Orange Food Plus Ochazuke

We had orange soup last night, and on the last day of March, some Garnet Yam. The other items I assembled to eat with hot white rice were: purchased poke, sliced tomatoes from Mari's Aquaponics (delicious!) and something green that I don't remember!

So, I thought the plate needed orange, peeled and cut up enough yam in wedges for the two of us, poked some holes with a fork, and nuked it in the microwave in a little water until tender. Yes, I'd rather eat kabocha cooked the conventional way, but this was a way to eat dinner faster! I drained the yams, had Ted mix in a bit of sesame oil, shoyu and sesame seeds. Perfect!

We ate all the above with furikake and lots of hot green tea, and Ted was in heaven. After homemade beef stew, this is his all-time comfort food: rice, tea, some vegetables, raw or cooked fish - ochazuke!

Eating a Lot of Orange Food

Garnet yams, kabocha squash.

Persimmons!

I've already eaten these! They are the fuyu variety.

We picked some up at the Waialua farmers' market, which are taking longer to ripen.

How do you know when they're ripe? The first group we ate softened markedly, so I just cut them in half crosswise and ate them by spooning them out. The ones we ate last night were the right color, but crispy-firm. I cut them into quarters, then peeled and ate them - yum!

Remember - do not eat the skin, and do not eat them until ripe - when the skin turns from yellow to orange. Unripe fruit has tannins which are astringent and bitter to the taste.

The price is right - under $1.50/lb - and you'll be treating your body to beta-carotene and antioxidants in this lovely orange fruit.