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Messages - mangaba

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176
Tropical Fruit Discussion / Re: Cashew Apple Juice
« on: August 20, 2014, 10:35:17 AM »
Oscar
            An industrialist from Goa in the 1950´s sent a sample for analysis  of FENI  to a lab in Holland. They wrote back saying that the best in Feni is the smell  of the liquor !
                                                                   mangaba

177
Tropical Fruit Discussion / Re: Cashew Apple Juice
« on: August 19, 2014, 09:17:17 PM »
Two additional treats you can make of cashew apple:
     
1. Cashew Apples in sugar syrup:
                                                          https://www.youtube.com/watch?v=dkfKlaopZgM

2. Passa de Caju:
                              Ripe cashew apples are pricked with a fork or tooth pick and pressed to remove the juice .The pressed  and drained  fruit is next  cooked  with equal weight of  sugar under slow fire for a long time until the syrup darkens.  The fruit is then  dried in the sun for 4-5 days  and can be stored for months.  Appearance of Passa is that of dried prunes.
                               https://www.youtube.com/watch?v=KYiiX6LyjCA
                              https://www.youtube.com/watch?v=yQ0kPhh0gPs

                                                                                                   Bon apetit
                                                                                                                                        mangaba
 .

178
Tropical Fruit Discussion / Re: Cashew Apple Juice
« on: August 10, 2014, 09:09:37 AM »


From what I have been led to believe, the nut is toxic unless roasted properly or the fumes from the roasting process can be toxic.  The cashew apple, by actual definition according to what I have read, a swollen peduncle (I love saying that) is not toxic.  It can be quite astringent though.
[/quote]
      What is toxic is the skin  covering the nut which has a caustic oil. If you burn the whole nut under controlled conditions (roast) you can retrieve the nut.

 Regarding the juice: If you just press the ripe fresh fruit, you get a  whitish semi transparent juice, quite high in sugar contents which ferments and can be distilled.  If you put some fresh fruit and some water in a blender (Osterizer)  and then filter you get juice to which you have to add sugar . The second type is sold industrially.
                                                                                             mangaba

179
Tropical Fruit Discussion / Re: Cashew Apple Juice
« on: August 09, 2014, 09:42:55 PM »
If you press fresh fruit you get a whitish juice which is tasty and  has quite an amount of sugar. It ferments quite fast. By distilling the fermented juice , there are distilleries in Goa. India which  manufacture Cashew  Urak or Fenil (Dostillate). In Brazil you can buy industrialized  cashew juice concentrate or in tetrapack cartons.

Watch:
https://www.youtube.com/watch?v=XY6Qlm7Q3PI
 Prudent Media Contacto Goa 29 April 12 Part 1
https://www.youtube.com/watch?v=SrqllGfGoOw
                                                                                                               mangaba

180
Tropical Fruit Discussion / Re: Cashew Apple Juice
« on: August 09, 2014, 03:35:52 PM »
If you have  cashew apples in your garden and you are removing them when ripe for juice, you should remove the fruit before the sun hits the fruit. Cashew fruit is  rich in tanin, the content which increases on exposure of fruit to sun. That is what I have noticed on the taste of the juice.
                                                                       mangaba

181
Tropical Fruit Discussion / Re: What to do with extra mangos
« on: July 28, 2014, 05:50:53 PM »
Any possibility of you sharing your recipe for mango syrup ? What preservative do you use ?
                                 regards
                                                     mangaba

182
Tropical Fruit Discussion / Seedless mangoes
« on: July 22, 2014, 05:31:19 PM »
Here below is some interesting information on mangoes:

http://www.business-standard.com/article/news-ians/indian-scientists-develop-seedless-mangoes-114072200482_1.html

183
Tropical Fruit Discussion / Re: Quest for the Best Papaya
« on: July 04, 2014, 10:13:25 AM »
NC
I have papayas (3 varieties) as well as bananas and other tropical fruit trees. My experience says papayas like rocky soil, watering and good drainage. They do not tolerate too much water around .On the contrary bamanas like soft soil and lot of water around the roots. What type of soil do you have ? Have you tried growing bananas?
                                                              mangaba
                                                              Recife. Brazil 

184
Tropical Fruit Discussion / Re: Curry leave sucker/baby plants
« on: June 24, 2014, 03:51:40 PM »
I have many Murraya koenig in my garden.  The plants give flowers and round seeds size of black pepper. Seeds fall on ground and  sprout new seedlings. I guess that if you  split baby plants growing near the base , they would grow if planted individually, perhaps not 100% .  Use leaves to flavour curries.                               mangaba

185
Tropical Fruit Discussion / Re: garcinia and mangosteen
« on: June 22, 2014, 09:41:42 PM »
Fred
         I have Garcinia brasilensis and gardneriana in my garden. Both of them bear smaller fruit than G. achachairu. In size and taste (my opinion) I would rate in the following sequence: G. magoatana (best)G. indica, G. achachairu, G. brasilensis and G.gardneriana. The skin of these fruits contain antioxidants and have been used also in dieting regimes. Problem  with all of them is: plants from seeds take 5-7 years to  bear fruit.
                                                           mangaba

186
Tropical Fruit Discussion / Re: Processing cashews
« on: June 22, 2014, 09:19:29 PM »
Gwen
          Gwen be carefull when you try to crack raw cashew nuts.  The outer cover of the nut has a caustic oil which irritates the skin. In industrial cashew nut processing units this oil is used in big transformers . I have cashew trees in my garden and when I have a bucket full  of nuts, I roast them in a similar way as described by Berto. It is a messy and troublesome process but if you want details send me a PM. I would like to emphasize that the taste of a cashew nut roasted this way is far more tasty than the industrially marketed ones .
                                                                               mangaba

187
Recipes / Re: Easy Coconut Milk Method
« on: June 06, 2014, 08:00:19 AM »
Thao
      A friend of mine who likes to cook with  ready made  coconut milk told me that the soapy taste could be corrected by adding  a pinch of soda bicarbonate. He said that this soapy taste could be that the coconut milk was extracted from a too mature coconut.
      In this region where I live there are no big cooconut processing factories nor small scale units. Tender coconuts fetch a better price (for water) than ripe ones sold per kg. Big companies  (like Gessy Lever) buy ripe coconuts to make soap.
                                                                            mangaba 

188
Recipes / Re: Easy Coconut Milk Method
« on: June 05, 2014, 08:20:28 PM »
What you wrote is interesting. I was brought up with coconuts and coconut oil. Was born in Goa on the west coast of India.  Here in northeast of Brazil we also get a lot of coconuts and their by products. You can buy in the supermarket counter,  thick coconut milk in 200 and 500ml bottles. Many times instead of going of the whole process of making coconut milk I buy a 200ml bottle to make fish curry. What I find is that many times I find the curry with a soapy taste. So bad that I throw it in the sink. This does not happen if I use fresh coconut.   Any explanation ????  I also suspect that some bottlers baptise the coconut milk with corn flour.
             You should try if you have a chance  a well germinated coconut. It tastes like cotton candy without sugar added !
                                                           mangaba

189
Recipes / Re: Easy Coconut Milk Method
« on: June 04, 2014, 07:24:48 PM »
It all depends how thick a juice you want. Normally of that size coconut, the first blending yields  about 500ml thick juice.  I add some more warm water and blend to get a second wash. You can either mix the two washes, or keep them separate for different purposes. A thick juice is good for fish or chicken curry.In the northeast of Brazil we make couscous out of yellow cornmeal steamed in a basket over boiling water. After it sets, transfer to shallow serving bowl and pour the thin coconut milk over it.
Can send you detailed recipe.
                                                       mangaba

190
Recipes / Re: Easy Coconut Milk Method
« on: June 03, 2014, 10:16:09 PM »
While extracting coconut milk from grated coconut I use warm water (not so hot to warp the plastic blender jar!). The juice extracts more oil from the husk (residue of the grated coconut). You can store this coconut  milk for quite some time in the freezer without it turning rancid.
                                                 mangaba

191
Tropical Fruit Discussion / Re: Rooting pineapple tops
« on: May 28, 2014, 09:10:09 PM »
Hi Sands
                I have pineapples in my garden.  I use side shoots for planting (removing the bottom leaflets and exposing the young roots). They fruit faster (in aprox  one and half year). Sometimes I pick a new variety of pineapple in the market,. If I plant the top shoot, the pineapple takes longer to fruit. That is my experience.
                                                                               mangaba
                                                                                  Recife. Brazil

192
Tropical Fruit Discussion / Re: Eugenia Smithii?
« on: May 28, 2014, 08:42:25 PM »
Hi
             By the second photo it is definitely  a pitanga (Eugenia uniflora). I have several  bushes giving similar colour and form fruits in my garden. I make juice,  &  jam. Care has to be taken when extracting juice. When fruit is put with seeds in a blender , juice gives a bitter taste.
                                                                        mangaba
                                                                      Recife . Brazil

193
Tropical Fruit Discussion / Re: Ate My First Guanabana. :)
« on: May 20, 2014, 08:34:24 PM »
Next time you have some guanabana,  put a cupfull of pulp in Osterizer. Add equal amount of water. Beat at medium speed for 5 minutes. Filter using a sieve and you have a  nice thick soursop juice. You can also make icecream. Be carefull  to remove seeds before blending as they are toxic.
                                        mangaba

194
Tropical Fruit Discussion / Re: Wanted help in identifying
« on: May 18, 2014, 05:37:42 PM »
Succeeded in finding the botanical name of  Matomam or Matomba.   It is Parinarium excelsum  It is found in West Africa in the Ondo, Benin, Owerri and Calabar provinces of Nigeria, in the evergreen forest zone, where in certain localities it is very prevalent. Also known as Gray plum tree.                                 
                                             mangaba

195
Tropical Fruit Discussion / Wanted help in identifying
« on: May 17, 2014, 04:31:55 PM »
Whilst  visiting Panjim, the capital city of Goa, in India I came across vendors selling this fruit by name of matoma:
            https://www.flickr.com/search/?q=mattoma+joegoauk

  The fruit has a  cream coloured sweetish pulp.  Any help in identifying the botanical name would be appreciated.
                                                               mangaba

196
Tropical Fruit Discussion / Re: Watery Avocados (Florida)
« on: March 21, 2014, 09:29:24 PM »
Quote from: zands on March 21, 2014, 09:06:23 PM
Just about all Florida avocados are good. I like the watery ones. You just have to adjust your concept of what an avocado is. They are not tasteless. 
If I had enough room I would plant watery and oily ones. I buy the watery ones in season and have some of the oily Florida ones planted. I could care less if Florida oily does not meet Hass expectations. I like them.

For a clean taste of any avocado variety you need to dissolve as much sea salt as you can in a cup of water. You can save this water in a jar/ Per given volume it will have twice the salt of soy sauce..

Scoop out the avocado into a bowl. Then mash one or two tablespoons of this salt water into it. Best to let sit and meld for five minutes before eating
  " After scooping the avocado into a bowl and mashing it, eat the mash  after  adding  some generous drops of Worcestshire (?) sauce and I am sure you will like it"  Bon appetit !


197
Tropical Fruit Discussion / Re:Chilli pepers
« on: March 15, 2014, 06:19:24 PM »
Quote from: nullzero on July 29, 2013, 12:45:26 PM
Quote from: rovha on July 29, 2013, 12:38:31 PM
Quote from: nullzero on July 29, 2013, 12:33:36 PM
Have you thought about spraying your plants with hot chili pepper water to discourage the dog from digging them out?
no I didn't i might try that next weekend. Do you have like, a recipe for it i don't want to overdose because of the dog.

A couple hot oily peppers in a blender with water. Should be enough for a 32 oz bottle. I would think that would be enough to deter the dog. All it would take is a few licks and he would be turned off from the heat of the chili peppers. As far as I know and read online, chili peppers are not toxic to dogs.

My two belgian shepherds love "hot" (not in temperature) Madras curry with meatballs. Are you sure dogs are sensitive to hot peppers (Bhut Jolokia and similars) ?  A command or shout I think would be more effective in the dog not messing with the plants

198
Tropical Fruit Discussion / Re: Spring harvest in Madeira Island! :)
« on: March 14, 2014, 10:33:00 PM »
Quote from: Jackfruitwhisperer69 on March 14, 2014, 04:26:11 PM
Howdy folks,

Here's what I harvested yesterday!  Worked my ass off...but, the bounty was worth it!  8)

Apple banana, Colombian Granadilla, Crunchy white guava, Spineless Lulo(love the smell of the fruit), Juá Açú(very nice, tangy flavour), two types of banana passion fruit(large Colombian and local), Surinam cherries, Cape gooseberries, Thai Gourmet Chilli and 2 types of sugar cane.

Background orchids are Cymbidium, Vanda and Paphiopedilum. :)









   Hey  Whisperer :  Congratulations: The display is gorgeous but the jackfruit is missing !!!










199
Tropical Fruit Discussion / Re: when is June Plum (dwarf ambarella) ready to eat (south florida)?
« on: March 14, 2014, 10:19:34 PM »
Quote from: Mike T on March 14, 2014, 09:48:07 AM
Howdy mangaba the Spondias dulcis comes in a number of forms including the dwarf, ultra dwarf and large standard. The large tree types has a number of varieties and some have larger or sweeter fruit than others.
I have some Spondias tuberosa,mombin and S.purpurea popping up now.I think there are a couple of undescribed ones in Latin America including one in the Lorenzi book.
             No doubt Lorenzi´s books lists many Spondias. I think we have two types of collectors of rare fruits :  One type collects fruits to challenge his taste buds , the other to challenge his colleague and show  all the varieties he has. In the latter, space is an important factor.


200
Tropical Fruit Discussion / Re: when is June Plum (dwarf ambarella) ready to eat (south florida)?
« on: March 14, 2014, 09:40:47 AM »
 I have eaten the green ambarellas pickled in brine o, in hot pickles  as well as in coconut juice curries when visiting Goa,  on the west coast of India.
 In Recife, Brazil  I have  Spondias mombin - yellow coloured elliptical fruits. Great for juice and icecream- locally called cajá
                                       Spondias dulcis -  greenish yellow coloured consumed in natura- locally called cajarana
                                       Spondias púrpura- yellow orange coloured consumed in natura or juice- locally called ceriguela

                                     Have a spondia from seed I collected in San Cristobal de las Casas, Mexico which flowers but never fruits probably to climate.  Any clue to this variety/name ?

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