Category Archives: Culinary

Papaya

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Papaya

No fruit salad is complete without papayas!

  • Papayas are fruit that grow on plants native to the American tropics, with the ‘trees’ that they grow being as tall as 5 to 10 metres (16 to 33 feet).
  • A ‘papaya’ is also known as a ‘pawpaw’ and a ‘papaw’.
  • Papayas come from a plant that has the scientific name Carica papaya and are from the family Caricaceae, a family of small trees and shrubs.
  • The largest producers of papayas in the 2008 to 2010 period, was India, producing approximately 38.6% of the world production.
  • Papayas commonly have green coloured skin that turns yellow or orange when ripe, and the flesh is either yellow, orange or red, depending on the species.

Papaya, Yellow, Fruit, Black, Half, Australia, Ten Random Facts

  • Papayas have soft and sweet musky flavoured flesh and are popularly eaten raw or cooked, in salads, curries or soups, and the black seeds can be used as black pepper replacements.
  • Papayas, when unripe, contain latex, which can cause allergic reactions and possibly miscarriages.
  • Papayas can grow up to 51 centimetres (20 inches) in length and are generally pear or round shaped.
  • Papayas are very high in vitamin C, and are high in folate, vitamin A and dietary fibre.
  • Papaya has been used in traditional medicine and in some hair products, and is commonly made into ointment for the treatment of cuts, rashes, burns and other skin conditions.

 

Bibliography:
Papaya, 2014, Wikipedia, http://en.wikipedia.org/wiki/Papaya
Papaya, 2014, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=47

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Passionfruit

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Passionfruit

What is a fruit with passion? A passionfruit!

  • Passionfruit are fruit that grow up to 4 to 7.5 centimetres (1.5 to 3 inches) in diameter, and are native to South America.
  • ‘Passionfruit’ are also known as ‘passion fruit’, ‘granadilla’ and ‘purple granadilla’, and some of the varieties are ‘purple’, ‘yellow’, ‘panama’ and ‘banana’.
  • Passionfruit is roughly spherical or ovoid in shape, with skin coloured purple, pink or yellow when ripe, that is either smooth, or slightly wrinkled.
  • Passionfruit have yellow to orange pulp containing juice and many black edible seeds, and they generally have sweet flavoured juice and tart flavoured seeds.
  • Passionfruit can be eaten raw, added to fruit salad, used as a dessert topping and flavouring, made into a variety of beverages and used as a flavouring in icing or cream for baked goods.

Passionfruit, Halve, Whole, Yellow, Pulp, Black, Ten Random Facts, Australia

  • Passionfruit grow on vines that have the scientific name of Passiflora edulis and are from the family Passifloraceae, a family of approximately 530 flowering plant species.
  • Passionfruit are often found in home gardens grown on fences or trellises, and are commercially grown in warm climates that are frost free.
  • Passionfruit, before ripening, have softer, green coloured skin, and when ripe, it is best to choose heavy fruit as they will contain more pulp and seeds.
  • ‘Passionfruit’ were named by Spanish missionaries in South America as the flowers were interpreted to symbolise ‘Christ’s passion (suffering) on the cross’.
  • Passionfruit are very high in vitamin C, vitamin A and dietary fibre, and also contain iron, potassium and other vitamins and minerals.

 

Bibliography:
Passiflora edulis, 2014, Wikipedia, http://en.wikipedia.org/wiki/Passiflora_edulis
Passionfruit, 2011, Fresh for Kids, http://www.freshforkids.com.au/fruit_pages/passionfruit/passionfruit.html
Passionfruit, 2014, Purdue Agriculture, https://www.hort.purdue.edu/newcrop/morton/passionfruit.html

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Pomegranate

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Pomegranate

“Your cheeks are like halves of a pomegranate behind your veil.” Song of Solomon 4:3

  • Pomegranates are fruit that grow on small trees or shrubs that reach approximately 5 to 8 metres (16 to 26 feet) in height, and are native to the Middle East’s Iran.
  • Pomegranates have the scientific name Punica granatum, that are from the family Lythraceae, the family of flowering herbs, although they were originally classified as part of the Punicaceae family.
  • Pomegranates are large, red coloured, roughly spherical berries with diameters of around 5 to 12 centimetres (1.9 to 4.7 inches).
  • Pomegranates contain white membranes and edible red arils (commonly called seeds), that contain a sweet to sour juicy flesh and a seed; with approximately 200 to 1400 seeds in a single berry.
  • ‘Pomegranate’ comes from the words ‘pōmum grānātum’ in Medieval Latin, that mean ‘apple with many seeds’.

Pomegranate, Red, Open, Plant, Two, Arils, Ten Random Facts, Fruit

  • Pomegranate arils are easily accessed by scoring the fruit with a knife, breaking it open, and banging the fruit or placing the fruit in water, where the arils will separate from the membranes.
  • Pomegranates can be eaten raw, and are used in Middle Eastern cuisine as well as Greek dishes, and are made into beverages including alcohol or juice, or used as a flavouring.
  • Pomegranates are sometimes recognised as a symbol of fertility, prosperity and ambition, or in Greek mythology, death.
  • Pomegranates have been used in traditional medicine to treat digestive problems, as well as internal parasites.
  • Pomegranates are very high in vitamin K, vitamin C and fibre, and are high in folate, potassium, copper and manganese.
Bibliography:
The Fruit, 2008, Pomegranates 101, http://www.pomegranates.tv/information.html
Pomegranate, 2014, Wikipedia, http://en.wikipedia.org/wiki/Pomegranate

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Coconut Cream

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Coconut Cream

Coconut milk, coconut cream and cream of coconut – so many coconut extracts!

  • Coconut cream is an extract from coconut that is thick and creamy.
  • Coconut cream is commonly purchased as a thick liquid, however, if it is stored in a fridge, the cream will separate from the liquid, resulting in a more paste-like consistency, although it will become less solid if left at room temperature.
  • Coconut cream can be sweetened for use as a dessert or drink ingredient, and when sweetened it is known as ‘cream of coconut’.
  • Coconut cream is used in cooking, typically in Asian cuisine in main dishes like curry, in baked goods or to make ice cream, and is often used as a dairy substitute.
  • Coconut cream has a slightly sweet taste with the flavour of cream and coconut.

Coconut Cream, Thick, Container, Clear, White, Spread, Ten Random Facts, Food

  • Coconut cream is generally made from shredded coconut and water, although it sometimes contains thickeners and other additives.
  • Coconut cream is white in colour and can be whipped like dairy cream.
  • Coconut cream is typically bought in cartons or cans from supermarkets or Asian grocery stores.
  • Homemade coconut cream can be made by simmering a ratio of 1:4, of water to shredded coconut and then strained through a cloth.
  • Coconut cream is extremely high in manganese and fat, and is high in copper, phosphorus and iron.
Bibliography:
Coconut Cream, 2013, Wikipedia, http://en.wikipedia.org/wiki/Coconut_cream
Coconut Cream, 2014, Bon Appétit, http://www.bonappetit.com/test-kitchen/ingredients/article/coconut-cream

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Oregano

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Oregano

Oregano can flavour your food or restore your health.

  • Oregano is a herb, or the leaves, of a typically perennial plant that grows to be 20 to 80 centimetres (8 to 31.5 inches) in height.
  • Oregano has the scientific name of Origanum vulgare and is from the family Lamiaceae, the family of mint, that also includes many other common herbs.
  • ‘Oregano’ is also known as ‘wild marjoram’, although is not true marjoram, and it is native to the Mediterranean and parts of Asia.
  • Oregano is typically used as a fresh or dried herb, although its flavour can be quite overpowering when used fresh, so it is recommended that it be removed from the food after cooking, or use dried oregano instead.
  • Oregano has a fragrant flavour of warmness and slight bitterness.

Oregano, Herb, Dried, leaves, lots, pile, black, Ten Random Facts, Food

  • Due to World War II, oregano became more popular in the United States, due to the soldiers returning, having experienced the flavour in Italy.
  • Oregano is typically eaten as a seasoning on meat, vegetables, pizza and other dishes, or included in sauces, tea or oils.
  • Oregano is a great source of vitamin K, a good source of iron, fibre, manganese and calcium, and very high in antioxidants.
  • Oregano is a leafy herb, and is green when used fresh, and when dried, the leaves are crushed and are a brown-green colour.
  • Oregano can be used to treat respiratory, nervous and digestive problems, often in the form of ointment or tea, and was historically used as an antiseptic.

 

Bibliography:
Oregano, 2014, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=73
Oregano, 2014, Wikipedia, http://en.wikipedia.org/wiki/Oregano

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Malabar Spinach

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Malabar Spinach

Malabar spinach is not spinach at all.

  • Malabar spinach is eaten like a leafy vegetable, and is a perennial vine, although it is often grown as an annual in cooler climates as frost affects the plant.
  • ‘Malabar spinach’ is also known as ‘creeping spinach’,  ‘climbing spinach’, ‘Indian spinach’, ‘Chinese spinach’, ‘vine spinach’, ‘Vietnamese spinach’ and ‘Ceylon spinach’.
  • Malabar spinach has the scientific name of Basella alba, a white flowering, green stem variety, or Basella rubra, a plant that has red stems.
  • Malabar spinach is from the family Basellaceae, the family of some flowering plants including a number of other vines, with edible leaves and roots.
  • In a tropical environment, a Malabar spinach vine can grow up to a height of 10 metres (33 feet).

Malabar Spinach, Green, Glossy, Plant, Compost, Leaf, Vegetable, Food, Ten Random Facts

  • Malabar spinach has thick, green glossy leaves that can grow quite large, and berries that contain a red liquid that can be used as dye.
  • Malabar spinach leaves are commonly used in Asian cuisine, either cooked or raw, and they are said to have pepper and citrus flavours when raw, as well as being high in iron, calcium, vitamin C, vitamin A, fibre and other vitamins and minerals.
  • Malabar spinach, although named ‘spinach’, is not from the spinach family at all, although it tends to resemble spinach when it is cooked.
  • Malabar spinach is a great thickener for soup and other dishes, due to the mucilage (glutinous carbohydrate) content in the plant, that tends to cause the leaves to become slimy if they are cooked for more than a short time.
  • Malabar spinach grows best in a sunny area and warm climate, and is a great summer vegetable.
Bibliography:
Basella Alba, 2014, Wikipedia, http://en.wikipedia.org/wiki/Basella_alba
Malabar Spinach, 2013, Survival Food Plants, http://www.survivalfoodplants.com/malabar-indian-spinach-basella-alba/
Stunning (Malabar) Spinach, 2013, A Farm of Your Home, http://www.afarmofyourhome.com/stunning-malabar-spinach/

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