Comments on: The Top 20 Tropical Fruits, so far…

By: steelersfan#83

steelersfan#83 — Sat, 31 Jan 2009 23:48:13 +0000

Where can i buy some rambutans? I tasted them in the middle east and was not able to find them in any markets in pittsburgh and the only online one that I found was 30$ for 32 oz. this seemed like a lot. Where can I find these????!!!!!

By: sometime_lurker

sometime_lurker — Wed, 17 Oct 2007 05:53:18 +0000

Yeah, I think the votes casted were mainly about fruits eaten as is. Mine were done that way, too. Ergo, the calamansi being left out. I do treasure my calamansi or mini limes. Comes in almost every dish I make (or at least as a condiment or marinade). Comes before lemon, imho.

By: dee bee

dee bee — Wed, 17 Oct 2007 02:56:10 +0000

love calamansi but never thought of it as a fruit, as a condiment, flavouring ingredient, yes, but not a fruit.

as for guyabano, i like to eat the ripened flesh dipped in sugar, also enjoy the shake version. they’re occasionally available at the markets here.

By: Mila

Mila — Wed, 17 Oct 2007 02:17:47 +0000

Poor calamansi. It is the forgotten hero of our cuisine. I was squishing the life out of a couple of kilos of calamansi last night for hot juice. Couldn’t live without it. Am only catching up with the fruit articles now. I’m not too surprised that duhat gets a low rank either, but when they are in season, they sure make a big dent in my market budget.

By: Apicio

Apicio — Tue, 16 Oct 2007 20:14:21 +0000

Dea we had a small spiny tree that bore lemon shaped tiny fruits (smaller than alatires) red and orange when ripe, with clear resinous juice that you squeeze out of the citrus flavoured rind that mother candied and incorporated in fruitcake to take the place of some of the orange peel. Is that what you call limonsito? How do you use it?

By: Dea

Dea — Tue, 16 Oct 2007 19:37:05 +0000

I’m surprised as well that lemonsito ranks low on the list. I definitely couldn’t imagine life without it. It’s among my top reasons why I don’t want to live in another country, I need my lemonsito.

By: wysgal

wysgal — Tue, 16 Oct 2007 19:08:49 +0000

To answer your poll … I’d definitely have bananas apart from mangoes. I have bananas every single day here … even though US bananas are of the odd quick-ripening and slightly bland variety.

By: Maria Clara

Maria Clara — Tue, 16 Oct 2007 17:10:51 +0000

Guayabano can be enjoyed so many ways – matured ones can be cooked in syrup minatamis fashion. The soft and ready ones are great as is chilled and I am talking here the sweet variety. There are guayabanos out there that are tart when you bite to it – you make faces. Pureed the soft ones with sugar syrup for sherbet or shake. Yes, I will be miserable without kalamansi and cannot even picture how my pancit will be. I love them so much I have three full grown trees in my yard and made lots of friends with them. Everytime I drop a bag of kalamansi to Juana she will come back to me with goodies for exchange. I have a supply of kalamansi 365 days a year!

By: Ruth

Ruth — Tue, 16 Oct 2007 14:19:56 +0000

Guyabano-just separate the pulp from the seeds (obviously after peeling, place in a bowl, put ice and sugar and enjoy!
We grew up with that as a treat from our cook.

By: mikelinparis

mikelinparis — Tue, 16 Oct 2007 13:36:22 +0000

P.S. i just got a bottle of fresh roasted, peeled chestnuts…bet you don’t get that there!