Macopa, For Juice, Wine and Cider ?

Thanks to my sponsor. I got some macopa for experimentation!

I never ate the fruit before. Not because it was my first time seeing it. I have been crossing its path since childhood. I have seen no one bother touching it. Fruits are falling down to ground and rotting. I thought all along it was not fit as human food. Continue reading “Macopa, For Juice, Wine and Cider ?”

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Apple that will Never Go Brown

I forgot the movie name already but the scene is still very clear to me. A man asked his maid for sliced apples. His request arrived but he irked and refused it. Seeing the slices discoloration, he told the maid that it took her so long to accomplished such an easy task.

What else can the maid do. Apples are real quick when it comes to changing its color from very pale yellow to unappealing brown. I said so cause it is not its natural color. Like how we move our eyebrow when we see a blue chocolate or a violet mango. We won’t accept it readily unless introduced by a big and well known company. Continue reading “The Apple that will Never Go Brown”

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Boiled Saba Banana

I have been wondering why I can eat two ripe saba banana without feeling anything. On the other hand one boiled and I feel so full. It has something to do with the water and starch content I think. With heat and water, starch in bananas coagulates resulting in increased weight and firmer texture. That’s probably the reason why boiled banana is heavier in tummy.

boiled saba banana with a bite

I think I experimented with it before. Oh! here it is. Boiled Saba Banan Can Make You Fuller.

Note: there are two banana types. The boiling and eating banana. The latter significantly lacks starch. The result after boiling is a saggy unappealing meal.

Why boil banana if it can be eaten as ripe, uncooked? For nutritional reasons. Both fruit and skin contains nutrients. Water with heat extracts them both. Then we eat the fruit and throw away the peel and water. Ridiculous. We spent time, effort and energy extracting nutrients only to throw them away.

To extend shelf life somehow. Banana is a climacteric fruit. It will continue to ripen after harvest. The closer it gets to full ripe the closer the spoilage is. Cooking it at a right timing may extend keeping life to one day at room temperature and several days in a chiller.

Boiling raw saba banana is not a good idea. What you gonna ate is though and awful snack. Not to mention peeling them off is hard. Banana will ripen one way or the other. It is better wait than be sorry.

Fit few for many. The first paragraph explained it already.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Mickey Mouse / Nipple Plant

What do you call that plant? I asked. Beside the patio are several plants which resembles an overgrown eggplant stems. Twice taller than me I think. I can’t remember how the leaves looked like. Maybe I was not that interested. What caught my attention were the yellow fruits. They are odd looking. If it is the first time you see such. You’ll surely say what I said. Something similar if not exact.

mickey mouse plant

They call it Mickey Mouse plant. Yeah. If you look closely. The bigger part portrays the character’s head and the two protrusions are ears. Please just paint it inside your head. Picking fruits and flowers is prohibited in this place. I never had enough courage to disobey.

Let your mind be twisted for a moment and rethink. The two little protrusions are somewhat close to human nipple and the rest is like cows udder. That is why the fruit is commonly called nipple fruit and cows udder. Others call it fox head and apple of Sodom. Not sure how the two latter names were coined. Fox head is not like this from what I remember. Apple shape is too far either.

The plant has the scientific name of Solanum mammosum. I saw a picture from wiki. The leaves and flowers are similar to eggplant too. However, don’t be mistaken! It is poisonous to some extent. People grow it as ornamental plant and for its external medicinal applications.

Though it is good looking and attracts attention, I cannot recommend it as garden plant. Toddlers and children might mistaken it as edible fruit. It is color yellow, like tiesa fruit.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Atemoya

Thanks to tatay Flaviano for sharing his atemoya fruit to us.

atemoya

It was eye catching. It was the first time I’ve seen. It closely resemble atis and anonas. However, it was not either of the two. Rough calculation, it was about five times bigger. The one we brought home is over a kilogram.

It has hard thick skin with several deep cracks. I am not sure if it was ripe already. There was a faint smell similar to guyabano. The rind was darkening and a little softer than yesterday. I guessed I need to wait several days more.

The day after, I noticed parts of the fruit starting to rot. I immediately opened it and see. Portions near to rotting area are soft and ripe, some parts are overripe. However about 2/3 is still raw.

atemoya cut to halves

The fruit taste and aroma is a faint resemblance to guyabano. In case, I will still pick soursop over this.

The farm owner said, he never know how to ripen this fruit. His buyers know the trick but never sharing. I did a bit research and all I found is one simple sentence. It ripens on the shelf. No other. If you know, sharing will be appreciated.

The reason for uneven ripening? Perhaps it was not mature enough for harvesting. Several rind cracks produces ripening hormone that eventually forced it. Cracks on the other hand is caused by insufficient water supply during fruit growth and maturity. Someone told me about this. Enough watering is necessary to prevent cracking of jackfruit. I assume the same is true for atemoya fruit.

I saved all the seeds for future planting.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.