A few weeks ago I described my pink peppercorn find. After confirmation from some expert foragers and recruiting an excellent foraging partner (my Mom!), I was ready to commence with the Pink Pepper Picking!
There was a serious abundance of fruits on the trees, so finding sufficient quantity was not a problem. The main inconvenience of the mission was the sheer height of the trees- our harvest would have been larger had I brought a step ladder along. I did bring gardening gloves, a pair of clippers and a tote bag. But it turns out, all I needed was the tote bag. We checked out the bunches of peppers within reach and chose to harvest the ones with the best color. Our assumption was: bright pink = fresh.
After a mere ten minutes of effort, this is the resultant harvest:
Not bad, huh?
We each decided to try a pepper and see how they tasted. The answer? The shell was sweet and the kernel inside was really peppery. That might seem pretty obvious, but I just was not prepared for this level of pepper. Half an hour later my Mom turned to me and said, "You know, I still taste that pepper." I'm not sure she was a fan...
Now I will lay them out on a baking sheet to dry for a few days, then will bottle them up and store them in the pantry. I am looking forward to making all of these dishes featuring them:
Pink pepper goat cheese spread
Pink pepper marinated olives
Chocolate and pink peppercorn cupcakes
Yum! If you know a great way to showcase pink peppers, please pass it along in the comments. And also, thanks, Mom!
Standard Foraging Disclaimer: Be careful, only eat things you're sure of, don't kill yourself, yada yada yada.