Tag: Tropical cuisine

Lakshman Phal, a fruit renowned in traditional Ayurvedic medicine, is a tropical evergreen fruit tree native to the Americas that is now widely cultivated globally. Its English name is Soursop, though it's also known as Graviola.

Contrary to its name, most edible sea coconuts come from a palm tree, not the sea. In this guide, learn how do you eat sea coconuts and discover the proper culinary use of the Palmyra fruit, separate from its rare, protected Seychelles counterpart.

According to the University of Florida's Institute of Food and Agricultural Sciences, the sugar apple, also known as sweetsop, is the most widely cultivated fruit of the Annona family. But beyond its botanical origins, what does a sugar apple taste like, and what can you expect when you bite into one?

While plantains and bananas belong to the same genus (Musa), plantains are botanically and culinarily distinct from the sweet dessert bananas typically eaten raw. This fundamental difference in their composition means that treating a raw plantain like a banana is a mistake that will lead to an unpleasant, starchy experience rather than a sweet snack.

Though most fruits contain a watery juice, a very special tropical fruit called the star apple (or caimito) is famously known for its creamy, milk-like sap. This milky liquid is found within its pulp and contributes to its unique, sweet flavor and custard-like texture. This article delves into the fascinating world of this exotic fruit and the natural compounds that give it its milky appearance.

Cassava leaves are celebrated in many tropical cuisines for their impressive nutritional profile, yet they contain toxic cyanogenic glycosides when raw. So, is it healthy to eat cassava leaves? When properly prepared, these leaves are not only safe but also packed with essential vitamins, minerals, and protein, making them a nutritious addition to your diet.

Plantains are botanically classified as a fruit, belonging to the same family as bananas. However, the answer to which class of food is plantain under is more complex, as its culinary use as a starchy vegetable often creates confusion.

A single medium-sized yellow plantain contains a significant amount of potassium, an electrolyte vital for heart function and blood pressure regulation. As plantains ripen from green to yellow, their starch converts to sugar, changing both their flavor profile and nutritional properties, making them a delicious and healthful addition to various culinary applications.

Multiple social media videos and anecdotal accounts label asam paya as the most sour fruit in existence, so acidic it can feel like a mouth anesthetic. This fruit, native to Southeast Asia, is notorious for its intense pucker-inducing flavor, but how does it truly stack up against other famously sour contenders from around the globe?

Globally, plantains account for an estimated 85% of all banana cultivation, making them a major staple food in tropical regions. A plantain is a starchy tropical fruit from the banana family, primarily composed of carbohydrates, fiber, vitamins, and minerals. Unlike the common dessert banana, plantains are almost always cooked before eating, with their flavor and texture changing significantly as they ripen.