Re: Jam from Monstera fruit?
- To: l*@california.net, d*@mail.telepac.pt
- Subject: Re: Jam from Monstera fruit?
- From: J* M*
- Date: Thu, 30 Nov 2000 18:04:34 -0800
Graham and Liz,
This link will tell you practically all thers is to know about ceriman, the
fruit of Monstera deliciosa:
http://www.hort.purdue.edu/newcrop/morton/ceriman.html
John MacGregor
jonivy@earthlink.net
----------
>From: Elizabeth Waterman <lizwaterman@california.net>
>To: dpsgkp@mail.telepac.pt
>Cc: medit-plants@ucdavis.edu
>Subject: Re: Jam from Monstera fruit?
>Date: Thu, Nov 30, 2000, 4:32 PM
>
> Graham Payne wrote:
>
>> The other day I was told by a Spanish lady that you can make jam from the
>> ripe fruit of monstera deliciosa. As I have about five on my plant that will
>> soon be ripe I would like to try, but I had never considered cooking the
>> fruit. She told me that cooking them removes the sharp crystals that are
>> between the segments, which makes sense. I have eaten the segments of the
>> fresh fruit before and it has a sort of banana-like taste and I am not at
>> all convinced that you can turn it into jam. Has anyone tried cooking the
>> fruit?
>> ---- Graham Payne ---- dpsgkp@mail.telepac.pt ---
>
> Well it does sound like a bit of a challenge especially as each fruit ripens
> unevenly. I have never had more than one ripen at the same time. Perhaps it
> might be treated similarly to a babaco or an opuntia. What about putting a
> light sugar syrup over it and freezing it? Try CRFG and this site:
> http://www.santol.01webhosting.com/index.html
> Good luck.
> Liz W
>
>>
>
>
