u/FreakTheDangMighty

These were at my local grocery store and I had no idea what they were but I wanted to try something new. I bought a few handfuls worth and when I went to try them I discovered....they are cheese in fruit form. Like a sweet flavor that blends into the strongest parmesan.

I looked at recipes for Nances and uses but didn't find much other than drinks. I didn't want to waste them though (nobody in my house particularly cared for them) so I just threw them into a ferment. But I have no idea if this is going to be the worse thing or the best thing ever. Has anyone else played around with this fruit before that can tell me what to expect flavor profile wise?

I can't wait for this pepper season to take off where I'm at. My peppers are almost ready to go outside, and now I'll have a way to do some really really large amounts when harvest times comes. For now I'm stuck with mostly grocery store peppers (habaneros, serranos, jalapenos) but branching out to things like saurkraut have been fun while I wait.

Much faster than dealing with jars personally for me and the pickles I did recently turned out great too. Just so excited to do some more.