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Connaissez-vous la mûroise ou la frananas?

L’hiver est la saison des pommes, des poires et… des fruits exotiques ou hybrides. Si certains comme la mangue sont plutôt courants, d’autres méritent d’être découverts.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

De manière générale, l’hiver n’est pas la saison qui offre le plus de choix en matière de fruits locaux. En Belgique, nous avons la chance de pouvoir compter sur les pommes et les poires, mais c’est à peu près tout. On importe donc des agrumes en masse, de quoi réjouir les amateurs d’oranges et de mandarines. Mais l’hiver est aussi la saison des fruits exotiques. Logique, ceux-ci sont cultivés de l’autre côté du globe, qui profite en ce moment de l’été. De quoi apporter un peu de couleur et de variété aux desserts fruités. Et de réveiller vos papilles avec des saveurs ensoleillées.

Découvrez 6 fruits hybrides à déguster cet hiver :

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 La clémentine  :

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     La La traditionnelle clémentine est en fait issue d’un croisement entre la mandarine et l’orange. Elle doit son nom au frère Clément, qui a eu l’idée en 1892 de croiser un mandarinier avec un bigaradier. On la cultive aujourd’hui en Algérie, au Maroc, en Tunisie, en Italie et en Espagne. D’un goût moins sucré que la mandarine, elle possède également moins de pépins que sa grande sœur.

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Tangelo :

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               Comme Comme la clémentine, le tangelo - aussi appelé ugli ou minneola - provient du croisement du mandarinier avec un pamplemoussier cette fois. Plutôt difforme, d’une taille qui varie entre celle d’une orange et d’un pamplemousse, il possède une écorce ridée et épaisse de couleur jaune orangé, parfois verte ou rouge. Sa pulpe ressemble à celle d’un pamplemousse, mais possède un goût plus sucré.

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Mûroise :

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  Comme son nom l’indique, elle est issue du croisement entre une mûre et une framboise. On la trouve également sous le nom de baie tayberry. Riche en pectine, la mûroise est principalement utilisée en confiture, mais peut aussi se consommer crue ou en jus. Cette forme hybride offre l’avantage de ne pas être victime des parasites, ce qui facilite sa culture. Elle résiste également au froid.

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               Pluot :

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      Son nom vient de l’anglais, plum signifiant la leftet apricot, l’abricot. Cet hybride est composé de 3/4 de prune et 1/4 d’abricot. L’aspect extérieur fait penser à la prune alors que la chair a un goût très sucré, proche de l’abricot. Développé à la fin du XXe siècle par Floyd Zaiger, il est aussi connu sous l’appellation œuf de dinosaure. Il en existe une foule de variétés et de tailles.

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Oroblanco :

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Ce fruit hybride ressemble à un citron vert. Il est issu d’un croisement effectué par des scientifiques californiens entre le pamplemousse et le pomélo. Sa peau passe du vert vif à un jaune doré au fil de la saison alors que sa chair est jaune pâle et possède une saveur douce sucrée. Les Japonais l’adorent et le consomment en quartiers, comme une orange ou coupé en deux à la cuillère.

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Fraise ananas :

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             Son aspect extérieur a le mérite d’être déroutant. Appelée aussi pineberry, cette fraise est blanche avec des graines rouges. La fraise ananas est issue de l’hybridation entre une variété de fraises cultivée à Hawaï et la fraise classique. Plus surprenant encore, son goût sucré est un mélange entre la fraise et l’ananas, auquel elle doit son nom. Idéale pour surprendre vos convives au dessert.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     (Source : Life)

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Pandas, singes, cochons, lapins, souris, coq … La pâtissière canadienne Melly Eats World, originaire de Toronto, offre chaque jour à ses abonnés la possibilité d’admirer les plus beaux clichés de ses œuvres culinaires, marquées par son amour inconditionnel pour les animaux. 


Réalisés avec minutie et maîtrise, ces somptueux macarons semblent très difficiles de manger, tant ils sont beaux à regarder. Les admirer suffit !                                                                                                                                                                                                                                                                                      

Tout le monde aime les fleurs et tout le monde aime les glaces ...

aussi les créateurs de glace de Sydney en Australie, ont réuni

les deux,  pour créer les plus jolies glaces JAMAIS vues  !                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         

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