Quote:
Originally Posted by lorax
Here's a question - what do you two do with Babaco fruit? I'm curious; I only know the Ecuadorian recipes...
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We eat it fresh straight out of the skin, in Salad, in smoothies; or as an ingredient in sorbet, baked goods (babaco bread), etc.
When grown in subtropical climates I don't recommend taking the green fruit off the plant. It needs to stay on until enough enzymes have been delivered to ripen the fruit and give it a pleasurable taste.