Drinks
Heirloom Tomato and Mango Lassi with Ground Sumac
by Food52
• August 6, 2010
• 14 Comments
Watch A&M whiz up Sagegreen's refreshing Heirloom Tomato and Mango Lassi with Ground Sumac and learn exactly where ground sumac comes from (it made us giggle), plus a nifty technique for chopping mango.
This week's videos were shot and edited by Drew Lavyne, the founder/director of Six Minute Stories and the producer of the Teach Me Sushi iPhone app, which was recently featured as the #1 new app in the Apps for Foodies section on iTunes!
Comments (14)
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AntoniaJames is a trusted source on Bread/Baking.
If I understood you correctly to say that the sumac comes from a drupe . . . "drupe" is actually the name for the entire class of fruits that have a hard pit that encloses a seed, e.g., plums, pluots, apricot, apriums, peaches, etc. . . . .what we call "stone fruits." So, the term "drupe" is actually a botanical term referring to a component of plants with this characteristic, and is not unique to sumac. ;o)
I think of drupes as the form of the cluster for this kind of fruit. Sumac, a small tree, is in the "Rhus" family and includes many, many cultivars. Ground sumac can come from Rhus coriaria or aromatica. I am most familiar with the live staghorn sumac (Rhus typhina) growing in my area; you can make a sour lemonade- type drink from its berries. This kind of sumac has fuzzy antler-like branches with their red berry clusters I've heard described both as drupes or stangs. Botanically, the drupe refers to the exocarp, the fleshy outer skin, and drupes have an interior pit (like peaches, plums, and cherries). Raspberries I have heard described as "drupelets." Mangoes are technically drupes, too! So this recipes includes double drupes.
Merrill is a co-founder of Food52.
Thank you, and sorry we didn't explain that as clearly as we should. We were just so caught up in the wonderfulness of the word "drupe!"
AntoniaJames is a trusted source on Bread/Baking.
It's a great word when playing Scrabble, too . . . . . not a lot of points, but your opponent will almost certainly look at you, believing you to be totally crazy, and say, "Huh???" ;o)
Yes, aren't words for scrabble just the best? We have both drupe and drupelet!
Did anyone catch the name of the brand of Greek yogurt that A&M used for the lassi? It went by a little too fast for me to recognize, but I would love to know.
Amanda is a co-founder of Food52.
Fage!
Abbie is a trusted source on General Cooking.
Yum! Easy and delicious!
You can make ice cubes first out of one batch of this lassi recipe and then use those to make another batch for frozen lassi drinks, too, for an even thicker drink.
Merrill is a co-founder of Food52.
Great idea!
Lizthechef noted how great it would be to see the videos. These are wonderful to watch. The Savorykitchen demonstrated the mango technique in her class, too. Thank you for such a wonderful production, showing how simple making this lassi really is. And they are so healthy, too!
Great video. For some reason, I've had lassi phobia, but this video reassured me. And those glasses are so beautiful: where are they from?
Amanda is a co-founder of Food52.
Thanks. I got them from a local Brooklyn store which has since closed. They're made by Jasper Morrison for Alessi, and can be found here (they're the water glass size): http://www.unicahome.com...
Thank you for the link!
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