I found this in the freezer section of this huge Asian Market on Highway 99 and decided to try it. The package says to defrost it overnight in the fridge and then boil for 25 minutes until the center reaches an internal temperature of 165 Degrees F. I did that and this is what it looked like when I brought it out of the pot:
Here’s what it looks like when you get one out of the leaf wrapper:
The brown stuff is bean paste. I have a cold at the moment so I know I wasn’t getting the full flavor effect. It is slightly sweet and not bad.
This is one of these fruits that I would have been better introduced to by a trusted friend while it’s at the peak of ripeness. It really wasn’t as sweet as I hoped and the seeds were rather unpleasant.
I heard that Jackfruit is sometimes used as a meat substitute, especially “Young Green Jackfruit,” and since my daughter is trying to be a vegetarian (and so am I, with slightly less commitment) I figured we should try this stuff. So I got a can at Central Market:
And found a recipe for Jackfruit Sweet Potato Curry. I left out the garlic and onions and kinda forgot to add the spinach, but I think it came out pretty good. My kid wouldn’t eat the sweet potatoes, but my husband thought it was alright. I think it’s worth getting another can.
The Jackfruit is the white part
I’ve had papaya juice before but never eaten the actual fruit. Someone suggested I try it with lime juice, so I tried it both with and without. Plain, I found the papaya tasted and smelled purfumey. The lime added an additional dimension but I can’t say for sure if it was actually an improvement. As always, I cannot be sure if the ripeness was optimal, but I tried my best to get a yellow one and then gave it a few more days on my counter. Have you had papaya? What did you think?
It’s probably supposed to be “sweetened radish” but just roll with it. I was introduced to this one via a shared recipe for Pad Thai, and actually managed to find this product at Central Market. It’s chock full of scary ingredients like food coloring and preservatives, but I chose to ignore that. Even cooked, this tastes kind of rubbery. It was decent in pad thai, but I’m not sure I can come up with another use for it. You?
I saw this clump of greens and brought it home. First I tried just eating a leaf. Seriously peppery! Too much actually. I realized I was going to have to cook it to make it palatable.
So I found this recipe for watercress soup, which includes potatoes and onions and a few other ingredients. It was good!
This looks like something I’ve had before under a different name…it’s a glutinous rice ball that tasted sort of fried, and contains red bean paste. It’s slightly sweet and quite chewy, especially if you aren’t used to gluten. I should point out that glutinous rice is fine to eat if you are “gluten-free” because it actually doesn’t contain any gluten grains. Glutinous in this case just refers to how much it sticks together. I thought it was ok.