Tag Archives: Fruit smoothies

Saturday Morning Market…Mandarin Oranges and Rosella…Jam and Relish…

I love Saturdays as the small traders come with their produce from their little bit of land this is where I find the unusual the fruits or vegetables which are not raised commercially but just local grown like they have been for centuries…I am also pleased to see how many of the stalls now are ditching the plastic and using banana leaves to wrap foods…

Lively and bustling the markets here sell everything from meat, fish, fruit, vegetables, curry pastes, rice, clothing, garden pots and knives you name it it is sold here…On a Saturday I will share with you what I have found…

This week there were lots of mandarins in all shapes and sizes but the kids love the small juicy ones, dragon fruit is plentiful as were the mushrooms today some of which have already found their way into a carbonara for the kiddies…I have noticed that certain veggies were a lot smaller I think the lack of rain is hindering their normally prolific growth. Tomatoes are all lovely red just right for a base for chilli, curry or spag bol…There are also still lots of Dragon fruit a very pretty fruit which is not a favourite of mine but lovely in a smoothie…I think I have so many choices that I am getting picky…

Often though the fresh fruit and vegetable sections are bargains especially when there is a glut of produce or it’s the end of the season…The best time to buy as many veggies and fruits can be pickled, frozen, or made into pesto…You could double quantities and freeze a portion or two…vegetable stir-fries are lovely and a good way to use ods of veggies or just as a lovely side dish…

Fruit is plentiful here I would say all year round…Fruit and vegetables can be used in smoothies it will all help to boost your vitamin intake …, especially with all the bugs around due to a drop in temperatures.

Here are some ideas about what you can add to a smoothie…

tropical sunshine in a glass header


Rosella Fruit.

When I first saw this beautiful fruit I had only ever seen them dried before not fresh…it was something new to try… I just love it when I come across something I have not used or seen before…I get so excited.

Rosella grows easily here as it loves a tropical climate it is also a very pretty plant the species grown here in Thailand have broader leaves and pink rather than cream flowers and the leaves are used more than the fruits.

In Australia, it is still thought by many to be an exotic plant but has been mentioned in early Australian history and known by many as “Bush Tucker”

Also known by the more recognisable name of Hibiscus it is rich in Vitamin C and when made into a tea plus it is promoted as a cure for colds if taken regularly.

Very nice sugar syrup can also be made for use in cocktails…Just saying!

The first time I made this jam …I only made a small amount as I was not familiar with the fresh fruit or the taste…but what a revelation it was beautiful…

rosella flowers

  • 500 gm Rosella fruit, seedpod separated from the Calyx and Bracts ( cut into small pieces)
  • Approx 2 cups Sugar depending on the exact weight of the fruit.
  • Approx 2-3 cups Water

Firstly I soaked the fruits in cold water for about 20 minutes so as to not only clean them but remove any insects as these flowers can be susceptible to little bugs.

It was then a case of removing the seed pod from the inside of the fruit…Covering the seed pods with water and cooking them for about 20 minutes.
The seed pods contain naturally produced pectin…I simmered these for about 20 minutes and then removed the pods and disposed of them aka compost binned them. Remember to keep the cooking water.

I weighed the flowers before cooking them and then I measured exactly half their weight of sugar.

rosella fruit in pan
The Rosella flowers were then added to the cooking water in which the seed pods were cooked and the fruits cooked until they were softened and the liquid starts to turn syrupy which took about 10 minutes I then added the sugar and cooked the fruit until it softened and turned jam-like…

Remove from the heat and put in sterilised jars…

The key to this recipe is to weigh the fruit and do the exact amount of sugar and water.
This makes a very nice fruit preserve and one which I make again and again every year.

N.B. I  now cut the fruit into smaller pieces rather than leave them whole.

Now you all know me well and know I can’t resist thinking would it be like if I added some ginger and chilli…very nice as it happens…

Rosella Relish



  • 250 gm Rosella fruit
  • 60 ml of sugar
  • 2cm piece fresh ginger grated finely
  • 2 red shallots chopped finely
  • 5 ml red chilli powder/flakes
  • 10 ml apple cider vinegar
  • 375 ml of water
  • A pinch of salt

Let’s Cook!

Remove the red portions/calyces & discard the seed pods
Wash & place in a pan along with water, shallots, ginger, sugar, salt and chilli flakes
Bring to a soft rolling boil and cook until the liquid is greatly reduced. This takes approx 25-30 mins.
When the chutney is almost done, add the vinegar and stir well.
Remove the pan from the heat and allow to cool slightly and put in a sterilised glass container.

Lovely as a relish with cold/ hot meats or in a burger… with brie and freshly made bread, it is very nice.

That’s all for this week’s Saturday Market…

Thank you for reading this post I hope you have enjoyed it and the recipes enjoy your weekend  xxx

Fruity Fridays…Pretty Dragon Fruit.


Dragon fruit

Good morning and welcome to the revamped Fruity Fridays which are posts I published a couple of years ago and have updated …Today it is the beautiful Dragon fruit…Yesterday we received a surprise visit from our Thai family who always bring us goodies lovely freshly harvested goodies…Yesterday it was some beautiful dragon fruit and the bonus was they are red-fleshed…

A box of lovely red bananas and lots of beautiful limes which means I have been trawling my recipes and have decided to preserve some of the limes..make my lime and almond gluten-free cake again and I may attempt a key lime pie…

My breakfast this morning was, of course, green tea and some lovely fresh dragon fruit it was so delicious……

I will now tell you some more about this lovely tropical fruit and there will also be some delicious recipes including a smoothie…

Dragon Fruit

Such a pretty coloured fruit and it just looks so exotic, doesn’t it? Also, known as Pitaya fruit or in Thailand(Kaeo Mangkon). Rich in Vitamin C, B1, B2, B3 and the minerals iron, calcium & phosphorus and one fruit is only 60 calories so a good for you fruit.

It is also said to help lower bad cholesterol levels and its high fibre content can also assist with poor digestion and constipation.

Of course, it also makes excellent smoothies, you can sip your smoothie while it works on your hair follicles..yes if you put the juice on your scalp it will keep the hair follicles open so it’s great for tinted hair.

I am really getting into this smoothie making and today I think is one of my favourite smoothies. I am learning to get the right amount and what I do is take the glass I am going to drink it from and fill the glass with my fruit that way I make just enough and if I am making more than one glass then I double up but it eliminates the guesswork.


Today’s smoothie was a mixture of fruit and vegetables.

I used a large chunk of  Pineapple, Watermelon, yellow melon and dragon fruit. A slice of tomato, a slice of beetroot, a piece of carrot and a little ice.

Then into the liquidiser and a blitz for a minute and voila a lovely smoothie.

Skin Problems?


Troubled with acne and spots then make a paste from a slice of the dragon fruit apply to the affected areas of your face or skin then rinse off with water. Use twice daily for the best results.

The sap of the dragon fruit is also used by making aqueous extracts of its leaves, bark and fruit pulp and is said to aid wound healing and burns.

I then got to thinking about a recipe I came across all these beautiful desserts..brilliant pink Pannacotta’s..but I am not a dessert person as you know unless it’s a high day or holiday…haha….. Often served on a mixed fruit platter here or in little tarts…


This recipe for Dragon Chicken..…is quick, easy and so tasty….not a dragon fruit in view but hey ho….it’s in the name…lol


Let’s Cook!

  • 1lb chicken breasts cut into small chunks or pieces of chicken on the bone.

Marinade for chicken:

  • 1 egg white
  • 1/2 tsp pepper
  • 2 tbsp cornstarch/arrowroot
  • 1 tbsp soy sauce
  • Salt to taste.

Mix all the sauce ingredients together and coat the chicken thoroughly leave to dry for 30 minutes.

Heat some oil 375 degrees and cook chicken in batches until it is crispy.

For the sauce

  • 2 tsp of finely chopped garlic
  • 1 tsp red pepper flakes
  • 1 tsp of finely chopped ginger
  • 3 tbsp tomato ketchup
  • 1 tbsp of soy sauce
  • 1/2 tsp of sugar

Mix all these together. Heat 1 tbsp oil in a small pan and add the mixture when the sauce comes to the boil add the chicken and heat for a further 1-2 minutes.

To serve garnish with chopped spring onions, niblets of sweetcorn/peas and or sliced green chillies.

I, of course, would add more chilli flakes and probably a tsp more ginger…just saying..lol…But as you know my mantra is TASTE and TASTE again… until it is perfect for you…


Until tomorrow …When I will be back with Saturday Snippets have a lovely day and just a reminder if you go out to wear a mask and practise social distancing. xx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all are having a fabulous week and stay safe these are troubling times xx