https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/ (c) delicious:days Tue, 20 Nov 2007 19:24:49 +0000 hourly 1 https://wordpress.org/?v=6.8.3 https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41805 Tue, 20 Nov 2007 19:24:49 +0000 https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41805 In Thailand these are called prutsa you should eat them fresh and crunchy. However, if you do wait a while until they are a bit brown and mushy sometimes they have a hint of bleu cheese flavor.

]]> https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41384 Fri, 09 Nov 2007 14:04:49 +0000 https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41384 I love those! They are grown in warmer climate areas in my country (in the coastal region) and the name in my language obviously derives from their Italian name.

]]> https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41381 Fri, 09 Nov 2007 08:36:10 +0000 https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41381 jujubes. yum.

]]> https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41370 Thu, 08 Nov 2007 17:58:10 +0000 https://www.deliciousdays.com/archives/2007/10/21/think-youve-seen-it-all/#comment-41370 In Italian they are called 'giuggiole' and 'andare in brodo di giuggiole' (jujubee's broth) is an expression that indicates a very happy state. to make the broth, you can use giuggiole (when they start wrinking), water, peeled apples, white grapes, and some times wine and sugar. cook it down to a syrupy consistency and let it cool before serving.

]]>