Jicama

Jicama
Cargado originalmente por clayirving

Jícama (Spanish: hee-kah-mah, from Nahuatl xicamatl hee-kah-mahtl), also Mexican Potato and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root.

Cauliflower

Cauliflower
Cargado originalmente por clayirving

Cauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese, or with a meat gravy.

Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes; cauliflower is actually used to produce a potato substitute known as fauxtato.
— Wikipedia

Lemon Cucumers

Lemon Cucumers
Cargado originalmente por clayirving

Lemon Cucumbers at the Torrance Farmer's Market. I haven't seen lemon cucumbers (Cucumis sativus) before—Apparently, they taste similar to regular cucumbers, but are a little sweeter and less bitter.
Lemon Cucumber Salad

Servings: 6

Photo of lemon cucumbers at the Farmer's Market in Torrance, CA.

6 lemon cucumbers
½ sweet red onion, cut into rings
2 vine-ripened red and 2 yellow tomatoes
⅓ cup rice vinegar
2 wweet yellow corn cobs, grilled and cut off the cob
6 cups spring greens
lemon thyme vinaigrette

Cut the lemon cucumber into six wedges each, set aside. Place the onion rings in a small bowl and toss with the rice wine vinegar, set aside. Cut the tomatoes into six slices each and sprinkle with salt and fresh black pepper, set aside.

Rub the corn with a little olive oil and season with salt and pepper. Place the corn on a hot grill for about five minutes; turning every minute. Remove from the grill and cut the corn off the cob, set aside.

To serve toss the greens with about five tablespoons of vinaigrette, place one cup of greens on each plate and divide the cucumber, onions, and tomatoes on each plate. Sprinkle with grilled corn and any extra vinaigrette if desired

Lemon Thyme Vinaigrette

Servings: about 1/4 cup

¼ cup extra-virgin olive oil—can use hazelnut or walnut oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon-style mustard
¾ teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
¾ teaspoon coarse salt
pinch freshly cracked black pepper

In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature. Shake or stir just before serving.

Durian ทุเรียน

Durian ทุเรียน
Cargado originalmente por clayirving

Durio zibethinus. The durian is round and elongated and has a hard rind covers with very sharp spikes. Inside the fruit is divided into segments or pods, each pod contains 2 or 3 seeds. The yellow flesh has a rich taste, and very pungent smell. Westerners, not familiar with the pungent aroma, often have a very difficult time eaten durian. Due to the permeating smell, durian is often banned from hotel rooms -- Once the smell is in the room, it persists for quite a while!

The sign reads "golden cushion/pillow".

Papaya (malako) มะละกอ

Papaya (malako) มะละกอ
Cargado originalmente por clayirving

Carica papaya, originally a native of Mexico, the papaya has been grown in Southeast Asia since the 16th century and the long yellow or orange fruit, rich in Vitamins A and C, is a well-established component of Thai cuisine. In perhaps its most popular use, green papayas are sliced into thin strips and ground together with dried shrimp, garlic, and hot chilies to produce a fiery salad called som tam.

Rose Apples (chom pu) ชมพู่

Rose Apples (chom pu) ชมพู่
Cargado originalmente por clayirving

Euginia jambos, also known as Pink Rose Apple or Malay Apple. Rose apples bruise quite easily and are highly perishable. They must be freshly picked to be crisp. The fruit is only moderately interesting eaten out-of-hand, and is more often used in jellies and jams or preserved in combination with other fruits of more pronounced flavor. It is also cooked with sugar to make a dessert. When cooked with custards or puddings, they impart a rose flavor. The flowers can also be candied.