May 20th
2005
Where to begin? We started with best intentions in mind. We thought of a possible and worthy candidate for SHF no.8 (Ugli-sorbet) and headed over to Viktualienmarkt to find the master ingredient - an Ugli. No, they certainly aren't the prettiest fruits on earth, but it is said that their taste would make up for it plenty. So how do know you pick the right one, would it be the prettier one or is the uglier one the better one...anyway I had a good chat with the stand owner and in the end made the decision for the uglier one. We had also thought about meyer lemons as a possible back-up (inspired by different food blogs), which really aren't that easy to track down here (not in season, unknown, just so many questions...) - no surprise, she didn't have them (as far as we could tell) and she wasn't exactly sure what we were referring to anyway. So we told her, that next time we would let her know what the German term is (is there one?!)...We finally left as happy Ugli-owners and anxious to get started with the recipe.
Back home, the cutting part turned out to be the first challenge...How large is its content? Where and how to cut it, or simply just peel? Too many questions, so I took a rather pragmatic approach and started cutting of slices beginning from the top, until I would hit the flesh/segments. The skin is quite thick, but once you reach the inner part, it is actually pretty easy to peel off and one can start working on the individual segments. These keep the juicy inside under an almost fur-like skin.
We found it, figured out how to dissect it and then....were disappointed by the taste. We felt let down. The taste in fact wasn't that bad, quite the contrary - very similar to a pomelo - but lacking intensity. I think the fruit is more apt to be consumed like a snack, cut in half and eaten with a spoon, or like we did by segment and turning it inside out. Despite its size, it also didn't have the amount of juice needed to provide the foundation for a tangy sorbet, we would have needed more than one, probably two or three. Since the Ugli was hired as the main actor, we couldn't accept a substitute, so we decided to call it off and eat it right away...there went our SHF contribution. O.
I bought one of these recently, too! I got it cheaply as the girl at the market thought it was a naval orange (I guess that she hasn't been working with fruit long). I thought that the flavor was good, but that there war entirely too much skin/membrane inside the fruit. I found it to be rather tough. Interesting, yes, but there are better fruits.
I just keep saying WOW to your posts every time i check this amazing blog. Wishing you best of luck.
( Can we some bread recipes soon?)
Sorry to read about your entry Nicky & Oliver. Well I'm in the same boat. My entry was (and is) tasty but flopped...so no entry.
I know that I am repeating everybody here, but I love your pictures. I love the sharp close-ups. And only now I noticed that you have two pictures of the ugly fruit one fading into anther. Beautiful effect.
I've tried doing close-ups, but mine always get fuzzy, even when I program the camera for close-ups. The closer I can do is 20cm away which is not that close, lets face it. I guess I deserve what I get. It was about a year-and-a-half ago that I finally decided to spend some money in a digital camera and I bough the cheapest on the market. Dang!
As per ugly fruit I have it before and I must say I loved the taste. You say it was not intense enough for sorbet. Did your recipe include the grated rind? I find that what gives the citrus intensity into any recipe is the rind not just the juice.
Kaba, Nic
Glad it's not just us and indeed they're a little pricey. Perhaps Ugli's are still a bit too exotic for German markets ;)
Hi ALTAF,
Thank you. Re: bread, this is an area yet to be fully explored by us. A few attempts we have made, mostly inspired by Petra's great blog and recipes, but these have not made it to an article yet... ;)
Hi Ana,
Thank you! The previous digital camera we had would also only allow to get as close as 15-20cm to the object. With our last years vacation, we decided to have a good enough reason to purchase a new camera, which now allows for much better natural macro shots.
The grated zest I usually add to the mix before bringing it to the boil, with this one, however, the stand owner couldn't tell me if it was treated/untreated so I didn't consider it...but you're right it would have likely made the difference.
Sorry the sorbet didn't turn out, but at least you had a learning experience! Wonderful photos! Looks like your photography can turn the ugli fruit into a beauty. : )
Nic, we can't win them all. You always have such nice recipes, this one will quickly be forgotten or continually a reminder for me to stay away from the Ugli fruit. Your IMBB on the other hand made up for it all!
Hi Alice,
Hi chronicler,
I agree, it can't always work out the way one wants it to. Even though we had to call off the event/our contribution, it was still fun to get to know a new fruit and experiment with it :)
I simply love your photos. Too bad about the Ugli fruit recipe. I almost didn't post my pomelo one as I wasn't as happy with it as I could have been.
I love your bloge so much, I've added it to my blogroll and will be back on a regular basis.
funny, I've tried this kind of fruit a few weeks ago, first thing I thought was: why do they sell small rotten grapefruits? The taste was sweet but not very interesting, reminds me of tangerine mixed with pink grapefruit, and yes, not intense enough, lacking juice. No need to buy it again. ( It was really expensive too)