Nobody has stepped forward to claim responsibility for spoiled road meat
A New York highway was covered in smelly, rotting mystery meat.
A road in upstate New York was shut down for hours this weekend after it was mysteriously covered in disgusting rotting meat. The source of the meat has not been revealed, but commuters forced to drive through it say the smell has been persistent.
According to Gawker, people driving along Aviation Road in Queensbury, N.Y., found their noses assaulted Thursday by an appalling stench that came from rotting chunks of meat littering the road. State workers quickly cleaned up the meat, but that did not fix the stink, and several motorists say their cars still smell terrible.
"I immediately took my Toyota 4Runner to a car wash but it was too late," one resident said. "My vehicle still smells like rotting meat. Flies are swarming on my vehicle at my office."
Matt Phillips, the manager of a car wash near the meat spill, said his business saw at least 35 customers that day, and the smell was appalling.
"My guys had to step out for a while, it was so bad," he said.
Police say they suspect the meat fell off a truck heading to a rendering plant, but nobody has come forward to accept responsibility.
How to Dry Age Beef
Dry-aged beef in a cast iron skillet. Damn, that looks good. This is the only method I know of that'll get you that steakhouse-quality charring without the benefit of a grill or an 1,800°F broiler.
Photographs: J. Kenji López-Alt
Sometimes I get emails from readers that say something along the lines of "You said in article X one thing, then, a couple years later, in article Y, you said almost the complete opposite. What gives? Don't you believe in science, and doesn't science deal in facts?"
There's only one kind of science that isn't open to contradicting itself: the bad kind. Science needs to be open to accepting and considering contradictory evidence and redefining "facts," by definition. Heck, if new theories weren't allowed to be formed and conclusions debunked with further experimentation, we'd still believe in crazy things like spontaneous generation, static universes, or even that searing meat seals in juices. And then where would we be today?
I bring this up because, a few weeks back, I went through great pains to test and explain precisely why you cannot dry-age meat at home, no way, nohow. Today, I'm going to explain to you exactly how you can dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket.*
*And, unlike many sources that claim similar results, I actually have the blind taste tests to prove it!
Now, before you go and call up the National Committee of Good Science and send them to confiscate my calculator (by which I mean my head), let me first explain that I stand by 100% of what I wrote in that article: Given that you are starting with individual steaks, dry-aging at home is not feasible, despite what some otherwise reputable sources have said in the past. Blind tasting showed that between the first day and the seventh day of such aging, there was absolutely zero perceptible improvement in the eating quality of the steaks.
But we all know that individual steaks is not how meat is dry-aged by professionals, right? No, they start with whole sub-primals—large cuts of meat with bones and fat caps fully intact—and they age them, uncovered, in temperature-, humidity-, and air-speed-controlled rooms designed to allow them to age for weeks or months without rotting. The question is, can we do this ourselves at home?
I got my hands on 80 pounds of prime-grade, bone-in, fat-cap-intact beef ribs to get my answers.* Over the course of more than two months, I aged them in close to a dozen different ways in order to determine what works, what doesn't, and what matters. Here's what I found.
*Special thanks to Pat LaFrieda Meat Purveyors for donating much of the fine beef used for this testing.
Best. Chicken. Recipes. Ever.
Some people look at chicken and see something boring. Bland. Blah.
I look at chicken and see a world of possibilities.
I like chicken. I probably make it dozens of different ways. But over the years, five ways for making it have come to the fore, firmly establishing themselves as my favorite methods ever. These are five recipes that transform the humble chicken from the ordinary and everyday into a meal of transcendent perfection.
That may be overstating it a bit. But these recipes are good. They&rsquore really, really good.
I began with a method of cooking that leads to a crisp skin and juicy meat, the Holy Grail of chicken. There are several ways of achieving this goal, but the simplest of all requires almost no work on your part.
I saw how to do it on a little online video by Jacques Pepin, which proves that the internet does have some value after all. He violates one of the most time-honored rules of cooking, putting the chicken on a pan before turning on the heat.
This method of gradually heating the pan with the meat slowly renders the fat beneath the skin (for this reason, it works best with thighs), which allows the skin to become crisp. After some of the fat has rendered, he covers the pan, fully cooking the chicken in its own steam.
And because plenty of fond is left &mdash that&rsquos the brown bits that stick to the bottom of the pan &mdash I use it to make a simple pan sauce with wine or broth and a couple of sprigs of herbs for added punch. The simplicity and purity of the chicken is only emphasized and enhanced by the sauce.
In delicious contrast is the Japanese way of frying chicken, called karaage. This chicken is cut into thin strips and marinated briefly in a highly seasoned mixture of soy sauce, sake, ginger and garlic.
Thus imbued with the essential flavors of Japan, the strips are then dredged through corn starch for extra crispiness when fried.
How good is it? The first time I made karaage, a videographer and I finished the entire batch in maybe two minutes. And we wanted more. If these five recipes are my favorite ways for cooking chicken, then karaage may be my favorite favorite.
Which is not to discount my next chicken dish, which comes from one of the most famous Italian restaurants in America, Rao&rsquos in New York City. It is literally impossible to get a reservation at this small, 125-year-old Harlem establishment the tables have been assigned to regulars for decades. When one of the regulars dies, his heirs inherit the table.
The most popular dish at Rao&rsquos is the lemon chicken, and with the recipe published in their cookbook, it is easy to see why. I have served it to guests on numerous special occasions.
The recipe calls for garlic and oregano, but what makes it truly stand out is a large amount of olive oil and an even larger amount of fresh-squeezed lemon juice. Your arm may get tired from all the squeezing, but you know the saying: When life hands you lemons, make Rao&rsquos Famous Lemon Chicken.
Chicken and lemon always go well together and, as it turns out, so do chicken and an awful lot of lemon. The other secret to this iconic dish is that it is partially broiled, which sets down a base of earthy undertones that makes the contrasting brightness of the lemon soar even more.
Roast chicken with herbed butter and croutons was next. I know a chef who judges restaurants on the quality of their roast chickens. It is easy to do, he says, but difficult to do right.
Maybe he doesn&rsquot know how to make roast chicken with herbed butter and croutons.
Most of the herbed butter goes between the skin and flesh of the chicken, which makes the most satisfying, buttery chicken ever, and also crisps the skin. The rest of the herbed butter goes into the savory croutons, which become rich and flavorful.
The croutons are stuffed into the chicken&rsquos cavity before roasting, like a Thanksgiving turkey, so they can absorb the juice of the chicken as it cooks.
My final favorite way to make chicken is specifically a recipe for wings. That is, I once made a recipe for the whole chicken that was enjoyable enough &mdash but the wings were amazing. So now I use the recipe for wings only.
It is a simple application of flavors that go well together. Maple syrup goes with bourbon, and bourbon goes with chicken. And because sweet foods often benefit from a little heat, I throw in some crushed red pepper just to awaken the flavors even more.
Buffalo wings have their place, but to my taste buds, maple syrup, bourbon and a little heat are the ultimate expression of chicken wings.
Crispy-Skin Chicken with Pan Sauce
Crispy-skin method by Jacques Pepin pan sauce recipe by Daniel Neman yields 2 servings
4 small chicken thighs or 2 large thighs
1/2 cup dry white wine, see note
1/2 cup chicken broth, see note
3 sprigs basil, thyme or tarragon, or 2 sprigs rosemary
Note: If you don&rsquot want to use wine, use 1 cup chicken broth.
With a sharp knife, cut fairly deeply along both sides of the bone on the back of the thighs. Season chicken with salt and pepper and place skin-side down on an unheated skillet.
Place skillet on stove and turn heat to medium-high. Cook a few minutes until you see rendered fat emerge from under the meat. Cover and cook until meat is done, 20 to 30 more minutes, depending on the size of the thighs (cut into meat to check it is done when meat at thickest point is no longer pink).
Remove chicken and keep warm. Pour out fat from skillet. Place skillet back over high heat and add wine, if using, broth and herbs. With a wooden spoon, stir up all the brown bits on the bottom. Simmer until liquid is reduced by half or more. Remove pan from heat, add butter, and swirl butter around until it is melted and incorporated into sauce.
When serving, place chicken on plate and spoon sauce around it, to keep the skin crispy.
Adapted from &ldquoThe Chicken Bible&rdquo by America&rsquos Test Chicken yields 4 to 6 servings
1 tablespoon grated fresh ginger
3/4 teaspoon granulated sugar
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1 1/2-inch strips, see notes
1 quart peanut or vegetable oil, for frying
Note: Do not use chicken breasts, which will dry out during the frying.
Combine soy sauce, sake, ginger, garlic, sugar and salt in medium bowl. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line a rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Place cornstarch in wide bowl.
Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess and place on parchment-lined sheet. Reserve marinade.
Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over medium-high heat to 375 degrees. While oil heats, check chicken pieces for white patches of dry cornstarch. Dip back of spoon in reserved marinade and gently press onto dry spots to lightly moisten.
Using tongs, add half of chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper towel-lined rack. Return oil to 325 degrees and repeat with remaining chicken. Serve with lemon wedges (the lemon adds an important flavor note).
For even better results, fry a second time at least 1 or 2 hours, and as long as 24 hours, after frying the first time. Keep refrigerated before frying a second time.
Maple-Bourbon Chicken Wings
Adapted from &ldquoSalt Sugar Smoke&rdquo by Diana Henry yields 4 to 6 servings
1/4 cup dark brown sugar, firmly packed
1/2 teaspoon crushed red pepper or cayenne pepper, or to taste, optional
Preheat oven to 400 degrees.
In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup. You will have about 1 cup of liquid. Allow to cool and thicken.
Season wings with salt and pepper. Spread on a baking sheet in a single layer. Roast for 20 minutes. Flip and roast 15 more minutes. Place wings in a bowl and toss with maple-bourbon mixture.
Spread coated wings back on baking sheet and cook until done (internal temperature of 165 degrees), 10 to 20 minutes, depending on size of wings. If wings start to get too dark, cover with a sheet of aluminum foil.
Roast Chicken with Herbed Butter and Croutons
Recipe from &ldquoTasting Paris&rdquo by Clotilde Dusoulier yields 4 servings
4 tablespoons (1/2 stick) butter, slightly softened
1/2 cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro
1 teaspoon table salt or fine sea salt
1/2 teaspoon dried garlic flakes
1 whole small chicken, about 31/2 pounds
1 2/3 cups cubed day-old bread
Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated.
Preheat oven to 450 degrees.
In a medium bowl, mash together the butter, herbs, salt and garlic flakes.
Put the chicken breast-side up, neck end facing you, on a clean work surface. Slip a clean hand under the skin, starting at the base of the neck, and work your hand further in gently, lifting the skin over each breast and down over each thigh, without tearing. Once the skin is loosened, slip in two-thirds of the herbed butter (reserve the rest for the croutons), pushing it under the skin to coat the breasts and thighs evenly.
Add the bread cubes to the remaining herbed butter and stir to coat. Stuff the buttered cubes inside the cavity, and tie the chicken with kitchen string around the drumstick ends and wings to hold its shape. Put the chicken breast-side up in a baking pan, preferably on a rack. Roast for 20 minutes.
Loosen the chicken gently from the rack or the bottom of the pan. Flip to expose the back and baste with the juices. Roast for 20 minutes more. Loosen and flip so the breast faces up again, baste with the juices and roast until the skin is golden brown and crackly, a final 20 minutes (longer if the chicken is more than 31/2 pounds). A meat thermometer inserted into the thickest part of the thigh should register 165 degrees. Remove from the oven, cover with foil and let rest 10 to 15 minutes.
Carve the chicken and serve with the croutons and cooking juices.
Rao&rsquos Famous Lemon Chicken
Recipe from &ldquoRao&rsquos Cookbook&rdquo by Frank Pellegrino yields 6 to 8 servings
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
2 (3 to 3 1/2 pound) chickens, halved
Preheat oven to 425 degrees. Place racks in top and bottom thirds of oven.
Whisk together lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Cover and refrigerate if not using within several hours. Whisk or shake vigorously before using.
Season chicken halves with salt and pepper, place on 2 baking sheets and roast 30 minutes, turning once. Cook longer if using larger chickens.
Remove chicken from oven and preheat broiler. With a very sharp knife, cut each half into 6 pieces (leg, thigh, wing, 3 small breast pieces). Pour sauce over chicken and toss to coat well. If necessary, divide sauce in half and do this in 2 batches.
Broil 1 pan of chicken for 3 minutes. Turn each piece and broil for an additional minute. Keep that chicken warm while repeating with the other pan.
Place chicken on serving platter or individual plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour sauce over chicken and serve with lots of crusty bread to absorb the sauce.
Delivery was prompt, and everything was well-packaged. Terrific variety. Would definitely recommend.
Thank you so much, Russian Food USA! We sent Russian candies to our whole team, and everyone loved them :) Delish! Will be back!
I love this place so much! After visiting a Russian store in S.Florida last year, I wanted to find a way to get Russian goods anytime. I found this business online. I’m not Russian (maybe in spirit) but I love these Russian-made products. I had to call the store recently to find out the directions for something (not all items include English) and the gentleman had no problem at all walking over to pick up the product and then tell me the dosage. The shipping packaging is the best I’ve seen.
Russian Food USA, keep up your wonderful work. I’m so glad you came to America.
This now is the 3rd time I ordered these tins. They are to be used in a Riussian Tea Party box I am putting together as a birthday gift for the little Kuznetsova girl. They are a perfect surprise for in the box which
will include a Tea Cozy a tea pot a cup and saucer and some other goodies that I plan on ordering from RussianFoodUSA like gingerbread and dry bagels and a few other things.
Great experience, wonderful caviar and crepes, delivered as promised, We will be regular customers.
I haven't tried the food yet, but I'm sure it will be great--I've had these products before in Russia. I do want to say that the packaging was excellent. I bought mustard and honey, and they were in glass jars. These days it's very risky sending glass containers, but these were packed extremely well.
I love this service. I found my favorite items that I cannot find anywhere else. Shipping and customer service were excellent.
Our family enjoys your products, as they are reminders of our past heritage of "Old Russia". Sorry we live so far away in Florida, so we do not order perishables. We have an Eastern European Market here that carries Russian food products etc. We do not like "Soviet Communist Symbols" but understand that it is a part of Russian History. Thank You for being responsive if we have any issues.
All products, which we ordered are very fresh and tasty. Service was quick and really very good. We are going to use your store on line in future and will recommend it to our friends. Thank you
Got my mackerel and herring and everything met my expectations:-herring is outstanding it’s not too salty, fresh, tender but not mushy.
Mackerel- was very good to but more salty then herring which is ok, smoky and fatty delicious fish! Highly recommend and I found my source of fish now .
Their loyalty plan had serious issues
Subway has obviously known their business has been steadily dropping off, and according to The Wise Marketer, they've been banking on improvements to the customer experience to help get the dollars flowing in the right direction again. Chief Executive Suzanne Greco has been championing things like digital menu boards and a mobile app, along with a customer loyalty program to help encourage repeat customers.
Franchise Times reported the Subway MyWay Rewards program finally launched in March 2018. The basics are that customers will earn four tokens for each dollar they spend, and when they hit 200 tokens, they'll get a $2 reward. (So, you'll be getting $2 in rewards for every $50 you spend.)
It's a pretty basic program, but it's also one that should have been in place years ago — it's been in the works, but with false starts linked to software difficulties and syncing each store's point of sale systems with the mobile apps, it's been slow in coming at a time when they needed it most.
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Mention TV dinners and most people immediately think of Salisbury steak. The majority of folks can’t tell you what it actually is, though, and write it off as mystery meat, which is a shame because done right it’s an American classic. This version of the beef patties braised in a mushroom sauce is a far cry from the frozen meat pucks you’ll find in grocery stores, and restores the dish to its former glory.
This recipe was featured as part of our DIY TV Dinners story, as well as our Hamburger Through Time feature.
For more, we recommend our country fried steak.
Tips for Beef and Ground Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
- 1 Heat the oven to 350°F and arrange the rack in the middle. Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well. Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
- 2 Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. When it foams, add 4 patties and brown, about 3 to 4 minutes per side. Transfer patties to a 13-by-9-inch baking dish. Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.
- 3 Return the pan to medium heat and melt remaining 4 tablespoons butter. Add mushrooms and shallots and season with salt and freshly ground black pepper. Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
- 4 Sprinkle flour over mixture and stir until fully incorporated. Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
- 5 Add remaining 1 tablespoon Worcestershire sauce. Taste and add salt and freshly ground black pepper as needed. Pour sauce over patties in the baking dish and cover with aluminum foil. Bake for 20 minutes or until meat is tender and slightly pink in the middle.
Beverage pairing: Hogue Genesis Cabernet Sauvignon, Washington state. This meaty dish needs a wine with a little fruit to round it out. The juicy black cherry flavors in this Cabernet fill that function, while its good structure and tannins balance the softness of the dish.
Dead Everglades hiker identified after 2-year mystery
COLLIER COUNTY, Fla. — The two-year mystery surrounding the body of a hiker found in the Florida Everglades has finally been solved, according to investigators.
On July 23, 2018, two hikers stumbled across a dead man in a small campsite in the Big Cypress National Preserve. There was no ID, phone or computer found with the body, detectives from the Collier County Sheriff’s Office said.
IDENTIFIED: VANCE RODRIGUEZ
While many people had encountered him along hiking trails, no one who interacted with him knew his real name. Even after spending time with him, sharing stories, and snapping photos of him, fellow hikers only knew him as his trail name – “Mostly Harmless.”
They described him as friendly, but reserved.
Since the body was found, detectives have tried to identify him using traditional methods like looking through missing person databases for matching fingerprints or dental records, but were unsuccessful.
The story of the unidentified hiker also made national news in various outlets.
Eventually, with the help of detectives, tips from the public, and DNA technology, Collier deputies identified the man as Vance Rodriguez, an IT worker based in New York who also had roots in Louisiana.
Naples woman arrested for driving off after crashing into mailboxes, trash cans
Naples massage therapist gives up license after allegedly groping a minor
Four arrested for involvement in Immokalee shooting
Naples man leads deputies on chase in oncoming traffic after DUI hit & run crash
Rodriguez started to hike the Appalachian Trail in 2017. He spent several months hiking south, with his sights set on Key West, using only paper maps.
He had hiked to Southwest Florida in April 2018, which is the last time a witness reported seeing Rodriguez on the trail. A few months later, his body was found in a tent at Noble’s Campground in Ochopee, near mile marker 63 on Interstate 75.
In July, detectives were looking more into two notebooks that were found with the body. In the smaller notebook, detectives found notes on video game creation, a recipe for the perfect protein bar, and blockchain programming notes.
CLICK HERE to view photos of Rodriguez’s notebook.
The case was coming to a close when a former coworker of Rodriguez saw his photo and reached out to deputies to provide Rodriguez’s name and photos of him. The sheriff’s office then got in touch with Lafayette Parish County Sheriff’s Office, which made contact with the hiker’s family.
Rodriguez’s family agreed to provide a DNA sample for comparison.
The DNA lab test results came back with a positive identification based on the DNA provided by the family member.
“We’re glad to have solved this case,” a spokesperson for the Collier County Sheriff’s Office said. “And we want to thank the community for their interest and for circulating the information that eventually reached the right person.”
5th-generation butcher Evan Lobel has put together 3 surprise packages including some of his favorite USDA Prime cuts. Simply add one of these packages to your cart, checkout, and then wait in anticipation for your order to show up at your door!
For 6 generations, the Lobel family has been hand cutting the finest and freshest selections for our discerning customers. Our fresh meat selections are hand-cut the same day they are shipped. And they are shipped fresh--never frozen.
By only offering the very finest and freshest meats, we ensure that each and every time you enjoy Lobel's meats you have a sumptuous and unforgettable dining experience. This promise is the cornerstone of our family business, and it's how we've earned the loyalty of customers who have called us their butcher for decades.
6 Rare Fruits That Everyone Must Try
For most of us living in the U.S, a trip to the fruit section of our grocery store is monotonous. You will only find fruits such as apples, bananas, grapes, and oranges which are available all year long. While fruits like Mangoes and Guavas seem to be a favorite among Indians everywhere, did you know that some of the world’s rarest fruits are found in Southeast Asia? We have come up with a list of the world’s six most unique and uncommon fruits that you may have never heard of. They come in all shapes, colors and sizes:
Starting off with Jackfruit, it is known as the national fruit of Bangladesh and Singapore. Jackfruit is naturally sweet, and tastes like pineapple and banana. It can be eaten both ripe and unripe. This tropical yellow fruit is shaped like a bean and can weigh over fifty pounds. This versatile fruit is a vegan favorite as it is often used as a meat substitute. Therefore, it is often referred to as “vegetable meat”. Jackfruit has become extremely popular in the United States as a plant based meat alternative because of it’s meat-like texture. Some restaurants are now beginning to serve jackfruit tacos and sandwiches as a meatless option on their menu. In south Indian cuisine, jackfruit is used to make curries, dosas and Idlis.
Next up is Durian, native to Indonesia, Thailand and Malaysia. It is recognized as ‘the king of fruits’, due its appearance. It has a spiky exterior, and has an unusual taste and flavor. Durian has a husk covered in green thorns, and can weigh up to 7 pounds. Durian is expensive and difficult to grow. It is used as a flavor in ice cream, candy and cakes. Durian has an acquired taste, the description of which varies as some people utterly dislike the taste while others love it. People describe the taste as “garlic pudding” or “rotten onions”. Interesting fact, due to its overpowering and unusual smell, Durian is banned on public transportation in several countries in Asia.
Besides having a similar name, Mangosteen has no relation to Mangoes. Mangosteen is a tropical fruit that is low in calories, but high in nutrients and antioxidants. It is recognized as the “Queen of Fruits” because legend has it that it was Queen Victoria’s favorite fruit. Mangosteen is grown in India, Thailand and Malaysia. It is commonly consumed by itself but can be used as a topping for salads and yogurt. Purple in color, the taste of Mangosteen is described as sweet and tangy, or a mixture of lychee, peach, strawberry and pineapple. Due to its seasoned nature, Mangosteen is only available for a short period of six to ten weeks during the year. In Southeast Asia, Mangosteen rinds are used for medicinal purposes.
The name of this fruit is derived from a malay word “rambut” which means hair(referring to its outer spiky exterior). It can be eaten, fresh, frozen or in a jam. Rambutan is a favorite fruit snack around Asia. It is grown in Malaysia, Thailand, Philippines and Indonesia. Rambutan is red in color with a sweet and sour taste. It resembles the taste of grape or strawberry, and is a rich source of nutrients and antioxidants. Because it is a close relative of lychee, Rambutan is a great option to add to tropical fruit salads or use as fruit topping on ice cream and yogurt.
In India, Sapodilla is known as Chikoo. This fruit is shaped like an egg with rough brown skin. When ripened, it is yellow on the inside. Sapodilla is soft, sweet and juicy, with a taste similar to a pear and it is recognized as one of the most desirable tropical fruits. It is largely grown in Pakistan, India, Bangladesh, Thailand and Malaysia. Sapodilla can be eaten raw and is often used in shakes, ice cream, custards, and pudding.
Last but not least, this interesting name is derived from the Tupian language. In Tupi, the word jaboti/jabuti meas ‘tortoise’, and the word caba means ‘place’. This translates to “the place where tortoises are found”. Native to Brazil, Jabuticaba is purple in color, and is similar to grapes in taste. It has a thick, astringent skin that encases a sweet pink jelly flesh. Jabuticaba can be eaten fresh by itself or used to make jams, marmalade and wine.
Now that we have presented a captivating list of tropical exotic fruits. The next time you are traveling around the globe, visiting local markets, or visiting your local ethnic supermarket, be sure to look out for these uncommon delicacies. Leave a comment to let us know which of these fruits you have tried (or if we have missed your favorite).
About the author: Hira Shaikh
Hira Shaikh is a die-hard Chicagoan residing in Texas. She is an avid foodie and travel enthusiast who also enjoys creating new recipes in the kitchen. Besides her corporate job, her sweet tooth and passion for food lure her to hunt down instagrammable restaurants and cafes to try and critique.
Wild Blueberry Donuts
Enjoy these delicious donuts made with only clean ingredients, plus with the added nutrients and flavor that come from wild blueberries. These precious berries are an incredible healing food that add nutrients to this fun recipe.
Wild blueberries are one of the most adaptogenic foods on the planet. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.
Wild Blueberry Donuts
- 1 1/2 cup gluten-free oat flour
- 1/2 cup brown rice flour
- 2/3 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 cup unsweetened almond milk or light coconut milk
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 tsp alcohol-free vanilla extract or vanilla powder
- 1/2 cup frozen wild blueberries
- 1/3 cup defrosted wild blueberries
- 1/2 cup cashews
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 3 tbsp melted coconut oil
- 1-2 tbsp water, as needed to blend
Preheat oven to 350F/180C. Lightly grease a 6-donut pan. Set aside.
In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar, and baking powder. Set aside. In another bowl, combine the almond milk, applesauce, coconut oil, and vanilla. Whisk until you get a uniform mixture.
Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick&ndashadd a bit more oat flour if needed to reach this consistency. Gently fold the wild blueberries into the batter. Spoon or pipe the batter into the greased donut pan.
Bake for 16-20, until lightly browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the donut pan, then move to a wire rack and cool completely.
To make the glaze, add the blueberries, cashews, maple syrup, lemon juice, coconut oil, and wa-ter to a blender and blend until very smooth, scraping down the sides as needed. Dip the donuts in the glaze one by one. Best enjoyed on the day of baking and kept in an airtight container until needed.
Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times Best-Selling book Life-Changing Foods