Jackfruit (top left): Some say it is something of an acquired taste, but it is very popular in many parts of the world. The sweet yellow sheaths around the seeds are about 3–5 mm thick and have a taste similar to that of pineapple, but milder and less juicy.
Small Taro Root (top right): Taro root is a starchy tuber vegetable. Much like the potato, this small taro root may be prepared in a variety of ways including boiling, frying and baking. In Hawaii, it's used to make the famous Poi.
Large Taro Root (bottom left): A bigger-sized version of Taro root. Also must be eaten cooked with the skin removed.
Chinese Chives (bottom right): Also known as Yellow Garlic Chives or Yellow Chives. These are regular Chinese Chives that have been shielded from the light while growing so that they are soft, mild, and tender. They are a springtime delicacy. You can use them just like regular Chinese Chives.
Small Taro Root (top right): Taro root is a starchy tuber vegetable. Much like the potato, this small taro root may be prepared in a variety of ways including boiling, frying and baking. In Hawaii, it's used to make the famous Poi.
Large Taro Root (bottom left): A bigger-sized version of Taro root. Also must be eaten cooked with the skin removed.
Chinese Chives (bottom right): Also known as Yellow Garlic Chives or Yellow Chives. These are regular Chinese Chives that have been shielded from the light while growing so that they are soft, mild, and tender. They are a springtime delicacy. You can use them just like regular Chinese Chives.
No comments:
Post a Comment