Melons are a great way to cool down during the hot summer days. But if eating just plain melons is too boring for you, maybe try something different.

Here I have a good mix of sweet corn, cantaloupes, and black beans. I don’t know what to call it, so I’ll simply call it “Coconut Melons”. This is a popular Asian dessert. In Lao and Thai they call it, “nam wan” which translates to sweet water.

It’s a great way to enjoy what’s in season too. It takes a while to whip up, but it’s worth it and everything is made with really good ingredients. Except for maybe the sugar. Try substituting with honey or agave syrup.

Directions:

Soak 1 cup of black beans overnight. Rinse and cook in a pot until it’s soft. Once it’s cooked you then add 1/2 can of coconut milk and some sugar to your liking. I don’t like it too sweet as the melons and corn are sweet enough.

While that’s cooking, you can cut up 1/2 ripe cantaloupes into small pieces.

Steam about 4 ears of corn and then remove the corn kernel by trimming the corn. You can layer the melon, corn, then beans or just toss it all together.

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Water spinach goes by many names. Including Chinese water spinach, Chinese morning glory, and bindweed. In Singapore it’s called “water convolvulus”, a bit of a tongue twister. In Lao and Thai it’s called “Pak Bong”. The scientific name is Ipomoea aquatica.

Water spinach grows well emerged in water and also likes to live on land in wet to moist beds. They grow as a trailing plant. This photo shows kids hanging from water spinach.

Photo from Chinese Vegetable Seeds, UK.

Water spinach has always been one of my favorite Asian vegetables. Water spinach is rich in iron and provides a good source of vitamin A and dietary fiber.

They are easy to eat as they are not bitter. The hallow stems are crunchy making it perfect for sautéed in a light cooking oil. But it’s also good eaten raw as a side dish with other main dishes.

Ponds of water spinach during the summer is something neat to see as they start to have white morning glory like flowers.

Water spinach are now available at most Asian market. The leaves are dark green and shaped like arrow heads. They are sold in huge bunches either by the weight or individually.

I’ve heard that the local water spinach farmers use too much pesticides. And this makes me think twice about buying them unless I know where it comes from. So it’s probably best to try to grow your own water spinach.

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Ice cream may be popular in the U.S., but around the world shaved ice is what they prefer to stay cool.

Asian shaved ice is not the same as American snow cones. Besides sweet syrup it also has other toppings including fresh fruits and some are even flavored with tea.

This is a jar of halo-halo which is made of tropical fruits and syrup. I found it to be too sweet. But I guess it’s meant as topping to shaved ice and other ingredients too.

You can find this jar at most Asian grocery stores for $1.50. Product of the Philippines.

Here’s a partial list of shaved ice around the globe:

Hawaiian shave ice
Japan Kakigori
Filipino halo halo
Mexican raspados
Korean bingsu
Taiwanese bao bing
Indian golas and chuskis

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June is just around the corner, and I am looking forward to fresh summer vegetables. Especially cucumbers that are organic and fresh from the farmer’s market.

But I have yet to see any locally grown pickling cucumbers yet. Maybe in a few more months.

As soon as I get my hands on them, I would also love to try making my own pickles.

“Bread and Butter Pickles” are some of my favorite because they are a bit sweet, tangy, and crunchy. They are perfect additions to any sandwich or salad.

These cute little garden cucumbers would make great pickles! Photo from University of Wisconsin.

In the botany world, cucumbers are a fruit with it’s blossoms that are then pollinated. But in the culinary way, they are refer to as a vegetable. Either way, they are great eaten fresh, pickled, or stir-fried.

The easiest recipe I’ve come across for pickles is from the June issue of Country Living magazine.

The ingredient list isn’t bad and shouldn’t take more than a few hours to finish.

Here is the recipe Chef Jason Robinson of the Inn at Dos Brisas in Texas shared with the readers of Country Living’s magazine.

Ingredients: 1 lb of Kirby cucumber (although I think any small pickling cucumber would be fine). 1 large sweet onion, 1/4 cup kosher salt, 1 cup of sugar, 1/2 cup distilled vinegar, 1 tbs ground turmeric, 1 tbs mustard seeds, and 1 tbs ground coriander.

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Avocados are found all year around in California. They are usually sold at $1 a piece, but this time of year is when they are on sale at 3 for $1. This is good news to me, since I find they are a great addition to any meal.

Avocado can make any salad or sandwich taste instantly better and richer. It’s also good drizzled with agave syrup or honey and eaten like a dessert. Best of all they are loaded with vitamin E and other good stuff.

There are these cute little avocado that I just found out about from Freida’s Produce. Freida is known for introducing America to the fuzzy yet tasty Kiwi.

These little guys are called “Cocktail Avocado”. They are really small and look more like cucumbers. Photo from Freida’s.

The Cocktail Avocado are rarely found in the market. They are of the Fuerte variety and come from the same tree. But since they are not pollinated, they do not develop a seed.

The Produce Hunter notes, “Once a COCKTAIL AVOCADO is fully ripe, you can avoid the whole peeling ordeal by slicing off one end and squeezing the little fruit like a tube of toothpaste (from the bottom, please!). The lovely, ripe flesh will plop right out, ready to be enjoyed!”

I can’t imagine squeezing out a tube of avocado, but at least it would give you instant guacamole.

Avocados are native to Central America, Mexico and the West Indies. When the Spanish conquistador came across these fruits, they first called them “abocado”. Which is probably derived from the Aztec name for the fruit, abuacatl, meaning “butter from the wood.” Avocados were known by the Aztecs as “the fertility fruit”.

The majority of avocado grown today come from southern California, Florida and Mexico. There are mainly 3 types of avocado: Mexican, Guatemalan, and West Indies. The Mexican and Guatemalan variety have thicker skin and small seeds. The larger variety, with thicker skin and larger seed come from the West Indies.

The most common ones found in the market are the Fuerte and Hass avocado with thick skin. Recently I have found the West Indies version that was much larger and had easy to peel thin skin. The taste was not as buttery as the smaller ones, but it was still very smooth and good. I usually purchase these over the smaller variety.

An interesting fact about Avocado fruit is that they will not ripen until they are removed from the tree during harvest. This would definitely make it easier to harvest and ship.

I’ve been wanting to grow an avocado from this large pit I’ve saved for weeks. It’s supposed to be very easy to make the seed sprout. You will need a large pit (seed), container to hold the water, toothpicks to poke into the seed and hold it in place. Place in a sunny location and it should sprout in 3-6 weeks.

Here is a photo from Moondragon Health and Wellness.

I think this would make for a good science experiment for kids. Or for anyone interested in growing their own avocado tree. But waiting to see it actually fruit may be a while. Good luck!

Not only good for babies, but people of all ages! From the Paradise Grove Avocados:

“The Avocado’s smooth, creamy consistency makes it one of the first fresh fruits a baby can enjoy. Sodium- and cholesterol- free, Avocados contain valuable nutrients including 8% of the recommended Daily Value (DV) for folate; 4% DV for fiber and potassium, 4% DV for vitamin E; and 2% DV for iron. A serving of Avocado also contains 81 micrograms of the carotenoid lutein and 19 micrograms of beta-carotene. Per serving, Avocados have 3.5 grams of unsaturated fats, which are known to be important for normal growth and development of the central nervous system and brain.”

This green leafy herb goes by many names and is native to Central America. But it is now grown and eaten throughout Southeast Asia and Latin America. In many larger cities of the U.S., you can find these at the ethnic markets.

The three most common name is Sawtooth coriander (since the edges have little harmless serrated teeth). Another is Mexican coriander or culantro. In Lao and Thai it’s call “Pak Chi Farang”. Scientific name: Eryngium foetidum.

Some say the taste resembles coriander, but I think it taste much more interesting. More like fennel, Asian cilantro and other herbs too. So it’s more like multiple herbs combined in one crispy green leaf. It’s also very fragrant.

And tends to make soups (especially Pho) become more lively and tasty too. The younger leaves are the best, but the bigger leaves are also tasty.

If anyone would like to try growing them, Sand Mountain Herbs has seed packets available for $2.50 (50 seeds).

Recommended growing Zones 11-13 and needs hot and humid weather to grow well. I’m thinking Florida or Hawaii. If planting in full sun, they need lots of water. But the plants will also grow well in shade too. The key to encouraging more leafy growth is to nip out the flower buds once it starts to form. But keep some flower so you can save as seeds for next year’s harvest.

Besides being used for cooking, the sawtooth coriander is also used as herbal medicines. It also dried very well and can be saved for later use like many other herbs.

In Southeast Asian countries, the herb is useful for upper respiratory complaints to gastric upsets. In India, the root can be eaten raw for scorpion stings and is used to alleviate stomach pains.

I don’t think I’ve encounter any herb with so many names as this one. Here is part of the name list (source):

Culantro, spiny or serrated coriander, shado beni, bhandhania, chadron benee, coulante (Haiti), recao, fit weed, azier la fièvre, chardon étoilé, Puerto Rican coriander, shado benni, false coriander, shadow-beni, stinkweed, fitweed, long coriander, mexican coriander, ngo gai, spiritweed, bhandhania, false corriander, ketumbar Java, thorny coriander, long corriander, German Langer Koriander, Mexicanischer Koriander, Black Benny, Saw leaf herb, Saw tooth coriander, Spiny coriander, Fitweed, Chardon étoile fétide, Panicaut fétide, Herbe puante, Coriandre mexicain; Coulante, Hindi Bhandhania, Bhandhanya, Hosszú koriander, Mexikói koriander, Puerto Ricó-i koriander, Indonesian Walangan, Khmer Chi banla, Chi baraing, Chi sangkaech, Chi pa-la, Chi farang, Laotian Phak Hom thet, Malay Ketumbar Jawa, Spanish Culantro, Recao, Racao, Shado beni; Chadron benee, Alcapate, Cilantro habanero, Cilantro extranjero, Mexikansk koriander, Thai Pak chi farang, Hom-pomkula, Mae-lae-doe, Phakchi farang, Ngo gai, Mui tau, Ngo tay.

When I think of Mexican peppers I usually think of Jalepeno peppers. But this weekend I decided to add some new choices to my pepper selection.

These are fresh Pasilla peppers. They have a nice dark green color and very thick outer skin, but the inside is juicy.

Pasilla peppers are referred to many other names too. The word pasilla is translated as “little raisins” in Spanish. Another common name is pablano peppers. And the dried version is call ancho and are used to make Mexican mole sauce.

These peppers has an interesting taste that many would describe as earthy. But I say it taste like a good green vegetable with some heat. It’s not as hot as jalepeno, but has enough heat to keep it interesting.

Pasilla peppers are great stuffed because they have thick skin and good amount of space to fill. I actually prefer stuffed pasilla over stuffed bell peppers. I also think they are good slightly steamed or grilled and added to sandwiches.

In Mexico, they like to coat it with whipped eggs and fried them.  Just like French toast but with a pepper.

Another new favorite Mexican pepper of mine is now Anaheim pepper.  In this photo they look almost like Jalepeno, but it’s really almost two times larger and has barely any heat.

They have light green skin and are long and narrow. They are great when added to omelets or salads. I also like them slightly steamed as they don’t lose their crunch.

I found these at the local grocery store. I would like to have tried these locally when they are in season. But I’m sure these were farmed in Mexico.

As with many vegetables and produce sold these days, it’s best to soak them in a mixture of vinegar and water before serving. Rinse and clean well.

Chayote (pronouced cha-yoh-teh) have become more common in the vegetable stalls here in California.

The name Chayote or chocho derived from Mexico (Spanish). In the southern U.S. states, they are commonly eaten and known as mirliton or vegetable pear.  Chayote are cultivated in California, Florida, and Louisiana.

The inside of a chayote looks like - the seed is the best part. It is very nutty and creamy. It’s always a treat to open up a chayote and find a huge seed in the middle.

I don’t know if it’s a fruit or vegetable. When seen hanging from the vine, it’s more like a fruit. It’s from the gourd family that also consist of melons, cucumbers and squash.

Some think chayote taste like a potato and can be bland. But I think it has an interesting flavor, like a mix of cucumber and zucchini squash. It is full of vitamin C and other nutrients.

Chayote can also be eaten raw. It’s slightly crunchy. Just shred and mix with a bit of salt, lemon juice, and chili peppers. Chayote can also be added to stir-fry, to retain it’s crisp taste, do not overcook. The list of cooking with chayote can include baking and pickling as well.

All parts of this plant can be eaten, from the leaves to the root. The leaves are also used to make tea.  But I’ve never tried eating anything beside the fruit. I like chayote so much, I just steam them and eat as it.

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When I think of cinnamon, I usually think of cinnamon rolls rather then the actual spice. But this winter, I’m starting to think of cinnamon with much more appreciation. As cinnamon is not only tasty, but very beneficial for your health too.

Cinnamon cassia also known as Chinese cinnamon. Image source.

Cinnamon is native to India. The three commercially cultivated cinnamon include Ceylon (Cinnamomum zeylanicum), Indonesian (Cinnamomum burmanii), and Chinese cassia (Cinnamomum cassia). Many of the commercial cultivation of cinnamon are cassia. Countries that process cinnamon include India, China, Vietnam, Madagascar and Sri Lanka.

This is what a Ceylon cinnamon tree looks like: it can grow up to 15 meters high.  Photo from Pukka Herbs.

The harvesting of cinnamon is an interesting process. Cinnamon barks are harvested by cutting back two year old trees.  When the tree stems are chopped, new stem start to sprout around it. The process is call coppicing.  Then new stems can be harvested and the inner bark extracted for use.  That is what you see as the curled cinnamon sticks.

Cinnamon is usually sold in powder form or as cinnamon sticks (quills). The cinnamon commonly found in the market is cassia, which is Chinese cinnamon.  It’s difficult to tell between true cinnamon.

The sweet aroma is really what makes cinnamon special. It just reminds you of the holiday and can warm you up from the inside out. This special aroma comes from the cinnamon barks, which has volatile essential oils.

I have been tempted to add cinnamon oil to my handmade soap, as cinnamon oil is antibacterial. But I’ve heard about too many people being allergic to it. May be better used as a natural household cleaner instead.

The sticks make great Christmas decoration, as seen from Nye Noona’s beautiful photo of her Christmas tree. Photo graciously borrowed from Nye Noona.

The folks at World’s Healthiest Foods has a neat background about cinnamon. You can read more about it here.

One that I found interesting is that the scent of cinnamon oil can boost your brain activity. “Specifically, cinnamon improved participants’ scores on tasks related to attentional processes, virtual recognition memory, working memory, and visual-motor speed while working on a computer-based program.” -Research study from 2004 by the Association for Chemoreception Sciences, in Sarasota, FL.  I personally would think it’s peppermint oil, citrus oil, or the smell of coffee!

According to Gaia Herbs, cinnamon is not just good for digestion, it is also vital to promoting overall health.

“The bark of the preferred species (zeylanicum and burmanii) contain up to 10% volatile oil content in which the constituent Cinnamaldehyde is found. It also contains mucilage, tannins, carotenoids, and phenolics. Cinnamaldehyde has antioxidant properties and helps support fat and cholesterol levels in a normal range. The phenolic compounds especially the polyphenolic polymers have been studied for their effects to support insulin and blood sugar levels within a normal range and promote healthy blood flow. Maintaining healthy blood sugar levels is vital to promoting healthy vision, heart, circulation, kidneys and a healthy nervous system.” - Gaia Herbs

In traditional Chinese medicine, cinnamon can provide relief from the cold or flu. Just make tea using fresh ginger and cinnamon powder. Even if you are not sick, it still makes a good herbal drink!

Since it is Thanksgiving, I thought I should mention the health benefits of these tangy red berries.  They are usually available this time of year too.

The name cranberry derived from “craneberry” as the cranberry blossoms resemble the head of a crane. Wisconsin Rapids Area produces 30% of the world’s cranberries. Photo from Cranberry Blossom Festival.

I think the flowers look very much like fuchsias, except for what looks like beak here.  And the little green berries are cute.  I wonder how they taste.

Besides making sauce with them, cranberries can be a good addition to salads.  That add a slight bitterness, tangy punch, and the little pop sound when biting into them.   But I just like to mix it together with a bit of salt, chili peppers, and sugar - it is really good!

Cranberries are one of the most healthiest fruits available.  Dried cranberries are a favorite with trail mixes.  I also like them in granola bars.  It keeps the granola bar from being too boring.

The main benefits of cranberries is that it can help curb bladder infections (urinary tract).  Which I believe is much better than taking antibiotics.

Pretty bowl of cranberries.  Too bad the season is so short for harvesting them.  So get them while you can!  Photo from Naturipe Farms.

In 2005, researchers found that cranberries are also good for your teeth and gum.  This is from the University of Rochester press release on November 23, 2005:

“A team led by oral biologist Hyun (Michel) Koo, D.D.S., Ph.D., at the University of Rochester Medical Center has discovered that the same traits that make cranberry juice a powerful weapon against bladder infections also hold promise for protecting teeth against cavities. Koo found that cranberry juice acts like Teflon® for teeth, making it difficult for the bacteria that causes cavities to cling to tooth surfaces. Stickiness is everything for the microbe Streptococcus mutans, which creates most cavities by eating sugars and then excreting acids that cause dental decay.

Koo’s team also found evidence that cranberry juice disrupts the formation of the building block of plaque, known as a glucan. Like a mason using cement to build a wall brick by brick, bacteria use enzymes known as glucosyltransferases to build dental plaque piece by piece, quickly forming a gunky fortress that covers the tooth and gives bacteria a safe haven to munch on sugar, thrive, and churn out acid. Koo’s team found that cranberry juice prevents bacteria from forming plaque by inhibiting those enzymes and by stopping additional bacteria from glomming on to the ever-growing goo.”

But don’t go reaching for cranberry juice either, as the drinks are full of sugar. I would suggest taking cranberry fruit extract in pill form.

Gaia Herbs (supplier of herbal extracts and supplements) listed these nutrients found in the American Cranberry. Starting with polyphenols, anthocyanosides, proanthocyanosides, quinnic acids, catechins and a host of other antioxidants including a fair amount of Vitamin C and small amounts of Lutein, and quercitin.