Mango-Cucumber Dessert

Ingredients:

1/2 kilo mango ripe, cubes
2 pcs cucumber, cubes
1 can condensed milk
1 small can evap milk
1 tetra pack all purpose cream
1 sachet Mr. Gulaman (strawberry flavor)
6 cups water
sugar to taste

Procedures:

How to Prepare Gelatin Gulaman:

In a casserole, add six cups of water. Pour one sachet of Mr. Gulaman. Mix thoroughly. Boil for five minutes. Add sugar to taste and continue stirring. Pour into tray. Let it cool. Then, slice to cubes. Set aside.

Peel cucumber and remove seeds. Slice into cubes. In a mixing bowl, add ripe mango cucumber and gelatin. Pour condensed milk and all purpose cream. Mix thoroughly. Now, Cover the mixing bowl and refrigerate for at least an hour. Serve cold. Enjoy eating dessert!

mango cucumber dessert

Update: Fermented 3C – Cucumber, Carrots and Celery

Just like the fermented mangosteen extract, I terminated the fermented 3C (cucumber, carrots and celery) one day before due. I was hoping the 24 hours shorter difference do not have a significant effect in flavor and nutritive value.

harvested fermented 3cNo extra water was added to setup. The resulting liquid is a mixture of sugar plus natural water content from cucumber, carrots and celery. Sugar crystals extracted some juice from the commodities. The juice in return return dissolved the sugar crystals. The native microflora fermented the sugar to alcohol, to lactic acid. Or whatever reaction that might be suitable. I am not sure what it really is. The cloudy liquid appearance is also puzzling me.

It is sweet sour with strong spicy astringent celery flavor.  The flavors of carrots and cucumber were overpowered by. However, their crunchy property have significant contribution to overall flavor. Eating a crunchy stuff is really fulfilling.

I was instructed to eat the liquid and veggies separately but I love to take it like a nicely prepared atchara.

Fermented 3C – Cucumber, Carrots and Celery

Yet another suggestion by Dennis in addition to fermented mangosteen extract. My better half did buy all the needed ingredients and I did the preparations.

You can try also our favorite 3C (cucumber, carrots, celery). Same process of fermentation. Same ratio 1:1:1:1 (cucumber: carrots:celery:brown sugar/muscovado). You get the 3C extract and the residue (sapal) is very good pickle (atsara)….You also get all the heath benefits of the carrots, cucumber and celery. It is a diuretic, an elixir and an appetizer too. It can be taken to recover from tiredness or fatigue. For a sound sleep, drink 60ml before bedtime. This one you should leave loosely tightened after the 15 day fermentation, as a caution, since it is still in the fermentation process (strong effervescence) though it can be use already…and to stop fermentation you can put it inside the refrigerator. See full comment.
chopped cucumber celery carrots fermented 3c startExpected update is after 15 days. Read update here.

The Hot-filled, Chilli, Sweet and Sour Cucumber Puccini

I got some cucumber puccini. I restrained myself from consuming it all in order to do what I wanted next, the hot-filled chilli sweet and sour cucumber puccini.

few cucumber pucciniThe chili, sweet and sour pickling solution. The following measurements were result of adding and tasting, a trial and error. First, I poured 150 ml vinegar to mixing container. Added water gradually until the sourness was mild enough. Then added refined sugar until I achieved the sweetness that suited my taste buds.

— 150 ml vinegar
— 200 ml water
— 20 tablespoons sugar

I determined how many puccini I can fit in a wide short jar. Cut both puccini ends to match the jar height. Those cut ends will also allow faster penetration of pickling solution to cucumbers.

cucumbers in jarsfitted puccini cucumbers in jarsDropped  chili peppers to jar. This will add chilli flavor to cucumbers after curing or storage. This is the first time I have done this with cucumber so I was not sure about the expected outcome. I am hoping for a chili cucumber.

large siling labuyocucumber puccini chili pepperHeated the pickling solution to almost boiling. Add it to jar and covered immediately.

jars filled with cucumberThe next things to do are store it and wait patiently.

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Update as of January 28, 2013.

I guess  I am being punished for staying out the norm. First, the cold sugar/syrup preservation method for balimbing did not worked well. Second, this direct hot-fill method for puccini pickles is not working well too. All cucumbers shrunk in size as a result of syrup vinegar mixture rapidly taking out the cucumber water reserved.

I gonna do the proper proven procedure next time, or may try another odd method. Let us allow it this way for the mean time so we can evaluate the flavor.

cucumber puccini trial after few days

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Update as of February 10 , 2013.

After 17 days of storage, I think it is about time to see the result. Would the chilli pepper in a sweet and sour pickling solution make the cucumber taste  better? Or it would be worse? Let’s see!

I opened the tightly sealed jar. The bubbles started coming out of the shriveled cucumbers. It is unexpected.

pickled cucumberHere is the short explanation for bubbling cucumbers. Remember that I did hot-fill the pickling solution and cucumbers in the jar. The hot steaming solution drove away some air. After sealing, it created a partial vacuum that grabbed the air space inside cucumber making it shriveled even more. Opening the jar returned the air pressure back to normal, resulting to expansion in cucumber size. It then created air spaces that slowly being replaced by liquid. This last step is where bubbling occurs.

Going back to organoleptic properties. It is chewy, crunchy, slight sweet, slightly sour and a bit hot. It is perfect for my taste buds.

shriveled cucumber

Is This The Cucumber Puccini Variety?

She is currently conducting her PhD Dissertation. She asked me to make a simple poster. About 50 inches wide x 25 inches tall will do. The poster should contain the dissertation title, experimental area, thesis adviser and her very own name.

While formatting the poster, I thought it would be more lively with picture of cucumber puccini variety, the plant she is currently dealing with. I searched the web and found only two very low quality pictures. I declined using those. Both will result to ugly pixelated images when blown up.

I went back to her and asked for better image. There were no fruit images yet. The plant is currently on stage of fast vegetative growth. So I ended up using picture of unknown specie.

A day after I submitted the poster, sis gave me this little cucumber. She said it came from area where the dissertation is being conducted but wasn’t sure about its specific name.

Here are the pictures. Is this the cucumber puccini variety?

very little cucumber 1

little bitten cucumber

Asking here instead would be easier.

The Bukyot and The Regular Pipino

The three pipino, cucumbers, you see in pictures are not the pickling cucumbers. Not meant for soaking in sweet and sour solution and packing in clear glass jar for sale. Immature fruits as big as 500 ml Gatorade bottle are mostly sold to public markets. Ripe fruits can grow as big as 1.5 liters Cola bottle.

three pipino cucumbersIt can be eaten as is, dip on salt, with sweet and sour dip or with mayonnaise. Ripe fruits are not eaten. Maybe it is in other regions.

Pipino plant is a vine. It can be grown on ground or on trellis (balag). The latter is preferred for easier management.

The two small cucumbers are the bukyots. The bigger is the regular and meant for sale to public market. The two were attacked by fruit flies when they were very young and small. Deformation became noticeable afterward. They are rejects and have little market value.

I always prefer eating bukyot. It is crunchier and less watery.

Bukyot are small fruits. Might be small from the very beginning or small due to insect attack. There will be no significant increase in size even if allowed to stay attached on parent plant and reached maturity.

No bukyot is chosen as source of seeds for the next planting season.