Summer evenings in Albuquerque often end outdoors with a refreshing drink and dessert. We’ve partnered with Edible New Mexico magazine to bring you a selection of lovely recipes made from two fruit trees commonly grown in Albuquerque.
Apple and Pomegranate trees are some of the traditional fruit trees grown in our area. In fact, a 1926 survey by the New Mexico Manzano Forest Reserve identified an apple tree that is believed to have been planted prior to 1676, which makes New Mexico home to the oldest apple orchard in the United States. Apple production in the state peaked in the 1960s, in the heydey of the Red Delicious variety.
Pomegranate trees are native to the region that stretches from present-day Iran, Afghanistan, Pakistan, and northern India. Through the millennia, they were cultivated to grow in warmer regions of the Mediterranean. Therefore, it makes sense that they perform well in New Mexico. In Albuquerque, Pomegranates benefit from a protected, south-facing location to improve winter survival.
Harvesting time for both of these fruit trees are late summer and fall. With apples ripe for picking in late August followed by Pomegranates starting in October. Below are some drink and dessert recipes for you to enjoy when these fruits are at their finest this season.
DRINKS
Pomegranate and Balsamic Shrub
Makes 1 pint
Level: Easy; Prep time: 10 minutes; Cook time: 10 minutes; : Cooling time and steeping time: A day
Shrubs are one of the easiest nonalcoholic cocktail bases to make just fruit, sugar and vinegar in equal parts. They’re endlessly adaptable and a great way to preserve seasonal produce. This version pairs pomegranate with a touch of balsamic for depth and complexity.
Apple and Formosa Oolong Syrup and Mocktail
Makes 1 cup of syrup
Level: Easy; Prep time: 15 minutes; Cook time: 25 minutes; Total time: 40 minutes, plus cooling time
This recipe makes use of the inevitable apple waste from making pies, or any other apple recipe for that matter. Simply toss cores in a bag and freeze until ready to use. There is no need to worry about the seeds; cooking the cores eliminates the arsenic toxins.
Formosa oolong is semi-oxidized and falls somewhere between green and black tea. It is an excellent brew for mocktails. Double the sugar in this recipe, and you will have a syrup thick enough for your pancakes and waffles.
DESSERTS
Pomegranate Upside-Down Blue Corn Bread
Serves 8
Level: Easy; Prep time: 10 minutes; Cook time: 1 hour, 10 minutes; Total time: 1 hour, 20 minutes, plus 15 minutes resting time
This pomegranate upside-down bread is a bit seedy since pomegranates are a bit seedy but if you love this fruit, you’re used to that. Butterfly pea flowers take the blue corn bread mix to another level of the cerulean hue. The contrast between the bright red fruit topping and the blue bottom of the corn bread is stunning. Swap in any seasonal fruit for your upside-down top and serve with a light weeknight dinner of calabacitas or alongside other colorful fare on a holiday table.
Apples Bonne Femme
Serves 6, Level and prep time
This recipe was first appearing in Auguste Escoffier’s Le Guide Culinaire, pommes bonne femme showcases the apple with the simplest of French methods. This version is adapted from Jacques Pépin’s recipe in Essential Pépin. Choose apples that can hold up during baking; dense, thicker-skinned varieties such as Gala, Fuji, Red Delicious, and Golden Delicious work well.
Learn More Here:
Subtropical Fruit Trees for the High Desert: Pomegranates and Figs
How Much Water to Provide to Fruit and Vegetables to Get a Significant Yield
505Outside.com in coordination with Edible New Mexico magazine https://www.ediblenm.com/. Have a question about the article or anything else? AskAnExpert@abcwua.org