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Where did you buy the book?
Thanks for stepping up, everyone. I had read about Chaya, but was scared off by the cyanide content (even though it dissipates as a gas with only 5 minutes of boiling- that's not too hard to handle). I finally tasted it in the Yucatan last week. I went to a Mayan village and ate some that had been stir-fried with eggs. Excellent taste and texture- like spinach with a slightly firmer (but NOT mucilageanous) texture.You can and should eat as much chaya as you feel like. It is so easy to grow organically, so nutritious and is perfectly palatable. Due to the high protein content of leaves, it also can be a significant source of protein in your diet if you get a little horsey and eat an obscene amount of it.
I got (thorny) wallachiana from e-species in Belize. They are growing fine but not as fast growing as the normal edulis.... which fruited in three years. These look like they will take six. No thornless here in Costa Rica that I know of.Several months ago I tried to find out in a Yahoo Belize Organic Farming group if Salacca was present in Belize yet. I was not able to get any confirmation that it did... so thanks for this, Jesse!
Have a great trip Red , tell me about the edible Etlingeras , I grow quite a few , which ones and which parts is it that you can eat ?
Ok, ok, this is not a fruit. But I REALLY want it and don't know where to look. I can't find it in nurseries because of that whole cyanide-in-the-uncooked-leaves-thing. Does anyone in South Florida have it? It grows well from cuttings, apparently. I have lots of perennial vegetables for trade.
Hi Derek,
Do all of the ag research stations in Sarawak allow public access like your park in Tenom or do you have to make special arrangements in advance?
I would like to visit Borneo at some point again in the future -- we visited Kota Kinabulu years ago but did not rent a car & I do not recall the drivers being particularly scary (although it is easier not to notice when not driving). Are the drivers / driving conditions much different from peninsular Malaysia? They did not seem too bad there (outside of Georgetown on Penang where it seemed that any manner of vehicle you could imagine -- & some you might not -- were coming at you continuously from all angles). Of course, the use of turn indicators there seem to mean any number of things and, sometimes it seemed, nothing at all.
Good luck with your trip!
John
Red Durian,The red durian is nothing like durian flavour-wise. Try searching this forum for Durio graveolens. A lot has been said by me and others about this special durio species.
Have you had the red durian I hear that is very prized in Thailand? How does it taste compared to the yellow. I can only get frozen durian here.
Good luck! Hopefully you'll find something. I really wished to drive my own car in Borneo as I wanted to check out so many roadside stalls. Be careful as some maniacs drive 140km/h on tiny Sabah roads.I am one of those maniacs.
How did it taste cooked? Is it similar to luffa? ( I thought luffa tasted like zucchini when raw and like cucumber when cooked. It was a little odd, in my opinion. )It still tasted like cucumber after cooking. The acidity (which I hadn't really noticed in the fruit - just the juice) moved to the broth according to my wife... but I still added lime to my soup.
