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    You are in: Home / Community Forums / Asian Cooking / Asian Fruit and Veg -- A Glossary -- Please Contribute
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    Asian Fruit and Veg -- A Glossary -- Please Contribute

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    Leggy Peggy
    Sat Jan 22, 2011 9:22 pm Groupie
    [quote="Chef #928625"]Would anyone mind if i post entries without photos?sorry..having trouble with the computer...[/quote]

    Of course you can post entries without a photo.
    Once you do, I'll try to find a photo and have it added.
    Look forward to seeing what you have to tell us about.
    Thanks in advance. icon_smile.gif
    Chef #928625
    Mon Jan 24, 2011 10:19 pm
    Experienced "Head Chef" Poster
    Thanks!I'd would appreciate it very much if anyone could add photos.
    Mon Jan 24, 2011 10:26 pm Groupie
    Pinaygourmet #345142 wrote:
    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!

    Wowww! This is great Pinaygourmet. Thanks for sharing this with us. Beautiful photo too. icon_biggrin.gif icon_biggrin.gif How is your schooling going?
    Chef #928625
    Tue Jan 25, 2011 10:06 pm
    Experienced "Head Chef" Poster

    Edible luffa (louffa, loofah, etc.), the same plant dried to make loofah sponges, is the fruit of a subtropical vine of the Cucurbitaceae family. It's common in the cuisines of China and Southeast Asia. It's sometimes sold as Chinese Okra because it's elongated, ridged shape and green color resemble a giant pod of okra. Inside the flesh is white and spongey, and has a mild flavor similar to cucumber. The flowers and flower buds are said to be edible as well, and leaves are used in numerous Asian cultures in herbal remedies.

    To prepare luffa you should cut off any hard or tough ridges before cooking. Very young luffas and the fruit of some varieties are smooth enough that you can skip this step. It's not necessary to completely peel luffa unless it's quite old and tough, in which case the flesh may be too tough to eat as well. Cut in thin rounds before adding to soups or stir fries. Many traditional recipes call for luffa to be stir fried in with small bits of shrimp or pork. Try it as a substitute in any stir fry that calls for squash. Thanks to it's mild flavor and soft texture it easily absorbs the flavor of whatever it's cooked with.

    Luffa is high in B vitamins, iron and phsphorus.
    Leggy Peggy
    Tue Jan 25, 2011 10:44 pm Groupie
    Wow, thanks for such a great explanation on luffa. I'll go find a photo. icon_smile.gif
    This is especially interesting because the green grocer gave me one and
    I didn't know what to do with it. icon_rolleyes.gif Now I do. Yay!!!!!!!!!

    I've added a link on page 1. Also a link to the useful website Pinaygourmet posted.

    Edited to add that a photo has been found and added.
    Chef #928625
    Sat Jan 29, 2011 6:18 pm
    Experienced "Head Chef" Poster

    Known as Calamansi/Kalamansi in the Phillipines where it's used the most, the calamondin is a citrus hybrid thought to be a cross between mandarin oranges and limes or kumquats. It's small and round, roughly the size and shape of a key lime. Green when immature, most turn orange when fully ripe. Some varieties may only turn yellow. The skin is thin and somewhat sweet, like that of a kumquat, but the pulp is very sour.

    Calamondin is mostly used for the sour juice as a garnish, as limes are used in many parts of the world. The fruit is cut open and squeezed over roasted meats, stews and noodle dishes. The fragrant sour flavor complements the pungent saltiness of many southeast Asian dishes.

    The juice makes a refreshing drink when mixed with sugar and water and served over ice. The juice and skin are also used to make preserves and marmalades, and to flavor leche flan.

    Calamondin is a small bushy plant and can be grown in warm regions or indoors. It also goes by the names clamondin orange, Panama orange, musk lime and limonsito.
    Chef #928625
    Sat Jan 29, 2011 7:55 pm
    Experienced "Head Chef" Poster

    Lychee is the fruit of a small evergreen plant of the soapberry family that is native to southeast Asia. It has been cultivated for thousands of years in China, where it was once the most popular fruit at imperial court and great pains were taken to import it from the south.

    Lychees are small oval-shaped fruits and are covered with a spiky red shell. The white flesh is juicy and soft and at the same time has a meaty, satisfying texture. The flesh has a perfume-y fragrance and a sweet unique taste. Once the shell has been removed and the fruit popped out it can be used in fruit salads, desserts or eaten out of hand.

    Fresh lychees are not available for very long because the fruit is highly perishable and only grows in subtropical regions. Lychees can be found canned, though they lose some of their special flavor in the process. Dried lychees, called lychee nuts, are available at some Asian stores.They can be eaten as a snack or used in medicinal soups.
    Leggy Peggy
    Sat Jan 29, 2011 11:14 pm Groupie
    Hello Chef #928625 wave.gif
    Once again a huge thanks for your wonderful contributions to the glossary.
    I found some nice pictures and they have been added.

    If you have a chance, you might want to go to your account and change
    your on-screen identity to a name rather than a number.
    I'd love to call you something more friendly than Chef #928625. icon_biggrin.gif

    Cheers from Peggy
    Chef #928625
    Tue Feb 01, 2011 9:25 pm
    Experienced "Head Chef" Poster
    And thank you once again for the pics!
    I know,I'm posting way too much these days to be a number-I just don't know what to call myself.I swear,it seems any time I think of a good name -it's been taken! lol Guess I'm not very original....
    Leggy Peggy
    Tue Feb 01, 2011 11:05 pm Groupie
    I remember taking a long time to decide on my screen name here,
    and then it dawned on me that someone at work had always named
    my computers Leggy Peggy.

    So good luck thinking of something you like.
    Tue Sep 06, 2011 11:06 pm Groupie
    I am late, I am late for an important date/viewing this thread.... this post will be 8 months from the last post back in February.

    However, I finally clicked on this thread and it was so interesting to see all the different pictures of Asian fruits, vegetables.... many I have never seen pictures of... and my guess is that about 75% I have never tried.

    Member #610488
    Tue Sep 20, 2011 3:44 am Groupie
    Skipper/Sy wrote:
    to see all the different pictures of Asian fruits, vegetables.... many I have never seen pictures of... and my guess is that about 75% I have never tried.


    That's one of the main reasons this thread was started. Was hoping others would join in and share a plant or two.

    Leggy Peggy
    Sat Sep 24, 2011 6:51 am Groupie
    Hello wave.gif
    I am in China now and then through Southeast Asia on the way to Australia.
    I'm snapping pics and hoping a few wil be useful here. Cross fingers.
    Fri Mar 09, 2012 8:29 am
    Newbie "Fry Cook" Poster
    Hi dear,

    I already know a lot about Asian fruits and vegetables.
    I like Asian fruits and vegetables a lot. Asian fruits and vegetables are very tasty and delicious. My favorite Asian fruits and vegetables are:
    Apple, mango, orange, grapes, dates, pomegranate, melon, watermelon.
    Carrot, radish, turnip, cucumber, and tomatoes.

    Fitness Boot Camp Maitland

    Last edited by Robert125 on Sat Mar 10, 2012 7:34 am, edited 1 time in total
    Leggy Peggy
    Fri Mar 09, 2012 3:57 pm Groupie
    Hello Robert wave.gif Welcome to the Asian Forum.

    That's a wonderful selection of fruit and veg you have listed. yummy.gif
    If you have favourite Asian recipes, we hope you'll share them too.
    It's easy to post recipes here.
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