The pepperdew experiment

By on May 29, 2017 in Blog Posts, Harvest, Harvesting, Recipes | 3 comments

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I am immensely impressed with those adventurous souls who spend time in test kitchens making up new recipes. I tend to stick to  other people's recipes.  Two things get in way of me trying this. First, I am much too fond of the food. What would happen if I made a mistake? Each meal feels far to precious to run the risk of a fail.

Second, I have believed, for quite some time, that I have forgotten how to imagine the taste of things. Don’t get me wrong, I know the deliciousness of Nutella and can remember the salty tang of cheddar cheese but I can’t quite imagine them together (probably a good thing. Although…)

It hasn’t always been this way. As a kid I created some marvellous culinary treats. Marmalade and marmite sandwiches were met with retching sounds my siblings in the seventies but don’t seem that far from the current salty, sweet concoctions chefs present today. Marmite on apples: same retching; same salty/sweet thing going on. I’m prepared to admit that my all time childhood favourite, a sandwich of malt vinegar and mayonnaise, has lost a little of its appeal.

Pepperdews going into the dehydrator

This culinary close-mindedness has stood in the way of my pepperdew harvest. Back in spring I was hungry for the sparkling, sour bite of pepperdews as they are usually prepared: pickled. Sometime between then and now the desire for mouth-puckering food has waned.

Dried pepperdews

I researched other recipes for pepperdew preparation and came up empty handed.

I confess I didn’t tell anyone about my decision to dry and grind the pepperdews until after I the first batch was complete. Too many memories of retching noises, I suppose. But the result, if I say so myself, is rather marvellous. Imagine a mild chilli and some unspecified summer fruit (maybe a mango, many a tangy apple) had a burnt umber, love-child. That would be pepperdew powder. It’s delicious and it tastes of concentrated sun.

Now all I need to do is work up the courage to cook with it.

Pepperdew powder. And do please take notice of the marvellous jars, my neighbours made for me!


  1. Gwyneth

    30th May 2017

    Post a Reply

    Love your jars. Your description of the salty/sweet don’t exactly resonate with me but the description of your pepperdews sounds wonderful. To me you are inspiration for things culinary I could be doing from a home garden plot!!!

  2. Eve

    31st May 2017

    Post a Reply

    I love pepperdews on a sandwich or a salad and pepperdews powder sounds great! How would you use that?

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