08-06-2010, 08:41 PM
I have found that bananas grown in cool areas, if allowed to ripen will have hard centers. The flower also doesn't want to emerge if the weather is cool, which can cause all of the plants to delay their maturity to the same time. In the low lands bananas, coconuts and papayas are at home. That is why they are grown commercially at elevations below 2000'. It certainly isn't because farm land in Kapoho (papayas) or Kurtistown (bananas) is cheap. It is encouraging, however to hear of people being happy with their banana and papaya production and quality at 2000 feet. I have read of Indian banana varieties that do well at 4000' but not sure what latitude in India.
You can eat breadfruit every day and not get sick of it. The trick, I think, is to eat it with meat. Breadfruit with beans or peas doesn't satisfy me fully. People who eat lots of breadfruit tend to eat it roasted over fire. When you first start eating breadfruit, don't expect it to taste like potato or bread. Let it be what it is. You will get used to it, even if you don't like it at first.
I've not made pounded breadfruit, but have made pounded taro and pounded taro with water and then fermented. I can't remember what is called poi and what is poi poi. The fermented taro is fantastic and almost magical. How unsalted food can sit it a bucket at 70 degrees F and not go bad after a month is beyond my understanding. A couple of spoons of fermented taro paste into a soup gives the soup a rich cheesy flavour that is lovely and doesn't resemble the flavour of taro at all.
You can eat breadfruit every day and not get sick of it. The trick, I think, is to eat it with meat. Breadfruit with beans or peas doesn't satisfy me fully. People who eat lots of breadfruit tend to eat it roasted over fire. When you first start eating breadfruit, don't expect it to taste like potato or bread. Let it be what it is. You will get used to it, even if you don't like it at first.
I've not made pounded breadfruit, but have made pounded taro and pounded taro with water and then fermented. I can't remember what is called poi and what is poi poi. The fermented taro is fantastic and almost magical. How unsalted food can sit it a bucket at 70 degrees F and not go bad after a month is beyond my understanding. A couple of spoons of fermented taro paste into a soup gives the soup a rich cheesy flavour that is lovely and doesn't resemble the flavour of taro at all.