Search Results for South America
It is cut into small pieces for seasoning, especially for salsas.
The soursop is very similar to the cherimoya which is related to it, but it is even more sensitive to pressure and therefore rarely found on the market.
Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.
This berry of Harrisia pomanensis is not only visually reminiscent of pitayas, but also in taste and consistency.
The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.
The black-brown seeds can be used as pseudocereals similar to quinoa, for example boiled as a porridge and grounded to a flour as addition to baking flour.
The black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.
The fruits are small, not particularly juicy and decompose easily, which is why they have not become established as a fruit plant.
If the rough leaves are rubbed, an intense, fresh lemon aroma spreads immediately.
The fruits of the scarlet fuchsia are edible, taste sweet and a little pungent.
This huge citrons have little pulp and a thick peel (the white albedo), which is usually candied and added as “succade” to pastry.
Like most wild forms, also those of rye are not particularly productive and are rarely or no longer cultivated today in contrast to the cultivated forms.
The almost black seeds as well as the blood-red leaves are edible and dye red.
The Shaggy mane is one of the few mushrooms for which no trip into the forest is necessary to collect them, because they are in our midst – even in big cities.
The Eastern black walnut is used in the USA as in Europe the common walnut.
In their original habitat, the immature fruits are eaten pickled or steamed.
The leaves can be eaten raw or cooked as leaf vegetables such as spinach. The black-brown seeds can be used as pseudocerals.
Indigo rose tomato belongs to the rather small-fruited varieties and can be eaten directly from the shrub.
The large, delicate leaves of the Mexican pepper tree have a complex aroma that is reminiscent of the berries of black pepper.
The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.
The leaves of the black locust contain toxins, which is why they should only be eaten properly cooked!
The rather large fruits are steamed, roasted, stewed and baked, they can be filled.
In Tibet, the roots are supposed to be eaten comparatively frequently as a nourishing root vegetable. They can be processed fresh or dried for later use. The leaves can be chopped (because they are very fibrous) and added as wild herbs in salads or steamed in oil.
Pineapple tomatoes are one of the largest and heaviest tomato varieties. Individual fruits can weigh over 1 kg.
The unripe legume of the Leadtree are particularly appreciated in Southeast Asian cuisine, although the plant originally comes from Central America.
The dried grains can be popped or ground into flour, but flour and popcorn are then no longer so colourful.
Chives are finely chopped or cut with scissors, and are used in herb butter, sauces and various other herbal preparations.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.
The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.
For lemonade, jam, sorbet, in dressings and as a spicy, souring ingredient in spicy as sweet dishes.
The abundant juice of unripe fruit is used for the production of lemonades or fruit juices.
Under the light green skin of these large, still immature fruits is a white, firm fruit flesh, whose sticky latex quickly turns yellow.
The pitaya is best eaten fresh and raw. I like to spoon out the white, sweet fruit pulp from the halved fruit.
The tubers of this Yam grow far above the ground in the leaf axils of the liana. Nevertheless, these can be quite large and heavy.
I have only tried the approximately walnut-sized kernels, of which there are usually 3 to 4 in a fruit. They contain a lot of water and have a subtle, coconut-like, sweet taste.
The huge citrons have little fruit pulp and a thick peel (the white albedo), which is usually candied and added to bakery for seasoning.
The leaves of the curry tree have a „heavy“ aroma, which gives vegetable dishes more substance.
Mainly, the bizarre fruits of the bitter melon are used, but the leaves are also edible…
Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.
The red tissue, which encloses the poisonous seeds, tastes very sweet.
Brown gram: Vigna mungo (seeds) Used since ancient times The small, dark Brown Grams have been cultivated in India for 3000 to 4000 years. They are cooked in a whole, halved (separate cotyledons) or sprouted. Dried and processed into flour,
As soon as the small fruits of pheasant berry are ripe and therefore dark brown and soft, they taste intensely like slightly burnt (bitter) caramel.
In addition to the small, dark black grams, the immature, green pods are also edible as fruit vegetables.
This red-fleshy variety with the reddish peel is very delicious!
Krachai is closely related to ginger and shares many of its properties as a spice, so that it can be used wherever ginger is needed.
Although the seeds of the hairy love grass produced in panicles are only about 0,5-0.8 mm in size, they are used as cereals.
If the sponge gourd, which is also called vietnamese luffa, is still immature, its net-like tissue is not yet lignified and therefore soft and edible.
To open this fruit, I needed 2 large knives. A saw would have been better, but I didn’t have it at hand. When I spooned out the fruit, my spoon also broke.
The strawberries-like red fruits are edible, but taste dull and watery.
Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.
The plant with the beautiful name „fish mint“ has a quite unique, strong taste, which certainly not everyone likes.
The cultivar ‚Santa Barbara‘ is orange in colour and has a perfume-like aroma and a slightly soapy taste.
Cinnamon is used as „sticks“ or „canels“ (peeled and dried bark, but actually the bast) to flavour a wide variety of dishes and is usually cooked with them.