Post by Okwes on Dec 5, 2005 20:13:23 GMT -5
Mesquite
The nectar of the Sonora
by Countrylife Archives
In the midsts of a dry, unforgivable, heat scortched landscape, there it stands, the mesquite tree, in all of its mystical glory, begging you to pick its golden pods. Each elongated pod carries with it the rich heritage of the natives of the Southwest, who used this wonderful desert plant for sustenance. Its flavors can carry you back to a time when nature dictated the rythm of life.
To most Americans, Mesquite usually just means charcoal. Few know the sweet, unique flavor of Mesquite pods. Could it be a mere coincidence, or is it truly a reflection of the differences in between native cultures listening to the rythms of the desert, and western man who seems to have all but cut off his umnbilical cord from the web of life that sustains him. Perhaps it is this symbolism that makes Mesquite a doorway to escape the crazed pace of modern life and reaffirm our ties to the land, even if it is just for a moment.
If you have ever worked with Carob pods, then processing Mesquite pods will be quite familiar. Much like Carob, the sweet part of the fruit is the pod, the seeds are very hard and in home processing, they are usually discarded. One can substitute Mesquite for Carob in just about any recipe. Below is a set of recipes that will show you how to make some delicious delights, including mesquite molasses, jelly, flour and bread. There's also a recipe for the Atole de Pechita, similar to what the Pima natives used to make.
The Mesquite Database.
Common Name:
Mesquite
Species Name:
Prosopis Julifera
Varieties:
Honey Mesquite-Prosopis Glandulaosa
Velvet Mesquite-Prosopis Velutina
Screwbean Mesquite-Prosopis Pubescens
Other varieties:
Prosopis Laevigata, Prosopis Pallida, Prosopis Chilensis, Prososis Tamarugo
Habitat:
Arid Desert areas, washes, dry plains
Culinary uses of the Mesquite pods
Native Tribes who used Mesquite for culinary purposes where among others the Pima, Papago, Yuma, and Seri
The nectar of the Sonora
by Countrylife Archives
In the midsts of a dry, unforgivable, heat scortched landscape, there it stands, the mesquite tree, in all of its mystical glory, begging you to pick its golden pods. Each elongated pod carries with it the rich heritage of the natives of the Southwest, who used this wonderful desert plant for sustenance. Its flavors can carry you back to a time when nature dictated the rythm of life.
To most Americans, Mesquite usually just means charcoal. Few know the sweet, unique flavor of Mesquite pods. Could it be a mere coincidence, or is it truly a reflection of the differences in between native cultures listening to the rythms of the desert, and western man who seems to have all but cut off his umnbilical cord from the web of life that sustains him. Perhaps it is this symbolism that makes Mesquite a doorway to escape the crazed pace of modern life and reaffirm our ties to the land, even if it is just for a moment.
If you have ever worked with Carob pods, then processing Mesquite pods will be quite familiar. Much like Carob, the sweet part of the fruit is the pod, the seeds are very hard and in home processing, they are usually discarded. One can substitute Mesquite for Carob in just about any recipe. Below is a set of recipes that will show you how to make some delicious delights, including mesquite molasses, jelly, flour and bread. There's also a recipe for the Atole de Pechita, similar to what the Pima natives used to make.
The Mesquite Database.
Common Name:
Mesquite
Species Name:
Prosopis Julifera
Varieties:
Honey Mesquite-Prosopis Glandulaosa
Velvet Mesquite-Prosopis Velutina
Screwbean Mesquite-Prosopis Pubescens
Other varieties:
Prosopis Laevigata, Prosopis Pallida, Prosopis Chilensis, Prososis Tamarugo
Habitat:
Arid Desert areas, washes, dry plains
Culinary uses of the Mesquite pods
Native Tribes who used Mesquite for culinary purposes where among others the Pima, Papago, Yuma, and Seri