Welcome to the August thru May '97 Archive !
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Produce Quiz --- What am I?
Plum out of water. (8/28/97)
I am a product of centuries of
cultivation and selection. I am indigenous to central Asia and Europe. I was
very popular among the Greeks and Romans but my oldest friends are the Chinese
who have known me for close to 5,000 years. I am starchy, crunchy, sweet and
particularly petite. In my early days my look and taste was a bit of an
eyesore, until my friend the famous botanist Gregor Mendel got a hold of me,
fortunately, and greatly improved my appearance and taste over the years. I am
raised with several brothers and sisters, I rarely grow alone. Our homes range
from 1 ¾ to 6 inches in length. Each home contains as little as one or as
much as ten of us. My skin can be slim and svelte or flat and swollen but
always with curves in all the right places. I have over 1,000 varieties
including smooth and wrinkled. For the most part you'll find my smooth frozen
and my wrinkled canned. My colors range from green to grayish, whitish, or
brownish. I am sold fresh, dried, or frozen. I contain small amounts of
protein and I am rich vitamin B. I am often used as a cover crop as I provide
nitrogen for the soil. I am mainly consumed in soups or a traditional side
dish to accompany meat, and mixed with other vegetables. As for one of my most
popular varieties they may not be handy when building a man or ball but I
wouldn't plan to stir fry with out them. (8/21/97)
I am considered ancient, but
this does not make me bitter, however I've been known to be sour. I am available
from early Spring to late Autumn. My leaves are large and green with a broad
base. I am known for my high acid content. My main varieties are Wild,
Round-leafed, Garden and French. Cooks prefer my French variety, Rumex scutatus,
because it is less acidic. Ancient Greeks and Romans used me for my acidity as
an aid in digestion. I am often found hanging with my buddy lovage but even
solo I add tartness to a variety of dishes including green salads, sandwiches,
cream-based sauces, omelets, soups, quiches, soft cheese, veal, pork, and fish.
My leaves are very rich in potassium, Vitamin A and Vitamin C. Although I have
a potent bite, I can also be tender, especially to meat before stewing and
braising. Don't be fooled by my English name, I will not make you high, but I
may make you pucker. (8/14/97)
God blessed America -He gave it
country quilts, apple pie, fourth of July and me!!! I am a member of the heath
family. You won't find me flourishing in the fields but you will find my
clusters sprawled throughout the woods, mountainous regions and peaty soils. My
flesh is sticky sweet, and don't miss my seeds, they're tiny!! I have
approximately thirty varieties all falling under the categories of Vaccinium
Angustifolium, which are large with a very sweet and intense flavor and
Vaccinium Corymbosum, which are smaller, milder tasting version (Are you from
Jersey? If so than you have no problem finding me, this version is widely
cultivated there). However I'm not around for long, don't blink or you may miss
me. Please! Treat me gently when you wash me, I am very fragile and highly
perishable.I'm an all day long delight, served plain or dried, as a breakfast
accompaniment, in fruit salad, yogurt, sorbets, vinegar, juices, jams, pies,
cakes, and even topped with orange juice and vodka for a tasty after dinner
delight. I am a significant source of Vitamin C, potassium, sodium and fiber.
Hey, If you don't consume me for my delightful flavor, keep in mind I am also a
"pharmafood" and said to have the effects of an astringent,
antibacterial, and antidiarrheal. Don't mistake me for cousin Bill and beware
of tricky peas holding their breath to fool you, although their true colors
eventually come out with the stars. (8/7/97)
I am originally from the Middle
East and Central Asia. I have been cultivated there for thousands of years. I
am a member of the Umbelliferae family (you may have heard of my cousin
hemlock, I know Socrates has.) I am a biennial plant and have hundreds of
varieties ranging in height, thickness and color. In fact my various colors
almost cover the entire rainbow including white, yellow, orange, red, purple and
black. I am produced around the globe largely in China, Poland, Japan,
France, England and the United States. Need to soothe a burn? Use me in my raw
form as a compress, I provide immediate relief. Bloated? Menstrual cramps?
Steer clear of the medicine cabinet, aim for the refrigerator and munch on a few
of me. Interested in wine making? You may need me handy for a few recipes.
There's even more! I am commonly used in salads, appetizers, soups, stews,
quiches, soufflés, omelets, cakes and cookies or simply glazed with a
little butter. I am a dieters delight with my low calories, no fat, and 87%
water content. I am rich in vitamin A and Potassium, and also contain small
amounts of vitamin C, thiamin, folic acid, and magnesium. The oil I produce is
rich in vitamin E. You may find me without my skin and top (although I hear he's
doing stand-up comedy). Children snacking on me may be bright, but Bugs
snacking on me is always gray and white. (7/31/97)
I am a member of the nut family.
I am native to the Southeast Asia and the Melanesian Islands in the Pacific. I
am the year-round king of tropical and subtropical regions. I am thick headed
with green skin at birth but I turn scraggly brown with tough brown hairs
tousled around my shell as I age. I am really all you need to live. Everything
about me is useful. The wood in my palm is used by carpenters, my leaves are
strong and fiberous, used for rope baskets and fabric. My oil is everywhere. In
fact you are probably using my oil right now. In Sanskrit my tree is referred
to as "kalpa vriksha", which means "tree which gives all that is
necessary for living". While my flesh bears crisp delicate white meat my
belly is usually full of liquid. You rip my flesh for rich tasting popular
shell fish dishes, ice cream, cakes, cookies, candy and flakes, while you drain
my belly for drinks, sauces, curries, puddings, and desserts. I am deadly as I
contain huge amounts of saturated fat. On the plus side I have moderate
amounts of fiber, and scarce amounts of protein, calcium, sodium, phosphorus,
potassium, magnesium, iron and copper. I am great at falling on heads, is that
why the Marx Borthers used me? (7/24/97)
I am one of the oldest and
wisest varieties of my family. I am a native of Brazil where I am referred to
as Bahia, and I am presently widely grown throughout the US, Spain, Israel,
Australia, South America, and South Africa. I have many cousins which are
distinguished by their ripening time period. Some names you'll find on my family
tree are Washington, Fukumoto, Beck, Lane Late, and Cara Cara Pink. I can be
left at room temperature for about one week than I must be refrigerated or I
will shrivel like a prune. I am bright, round and in a constant state of
pregnancy.(Don't expect an invitation to the christening, I actually never give
birth.) I am found all over the recipe book in juices, fruit salads, soufflés,
marmalade, sauces or combined with duck, beef, pork and seafood. However, most
likely you'll see me, on a daily basis, eaten right out of hand. I easily slip
out of my thick skin and I'm known for my rich sweet juicy seedless pulp. I am
the forerunner in vitamin C content and am also a good source of potassium. I
am named after my most distinguishing human -like feature, add some fuzz and I'm
an instant bar-fly. Similar to this human feature, I am often lazing in the
sun or being stripped or squeezed. However, I don't recommend a piercing.
(7/17/97)
Until recently I could only be
found outside south China, Southeast Asia, India and the Philippines. I am
also known as the Balsam Pear yet in the British Isles I am referred to by my
Indian name, Karela. I am surprisingly in the fruit family, though I resemble
several vegetables. Actually, before puberty, my pale to dark greenish color,
oblong body and shiny pimples, bumps and ridges, I may be mistaken for a
member of the alligator family, most likely the teenager. When fully ripe,
however, I beam with a an orangey red skin and my seeds are crimson red. I
thrive in the outdoors, especially a warm humid climate, but need plenty of
water. My flavor is distinct and can be described as sour and bitter with a
hint of okra. (Too bitter for most, before I've been cooked). To the average
household produce buyer, I may be mistaken as shriveled, dried out produce, but
for the Malaysian and Oriental chefs I am a crunchy treasure with many uses and
forms such as being pickled, canned, dried, stuffed with fish or meat, stir
fried with pork or other vegetables, in soups, or mixed with soya beans for
curries. (7/10/97)
I am famous for playing hard to
get, yet the few that are graced with my presence find me on a small tropical
tree cultivated in parts of Vietnam, Thailand, Cambodia, Sri Lanka, and the
Philippines. I am the reigning queen member of the Guttiferaceae family and am
actually referred to as "Queen of the Tropical Fruits." I grow at my
own leisure, which is usually a timely fashion, and I am difficult to propagate,
even down right persnickety. My thick vibrant skin is strikingly handsome. I
share the same purplish red skin color as a pomegranate, but I am far more
beautiful, both inside and out. My insides are segmented into small pulpy white
to ivory sections. My pulp is delicate, yet powerfully sweet and juicy. My
exotic flavor has been described as a mixture of pineapple, apricot, orange and
grape. Taste me and I will practically melt in your mouth. My pulp can be
pureed and used as a topping for ice cream, sherbet or tossed in a fruit salad.
Most take delight in scooping me right out of my chilled skin. In Indonesia,
lucky for them, I am actually abundant, and I am often used in recipes for
pickles and vinegar. If you are blessed with fashion sense, you may be wearing
my eye catching color on your belt, shoes, wallet or gloves because my skin
contains tannins, used for dying certain materials. I contain potassium and
vitamin C as well as traces of iron and niacin. If my name were broken down you
would find the name of another member of the fruit family, but believe me there
is no relation. (7/3/97)
I am delicate, petite, pretty
and succulent. I grow in the cooler regions of the northern hemisphere. My
European varieties derive from the species Rubus Idaeus while my American
varieties come from Rubus Strigosa. I must be kept frigid and cold or I will
rebel, perish, leak and stain. I was barely seen until the 18th century when I
became popular on the dessert table, in fruit salad, served with peaches and
cream, or pureed and used in jellies, sauces, sorbet and puddings. My family
covers a rainbow of colors ranging from white through, yellow, orange, pink,
red, purple and black. My Scottish cousins are the envy of the family. Due to
the damp cool climate of Scotland they are reputedly the best of their kind in
the world. I am high in fiber, a good source of vitamin C and contain traces
calcium and vitamin A. Although a favorite on the dessert table, My
association with discolored skin and nasty noises makes me an unpopular
participant in a bikeathon or running race. (6/26/97)
I am a fruity member of the
cucumber family. I am also a native of Africa and I have an old soul. In fact
I have been cultivated and sucked upon well before 2000 B.C. My marbled skin is
thick and rich in color. I am sweet and crisp and if the" weasel rip my
flesh" it will reveal a vibrant red, pale pink or golden yellow. My fifty
plus varieties differ in weight and size. My round cousins are the lightweights
of the family, while my oblong uncles are more plump. Some of the gang on
steroids can reach over 110 pounds. In certain regions my skin is pickled,
candied,or fried, but I am usually found slurped, moon shaped, ragged, and
discarded. My smooth little seeds, one of my more prominent features, are not
very loyal as they are often found spat, spewed, or flicked. Some of the more
distinguished members have no seeds at all, but they often get senile early,
have no friends, and never any fun. I'm a good desert companion so take me
along with the camel, but prepared for my diuretic effects. I am a small
source of Vitamin C and Potassium. (6/19/97)
I am an native of Malaysia,
although I flourish year round in Brazil, U.S., Mexico and Israel. I am not
alone on my branch. I am always accompanied by my fragrant, white and red
petals. Although my diameter ranges from 1 to 2 inches and I am thin skinned,
this is no indication of the pulpy punch my flavor packs. My potent juice is
added to cakes, soups, sauces, punches, fish, sorbet, and pies. In Florida,
one of my unique varieties, has been known to open doors. In California I can be
shaped like a football. But more often my glistening, bright, smooth skin
garnishes summertime specialties. I share many characteristics with a cousin
fruit, often we are used together, but I should never replaced him, or your
guests will leave with a sour taste. I am an excellent source of Vitamin C as
well as potassium, folic acid, and calcium. I am also good for your daily bouts
of scurvy, so keep me on hand. (6/12/97)
Related to the cabbage and
mustard family, I was the main game in Europe until the potato took my number
one spot. Often considered a poor mans vegetable, as I am easy to grow. I do
well in poor soil, ripen quickly, and I keep relatively well. I can be shaped
like a carrot or a basketball. As a CRUCIFEROUS vegetable I can weigh up to 40
pounds or be the size of a golf ball. My colors range from black to white
including yellow, green, red and purple, but my innards are always white. As a
baby I am delicate and sweet but as I grow my sulpher content increases which
gives me a coarse, woody texture and a tangy, peppery taste. I contain trace
amounts of arsenic, and I'm a fair source of vitamin C. My tops are often used
for spring greens while my bulb is usually peeled, boiled and served with
butter, salt and pepper. I am a great ingredient in mashed potatoes. I can be
boiled, steamed, mashed or pureed, stir-fried, cubed, poached, braised, or used
raw in salads. I can even be deep fried for chips Several people claim to have
just fallen off my truck, but I've never seen this and I've been around!
(6/5/97)
I am probably the most popular
Summer herb. I am a favorite for gardens. As a member of the mint family the
Greeks called me the "royal herb". Some consider my flavor to be a
cross between licorice and cloves. Keep me warm or my skin will blacken and
sag. I am rich in volatile oils and my leaves, which can be fresh or dried,
range in color from green to dark purple and are flat or ruffled. Some of my
varieties are lemon, cinnamon or Thai. I am used fresh in salads and cold
sauces, and cooked into hot sauces, soups and stews. I am often combined with
parsley, rosemary, oregano, thyme, sage or saffron..(5/29/97)
I am a large, edible, green
juicy leaf that rhymes with "how do you do". Originating in Africa my
leaf has now become the name for many amaranth species (primarily Chinese
spinach) and several tuber varieties including tarro, dasheen, eddo, tannia, and
coco yam. I am most popular in the Caribbean (Trinidad and the French Antilles)
where my name is a famous soup made with okra, salt pork, yams, chiles, spices,
and coconut milk. Aside from the soup I can be cooked like turnip or collard
greens. In Greece and Mexico my leaves are believed to have magical properties
and were used in religious ceremonies. The Greeks also believed me to impart
curative powers. Usually canned, I am difficult to find fresh, and sorrel,
spinach, or chard are often used in my place. I am rich in iron and vitamin C.
(5/22/97)
I am grown on every continent of
the globe except Antarctica. My earliest cultivation took place in China. I was
made popular by Roman authors in the first century, medieval monasteries in
England, and by the famous author Geoffrey Chaucer who wrote about us in
beautiful gardens. With my hundreds of varieties I range in color from
yellowish-green to deep purple, and in size I range from a small cherry to a
hen's egg. There's even a dinosaur variety named after me. I contain one
inedible pit in my center. I will ripen after picked, but this process is
slowed by refrigeration. When ripe I can be so sweet and so very juicy, public
joy during my consumption must be refrained though often revealed by drippings
on clothing. I am used dried, in brandy, liqueur, jam, pudding, breads, cakes,
compotes, oriental sauces, and a variety of other sweet and savory applications
but am definitely best eaten fresh out of hand. I am fat free, low in sodium,
and only contain 33 calories per piece. Often the mere mention of my name
implies goodness and delight. (5/15/97)
I am native to southern Europe
where I grow wild and am widely cultivated. Used by the Greeks for medicinal
purposes, I was also made into a crown for the victors of Isthmian and Nemean
games. Continuing on, I was also part of Circe's "pleasant lawn" in
the Odyssey by Homer. I was even made into a wreath to ward off drunkeness,
but it was never proven effective. Although I can even be used for pottings and
edging, I am primarily edible with peppery green leaves and white roots. When
displayed fresh I am almost never eaten and become a regular sighting for
busboys and dishwashers. I have over 30 cousins but only two or three are
common. I can be used fresh, dried, or frozen, each style having its own unique
flavor. As an excellent source of vitamins A & C. I am used in just about
anything from salads to stews, from egg and cheese dishes to pasta, with meat,
poultry, or fish, in any vegetable dish and any savory sauce or as a garnish.
I also have the honor of being a major player in fines, garni, persillade and
gremolada. I even taste great when I'm fried. (5/8/97)
I am native to the dry regions
between Central America and the great deserts of the USA. I have also become
prominent and firmly established in areas around the Mediterranean as well as
India and Australia. As well as being a sweet fruit I also have value as a
hedgerow plant, particularly in the Mediterranean region. Although some of my
cousins are spineless, most of us have external attitudes and we'll prick you
if we can. You have to be extremely careful when peeling my skin, but I'm worth
it!! Some toss me in water, others use a can and a hook, and others even roll
me in sand, but ALL wear rubber gloves when handling me. My color ranges from a
green-yellow to a deep rosy apricot color. I average about three inches in
length and I'm always ovoid in shape. My yellow or pinkish flesh contains hard
edible seeds, while my fruit has a sweet, warm, low acid flavor. I am excellent
in compotes as I get along well with other fruits, even the tarts. In Arizona
and Mexico I am made into a candy. In Tunisia you can often find me in a jam and
in the USA you will find me in a jelly as well as a puree. I can also be boiled
into a pulp resembling applesauce. Spanish settlers reduced me even further to
make a syrupy paste "queso de tuna". (5/1/97)
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