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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The Munjal's interior flesh is a juicy mass of tough, coarse, white fibers and yellowish-orange pulp that encases a central seed. The Palmyra palm which produces the Munjal fruit is a very tall variety of palm, reaching heights of approximately 30 meters. The fruits are oval shaped and about 12-15 centimeters wide with a thin, leathery brown skin that turns nearly black after harvest. Although the pulp is edible, it is secondary to the sweet, tender interior seed kernel. When the fruit is very young, this seed is translucent and hollow with a soft with a jelly-like consistency. When mature, the seed is a solid and resembles hard coconut meat. Munjal fruits are sweet and accompanied by a refreshing liquid that is similar to coconut water.
Munjal fruit is available for a short time in the spring, but may be found year-round when canned.
Munjal fruit comes from the Palmyra or Toddy palm tree and is botanically classified as Borassus flabellifer. It is a member of the Sugar palm group and is native to Southeast Asia. Each palm produces 6-12 bunches of about 50 coconut-like fruits that have an edible gelatinous kernel surrounded by a juicy pulp. The jelly-like fruits may be found sliced and canned in sweetened water or pickled whole in vinegar.