Fruits Earth Recipes

Fruits Earth Recipes

This Fruits Earth Recipes section offers a rainbow of vegetables: green, red and yellow sweet peppers, purple-skinned eggplants (aubergines), bright red tomatoes and avocados with their pebbly, dark-green skin and tender, light-green flesh.

While all vegetable fruits combine well with other foods and with one another, none matches the tomato for versatility. It can be enjoyed raw or cooked, used as the main ingredient in a recipe or as an addition that complements a recipe's other ingredients. The tomato features in an endless number of dishes from almost every national cuisine. The best-tasting specimens are those allowed to ripen on the vine. Once ripe, tomatoes should be stored at room temperature for no more than a day, then kept in the refrigerator.

Eggplants have mildly sweet, pale flesh and skin that ranges from mauve and purple to nearly black. Some have skins that are white or green. Asian eggplants are elongated; globe eggplants are more rotund. Store eggplants in the vegetable crisper of the refrigerator for up to five days.

Store sweet bell peppers in the vegetable crisper of the refrigerator for up to five days. Chili peppers are best wrapped in a paper towel and stored in the vegetable crisper for up to ten days.

The avocado, like the tomato, is a fruit that for centuries has been consumed as a vegetable. For many avocado aficionados, the classic way to eat this fruit is to pit and peel it and brush the cut surfaces with fresh lime or lemon juice and serve it with salad or make it into guacamole. Purchase an avocado just before it is completely ripe, as the mature fruit has a short shelf life. Once ripe, an avocado may be held for one or two days in the refrigerator. To ripen a firm avocado, place in a paper bag and let stand at room temperature.

Eggplant (aubergine) comes in many shapes and sizes and is indeed a versatile vegetable. Look for shiny, unblemished, firm, dark purple specimens with fresh looking stalks. Delicious marinated in antipasto, as a dip, stuffed or deep-fried.

If you need to peel soft fruits such as peaches, nectarines, or apples, drop them in boiling water for less than a minute. Lift them out with a slotted spoon and run under cold water. The skins split and lift right off.

  1. Asparagus with Ginger - Orange Glaze

  2. Avocado and Mango Shells

  3. Avocado Mousse

  4. Avocado Open Facers

  5. Avocados with Strawberry Vinaigrette

  6. Blood Orange Ambrosia

  7. Crispy Vegetables with Spicy Avocado Dip

  8. Dill Tomatoes

  9. Polenta with Sun-Dried Tomatoes and Black Beans

  10. Roasted Tomatoes with Garlic and Lime

  11. Tomato Presilles

  12. Eggplant Puree

  13. Grilled Eggplant on Bruschetta with Tomato Salsa

  14. Pilaf with Eggplant

  15. Roasted Eggplant Compote

  16. Roasted Eggplant and Shallot Dip

  17. Gazpacho

  18. Moussaka

  19. Patafla

  20. Peperonata

  21. Ratatouille

  22. San Francisco Cioppino

  23. Skinny Lemon Caper Sauce

Learn how to cook Vegetarian Recipes

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  1. Stuffed Capsicums

  2. Stuffed Green Capsicums (Peppers)

  3. Tangerine Dream

  4. Roasted Tomatoes

  5. Salad-Filled Tomatoes

  6. Sicilian Tomato Salad

  7. Sherried Tomato Bisque

  8. Tomato and Roasted Bell Pepper Sauce

  9. Tomato Bean Salad with Parsley

  10. Tomato Consomme with Avocado Nut Sauce

  11. Tomato Rice

  12. Veggie Medley Tomato Sauce


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