|
ABIU
Pouteria caimito
Other names: Luma, Caimito, Aboi
Intro: Recent introduction into Far North
Queensland in the 1970s. In Brazil the pulp is eaten to relieve respiratory
complaints.
History: Originates from the headwaters
of the Amazon in Brazil and Peru.
Shape: Round to oval in shape and sometimes
pointed at the ends.
Weight/Size: Can weigh up to 500 grams and
range in diameter from 7 to 12cms.
Colour: Smooth, light to bright yellow skin
containing one to four oblong brown seeds. The flesh is a creamy white
colour when ripe. If the flesh is brown/translucent the fruit is bruised
but is still edible.
Taste: The characteristic taste of the Abiu
is a creamy sweet caramel/vanilla flavour.
Buying/storage: The fruit is fragile. Choose
fruits that are free from blemishes or bruises. The fruit should be yellow
and firm when ripe. There should also be a hint of green close to the
stem. Be careful not to squeeze too hard, as this will bruise the delicate
flesh. The fruit will keep refrigerated for a week, if not bruised or
stung.
Preparing & serving: Abiu is best eaten
fresh. Chill fruit slightly then cut in half and scoop out flesh with
spoon. Only eat the jelly-like flesh. If you eat too close to the skin
you may encounter a sticky latex. Abiu can also be used in fruit salad,
but will discolour when cut. To preserve colour, brush with lemon.
Variety: Gray, Z2, Z4, E4 and other selections.
|
|
Food
Value Per 100g
of Edible Portion
|
| Calories |
95
|
| Moisture |
74.1
g
|
| Protein |
2.1
g
|
| Lipids |
1.1
g
|
| Glycerides |
22.0
g
|
| Fibre
|
3.0
g
|
| Ash
|
0.7
g
|
| Calcium |
96.0
mg
|
| Phosphorus
|
45.0
mg
|
| Iron
|
1.8
mg
|
| Vitamin
B |
0.2
mg
|
| Vitamin
B2 |
0.2
mg
|
| Niacin
|
3.4
mg
|
| Vitamin
C |
49.0 mg
|
| Amino
Acids |
|
| Lysine
|
316
mg
|
| Methionine
|
178
mg
|
| Threonine
|
219
mg
|
| Tryptophan
|
57
mg
|
|
|
|
AVOCADO
Description:
It has been considered an aphrodisiac
in some cultures. Avocado contains seventeen vitamins and minerals and
has more potassium than many other fruits and vegetables.
Shape: Generally pear shaped or round. Skin
varies from black and rough to green and smooth.
Preparing/serving: There are countless numbers
of ways avocados can be used. From being used for guaccamole or with lemon
and salt and pepper, today the connoisseur will utilise it in many ways.
Including salads, souffles, ice cream, milkshakes and soups.
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|
|
|
BAMBOO
SHOOTS
Description: Bamboo
Shoots are harvested as soon as they appear above the ground, while they
are still young. Extremely popular in China and Asia, Bamboo Shoots can
be boiled, sautéed, or steamed as an accompaniment to meat or fish.
Braised in soy sauce and spices, sliced Bamboo Shoots are often served
as appetizers or added to soups, stews and various other Oriental dishes.
Preparing/serving:
Bamboo
shoots must be peeled and cooked before using. Do not eat bamboo shoots
raw. Trim the roots, peel the outer leaves (sheath leaves), and remove
any tough flesh - tender leaves can be left attached.
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|
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BANANA
Musa
Intro: Bananas are the most valuable horticulture
crop in Far North Queensland and perhaps the best known of all tropical
fruit. Chinese settlers introduced bananas into the region in the 1800s.
The banana plant is actually an enormous herb and because of its continuous
reproduction, is regarded by Hindus as a symbol of fertility and prosperity.
There is also a theory that the fruit of the Tree of Knowledge in the
Garden of Eden was actually a banana. Kept in a fruit bowl, bananas will
hasten the ripening of other fruit.
History: Bananas originated in South East
Asia, New Guinea and Northern Australia.
Shape: Varies in shape from boomerang to
straight and from cylindrical to square.
Weight/size: Size varies from 6cm to 35cm
long.
Colour: Skin colour depends on the variety
and range from yellow to green to blue to red. The flesh of bananas varies
from white to orange.
Taste: Varies depending on variety.
Buying/storage: Do not buy bananas with damaged
skin. Unlike other fruit, they will continue to ripen rapidly at home.
Storing bananas in the fridge will cause their skin to blacken, unless
wrapped in newspaper.
Preparing/serving: The original fast food.
Can be eaten fresh or cooked. If slicing and not using immediately, brush
with lemon to prevent discolouration. For fresh fruit salads, Lady Finger
& Gold Finger are best because they hold their colour better and do
not darken. Ripe bananas are delicious and can be used in smoothies, milkshakes,
fruit salads, cake, sweet or savoury dishes, or dried. For a treat, try
coating them in melted chocolate. The bells of bananas ( Ducasse &
Ladyfinger) can also be eaten. Green bananas and plantains are starchier
and contain less sugar, so are served as vegetables. They can be boiled,
baked and fried. Banana leaves can also be used as a wrapping for savoury
fillings and add an aromatic flavour to chicken and beef. Bananas can
be frozen once the fruit is peeled and stored in a freezer bag.
Varieties: Numerous varieties of bananas
flourish in the region, including Red Dacca, Bluggoe, Ducasse, Cavendish,
Lady Finger, Sucrier and Plantain.
 |
|
Food
Value Per 100g
of Edible Portion
|
|
Ripe
|
Green
|
| Calories |
65.5-111
|
108
|
| Moisture |
68.6-78.1
g
|
72.4 g
|
| Protein |
1.1-1.87
g
|
1.1 g
|
| Fat |
.016-0.4
g
|
0.3 g
|
| Carbohydrate
|
19.33-25.8g
|
25.3g
|
| Fibre
|
0.33-1.07
g
|
1.0 g
|
| Ash
|
0.60-1.48g
|
0.9g
|
| Calcium |
3.2-13.8mg
|
11mg
|
| Phosphorus
|
16.3-50.4mg
|
28mg
|
| Iron
|
0.4-1.50
mg
|
0.9mg
|
| B-Carotene |
0.006-0.151mg
|
| Riboflavin |
0.05-0.067mg
|
| Niacin
|
0.60-1.05mg
|
| Vitamin
C |
49.0 mg
|
| Ascorbic
Acid |
5.60-36.4mg
|
| Lysine
|
58-76
mg
|
| Methionine
|
7-10
mg
|
| Thiamine |
0.04-0.54mg
|
| Tryptophan
|
17-19
mg
|
|
|
|
BLACK
SAPOTE Diospyros digyna
“NATURES NATURAL CHOCOLATE”
Other names: Chocolate Pudding Fruit, Black
Persimmon.
Intro: Not a fresh fruit to be eaten off
the tree.
History: Native to Mexico.
Shape: The fruit is about the size of a very
large apple and tomato-shaped.
Weight/size: Typically weighing 700g to 900g
and ranging between 60 -120mm in diameter.
Colour: The fruit has a bright green and
shiny skin when unripe. When it ripens, the skin turns dark brown.
The flesh is black when ripe.
Taste: The flesh tastes like chocolate, but
only when perfectly ripe. The taste is otherwise slightly bitter.
Buying/storage: The crown on top of the fruit
should be raised, which indicates the fruit is mature. During ripening,
changes of the fruit are dramatic: overnight it turns dark green and later
brown-black, and goes from rock hard to soft and mushy. Do not refrigerate
until ripe. Ripe fruit or pulp may be refrigerated for a few days, however,
freezing is better. Frozen whole fruit or pulp retains its subtle flavour
for more than six months, and frozen pulp is suitable for use in any recipe.
Preparing/serving: Only eaten when very soft.
Simply cut the fruit in half around the centre and scoop out the flesh
and remove the seeds. Very soft fruit has a delicate skin, which may disintegrate
when cut. Flavour is enhanced by the addition of a little rum, vanilla,
cream or coffee liqueur (Kahlua or Tia Maria). It makes a delicious ice
cream and is also great in mousses, cakes, cheesecakes, muffins, bread
and preserves.
Variety: Various seedling selections.
The Vitamin
C content is said to be about twice that of an orange.
|
|
Food
Value Per 100g
of Edible Portion
|
| Moisture |
79.46-83.1
g
|
| Protein |
0.62-0.69
g
|
| Carbohydrate
|
12.85-15.11
g
|
| Fat |
0.01 g
|
| Ash
|
0.37-0.6 g
|
| Calcium |
22.0
mg
|
| Phosphorus
|
23.0
mg
|
| Iron
|
0.36
mg
|
| Vitamin
A |
0.19
mg
|
| Vitamin
B2 |
0.2
mg
|
| Niacin
|
0.20
mg
|
| Vitamin
C |
191.7 mg
|
| Riboflavin
|
0.03
mg
|
|
|
BREADFRUIT
Artocarpus altilis
Other names: Breadnut (seeded selection)
Intro: Introduced into Far North Queensland
by Samoan missionaries from the Pacific Islands, where it forms part
of the staple diet. The fruit is famous for its role in the mutiny of
the “Bounty” where Captain Bligh was commissioned to transport
the fruit from Tahiti to the West Indies.
History: Native to the Pacific and East
Indies.
Shape: Round to egg-shaped fruit.
Weight/size: Weighs up to 4kg and about
20cm in diameter
Colour: Breadfruit has a thick, warty,
greenish skin and white starchy flesh with a bread-like texture.
Taste: Sweet when eaten ripe.
Buying/storage: Choose breadfruit which
are free from blemishes. It can be stored in the refrigerator for up
to a week, but the skin will darken
Preparing/serving: Breadfruit is normally
eaten as a vegetable. It can be peeled and boiled, roasted or fried
like potatoes, baked whole in the oven or barbecued. Wipe utensils with
cooking oil to prevent the latex from sticking. Latex can also be removed
with eucalyptus oil. Breadfruit seeds are used in a similar way to jakfruit
seeds. If breadfruit is allowed to ripen, the flesh becomes light yellow,
very soft and very sweet. Ripe breadfruit is also used for dessert dishes.
Stage of ripeness is critical to any recipe using breadfruit.
Variety: Noli, Cannonball.
“Breadfruit
can be boiled, roasted or fried like potato”
|
|
Food
Value Per 100g of Edible Portion
|
| |
Unripe
(Raw)
|
Ripe
(Cooked)
|
Seeds
(Fresh)
|
| Calories |
105-109
|
|
|
| Moisture |
62.7-89.16g
|
67.8
g
|
35.08-56.80g
|
| Protein |
1.3-2.24g
|
1.34g
|
5.25-13.3g
|
| Fat |
0.1-0.86g
|
0.31g.
|
2.59-5.59g
|
Carbo-
hydrate |
21.5
29.49g
|
27.82g
|
30.83-44.03g
|
| Fibre
|
1.08
2.1g
|
1.5g
|
1.34-2.14g
|
| Ash
|
0.56-1.2g
|
1.23g
|
1.50-5.58 g
|
| Calcium |
0.05mg
|
0.022g
|
0.11mg
|
| Phosphorus |
0.04mg
|
0.062mg
|
0.35mg
|
| Iron
|
0.61-2.4mg
|
|
3.78mg
|
| Vitamin
A |
A
35-40 I.U.
|
|
|
| Thiamine |
0.08-0.085mg
|
|
0.25mg
|
| Riboflavin |
0.033-0.07mg
|
|
0.10mg
|
| Niacin
|
0.506
0.92mg
|
|
3.54mg
|
| Vitamin
C |
15
33mg
|
|
13.70mg
|
|
|
CANISTEL
Other names:
Pouteria Campechiana
Seasonality: Jan-Nov
Description: Comes from Central America. Orange
fruit, with a very rich flavour, and a consistency like boiled egg-yolk.
An important part of the diet in ancient Peru.
Shape: The fruit is round to oval, hard and
green turning soft and yellow-orange at maturity. The yellow flesh is meaty
with the consistency of a boiled egg.
Preparing/serving: Canistel fruit can be eaten
fresh with salt and lemon juice or mayonnaise; made into custard or ice
cream; or into pies. |
|
Food
Value Per 100g
of Edible Portion
|
| Calories |
139 |
| Carbohydrates |
37
g |
| Protein |
2 g |
|
|
CARAMBOLA
Averrhoa carambola
Other names: Starfruit, Five corner, Five
Fingers
Intro: The fruit has been grown in Far
North Queensland for a long time, however, the fruit of this variety
tends to be small and sour. The new selections are generally larger
and more flavoursome. The carambola has been cultivated in Asia since
ancient times. Carambolas (Fwang Tung) are a good substitute for apples
in recipes.
History: Native to Indonesia and the Moluccas.
Shape: The fruit is oval. It consists of
five prominent ribs (sometimes four or six), which run its entire length.
Slicing crosswise produces star shaped slices, which explains why it
is known as "Starfruit."
Weight/size: The carambola is typically
5cm to 12cms long, between 2.5cm and 6cms in diameter, and weighs from
115g to 385g.
Colour: The thin, waxy skin of carambolas
is either a translucent pale yellow or green. Two to 12 flat seeds are
lodged inside the ribs.
Taste: Very crisp, juicy and refreshing.
Yellow fruit tend to be sweet and green ones more acid.
Buying/storage: Choose fruit that is firm
and undamaged. It will keep in the refrigerator, covered, for up to
two weeks.
Preparing/serving: The fruit is generally
eaten fresh. If the carambola ribs show brown lines, remove before slicing
to give a sweeter taste. Slicing crosswise produces star shaped slices
that are great for decoration. It is also a good fruit for salads, juicing,
ice tea, tropical drinks, chutneys or on skewers with shrimp or chicken.
The green fruit can be used as a vegetable and for pickling. Immature
fruit can be used as a souring agent in curries.
Variety: Arkin, Giant Siam, B10, B12, Fwang
Tung
|
|
Food
Value Per 100g
of Edible Portion
|
| Calories |
35.7 |
| Moisture |
89.0-91.0
g |
| Protein |
0.38 g |
| Carbohydrate
|
9.38
g |
| Fat |
0.08
g |
| Fibre |
0.80-0.90
g
|
| Ash
|
0.26-0.40
g |
| Calcium |
4.4-6.O
mg |
| Phosphorus
|
15.5-21.0
mg |
| Iron
|
0.32-1.65
mg |
| Vitamin
A |
0.003-0.552
mg |
| Thiamine |
0.03-0.038 mg |
| Niacin
|
0.294-0.38
mg |
| Vitamin
C |
26.0-53.1
mg |
| Riboflavin
|
0.019-0.03
mg |
|
|
CUSTARD
APPLE (SUGAR APPLE) Annona sp.
Other names: Sweetsop
Intro: Developed in Hawaii in the early
1900s. Found in many Far North Queensland backyards.
History: Native to South America and the
West Indies.
Shape: Generally round to oval.
Weight/size: Typically 10cm to 20cm long
and up to 10cm in width, weighing 100g to 500g, but may
reach 2kg.
Colour: The scaly-like yellowish-green
or tan skin, which can vary from thin to thick, may be smooth with fingerprint-like
markings or covered with rounded protuberances. The flesh is creamy
white.
Taste: Sweet and juicy aromatic flavour
that lingers.
Buying/storage: Choose a fruit without
dark blemishes. Unripe fruit should be kept at room temperature until
ripe. Custard Apples can be kept in the refrigerator for a day or two.
Preparing/serving: Fruit should be eaten
fresh. Simply chill then cut it in half lengthwise and scoop out the
flesh, removing the inedible seeds. For a treat, add a dollop of fresh
cream. It can be used in jellies and sorbets and mixed with water for
a refreshing drink. It also makes an excellent fruit sauce when mixed
with banana and cream.
Variety: Pinks Mammoth, African Pride.
|
| Food
Value Per 100g of Edible Portion |
| Calories |
80-101 |
| Moisture |
68.3-80.1
g |
| Protein |
1.17-2.47
g |
| Carbohydrate
|
20-25.2
g |
| Fat |
0.5-0.6
g |
| Crude
Fibre |
0.9-6.6
g |
| Ash
|
0.5-1.11
g |
| Calcium |
17.6-27
mg |
| Phosphorus
|
14.7-32.1
mg |
| Iron
|
0.42-1.14
mg |
| Vitamin
A |
0.007-0.018
mg |
| Thiamine |
0.075-0.119
mg |
| Niacin
|
0.528-1.190
m |
| Vitamin
C |
15.0-44.4
mg |
| Riboflavin
|
0.086-0.175
mg |
|
|
DUKU
Other names:
Lansium
domesticum
Shape:
Thick, soft hair, rough, pale yellow - round in shape.
Description: Ripe fruit is beige in colour. There are juicy, sweet-sour,
aromatic but not musky. Strong smell, non bitter tasting football shaped
seed.
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|
|
DURIAN
Durio zibethinus
Other names: King of Fruit, Civet fruit,
Duren, Thurian.
Intro: Regarded as the "King of Tropical
Fruit ". Described as tasting like heaven and stinking like hell.
Rumoured to have aphrodisiac qualities. After consuming fruit, pour
water into skin cavity and drink from this to avoid burping. To remove
odour from fingers, pour water over external surface of skin and wash
hands in the runoff.
History: Durians originated from Malaysia
and Borneo.
Shape: Round to oval.
Weight/size: Durians typically weigh between
1kg to 2.5kg and measure between 20cm and 30cm in diameter and 40cm
in length.
Colour: Golden/greenish skin covered in
hard spines. Creamy yellow flesh with a texture of rich custard when
mature. The flesh is divided into five segments, each containing one
to four seeds.
Taste: Pale to creamy yellow golden flesh.
Tastes like onion and garlic custard.
Buying/storage: Maturity is indicated when
the middle of the fruit exudes a strong smell. It is essential to eat
durian fresh, but it can be kept at room temperature for three to five
days if the strong smell can be tolerated. An inserted knife should
come out sticky, which is the best indication the fruit is ripe. Over-ripe
durians split along lines of natural weakness, which are faintly visible
among the spines. Pulp freezes very well. Durian flesh freezes and stores
well, freshly thawed it is a welcome treat during the off season.
Preparing/serving: Durians are best eaten
fresh. Use a large knife to slit the skin at the segment joints. Prise
apart the slits to open the fruit. Separate the sections, take out the
segments and remove the seeds. Durian flesh can also be used for making
jams and cakes. The richness of the flesh also makes an excellent foil
to hot, spicy foods like curries and chilli dishes. Durian seeds can
be roasted and eaten like nuts. Great in mousses, drinks and desserts.
Variety: Malaysian, Indonesian, Thailand
and Australian selections.
|
| Food
Value Per 100g of Edible Portion |
| Calories |
144 |
| Moisture |
58.0-62.9
g |
| Protein |
2.5-2.8
g |
| Total
Carbohydrate |
30.4-34.1
g |
| Fat |
3.1-3.9
g |
|
Fibre |
1.7
g |
| Ash
|
1.1-1.2
g |
| Calcium |
7.6-9.0
mg |
| Phosphorus
|
37.8-44.0
mg |
| Iron
|
0.73-1.0
mg |
| Vitamin
A |
20-30
I.U. |
| Thiamine |
0.24-0.352
mg |
| Niacin
|
0.683-0.70 mg |
| Vitamin
C |
23.9-25.0
mg |
| Riboflavin
|
0.20 mg |
| Sugars
|
12.0
g |
| Starch |
12.0 g |
| Vitamin
E |
high |
|
|
GINGER/GALANGAL
Other names:
Alpinia officinarum
Description: Galangal - ginger-like rhizomes,
and commonly used in Thai cooking as a flavouring.
Ginger (Zingiber Officinale) is a tropical species native to Asia. The
Zingiber genus includes a great number of plant species, of which about
80 are aromatic. Some of these are Australian natives, but the plant
we normally think of as edible ginger is Asian.
The
part of the plant used is the rhizome, or underground stem. This is
a clump of flattish handlike shapes with slim roots growing downwards
from it, and the leaf-bearing stems growing upwards above the ground.
The flowers are at the base of the plant, hidden by the leaves. While
not as spectacular as some of the ornamental gingers, they are nevertheless
very beautiful, though hard to see.
Ginger
is planted each year in August/September using the best of the previous
year's crop. It takes about nine months to reach maturity. Following
the appearance of the flowers, the tops begin to die, leaving the ginger
rhizomes ready to harvest. The large clumps are broken up into smaller
"hands" before packing
Galangal
Familiar to fans of Thai cooking, galangal is also a ginger-like plant,
with the rhizome being used. This is a very spicy, hot taste, and just
a little is needed, but the result is delicious, and unique.
|
|
|
GUAVA
Psidium guajava
Other names: Guyava, kuawa
Intro: Apart from the commercial plantations
it can be commonly found in backyards and on road sides across Far North
Queensland. Guavas should not be peeled because the edible rind has
a high concentration of Vitamin C.
History: Guava is native to the warm regions
of the Americas stretching from Mexico to Peru.
Shape: Round to pear shape.
Weight/size: Weight may range from 150
to 400g with an average diameter between 2.5 to 10cm’s.
Colour: The flesh contains edible seeds
and varies from white to salmon-red in colour depending on variety.
Taste: Crispy sweet and slightly sour.
The assertive flavour of the guava can be surprising.
Buying/storage: Select fruits free from
blemishes. Keep at room temperature until ripe and then store in the
fridge for a few days.
Preparing/serving: Ripe guavas are delicious
eaten fresh. They can also be poached in syrup,
pureed for ice cream and sorbets, made into jam, juiced and used as
a flavouring for other foods. The Thai white variety can be eaten like
an apple. When green it can be cooked as a vegetable.
Variety: Thai white, Common and Cherry.
Guavas have about 5 times as much Vitamin C as an
orange.
|
|
Food
Value Per 100g
of Edible Portion
|
| Calories |
36-50 |
| Moisture |
77-86 g |
| Protein |
0.9-1.0
g |
| Carbohydrate
|
9.5-10
g |
| Fat |
0.1-0.5
g |
| Crude
Fibre |
2.8-5.5
g |
| Ash
|
0.43-0.7
g |
| Calcium |
9.1-17
m |
| Phosphorus
|
17.8-30
mg |
| Iron
|
0.30-0.70
mg |
| Vitamin
A |
200-400
I.U. |
| Thiamine |
0.046
mg |
| Niacin
|
0.6-1.068
mg |
| Vitamin
C |
183
mg |
| Riboflavin
|
0.03-0.04
mg |
| Vitamin
B3 |
40
I.U |
| Vitamin
B4 |
35
I.U |
|
|
JABOTICABA
Myrciaria cauliflora
Other names: Jabuticaba, Guaperu
History: Originates from Southern Brazil.
Shape: Grape-like.
Weight/size: Average size is 2.5cm in diameter,
but can vary from 1.5cm to 3.5cm.
Colour: Jaboticaba has a purple-black,
tough skin with a translucent flesh and is similar in texture to a grape.
Taste: Sweet slightly aromatic with a pleasant
grape-like flavour.
Buying/storage: Choose fruit, which is
full and not shrivelled or too soft. Can be frozen whole.
Preparing/serving: Fresh fruit is delicious
eaten out-of-hand and can be made into jellies, jams and wine. The skin
is high in tannin and can be bitter, however, it contributes to the
deep red colour of jams, jellies, and wines. Frozen fruit can be used
as a garnish in fruit salads.
Variety: Selected cultivars.
|
|
Food
Value Per 100g
of Edible Portion
|
| Calories |
45.7 |
| Moisture |
87.1
g |
| Protein |
0.11
g |
| Carbohydrate
|
12.58
g |
| Fat |
0.01
g |
| Fibre |
0.08
g |
| Ash
|
0.20
g |
| Calcium |
6.3
mg |
| Phosphorus
|
9.2
mg |
| Iron
|
0.49
mg |
| Thiamine |
0.02
mg |
| Niacin
|
0.21
mg |
| Vitamin
C |
22.7 mg |
| Riboflavin
|
0.02
mg |
| Amino
Acids: |
| Tryptophan
|
1
mg |
| Lysine |
7
mg |
|
|
JAKFRUIT
Artocarpus heterophllus
Other names: Jackfruit, Jaca, Nangka
Intro: Largest tree-borne fruit in the
world. Cutting the fruit releases latex which doesn't dissolve in water
and so can't be washed off hands or implements. One trick is to wipe
the hands and implements with cooking oil before cutting; otherwise
eucalyptus oil can be used to remove it.
History: Originated in India.
Shape: Ovate or oblong.
Weight/size: Typically between 1-15kg but
can weigh up to 40kg.
Colour: Yellowish skin. Yellowish golden
flesh when mature with large white edible seeds.
Taste: Sweet, juicy and fragrant, with
a banana/pineapple flavour when ripe.
Buying/storage: When ripe, fruit softens
a little and will "give" when pushed. Ripe fruit exudes a
musty, sweet aroma for a day or two before it is ready to eat. The flesh
can be stored in the refrigerator for five to seven days and can be
frozen for more than two months.
Preparing/serving: Use a knife to cut the
fruit in half length-wise. Wipe off the latex, carve out the core, and
then press down along edge to separate the seedy sections. Pull out
each section, and then use a knife to cut open the flesh and remove
the seeds. Immature fruit can be boiled, roasted, or fried, to be served
as a vegetable or in a curry. The seeds can also be eaten if boiled,
fried or roasted, similar to chestnuts.
Variety: Wide range of selections, each
with its own characteristics.
|
| Food
Value Per 100g of Edible Portion |
|
Pulp Ripe
(fresh)
|
Seeds
(Fresh)
|
| Calories |
98
|
|
| Moisture |
72.0-77.2 g
|
51.6-57.77g
|
| Protein |
1.3-1.9
g
|
6.6
g
|
| Fat |
0.1-0.3
g
|
0.4 g
|
| Carbohydrate
|
18.9-25.4
g
|
38.4
g
|
| Fibre
|
1.0-1.1
g
|
1.5 g
|
| Ash
|
0.8-1.0
g
|
1.25-1.50g
|
| Calcium |
22
mg
|
0.05-0.55
mg
|
| Phosphorus
|
38
mg
|
0.13-0.23
mg
|
| Iron
|
0.5 mg
|
0.002-1.2
mg
|
| B-Carotene |
0.006-0.151mg
|
| Riboflavin |
0.05-0.067mg
|
| Niacin
|
4
mg
|
| Vitamin
C |
8-10
mg
|
| Vitamin
A |
540
I.U.
|
| Sodium |
2 mg
|
| Potassium |
407
mg
|
| Thiamine |
0.03
mg
|
| Tryptophan
|
17-19
mg
|
|
|
|
LIME
Citrus latifolia (Tahitian)
Citrus aurantifolia (West Indian)
Citrus hystrix (Kaffir Lime)
Intro: Use lime juice for cleaning the inside
of coffee pots. Diluted lime juice will dissolve calcium deposits in tea
kettles overnight. Grind a whole lime in the electric garbage-disposal
to eliminate unpleasant odour. The leaves or an infusion of the crushed
leaves may be applied to relieve headache.
History: Native to a region somewhere between
India and Malaysia.
Shape: Oval or round in shape
Weight/size: The lime typically has a diameter
of between 4.7 - 6.3cm diameter.
Colour: West Indian lime has a goldish yellow
skin with small seeds. The Tahitian lime is green skinned with no seeds.
Kaffir Lime has a distinctive wrinkled skin.
Taste: West Indian lime has an extremely
sharp lime flavour, whilst the Tahitian lime has a milder flavour.
Buying/storage: Choose a firm fruit with
thin, shinny skin and one that is heavy for its size. (Sign of good juice
content). Avoid any fruit which seems light for its size, shrivelled,
soft or significantly discoloured. Store at room temperature or in the
refrigerator.
Preparing/serving: Fresh fruit is used as
garnish for meats and drinks. Fresh juice is used in beverages, marinating
fish and meats and seasoning many foods. Frozen and canned juice is used
in similar ways. Great accompaniment with avocado.
Variety: Tahitian (Persian), West Indian
(Mexican, Key Lime), Kaffir. Kaffir Lime is grown for the leaves which
are particularly used in Thai cuisine. The fruits, especially the fruit
skin, may also be used. Kaffir lime has a very strong, characteristic
fragrance. Dried leaves lose their flavour within a year and are better
kept frozen.
|
|
Food
Value Per 100g
of Edible Portion
|
| Calories |
|
| Moisture |
88.7-93.5
g |
| Protein |
0.070-0.112
g |
| Carbohydrate
|
|
| Fat |
0.04-0.17
g |
| Fibre |
0.1-0.5
g |
| Ash
|
0.25-0.40
g |
| Calcium |
4.5-33.3
mg |
| Phosphorus
|
9.3-21.0
mg |
| Iron
|
0.19-0.33
mg |
| Vitamin
A |
0.003-0.040
mg |
| Thiamine |
0.019-0.068
mg |
| Niacin
|
0.14-0.25
mg |
| Vitamin
C |
C
30.0-48.7 mg |
| Riboflavin
|
0.011-0.02
3 mg |
|
|
LONGAN
Dimocarpus longan
Other names: Dragon’s eye.
Intro: Longan is a close relative of the
rambutan and lychee. Chinese immigrants brought longan seeds into Far
North Queensland. In Chinese medicine they are used to relieve stress,
boost the immune system, enrich the blood and increase vigour. Longans
are reputed to cause good fortune for all who are lucky enough to enjoy
them.
History: Originated in China or in the
area between Burma and India.
Shape: Round to oval.
Weight/size: About 3cm in diameter.
Colour: The skin is golden brown, thin
and leathery, and peels to reveal a translucent pulp enclosing a single,
round, black, shiny seed.
Taste: Sweet and aromatic with musky overtones.
Buying/storage: Choose fruits that are
firm. To open simply squeeze at the stalk end and the flesh should pop
out. Fresh fruit can be stored in refrigerator wrapped in plastic for
five to seven days and may be kept at room temperature for two or three
days. Can also be frozen, or dried.
Preparing/serving: Being easy to peel,
it makes an unusual and quick addition to a salad. Add a bunch to a
fruit platter for novelty and colour contrast.
Longans have a fresh distinctive taste and can be used to "cut
the palate" like a sorbet. Their delicious burst of sweet juice,
followed by a slightly spicy aftertaste, makes Longans go a long way
with ice-cream. For something special, combine with other fruit and
a couple of tablespoons of Grand Marnier. The characteristic musky flavour
of the longan also complements savoury foods. Add to your favourite
stir-fry.
Variety: Biew Kiew, Kohala, Chompoo, Homestead.
“Longans have a fresh distinctive taste and
can be used to ‘cut the palate’ like a sorbet”
|
| Food
Value Per 100g of Edible Portion |
| Calories |
61 |
| Moisture |
82.4
g |
| Protein |
1.0
g |
| Carbohydrate
|
15.8
g |
| Fat |
0.1
g |
| Fibre |
0.4 g |
| Ash
|
0.7
g |
| Calcium |
10
mg |
| Phosphorus
|
42
mg |
| Iron
|
1.2
mg |
| Vitamin
C |
6
mg |
|
|
LYCHEE
Litchi chinensis
Other names: Litchi, Leechee, Lichee, Lichi.
Intro: The tree was first introduced into
Australia in the 1870s by Chinese gold seekers. Chinese tradition is
to offer it as a good-luck charm for the New Year. Lychees are considered
by Chinese to be a symbol of romance. Once picked, the lychee does not
continue to ripen.
History: Lychees have been cultivated in
China for centuries.
Shape: Oval to round, depending on variety.
Weight/size: The fruit are small, about
3.8cm in diameter.
Colour: Leathery, scaly, skin ranging from
pink to red. The flesh is semi-translucent, firm and jelly-like. The
flesh is wrapped around a shiny inedible brown seed.
Taste: Tangy, sweet and juicy.
Buying/storage: Choose fruit with skin
as pink or red as possible. Greenish fruit is under-ripe, whilst brown
fruit is over ripe. Fresh fruit can be kept in refrigerator wrapped
in plastic for five to seven days and may be kept at room temperature
for two or three days. Lychees can be frozen for up to six months.
Preparing/serving: Lychees are best eaten
fresh. Simply peel with fingers, then nibble or suck the flesh from
the seed. They make a refreshing end to a meal. Lychees can be pitted
and added to fruit salads. They are also used in sweet and sour dishes
and salads. They make a good accompaniment to pork and duck and can
be
dried within their shells.
Variety: Fay Zee Siu, Salathiel, Bengal,
Tai So, Kwai May Pink.
|
| Food
Value Per 100g of Edible Portion |
| Calories |
63-64 |
| Moisture |
81.9-84.83% |
| Protein |
0.68-1.0
g |
| Carbohydrate
|
13.31-16.4
g |
| Fat |
0.3-0.58
g |
| Fibre |
0.23-0.4 g |
| Ash
|
0.37-0.5
g |
| Calcium |
8-10
mg |
| Phosphorus
|
30-42 mg |
| Iron
|
0.4
mg |
| Sodium |
3
mg |
| Thiamine |
28 mcg |
| Potassium |
170
mg |
| Vitamin
C |
24-60 mg |
| Riboflavin
|
0.05
mg |
| Nicotinic
Acid |
0.4
mg |
|
|
|
|
|
Other
exotics tropical fruits/vegetables grown in Far North Queensland include:
Lemonade Fruit
Dabi |
