we discovered the joy of barbequed bananas a number of years ago: I don’t remember what induced me to try it, but we had a hot grill from some kind of post-flesh-conflagration, a bunch of ripe-ish bananas and I love deep fried bananas so I thought “eh, what the heck”.

delicious.  if you’ve never tried, do. stick whole (unpeeled) on still hot (not screaming) but cooling grill.  works fine for oven baking at 350F for about 20 minutes (or until oozing & soft –  might want to stick them in a pan, I use cast iron). must use ripe bananas; kind of disappointing otherwise.

so this week’s findin’ fridays post is related, sort of.


Photo of four varieties of bananas.

Photo of four varieties of bananas. (Photo credit: Wikipedia)

another “what’s that?” from K at the grocery store, and at $0.88 per pound, I figured, “eh, what the heck” and repeated experiment above with plantains (again, post-flesh-conflagration success, this time on the Cobb).

additional notes: also successful oven baked whole at 350F for around 20 minutes, but divine with maple syrup mashed into the scooped-out flesh.  ice cream would be great, too (alas, none here, egg allergy).

apparently acceptable to paleo diets.  whatever.  they’re nummy.  and a cheap treat/dessert.  also great baked & blended with steamed taro root for pudding.

turns out there are a lot of savoury options, too.  check out the links for some other plantain ideas (hmmm…)


Galeux d’Eysines

warty heirloom pumpkin aka Galeux d’Eysines

this week’s Hallowe’en themed findin’ fridays entry is sort of a gardener’s find: “oooh, what a neat (fill in the blank) let’s buy the seeds and try it!!”

after two seasons of struggling to grow this darned thing, we finally got a crop. small, but there. yeah, we were not really babysitting our pumpkin patch that well this year, sigh.

verdict? eh. maybe we’ll try again next year, but the flavour, supposedly the best, sweetest pumpkin of all, doesn’t compare even to the Marina di Chioggia or Uchiki Kuri that we’d grown (successfully) before.

maybe it’ll get another chance. maybe not.


Fruta LONGAN (Dimocarpus longan Lour)

Fruta LONGAN (Dimocarpus longan Lour) (Photo credit: Wikipedia)

K saw a yellow mesh bag of round yellow fruit and wanted that, but was a bit lacking in description to Nan: “I want the yellow thing!”  yeah.  once we calmed everyone down and clued in, longan is what we brought home.

today’s findin’ fridays contribution is one that again isn’t K’s favourite: “too rich”.  fair enough.  I find it floral & perfumy, but I still enjoy a treat of it once in a while (read: few years).  had my fix, good to go for a while now.

fyi – don’t eat the shell or seed.  dunno if it’ll hurt you, but just enjoy the flesh, that’s the nummy part.


English: Ripe Carambolas, or starfruit, the fr...

English: Ripe Carambolas, or starfruit, the fruit of Averrhoa carambola tree: vertical, side and cross section profiles. The fruit in cross-section is a five-pointed star, hence its name. (Photo credit: Wikipedia)

here’s findin’ fridays again. starfruit or carambola is not favoured by K, but I like it – although this most recent one she ate more of, and said “tastes like pea juice!” there you go… if you ever needed incentive, could you get more than that?

another one with oxalates, and has drug interactions, like grapefruit, wrecking havoc with uptake of certain pharmaceuticals.

Passiflora fruits

sweet grenadilla fruit – source Wikipedia

purple passion fruit – source Wikipedia

another findin’ friday and here we are with two passiflora fruits: grenadilla and passion fruit.  we tried both at the same time, but the definite favourite is the grenadilla (holy crow it’s expensive at almost $2.50 per fruit!).  for each, you scoop out the pulp: seedy, with goo surrounding the seeds, both with the tangy sweet flavour characteristic of passion fruit. K & I each prefer the flavour of the sweeter grenadilla to the typical passion fruit.  and the seeds are bigger and tastier in the grenadilla (maybe not a positive for all). plus, they’re fun to eat (slurp, slurp, crunch).


English: Red and green "tunas" (pric...

English: Red and green “tunas” (prickly pear fruit) for sale at a tianguis market in Metepec, Mexico State (Photo credit: Wikipedia)

welcome to another findin’ friday.  and this week we discover another cactus fruit.  K isn’t so enamoured with this one; I love it, seeds & all: kind of like strawberry & melon and…?  I find sub-tropical and tropical fruit flavour profiles are often so complex.  I cut it up (carefully!  I’ve been nailed by the infinitesimal glochids) and just add it to my fruit salad.  I’m tempted to try a secondary water kefir ferment with the juice, but I just eat whatever I can get so fast that I’ve not even tried juicing them!

Taro (Dasheen)

welcome to findin’ fridays, where I post something new to us (thus far, new fruit & veg).

English: Colocasia esculenta (dasheen). Locati...

English: Colocasia esculenta (dasheen). Location: Maui, Foodland Pukalani (Photo credit: Wikipedia)

today’s new food is dasheen or taro.  taro is a staple the world ’round, used in many cultures, and many ways; however, the most important thing to note is it’s not to be eaten raw.  the oxalate content can be very toxic; there are various cultivars available, some less concentrated in oxalate than others, but proper cooking is still important.

my original plan was to make taro chips.  sadly, I don’t think we’d purchased the correct variant for that, so instead I steamed them to peel, then continued steaming to cook.  added a couple of very ripe bananas, some freshly brewed kefir, and blended it altogether for a tropical pudding.