Our tiny ricotta tub, with Keegan's cell phone for scale.
Another food adventure involved a strange fruit we found at the supermarket. It looked like a large, green-skinned, oval apple, and we decided to buy it and see what it was like. First we discovered that it was hard as a rock. It was nearly impossible to cut off a piece to sample, but when we did, we were both sorry. Not only is this fruit hard as a rock, but also incredibly bitter. This is not a fruit that has evolved to be remotely approachable to human tastes. Some research on the Internet led us to the discovery that we had bought Chinese quinces, which are, as we had already learned, basically inedible unless cooked for a very long time with lots of sugar, as in quince jelly. Since we don't have any jelly jars or any experience making jelly, I looked around for another quince recipe and found one for a quince and apple crisp. It came out delicious, with the sweetness of the apples, sugar, and maple syrup complimented well by the tartness of the well-cooked quince. But the difficulty of peeling, coring, and chopping up the quince is not an experience I'm eager to repeat. I'd say the quince is giving us pretty strong signals that it does not want to be eaten, and I'm willing to listen to those from now on.
A Chinese quince and a pan of quince-apple crisp.
A more friendly fruit we've been enjoying are small tangerines from Jeju, a large island that is the southernmost part of Korea. They are tiny and sweet and tasty, and I bought a huge box of them last time we went shopping. In Korea, it is not unusual to see people buying fruit in bulk when it's in season, and we've gotten caught up in the trend. Here's the result: