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Messages - norahhosin

Pages: [1]
1
Tropical Fruit Discussion / Re: Introduce Yourself
« on: May 17, 2017, 05:34:58 AM »
Hi all. Im kinda introverted person so basically i dont know what to say. Im new here, but i find my way to catch up with the forums and looking forward for some posting in the future!

2
Recipes / Re: Chilled Avocado Soup
« on: May 17, 2017, 02:40:09 AM »
Thanks for the recipe.. I love Avocado <3

3
Recipes / Re: Kombucha Recipe?
« on: May 17, 2017, 02:39:26 AM »
You need a scoby, after you have that, you make really sweet strong tea add the scoby and let ferment 7-14 days depending on taste. After it has reached your desired level of acidity, you have to bottle it and let it sit one more week to carbonate. I use grolsch-style bottles because they are reusable.

Growing a SCOBY

Buy a bottle of kombucha
   
pour the bottle in a quart mason jar

cover with a clean wash cloth and rubber-band it so it wont fall off.

place in a cool dark place until the scoby gets to be about 1/2" thick.

now its ready to use

Making Kombucha 

I make mine about a gallon at a time, if you want to add other herbs to the tea you can, but you must always use the same amount of black tea because that's were the SCOBY gets its nutrients from.

What you will need:
12-14 teabags per gallon of water
4 cups of sugar per gallon of water
a big pot to boil the water in
a glass jar that holds a Gallon + of water

first you boil the water hard for a few minutes, then you pour it into the glass jar (I always have the jar 1/4 full of room temp water so I dont bust the big jar) only fill the jar 3/4 of the way

add the sugar and stir

add the tea bags and let steep until the water in the jar is less than 90 deg.

now that the strong sweet tea is cool, add the scoby and some of the old kombucha (it acidifies the water making it more suitable for the bacteria and yeast)
 
cover with a piece of cloth and let it sit in a cool, dark place for 7 days, taste it if you want a stronger flavor let it sit more.

now to carbonate it, pour the kombucha into grolsch bottles and close the top, let those sit about a week then you can refrigerate and enjoy

You can adjust the sugar, but i would wait until after you try it, because the yeast uses a lot of it up.

hope that helps







Thanks for the recipe. Its help :)

4
Tropical Fruit Discussion / Re: Introduce Yourself
« on: May 05, 2017, 11:16:33 AM »
Hi all,

I am glad this forum exists - so much easier to use and without annoying ads. Not sure whom to thank, but thanks! I have a rather small collection of fruit and nut plants. I cannot say that I know a lot about growing and it has mostly been a journey of trial an errors. I do like to grow and eat tropical fruits that most people like too, but I am particularly interested in growing some of the more rare species. It's like going on a treasure hunt that may last for years until you find certain seeds.

Bye for now.

Tomas


cool, bye. :D

5
Tropical Fruit Discussion / Re: Introduce Yourself
« on: May 05, 2017, 11:15:53 AM »



I am the GM of a diesel repair shop in WPB, Florida.  My hobbies include, walking around my yard aimlessly looking a each leaf of every living plant in my yard, pest and disease control of my plants, fertilizing my plants, explaining to my neighbors why I talk to my plants, explaining to my family why I talk to my plants, and seeking out new places in my yard that require additional plants in the ground...

I also enjoy working on the computer (thus the forum and other web ventures), and Charter Boat fishing from time to time.

I truly love tropical fruit growing, and honestly enjoy the growing more than the eating.  Sometimes the challenge of growing new things and being sucessful is the best part!

Those who know me say I am kind and very well organized, a good father and provider, and a little obsessive/compulsive.

I respect all Religious beliefs..

I am not political at all..


wow, all i can say is you are truly! Amazing...

6
Recipes / Re: Soursop Drink
« on: April 18, 2017, 04:21:05 AM »
I've only eaten soursop fresh.  Yesterday my niece told me she's only drank the juice in Indonesia, but never the fresh fruit.  I looked up how to juice soursop and make a tasty drink.  This is what learned:

Recipe
2 cups blended soursop pulp (seedless)
5 (3+2)  cups water
1 can condensed milk (can replace with some sugar, but, tsk, tsk)
2 Tbs lime juice
1 tsp grated nutmeg
1  Tbp vanilla extract
sugar (optional)
Serve over ice

  http://youtu.be/IRCFZoRTMx8
http://cooklikeajamaican.com/new-recipe-soursop-juice/


COOL! Thanks for sharing this recipe with us... <3

7
Recipes / Re: Star Fruit (Carambola) Upside-Down Cake
« on: April 18, 2017, 04:20:26 AM »
Perfect on a rainy day

4 -5 star fruit, sliced and seeds removed
1⁄4 cup butter, melted
2⁄3 cup dark brown sugar
2 passion fruit, juiced (use what you have, star fruit, citrus, etc)
1⁄2 cup butter, softened
1 cup sugar
2 eggs
1 1⁄2 cups cake flour
1 1⁄2 teaspoons baking powder
1 pinch salt
1⁄2 cup milk or 1⁄2 cup water
1 teaspoon vanilla
1 teaspoon almond extract

Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible.
Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.
Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.
Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts.
Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate.



THANKS :D I'll give a try ... ;)

8
Recipes / Re: Acharang Santol (Pickled Santol)
« on: April 10, 2017, 02:48:58 AM »
http://kumain.com/atsarang-santol/

Translation:
Ingredients:
12 santol, regular size (prob means native sour Santol not overly large and sweet Bangkok Santol)

1 cup minced red onions

Raisins, one small box (standard retail size in the Phils just means 1 cup raisins)

1 cup red and green bell peppers, julianned

1 whole garlic, peeled and minced

2 cups vinegar (use sugarcane or Coconut vinegar for this)

Ginger, about thumb size or larger depending on your preference, also julianned

Sugar and salt

Instructions
Boil whole Santol fruits for about 10 minutes. Let cool.
Wash, peel, deseed and remove all white pulp then cut into very thin strips (julianne) - I prefer rough grated than julianned strips.

Mix garlic, ginger, onions, bell peppers, santol and raisins in a bowl.

Sterilize jar(s) and dry.

Add vinegar, salt and sugar to santol mix. Ratio of all three depends on your preference - how sour/sweet you want the pickled santol to be.

Put Santol pickle mix in jars. Next step is water bath canning.

After waterbath canning, store in refrigerator/esky/cool dry pantry and age pickle for about three days.

Use as a side.dip or rice topping for all those grilled fish and grilled pork dishes
OR
Like pickle monster me, make an extra sour (more vinegar) and spicy version (substitute one cup julianned thai bird's eye chilli instead of one cup bell pepper) and bring to work as an occasional snack and annoy all of your colleagues who are brave enough to do a taste test.

Edit: when mixing in salt, sugar and vinegar, make sure the pickle Mix stays fairly moist but.not soggy. Kinda like potting mix. Just enough vinegar to make a damp pickle Mix not dripping wet, floating in vinegar soupy version.



thanks for posting!!!! :D

9
Recipes / Re: Kombucha Recipe?
« on: April 10, 2017, 02:47:25 AM »
You need a scoby, after you have that, you make really sweet strong tea add the scoby and let ferment 7-14 days depending on taste. After it has reached your desired level of acidity, you have to bottle it and let it sit one more week to carbonate. I use grolsch-style bottles because they are reusable.

Growing a SCOBY

Buy a bottle of kombucha
   
pour the bottle in a quart mason jar

cover with a clean wash cloth and rubber-band it so it wont fall off.

place in a cool dark place until the scoby gets to be about 1/2" thick.

now its ready to use

Making Kombucha 

I make mine about a gallon at a time, if you want to add other herbs to the tea you can, but you must always use the same amount of black tea because that's were the SCOBY gets its nutrients from.

What you will need:
12-14 teabags per gallon of water
4 cups of sugar per gallon of water
a big pot to boil the water in
a glass jar that holds a Gallon + of water

first you boil the water hard for a few minutes, then you pour it into the glass jar (I always have the jar 1/4 full of room temp water so I dont bust the big jar) only fill the jar 3/4 of the way

add the sugar and stir

add the tea bags and let steep until the water in the jar is less than 90 deg.

now that the strong sweet tea is cool, add the scoby and some of the old kombucha (it acidifies the water making it more suitable for the bacteria and yeast)
 
cover with a piece of cloth and let it sit in a cool, dark place for 7 days, taste it if you want a stronger flavor let it sit more.

now to carbonate it, pour the kombucha into grolsch bottles and close the top, let those sit about a week then you can refrigerate and enjoy

You can adjust the sugar, but i would wait until after you try it, because the yeast uses a lot of it up.

hope that helps

Hey thanks! I'll give it a try soon... <3

10
Recipes / Re: Kombucha Recipe?
« on: April 05, 2017, 04:08:28 AM »
You need a scoby, after you have that, you make really sweet strong tea add the scoby and let ferment 7-14 days depending on taste. After it has reached your desired level of acidity, you have to bottle it and let it sit one more week to carbonate. I use grolsch-style bottles because they are reusable.

Growing a SCOBY

Buy a bottle of kombucha
   
pour the bottle in a quart mason jar

cover with a clean wash cloth and rubber-band it so it wont fall off.

place in a cool dark place until the scoby gets to be about 1/2" thick.

now its ready to use

Making Kombucha 

I make mine about a gallon at a time, if you want to add other herbs to the tea you can, but you must always use the same amount of black tea because that's were the SCOBY gets its nutrients from.

What you will need:
12-14 teabags per gallon of water
4 cups of sugar per gallon of water
a big pot to boil the water in
a glass jar that holds a Gallon + of water

first you boil the water hard for a few minutes, then you pour it into the glass jar (I always have the jar 1/4 full of room temp water so I dont bust the big jar) only fill the jar 3/4 of the way

add the sugar and stir

add the tea bags and let steep until the water in the jar is less than 90 deg.

now that the strong sweet tea is cool, add the scoby and some of the old kombucha (it acidifies the water making it more suitable for the bacteria and yeast)
 
cover with a piece of cloth and let it sit in a cool, dark place for 7 days, taste it if you want a stronger flavor let it sit more.

now to carbonate it, pour the kombucha into grolsch bottles and close the top, let those sit about a week then you can refrigerate and enjoy

You can adjust the sugar, but i would wait until after you try it, because the yeast uses a lot of it up.

hope that helps



THANK YOU SO MUCH <3

11
Recipes / Re: Green Jackfruit Curry
« on: April 05, 2017, 04:05:08 AM »




What I used:

Tender green Jack fruit  - 1 10 oz can (Fresh when ever possible)
Onion - 1 medium sized, chopped
Ginger - 2" piece, grated
Garlic - 4 fat cloves, finely minced
Turmeric Powder - 1 tsp
Red Chili Powder (or Paprika, if you like it mild) - 1 tsp
Cumin Powder - 1 tsp
Cumin Seeds - tsp
Whole Cardamom - 4-5
Whole Cinnamon - 1 stick
Whole Cloves - 4-5
Bay Lead - 2
Oil (Mustard/ Canola.Veg/ Sunflower) - 2 tbsp
Ghee (Clarified Butter) - 1 tsp
Garam Masala Powder - tsp
Sea Salt

What I did:
1. Heat oil in a pan and temper with Whole Garam Masala troika (Cardamom, Cinnamon and Cloves), Bay leaf and a cumin seeds.
2. Once the spices stop spluttering add chopped onions and fry till slightly golden.
3. Add the ginger and garlic and fry till the rawness of the garlic is gone.
4. Add salt, turmeric powder, red chili powder and cumin powder and fry till the masala is well blended and cooked through. Add small splashes of water to prevent it from sticking at the bottom.
5. Now add the chopped tomatoes and cook till the tomatoes are mushy and blend right into the masala.
6. Now add the drained and chopped tender jack fruit pieces and mix well in the masala.
7. Add cup full of water and bring it to a boil. Then reduce the flame and let it simmer for 2-3 minutes. This will ensure that the jack fruit will be infused with masala. If you want more gravy, you can turn off the flame after simmering. But if you like it dry, bring it to a boil again and evaporate a little more water. Finish off with a teaspoon of ghee (clarified butter) and a teaspoon of Garam Masala Powder. The ghee bit is optional though.



http://whiffofspice.blogspot.com/2012/09/enchor-er-dalna-tender-green-jack-fruit.html

wow this sounds good, im gonna try this soon

12
Recipes / Re: dried purple dragonfruit at WFM
« on: April 03, 2017, 04:05:11 AM »
I recently saw a bag of sliced, dehydrated dragon fruit.  It looked quite good, but I was in a rush so could not investigate more.  Anyone ever had dried dragonfruit?  Interested to know if it's better than eating fresh.

Finally, evidence that coughing up the dough for that food processor was worth it. For a guilt-free parfait, whip up a crumbled crust of dried mulberries, dates, and cinnamon. Next, layer the crust and pitaya mix in your favorite glass and top with an assortment of fruit. Mix and match berries to create your own edible food art. This recipe yields two to four parfaits, so invite your squad over for a drool-worthy bite.

Hey hope this helps! Got this from the net.. ;)

13
Recipes / Re: Chilled Avocado Soup
« on: April 03, 2017, 04:02:28 AM »
3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional
ADD CHECKED ITE



Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours. Pour the chilled soup into individual bowls.


14
Most any soil should be fine so long as it drains well, use a balanced (organic) fertilizer I have a 10-10-10 pellet that I apply once a month, regular water. I've had them in 5gal and 15 gal they seem to grow fine though every few years you need to dump the out, trim the roots and replace the soil. Maybe next winter for fun try grafting a piece onto your sugar apple and see if that reduces it's growth rate?


15
Tropical Fruit Discussion / Re: Absorbing the Vegetable Subforum
« on: March 26, 2017, 11:28:50 PM »
For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the salt to be in and throughout the greens and not just placed on the surface.

16
Strawberry guavas to me have their own unique taste, so very difficult to compare to taste of other fruits. Kind of like trying to describe the taste of banana to someone who has never tasted banana.

Yep.. totally agree with this.

17
Tropical Fruit Discussion / Re: Need help choosing a mango tree?
« on: March 15, 2017, 03:27:33 AM »
What's the easiest kind of mango tree to grow? I am new to all this. it's a new hobby of mine.

18
Tropical Fruit Discussion / Re: Introduce Yourself
« on: March 15, 2017, 03:25:32 AM »
Hello everyone! :)

19
Tropical Fruit Discussion / Re: I hate waiting
« on: February 28, 2017, 06:05:23 AM »
Are Cuban Mangosteen really hard to grow??  :-\

20
Citrus General Discussion / Re: Bloomsweet
« on: February 28, 2017, 06:03:27 AM »
I've always wanted to try growing bloomsweets..

21
Tropical Fruit Discussion / HELLO!
« on: February 28, 2017, 05:56:53 AM »
Hello guys! I'm new here! I am not very familiar with the whole forum concept. ButI'm still studying it.
Hope to read and learn more.
Have a good day! :)

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