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Foraging today in Florida

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  • Foraging today in Florida



    On my beach walk, there were lots of coconuts compared to the usual several. I'm thinking that maybe the recent very high tides have washed some out of yards or something. About fifty miles north of here is the northern limit, and the current comes from the north. I thought about picking up a few, but then I'm confronted with the usual problem: How to get that brown skin off of the meat.


    This afternoon, over to Dave's to get eight carambolas. I expect to use them tomorrow to make salsa with them as maba suggested.


    Then down to the roadside avocado tree in the other direction. Nothing on the ground, but a lot of those big alligator pears hanging, ripening. Should be good in about a month.


    I'm debating going over to another by-the-sidewalk fruit, the prickly pear. I'm not sure what to make of this carb analysis. If it ain't dietary fiber, and there are no sugars (really?) what's left? Can anyone explain?


    http://tinyurl.com/muv2wq


  • #2
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    Towards answering my own question about the carbs, I found this: http://www.expertfoods.com/FAQ/labelvalues.php


    While it may explain, it does nothing for the consumer.

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    • #3
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      Hmmm... Florida, current from the north puts you on the Gulf side.... 50 miles south of the limit for coconuts.... I think that puts you somewhere between Punta Gorda and Sarasota. Venice, maybe?

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      • #4
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        OTB, you need one of these

        http://grocerythai.com/coconut-grater-seat-p-755.html


        foraging for coconuts and avocados is WAY foreign to me, that is so cool.

        It's grandma, but you can call me sir.

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        • #5
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          Tom, a good geographer. Sarasota.


          As to the grater, I guess the first trick is to get two halves instead of lots of chunks. Like I have.


          Maybe I'll grab one in a day or two and see what I can do with an axe.

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          • #6
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            ok Starfruit...found it at the store today and wouserssssssss they are $3 each and very tiny..how do you eat these? do you peel them? they better be darn good for that price? xoox Darlene

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            • #7
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              Wash them and eat them whole, PrimalGoddess. You eat the skin. I find them to be a little bland, but not bad.

              Start weight: 250 - 06/2009
              Current weight: 199
              Goal: 145

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              • #8
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                There's a winery just down the road from here that makes a starfruit wine. Pretty good stuff. A little sweet, though.

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                • #9
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                  really whole? it seemed a bit waxy on the outside? I wonder if the produce guy would let me take a bite of it before I buy it (lol) oxox Darlene

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                  • #10
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                    The skin should be smooth, but naturally it is not waxy. But at the SAD grocery, who knows. Eat the whole thing.


                    As they go into over-ripen mode, the edges will start to turn dark brown. Still very edible, but you don't want one where the brown has moved from the edges to the body. You can cut the brown off and the rest is still good, but that's not something you want to do at $3!! Oh, yeah, eat the seeds, they are nothing. (Or plant them???)


                    According to the nutritional data, there is very little sugar, which is why they are not real sweet like so many fruit. Tasty, pretty much, but not sweet.


                    I'll probably be trying a salsa today. Since they aren't real juicy, I'll probably just dice them, some jalapeno, and green onion up and put the ingredients on my eggs.

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                    • #11
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                      no axe required. Just whack it between the eyes with a hammer.


                      here is how a saomans do it:

                      http://www.youtube.com/watch?v=ndkOv3xmU98&NR=1

                      It's grandma, but you can call me sir.

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                      • #12
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                        You have to have the husk off to do that, SG. I was thinking of just going for husk and shell in one whack.

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                        • #13
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                          Great video, SG. Interesting how he could just squeeze the oils out of the meat w/o hot water.


                          Now, I just need to keep my eye out for a big stick, I guess......

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                          • #14
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                            time to get my club lol grunt grunt grunt xoxo

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                            • #15
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                              [quote]

                              It’s interesting to note that the Sanskrit for the coconut tree is “kalpa vrisksha,” the tree that produces all the necessities of life.” In Polynesia, it is a custom to plant one coconut tree for each newborn baby. The idea was that since the tree lives about the same number of years as a human being, the child would be guaranteed food for his lifetime. Coconut trees may live 60 or 70 years; some live as long as 100 years or more.</blockquote>


                              http://www.blue-hawaii.com/newsletters/mar2003nl.php

                              It's grandma, but you can call me sir.

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