Harvest @ Home

Harvest@home

Harvest@home is the name for a collection of nice looking plants, therefore they are suitable in a lot of different interiors.
These plants have their own story to tell. Because these plants are actually exotic fruit plants.
You can enjoy and see how these exotic plants flourish and grow their fruits!!
Here you can find the information you need to grow your own fruit with these plants.
You can also find your recipes to cook your home grown fruits.

Please have fun with these plants!

We supply various products.

Musa (banana):

This plant grows little edible bananas, but a number of conditions have to be met. It grows rather high, about 2,3-2,5 meters, so you need a lot of height. A light position is recommended Also a temperature of around the 20ºc is recommended and a minimum of 10ºc. so preferably in a greenhouse or conservatory. The plant requires a lot of water, especially in spring and summer. The pot in which he stands with a height around the 2,3-3 meters has to have a minimum of 50 cm, because otherwise the plant becomes top-heavy and thus falls over. Good results were accomplished whilst the plant was repotted in full ground. When the plant reaches maximum height, it will grow a raceme, which are little purple flowers. Before the banana´s form your at least a month further. Before the raceme is blow your 3-4 months further. A total of 150 banana’s can grow from one plants. These have a length of 15 cm. They are green for quite a while. Naturally they will become yellow. That is the moment you can eat the banana’s. The banana’s are deliciously sweet. When the banana’s can be eaten the plant is about 15 months old. It wont grow anymore and is has already formed shoots. These will form the new plant, the old one has to/can be cut down.

Pineapple:

The pineapple likes a temperature between 15 and 30 ºc. This plant can take quite a bit of light so a light position is recommended. These plants don't need a lot of water a bit of water once a week is enough. When this plant sits in full sun it uses more water. Pineapples are suitable to be on the terrace in the summer but they are not winter hardy. The fruits color orange-yellow after a while and are good to eat.

Fragaria (strawberry):

This is a thriving strawberry and has fruits all summer long, from June until the frost sets in, it gives tasty fruits! The strawberry is perfect for a hanging pot, for on the balcony or in your kitchen garden This species must be fertilized regularly, kept moist and have the spurs removed. The planting distance is ± 30cm.

Vitis (grape):

This grape is suitable for a conservatory but can also be planted outside. The Vitis loves full sun and only needs water once every 14 days. During the growing season it is adequate to fertilize the plant one a month. Pruning is very important so the plant does not grow too exuberant. This applies throughout the season. The young clusters should be thinned (the buches have to be trimmed). This is done with small scissors, so real handwork!! When this is done correctly u have delicious grapes all autumn.

Punica (pomegranate):

The Punica likes a temperature between 12 and 30ºc. This plant can take quite a bit of light so a light position is recommended. These plants don't need a lot of water a bit of water once a week is enough. When this plant sits in full sun it uses more water. pomegranates are suitable to be on the terrace in the summer but they are not winter hardy.

Here are some sample recipes which you can make with the fruit plants.

Salad with grapes, goat cheese and walnuts.

200g grapes
150g goat's cheese
3 tbsp oil
2 tbsp lemon juice
2 tbsp skinned walnuts
1 pear
1 lettuce
1 tsp honey
salt and pepper to your taste

• Cut the peeled pear into wedges and drizzle it immediately with half of the lemon juice.
• Cut the cheese into cubes.
• Stir the remaining lemon juice, honey and salt and pepper together and whisk in a thin stream of oil to make the vinaigrette.
• Put the washed lettuce in a bowl and spoon the vinaigrette through.
• Divide the lettuce, grapes, pear slices, nuts and cheese cubes onto the plates.
• Serving suggestion: Serve with crusty French bread.

Pomegranate and pineapple salad

Serves 4.
Needed: 1 medium lettuce, two pomegranates, ½ a pineapple, 1 avocado, 1 teaspoon lime or lemon juice, 2 tablespoons mayonnaise, 60 ml olive oil and salt.
Clean the lettuce wash it and spin it dry. Place lettuce leaves on or in a large bowl. Halve the avocado, peel and cut it into slices and sprinkle it with lime or lemon juice. Cut the pineapple into slices, remove the skin and the heart of the pineapple. Halve the pomegranates and remove the flesh with the seeds. Place the pineapple slices and avocado slices alternately on the lettuce. Make the dressing with mayonnaise, lime or lemon juice, olive oil and salt. Carefully pour it over the salad and sprinkle the pomegranate seeds.

Pomegranate sorbet

Serves 4.
Needed: Pomegranate juice from 2 pomegranates, pieces of fresh fruit (eg mango, banana), sparkling wine or sparkling mineral water, and vanilla ice cream.
Roll the pomegranate firmly in your hand or on a work surface and cut a v-shape in the calyx. Push gently on the skin and the juice comes out of the pomegranate. Keep a few seeds aside for garnishing. Put the vanilla ice cream in dessert glasses, pour a splash of pomegranate juice over it and garnish with some fruit, sparkling wine or sparkling mineral water. Garnish with whipped cream and the reserved pomegranate seeds

fried banana

(24 banana’s)

Ingredients
4 ripe bananas
1 tsp cinnamon
icing sugar

Preparation
Peel the bananas and cut them in half lengthwise and then each piece into thirds.
Sprinkle with cinnamon and powdered sugar and wrap in aluminum foil.
Put them on the edge of the barbecue and bake 15 minutes.
Also delicious as dessert: bake 15 minutes in an oven at 150 ° C.

Pineapple banana shake

For two people
1 large ripe banana
1 1 / 2 cup pineapple juice
1 teaspoon lemon juice
2 scoops vanilla ice cream

Cut two slices out of the unpeeled banana for garnishing Peel the remaining banana. Mash the banana in a food processor or blender with pineapple juice, lemon juice and ice into a frothy drink. Divide the shake in 2 glasses and put the banana slice on the rim of the glass

Chicken / curry / pineapple salad

Ingredients
2 chicken breasts
0.5 l water
1 chicken bouillon cube
1 small can of pineapple
1 sour apple
1 orange
the juice of 1 lemon
200 g cheese
50 g raisins
1 container sour cream
Salt
1 tbsp curry

Preparation
Boil the chicken breasts into the 0.5 liters of water with the bouillon cube.
Cut the pineapple, apple and orange wedges into pieces and put them in a bowl. Sprinkle with a little lemon juice to your taste.
Cut the cold chicken and cheese into pieces and mix them together with the raisins through the pineapple mixture.
Make a sauce of sour cream, salt and curry and spoon the other ingredients through this mixture. Let the flavors soak an hour.
Serve at room temperature

Tasty on French bread with a barbecue or with a drink.

Spicy fish steamed in banana leaf

Ingredients
piece ginger root (about 2 cm)
2 spring onions
1 red pepper
4 pieces fish fillets (cod, catfish)
pepper, salt
2 banana leaves, cut into 20 x 20 cm
1 tablespoon soy sauce
4 wooden cocktail sticks

Preparation

• Peel the ginger and grate it into fine pieces. Wash the spring onions and slice them in thin rings. Clean the pepper, remove the seeds. Cut the pepper into thin rings.
• Sprinkle the fish with salt and pepper and place the fish on the pieces of banana leaf. Spread the ginger, spring onion, red pepper and soy sauce over it. Fold the banana leaf and close it with a wooden toothpick. Steam the fish pakkets 10 to 12 minutes.
• Banana leaves are available in a toko. Replace it if necessary by a folded piece of parchment. Then put the packets in a preheated oven (175° C) and wait 30 minutes until done.

Menu Suggestion
Serve with green bean salad with tomatoes and rice and as desert coconut-lime ice cream or mango salad with coconut and almonds.