[CH] Re: a question about puriras...

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>From: bill jernigan <billjernigan@iqonline.net>

>second, if their little thick skins will cause them to rot before they
>ripen, how's sauce made from the green/yellow/purple/orange ones?...cajohn
>said he didn't like sauce made from green savinas, but will these work?...

That's what I was wondering, too - in the frosty shots I made, you can see 
huge numbers of pale green puriras.

Maybe some kind of hot pepper relish?  A component in a chutney?  (oooh, 
especially with so many apples nearby...)

- A


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