My inlaws have this huge carob tree on their property that produces bushels of carob every year. The only thing they do with them is pick them after they have fallen off the tree and feed them to the pigs.
Anyone have suggestions as to how to use and prepare fresh carob for human consumption? Do I have to wait until the carob turns dark brown or can you eat the it when it is still green? What exactly is eaten--the seeds inside the shell or the whole thing?
I know carob is often used as a substitute for chocolate. I've tried carob cakes and have not been impressed--too sweet. But maybe there are different ways of cooking carob that I'd should try.