What can you say about bananas that hasn't been said before? Not much. So I won't get into a description. Even though I really don't like them fresh, they are a great source of potassium and one of the biggest food sources in the world. So they deserve our respect.
This is the best banana nut recipe ever. My mother made this when I was a kid and it is still the only way I can eat bananas. Rich and moist!
The coconut is the fruit or nut of one of the most beautiful and noble of all palms. It is a very important factor in the survival of the Caribbean people. Every part of the tree is used. The trunk and palm frond are used for burning as well as the old nuts which burn for a very long time. It is very common to see roadside fruit stands made of branches, and thatched with coconut fronds. It will not keep the rain out, but it is a great shelter from the hot sun. The leaves are used for making hats and other weaved goods. The clear liquid inside the nut is the coconut water. It is always fresh, pure and sweet in its perfect container. The riper the coconut, the sweeter the water. Not only is the water used to quench that Caribbean thirst, but also in cocktails (adding rum and ice is a favorite), and as medication for liver disease, and just overall toning of the body. It is also a great diuretic. The milk is used in many medications: from anti-parasite to flu medicine.
The meat of the young coconut is very tender almost jelly-like and can be eaten right out of the shell with a spoon. The more mature meat is harder to get out of the shell and is used mainly for cooking
Soursop is a very large fruit found in tropical America. The Soursop skin is dark green and spiny (not prickly), while the meat is white and aromatic. It can be eaten raw when ripe, or in milk shakes, desserts, sherbets, ice creams. Frozen or canned soursop meat may be found in some Supermarkets and in Latin American stores.
Guava is the fruit of the guava tree, found throughout tropical America and Florida. There are many varieties and all can be eaten raw. They are sold fresh in some supermarkets and Latin Stores, or in pastes, jams, jellies and canned shells. In the islands Guavas are also made into sherbet and shakes, or eaten as a paste with cream cheese as a dessert.
Mango is the fruit of a very beautiful, large tree, originally from Malaysia, now found throughout tropical regions of the world. The most common fruit is kidney shaped. When the fruit is ripe, its skin is pinkish or yellowish, lightly flecked with black or brown. The flesh is yellow-orange and is succulent yet fibrous. Green Mangoes should not be eaten raw since they are very acid. Ripe mangoes may be eaten raw or used in many recipes.
Papaya is the fruit of a very sappy tropical American tree. There are many varieties, all differing in color, size and shape. All can be eaten raw as a melon, in milk shakes, fruit salads, or cooked in desserts. Papaya is very rich in vitamin A. It is also a meat tenderizer (Papain) and a neutralizer for Sea Nettle stings. Papaya can be used as a diuretic (the roots and leaves). Parts of the plant are also used to combat dyspepsia and other digestive disorders (papaya contains an enzyme which soothes the stomach and aides in digestion). In addition, the juice is used for warts, cancers, tumors, corns and skin defects while the root is said to help tumors of the uterus. It is used to prevent rheumatism and the latex is used for psoriasis, ringworm and the removal of cancerous growth.
The pineapple takes it name from the resemblance it bears to the pine cone of temperate regions. It is a native of the West Indies and Central America, although it is now grown in tropical countries around the world. Ornamental pineapples are often grown and house-plants.
To quickly peel and cut a pineapple: follow the drawings above. Lay the pineapple on its side and hold firmly. Slice off the crown and the base with a large knife. Stand the pineapple on its end and slice off the rind. Cut the fruit in quarters and cut the triangular section of the core away from each quarter. Lay each quarter on its side and slice it crosswise into wedges.
Tamarind originated in Africa but has spread all over the world. The fruit pod turns brown when ripe and it’s seeds are surrounded by and acid edible pulp used in desserts, milk shakes and sherbets. Available canned or frozen in Latin American food stores.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks. Throughout Southeast Asia, fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers.