Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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Cane fruit has a scaly appearance, somewhat similar to a smooth pine cone or pineapple. The fruits of the rattan palm grow on sturdy branches and mature from a pale green to a light brown. Cane fruit has a crisp, tasty pulp with sour notes.
Cane fruit are available year-round in its sub-tropical environment with a peak season in the mid-summer months.
Cane fruit grow on a family of palm trees known as “rattans” or botanically, Calamus. The many varieties of rattan palm that produce Cane fruit are indigenous to the northern India state of Meghalaya as well as Nepal, Bangladesh and Thailand. Locally the fruit is called Soh thri.
Cane fruit are used as souring agents in a variety of applications throughout the different regions of northeastern India. The fruit is eaten raw after its scaly exterior is peeled away, or it is added to local dishes.
Cane fruit have a variety of botanical names all referring to the same type of rattan palm and its fruit. Calamus flagellum, Calamus floribunadus, and Calamus erectus are all used to refer to nearly 14 varieties of Cane that grow in the wilds of a small area of Northern India that lies sandwiched between Bhutan and Bangladesh. Cane fruit is grown mainly in the Meghalaya region in this part of India and can be found at local farmers markets. Cane fruit can also be found growing in Thailand, Nepal and Laos; in Myanmar it is called mauk chee kyein. The wood of the rattan palm is traditionally used to make furniture.