Finally I can tell them what it is!! Looking for a long time for the name. Also, there are a lot of Natal plums for decorative purposes, I learned you can eat them, they are yummy. Don’t confuse with Oleandro thou – those are bitter, don’t have double thorns and very poisonous.
oh my god you are sooo right! I was really confused when this website said that the berries don’t do have a particularly “good” taste every time I’ve had the berries they taste absolutely amazing! If a strawberry, an orange, and a mango had a threesome and the outcome were a sweet baby… THIS berry would be that baby. Its happiness on your tongue! They’re all over UC San Diego campus, which is where i tried them.
Taste can be quite subjective and varies a lot from person to person.
Thank you for the arbutus jam recipes. I live in New Zealand and my garden is ankle deeo in fallen strawberry fruit right now. A friend makes wine from tbe fruit but jam appeals more. Our native tui birds also gorge themselves on the rotting fruit and then career drunkenly round the garden.
Please, what is the recipe for this jam? I have got the tree in my garden and the birds seem to like the fruit though it seems pretty tasteless to my palate, but I would like to try making jam with it, perhaps a bit of lemon juice would spice it up.
Thanks for this strawberry tree profile. I have several in my backyard – the Pacific Madrone type.
I also have a new puppy who quite loves to eat the berries. Do you know anything about their safety for dogs? I’m trying to keep her out of them, but she makes a beeline for the ground under the tree any time she can.
Thanks for any further info.
I have 3 of these trees in my backyard. My dogs used to get one or two berries every once in awhile when they were puppies and almost always vomited them later. Now they don’t even bother with them.
I can guarantee that Pliny the Elder called it unedo due to its uninteresting flavour. Many times I have tasted the Arbutus berries where they grow abundantly on the West Coast of Vancouver Island, and I have never reached for a second berry. The plain taste does not justify it!
Sort of depends on your perspective, December-ripening fruit pretty much doesn’t exist up here in the northern part of the PNW.
Would I eat these were ripe blackberries, blackcaps, thimbleberries and huckleberries available? Probably not (although IMO the flavor is about as good as the average Salmon berry) but they’re nice for the season.
If you’ve preserved some of the above more interesting berries, thawing or re-hydrating them and mashing them together with the Tree-strawberries is pretty good too. (In particular, Blackberry+Treestrawberry jam doesn’t actually require any sugar due to the pectin in the blackberries, and given the time of year it could be stored in an enclosed container outside without consuming refrigerator space so the lack of sugar’s preservative properties is irrelevant.)
Great article, I planted 8 large multi-branched Marinas in full sun some years ago East bay of San Fran and have grown to love the ripe berries just off the trees but not all have fruited yet. Would love to know what nutrients they contain? Hope the trees don’t get too tall. Trees around here seem to have some brown leaves along with the green ones but look otherwise healthy. Wonder if that is just normal? Thanks.
I’ve got some of these trees in my backyard and every once in awhile I’ll try one that looks particularly ripe and red… the flavor is very good — guava, peach-like — mild… and just when you think “wow these are sort of nice,” then you get the grittiness of the seeds (?) which may be why the unedo “only one” meaning applies… but this article has enticed me to try them cooked, maybe the jam… they are ripe now and starting to fall from the tree so perfect timing… thanks!
I just wanted to remind everyone to be careful where you eat your fruit. My particular Strawberry Tree is susceptible to aphids and whiteflies. Several in my neighborhood have succumbed to them. I treat mine with a systemic and that would make the berries not safe to eat. So if the Strawberry tree is not yours in your yard please be careful. Hugs! deb
Thanks for that information. I live in Madrid, and sometimes I eat them of the tree. Never thought of that. I’ll ask the authorities. They grow along many streets! Susana
We have an Irish strawberry tree which has been growing in our garden for about fifty years. It is massive & seems to be quite healthy, however over the last few weeks it exudes a sticky substance over everything it overshadows. This happens at night. This has never happened before. Can anyone tell me what is happening. Is it dying? It is summer here now.
I suspect you have an aphid problem, which means you have an ant problem. Generally, if you control the ants the aphid population will die down.
Like Thad, I was looking these up as I’ve seen them at light rail stations in Sacramento, CA. They’re so pretty, never imagined they’d be edible. The berries are truly beautiful, though they tend to ripen, fall, and get smashed all around as the stations don’t get cleaned as often as they could be.
Good day, I live in Strand Western Cape. South Africa. We planted this tree Arbutus Unedo about 10 years ago. It flowers but does not form any berries. Do you know why?
Muntingia calabura is also known as Strawberry tree, at least here in S. Fl & although the fruit is decent, it’s nothing like a strawberry, either in taste or shape. The fruit is pink, not red.
Margaret The psidium guava which grew in the garden when I was a child was a small shrub,not even two metres high in the 14 years I lived there.The one I have now is four years old, it had one fruit when it was in the ground last year but I have moved to a rental house and it is quite large. I have it in a large pot and it has had flowers but no fruit. I delighted in the flavour of that one fruit. Can you help me to get some fruit? I might even be brave enough to try the tea Thank you for this site Regards M
Hi My Tree is about 3 years old and is growing well but no flowers at all. is there a reason for this?
We are thinking about planting a strawberry tree in our front yard. We had to remove our jacaranda because of a neighbor complaining all the time about how messy it was. Obviously we do not want another messy tree. Are Strawberry trees messy?
I would say they are messier than a jacaranda. When the fruit ripens, it will fall to the ground on its own. Our neighbours have one that hangs over our back fence. Because the fruit falls onto the grass, we just leave it there. But if it was falling onto a patio or a sidewalk, it would get smooshed and be messy/sticky.
We would not let our kids play with the berries until we found this site. We used to tell them that they were poisonous!
We have a 25 year old Arbutus unedo that fruits heavily every year. Wish I had planted this beautiful tree away from the driveway as the fruit are a real mess and tracks everywhere. Anyone know how to prevent fruiting?
I would move if I were you. The more the fruiting frustrates you, the more the tree will fruit.
Does anybody know the origin of the name in English? As an official tourist guide, there is always a debate when I translate the name from the Spanish “Madroño” to the English or German “Strawberry Tree or Erdbeerenbaum”. The visitors think I don’t know what a real strawberry is!! Looking for these answers is how I came across this interesting website. Thanks for it!!
I have two arbutus unedo which are about 15 years old. They bore flowers and fruit when I first got them but have never done so again although the last two years flowers appeared but yet no fruit. Can you offer suggestions on what might be the problem. Ps. They are on the east coast of Vancouver Island in British Columbia Canada
Several of these are growing on the grounds at the Boeing Airplane plant in Everett, WA where I work. I didn’t know what it was but I decided to nibble on a fruit. It tasted good so I figured it wasn’t poison so I ate the whole thing. Nothing happened so the next day I ate a handful. It was my little secret, I never saw anyone else eat them. I was amazed they were ripe all October and November, perhaps longer.
I live in Snohomish and have a tree. Mine doesn’t bear a whole lot of fruit. This year maybe slightly more than a dozen. My curiosity has gotten the best of me and I’ve taken a bite. It was very seedy. Similar to a raspberry. The taste was bland and flesh was colored like a peach. In fact, the taste reminds me of a bland peach. The hummingbirds love the blossoms. I wish I had it in a less shady exposure as I’m sure it would do better. One of my garden favorites.
Try the Strawberry Tree fruit called Muntingia Calabura.https://en.wikipedia.org/wiki/Muntingia
These grow on my school campus and we pick and eat them
My tree which is 10 years old has just turned ..all the leaves are broken and crusty with a mold …Why?? Help I love this tree. I am in white rock ,B.C. Can it be the cold? Any answers would help .. what do I do to save it ..Thank you .
Anyone have a referral as to where I can purchase a Strawberry Tree? I haven’t seen one in person, but based on this forum, it seems like they’re in California for sure! Please help me find one to bring home!
I live in New Zealand and would like to know where to buy a strawberry tree.
New Zealand Jane: You can have my strawberry tree which was last one at nursery. Decided too risky for my stock as conflicting advice about toxicity. Email:[email protected]
Where does the strawberry tree fruit, also known as the Jamaican cherry, of the family Muntingiaceae, fit in?
The leaves of my strawberry tree (Arbutus Unedo) have brown/purple edges and some leaves have brown/purple spots. At one point I thought it was some fungus, but the leaves do not have concentric circles. New leaves look ok and then they start getting those brown/purple edges. Leaves don’t wilt or fall. They green portion of the leaves stay greenish and so it is not chlororis. The water here has very high pH (8.5). The soil may have salt content. The closest diagnosis I have is ‘boron toxicity’. How do I rule out some of these possibilities? (fungus, salt, high pH water, boron.. or anything else?)
Anyone know if the berries are safe for chickens? I have free range chickens, and while it has not started fruiting yet, it will soon!
I’m looking for the bark of the strawberry tree where can I buy it or can I buy it offline to make into a tea
I live in Friars Cliff, a seaside location in Christchurch, Dorset. We are on an acidic healthland soil. The builders of some of the early properties in 1940’s and 50’s appear to have planted a lot of strawberry trees. They do very well and the fruit is ripe in late October/early November each year. The tree is valuable to the environment and provides late flowers to bumble bees. The Beaker People crossed to Britain around 2000 BC but the plant does not appear to have been brought by them. This makes the claim that they took it to Ireland seem somewhat spurious.
SMUD has a program through the Sacramento Tree Foundation that gives customers up to 10 FREE trees in an effort to provide more shade and reduce energy consumption in your home. I made an appointment 2 weeks ago and today a forester, Sara, from the foundation came out to my house to see exactly what my needs and wants were. I was able to choose my trees and they will be delivered in 2 weeks, TOTALLY free. I am getting 2 Marina Strawberry trees for my front yard, and a sweet bay, bayleaf tree for my backyard. Im so excited. If you’re a SMUD customer, check out the link I included and contact them to get your free trees! They have a catalog on their site that you can look at to see all of the trees you get to choose from. Their website is also an incredible resource for any tree-related care or knowledge question you may have. Sara also told me they offer free pruning classes in the Spring and Winter seasons! Such an incredible program and foundation.
According to the government web site below, Arbutus menziesii grows much taller than the tree you describe. Closer to 30 metres tall. It also has a (very annoying to some) trait of shedding paper thin bark and leaves which anyone who has ever had one would never forget to mention. I suspect the commonly named strawberry tree is but a close relative native. We also have a much smaller relative with a bushy growth habit but I don’t recall its latin name.
at what point are the Cain Apple berries ripe enough not to be toxic? My girls and I just discovered they were edible and picked some. After reading up we ate a handful of the ripest that didn’t seem to be fermented (reddest, softest, not overly squishy) but of course they have picked ALOT. I am holding off on any more until tomorrow to see how they settle, but am curious. Some they have picked are a little firmer and more orangey than the ones we ate, once they pass green and have red on them should they be OK? Do you know if they will ripen off of the tree? All of the berries we have are orangey red to red and I am just hoping to avoid any waste or upset stomachs, thank you
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Japanese Sauces and Dressings
Japanese Restaurant Style Ginger Dressing
This is one of the most popular recipes on my blog. It’s also one of our favorite salad dressings. This Japanese carrot dressing is sweet and tangy which makes it the perfect accompaniment to cold vegetables.
Ponzu sauce is a mixture of soy sauce and ponzu, which is a citrus fruit similar to lemon. It’s often used as a salad dressing, dipping sauce or marinade.
Also called Japanese barbecue sauce, tonkatsu sauce is very smoky, sweet and savory. It’s used in the same as barbecue sauce is used in the US – for grilled meats, sandwiches, and as a dipping sauce.
Japanese tartar sauce is a little different than American tartar sauce in that boiled eggs and Japanese mayo – which has more umami – are used. The result is a sauce that’s more punchy and creamier in texture.
Last but not least, teriyaki sauce is Japan’s most famous export next to sushi. No explanation is needed aside from the fact that my version is less sweet and more savory. Give it a try, you’ll love it.
|Fruit||Herbs and Spices||Nuts||Spirits||Miscellaneous|
|Apple||Apricot, blackberry, cherry, cranberry, currant, date, lychee, mango, orange, pear, pineapple, plum, pomegranate, pumpkin, quince||Allspice, cardamom, cinnamon, cloves, coriander, cumin, ginger, nutmeg, rosemary, star anise, thyme||Almond, chestnut, hazelnut, pecan, pine nut, pistachio, walnut||Armagnac, bourbon, brandy, calvados, cognac, Cointreau, Kirsch, Madeira, rum, sherry, vermouth||Caramel, maple syrup, molasses, vanilla|
|Apricot||Apple, banana, blackberry, blueberry, cherry, coconut, cranberry, lemon, orange, peach, pineapple, plum, prune, raspberry, strawberry||Cardamom, cayenne, cinnamon, coriander, ginger, nutmeg, rosemary, saffron||Almond, hazelnut, pine nut, pistachio, walnut||Amaretto, brandy, cognac, Kirsch, orange liqueur, rum||Caramel, honey, maple syrup, mascarpone, vanilla|
|Banana||Apricot, blackberry, blueberry, cherry, coconut, date, guava, lemon, lime, mango, orange, papaya, passion fruit, pineapple, pomegranate, raspberry, strawberry||Allspice, cardamom, cinnamon, cloves, ginger, macadamia, nutmeg||Cashew, hazelnut, peanut, pecan, pistachio, walnut||Armagnac, banana liqueur, brandy, calvados, cognac, Kirsch, Madeira, rum||Caramel, chocolate, coffee, crème fraîche, honey, maple syrup, molasses, vanilla|
|Blackberry||Apple, apricot, banana, blueberry, lemon, mango, melon, nectarine, orange, peach, plum, raspberry, strawberry, watermelon||Cinnamon, cloves, ginger, mint||Almond, hazelnut||Brandy, champagne, Cointreau, Grand Marnier, Kirsch, orange liqueur||Caramel, crème fraîche, honey, mascarpone, vanilla|
|Blueberry||Apple, apricot, banana, blackberry, fig, lemon, mango, melon, nectarine, orange, peach, pear, pineapple, raspberry, rhubarb, strawberry, watermelon||Allspice, cardamom, cinnamon, cloves, ginger, lavender, mint, nutmeg||Almond, hazelnut, pecan, pine nut, walnut||Cognac, Kirsch, orange liqueur, port, rum, triple sec||Crème fraîche, honey, maple syrup, mascarpone, molasses, ricotta, vanilla|
|Cantaloupe||Grapefruit, melon, raspberry||Basil, cilantro, ginger, mint, star anise, tarragon||Port|
|Cherry||Apricot, coconut, lemon, melon, nectarine, orange, peach, plum, quince, raspberry||Allspice, cinnamon, cloves, coriander, ginger, sage, thyme||Almond, hazelnut, pecan, pistachio, walnut||Amaretto, Armagnac, bourbon, brandy, cassis, Grand Marnier, kirsch, red wine, rum, vodka||Caramel, chocolate, coffee, crème fraîche, honey, mascarpone, vanilla|
|Coconut||Apricot, banana, blackberry, cherry, date, grapefruit, guava, kiwi, kumquat, lemon, lime, lychee, mango, orange, papaya, passion fruit, pineapple||Allspice, basil, cardamom, cilantro, cinnamon, cloves, coriander, cumin, ginger, Kaffir leaf, lemongrass, mint, nutmeg||Almond, brazil nut, cashew, macadamia, peanut, pistachio||Rum||Caramel, chocolate, crème fraîche, honey, mascarpone, rose water, vanilla|
|Cranberry||Apple, apricot, lemon, lime, orange, peach, pear, pumpkin, quince, tangerine||Allspice, cinnamon, cloves, ginger, star anise, thyme||Almond, hazelnut, pistachio, walnut||Cognac, Grand Marnier, white wine||Honey, maple syrup, vanilla|
|Date||Apple, apricot, banana, coconut, lemon, lime, orange, prune, quince||Cinnamon, ginger, rosemary, thyme||Almond, hazelnut, macadamia, pecan, pistachio, walnut||Armagnac, brandy, red wine, rum||Caramel, chocolate, coffee, crème fraîche, maple syrup, mascarpone, orange blossom water, vanilla|
|Grape||Apple, lemon, pear, raspberry, strawberry||Cayenne, cumin, ginger, mint, paprika, rosemary||Almond, hazelnut, pecan, pistachio, walnut||Brandy, cognac, rum||Honey, white chocolate|
|Grapefruit||Avocado, banana, coconut, lemon, lime, melon, orange, papaya, pineapple, pomegranate, raspberry, strawberry, tomato||Basil, ginger, mint, rosemary, star anise, tarragon, thyme||Cashew, hazelnut, macadamia, pecan, walnut||Campari, champagne, gin, Grand Marnier, port, rum, tequila, vodka||Caramel, crème fraîche, grenadine, honey, vanilla|
|Guava||Banana, coconut, lemon, lime, orange, passion fruit, pineapple, strawberry||Ginger||Cashew, macadamia||Rum||White chocolate, honey, mascarpone|
|Honeydew||Blackberry, cantaloupe, grapefruit, lemon, lime, nectarine, peach, strawberry||Basil, cardamom, coriander, cumin, ginger, mint, tarragon||Champagne||Coconut milk, honey|
|Kiwi||Banana, cherry, coconut, grapefruit, lemon, lime, lychee, mango, orange, papaya, passion fruit, pineapple, strawberry||Hazelnut, macadamia||Kirsch, rum||Chocolate, honey|
|Kumquat||Coconut, cranberry, date, lemon, lime, mango, orange, papaya, persimmon, pineapple, pomegranate, pumpkin, quince, strawberry||Cayenne, cinnamon, ginger, mace, mint, nutmeg||Hazelnut, pecan, pistachio, walnut||Brandy, rum, white wine||Caramel, chocolate, honey, vanilla|
|Lemon||Apple, apricot, banana, blackberry, blueberry, cherry, coconut, cranberry, date, gooseberry, grapefruit, grape, guava, kiwi, lime, mango, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, plum, prune, quince, raspberry, rhubarb, tangerine||Basil, bay leaf, cardamom, cayenne, cinnamon, ginger, mint, oregano, parsley, poppy seed, rosemary, sage, thyme||Almond, chestnut, hazelnut, pecan, pine nut, pistachio, walnut||Gin, orange liqueur, red wine, rum, vodka||Caramel, chocolate, coffee, crème fraîche, honey, maple syrup, mascarpone, vanilla|
|Lime||Apple, apricot, avocado, coconut, date, gooseberry, grapefruit, guava, honeydew, kiwi, lemon, mango, orange, papaya, passion fruit, plum, raspberry, strawberry, tomato||Cilantro, ginger, mint||Hazelnut, macadamia, peanut, pecan||Rum, tequila, vodka||Caramel, coconut milk, crème fraîche, honey, maple syrup, mascarpone, vanilla, white chocolate|
|Lychee||Blackberry, coconut, honeydew, kiwi, lemon, lime, mango, orange, passion fruit, pear, pineapple, plum, raspberry||Ginger||Rum||Honey|
|Mango||Apple, avocado, banana, blackberry, blueberry, coconut, grapefruit, kiwi, kumquat, lemon, lime, orange, papaya, passion fruit, pineapple, raspberry, strawberry||Basil, cayenne, cilantro, cinnamon, cloves, ginger, mint, nutmeg, star anise||Almond, cashew, macadamia||Amaretto, champagne, Kirsch, orange liqueur, rum, sake, vodka||Caramel, coconut milk, coffee, crème fraîche, honey, mascarpone, vanilla, white chocolate|
|Nectarine||Apricot, blackberry, blueberry, cherry, cranberry, lemon, orange, peach, plum, raspberry, strawberry||Allspice, cinnamon, ginger, mint, nutmeg||Almond, hazelnut, pecan, pistachio||Brandy, champagne, Kirsch, orange liqueur, peach liqueur, red wine, white wine||Caramel, chocolate, honey, maple syrup, mascarpone, vanilla|
|Orange||Apple, apricot, avocado, banana, blackberry, blueberry, cherry, coconut, cranberry, date, grape, grapefruit, guava, grapefruit, kumquat, lemon, lime, mango, nectarine, papaya, passion fruit, peach, pear, persimmon, pineapple, plum, pomegranate, prune, pumpkin, quince, raspberry, rhubarb, strawberry, tomato||Basil, cardamom, cilantro, cinnamon, cloves, cumin, ginger, mint, nutmeg, paprika, parsley, poppy seed, rosemary, saffron, star anise, thyme||Almond, chestnut, hazelnut, macadamia, pecan, pine nut, pistachio, walnut||Almond liqueur, Amaretto, Armagnac, brandy, cognac, Kirsch, orange liqueur, red wine, rum, tequila, vodka, white wine||Caramel, chocolate, coffee, grenadine, honey, maple syrup, mascarpone, vanilla|
|Papaya||Banana, coconut, grapefruit, kiwi, kumquat, lemon, lime, mango, nectarine, orange, passion fruit, peach, pineapple, raspberry, strawberry||Cilantro, cinnamon, ginger, mint||Cashew, macadamia, peanut||Port||Caramel, honey, vanilla, white chocolate|
|Passion fruit||Banana, coconut, kiwi, lemon, lime, mango, orange, papaya, peach, pear, pineapple, strawberry||Cilantro, ginger||Almond, cashew, macadamia||Champagne, Cointreau, ice wine, rum, tequila||Caramel, chocolate, vanilla|
|Peach||Apple, apricot, blackberry, blueberry, cherry, coconut, lemon, lime, nectarines, orange, papaya, passion fruit, pineapple, plum, raspberry, strawberry||Allspice, basil, bay leaf, cinnamon, cloves, ginger, mace, mint, nutmeg, saffron, star anise, tarragon, thyme||Almond, hazelnut, pecan, pistachio, walnut||Bourbon, brandy, Calvados, Cassis, champagne, cognac, Cointreau, Grand Marnier, Kirsch, Madeira, port, red wine, rum, Vin Santo, whiskey, white wine||Brown sugar, caramel, chocolate, crème fraîche, grenadine, honey, maple syrup, mascarpone, molasses, vanilla|
|Pear||Apple, apricot, blackberry, blueberry, cherry, cranberry, date, lemon, orange, passion fruit, prune, quince, raspberry, rhubarb, strawberry||Allspice, basil, cardamom, cinnamon, cloves, ginger, mace, mint, nutmeg, parsley, rosemary, star anise||Almond, chestnut, hazelnut, macadamia, peanut, pecan, pine nut, pistachio, walnut||Bourbon, brandy, Calvados, crème de cassis, champagne, Grand Marnier, kirsch, pear brandy, port, red wine, rum, whiskey||Caramel, chocolate, crème fraîche, honey, maple syrup, mascarpone, vanilla|
|Persimmon||Apple, avocado, grape, kiwi, kumquat, lemon, orange, pear, pomegranate||Cinnamon, cloves, ginger, mace, nutmeg||Almond, cashew, hazelnut, pecan, walnut||Bourbon, brandy, cognac, Kirsch, sweet wine||Caramel, coffee, honey, maple syrup, vanilla, white chocolate|
|Pineapple||Apricot, avocado, banana, coconut, grapefruit, kiwi, kumquat, lemon, lime, mango, orange, papaya, passion fruit, pomegranate, raspberry, strawberry||Allspice, basil, cardamom, cilantro, cinnamon, cloves, ginger, mint, rosemary, saffron, star anise||Cashew, macadamia, pistachio, walnut||Brandy, Cointreau, Grand Marnier, Kirsch, orange liqueur, rum, sweet wine||Caramel, chocolate, honey, maple syrup, vanilla|
|Plum||Apricot, cherry, lemon, nectarine, orange, peach, raspberry, strawberry||Allspice, almond, bay leaf, cardamom, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg, sage, thyme||Hazelnut, pecan, walnut||Brandy, gin, Kirsch, rum, whiskey, red wine, sweet wine||Caramel, crème fraîche, honey, maple syrup, vanilla|
|Pomegranate||Apple, avocado, banana, coconut, grapefruit, kumquat, lemon, lime, orange||Allspice, cardamom, cinnamon, cloves, coriander, cumin, ginger, mint, nutmeg, parsley, turmeric||Almond, hazelnut, pine nut, walnut||Port, tequila, vodka||Honey, white chocolate|
|Pumpkin||Apple, coconut, cranberry, kumquat, lemon, lime, orange||Allspice, bay leaf, cayenne, cilantro, cinnamon, cloves, cumin, ginger, mace, nutmeg, rosemary, sage, thyme||Hazelnut, pecan, pine nut, walnut||Brandy, cognac, orange liqueur, rum, white wine||Caramel, crème fraîche, honey, maple syrup, molasses, vanilla, white chocolate|
|Quince||Apple, cherry, cranberry, date, kumquat, lemon, orange, pear, raspberry||Bay leaf, cardamom, cinnamon, cloves, ginger, nutmeg, star anise||Almond, hazelnut, pecan, pistachio, walnut||Armagnac, brandy, Calvados, red wine, whiskey, white wine||Caramel, honey, maple syrup, mascarpone, vanilla|
|Raspberry||Apricot, blackberry, blueberry, grapefruit, grape, lemon, lime, mango, nectarine, orange, peach, pear, pineapple, plum, quince, rhubarb, strawberry||Cinnamon, cloves, ginger, mint, star anise, thyme||Almond, hazelnut, macadamia, peanut, pecan, pine nut, pistachio||Brandy, champagne, cognac, Cointreau, Framboise, Grand Marnier, Kirsch, orange liqueur, red wine, rum, tequila||Caramel, chocolate, crème fraîche, honey, maple syrup, mascarpone, vanilla|
|Rhubarb||Apple, apricot, blood orange, grapefruit, lemon, lime, nectarine, peach, plum, raspberry, strawberry||Bay leaf, cardamom, cinnamon, cloves, ginger, mint, nutmeg||Almond, hazelnut, pecan||Brandy, Grand Marnier, Kirsch, port, white wine||Caramel, crème fraîche, grenadine, honey, maple syrup, mascarpone, vanilla, white chocolate|
|Strawberry||Apple, apricot, banana, blackberry, blueberry, boysenberry, gooseberry, grape, grapefruit, guava, kumquat, lemon, lime, mango, melon, orange, papaya, passion fruit, peach, pineapple, plum, pomegranate, raspberry, rhubarb||Cardamom, cinnamon, cloves, coriander, ginger, mint, nutmeg||Almond, hazelnut, peanut, pecan, pine nut, pistachio, walnut||Amaretto, brandy, champagne, cognac, elderflower liqueur, Grand Marnier, Kirsch, port, red wine, rosé, rum, sake, sherry, white wine||Caramel, chocolate, crème fraîche, honey, vanilla|
I'd love to know—what flavor combinations do you like to use in your recipes? Let me know in the comments below!