Monday, December 18, 2017

Super fruits – 6th edition

Dominican super fruits - 6th editionIn our previous Dominican Super Fruits editions we showed the more well-known fruits that grow in abundance on this island. This time, we’d thought it would be interesting to start uncovering some of the more obscure ones.

Ever wondered what those hairy little red balls were? And can you eat that weird pear-shaped fruit that has cracked open at the bottom revealing three or four shiny black seeds? Read on and you’ll find out!

Rambutan - an even more tropical version of the lycheeRambutan fruit is originally from Malaysia and its name is a Malay reference to messy hair, which accurately describes this weird looking but delicious fruit.

How to eat it
The Rambutan is a bit like a lychee. Its red skin, which is covered with hairy spines, has to be cracked open to get to the semitransparent or pale pink flesh. The single seed is glossy brown and not edible. The taste is primarily sweet and definitely thirst-quenching.

The good stuff inside
Rambutan is mostly known for its high contents of vitamin C, iron, and calcium. It, however also contains copper which is vital for the production of red and white blood cells, as well as anti-oxidants, which are essential in getting rid of free radicals in your body.

Other uses
The skin of the rambutan fruit can be used to treat dysentery. It can also be used to cure other chronic ailments like chronic fever. Some people also combine the fruits with other ingredients which greatly increases its efficiency in curing such ailments. The fruit can also help in the relief of headaches by grinding the leaves of the trees into a paste which is then applied on the forehead. The same paste can also provide extra nutrition to your hair.


Seso, or ackee in English, is amazing if well-preparedSeso
Seso, also called ackee in English, is a fruit that originates from tropical west Africa and was probably brought to the Caribbean on a slave ship. It grows on an evergreen tree and the fruit is pear-shaped. When it starts getting ripe, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, creamy or spongy, white to yellow flesh.

How to eat it
Only the soft, creamy inner flesh of the ripe ackee is edible. Unripe ackee fruit contains a poison called hypoglycin, so preparers must be careful to wait until the fruit's protective pods turn red and open naturally. In Jamaica, this fruit is the national fruit and even there people still get the infamous Jamaican Vomiting Sickness — which, other than the self-explanatory symptoms, can lead to coma or death. Never eat the seeds, they stay toxic throughout.

The ripe fruit is eaten either raw, or cooked to go with savory dishes. In Jamaica they swear by it.

Check out earlier editions of Dominican Super Fruits
Edition 5 - sea grapes and tamarind
Edition 4 - guava, starfruit and soursop
Edition 3 - pineapple, banana and chayote
Edition 2 - mango, limoncillo and papaya
Edition 1 - avocado, passion fruit and coconut

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