BY LAMBETH HOCHWALD PHOTOGRAPHS BY DAVID ENGELLHARDT STYLING BY KRISTINE TREVINO
IF YOU’VE EVER CUT open a watermelon and dumped the seeds right into the trash, pause for a moment: Turns out, when roasted or toasted, those black seeds are just as tasty as pumpkin seeds. Ask the food experts and they’ll tell you that it’s time to rethink so-called kitchen ‘scraps.’
“Produce is a perfect expression of nature,” says Matthew Kenney, celebrated vegan and raw food chef. “There’s a reason for every part. The skin protects the outside but also harbors all the nutrients. I always encourage people to take an exploring attitude when cooking with produce.”
While you’re at it, reconsider that rack of exotic produce you stroll past every time you grocery shop. Who hasn’t bypassed a bumpy, spiky or unfamiliar food simply because we didn’t know what to do with it? That ends today! Introducing 15 uncommon fruits and veggies that are out-of-this-world delicious.
The Experts:
• TARA DUGGAN , author of Root to Stalk Cooking: The Art of Using the Whole Vegetable (TEN SPEED PRESS, 2013) • MATTHEW KENNEY, celebrated vegan and raw food chef
• MOLLY SIEGLER, food editor, Whole Foods Market
- Kumquats
WHAT IT IS These tangy mini-oranges are delicious, peel and all.
WHY IT’S GOOD FOR YOU Kumquats contain vitamins A, C and E, plus fiber, iron and calcium.
HOW TO EAT IT Wash and dry, remove the seeds and eat the fruit whole. “Use them in a stuffed baked sweet potato with coconut and exotic flavors like chili, lime and avocado with kumquat on top. These are also great for jams or chutneys.” —Matthew Kenney
2. Buddha’s Hand
WHAT IT IS This citrusy fruit, known for its finger-shaped prongs, is aromatic and contains no seeds and little juice.
WHY IT’S GOOD FOR YOU Contains high amounts of vitamin C.
HOW TO EAT IT Slice the ‘fingers’ and use as you would lemon zest. “It adds a citrus-y fragrance to cocktails or homemade syrups.” —Tara Duggan
3. Guava
WHAT IT IS This green-on-the-outside, pink-on-the-inside tropical fruit is an ingredient in syrups and jellies.
WHY IT’S GOOD FOR YOU Guavas contain vitamin C, fiber and folic acid.
HOW TO EAT IT Rinse and cut it into slices, then eat it, rind and all. “Guava has this great starchy filling which makes it great in an apple pie. It also creates a natural creaminess and adds a floral hint.” —Matthew Kenney
4. Lychee
WHAT IT IS These cherry-like fruits are known for their fragrant smell.
WHY IT’S GOOD FOR YOU Lychees contain vitamins C and B-complex plus fiber.
HOW TO EAT IT Wash and squeeze the white fruit out (Note: The skin and pit are slightly poisonous.) “Peel these and eat them as a snack—or use them for ice cream.”—Tara Duggan
5. Persimmon
WHAT IT IS A tomato look-alike, this firm and bright orange fruit comes in two types—astringent and sweet.
WHY IT’S GOOD FOR YOU Persimmons contain vitamins A and B plus fiber.
HOW TO EAT IT Wash, remove leaves, slice into wedges and eat, including the edible peel. “It’s best eaten by cutting it in half and scooping out the fleshy insides like a pudding.”—Tara Duggan
“I like eating persimmon raw with a spoon and some coconut yogurt but you can also cook it into a jam or chutney, make it in a salad with pistachio and arugula or bake it into a cake since it has this emulsifying effect. A sticky persimmon cake is amazing.”—Matthew Kenney
6. Tomatillos
WHAT IT IS Also known as ‘tomato verde,’ this green tomato is a food staple in Mexico.
WHY IT’S GOOD FOR YOU They contain vitamins A, C and K plus fiber.
HOW TO EAT IT Remove the inedible papery husk and blanch, fire-or dry-roast. “Peel, wash and roast these until they’re almost black and use them in a sauce or salsa.”—Matthew Kenney
7. Chinese Broccoli (Gai Lan)
WHAT IT IS This veggie features sweet tops and tangy chard-like leaves.
WHY IT’S GOOD FOR YOU It contains vitamins C and K.
HOW TO EAT IT Peel the stem; blanch it quickly. “We tend to saute it with olive oil, chili, garlic and sea salt.” —Matthew Kenney
8. Yuca
WHAT IT IS This starchy root of the cassava plant looks just like a sweet potato and is starchier and more fibrous than a potato.
WHY IT’S GOOD FOR YOU Yuca contains vitamins B6, and C, plus calcium and fiber.
HOW TO EAT IT Cut off the ends and peel, then boil or fry. “Usually served steamed or fried in Salvadoran cooking, yuca is very meaty— it’s like a potato but has a more interesting texture.”— Tara Duggan
“I love making gnocchi out of yuca instead of potatoes.”
—Molly Siegler
9. Kohlrabi
WHAT IT IS Also known as the German turnip, this leafy-stemmed veggie is popular in Eastern Europe, Vietnam and India.
WHY IT’S GOOD FOR YOU Contains vitamins A, B-complex, C and K.
HOW TO EAT IT Peel the bulbs before roasting, grilling, stir-frying or braising. “You can cook and mash this nutty-flavored veggie or eat it raw.”—Tara Duggan
“Shave it and use it raw on salad or steamed, boiled and blended into a soup.” —Matthew Kenney
“You can turn kohlrabi into fermented sauerkraut and it’s great pickled.” —Molly Siegler
10. Sunchoke
WHAT IT IS This bumpy veggie, originally cultivated by Native Americans, looks like a gnarled potato or ginger root.
WHY IT’S GOOD FOR YOU Sunchokes contain vitamin C and potassium.
HOW TO EAT IT Eat it raw (it lends a water-chestnut taste to salads, for example) or boil, toss in olive oil and bake. “We treat sunchoke like a potato with more aroma to it. We’ll boil it and make sunchoke soup with wild mushrooms. Or blanch it like a potato and sauté with olive oil or make sunchoke chips or fries.”—Matthew Kenney
11. Celery Root
WHAT IT IS The edible root vegetable is known for its knotty, ball-like shape.
WHY IT’S GOOD FOR YOU Celery root contains vitamins A, C and K.
HOW TO EAT IT Peel the tough brown exterior and eat the creamy flesh inside. “This tough-to-peel veggie tastes like celery but it’s creamier and delicious when combined with mashed potatoes, roasted or tossed in a slaw or salad.” —Tara Duggan
12. Jicama
WHAT IT IS Also known as yam bean, jicama looks like a turnip but boasts a crispy, fruity taste.
WHY IT’S GOOD FOR YOU Jicama contains vitamin C, dietary fiber and antioxidants.
HOW TO EAT IT Peel and discard the thick skin, then cut it into cubes or slice into sticks. “This crunchy street snack in Mexico is great when served fresh and spiced with salt, lime and mild chili to bring out the flavor.” —Tara Duggan
“Peel, cut and put jicama in salads. We’ll also pulp it in a food processor, squeeze out the water, mix it with pine nuts, season it with rice vinegar, sea salt and dehydrate it. It has a nice rice texture when we’re through.” —Matthew Kenney
13. Horned Melon
WHAT IT IS Native to the Kalahari Desert, this spiky yellow and orange fruit with a lime green interior tastes like a banana-lime combo.
WHY IT’S GOOD FOR YOU Contains mostly water and vitamin C, iron and potassium.
HOW TO EAT IT Slice and add to fruit salad or add to ice creams, sorbets and syrups.
14. Dragon Fruit
WHAT IT IS A type of cactus, this bright red, spiky, sweet, crunchy fruit is generally grown in Southeast Asia, Mexico and Israel.
WHY IT’S GOOD FOR YOU Dragon fruit has vitamin C, fiber, and antioxidants. HOW TO EAT IT Cut it in half and scoop out the white flesh with tiny black seeds. Cube and add to salads. (Note: The skin isn’t safe to eat.)
15. Jackfruit
WHAT IT IS This ‘meaty’ tropical fruit, native to Southeast Asia, is the largest tree-borne fruit in the world. It tastes like a cross between a mango and pineapple.
WHY IT’S GOOD FOR YOU Jackfruit contains vitamins A, C, calcium, potassium and iron.
HOW TO EAT IT Slice it open, then remove the core with a knife and pull the fruit apart.
Tip: Use caution as the fruit releases a sticky sap which can make the fruit messy.
“Jackfruit is good in smoothies and juices or braised and shredded for a pulled pork feel. You can use it inside a taco with guacamole, chili sauce and romaine.”—Matthew Kennedy
“When ripe, it’s yummy raw. It tastes a little musky, creamy and slightly sweet.”—Molly Siegler
TOSS No More
INTRODUCING 15 PRODUCE ‘SCRAPS’ WORTH KEEPING OUT OF THE COMPOST PILE.
ARTICHOKE LEAVES
“Steep them to make a medicinal tea or tincture, or steep them in another tea to derive their benefits.” —MK
AVOCADO PIT
“Grind the avocado pit and pair it with cacao butter and use the combination to make an exfoliating face mask.” —MK
CHILI STEMS
“Use these stems as a culture to make a coconut-based yogurt. It’s got an intensely aromatic flavor that’s strong, not spicy.” —MK
BROCCOLI STEMS
“Peel the thick stem with a knife and then cut it into rectangles. Like carrots, this is a great fresh raw vegetable to snack on.” —TD
PEAR SKINS
“Roll these in maple syrup, paprika and cayenne or maple nutmeg; dehydrate. This is a super-tasty snack.” —MK
ESCAROLE HEARTS
“These have great texture and flavor. Simply braise them, grill them or put them in soups.” —MK
TOMATO WATER
“Use this to make a savory-sweet granita, or in gazpacho—or you can throw it in a Bloody Mary.” —TD
“Put drops of tomato water into a fatty vinaigrette or pesto. It’s pretty, adds a little freshness, and cuts through the fattiness.” —MK
BRUSSELS SPROUTS BOTTOMS
“Blanch and roast these before blending them into soups.” —MK
POTATO PEELS
“Dehydrate the peels, which have tons of nutrients from the soil. Then grind them and use them in breading. Or bake them like chips.” —MK
RADISH GREENS
“Great in soups, I also use them as a salad green tossed with tomato and fresh corn and paired with a creamy yogurt-y dressing to balance out the peppery flavor.” —TD
“Eat them raw or saute them like spinach. They’re also great in pesto, pasta or added to a hearty legume soup.”—MK
WATERMELON SEEDS
“Roast them with pumpkin seed oil and add them to pesto or granola. You can treat them like any other seed.” —MK
WATERMELON RIND
“Peel the entire watermelon and reserve the fruit to snack on or use in a salad. Make thin, julienned strips of the white rind and marinate it in lime juice or rice vinegar and sugar. Your pickles will be refreshing and tart.” —TD
PARSLEY STEMS
“The classic use for these is in stocks. You can also make a verde sauce using the pureed stems.” —TD
CAULIFLOWER LEAVES
“When making roasted cauliflower, throw the leaves in. They’re yummy when crispy.” —TD
