#ripe jackfruit

[cosmicrhetoric]

the humbling act of trying a food you swear you hated (even after trying it as an adult) for years and years and years and finding out that its fine actually. still not ur fave but fine. we should all do this every five years to remember what its like 2 be human

[reportwire]

Jackfruit Smoothie

How about a tropical juice to start the day with a little sunshine? This jackfruit smoothie combines three delicious exotic fruits. You can whizz it in minutes, ready for a fantastic breakfast or energising drink! If you have ever had ripe jackfruit, we bet you loved it instantly, and if it’s your first time trying it, you’ll be in for a treat. Unlike the young green fruit, ripe jackfruit has…

[da-janela-lateral]

Reigen critically hit by ripe jackfruit. Post.

[akindplace]

Trying to beat the storm during my walk to back to this abandoned church I found some weeks ago and it was really worth it. I’m gonna sit for a while and head home. Summer rain has the trees on the street looking so tall and so green, but they are filled with ripe fruit and the smell of jackfruits in some places is so sweet. There is a mom and a daughter on a bench across me, the kid has a cute dog on her lap. The birds are flying across the dark sky and the whole city is so alive and so beautiful during the rain season. It feels like my heart is just as ripe, just as big, just as soft and sweet. I’m really glad I came to this city, and that life somehow fell apart in a way that led me here feeling more at peace and loved than I ever did before.

[tonycries]

(The same nonnie that lost her voice eating durian) RAMBUTAN IS AMAZINGGGG i just refuse to peel it on my own because its so hairy and it reminds me of balls lmao. But I HATEEEE jackfruit with a passion. Fake ahh durians.

Yeah.........rambutan reminds me of bawls too and idk how to feel about that tbh 😞😞 But I just bite into it to peel it while imagining all the exes that did me dirty I mean WHAT-

AND WDYMMM I LOVE LOVE LOVEE JACKFRUIT 🤤 when it's ripe and all syrupy UGH. Jackfruit stay back, I'll protect you from these durian-lovers 😈😈

[madamlaydebug]

Spicy Harissa Portobello Burger with Plantain Bacon while camping in the beauty of the desert 🏜️ 🌵🏜️🌅🔥

I had to start cooking early today before the desert heat came looking at me. I had another recipe in mind, but I struck gold when I discovered my plantains were not ripe yet. If you can use young jackfruit and young breadfruit to create meat replacements, why can’t you use young plantains? When plantains are not mature, they are not sweet and can take on the flavor you want. I was impressed with how crispy the plantains were.

I love anything mushroom and grilled on a wood fire, and this Spicy Harissa Portabella did not disappoint. Check out the recipe for the marinate below. You can find this full recipe in the Turnip Vegan Recipe Club tomorrow. The link is in the bio to join the recipe club. I have over 100 recipes that I have created over the last three years, all in one place.

Spicy Harissa Marinate

1/4 cup coconut amino or liquid amino

3 Tbsp of avocado oil or grapeseed oil

2 - 3 tsp of lime juice

1 Tbsp of maple

1 + 1/2 Tbsp of harissa seasoning blend

2 tsp fresh garlic

1 Tbsp of finely chopped chives

[floridensis]

if it's ripe jackfruit you can make some filipino desserts without it being canned. Minatamis na Langka (Sweetened Jackfruit) is one where you can make the jackfruit in sugar syrup yourself with typically just sugar and water. Turon (banana lumpia with caramel) is also a good option if you have access to saba bananas or plantains. Ginataang Bilo bilo (sticky rice balls in coconut milk) can also have jackfruit

thanks! ill look into these

i didnt really have a starting point for looking into what desserts to try

[rottingspider2-electricboogaloo]

“If everywhere smells like poop, look under your shoe” is a great quote, but it also gives me a weird nostalgia about cycling through the stench of polluted river full of sewage water every day to go to elementary school. There was a jackfruit tree gripping the broken concrete by the river, yet I was never able to smell its ripe fruits. What world do you have to live in for the smell of sulfur to be a sweet memory?

[deliciously-vegan]

Jackfruit Custard Bars

[[MORE]]

2 cups all-purpose flour 1 cup organic cane sugar 1/2 tsp sea salt

1 cup cold vegan butter

2 tsp pure vanilla extract

Line a 9 X 13 inch glass baking pan with parchment paper. Preheat oven to 350 degrees F.

In a large glass mixing bowl, sift together the flour, sugar and salt. Cut in the cold vegan butter and, with hands, mix together until fairly crumbly. Sprinkle in the vanilla extract. Use hands to fully incorporate.

Transfer mixture to the lined pan. Spread out evenly and press down firmly with hands. Bake in preheated oven for 10 minutes.

Jackfruit Custard

2 cans (565 g each) ripe jackfruit, drained one can of full-fat coconut milk 2 cups powdered sugar 1/4 cup cornstarch the juice of one lemon 1/2 tsp sea salt

1/2 cup toasted coconut flakes

Place the jackfruit, coconut milk, powdered sugar, cornstarch, lemon juice, and sea salt in a high-speed blender. Blend until smooth and creamy.

Transfer batter to a saucepan. Cook on medium-low heat for about 5 minutes, stirring constantly, until thickened. Remove from heat.

Stir in the coconut flakes.

Pour custard on top of baked shortbread crust.

Return to preheated oven and bake for another 22 minutes.

Allow to cool completely on counter then transfer to fridge to chill and set for several hours, ideally overnight.

Cut into bars and serve. (Can also be frozen.)

[curvycarbivore]

Crispy Rice Avocado Sushi Roll (Vegan)

Yield: 9-10 servings | Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes

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Step up your vegan sushi rolls by making them CRISPY! I am a huge fan of battered and fried sweet potato, avocado, or tofu in vegan sushi to give it that much needed crunch. But, I'm lazy and don't always have the time or energy to do that. So I thought, why not fry up the sushi itself! By pan-frying it in a little oil, the rice on the outside gets crispy and adds a delicious texture to the roll. I chose to add only avocado to this roll for simplicity, but you can experiment with any of your favorite fillings. Try tofu, sweet potato, cucumbers, carrots, hearts of palm, or jackfruit!

Sushi Ingredients:

2-3 ripe avocados

5 nori sheets

Wasabi for topping

Pickled ginger for topping

Oil for frying

Sushi Rice Ingredients:

2 cups sushi rice

4 cups water

1/4 cup rice vinegar

4 tsp white sugar

1 tsp salt

Ginger dipping sauce:

1/4 cup soy sauce

1 tsp minced ginger

2-3 pieces of pickled ginger

1 tsp sriracha (optional)

Rice & Prepping Directions:

First, cook your sushi rice according to the instructions on the package. Fluff the rice with a fork or spatula. Set aside to cool.

While the rice is cooling, heat the vinegar, sugar, and salt mixture in a small sauce pan over medium heat. Heat, stirring constantly, until the sugar is just dissolved.

Pour the vinegar mixture onto the rice and mix evenly.

Next, prep the avocado by slicing it into strips.

Lastly, make the dipping sauce by combining the soy sauce, minced ginger, pickled ginger, and sriracha together in a small bowl.

Now you should be ready to make your sushi!

Sushi Directions:

Prep your workstation: lay out your bamboo rolling mat (or use a piece of plastic wrap), have a small bowl of water nearby, and place the rice and avocado within arms reach.

Place a sheet of nori on your rolling mat.

Take a large scoop of rice and put it on the nori to the side that is closest to you.

Wet your fingers in the bowl of water, then press down on the rice until it covers 1/2 of the nori sheet. The rice will be sticky, so you may need to keep wetting your fingers during this.

Next, lay the avocado out in a line on the side closest to you.

Working on the side closest to you, lift up the edge of the bamboo mat and begin to roll it over top of the sushi. If needed, hold the avocado down so the slices don't fall out.

Keep rolling the bamboo mat as tightly as possible.

Then, carefully unroll the bamboo mat slightly. Your sushi roll should be slightly stuck together.

Keep working and rolling until the sushi roll is fully and tightly formed.

Before you roll it up completely, wet the inside edge of the nori so it creates a sticky seal. Press the sushi roll closed, and lay seal-side down on a cutting board.

Use a sharp serrated knife to slice the roll into 1-inch thick pieces.

Continue making sushi rolls until all the rice is used.

Make it crispy:

Heat a frying pan on the stove over medium-high heat.

Pour a thin layer of oil into the pan, about 1/3-1/2 cup.

Once the oil is hot, place the pieces of sushi in the pan, rice-side down.

Fry for about 3-4 minutes, then flip the pieces of sushi over to the other rice side.

Fry for another 3-4 minutes or until the rice is slightly browned.

Place a paper towel or kitchen towel on a cutting board or plate.

Once the sushi pieces are done, remove them from the pan and place them on the towel to drain.

Repeat until all your sushi is fried and crispy.

Once all the sushi is cooked, serve with the dipping sauce, wasabi, and extra pickled ginger.

Tips and Tricks:

I would not recommend storing sushi for longer than 1-2 days in the fridge, especially if there is avocado inside. However, you can store all the ingredients separately for 3-5 days. Then when you want to make some sushi with your leftovers, everything is already prepped for you!

This is a great party activity! Prep everything ahead of time (you can even do it the day before, including the rice) for a quick and easy setup.

[freshwey-india]

Superfoods in Indian Diet; right from your kitchen

One of the best things about living in India is its food and the culinary heritage that we experience in every meal that we consume. No wonder; back in medieval times, India was the world’s most sought-after country due to its treasure of spices, hidden from the rest of the world. To the present day, the culinary diversity that we find in India cannot be found anywhere else in the world. However, despite having a plethora of food options that are readily and easily available, we often find ourselves purchasing inexpensive, imported alternatives. 

There is a long list of food items that are so affordable that they can be found in every Indian household, yet they are inexpensive and often a luxury overseas, such as in the US. The list includes spices such as turmeric, cardamom, and ashwagandha (15x more expensive), grains such as millets and black gram (10x more expensive), and fruits and vegetables such as guava and jackfruit (20x more expensive). Without waiting any further, let’s learn about the Desi superfoods that you can add to your diet based on their affordability and availability. 

Everyday Nutritional Powerhouses: Here, we will talk about the superfoods that are not only affordable but also readily available in our households. 

Dal (lentils): Packed with some protein, fiber, and many essential minerals, dal is indeed a staple for a reason. You can explore diverse varieties like moong, masoor, tur, urad, and more for different nutritional benefits. 

Leafy Greens: Do not try to underestimate the power of palak (spinach), methi (fenugreek), and sarson (mustard greens). Not only are these loaded with vitamins, minerals, and antioxidants, but they also boost your immunity in the chilling winter season. 

Seasonal Fruits: Embrace the abundance of papaya, bananas, guavas, and oranges to fuel your body with vitamins and natural sugars.

Spices: We might know them as spices that add flavor to our meals; spices such as turmeric, ginger, garlic, and chili peppers are more than just flavor enhancers. They are anti-inflammatory powerhouses with many health benefits, such as regulating blood pressure and playing a major role in the prevention and treatment of various cancer types. 

Yogurt: It is a natural source of probiotics for gut health, calcium for strong bones, and protein for muscle development. It can be consumed plain, flavored, or even with fruits. 

Nourishing Yet Special: This category will include superfoods that are not as easily found in households like the ones mentioned above, yet they are hidden gems that carry more nutrients than you can take. 

Millets: Ragi (finger millet), bajra (pearl millet), and jowar (sorghum) are some of the gluten-free grains that are rich in protein, fiber, and certain micronutrients. They’re most commonly used in rotis, dosas, or porridge.

Nuts & Seeds: Chia seeds, flaxseeds, and pumpkin seeds are packed with nutrients such as omega-3 fatty acids, essential minerals, and protein. You can soak them in water overnight before consuming them or directly sprinkle the seeds on your salads, yogurt, or porridge.

Amla (Indian Gooseberry): One of our top favorite superfoods, amla is a vitamin C powerhouse that boosts immunity, aids in digestion, and comes with anti-inflammatory properties. You can enjoy it raw, pickled, or in the form of juice.

Coconut: Another superfood like the Indian gooseberry, coconut water is the hub of electrolytes, while its flesh has healthy fats and fiber. While it grows in the south, coconut can be found easily in the northern regions of India. Although it is mostly consumed raw, coconut’s nectar and flesh also make it a key ingredient in various South Indian dishes. 

Jackfruit: This versatile vegetable can be enjoyed unripe or ripe. Ripe jackfruit offers antioxidants and vitamins, while unripe jackfruit provides a meaty texture in vegetarian dishes.

Exquisite and Rare Nutritional Delights: Last but not least, this category will take you through some of the rare, expensive superfoods that are worth every penny that you spend on them. 

Saffron: Found in the northernmost region of India, i.e., Kashmir, saffron adds a luxurious touch to many dishes and drinks while boasting anti-inflammatory and mood-boosting properties. Due to its scarcity, saffron is one of the most duplicated superfoods. Purchase saffron only from a reliable dealer. 

Black Rice: A nutty-flavored rice rich in antioxidants and fiber and known for its longevity-promoting properties.

Ashwagandha: This powerful herb is an adaptogen that helps the body manage stress and improve stamina.

In the big picture, embracing India's diverse superfoods offers a treasure trove of health benefits while remaining kind to your wallet. From readily available lentils and greens to hidden gems like millets and amla, these culinary powerhouses pack a punch of nutrients without the hefty price tag of imported trends. So, explore the vibrant flavors of India, nourish your body with local abundance, and discover that superfoods don't have to be exotic or expensive.

To learn more about health and diet, follow us on https://freshwey.in/blogs/news

[buffetlicious]

Jackfruits (Artocarpus heterophyllus) are pretty common in this part of the world, after all, the trees are well-suited to tropical lowlands. It bears the largest fruit of all trees, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. Jackfruit is commonly used in South and Southeast Asian cuisines. Both ripe and unripe fruits are consumed, including the seeds after cooking it.

Topmost image from here.

[still-a-morosexual-help]

I've never had jackfruit before. What does it taste like?

It's sweet? I'm not sure how exactly you can describe a taste :(

There's three stages you can eat jack fruit in;

1. Kos (just jackfruit - not ripe)

• The middle is kinda hard & you have to cook it to eat.

• You can boil it and add salt, chilli powder etc (I don't really like it this way). You can eat it on it's own or with rice, bread etc

-> I recently ate a chicken kottu which substituted the usual flat bread (which takes up the largest portion of a kottu) with boiled jackfruit and it was amazing ✨

• Or you can make it into a curry which is super milky and just so good, you can add rampe to it and it just elevates the flavour and ♡ But because of the texture (It's very soft & clumpy) you can't really eat it on its own? You need something that adds a harder/more stable texture so you can eat it with rice + some other things (fish, chicken, other vegetables etc)

2. Varaka (ripe jackfruit)

• At this point it's nice and sweet and it's basically a dessert not something you can eat as a meal

• You can just straight away take a bite from it. But it tastes so much better if you've kept it in the fridge for a bit and eat it cold

• I add salt & pepper to it but at least 3 people have hinted at me being an idiot for adding 'em so....

3. Val (super ripe jackfruit)

• It's the worst. I have no idea how people eat this. I'm actually not sure if it's a certain type of jackfruit that becomes val and then a certain type becomes varaka or if it's just jackfruit ripened past the point of varaka, I don't particularly care. If I could live the rest of my life and never see it again I'd be more than happy

• It's stringy and it has personally ruined my life. The sheer number of times one of the neighbours gave us a whole ripened jackfruit and we excitedly cut it open (which is hard btw! Those fruits are fucking huge) just to find out it's val????? This is why I have trust issues

• You know when you bite into something and can immediately tell the texture is just bad

[blessed1neha]

What does Krishna eat?

Krishna can eat the whole universe but fearing that some would criticize Him for being a glutton, He eats only a little of each food preparation that is offered to Him. Let’s see the detailed preparations that Krishna eats.

Many different types of excellent preparations are made using pumpkin, potato, kachu, and radish. One preparation uses mustard, ginger, and bitter leaves fried in mustard oil.

Small pieces of eggplant are also cooked with Mung dal patties, ground ginger, and pieces of coconut fried in mustard oil, to produce a tasty dish.

Small pieces of eggplant, yam, kakarola, banana flower, mana-kachu, patalo, and white pumpkin are dried, skewered, and deep-fried to make another dish.

Eggplant, green banana, coconut, chick peas and mung dal patties are mixed and pepper and sugar are added to produce two different dishes, one spicy and the other sweet.

A soup with excellent aroma is also prepared from beans mixed with coconut and prthu root, mixed with lots of ghee, hing, ginger, and raw sugar.

Finely ground coconut is mixed with sugar syrup, milk, and mung dal to make one another dish, and cardamon, clove, pepper, hing, and ginger are mixed to make mung soup- a second soup.

Another soup (third soup) is also made using skinned mung beans, boiled and mixed with milk, and spiced with cardamon, clove, pepper, hing, and sugar.

A fourth soup is also prepared from husked beans and chopped radish with lots of ghee, hing, and pepper.

Another preparation involves selecting the hearts of the best banana and chopping the banana flowers finely, discarding the fibers. It is then cooked with milk, hing, and pepper. This dish is called Marica.

Chopping up arbi and radish finely and skinning unripe jackfruit, another dish is prepared. It is then cooked with dal patties, hing, pepper, and other spices.

Bottle gourd is sliced in long fine strips and is boiled in water and milk, while continuing stirring, till it thickens. Adding sugar, pepper, cumin, hing, and other spices, another delicious dish is prepared.

Taking ripe pumpkin and chopping it finely, frying it in mustard oil, spicing it with ginger, hing, and anise, and mixing it with thickened buttermilk, a sour yogurt dish is also prepared.

In another preparation, radish and puru are cut in circles and cooked in yogurt and black sugar. Mixed with tamarind, another sour preparation is made.

Chickpea flour, yogurt, turmeric, and citron juice are mixed and formed into soft, attractive balls known as kanjika-bati.

Green mango mixed with mustard seeds, and fried in ghee, produces another sweet preparation. Ripe mango mixed with water, sugar, and milk produces a sweet and sour preparation.

Roasted sesame mixed with dry mango produces another sour preparation and toasted sesame with cinnamon makes another dish. Green and ripe mangoes are mixed with sweetened milk and hing to produce more sour dishes.

Cakes are prepared from coconut, rice, roasted sesame, and milk. Warm filtered water is poured over these and are left covered. Then, condensed milk is added. This preparation is called Chitra.

Cream mixed with pepper, camphor, and raw sugar is formed into huge balls known as sara-dugdha-kupi. Using mund-dhal and other ingredients, various pistakas are made.

Sweets such as jilavika, mathahari, puru, pupa, gaja, nada and saraswati are also made. Also are made kharcura, dadimaka, sarkara- pala-mukta, and ladduka.

Laddus are made from condensed and curdled milk. Manohara, hamsakeli, sobharika, daibada, ghola-bada, attakeli, and veni (wheat noodles cooked in milk) are some varieties of Laddus.

Chandrakanti, lalita, amrtapuli, and other sweets are also made. Yogurt, butter, buttermilk, milk, sarabhaji, srikhanda, and other edibles, and many excellent drinks are also made.

All these food preparations are served with rich aromatic white rice, soaked in ghee. All these are served with ghee, slices of lemon, pickles, ginger, mango, mustard sauce, and other such condiments. Huge jugs of water are also served which is scented with camphor.

In this way, innumerable preparations with enticing aromas are prepared, arranged, and served beautifully on the dining table, placing them on jeweled and golden trays for the pleasure of Krishna. Mother Yashoda and Rohini arranges to serve food in proper order and Krishna eats them in that order. Whatever Krishna begins tasting, He is unable to resist eating it. And though He wants to eat all of the preparation, and has the ability to do so, out of fear of onlookers and criticism of being a glutton, Krishna tastes only a little of each preparation.

Lord Krishna begins by eating payasa (sweet milk rice). By eating this payasa, Krishna silently says in His mind ‘’Delicious, Delicious!’’. There are many preparations in huge quantities and Krishna wants to eat them all. He thus takes some amount of all the preparations and thus starts eating the main course, beginning with spinach.

While eating, Krishna makes His companion laugh with His sweet humorous words, saying ‘’Eat, eat, don't leave anything’’, thus giving deep pleasure to each one of His associates.

Taking a little rice, Krishna eats each vegetable prepared with it. But His greed for each item cannot be satisfied. While praising each of His favorite cakes and milk sweets, He eats them all and pretends to be satisfied.

Though Mother Yashoda and Rohini say, ‘’Eat more, Eat more’’, He gives a show of being full, though internally He is never satisfied. Finally, washing His lotus feet, hands, and mouth, and then wiping them, Krishna takes tambula and spices and lays down on a soft bed for some time.

I hope, you got a basic idea of what Krishna eats. Finally, special credit for all this cooking goes to Srimati Radharani and Her close associates.

May one who reads this with attentive faith and devotion develop pure love for Krishna. These confidential descriptions are mentioned by the confidential associate of Lord Krishna- Sri Kavi Karnapura, in his Sanskrit Kavya ‘Krishahnika Kaumudi'. The english translation is offered by H.H. Bhanu Swami. I have thus shared these details, as mentioned by our acharyas.

[astrovastukosh]

Vedic Hindu Almanac with accurate calculations of today's date - 10 September 2024

⛅Date - 10 September 2024 ⛅Day - Tuesday ⛅Vikram Samvat - 2081 ⛅Ayan - Dakshinayan ⛅Season - Autumn ⛅Month - Bhadrapada ⛅Paksha - Shukla ⛅ Tithi - Saptami till 11:11 pm thereafter Ashtami ⛅Nakshatra - Anuradha till 08:04 pm thereafter Jyestha ⛅Yoga - Vishkambh till 12:31 pm on September 11 thereafter Preeti ⛅Rahu Kaal - 03:42 pm to 05:15 pm ⛅Sunrise - 06:25 ⛅sunset - 06:48 ⛅Disha Shool - in the north direction ⛅Brahma Muhurta - from 04:52 to 05:38 in the morning ⛅Abhijit Muhurta - from 12:12 in the afternoon to 01:01 in the afternoon ⛅Nishita Muhurta - from 12:13 in the night of September 11 to 01: 00 Till September 11 ⛅ Vrat festival details - Lalita Saptami, Jyeshtha Gauri Aawahan ⛅Special - Eating palm fruit on Saptami increases diseases and destroys the body. (Brahmavaivart Purana, Brahma Khand: 27.29-34)

🔹Do it according to your natural Diet 🔹

🔸The dosha which is predominant in human nature is more likely to cause diseases caused by its outbreak. To protect from these, Maharshi Charak, Acharya of Ayurveda says:

Viparita Gunastesham Swasthavrittervidhirhitah.

🔸 Only the consumption of qualities contrary to nature is beneficial for health. (Ch. Sam., Sutrasthan 7.41) Therefore, after deciding your nature, take food and lifestyle according to it. should be consumed.

🔸To get the benefits of all food items, it is beneficial to consume the doshas aggravated by the substance by combining them judiciously with the mitigating substances. For example, if spinach increases the air, then the air-reducing dill, ginger, and garlic are added to it. The air-enhancing properties of pulses and vegetables are mitigated by the use of substances like black pepper, asafoetida, etc., and of grains like barley, corn, etc. by the use of oil, ghee, and salt.

🔹How to keep the air balanced through diet?🔹

🔸Agitated air force It ruins one's complexion and age. It creates instability, weakness, fear, and grief in the mind.

🔸 80 types of diseases are caused by the outbreak of Vata alone. The diseases caused by the combination of the aggravated Vayu with Pitta and Kapha are innumerable. Vayu is extremely strong and quick-acting ( Since it is fast-acting, the diseases caused by it are also strong and fatal. Therefore, to keep the air under control, one should make judicious use of air-enhancing and air-reducing substances in the diet.

🔹Fatal sedative🔹

Cereals: Sathi rice, wheat, millet, sesame

Pulses: Kulthi, Urad

Vegetables: Bathua, Punarnava (Satodhi), Parwal, Tender Radish, Tender (seedless) Brinjal, Ripe Ashgourd, Drumstick Beans, ladyfinger, yam, carrot, turnip, mint, green coriander, onion, garlic, ginger

Fruits: dry fruits, pomegranate, amla, bael, mango, orange, plum, guava, banana, grapes, sweet lime, coconut, custard apple, Papaya, mulberry, litchi, jackfruit (ripe), phalsa, muskmelon, watermelon

Spices: dry ginger, carom seeds, fennel seeds, asafoetida, black pepper, pipramul, cumin seeds, fenugreek seeds, cinnamon, nutmeg, cloves, cardamom.

🔹Other air-inhibiting substances🔹

🔸Saffron, rock salt, black salt, cow milk, and ghee, all types of oils [except Baren (safflower, safflower) oil]

🔹Air-increasing substances🔹

In cereals: barley, sorghum, corn

In pulses: Beans, peas, kidney beans, gram, pigeon peas, green gram (less gas producing), moth beans, lentils.

Vegetables: arvi, cluster beans, mustard, amaranth, spinach, ripe radish, cabbage, gourd, cucumber, tinda

Fruits: pear, jamun, water chestnut, raw mango, peanuts.

[jeaninthephilippines]

Tagaytay

When I was a kid, I rode my first horse, got my favorite puppet, ate coconut pie, and saw a volcano for the first time in Tagaytay. It was a golden time when me and my brother got a long and all my cousins didn't have kids or moved away.

**Buko/Coconut Pie is all out since there's a shortage of coconuts. Sounds like a deforestation problem to me (my theory) for those fancy mansions lol.

I've been wanting to go again hopefully to get that puppet (my dog later chewed up) and some jackfruit (literally the world's greatest fruit that tastes like Juicy Fruit gum).

It was now only an hour away because they improved the roads. That's not all the improved. There are literal mansions lined up there kind of like Beverly Hills, Boutique Hotels, and restaurants that capitalize the view. Bathrooms everywhere and ready souvenirs. So much has changed! I remember a 4 hour drive and waking up early to avoid traffic. I trained my bladder as a kid just to not inconvenience the adults.

All that has changed and it makes me wonder if the city has invested in it or the new landowners lined up for the now Kitschy tourist spots?

Anyway mission jackfruit... I learned the best and cheapest fruit is when you buy from a stand by itself. Fruit stands lined up together drive the price up because they collectively a tourist trap. Singular fruit stands grow the fruit and can charge you lower. All the fruits were so ripe and beautiful. The juice was dripping out of the pineapple and we would just eat the little ripe bananas to see if we wanted to buy them.

Next we go to this beautiful restaurant Leslie's to see the Taal Volcano. My Lola was very concerned about the village that lived at the bottom of the mountain close to the sea. Even in her old age, she's so considerate (she asked us about 4 times). Being there with my mom and Lola was so wonderful because time is not something we ever get back, so best to live with the living while we can.

Then we go to Picnic Grove. I feel it's familiarity. This is where the puppet came from! I didn't find the puppet but I did find kids like myself, so happy to get a toy there. It made me realize that the person who made that puppet will never know how much I loved something they crafted. I learned in this moment that art can never be measured by its maker and that is the natural order of the joy it induces to those that receive art.

We head home and pass by the ol' Dictator's run down house. It's decadence makes me so angry. But I am glad it is now home to a few houseless people.

We get home and chop up the jackfruit to give our relatives and neighbors. My mom didn't like the way I peel it and said I wouldn't pass her quality control. I say, you have your methods and I have mine. But overall, it's quality time together and that's sweeter than the fruit itself.