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  Edible Nuts of the World  | Nutritional Facts

Genip Nut

Sapindaceae is the genus

This is a West Indies fruit that is extremely flavorful

 

The other names this tree is known by are the Mamoncillo and the Spanish Lime tree.

The tree grows in the West Indies and is used as a doorway fruit tree as well as an ornamental tree.  Its limbs get laden with big clusters of fruit and the tree is exceedingly handsome.

The fruit is similar to small green limes and has a leathery skin that is somewhat brittle when you touch it.   There is a thin layer of pulp that clings to a large seed inside each fruit.

The fruit is popular with children who are adept at popping open the shell and letting the slippery, juicy ball of pulp and seed slide into their mouths.   They suck the pulp and the seed is finally ready for eating.

The seeds are best eaten as nuts after being roasted on a fire.   There is a slow-growing version of this tree in Hawaii which has similar fruit, pulp, and seed.  These seeds are usually eaten after being roasted. 

Lanua

This small genus of trees is found in southeast Asia and Malaysia.       The fruit of some species are eaten.   The dark red fruit are used in the Philippines Islands, where the roasted seeds taste like chestnuts.

In South Africa the fruit is edible and oil is often extracted from the seed instead of being eaten.

Fiji Longan
Langsir

This medium sized tree grows throughout Malaysia.  The oily seeds are eaten after being roasted.   Sometimes the trees are found in Polynesia.   The fruits are from 1/2" to 2" large in diameter with smooth, thin, brownish rind and pulpy seeds.   The seeds are edible when roasted.

The fruit is a vivid Chinese red color which, upon reaching pea size, gradually disappears and fades into a lime green color.   The fruits are borne in clusters like the lychee and it takes about eleven fruits to make a pound.    The semi-transparent white pulp contains a single marble-sized seed, which may be eaten boiled or roasted.    The tree has been successfully cultivated in Florida where it flowers in September and bears fruit in December.

Sopaberry

This comprises thirteen species of shrubsEast Indies.  The fruits of some species can be used as a soap.   The seed contains 50% of a thick, greenish, drying oil.   They can be eaten when fully ripe but care should be taken only to put the seed in the mouth because the latex in the fruit wall is caustic.

Ceylon Oak
Lac Tree
     Found in the sub-Himalayas eastward to Java.   The seeds yield an oil which is used in Malabar for culinary and lighting purposes.   it is reputed to be the original Macassar Oil and has been exported as an oil product to Germany.

Bladder Nut   There are ten species of the Bladder Nut in the North Temperate Zone.   The kernels of the fruit taste like pistachios and they have been exported to Germany where children love them.

There is an American version called the AMERICAN BLADDER NUT and the plant has seeds containing a sweet oil.  These are sometimes eaten like pistachios.   The shrub is found in the north and eastern parts of the United States.   The fruit is triangular in shape, measuring 1-1/2" in lenght by 3/4" in width.    The seed is covered by a thin paper shell of a redish brown color and has a rather long sharp point at the apex.   Each of the tree cells contains several (usually three) small, smooth and very hard shining seeds.   The fruits remain on the shrub during the winter and are best used as an ornamental.      

 

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Chocolate Caramels

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2-1/2 cups sugar
1 cup corn syrup
1 cup water
1 cup light cream
1 cup butter 2 sticks)
3 squares unsweetened chocolate
1-1/2 oz piece parafin cut into small pieces (1-1/2" squares)

Combine all ingredients into a 4 quart heavy saucepan.  Stir and cook over medium heat until sugar is dissolved and butter and parafin are melted.  reduce heat to low, stir occasionally, until mixture reaches 240 degrees. (about 40 minutes)

Continue stirring continuously and vigorously to prevent scourching, to a firm ball stage. (248 degrees).  (another 20 minutes)

Remove from heat and pour into a lightly buttered 9" square pan.   When candy gets firm, mark into 3/4" strips with a knife.  When candy is cool and firm (about 3 hours) cut into strips, remove strips from pan, and cut into squares.  wrap individually with waxed paper.  Makes about 120 caramels or 2-1/2 pounds.

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Little known facts

Caramel and Butterscotch are made in similar ways to toffee, as is fudge. The difference is in the degree of boiling temperature and the ways in which they are cooled. This whole process uses high-heat to convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply variations of this process.

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Half a century of fun

The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane, Washington. Over the years The Nut Factory has grown into a large snack food manufacturer. We ship over 400 product every day to businesses everywhere throughout the United States.

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This site is loaded with walnut facts.

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