These faux watermelons are so intriguing. They look like something that should be in a fruit salad, but they're actually grape-sized gherkins. Gherkins=pickles. Here's a very easy recipe that turns these little gems into spicy flavor bombs.
I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet.
Fermenting green strawberries can be done, despite the berry's high acidity. Here's how. They go well with a creamy mild cheese (think brie or camembert), sliced on a sandwich, sprinkled into a salad, or simply stirred into some yogurt or porridge!
Make your own flavor extracts for all your baking experiments or as gifts. Once you know how to make them you'll regret spending money on store bought stuff. Apply the same technique to make flavored liqueurs as well!
Crisp slices of red onion are marinated in a mixture of citrus juice, white wine vinegar, salt, pepper and allspice until tart and tender. Charred jalapeño and bay leaves are added to the mix to bump up the savory spice factor.