Archive | November, 2015

Tasty pitaya! Ripe and so tasty

13 Nov

We decided to pick the pitaya dragon fruit even though it didn’t appear as bright pink as some of the pictures. I did ready it takes about 30 days from flower to ripe. So I think i ended up picking it at 45 days. The tentacles coming off the fruit started having slightly dry looking edges so I decided it was ready. It was a risk as apparently they don’t ripen anymore once picked. 

I am so glad I did as it was on a tiny bit of the soft side but still so good and sweet and not mushy!!!
   
    
    
 
Once I photographed it inside, it actually appeared more pink in the images so maybe that’s why other people’s looked so much brighter than mine! 
  Here’s #2!

Going to pick him at under 45 days!
Look at the colour change of #1

   
    
 

Dry cure olives 3 weeks later 

13 Nov

Was surprised to see the dry curing olive jar with moist salt and a fluid level. 
Did all that fluid come from the olives? Or did water enter the jar from the atmosphere? It’s a mystery 🙂 guess I should’ve weighed the jar first!
   
 

As you can see they’re all wrinkly!! We tasted one, surprisingly no salty but still have a bitter taste and quite enjoyable but probably needs a bit longer to get more bitterness out. 
Unlike any bought olive I have ever tasted!!
So I ran out of rock kosher salt and used a combo of the salt I have…  

    
   
The pink bamboo salt (looks like brown sugar!) has an interesting taste, I am hoping it doesn’t affect the final product. Also some regular sea salt too. 
Since they’re quite dehydrated, it barely needed a 1/3 jar of salt to cover. 

Blushing ripening Pitaya dragonfruit!!! 

1 Nov

Check it out, finally turned from green to pink and hopefully to that bright shocking pink! 

   
 

I only had two flowers, it was the first time my pitaya has flowered and so lucky to have two fruits. You can see the green little dragon fruit by the wall in the first picture.