Ingredients P

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Papaya | Parsley | Pasta & Noodles | Peanuts | Peaches | Pears | Peas | Peas, black-eyed | Peas, split | Peppers | Persimmons | Pigeon Peas | Pineapple | Plantains | Plums | Pomegranates | Poppyseeds | Pork | Potatoes | Potatoes, sweet | Pumpkin

Papaya

Also known as pawpaws, papayas come from the genus Carica, native to tropical America.  There are two types: Solo, which is sweet and small, varying from green to yellow and with pink flesh; and Mexican papayas, which are quite large, less sweet and have green skin and orange flesh.

This tropical fruit is good in chutneys and relishes.  It goes well with meats and can be grilled or baked.  The Mexican variety is better for cooking.  To cook with papaya, use green, unripe fruit.  The peppery seeds of the ripe fruit can be pickled like capers or dried to be used like peppercorns.  The seeds also have meat tenderizing properties.  Papayas are in season year-round and will ripen after picking.

Parsley

Peaches

Peanuts

Pears

Peas

Peas (Pisum sativum) originated over 6,000 years ago, probably in Turkey.  They are one of the most ancient crops.  Peas can be eaten fresh or dried and reconstituted (see split peas).  They are good in soups and stews and can be braised, steamed or boiled.  Peas go well with butter, carrots, and mint.  Pods with immature seeds, known as mangetout or snowpeas, can be eaten whole.  In Southeast Asia, delicate peashoots are often stir-fried or stirred into soups.

Peas, Black-eyed

Peas, Split

Peppers

Capsicum annuum, was first domesticated by the native peoples of Central America around 5000 B.C.  With the arrival of Europeans the pepper was spread throughout the world.  The pepper has since become an indispensable ingredient in many of the world's cuisines, great and small.  While the sweet bell pepper is the form most commonly found in the United States, hot chiles are far more common throughout the world, lending their fire to a variety of dishes.

Peppers take on a never-ending variety of forms.  Some of the most popular are the common bell, Anaheim, Poblano, Hungarian wax, pasilla, Habanero, mullato, serrano, Thai, bird's-eye, Korean, jalapeño, banana, Scotch bonnet, cayenne and cubanelle.

The use of chiles has reached a high art in Mexico where they are used fresh, dried, smoked and powdered.  The chipotle pepper is a smoked jalapeño.  Peppers can also be sautéed, pickled, roasted, grilled, stuffed and baked, and battered and deep-fried.  They form, along with onions and celery, part of the "holy trinity" of Cajun cooking.

Peppers come into season in mid-to late-summer.

Persimmons

Diospyros kaki is a bright orange fruit that is one of the highlights of fall produce.  Two varieties are common in the United States.  Hachiya persimmons have the shape of a large acorn with a pointed bottom.  They are heavily astringent until fully ripened.  The fruit must be allowed to reach a point that seems almost overripe and mushy until their honey-like flavor can be fully appreciated.  Hachiyas are ideal for puddings, shortbreads and sauces.  The Fuyu persimmon is somewhat smaller than the Hachiya and has the round shape of a slightly flattened tomato.  Fuyus have none of the astringency of their cousins and can be eaten out of hand.  Their flavor has been described as a mild apricot.  Slices of Fuyus can be a tasty addition to salads.  A third type, the American persimmon is also sometimes available.  High season for persimmons is late fall.  They ripen at room temperature, but Hachiyas may take some time to reach their peak.

Pigeon Peas

Pineapple

A bromeliad, Ananas comosus originated in Central America.  The fruit is now cultivated in Hawaii, Australia and Malaysia.  The rich, juicy flesh of the fruit can be used for jams and jellies, sautéing, baking and grilling.  Pineapple, like papaya, is a natural meat tenderizer making it suitable for marinades.  The best way to chose pineapple is to smell it.  Ripe fruit smells sweet.  Pineapple is in peak season from March through June.

Plantains

Plums

Pomegranates

  • Fesenjan (Persian chicken in pomegranate-walnut sauce)
  • Rob-e Anar (Persian pomegranate molasses)

Poppyseeds

Pork

Potatoes

Potatoes, Sweet

  • Pilus (Indonesian sweet potato puffs)

Pumpkin