フィンガーライムのミアローズは、去年の秋の開花からの実をいつ収穫してよいか分からずに放置しておいたら、ここ２か月ほどで少しずつ大きくなり続けました。現時点では去年の完熟果よりも大きいけれど、肥大を続けるのを見ると、なおのこと完熟の時期が分からなくなります。
The Mia Rose finger lime tree had flowers in autumn last year, and the young fruits survived the winter and kept growing through this year's spring. They are already larger than the fruits last year when they were fully ripe. However, seeing the fruits continue to grow, I do not know how to tell if they are ripe or not.
大き目の実が全部で17個あります。どれも石のように硬い。
I see 17 of these fruits. They are all large but as hard as stone.
試しにこの最も手前のを採ってみます。
I am going to try this one easiest to reach.
半割にしてみると、未だ早すぎでした。去年ちょうど完熟した頃に収穫したのは、赤に近い濃いピンク色で綺麗でした。
When I cut it in half, the flesh was pale, indicating it was not ready. The Mia Rose fruits last year were nearly red in colour, and very beautiful.
薄味にすればサラダのように食べられるし、濃いめにすればご飯系にもなります。
If you season it lightly, you can eat it like salad. If you make the seasoning strong, you can make it a side dish to a Japanese meal.
冷蔵庫に白キャベツがあったので、酢の物を一品作ってみました。キャベツスライサーでスライスしたあと塩もみ。その際、青シソを切らない状態で最後のほうで一緒にもんで産毛っぽさを除去。冷水で２度すすいで、青シソを刻む。あとはマイルドなヒマラヤ塩とリンゴ酢、砂糖微量で味付けして、味が決まったところでフィンガーライムも混ぜ込む。
I used a white cabbage to make a Japanese version of coleslaw, as follows. Slice the cabbage into fine shreds, squeeze them with salt until the juice comes out. Add green shiso leaves towards the end and continue to squeeze, thereby removing the tiny hair of the green shiso leaves. Rinse twice in icy cold water. Get rid of water by squeezing the cabbage with both your hands. Cut the shiso leaves into fine shreds. Season the cabbage and shiso leaves with Himalayan salt, apple vinegar, and a pinch of sugar. Finally, add finger lime.
薄味にすればサラダのように食べられるし、濃いめにすればご飯系にもなります。
If you season it lightly, you can eat it like salad. If you make the seasoning strong, you can make it a side dish to a Japanese meal.
