Comments on: Plum and Grape Shakes

By: Guia

Guia — Mon, 31 Jul 2006 00:58:48 +0000

How about this again for the English equivalent of “mapakla”?
Pucker: A tart flavor that causes one’s lips to pucker: the pucker of lemon.

By: Marketman

Marketman — Thu, 22 Jun 2006 05:14:44 +0000

Peach cobblers are good. Peel the ripe peaches, add vanilla ice cream and some raspberry sauce or chocolate sauce for a nice dessert. You can make ice cream with them. But mostly, I just like to eat them as is…

By: Wilson Cariaga

Wilson Cariaga — Thu, 22 Jun 2006 02:27:29 +0000

Marketman, i saw some peaches in the market, what do you recommend to do with them, as i am not exposed to fresh peaches i really have no idea how to deal with them. . . hehe but its really tempting to buy. . .

By: Mila

Mila — Mon, 19 Jun 2006 08:26:24 +0000

I always think of mapakla as describing a texture, graininess or sandiness or sand papery like sensation after you drink or eat something. A friend says he doesn’t like duhats because of the mapakla taste. I think it’s the aftertaste, when something you ate causes dryness, or leaves a roughness in the palate. Not necessarily a bad thing (otherwise we wouldn’t eat those foods), but for some people a bit offputting.

By: lee

lee — Mon, 19 Jun 2006 06:30:15 +0000

i agree in describing mapakla as an astringent mouth feeling. not quite a flavor or taste but a feeling on the tongue and palate.

By: Marketman

Marketman — Sun, 18 Jun 2006 23:44:05 +0000

How about “aphud” or “mapakla” as being “astringent?” Apparently grape skins and other unripe fruits have TANNINS (the same that are in wines) that have not only have a memorable and distinct non-taste, but more importantly an astringent effect on the tongue and a distinctive mouthfeel. Forget astringent as associated with Astringo-sol, or Eskinol, but rather astringent as defined by the Oxford dictionary as “causing skin or body tissue to contract” and hence that unique “aphudness” or “mapaklaness” of certain unripe fruits or skins…

By: Katrina

Katrina — Sun, 18 Jun 2006 11:37:28 +0000

My officemates and I once had a long discussion on what the English word is for “mapakla.” One person said “bitter” but that’s “mapait;” another said “tart” but that’s closer to sour or “maasim” than “mapakla.” My vote was for “acrid” but even I concede it’s not the perfect translation. I guess it’s just one of those words that don’t translate.

By: avatar

avatar — Sat, 17 Jun 2006 11:53:46 +0000

Mapakla: acrid, bitter, tart?

By: Anna

Anna — Sat, 17 Jun 2006 08:26:42 +0000

These look really good. We make similar slushie style drinks using ice, sugar syrup and juices etc. We started out with elderflower and then a lingonberry slushie. These were inspired for a Svensk Fest we held a year ago (my fiance is Swedish) and we’ve been making them ever since trying out new flavours (eg tamarind). They’re wonderful in summer.

By: Guia

Guia — Sat, 17 Jun 2006 05:37:10 +0000

How about this for “mapakla”?
tart with a hint of the fruit’s sap?

A good weekend to you, MM!