Tuesday, 8 September 2009

Golden apple (fruite cythere)

They have a green skin which becomes yellow when ripe.Inside a nucleus of fibrous and bristling spine adheres to the crunchy pulp. In Seychelles, the crunchy green fruit , preserved in vinegar or serves as a condiment. Golden apple as I've always called it is sweet n sour at the same time.Textually it is very similar to unripe mango.I often eat them when the skin is tinged with a little yellow uncooked ,sweet sour, sharp all at once.Golden apples are available from Indian/west Indian grocers.

As with many of seychellois dishes this is served as a side dish

The following recipe is delicious

4 golden apples, grated (on the large
2 red onions finely sliced into half moons
1 tsp of cumin seeds
2 chillies,finely sliced
1 large spring onion ,finely chopped
A heaped tbsp of chopped parsley
Sunflower 1tbsp
In a frying pan add the oil and when it starts to get heat add the cumin seeds they should pop and become very aromatic.
Add the other ingredients and fry them ,until the mixture softens it should not be sticky.It should have bite .This filling is delicious with fried fish,rice, or a curry. I love having it cold with cuts of meat in a sandwich.

1 comment:

pixen said...

hello... this fruit we called in Malaysia as Buah Ambra or Kedondong. Most of time we used as salad with special sauces or bend into juice.. :-)