+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 19

Thread: trai cay

  1. #1
    gdpt-
    Guest

    Default trai cay

    Mãng Cầu Ta - Sweet-Sop
    Sweet-sop, sugar-apple, and custard-apple are names given to this fruit from South America. Like the pomegranate, the sweet-sop is packed with seeds. The edible pulp is a thin layer covering the individual seed. The outer layers appear to be rough and scaly. The fruit is green even when it is ripe.

    Longan - Nhãn
    In Vietnamese, "long nhan" means dragon eye. The Longan is a close relative to the litchi. Longans are grown mostly in the cooler highlands of South-East Asia. It was brought here by Chinese immigrants as they migrated south and settled in various areas. The meat is translucent white and is very juicy and sweet. In Vietnam, dried longans are cooked in water to make a dessert drink called 'nuoc long nhan'.

    Star Fruit - Khế
    The starfruit is a native fruit of South-East Asia. The fruit has a distinct taste and is often used in cooking. When sliced cross-wise, the pieces look like five distinct-angled stars. The fruit is green when young, turning yellow to almost orange and slightly translucent when ripe. Starfruit's skin is quite tough while the flesh is soft, juicy, sweet and sour tasting.

    Rambutan - Chôm Chôm
    The Rambutan, also known unofficially as Hairy Cherry, has its origin in the tropical low-lands of Malaysia. The name rambutan came from the Malay word 'rambut' for hair. Today, the rambutan is grown in the Mekong Delta of Vietnam. The fruit is about 5 cm long and has soft fleshy hair from 2 to 3 cm long over the entire surface. The peel turns from green to yellow to red as the fruit ripens. Once peeled the fruit yields a flesh that is white and firm. The rambutans grow in large bunches on trees that are 20 m high.

    Guava - Ổi
    The guava originated in the tropical region of the Americas to South-East Asia in the 17th century. Guava fruits are either round or pear-shaped, with thin dark green skin which becomes yellowish green as the fruits ripen. The fruits range from small tomato size to as large as 13 cm in length.

    Some Vietnamese like to eat the guava when it is not completely ripe. The flesh is crunchy much like eating a slice of apple. Sometime, the guava slice is dipped in a mixture of salt and grounded red chili pepper.

    Waterapple - Roi or Mận
    The waterapple is native to the South-East Asia. The coloring of the fruit varies from pale green to ruby red. The waterapple is bell-shaped and is about 5 cm in diameter. The waterapple has a slightly acid flavor and can be very sour. Vietnamese often use the waterapplase as offerings at the altar because of their vibrant colors.

    Papaya - Đu Đủ
    The papaya originated in Central America, and came to the Philippines during the Spanish occupation of this country. The fruit eventually spread throughout South-East Asia. The papaya tree bears only either male or female flowers with the female tree producing the fruits. Consequently, the male tree must be close by to pollinate the female flowers.

    The fruits are large, weighing up to 9 kg and often look like a large squash. The skin is thin like those of the watermelon and turns from green to yellow and orange as the fruit ripens. The flesh of the papaya may be yellow, orange, or reddish orange and has a consistency of a very ripe (soft) cantaloupe. Papayas are sweet and are used as dessert.

    In Vietnam, a popular dish using green papaya is "gỏi đu đủ bò khô", a salad like dish with shredded green papaya and shredded beef jerky eaten with a special hot sauce.

    Jackfruit - Mít
    The Jackfruit is a native fruit of Asia. It has its origin in India, though after many centuries of trade, it reached South-East Asia where it is considered a delicacy. Jackfruits come in many shapes and sizes, although generally they are oblong or pear shaped. They can grow to 90 cm long and can weigh up to 44 kg. The name Jack is believed to be a Portuguese mispronunciation of a Malay word meaning round.

    Jackfruits have a thick pale green rind with thousands of sharp hexagonal spines. Once cut open, the interior yields dozens of individual golden yellow pulps. The meat of the pulp covers a large brown pit. When ripe, the meat is sweet. The pit can be boiled and eaten as well. The wood from the jackfruit tree is very strong. Sometimes, it is used to make furniture and to build houses. In the north, the wood from the jackfruit tree is carved into statues in pagodas.


    Source: VietScape[dot]com

    Similar Threads:

    Other Threads:


  2. #2
    gdpt-
    Guest

    Default Fruits part 2

    Dragonfruit - Thanh Long

    Green dragon is the name of a newly cultivated fruit. It is rather big, weighs from 200 to 500 grams, and has pink or dark-red colour. The ripe fruit has an oval shape. When ripe, the fruit peels as easily as a banana. Its pulp is white and gelatinous. The pulp contains many seeds that cannot be extracted. The seeds taste like cactus, giving the fruit a sweet and sour taste.

    Rambutan (chom chom)
    A rambutan tree has broad foliage and many branches. In the southern provinces, the tree yields fruit at the beginning of the rainy season . The skin of this fruit is tough, thick and hairy. Its meat is transparent white and tender, and has a cool sweet taste in the mouth.

    Mangosteen (mang cut)
    The name and the shape of this fruit does not look attractive to those who first see it. The fruit is a bit smaller than a tennis ball and has a dark violet rough skin. When you peel off the upper part of the fruit with a small sharp knife, you can see the transparent white pulp inside in equal segments. While lifting each segment of the transparent white meat to your mouth you can imagine the light and pure refreshment that leaves a little sour taste lingering in your mouth.

    Durian (Sau Rieng)
    Durian is an expensive fruit. One Durian fruit is five to six times larger than a Mango. Its skin is thick, rough, and covered with sharp spines. With a gentle cut between the edges of the outer shell, you can easily open the fruit to expose the layers of bright yellow segments of meat that make the pulp look like it is covered with a thin layer of butter.


  3. #3
    gdpt-
    Guest

    Default

    Vietnam mình còn có fruits nào nữa ta?


  4. #4
    ESE Student
    Join Date
    November 2007
    Posts
    1
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default

    Xoài, Cóc, Me, Ổi, Mận, Táo, Lê, .....


  5. #5
    gdpt-
    Guest

    Default

    Thanks 81E.

    Ambarella - Co'c

    The fruit, which is popular in Asia, is plum shaped, sweet-sour and eaten at all stages of ripeness. Its distinguishing feature is a spiny seed. The spines toughen as the fruit matures, so that when eating conserve made from the almost-ripe fruit, the sweet flesh should be carefully sucked from the seed to avoid an unsolicited lip-piercing or a tough fibre stuck between the teeth. As the fruit ripens it becomes yellow to orange in colour and more fragrant and sweet, though still with a good percentage of acidity.
    Other namé: Otaheite, Tâhitin quince, Jamaica plum, golden apple;


    Tamarind - Me

    The hard green pulp of a young fruit is very tart and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, or as a snack. It is also rich in vitamin B and high in calcium. There are wide differences in fruit size and flavor in seedling trees.

    Xoài and táo are too common so it won't be mentioned here

    Any other ones???


  6. #6
    gdpt-
    Guest

    Default

    Star Apple (vu sua)
    No better word than marvelous can be used to praise the tropical fruit with the name Vu Sua (milk from the breast). The shape of the star apple matches the name attached to it, as does its juice which is fragrantly sweet and milky white like breast milk. A novice will certainly peel the fruit with a sharp knife, which may cause the precious juice inside to be wasted. When using a knife to cut the fruit, it is advisable to cut the fruit into two parts before using a spoon to scoop out the pulp, bit by bit, until nothing is left.

    Otaheite gooseberry - Chum Ruot
    Often the fruit is cooked with sugar, upon which the pulp and juice turns bright red. Common uses for the resulting fruit mixture are to prepare beverages or use as a sauce.


  7. #7
    ESE Student
    Join Date
    July 2007
    Posts
    12
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Default

    Quả sấu, dâu, bàng.


  8. #8
    gdpt-
    Guest

    Default

    Ahem, thay` KS, I couldn't find the "qua sau" & and has no idea what it is. Same goes with trai' bang.

    Bưởi - grapefruit
    Tart and tangy with an underlying sweetness, grapefruit has a juiciness that rivals that of the ever popular orange and sparkles with many of the same health promoting benefits. Grapefruits usually range in diameter from four to six inches and include both seed and seedless and pink and white varieties. The wonderful flavor of a grapefruit is like paradise.


    Persimmons - Hồng
    Persimmons are eaten fresh or dried, raw or cooked. When eaten fresh the peel is usually cut/peeled off and the fruit is often cut into quarters or eaten whole like an apple. The flesh ranges from firm to mushy and the texture is unique. The flesh is very sweet and when firm possesses an apple-like crunch. You can avoid the bitterness by soaking the persimmon in salt water for a minute before you eat it. The salt will remove most of the bitter taste in your mouth.

    Vải - Lychee
    The outside is covered by a pink-red, roughly-textured rind that is inedible but easily removed. The inside consists of a layer of sweet, translucent white flesh, rich in Vitamin C, with a texture somewhat similar to that of a grape. The red rind turns dark brown when the fruit is refrigerated, but the taste is not affected. It is also sold canned year-round.


    Pomegranate - trái lựu (granade/granada)
    The pomegranate is a popular exotic fruit whose origins are from the Middle East and Asia. You can recognize a pomegranate by its round shape, hard yellow and red colored outer skin, and by its unusual interior flesh that contains many small edible seeds. A semi-sweet pulp that can also be eaten surrounds each of these interior seeds.

    Tangerines - Quyt
    They are smaller than most oranges, and the skin of some varieties peels off more easily. The taste is often more sour, or tart, than that of an orange. Good quality tangerines will be firm to slightly hard and orange in color.


  9. #9
    gdpt-
    Guest

    Default

    The typical fruits that I did not include are: Banana, Strawberry, Grape, Orange, Apple...


  10. #10
    gdpt-
    Guest

    Default

    Mamey Sapote - Sam Pu Che^ (ma` mee/ sap` po^ tee`)
    The melon is eaten raw out of hand or made into milkshakes, smoothies, and ice cream. The melon's flavor is variously described as similar to pumpkin, a combination of pumpkin, chocolate and almond, or a mixture of sweet potato, avocado, and honey.


    Trai Trứng Gà - EGGFRUIT
    The plant's name in Vietnamese is cây trứng gà (“chicken egg” plant) because of the appearance of the fruit. Immediately beneath the skin the yellow flesh is relatively firm with a few fine fibers. Toward the center of the fruit it is softer and more pasty. The flavor is sweet, more or less musky, and somewhat like that of a baked sweet potato.

    Jaboticaba - Trai Sung (ja` bu ti` ka ba`)
    The jaboticaba is a slow growing large shrub or small, bushy tree. Fruit may be produced in singles or in clusters from the ground up all over the trunk and main branches, and the plant may fruit up to five times per year. Fresh fruit is delicious eaten out-of-hand and can be made into jellies, jams and wine.


    THANKS THAY` BOOMCHAT.


+ Reply to Thread
Page 1 of 2 12 LastLast