I Need Help Identifying Some Fruit And Vegetables:)

[GoldyViolet]

How fun! You've inspired me to go to my local farmer's market and just buy fruit/veggies I would normally not buy.

Jicama is awesome - next to salads, it's really good in fruit-based salsas such as Mango salsa. It adds a nice crunchy texture. I imagine you can add it to any recipe that calls for a crunchy texture - it's so mild it will blend with many things.

Have a blast!

[animalcrazy]

I love Jicama chilled with lime juice. Just cut it into chunks and squeeze some fresh lime juice on it. I like it with fish. I like to grill the plantains with a drizzle of maple syrup. Just cut a slit from one end to the other and put some maple syrup along the slit. You can wrap it in foil for the grill or leave it slit side up on a plate and microwave it for a couple of minutes. I like mine really soft. I tried the bitter melon in a pork stir fry with egg but I couldn't get past how bitter it was. Someone told me at work to peel it and it won't be a bitter. I still have your pancake recipe Lisa, but I want to find some buckwheat instead of using white flour.

[oregonwoodsmoke]

Jicama, peel it, cut into slices and eat raw. I like it dipped in ranch dressing. it's good added to green salads. It has a lovely crunch. Probably the closest comparison is water chestnuts, except the jicama is much better.

Cactus fruit, I've always just peeled it and eaten it

[EugeneOnegin]

Originally Posted by CheyDee

I've heard people say prickly pears taste like a cross between watermelon and kiwi. I like both watermelon and kiwi, but I don't care for raw prickly pears. I love when they're made into something though, (like jelly).

To me they taste like a cross between watermelon and raspberry.

I really wish someone would breed seedless prickly pears. I love them, but the seeds make them a PITA to eat.