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Passion Fruit

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FOOD
June 26, 2002 | By Maria Gallagher FOR THE INQUIRER
Guillermo Veloso held up a ripe, fragrant passion fruit, which resembled a slightly banged-up purple billiard ball. "No other fruit, except mango, screams 'Caribbean' like passion fruit," said Veloso, the American-born executive chef of Cuba Libre restaurant in Old City. "Just the smell of it - you're on a beach somewhere. " Veloso uses passion fruit as a sweet-tart accent in drinks, vinaigrettes, sauces and desserts, but he is also introducing diners to several lesser-known tropical and subtropical fruits such as guanabana, mamey sapote, Santa Claus melon, guava, and cherimoya.
ENTERTAINMENT
April 18, 2013
1 STAR FRUIT It really looks like a golden-yellow star and tastes like a cross between a pineapple and an apple. 2 PASSION FRUIT The oval-shaped fruit is yellow or eggplant color. It's juicy inside, full of seeds and loaded with vitamins A and C and fiber. 3 UGLI FRUIT A citrus-fruit hybrid of tangerine and grapefruit that's an excellent source of vitamin C and fiber. 4 KUMQUAT Bright orange and sort of egg-shaped, and packed with vitamin C. Eat it raw or use it to make jelly.
FOOD
November 20, 1991 | By Marc Schogol Compiled from reports from Inquirer wire services
SURVIVING THANKSGIVING If you have an eating disorder, the feast for which most Americans are thankful can make it difficult for you to get through Thanksgiving Day. Thomas A. Wadden, associate professor of psychology at the University of Pennsylvania School of Medicine, suggests that such people plan what it is they will eat, calculate the calories and decide if that satisfies their goals. "Think back to last year - what went right, what went wrong? Who did you sit next to? What do you see yourself doing differently this time?"
FOOD
March 15, 2000 | Daily News staff wire services
Ancients feasted on barbecue Chemical analysis of dirty dishes found in a tomb in Turkey have given archeologists clues to what ancients considered a feast fit for a king, perhaps for King Midas. The occasion was a funeral 2,700 years ago, where barbecued lamb or goat in a spicy stew with lentils was served with a potent mixed drink of grape wine, barley beer and mead. Tea for eight Are you developing a thirst for green tea - possibly because you've heard about its possible anitoxidant health benefits?
FOOD
February 7, 2008
Ciao cioccolati! Often-overlooked Italian chocolates are the singular focus at Golosa, the Bella Vista dessert lounge where Fabio Scarpelli, a native of Florence, whips up seven varieties of hot chocolate. But the exquisitely stylish chocolates from La Molina in Tuscany caught my eye: the dark chocolate tiles studded with whole salted almonds ($18), and the "praline" squares ($12) themed by cocoa content, origin or exotic flavor. Pop an intense dark chocolate crackling with fennel in your mouth, and you won't overlook these Italian chocolates again.
NEWS
July 23, 1986 | BY JACK MCKINNEY
Remember the old story about the condemned man who ordered passion fruit after being told he could have whatever he wanted for his last meal before facing the firing squad? Informed that passion fruit would not be back in season until six months later, he cheerfully responded: "That's OK. I can wait. " Ronald Reagan tried the same strategy yesterday when he rejected the "emotional clamor" for economic sanctions against South Africa and urged the white minority government there to set "a timetable for elimination of apartheid laws.
FOOD
October 17, 2001 | By Maria Gallagher FOR THE INQUIRER
They fly through the air with the greatest of ease. They stand on lightbulbs en pointe while balancing other performers on their shoulders. They dive through hoops with the grace of dolphins, with no water to cushion their landings. And when they are done, the acrobats, dancers, gymnasts, jugglers, contortionists, stilt-walkers, musicians and clowns who perform with Cirque du Soleil are mighty hungry. "Look, he just took a second dessert," teased American-born Amrapali Ambegaokar, 23, who dances the role of an exotic water goddess in the production of Dralion that runs through Nov. 4 under the big top at Broad Street and Washington Avenue.
NEWS
May 29, 2002 | By Nedra Lindsey INQUIRER SUBURBAN STAFF
On the way to the mall, even in the dead of winter, the question was always the same when passing the colorful Jackson Pollockesque building. "Is it open yet?" That was her 5-year-old daughter's mantra, Tyshaneka Saffold recalled on a warm and sunny day. Sitting on a rainbow-colored bench at the Water Ice Factory, Tashona Sanders had her answer. She coolly slurped, bit and sucked on her favorite: "Blueberry," she said. "I like it 'cause it's cold. " And because it is good, Tashona might have added if not preoccupied with the blue juices trickling down her white shirt and her arm. It is the season for cold treats.
FOOD
January 27, 1999 | by Peggy Landers, Daily News Staff Writer
Beyond tart toppings and pie innards lies a whole realm of adventurous recipes for the fruit lover with derring-do. TROPICAL FRUIT SOUP 1 vanilla bean 1 quart white wine 1 cup sugar 6 whole black peppercorns 2 cinnamon sticks 1 mango, peeled and sliced 1 pineapple, peeled, cored and sliced into chunks 1 starfruit, sliced crosswise 1 papaya, peeled, seeded and sliced 2 kiwi, peeled and sliced crosswise...
FOOD
August 30, 2012 | By Anna Herman, For The Inquirer
The sun that parched us all summer long also ripened the fruit, which can be transformed into cool, refreshing aguas frescas. Literally translated as "fresh waters," aguas frescas are traditional Central and South American fruit- and grain-based drinks. Not too sweet or too concentrated, the subtle flavors and glorious hues make them a healthy and delicious alternative to sugary soft drinks. In hues of pink, green, orange, and yellow, watermelons, cucumbers, cantaloupes, and pineapple create some of the most beautiful and tasty beverages to enjoy in these waning days of summer.
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ENTERTAINMENT
April 18, 2013
1 STAR FRUIT It really looks like a golden-yellow star and tastes like a cross between a pineapple and an apple. 2 PASSION FRUIT The oval-shaped fruit is yellow or eggplant color. It's juicy inside, full of seeds and loaded with vitamins A and C and fiber. 3 UGLI FRUIT A citrus-fruit hybrid of tangerine and grapefruit that's an excellent source of vitamin C and fiber. 4 KUMQUAT Bright orange and sort of egg-shaped, and packed with vitamin C. Eat it raw or use it to make jelly.
FOOD
August 30, 2012 | By Anna Herman, For The Inquirer
The sun that parched us all summer long also ripened the fruit, which can be transformed into cool, refreshing aguas frescas. Literally translated as "fresh waters," aguas frescas are traditional Central and South American fruit- and grain-based drinks. Not too sweet or too concentrated, the subtle flavors and glorious hues make them a healthy and delicious alternative to sugary soft drinks. In hues of pink, green, orange, and yellow, watermelons, cucumbers, cantaloupes, and pineapple create some of the most beautiful and tasty beverages to enjoy in these waning days of summer.
FOOD
February 7, 2008
Ciao cioccolati! Often-overlooked Italian chocolates are the singular focus at Golosa, the Bella Vista dessert lounge where Fabio Scarpelli, a native of Florence, whips up seven varieties of hot chocolate. But the exquisitely stylish chocolates from La Molina in Tuscany caught my eye: the dark chocolate tiles studded with whole salted almonds ($18), and the "praline" squares ($12) themed by cocoa content, origin or exotic flavor. Pop an intense dark chocolate crackling with fennel in your mouth, and you won't overlook these Italian chocolates again.
FOOD
June 26, 2002 | By Maria Gallagher FOR THE INQUIRER
Guillermo Veloso held up a ripe, fragrant passion fruit, which resembled a slightly banged-up purple billiard ball. "No other fruit, except mango, screams 'Caribbean' like passion fruit," said Veloso, the American-born executive chef of Cuba Libre restaurant in Old City. "Just the smell of it - you're on a beach somewhere. " Veloso uses passion fruit as a sweet-tart accent in drinks, vinaigrettes, sauces and desserts, but he is also introducing diners to several lesser-known tropical and subtropical fruits such as guanabana, mamey sapote, Santa Claus melon, guava, and cherimoya.
NEWS
May 29, 2002 | By Nedra Lindsey INQUIRER SUBURBAN STAFF
On the way to the mall, even in the dead of winter, the question was always the same when passing the colorful Jackson Pollockesque building. "Is it open yet?" That was her 5-year-old daughter's mantra, Tyshaneka Saffold recalled on a warm and sunny day. Sitting on a rainbow-colored bench at the Water Ice Factory, Tashona Sanders had her answer. She coolly slurped, bit and sucked on her favorite: "Blueberry," she said. "I like it 'cause it's cold. " And because it is good, Tashona might have added if not preoccupied with the blue juices trickling down her white shirt and her arm. It is the season for cold treats.
FOOD
October 17, 2001 | By Maria Gallagher FOR THE INQUIRER
They fly through the air with the greatest of ease. They stand on lightbulbs en pointe while balancing other performers on their shoulders. They dive through hoops with the grace of dolphins, with no water to cushion their landings. And when they are done, the acrobats, dancers, gymnasts, jugglers, contortionists, stilt-walkers, musicians and clowns who perform with Cirque du Soleil are mighty hungry. "Look, he just took a second dessert," teased American-born Amrapali Ambegaokar, 23, who dances the role of an exotic water goddess in the production of Dralion that runs through Nov. 4 under the big top at Broad Street and Washington Avenue.
FOOD
December 6, 2000 | By Marilynn Marter, INQUIRER FOOD WRITER
The goal is to try at least one new-to-you food by year's end. Think of it as a personal growth gift or a pre-New Year resolution. To make your culinary adventure easier, try one of the unique specialty fruits - tiny kumquats to Santa Claus melons - available in supermarket produce sections. Mainstream markets have carried a wide selection for decades, yet few types have been tasted by even 2 percent of the population. Kiwifruit took those first steps beyond the fruit basics in the 1960s.
FOOD
March 15, 2000 | Daily News staff wire services
Ancients feasted on barbecue Chemical analysis of dirty dishes found in a tomb in Turkey have given archeologists clues to what ancients considered a feast fit for a king, perhaps for King Midas. The occasion was a funeral 2,700 years ago, where barbecued lamb or goat in a spicy stew with lentils was served with a potent mixed drink of grape wine, barley beer and mead. Tea for eight Are you developing a thirst for green tea - possibly because you've heard about its possible anitoxidant health benefits?
FOOD
January 27, 1999 | by Peggy Landers, Daily News Staff Writer
Beyond tart toppings and pie innards lies a whole realm of adventurous recipes for the fruit lover with derring-do. TROPICAL FRUIT SOUP 1 vanilla bean 1 quart white wine 1 cup sugar 6 whole black peppercorns 2 cinnamon sticks 1 mango, peeled and sliced 1 pineapple, peeled, cored and sliced into chunks 1 starfruit, sliced crosswise 1 papaya, peeled, seeded and sliced 2 kiwi, peeled and sliced crosswise...
FOOD
November 20, 1991 | By Marc Schogol Compiled from reports from Inquirer wire services
SURVIVING THANKSGIVING If you have an eating disorder, the feast for which most Americans are thankful can make it difficult for you to get through Thanksgiving Day. Thomas A. Wadden, associate professor of psychology at the University of Pennsylvania School of Medicine, suggests that such people plan what it is they will eat, calculate the calories and decide if that satisfies their goals. "Think back to last year - what went right, what went wrong? Who did you sit next to? What do you see yourself doing differently this time?"
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