The Certifiable Foodie: Eat Real Fest ~ Oakland, September 23-25

Wednesday, January 26, 2011

Eat Real Fest ~ Oakland, September 23-25

Mark your calendars!

Bay Area, we’ll be celebrating the third Eat Real Oakland September 23-25 at Jack London Square! We’ll be talking details the next few of months, including our exciting plans around procurement, and an expanded DIY Foods program. Suffice it to say, we’ll be developing more opportunities to get up close and personal with your food. Want to be a part of the fun? Check out our participation form on our website and let us know what you want to do.

For al those of you who missed this event in the fall, I cannot recommend it enough if your a foodie and looking for the newest in comestibles. It was a fun filled event with music and a staggering array of food to sample everywhere you looked. Invite your friends and family to this fabulous foray into the Bay Area food scene.

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Pomelo

The pomelo looks like a grapefruit except much larger and has thicker skin. The pomelo can range from green to yellow in skin color and grows in California, Florida and much of Asia. Fruit can easily be two pounds. To prepare remove the very thick skin like an orange and remove as much white pith as possible getting down to the actual citrus sections. Separate in half and then begin to remove each section and peel the membrane from each section. Pomelos come in two colors; white and pink. The texture is much like a grapefruit yet larger dryer pulp which is easy to eat once peeled and lends well to salads if the pulp is pulled apart into smaller pieces. The flavor is very unique and sweet without the familiar bitterness found in grapefruit. The season in North America ranges from November to March.

Rambutan

The rambutan hails from tropical climates from Mexico to Asia and many points in between. One of the most striking looking fruits. Similar to the Lychee except with a thicker shell covered with hairs of red tipped with green. To enjoy, press your thumb nail into the shell half way around the center of the fruit and break the shell apart to expose the fruit that resembles a large peeled grape. It's taste resembles a combination of a grape and a pineapple. There is a center pit which is edible when roasted and tastes like an almond.

Durian

The Durian is an unlikely food both to look at and then to smell. It has sharp points all over its exterior shell. Once you get the shell open there are several lobes of butter colored flesh wrapped around large brown pits. Once open you immediately notice a very pungent smell that is somewhat off-putting. In Singapore and Malaysia you actually see no Durian signs on public transportation, right next to the sign that prohibits public displays of affection. Strange because the Durian is a very romantic fruit, when you think that you have to work so hard to access it’s potent smelling treasure. The pulp is reminiscent of custard and is sweet and delicious. This fruit is often made into ice cream. Rumor has it a better smelling variety is in the works.

The Certifiable Foodie

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Wednesday, January 26, 2011

Eat Real Fest ~ Oakland, September 23-25

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