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I am sometimes flummoxed by what is a fruit, a nut or a seed or indeed a tree …Take the Papaya tree which grows in abundance here and also I will add grows very quickly …It has fruit with the same name as the tree but it is a PLANT …It has no branches and a soft stem with all the very large leaves at the top and can grow up to 10 metres high. It is, in fact, a herbaceous plant as the stem bears little wood and stays green and soft until it dies. But ask anyone here and they will call it a Papaya tree….
Which brings me back to the Coconut nut well it has a hard outer shell-like a nut. Don’t you think my tree looks magnificent?
Botanically it is known as a one-seeded drupe otherwise known as a dry drupe.
Where does that leave us? With a fruit, a nut and a seed?
The name itself infers it is a nut….afterall a nut can be defined as a one-seeded fruit. But true nuts do not open on maturity and release their seeds the nut has to decay and then it releases its seeds and is dispersed by an animal either in its faeces or just by being dropped on the ground.
The coconut we buy in the shops or market has no resemblance to the coconut on my tree and until I moved here I thought there was only one type of coconut…
There are so many here coconuts for drinking, eating the soft flesh, hard like the ones I knew…I am certainly furthering my education in leaps and bounds although I have always been inquisitive…Yeh Yeh…Ok..plain nosey…I like to know things…
It has 3 layers the first is typically green …This layer is called exocarp then you get the fibrous husk( mesocarp) this surrounds the woody layer ( endocarp) which surrounds the seed…. which is what you get in the supermarkets.
But did you know???
The coconut palm is not a tree as it has no bark, no branches, or secondary growth. It is a woody perennial known as monocotyledons as the trunk is the stem.
The coconut is known as the Tree of Life as every bit of the tree is used for drinks, fibre, food, fuel, musical instruments, cooking utensils and so much more.
it is also claimed although not formally recorded that during World War 11 and the Vietnam war when intravenous (IV) solution was in short supply, doctors used coconut water as a substitute for IV solutions.
If the shell of the coconut has not been cracked, the coconut water inside is usually sterile – that is, free of bacteria and the like. So technically it could be injected safely into people, to replace fluid loss? It might, however, be said it might just be better just to drink it to replace blood plasma.
So do we now know what the coconut is? A fruit, nut or seed?
Mangoes, peaches and almonds are in the same drupe family as the coconut. Although the coconut is a dry drupe and peaches and mango are fleshy drupes. Well, I clearly am not a botanical expert but in my world but I have always thought of those as fruits so the coconut to me is a cross between a fruit and a nut which we eat the flesh off and drink the lovely juice of a huge seed.
There you have it!
Just in case you missed it…Here is my post on how to make your own coconut oil... Which would make a lovely present.
Thank you for reading this I hope you enjoyed if you did please feel free to share…Sharing is caring…
What an unusual recipe( for me) anyway..Loving the sound of it…I have never used water chestnut flour but if I can get it will make this it sounds very nice 🙂
Water chestnut and coconut cake.
A cake made with shredded coconut, water chestnut flour or singhara atta , dried milk or khoya/mawa, malai or milk topping and clarified butter or ghee. I have made this cake during Navratri fasting days.
We usually used to make laddu and different types of sweets these days. Next time make this cake during your fasting days for a change. I am sure you will love the taste.
This week our #Foodiemonday #bloghop theme is #Navrari special. My contribution is this super soft and yummy water chestnut flour or singhara atta and coconut cake .
Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health.
It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too.
According to Ayurveda it contains…
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I love to eat fish and we were shopping and having a mooch around the fish stalls when this beautiful fish with a broad yellow stripe down the middle caught my eye. I hadn’t seen this fish here before and assumed that it was now in season.
The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.
In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.
As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.
This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.
For two servings.
2 x 150 g pieces yellow tail fish.
Freshly ground black pepper
Sea salt to season…..I use pink Himalayan or mineral salt which is farmed close to my home.
1 egg white whisked until it is foamy.
3 tbsp sesame seeds.
Oil for frying…I use coconut oil.
For chilli, lime and soy sauce.
60 ml Soy sauce
2 tbsp honey……I use honey from the comb
1 clove garlic, crushed
1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
Juice of 1 lime
A drizzle of sesame seed oil
Fresh coriander leaves to serve
Preheat the oven to 180 °C.
Season the yellow tail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…BUT next time I will leave as a piece it will be easier for the Sesame seeding. I didn’t think it through when I cut the fish into steaks..yep I boobed. My sesame seeds didn’t all stay put.
Dip the seasoned fish into the egg white and coat both sides with sesame seeds.
Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.
Cook in the oven for about 10 minutes or until the fish is just cooked through.
Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.
Put the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.
Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.
Remove the garlic clove and set to one side…
Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.
Served with jasmine rice, steamed pak choi and fresh lime wedges.
If you liked this recipe then please share or reblog 🙂
We came back from the village with some goodies freshly picked you won’t get any fresher than that will you…Some beautiful squash so I made my basic soup and then when I reheat I just add my customary chillies…Of course, I do….ha ha….The recipe Hunter kindly added to her WP for me so I thought I woud share it with you as well. I hope you enjoy 🙂
A lovely post and very interesting on the merits of silk bedding…
I enjoyed another lumberjack’s breakfast. Afterward, we were treated to yet another factory tour. This one was about silk and the most enjoyable so far. Though impressed, I had no plans to shop or spend as I didn’t need anything. I changed my mind when I examined the magnificent comforters, pillows, and other bedding. I’m sorry now I purchased only one silk pillow and a light density silk comforter. I’m puzzled I carried less money than usual when I needed it. My friend, Sue, was flush and I borrowed the difference I needed. I also picked my wallet clean down to the lint hidden there. (Yuan and Canadian money, totaling about $150 CAD). Who knew? The price was more than reasonable. Checking prices on the internet since then, I believe I did well. I’d been planning to buy new pillows in the spring anyway never…
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It is no secret that I love Indian cuisine as much as I love Thai food. I always grind my own spices and love reading authentic recipes like this…Thank you, Vidya for sharing 🙂
I bet every South Indian household has this stored in their pantry especially since this is a breakfast special chutney. There are days when you are busy in the mornings & do not have much time to grind coconut chutneys, these dry chutneys come to your rescue.
Each household has their own recipe, so does mine. This is what my Mom has been making since I was little & it was taught to her by my grandmother (another fabulous cook).
Molagapodi means – Molaga = Chillies & podi means powder.
So ideally this podi should be spicy to ensure your South Indian breakfast staples like idlis or dosas doesn’t taste bland.
A spoonful of this podi & a generous drizzle of nella ennai or sesame oil is just pure bliss. This podi is very useful during travelling. Some idlis smeared with this podi & oil & neatly packed in a…
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