Asian Fruit and Veg -- A Glossary -- Please Contribute

[Celticevergreen]

Rinshinomori wrote:
Re salak, the skin is amazing looking. Very, very strange skin. Does not look like any food.

My parents used to have a wooden bowl filled with wooden fruit that they received as a gift many years ago in Guam. It had one of the salaks and looking at the photo, it looked exactly like the picture - deep mahogany color. We never could figure out what it was so this was an eye opener for me as well.

[Vinho_Verde]

this one is nice. does anyone know the latin name?

[Fool4Food]

Tamarind is also available in a sour paste form which is great in sauces and delicious in a refreshing summer drink.

[Fool4Food]

Celticevergreen wrote:
Bitter Melon

Also known as Bitter Gourd, Momordica charantia is a tropical and subtropical vine widely grown for edible fruit, which is among the most bitter of all fruits. The plant is grown mainly for the immature fruits although the young leaves and tips are edible. It is also a relative of squash, watermelon, muskmelon, and cucumber.

We used to see these in the markets in our neighborhood and wonder what they were. The markets called them Kerala melon, and we never did figure out a use for them! Now I know!

[Leggy Peggy]

Hi Fool4Food -- welcome to the Asian Forum.
Thanks for mentioning Kerala melons. Had forgotten that completely.

[Leggy Peggy]

Vinho_Verde wrote:
this one is nice. does anyone know the latin name?

The link goes to a photo of something that looks like a thin-skinned and pale mangosteen, but I'm sure it's not. Any ideas anyone?

[Celticevergreen]

Leggy Peggy wrote:

Vinho_Verde wrote:
this one is nice. does anyone know the latin name?

The link goes to a photo of something that looks like a thin-skinned and pale mangosteen, but I'm sure it's not. Any ideas anyone?

Five lobed like that, it might be in the same family as mangosteen.

[Rinshinomori]

Vinho_Verde wrote:
this one is nice. does anyone know the latin name?

It may be langsat. Also called longkong in Thai.

[Vinho_Verde]

Rinshinomori wrote:

Vinho_Verde wrote:
this one is nice. does anyone know the latin name?

It may be langsat. Also called longkong in Thai.

indeed! thanks Rinshinomori.
the latin name is Lansium domesticum. it's very juicy and sour. the peel oozes a white sticky sap. don't eat this fruit if you aren't near a water tap, soap, and napkins.

source: http://www.bijlmakers.com/fruits/longkong.htm

[Rinshinomori]

Vinho_Verde wrote:

Rinshinomori wrote:

Vinho_Verde wrote:
this one is nice. does anyone know the latin name?

It may be langsat. Also called longkong in Thai.

indeed! thanks Rinshinomori.
the latin name is Lansium domesticum. it's very juicy and sour. the peel oozes a white sticky sap. don't eat this fruit if you aren't near a water tap, soap, and napkins.

source: http://www.bijlmakers.com/fruits/longkong.htm

Welcome Vinho_Verde! I think people should take heed of your advice (lol). Nice site you found listing tropical fruits. Thanks.

[Celticevergreen]

Durian



Revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odor, and formidable thorn-covered husk. The durian is believed to be native to Borneo and Sumatra. It is found wild or semi-wild in Myanmar and around villages in peninsular Malaya, and is commonly cultivated along roads or in orchards from southeastern India and Ceylon to New Guinea. There are 30 recognised Durio species, at least nine of which produce edible fruit.

Durians are highly perishable. They are fully ripe 2 to 4 days after falling and lose eating quality in 5 or 6 days. The fruits are ovoid or ovoid-oblong to nearly round, 6 to 12 inches long, 5 to 6 inches wide, and up to 18 lbs in weight. The yellow or yellowish-green rind is thick, tough, semi-woody, and densely set with stout, sharply pointed spines, 3- to 7-sided at the base. Handling without gloves is not recommended. Inside the fruit, there are 5 compartments containing the creamy-white, yellowish, pinkish or orange-colored flesh and 1 to 7 chestnut-like seeds.

The durian fruit is ready to eat when its husk begins to crack but the ideal stage of ripeness varies from region to region in Southeast Asia and by species. Some people prefer their durians relatively young when the clusters of fruit within the shell are still crisp in texture and mild in flavor. Others prefer for the fruit to be as soft and pungent in aroma as possible. Uncooked durian seeds are toxic and should not be ingested. Young leaves and shoots of the durian are occasionally cooked as greens.

[Rinshinomori]

Oooh, great photo Michael! I can lick the screen.

[Pinaygourmet #345142]

I found this website about Asian ingredients, it lists the entries in alphabetical order and it also has a good collection of photos. Check this out! http://www.makantime.com/ingredientguide/index.htm

[Leggy Peggy]

Wow, that's a great website. Thanks.

[Chef #928625]

Would anyone mind if i post entries without photos?sorry..having trouble with the computer...