1001 FTEBYD (27 – 30)

I was thinking about how posting just a list of the 1001 foods might be boring… so I’ve been trying to add a little text to accompany theses posts (such as –which I have eaten and/or other interesting pieces of info). This week I tried to find recipes on other bloggers sites… I wasn’t successful with all four, but was able to find a few. If you try any out, please DO let me know!!

  1. Davidson’s Plum: Very sour, with grass, resin and green bell pepper notes; native to rain forests of Southeast Queensland
  2. Jamun: Varies from sweet to tart — with mouth puckering astringency when unripe; very popular as a late summer snack in India
  3. Illawarra Plum: Subtly sweet and milt; is a type of conifer grown on Australia’s East coast; used in both sweet and savory dishes
  4. Cashew Apple: Technically not a fruit; grown in Brazil; have a tangy, astringent bite; used to make one of Brazil’s most popular fruit juices

Cinnamon Biscuits Filled with Davidson Plum Jam from the blog Edible Culture.

Jamun Jam from the blog The Cooks Cottage (Indian food and recipes).

For the Illawarra Plum — since it is a popular fruit in Australia — I found many, many recipes pairing it with game meats… such as kangaroo, emu and pork. I decided to go with the Baked Illawarra Plum Cheesecake instead, located on the Dining Down Under (an Aussie cooking show) website.

The Cashew Apple is pretty tricky. According to About.com:

“Although the fresh cashew apple fruit is not only edible but delicious, it is only available to those who grow the plant. It is much too perishable to bring to market. Cashew apples begin to ferment as soon as they are picked and will barely last 24 hours. Cashew apples are highly prized in the growing locale, where they are sometimes found canned, in jams, or used to make liqueurs. ”

I looked and looked and looked and looked… but alas, could not find one recipe (or online source for that matter) for making Cashew Jam or Liqueur. I couldn’t even find any place to buy the canned version of it. So, if you want to try this “sort of, but not really” fruit, you need to head to Brazil. Case closed.

Do any of you have experience with these foods that you would like to share?

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