Tag Archives: Mulberries

Thailand…Down on the Farm…Jambulan Plum and Mulberry’s…

Down on the farm this Jambulan plum- tree is another tree which is bearing fruits for us and another one which was new to me…It is so exciting all these wonderful tasting fruits that are coming into season.

Jambulan is a nutritious seasonal fruit found in abundance in Asia. Its season is April to July. It can be found growing in forests, backyards and along the roadsides. Natural wild-growing trees have a single seed. The hybrid varieties are seedless.

A purplish-black oval-shaped fruit when it is mature has a sweet and sour flavour which can be acidic and astringent. It is rich in the plant pigment anthocyanin and if you eat too much it is likely to leave you with a purple tongue and you may get the same feeling as I did when as a kid I ate too much of that sour lemon sherbet which made your fingers where you dipped and licked wrinkly and your tongue tingle. Who remembers that??

It can be used to make Jams and jellies but due to the very low pectin levels must be mixed with fruit with high pectin or a commercial pectin substitute.

It makes a lovely accompaniment for pulao or rice pilaf. Just mix chopped deseeded Jambulan with fresh yoghurt and combine. Add chopped coriander and powdered cumin and stir. Taste and season with salt.

The pulp is used to makes sauces and fermented beverages like shrub, cider and wine. Now if you are wondering what shrub is ( and I was) it is flavoured vinegar. Which makes wonderful drinks with soda and ice or with cocktails…But that is another post for another day.

Jambulan Jelly.

  • 1 3/4 cups of chopped and seeded Jambulan.
  • 1 1/4 cups of water
  • 1/2 cup of liquid pectin
  • 1/2 cup lemon or lime juice.
  • 7 cups of sugar.

Combine the Pectin, juice and water with the Jumbulan and bring to a fast, rolling boil. Add the sugar and stirring bring to a fast-rolling boil for 1 minute.

Remove from the heat and skim of any foam. Pour quickly into hot pre-sterilised jars and seal.

N.B: If the fruit is too astringent then it can be soaked in saltwater before cooking.

The Jambulan plum can also be known as Java plum, black plum and Jambul it is also often eaten just as a healthy snack sometimes with a little salt to taste. It is rich in vitamins, minerals, antioxidants and flavonoids.

The fruit, seeds, bark and leaves all have medicinal properties and it is believed to have its origins in Neolithic times. In  India, it is known as  ” Fruit of the Gods

They can vary in size due to the soil and the weather conditions but can survive and thrive in dry, humid conditions.

The seeds when dried and powdered are a known effective treatment for diabetes. Bark powder mixed with the juice of the fruit is an effective treatment for coughs and colds. Leaves, when they are ground, are effective against dysentery and also for healing wounds.

Bark powder is also used as a cure for tapeworm. I am always amazed when I come across fruits like this as to how much they are still relied on in the villages here as cures for so much.

Mulberry’s…these berries which I again discovered by chance are very similar to our Blackberries maybe not quite as juicy but they taste very similar called Mon Ton here. So I thought I would treat the men to an Apple and Mulberry crumble.

Yes, everyone from she who doesn’t cook desserts hardly ever…A dessert!

I  have always cooked dishes like crumble the way my mum always did but for once I thought I would try something new and deconstruct it!

The original crumble is lovely but you always get that bit between the fruit and the crumble which goes soggy…Don’t you??

https://carolcooks2.com/2018/03/28/apple-and-mulberry-crumble/

Mulberries are also one of the favourites of the silkworm who produce the silk for the famous Thai Silk…Read about it here

Discovering all these fruits and plants which have medicinal uses made me think when a few years ago when I got stung by a jellyfish one of the ladies in a close-by restaurant went and picked some leaves crushed them and mixed them with something and put it on my sting and gave me the rest to take home and apply when needed…It worked…

At the time I was in so much pain and I didn’t ask the name of what she mixed it with or the name of the leaves she picked but my point being she knew what to use and it was obviously a remedy which had been passed down.

I am not saying that conventional medicine is not an option at all as sometimes it is a necessity and has saved many lives but there are times when if we know what to use we can find very effective drug free ways to heal and cure ourselves and our families.

I hope you enjoyed learning about this little fruit I hope to bring you a few more I have at least one more which is ripe and ready to eat so until next time.

Stay safe and have a great week :)xxx

Retired No One Told Me! … A weekly update…Fruit shrubs,Mon Ton and Mulberry Crumble.

Weekly update 29 marchGood afternoon from warm but not so sunny Thailand and welcome to my weekly roundup which is quite smaller this week as I haven’t been quite so prolific with my writing… Lots of thoughts nothing put down just a bit of an alright week with my internet problems still hovering in the background so if you haven’t seen me then I should soon be back up and running …Full steam ahead  once more 🙂 x

 

The luscious Mango it is now well into its season and they are everywhere… Beautiful eaten green with a spicy Thai dip and wonderful made in Chutney or just a lovely smoothie 🙂 x

Mango tree in garden

https://blondieaka.wordpress.com/2018/03/23/fruity-friday-the-mango/

Egyptian flatbread is an amazing way to use up cold Lamb not only do they look impressive especially if you have guests but the taste is spot on…Just finger licking good.

Egyptian lamb flat breads (2)

https://blondieaka.wordpress.com/2018/03/25/egyptian-lamb-flatbreads-2/

Then I did a post on something which many of the men suffer from here GOUT and most do not watch their diets apart from one who learnt the hard way that keep having injections does not always do your health any good and the danger here is that you can walk into any clinic ask for the injection and away you go …I just wish more people would realise that with a few tweaks to your diet many ailments can be avoided …The plus side less medication and maybe when you really need the doctor his queue is smaller.

https://blondieaka.wordpress.com/2018/03/27/healthy-eating-ditch-the-purine-rich-foods-and-say-goodbye-to-your-painful-gout/

Carol’s  Boot camp enter at your own risk…sensible adults only allowed… No Diets… Just Healthy eating and lifestyle …Moderation… I don’t want to know what you weigh… I don’t want to hear excuses…No excuses here…You cheat..You cheat your health..Your well being.. I give you ideas and recipes of good healthy food… No powders, No pills and how to make your own Protein Drinks…

No-diets-No-excuses

Who do you cheat??? Yourself!

Vinegar was the theme of my Cookery Column this week and what a versatile ingredient it is and it can lift that dish to new heights and so many varieties and if you don’t know what a SHRUB is then all has been revealed… So pop on over…If I am not around then the lovely Sally will make you very welcome…

cropped-for-web Sally Cronin

https://smorgasbordinvitation.wordpress.com/2018/03/28/smorgasbord-blog-magazin-carol-taylors-food-column-vinegar-home-cooked-fish-and-chips-and-strawberries/

Lastly, we have Ton Mon which are Thai Mulberry’s not only are mulberries very nice with some apples in a crumble and my very first attempt at deconstruction ( don’t ) tell my mum I have ditched her crumble recipe…Fruit crumble

I will fess up and tell you…I burnt the first one …set the timer and went to write…Before the timer even went off I could smell it…That burning smell…

But take two:- It was perfick all I got was a teaspoon full the rest was quickly taken away as soon as my camera had clicked and devoured by the Mr Anyone would think I never make puds…Well, I am a bit mean I am really not a pudding making cook…I don’t make many but when I do it is appreciated… He loved it! https://blondieaka.wordpress.com/2018/03/28/apple-and-mulberry-crumble/

Mulberries are also one of the favourites of the silkworm who produce the silk for the famous Thai Silk…Read about it here

That’s all for this weeks roundup I do hope you have enjoyed it and I am looking forward to your comments and if you also hit the share buttons I would love that…Thanks, Carol xxxx

Thank you for reading, Enjoy your weekend xxx

 

 

 

Apple and Mulberry Crumble

Ton Mon-mulberries

Thai Mulberries

These berries which I have just discovered by chance are very similar to our Blackberries maybe not quite as juicy but they taste very similar called Mon Ton here. So I thought I would treat the men to an Apple and Mulberry crumble.

Yes, everyone from she who doesn’t cook desserts hardly ever…A dessert!

I  have always cooked dishes like crumble the way my mum always did but for once I thought I would try something new and deconstruct it!

The original crumble is lovely but you always get that bit between the fruit and the crumble which goes soggy…Don’t you??

Here goes!

Ingredients for the topping:

  • 50 gm butter
  • 50 gm flour
  • 50 gm sugar
  • 50 gm ground almonds.

Fruit compote.

  • 2 apples peeled and cored, sliced.
  • 2 cups of mulberries
  • 1/2 – 1 tbsp sugar.

Let’s Cook!

Put the apples and mulberries in a saucepan with 1/2 tbsp sugar and gently heat until the juices start to flow add a little water if required cook gently until the apple breaks down and is soft. The apples I get here are dessert apples so are quite sweet so I don’t add very much sugar…If you are using cooking apples then sweeten accordingly… I would use Bramley Apples in the Uk…I miss my Bramley apples.

Rub the butter into the flour then add the sugar and the nuts. Spread the mixture out on a baking tray and pop in a preheated oven on 180 degrees for 10- 15 minutes.

Crumble Topping

Stir once or twice to get an even golden colour. Watch it carefully as I …Yes, I did! I burnt the first batch… Then break up any large lumps.

Then assemble the fruit and crumble mix in layers… This went down a treat with the men here… They love it when I do my little sample batches…hovering they were…lolFruit crumble

I am so pleased I tried the crumble mix this way and it can also be varied you can use brown sugar and any type of flour you like. I mixed almonds and a few walnuts in the second batch I made and I might add cinnamon when I make it next time especially if I  use just apples.

You can also make any amount as long as all the measurement are equal. Today I made 20 gm for each ingredient as I was only making a sample the other day I did the 50 gm( that) was the one I burnt…

The topping has a nice sort of soft crunch to it and the sample I made today.. I didn’t get a look in although I didn’t mind I got a teaspoon full to try and the menfolk ate the rest.

It would also be nice served with custard, cream or ice cream…

So that is my deconstructed crumble or my first deconstructed anything although I have a Beef Stroganoff in the pipeline a recipe I have been making for the last 45 years or so and we were talking one about where the recipe came from and I couldn’t remember as my son said he had never seen a recipe the same as mine…I might even have made it up I can’t remember but we discussed doing it another way so when I can get a nice piece of steak all will be revealed…

I am looking forward to your comments and if you could hit the share button that would be great…Thanx Carol xxx

Have a lovely evening it is sundowner time here now so I am going to sit outside and listen to some music and enjoy my sundowner xxx