Comments on: Tropical Treats Tasting Time Part One: February in Florida The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 By: 20oz Fri, 30 Sep 2011 17:01:44 +0000 Thought I’d throw in my experience with the Cas guava. Living with a spanish speaking host family in Costa Rica meant waking up to fresh squeezed juice every morning. Now and again we would get this amazing lime/melon flavored Cas juice. I was obsessed with fruit the whole time I was there but could never buy Cas from any of the fruit markets. I figured it was the language barrier was preventing me from tracking them down until I saw just how much work (and sugar) went into making a pitcher of this stuff. Turns out it wasn’t popular enough to just pop on down to the fruit stand and buy. I miss it though and will have to get myself to the Park next guava season.

By: davearnold Wed, 21 Sep 2011 19:35:56 +0000 Will do. I’ve only distilled chocolate under vacuum, but I’ve had some good stuff from a normal still (At least I think it was).

By: Tony Harion Wed, 21 Sep 2011 07:47:46 +0000 I really like the combination of cashew and fresh herbs like lemon grass and fresh melissa/lemom balm. They really have to be VERY ripe. The sweetness in this fruit is just amazing and i´ve even seen drinks where it pairs well with coffee/chocolate in a very interesting and unusual way. The cashew caipirinha is a must try. Next time they are in season we are going to ferment end distill some into a spirit… let’s see what happens.

Damn! They have some great fruit in the north of Brazil. Cashew, Cacao, Seriguela, Jambo, umbu, umbu-caja, Graviola, Cajá, Mangaba, and so many more…

For some reason it´s never that easy to source fresh cacao at a good price at our distribution centers here in Belo Horizonte. It´s usually grown up north, but it seems there is a gap in the distribution for final consumers for the fresh stuff. Sure you can find it, just not at a great price as other fruits.

What I do many, many times is ask my distributors to save me some of the semi-off cacao they get. They usually have a few brown spots on the outside, but have fine beans (most of the times), this way they turn out free and yield great results.

BTW, try to source some cacao juice if possible, it doesn’t resemble chocolate at all and makes some fine drinks. It can be found frozen.

Cacao is right now my distilling goal, but unlike with the juice, I would love to have the chocolate flavor. Unfortunately as far as I’ve researched and experimented it´s not going to happen without a vacuum. Any thoughts?

Hummm.. I better visit that Achiote tree…
Sorry for the late reply. Ever thought about adding a “subscribe to comments via email” option on the site? I’m sure I’m not the only one interested.

Let me know if you ever come around here, we´ll go for some fruit porn.


By: davearnold Mon, 19 Sep 2011 12:26:55 +0000 I need to visit Sao Paulo. I wish I had regular access to all the fruits you guys do. I checked out your website a bit. What do you use the cashew apples for? I’d like a supply of achiote and fresh cacao to make some old-school blood-colored chocolate drinks.

By: Tony Harion Sat, 03 Sep 2011 17:10:28 +0000 Wow! This sounds like an amazing visit.

I’m glad you tasted jaboticaba! They grow all over here in Brazil, but not a lot of people have them often abroad. If your grandmas back yard didn’t have a jaboticaba tree you didn’t really have a grandma when I was young.

Here you can find jaboticaba port wine, liqueurs and even beer. Some are good some not so much, but if you make jaboticaba liqueur yourself I’m sure you’ll love it!
We’ve done some experimenting and found that the trick to success is to balance how much skin X white part you include. Give it a try.

We have an Achiote Tree at my dad’s but only used it to play as body paint when we where kids. Our native Indians used them to paint their bodies, as dye and in ceremonies. what would you use it for in a bar? (besides coloring)

@ Chuck Mangosteens are fantastic around here. I love them!

On the star fruit issue I have to say that I do like them. They work nicely in a fresh salad with a light sauce and blend very well in cocktails.

I got a fruit shopping guide caller “Fruits you can find in São Paulo” (Frutas que você encontra em São Paulo) a while ago and was amazed at all the variety you can find on retail there that I cant find here in Belo Horizonte. There is not a lot of info in the book and I don’t really recommend it, but it’s useful when wondering our huge distribution centers or exotic fruit markets. I use it mainly to figure out what they name the new stuff I find all the time here.

Have fun on the mango project. To me it’s THE MOST PERFECT fruit.

By: Leah Wed, 31 Aug 2011 20:57:56 +0000 I love Sapodilla too! Here in Brazil, we call it Sapoti …and even though its very common in the countryside, its really expensive at the city markets. Makes me very angry. ; /

By: kitchengrl Thu, 18 Aug 2011 03:19:50 +0000 heh. Glad I didn’t pop more than a couple of those scales – hurt like a mofo

By: davearnold Wed, 17 Aug 2011 12:10:21 +0000 I want tiny sweet pineapples.

By: Nia Tue, 16 Aug 2011 16:20:20 +0000 I LOVE the sapodilla, in India they’re called mud apples or chiku. I had them every morning with lime juice. Also, the oranges in India are very pink, and the juice is unreal, and they have these tiny sweet and very tender pineapples that I also ate by the lb.

By: davearnold Tue, 16 Aug 2011 13:32:21 +0000 Ouch Kitchengrl –those were oxalic acid crystals.