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The flavors of this cookie, made of cashew nuts and sesame seeds resting on a wafer, are nicely balanced—sweet but not cloying. The crunch of the cashew nuts and wafer is satisfying. Two pieces of the cookie were a light and pleasant accompaniment to my cups of green tea this morning.
A naturally spicy rice paper-covered gummy. It has a strong and lingering ginger taste—so much so that I eat only one piece at a time—but don’t find it overwhelming. This candy makes me wonder why I used to dislike the taste of ginger. Anyone else experience the same dislike/like relationship with it?
Peeled and in its raw form, this vegetable is slightly spongy in texture, like an old and tired cucumber. Cooked, Chinese okra has a mild taste similar to zucchini. It holds sauces (e.g., oyster, black bean) well, and can be used in a stir-fry or as a side dish, as well as stuffed with seasoned ground pork. But the different dishes in which Chinese okra can be served isn’t the first thought that pops into my mind each time I see it.
To eat fresh longans, peel the brown skin to reveal the translucent sweet and juicy flesh, and chew around the black seed. When this tropical fruit is out of season and unavailable in grocery stores, there’s an alternative that should be readily purchasable.
Peek…
a…
boo! Its official name is the Fragrant pear, but I like to call it the Peekaboo pear. Crisp, juicy, and subtly sweet, the Fragrant pear fits easily into the palm of my hand (and is smaller than several varieties of pear commonly found in American supermarkets, like the Bartlett). I find it elegant in appearance, and delicate in smell as well. (If the Fragrant pear’s scent was bottled as a perfume, it’d be one you’d want to keep sniffing instead of washing off at the first opportunity.) I ate a Fragrant pear a few weeks ago (not the one pictured) that was one of the best pieces of fruit I’ve ever eaten. I’m about to repeat myself, but that pear was crisp and juicy, and delicately sweet in taste and smell, and something more. A lot more. |
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