Apple Seed, Peel and Cancer …

I hate seeing someone peeling apple before eating. Their reason is simple. The peel never tastes good. However, I saw Americans on tv eating apples with peels intact. I supposed the peel is perfectly edible and should be eaten. Not thrown away.

It is true, the peel does not taste good. However, I developed the habit of eating it intact, as influenced by the biggest media (at that time).

During college days, I learned that fruit nutrients are more concentrated towards the peel. Why get off the peel when you can get more out of it. When the peel itself is edible, consume it. If necessary, peel as thinly as possible to avoid nutrient waste. The case of mango and papaya.

Apple cyanide… According to various literature, apple seeds should not be eaten. I contains poisonous cyanide. However, every seeds has protective coatings. Accidentally ingesting some seeds won’t do any harm. Stomach acid strength is not enough to digest it. Even if chewed intentionally, the low amount less likely do harm. Eating cassava has more chances of doing harm.

Apple seed against cancer… Not just apples. Various popular fruit seeds are claimed to have cancer curing effects. The same set of chemical responsible for cyanide formation is set to fight cancer. Of course, all of this are nothing but hearsay until proven and offered as medicine by big pharmaceutical companies.

pear seed

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.

Jackfruit Seeds in Microwave Oven

Jackfruit seed is edible but often discarded after the removal of sweet succulent flesh, the lamukot in Tagalog term.

jackfruit seedsIf someone in the group loves cooking, he is going to collect the seeds, boil it and serve for merienda. It taste good. However, the hard to removed slippery covering is a major limiting factor. Anyone should experience the trouble of removing the peels.

To add more value, I experimented making a fried jackfruit seeds. I removed the peels manually. Cut to reasonable sizes then fried in hot oil. The resulting product was an excellent snack with a combined characteristics of potato and cassava.

I tried another, the microwave oven cooked jackfruit seeds. Removed the seed coverings. Placed it in microwave oven for three minutes at highest setting. Then another two minutes at the same wave.

peeled jackfruit seedThe seeds I got were stored for several nights. Most of the seeds have dry testa as a result. It made the removal easier. A machine specifically design for peeling jackfruit seed would make my work easier. It might revolutionize jackfruit seed processing.

The surface became tough, the inner was dry but softer. After second heating, it became tougher and less enjoyable to eat. This was nothing as compared to boiled and fried seeds.

microwaved jackfruit seeds

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 Fried Jackfruit Seed

It crossed my mind suddenly. If jackfruit seed can be eaten boiled, then maybe, it could also be eaten broiled and fried.

I only tried the fried version due to limited seed availability.

Here are the steps…

1) Gather jackfruit seeds.

growth jackfruit seeds2) Wear rubber gloves. Hold the seed. Prick and pry off the slimy transparent covering. Then scrape off the thin brown layer under running water.

peeled jackfruit seedRubber gloves are necessary to hold the very slippery seed and avoid accidental skin cut. Seed skin is easy to remove when the embryo began to grow. Most seeds are capable of growing while still inside the fruit.

3) Jackfruit seed is a dicot. Separate the smaller and bigger part. Cut the larger to smaller pieces to facilitate faster cooking time. Leave the smaller part as is.

cut jackfruit seed4) Fry in oil over low flame for ten minutes or until slightly golden brown.

jackfruit fries5) Optional. Sprinkle flavor of choice.

Trust me! It is an excellent snack. Looks like a shorter version of potato fries. The outside and inner texture is similar to cassava fries.

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.

Rambutan Seeds | Toxic when raw, edible when roasted or boiled

Warning to the public! The following may stop you from eating the very delectable rambutan fruit forever! The yummy and juicy flesh is perfectly safe but the outside peels and inner seeds are of different story. It contain poisonous substance.

Seed testa have nephelium saponin and tannin. The compounds tannins and saponin have dual sided reputation, usefulness in medicine and other industries and the dangers of being toxic. Tannin is one of the healthy components of wine. It is known to have antiviral, antibacterial, antiparasitic, anti-inflammatory and antiulcer effect. Plant saponin is commonly used as fish poison and have some medicinal benefits as well.

No recorded deaths due to eating of rambutan seeds and peels.

Bitter and toxic when raw but edible and safe when roasted. I tried biting a seed before knowing the fact that it is poisonous. I only sensed very slight bitterness. I chewed raw peanut too and never detected any noticeable difference. I have never tried roasting it yet.

Another way to cook the seeds is by removing the seed coat or testa, boiling in water until soft, then boiling in syrup to make sweet.

Contains tallow similar cocoa butter. About more than 37% of seed is tallow. Tallow is gathered by cold pressing method. Useful for making soap and candles. Maybe a rambutan seed chocolate is possible. Not sure! I hope I can gather enough seeds to do a little crazy experiment.

Seeds are known to lower blood sugar level, expel intestinal worms and tone muscles.

The fruit skin is also known to have toxic saponin. Need to dig further details about…

Rambutan seed composition by  Augustin, M.A. Chua, B.C. 1988
37.1-38.9% crude fat – pet ether extract
2.8-6.6 crude fiber
2.6-2.9 dry ash on dry weight basis

Seeds are not poisonous according to this recent research..
http://urpjournals.com/tocjnls/21_14v4i2_1.pdf
Toxicity studies on rambutan (Nephelium lappaceum) seed fat and oil extracts using acute oral, dermal and irritation assays

Jirawat Eiamwat, Sareeya Reungpatthanaphong, Saranya Laovitthayanggoon, Tuanta Sematong, Paramee Pengprecha, Benjaporn Tiensong, Patthanant Natpinit

Rambutan Tree With Fruits That Never Turns Red, The Tuklapin Variety

Brother asked me where can he buy good variety rambutan seedlings. I replied, go to Cavite State University. The school was propagating rambutan seedlings, the tuklapin variety.

There are two rambutan varieties depending on how the flesh is attached to seed. The tuklapin variety – the pulp can be taken off easily from seed. The supsupin variety – the pulp is attached firmly to seeds. One should suck it hard to enjoy. If it gets too hard, then, that is not enjoyment.  The tuklapin variety is preferred by many.

Brother bought seedlings, my two uncles and mother bought too. Of course, they bought what I suggested.

After few years all the trees started bearing fruits. Mother’s tree was planted in front of her house. It also bear fruits but all of them have never turned red. The fruit was so good that a yellowish fruit was good enough for the tummy.  If someone found a yellow colored fruit, other would get it if he don’t.

I think I already told this story somewhere in this site. I just can’t remember where!

rare ripe rambutan

As of May 1, 2012.  I got a ripe rambutan from auntie’s tree. It was  supsupin. Auntie reminded me that it was really a tuklapin. She never knew why it turned out as supsupin.

Rambutan Bytes: Tuklapin, Supsupin and the Half-Half

The battle between two Rambutan varieties has long ended. Between tuklapin and supsupin. The winner was tuklapin.

several rambutan fruits

The two terms are not real variety name. They are Tagalog terms popularized by Rambutan lovers.

What is tuklapin? Rambutan is called tuklapin if the flesh is not sticking to seeds. It is more enjoyable to eat because the flesh is easier to get. Some seed testa are taken together with the flesh. The thin woody seed covering. Flat tasting and irritating in throat when swallowed. Often ruining the flavor. Pay attention to pulp instead of irritating seed coat.

What is supsupin? The Pilosopo Tasyo of defining term, it is the opposite of the above. The pulp sticks firmly on seed making it hard to remove. Anyone must suck it for a while, then discard the seeds with lots of leftover. Sucking is equivalent to Tagalog term supsupin.

The irritating part is not able to remove all the pulp from seed. Why buy supsupin if tuklapin is available? The latter should be priced relatively cheaper to attract buyers.

Lately, we were encountering rambutan fruits which are half tuklapin and half supsupin. Half of the pulp got stuck on seeds. A bit frustrating. The said fruits were coming from known tuklapin trees. Maybe those threes are half-breed, affected by cross pollination or result of other factors such as soil fertility. half tuklapin supsupin

 

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 Sampalok/Tamarind Seeds Coffee

The first experiment with tamarind seeds. Boiled it long enough but did not make it softer. Dumped.

The second experiment. As suggested by Simon, I roasted some sampalok seeds for 15 minutes. Removed the skin and munched in with all my might. I enjoyed the crunchy hard property.

The third experiment. How about tamarind coffee?

I saved about 26 sampalok seeds. I got them from haleya sampalok. It’s similar to ube haleya but he main ingredients are sampalok pulp and glutenous rice. It looks like a more fluid version of kalamay buna.

sampalok seeds in coconut cup

haleya sampalok

I roasted the seeds over low flame until crunchy enough to pierce with pliers. I milled it, coarse grind, and roasted again for few minutes. I did it to get a more or less even roast. I never removed seed coats for convenience.

Added one cup water boiled for five minutes. Filtered off roasted sampalok and transfered to a mug.

milled and roasted sampalok tamarind seeds

boiling tamarind coffee

If the process was done by someone else, I would immediately conclude that it was a rice coffee. The two have similar odor characteristic. I cannot clearly described but definitely not the smell of burning coal.

Pouring to mug produced bubbles that lasted for more than 30 seconds. Significantly longer than regular brewed/instant coffee and tea.

I thought it was black but bringing it in bright light showed the true color. It is dark red when in cup but red orange when small amount is held in spoon. The shade might be due to dark red seed coat.

brewed tamarind coffee

It taste bitter and astringent (mapakla). Felt like a thin film of latex was painted throughout my mouth and around the tongue. The same sensation I felt when I first drink a Lipton tea. It tasted well with sugar.

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.