Category Archives: Culinary

Cloudberry

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Cloudberry

Don’t drift into another world while eating a delicious cloudberry!

  • Cloudberries are a variety of fruit originating in the northern areas of North America, Europe and Russia, and they are found in cold, boggy, mountainous regions.
  • ‘Cloudberries’ are also known as ‘knotberries’, ‘low-bush salmonberries’, ‘evrons’, ‘averins’, and ‘bakeapples’.
  • The cloudberry grows on a plant with the scientific name Rubus chamaemorus, and it is from the family Rosaceae, the family of roses.
  • Cloudberries are made up of small bubbly drupelets, numbering from 5 to 25, and they are not unlike a raspberry in appearance and size, with a diameter of 1 to 2 centimetres (0.4 to 0.8 inches).
  • When ripe, the colour of a cloudberry is typically an orange to yellow colour, sometimes with a tinge of red, while the unripe fruit is red in colour.
Cloudberry, Trivia, Ten Random Facts, Orange, Fruit, Culinary, Vegetation, Exotic
A Cloudberry
Image courtesy of kahvikisu/Flickr
  • The cloudberry is generally considered a wild berry, as it is not commonly farmed because of its unique growing conditions, although in recent years, cultivation of the berry for commercial purposes has increased.
  • The texture of a cloudberry is juicy and perhaps creamy, and it has a tart to sweet taste depending on its ripeness.
  • Cloudberries are sometimes eaten fresh, with cream, ice-cream or other dairy-based desserts, but they are more commonly made into jam, fruit tarts or pies, and liqueur, and they are often purchased frozen as they do not store well.
  • Finnish, Norwegian, Scottish, Alaskan and Canadian communities commonly utilise cloudberries in their cuisine, and they are considered a luxury in some areas.
  • Cloudberries are extremely high in vitamin C, are a good source of antioxidants, and they also contain other vitamins and minerals.
Bibliography:
Cloudberries, 2014, Swedish Food, http://www.swedishfood.com/cloudberries
Gorman R, Cloudberry, 2009, Native Plants of Alaska, https://www.uaf.edu/files/ces/publications-db/catalog/anr/HGA-00232E.pdf
Rubus chamaemorus, 2016, Wikipedia, https://en.wikipedia.org/wiki/Rubus_chamaemorus
Rubus chamaemorus L., 2016, Northern Ontario Plant Database, http://www.northernontarioflora.ca/description.cfm?speciesid=1004433

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Loquat

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Loquat

Loquats are another of those great sweet and tangy combinations.

  • Loquats are a variety of fruit that likely originated in China, and they were probably brought into Japan where they became very abundant and have long been cultivated.
  • ‘Loquats’ are also known as ‘Japanese plums’, ‘Chinese plums’ and Japanese Medlar.
  • The tree that loquats grow on has the scientific name Eriobotrya japonica, and it is from the family Rosaceae, the family of roses.
  • Loquats are roughly spherical, ovoid or pear-like in shape, and they typically range between 2.5 to 5 centimetres (1 to 2 inches) in length.
  • The edible skin of loquats is generally an orange or yellow colour, occasionally with a red tinge, while the flesh is usually coloured orange, yellow or white.
Loquat, Fruit, Trivia, Ten Random Facts, Culinary, Food, Vegetation, Orange, Yellow, Growing
Loquat
Image courtesy of Larry Hoffman/Flickr
  • There are more than 800 varieties of loquats, and some are grown in subtropical locations; while the world’s leading producer of the fruit in 2007 was China, producing 83% of the world’s production of 549,220 tonnes (605,411 tons).
  • Loquats usually have a sweet tangy taste, and are said to taste like a combination of fruits, often tropical in flavour.
  • Loquats are commonly eaten fresh, or in a fruit salad or cooked in pies, and they can be made into jams, syrups, jelly, condiments and sweets.
  • Generally loquats have three to five large brown seeds in the centre of the fruit, and while they are not edible, a liqueur can be made from them.
  • Loquats are high in vitamin A and are a good source of fibre, manganese and potassium, and they contain many other vitamins and minerals.
Bibliography:
Loquat, 2013, Purdue University, https://hort.purdue.edu/newcrop/morton/loquat.html
Loquat, 2016, Wikipedia, https://en.wikipedia.org/wiki/Loquat
Rawlinson L, Loquats: Here’s What You Do With Them, 2015, Full and Content, http://www.fullandcontent.com/loquats-here-s-what-you-do-with-them.html

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Breadfruit

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Breadfruit

Breadfruit is as much a staple as bread itself.

  • Breadfruit is a species of exotic fruit believed to be native to New Guinea and other nearby Pacific islands; and the fruit has yellow to light green skin when ripe, with a texture that is generally rough.
  • Numerous varieties of breadfruit have been developed, and the fruit grows on a tree with the scientific name Artocarpus altilis, from the family Moraceae, the family of figs and mulberries.
  • Depending on the variety, breadfruit is generally an oblong, round or ovoid shape, and can be 10 to 40 centimetres (4 to 16 inches) in length, between 7.5 to 33 cm (3 to 13 inches) in diameter, and can range in weight between 250 grams to 6 kilograms (0.5 to 13 pounds).
  • The texture and smell of breadfruit when cooked, is suggestive of bread, hence the fruit’s common name.
  • Breadfruit is typically cooked, in the form of roasting, boiling, baking, frying and the like, and is often mashed, or made into chips; or processed into flour; though some varieties of the fruit are eaten raw or used in dessert dishes or baked goods; and the seeds are also used as a food.
Breadfruit, Tree, Ten Random Facts, Trivia, Fruit, Culinary, Green, Yellow
Breadfruit
Image courtesy of Philip Tellis/Flickr
  • The tree of breadfruit can bear large quantities of fruit each season, generally from 50 to 200 individual fruits, which is somewhat determined by growing conditions and variety.
  • Breadfruit is found widespread in tropical areas today, spreading from its native home across the Pacific by islanders, and to the Caribbean by conquerors.
  • The flesh of breadfruit is usually a white to yellow colour, with a flavour that is much like that of a potato, and it is quite starchy and somewhat bland, though when very ripe, it is typically soft and sweet.
  • Breadfruit is very high in potassium and vitamin C, is a good source of carbohydrates and fibre, and has many other vitamins and minerals.
  • Breadfruit was once used to inexpensively feed slaves, and it has been cultivated as a staple food due to its versatility, significant energy content, and large yield capacity.
Bibliography:
Breadfruit, 2016, Wikipedia, https://en.wikipedia.org/wiki/Breadfruit
Breadfruit, n.d, Australian Tropical Foods, http://www.australiantropicalfoods.com/index.php/exotic-fruits/breadfruit/
Siler J, ‘Food of the Future’ Has One Hitch: It’s All But Inedible, 2011, The Wall Street Journal, http://www.wsj.com/articles/SB10001424052970203752604576645242121126386
Breadfruit, 2016, National Tropical Botanical Garden, http://ntbg.org/breadfruit/breadfruit/
Breadfruit, n.d, Purdue Agriculture, https://www.hort.purdue.edu/newcrop/morton/breadfruit.html

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Durian

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Durian

Can you brave the stench of a durian?

  • Durians are a species of exotic fruit, originating in Southeast Asia, and due to their overwhelming smell and appearance, ‘durians’ are known as the ‘King of Fruits’ in their native area.
  • Durians grow on a genus of trees with the scientific classification of Durio, from the family Malvaceae, the family of mallows, and while there are around 30 species in the genus, only about 9 of those have edible fruit – the most commonly cultivated one has the scientific name Durio zibethinus.
  • The length of the typically ovoid to spherical durian is generally between 15 and 30 centimetres (6 to 12 inches), with a diameter of 12 to 15 centimetres (5 to 6 inches), and they usually weigh between 1 to 8 kilograms or more (2.2 to 17.6 pounds).
  • The odour emitted by durian flesh is generally considered pungent, most commonly compared to excrement, onions and turpentine fuel, and other unpleasant smells, although some find the smell agreeable.
  • The smell of a durian can be quite difficult to remove from enclosed areas after exposure, leading to its ban in some public spaces like buses or other public vehicles, and in tourist accommodation, in much of Southeast Asia.
Durian, Ten Random Facts, Trivia, Fruit, Smelly, Exotic, Food, Culinary, Yellow, Open
Durian
Image courtesy of Kazue Asano/Flickr
  • Depending on the species, the spiky skin of durians can be a green, yellow, orange, or red colour, with a yellow, orange or red coloured flesh; while 70 to 85% of the fruit’s mass is inedible.
  • Durians have an exquisite taste compared to a combination of custard and almonds, if one can get over the smell, which can alter the actual taste to be oniony.
  • Durian is commonly eaten raw and chilled, and in sweet foods such as cold desserts, cakes and biscuits, as well as with rice or in curry, and despite being quite expensive, durians are very popular among the locals.
  • The spikes of a durian are thorny, so care needs to be taken when handling one; and when the fruit is ripe, it drops from the tree, which can be potentially fatal if it lands on a person’s head.
  • Fifty known compounds contribute to the smell of durians, four of which were first discovered in the fruit; and the fruit is high in vitamin C and thiamin, and is a good source of manganese, potassium, riboflavin, vitamin B6, folate, copper and fibre, and contains many other vitamins and minerals.
Bibliography:
Durian, 2006, Northern Territory Government, http://www.nt.gov.au/d/Content/File/p/Fruit/FF5_durian.pdf
Durian, 2016, Wikipedia, https://en.wikipedia.org/wiki/Durian
Stromberg J, Why Does the Durian Fruit Smell So Terrible, 2012, Smithsonian, http://www.smithsonianmag.com/science-nature/why-does-the-durian-fruit-smell-so-terrible-149205532/?no-ist

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Rambutan

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Rambutan

Rambutans are sweet balls of flame and fire.

  • Rambutans are a tropical fruit that grow on trees that are native to Southeast Asia, especially areas of Indonesia and Malaysia.
  • The scientific name of the rambutan fruit tree is Nephelium lappaceum, and it is from the family Sapindaceae, the family of soapberries.
  • The term ‘rambutan’ is derived from the word ‘rambut’ of the Indonesian and Malay languages, and is translated as ‘hair’.
  • Rambutans are a spherical or slightly ovoid shape, typically 3 to 6 centimetres (1.2 to 2.4 inches) in length, with protruding thick spiky hairs.
  • Usually ripe rambutans have a red skin colour, though yellow or orange varieties are available, and they have a flesh coloured white, sometimes with a pink tint.
Rambutan, Red, Fruit, Spiky, Trivia, Food, Culinary, Ten Random Facts Rambutan
Image courtesy of Frank Fox/Flickr
  • Rambutans feature a single seed that some have suggested is poisonous, and while the seed is bitter tasting when raw, it is suggested that once roasted or cooked, it is safe to eat.
  • Rambutan fruit is green before it ripens and should stay on the tree until ripe; and the fruit is popularly cultivated in tropical areas, across Southeast Asia, southern Central America, parts of Africa and the Caribbean.
  • Rambutan fruit have a fresh taste that is quite sweet, similar to lychee and longan fruit.
  • It is common for rambutans to be eaten raw, however they can be made into a jam, or prepared in a salad or dessert.
  • The nutritional content of rambutans is quite small, though varied, though it is a good source of vitamin C, fibre, copper and manganese.
Bibliography:
Rambutan, 2006, Northern Territory Government, http://www.nt.gov.au/d/Content/File/p/Fruit/FF13_rambutan.pdf
Rambutan, 2015, Cape Trib, http://www.capetrib.com.au/rambutan.htm
Rambutan, 2016, Wikipedia, https://en.wikipedia.org/wiki/Rambutan
Yingling K, What Is the Difference Between the Lychee, Rambutan and Longan?, 2014, Huffpost Taste, http://www.huffingtonpost.com/kimlai-yingling/lychee-rambutan-and-longan_b_4690073.html

Peanut

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Peanut

Do peanuts drive you absolutely nutty?

  • Peanuts are a type of nut, or botanically a legume, that is popularly eaten across the world, and the plant species is native to South America and as such, the nut is a major part of the cuisine there.
  • The scientific name of the plant peanuts grow on is Arachis hypogaea, and it is from the family Fabaceae, the family of legumes.
  • ‘Peanuts’ are also known as ‘ground nuts’ and are sometimes called ‘goobers’ or ‘goober peas’.
  •  The peanut plant produces yellow flowers, and after they are fertilised, the petals fall off, after which the tip of the stem heads towards the ground and buries itself to produce the nuts, or technically ‘seeds’, in a pod underground.
  • The mesh-like, textured brown pods of peanuts grow to be approximately 3 to 7 centimetres (1 to 3 inches) in length and while the nut is not a ‘nut’ by botanical definition, it is utilised as one in the food industry.

Peanut, Food, Culinary, Brown, Shell, Ten Random Facts, Trivia

  • Although two is most common, between one to four creamy coloured individual peanuts can be found in a pod, and they are covered in brown to red skin that is easily removed; and the nuts usually darken in colour when roasted.
  • China produces the most peanuts in the world, with 17 million tonnes (18.7 million tons) in the 2013 period, of the total world production of 46 million tonnes (50.7 million tons); and while the United States only produced 4% of the world’s total that year, they are the most commonly consumed nut in the country.
  • Peanuts can be eaten raw, roasted, boiled, or salted, but they can also be ground into flour, or have oil extracted from them; used as an ingredient in baking, main dishes, or sauces; and commonly made into a paste to eat on bread or toast.
  • Raw peanuts are extremely high in manganese; very high in fat, niacin, copper, and folate; high in thiamin, vitamin E, protein, magnesium, and phosphorus; and are a good source of iron, potassium, zinc, fibre and vitamin B6, as well as containing other vitamins and minerals
  • Due to the high levels of a wide range of nutrients, peanuts have been used to feed malnourished people in times of famine; though the nuts can cause allergic reactions, as severe as anaphylaxis, and as such, many schools in some countries have banned consumption of the nuts at school.
Bibliography:
Peanut, 2016, Wikipedia, https://en.wikipedia.org/wiki/Peanut
Peanut Facts, 2016, The Peanut Institute, http://www.peanut-institute.org/peanut-facts/
Peanuts, 2016, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=101

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