Yellow Fin Tuna

26th June, 2010

An excellent source of Omega 3, Tunas has firm, thick fillets that make a succulent red meat alternative. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted superb eating qualities raw.

Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.

To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will cook the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook.

Bamboo Shoots

Bamboo is the most versatile product in the world as well as the strongest wood. The shoots have been used for food across Asia for thousands of years and are harvested as soon as they appear above the ground, while they are still young.

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.

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.

Asper Park Bamboo is an organic Bamboo plantation on the Atherton Tableland producing fresh Bamboo Shoots and processed Marinated Bamboo Shoots. The marinade for the Bamboo Shoots is made with Vinegar, palm Sugar, Garlic, Ginger, Herbs and spices and free from any artificial preservatives, colours or flavours. For more information Contact Sue Stephens on 4091 1737 or

susane@austarnet.com.au

Galangal

15th May 2010

Fresh Galangal rhizome (underground stem) is usually pink tinged in colour with a creamy white flesh that has a delicate, aromatic, peppery flavour. It is similar to ginger but should not be used as its substitute.

Peel and take off top layer and slice before either mincing or cutting into (matchstick) strips. Galangal is harder than ginger so will need to be cooked for a longer time to become tender. Leaves are sometimes used in soups (tied in a knot and removed before serving) or finely chopped as a garnish. For longer-term storage, galangal can be placed in a plastic bag and refrigerated or frozen.

Often used with garlic, shallots, ginger, chilli, kaffir lime leaves, lemongrass and tamarind; it’s found in a wide variety of dishes such as sauces, soups, satays, sambals, chicken, meat and vegetable curries. It also tends to dissipate the fishy taste in fish and shellfish recipes.

Durian

1st May 2010

Durians originated from Malaysia and Borneo and are regarded as the ‘king of tropical fruit’. Described as ‘taste like heaven and stinking like hell’, the fruit is large golden greenish in colour and covered in spines.

The flesh is divided into five segments, each containing one to four seeds. Maturity is indicated when the middle of the fruit exudes a strong smell and the flesh has a really rich creamy texture and tastes like cream chease, garlic and onions.

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.

Durians are best eaten fresh but the 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. Durian flesh freezes and stores well, freshly thawed it is a welcome treat during the off season.

Custard Apple

Native to South America and the West Indies, Custard Apple was developed in Hawaii in the early 1900s before findings its way to many Far North Queensland backyards.

This round to oval fruit has a scaly-like yellowish-green or tan skin with creamy white flesh that has a sweet and juicy aromatic flavour that lingers.

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.

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.

Limes (Tahitian, West Indian, Kaffir)

Native to a region somewhere between India and Malaysia; West Indian lime has a goldish yellow skin with small seeds and extremely sharp lime flavour. The Tahitian lime is green skinned with no seeds and has a milder flavour and Kaffir Lime has a distinctive wrinkled skin.

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.

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.

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.

Jakfruit

Jakfruit originated from India and is the largest tree-borne fruit in the world, weighing up to 40kg.

It’s green skin turns yellowish skin when ripe and has a creamy yellowish golden flesh when mature with large white edible seeds. It tastes sweet, juicy and fragrant, with a banana/pineapple flavour when ripe.

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.

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.

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.

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Achacha

Originated in tropical rainforests of Amazonian Bolivia, South America, now grown in North Queensland. Orange skin which is firm and protective but easy to open with pearly white flesh which separates easily from skin and the one or two seeds, depending on size. Achacha has a subtle delicate sweetness followed by lemony tart flavours.

The Achacha is picked ripe, and doesn’t ripen further on storage. Skin may have slight colour variations and or small bumps which do not affect the taste. Chill in crisper unit or wrap in newspaper and leave it in fridge for a longer period; It should last for many weeks at 12-14°C

With less than half the sugars present in other comparable exotic fruits, it makes a good snack. For more information on Achacha go to www.australiantropicalfoods.com

Persimmon

The persimmon is native to China and Japan and was introduced into Queensland in the 1800s. In Japan it is the national fruit and called kaki which means “Food of the Gods”.

The round to heart-shaped fruit is bright orange when ripe, thin skinned with an orange flesh.

There are two types of fruit, Astringent and Non-astringent. The astringent fruit has soft mushy flesh when ripe and is flatter in shape with distinct jelly-like segments. The non astringent variety has crisp flesh that is eaten like an apple and is more round in shape. In both varieties, the flesh is sweet tasting.

Choose firm, glossy plump fruit, free from blemishes. Ripen at room temperature and will store in refrigerator for up to a week.

Best eaten fresh. Sliced in salads adds colour and crispness or made into jam and cakes and a good accompaniment to pork, lamb or chicken.

Mamey Sapote

It may not look sexy but this underrated fruit is very versatile. Originating from Central America, Mamey Sapote can spend up to a year on the tree before it ripens. Leave at room temperature until soft then wait one more day for a great taste.

The fruit is large and oval to egg shaped with a leathery brown skin with reddish flesh, which encloses a single large seed. Mamey Sapote has a pleasant peach-apricot flavour.

To determine if ripe, scratch off the skin on the upper part of the fruit. If the skin below is orange to red, it is ripe. It should also give a little when pressed. Pulp may be frozen.

Fresh or frozen pulp is usually combined with other ingredients to make milkshakes or ice-cream. To eat fresh, cut lengthwise and remove the seed. Small pieces can be mixed in a green salad or fruit salad. It makes excellent jellies, pastes, and conserves.

Longan

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. Otherwise known as dragon’s eye, Longans are reputed to cause good fortune for all who are lucky enough to enjoy them.

The skin is golden brown, thin and leathery, and peels to reveal a translucent pulp enclosing a single, round, black, shiny seed.

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 a room temperature for two or three days. Longans an also be frozen, or dried.

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.

Shepard Avocado

Shepard Avocados have just come into season and will continue through to mid May. They are easily identified for their green skin and elongated shape. Shepard avocados won’t go brown once cut so there is no need for lemon or plastic wrap so they are ideal for salads and even in pasta dishes. Their buttery flavour and consistency make them perfect for dips or spreading on toast and sandwiches.

Contrary to popular belief, Shepard avocados do not contain any cholesterol. Avocados are the most energy dense and nutrient rich fruit per calorie - making them an ideal part of any meal. Shepard avocados are described as a whole food, which means that each piece of fruit contains the vitamins and minerals that are essential for infant development. These nutritional qualities and smooth consistency make pureed avocados one of the first fresh fruits a baby can enjoy.

To select a ripe avocado, gently squeeze the fruit in the palm of your hand. A ripe Shepard will yield slightly to your touch. Store ripe Shepards in the fridge - better still, eat them straight away!

Fruit for later use should be firm to touch and stored at room temperature until ripe and ready to eat.

Shepard avocados are grown in on the Atherton Tableland and in Bundaberg, Queensland - the only places Shepards are grown in the world!

Turmeric

A rhizome spice that is related to the ginger family and originates from tropical Asia. It’s vibrant yellow-orange colour and strong fragrance enhances many dishes in Asian and Middle-Eastern cuisines. In Europe it has been used as a cheaper substitute for saffron. Can be purchased as a powder or buy fresh and grate or chop rhizome as you would ginger. Fresh leaves can also be used in curries or for wrapping parcels of food, and it is said to impart medicinal quality. Ayurvedic practices use it medicinally and now there have been several recent studies on Turmeric with glowing health benefits that are worth investigating. So this is really the spice of life!

Pitaya (Dragon Fruit)

I first experienced dragon fruit in a market in Vung Tau in southern Vietnam in 1995. What a stunning fruit; waxy pink skin with crisp white or bright red flesh and edible seeds. Easy to peel and wonderful decorative qualities.

I just wanted to bring one back to Australia and plant the seeds here. I did finally think better of my idea to eat one just before flying out and ... well you know what I mean? So it was several years later that they made it to tropical Australia and I am pleased to see there is quite a pitayta industry now.

Pitaya is the fruit of a cactus that originates from Central and South America. The fruits are brightly coloured and have a pink and green skin, which is unique in appearance. The pulp is white or a vivid red and contains many small black edible seeds, which add an appealing crunch. The flesh is sweet and refreshing with a slightly acidic melon-like flavour. A pitaya should give a little when gently squeezed. The fruit can be stored in the refrigerator for up to three days. Cut in half lengthways then scoop out flesh. May be cut to suit needs. Best eaten chilled and sprinkled with lemon or lime juice to enhance the flavour. Blend with milk and yoghurt for a vivid milkshake.

Pitaya is rich in Vitamin C, antioxidants, dietary fibre and said to help lower blood glucose levels.

Finger Limes

Finger limes are from a rare Australian rainforest tree originally found along the eastern coast. Named for their size and shape of a finger but otherwise called ‘Citrus Caviar’.

When broken open and squeezed; out pour little (green, white or pink) balls of citrus juice that resemble caviar. Once crunched in the mouth, there is an explosion of citrus flavour that makes them ideal to decorate and accompany any seafood, Asian dishes, salads, dressings, and desserts. Fabulous in cocktails and drinks.

Finger Limes are available from Sunset Ridge at Yungaburra. Contact Sue & Ken Pike on(07) 4095-3341

Mangosteen

MANGOSTEEN (Garcinia mangostana)

Intro: Originated from Southeast Asia. Known as the “Queen of Tropical Fruits”. Despite their name they have nothing to do with mangoes.

Colour: Leathery skin that is deep purple when ripe. The flesh is pearly white and divided into five to seven segments.

Taste: Subtle delicate sweet acid taste that melts in the mouth.

Buying/storage: Mangosteens do not ripen further once harvested. Choose fruits that have no skin imperfections or major discolouration. Fresh green stem indicates good quality fruit.

Avoid if fruit is very hard. Fruit should yield when pressed gently. It will keep for a few days without refrigeration. Storage at 10ºC is ideal and extends shelf life to about 20 days.

Refrigeration causes cold damage. To minimise this wrap fruit in newspaper and store it in the upper part of the refrigerator.

Preparing/serving: Mangosteens are best eaten fresh. Eat them just as they are or add to fruit salads. To open, the simplest method is to place the mangosteen in the palm of your hand with the stem on top, and use your fingers to exert gentle pressure on the upper half until the shell opens. Another option is to cut through the diameter of the shell all the way around, and then simply lift off the top and spoon out the flesh of the fruit. Care should be taken when eating fruit as the skin pigment can stain.

This gives a very attractive presentation, ideal for desserts etc. Just remember not to cut through the segments. They are an exotic addition to champagne or sparkling wine.

Variety: High in calcium, phosphorus and Vitamin B and C.

Papaya

PAPAYA / PAW PAW Carica papaya

Mother Nature’s treasure chest. Very high in nutrients. The skin and flesh of unripe papaya can be used to tenderise cheaper cuts of meat. The smooth skin is inedible. Young leaves are cooked and eaten like spinach. Hawaiian Solo has a long shape and proving to be the more popular sweeter flavour.

Colour: Green when unripe and turns deep yellow or orange when ripe. Fruit has yellow or orange flesh, depending on variety, which is firm in texture. There is an abundance of edible black seeds.

Taste: Soft, juicy, and sweet tasting.

Buying/storage: Papayas bruise easily, so do not buy if the skin is damaged. Unripe fruit should be left at room temperature to ripen. Ripe fruit can be kept in refrigerator for five to seven days.

Preparing/serving: To eat, fresh simply cut the fruit in half lengthwise and scoop out the seed. Can be added to fruit salads, made into ice cream and sorbets. It also goes well with cured meats and savoury dishes, like curries. Green unripe papaya can be used as a vegetable, cooked similarly to zucchini. Grated green papaya is great in salads. Can also be juiced.

Variety: Hawaiian solo, PNG Red, Yellow - 11B, 1B and other selections.

Mango

Mango (Mangifera Indica)

Mangoes originate from Malaysia and India and were introduced into Australia in the 1800s. They are amongst the most delicious and luxurious of all tropical fruits.

Buying/storage: Colour is not necessarily an indication of ripeness, some remain green when ripe. Select fruit free from blemishes and with no black marks on the skin as this is an indication the fruit is overripe. The best test of a mango is its aroma, which should be highly perfumed when ripe. The fruit, when pressed, should also give a little. Unripe mangoes will ripen at room temperature. Ripe mangoes can be refrigerated for one week and the pulp can be frozen.

Prepare: A popular way to eat the fruit is by cubing it. To do this, first, slice each side of the mango along the seed to give two halves. Then hold one portion of the mango with the peel side down. Score the fruit down to the peel in a tic-tac-toe fashion. With both hands, bend the peel backwards. Cut the cubes along the peel to remove from the skin or simply eat.

Serve: Mangoes can also be added to fruit salads, pureed to make sorbets, dried, and ice-cream, served with cured meats, such as prosciutto and used in spicy dishes and curries. Green varieties can be used to make chutney and can be baked or stewed with chicken or meat dishes. Also great in salads and Asian recipes. Mango flesh can be frozen and dried, both make welcome out of season treats.

Variety: Kensington Pride (Bowen), R2E2, Choko, Nand, Keitt, Brooks, Palmer, Kent, Irwin, Haden, Nam Doc Mai & Keow Savoey.