Sally asks Bun:

[Sally, la reina]

Bun, what should I do?





(anyone can ask Bun direct, serious questions in this thread, but this is where we call Bun's attention to summon her wisdom)

OK:
first question:
What are these cool little spiky green fruit my gardener neighbor-lady grows in her yard? They're about the size of a kiwi and produce inside a hard shell a sweet fruit not unlike the texture/size/shape of a peeled grape but white.

second question:
I'm boiling a leftover peck of crabapples because I vaguely heard somwhere this is how to make applesauce. Is this right? Wrong? Should I go add sugar or cinnamon or something?

[Phil]

BunWat wrote: "But you do need to have a food mill to run it through after, otherwise you have to core and peel the apples first."

I've always peeled & cored. I have a Foley food mill, but never thought to use it for this. Something new to try!

I do use the Foley when I make cranberry applesauce (prepare as Bun described, then boil the cranberries until soft, run them through the mill, then add to the applesauce). It's good at Thanksgiving.

Foley food mill

[Joanne]

Could the fruit be a Cherimoya ?
I make applesauce without peeling the apples. I put the cooked apples through a ricer that was my grandmother's. Then I taste it and add honey if it needs it.

[Sally, la reina]

How do I slice an onion into crescent moons?