Would you like to submit yours?
Ripe mangoes in Thailand are primarily yellow-orange in color and are green before they ripen. Both ripe and green mangoes are used in different Thai dishes such as salads and desserts among others.
Banana leaves are large, flexible, and waterproof. They impart an aroma to food that is cooked in or served on them; steaming with banana leaves imparts a subtle sweet flavor and aroma to the dish.The leaves are not themselves eaten and are discarded after the contents are consumed. Besides adding flavor, the leaves keep juices in and protect food from burning, much as foil does.
Jackfruit is a widely cultivated and popular food item throughout the tropical regions of the world. Jackfruit have a distinctive sweet and fruity aroma. A fully ripe and unopened jackfruit is known to “emit a strong aroma,” with the inside of the fruit described as smelling of pineapple and banana. The flavor is comparable to a combination of apple, pineapple, mango, and banana.
Regarded by many people in southeast Asia as the notorious “king of fruits,” the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering with an unpleasant odor. The durian that is native to Southeast Asia has been known to the western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as “a rich custard highly flavored with almonds.” The flesh can be consumed at various stages of ripeness, and it is used to flavor a wide variety of savory and sweet edibles in Southeast Asian cuisines.