The Apple that will Never Go Brown

apple half

I forgot the movie name already but the scene is still very clear to me. A man asked his maid for sliced apples. His request arrived but he irked and refused it. Seeing the slices discoloration, he told the maid that it took her so long to accomplished such an easy task.

What else can the maid do. Apples are real quick when it comes to changing its color from very pale yellow to unappealing brown. I said so cause it is not its natural color. Like how we move our eyebrow when we see a blue chocolate or a violet mango. We won’t accept it readily unless introduced by a big and well known company. Continue reading “The Apple that will Never Go Brown”

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. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

The Boiled Saba Banana

boiled saba banana with a bite

I have been wondering why I can eat two ripe saba banana without feeling anything. On the other hand one boiled and I feel so full. It has something to do with the water and starch content I think. With heat and water, starch in bananas coagulates resulting in increased weight and firmer texture. That’s probably the reason why boiled banana is heavier in tummy.

boiled saba banana with a bite

I think I experimented with it before. Oh! here it is. Boiled Saba Banan Can Make You Fuller.

Note: there are two banana types. The boiling and eating banana. The latter significantly lacks starch. The result after boiling is a saggy unappealing meal.

Why boil banana if it can be eaten as ripe, uncooked? For nutritional reasons. Both fruit and skin contains nutrients. Water with heat extracts them both. Then we eat the fruit and throw away the peel and water. Ridiculous. We spent time, effort and energy extracting nutrients only to throw them away.

To extend shelf life somehow. Banana is a climacteric fruit. It will continue to ripen after harvest. The closer it gets to full ripe the closer the spoilage is. Cooking it at a right timing may extend keeping life to one day at room temperature and several days in a chiller.

Boiling raw saba banana is not a good idea. What you gonna ate is though and awful snack. Not to mention peeling them off is hard. Banana will ripen one way or the other. It is better wait than be sorry.

Fit few for many. The first paragraph explained it already.

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. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

Mickey Mouse / Nipple Plant

mickey mouse plant

What do you call that plant? I asked. Beside the patio are several plants which resembles an overgrown eggplant stems. Twice taller than me I think. I can’t remember how the leaves looked like. Maybe I was not that interested. What caught my attention were the yellow fruits. They are odd looking. If it is the first time you see such. You’ll surely say what I said. Something similar if not exact.

mickey mouse plant

They call it Mickey Mouse plant. Yeah. If you look closely. The bigger part portrays the character’s head and the two protrusions are ears. Please just paint it inside your head. Picking fruits and flowers is prohibited in this place. I never had enough courage to disobey.

Let your mind be twisted for a moment and rethink. The two little protrusions are somewhat close to human nipple and the rest is like cows udder. That is why the fruit is commonly called nipple fruit and cows udder. Others call it fox head and apple of Sodom. Not sure how the two latter names were coined. Fox head is not like this from what I remember. Apple shape is too far either.

The plant has the scientific name of Solanum mammosum. I saw a picture from wiki. The leaves and flowers are similar to eggplant too. However, don’t be mistaken! It is poisonous to some extent. People grow it as ornamental plant and for its external medicinal applications.

Though it is good looking and attracts attention, I cannot recommend it as garden plant. Toddlers and children might mistaken it as edible fruit. It is color yellow, like tiesa fruit.

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. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

Atemoya

atemoya

Thanks to tatay Flaviano for sharing his atemoya fruit to us.

atemoya

It was eye catching. It was the first time I’ve seen. It closely resemble atis and anonas. However, it was not either of the two. Rough calculation, it was about five times bigger. The one we brought home is over a kilogram.

It has hard thick skin with several deep cracks. I am not sure if it was ripe already. There was a faint smell similar to guyabano. The rind was darkening and a little softer than yesterday. I guessed I need to wait several days more.

The day after, I noticed parts of the fruit starting to rot. I immediately opened it and see. Portions near to rotting area are soft and ripe, some parts are overripe. However about 2/3 is still raw.

atemoya cut to halves

The fruit taste and aroma is a faint resemblance to guyabano. In case, I will still pick soursop over this.

The farm owner said, he never know how to ripen this fruit. His buyers know the trick but never sharing. I did a bit research and all I found is one simple sentence. It ripens on the shelf. No other. If you know, sharing will be appreciated.

The reason for uneven ripening? Perhaps it was not mature enough for harvesting. Several rind cracks produces ripening hormone that eventually forced it. Cracks on the other hand is caused by insufficient water supply during fruit growth and maturity. Someone told me about this. Enough watering is necessary to prevent cracking of jackfruit. I assume the same is true for atemoya fruit.

I saved all the seeds for future planting.

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. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

The Dried Guyabano Strips

yellowish dried guyabano

It crossed my mind making dried guyabano. Like mango, jackfruit and papaya, it also has a rare ripe stage. FYI for those who never know, dried fruit is best made with rare ripe materials. It should have enough fibers to hold its shape when cooked and dried. Fully ripes will tend to become puree when cooked. Perhaps the resulting product, if added with right ingredient, is fruit leather.

Guyabano has rare ripe stage. However, this is very short. Base on my experience, guyabano fruit which is beginning to soften in the morning will be fully ripe by evening. Then overripe to almost inedible by morning. So the time to process it is very short. It should be started as soon as slight softening is detected. A large batch fruits never ripens at the same time. The likelihood of processing few at a time is very high. It is not cost effective. Induce ripening of soursop is not popular. I am not even sure if there is anyone doing it.

Soursop is a very delectable fruit. That is when fully ripe. It barely taste like when rare ripe. The second reason why I never pursue the experiment. My guess, the end will taste sweet with bare soursop taste. It can be remedied with addition of artificial flavor though. Like banana chips with artificial banana flavor.

Note: Banana chips is made with raw bananas which lack flavor. Artificial flavor is often added by manufacturers to compensate.

After few years, I saw dried guyabano with my own eyes. Then tasted it. I cannot comprehend why it is pale yellow. Soursop flesh is normally dirty white. I am guessing it was affected by cooking, by sugar or other preservative. It barely taste like guyabano, typical of a rare ripe raw material.

yellowish dried guyabano

I opted hiding the brand to prevent harm.

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. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

Camote With Grown Shoots

comote with sprouts

I bought this piece of camote for my simple experiments but have left it alone on top of fridge for several weeks. I got several out of town duties to attend to. I am very sorry little one.

Few days ago, I noticed several shoots sprouted and began growing. Based from what I have seen on youtube, its relative, the potato need to be half-soaked in water to achieved such feat. Growing far above ground in a low humidity room.

comote with sprouts

Okay I got it. It is self supporting at the moment. Sweet potato is a fleshy root. Has high water and nutrient reserved to support its own growth until depleted. It will continue if placed in a suitable environment. A nutrient rich soil with right amount of moisture.

Don’t get the wrong idea here. Although new plants can be grown using sweet camote, it is not recommended. It is very costly. It can be cheaply and easily propagated using stem cuttings.

Mom was going to boil some newly bought sweet potato and I ask her to include the one with grown shoot. She replied “No, It doesn’t taste good”.

Ohh! How could I forgot? The same idea is applied to purple yam (ube). Harvesting the root crop when shoots are emerging is forbidden. It is for the sole reason of tuber becoming though and not saleable. Nothing else I remember.

Well, I found the real reason when I dug deeper into cacao processing. During cocoa bean sorting process, all beans with little sprout are discarded. They explained. When the radicle starts growing, it eats up the cotyledon nutrient reserves. It reduces flavor precursors which are necessary during roasting and subsequent processes.

The same is happening for purple yam and sweet potato. When new plants start growing, they eat up nutrients altering original desired flavor. The toughness effect I mentioned above is result of cell moisture loss.

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. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.