About two months ago, we had so much peach palm (pejibaye) that we had to think of different preservation methods for it.
We cooked the fruit and the put it through the meat grinder with rice koji to make peach palm miso.
We placed it all in a bucket and put it away for a couple of months:
Just the other day, we opened up the bucket for a tasting:
We both concluded that it was a very nice amber-orange colour. The taste was fruity, hearty and pleasantly sweet.
Gnome: Very good, surprisingly good.
Munchkin: Fruity!! Can double-up as a condiment with french fries!
Peach Palm Miso is a definite winner and the taste will get even better with time.