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.
With a definite taste of coconut, these squooshy, slightly sweet mochi balls are hard to describe, flavor-wise. I couldn’t tell what flavor the pinkish one was supposed to be but the brown one was sorta chocolate and the yellow one sorta lemon. The orange, mango. Not really my thing.
You have to see how this thing acts when you cut into it…
I was excited to see these at PCC Natural Markets because I’ve had dried Golden Berries, but never the fresh ones. The dry ones taste like little shriveled grapefruits. The flavor of the fresh ones is more subtle. I’m getting a hint of persimmon, which these resemble, as well as a slight grapefruit tang. The outside is kind of waxy and slippery, which reminded me of the importance of washing produce.
Sure, I’ve eaten tostones at La Isla, but I’ve never actually cooked plantains myself.
It was interesting taking the skin off. I had to cut it at the beginning until I could find a good place to pull it off. The plantain is firmer than a banana and holds together much better, so it could handle my rough and clumsy preparation.
I decided to pan fry these in butter, then sprinkle coconut sugar on top, then add lime juice in the end. This was inspired by a Thai recipe I had for dessert bananas.
These plantains had the texture of potatoes. Not bad.