In article >, Graphic Queen > wrote:
>On Sun, 13 Feb 2005 12:39:47 -0600, Damsel in dis Dress
> wrote:
>
(Phred), if that's their real name, wrote:
>>
>>>Fried a slice of rather mature fruit cake in some butter to warm it
>>>through and get it a bit crisp on the outside, and ate that with
>>>custard and some diced fresh pawpaw [papaya].
>>
>>I've never had papaya, but the rest of that has me drooling into my
>>keyboard. Thankfully, I am without fruitcake. Whew!
>
>Except that a Pawpaw fruit is not the same thing as Papaya. Totally
>different fruits.
That's why I mentioned papaya, so you yanks would know what I was
talking about. It's always been "pawpaw" here in Oz -- at least until
the illiterate bureaucrats in the local "department of agriculture"
decreed the spelling to be "papaw". (I leave it to the reader's
imagination how one gets "poor-poor" out of either "pa-poor" or
"pap-or". 8-)
Here's quite a nice image of the fruit column at the top of the tree:
<http://www.hortikultur.ch/images/pflanzen/353.jpg> [Care! 419KB]
And a cut fruit of what we call red pawpaw [23KB]:
<
http://aitongsch.cbn.com.
sg/organicfarm/Web%20Folders/Plant/Tropical%20Fruit/papaya%20cut.jpg>
ObRecipe:
[Stolen from <http://www.dpi.qld.gov.au/crocodiles/12602.html> where
you will also find other croc meat recipes and tips for cooking the
reptiles.]
Crocodile kebabs
100 gm crocodile boneless tail per serve
1/4 pawpaw
60 ml white wine
Olive oil
Bananas
Slice crocodile tail fillet into 3/8-1/2 inch (10-15 mm) medallions
across the grain. Thread medallions onto wet bamboo kebab sticks.
Crush pawpaw into a flat casserole dish, adding wine and a splash of
olive oil. Add the kebabs and refrigerate for 30 minutes, making sure
kebabs are completely covered. To cook, pre-heat chargrill-style BBQ,
eg an open grill using rocks/coal, not a plate. Place kebabs over
coals and cook until just browned. Do not overcook. Place on a plate
in a warm place for the same amount of time it took to cook the
kebabs. To cook bananas, allow 1 banana per serve. Use firm, just off
bright yellow bananas. Do not peel, just cut lengthways and sprinkle
brown sugar and nutmeg or ginger over the sliced surface and BBQ
without turning. The coating will melt and the soft banana can be
served whole. Prepare a platter with barbecued bananas placed around a
dish, place kebabs in the centre of the platter and serve immediately
with a cold cucumber and yoghurt salad with some crusty fresh bread.
Cheers, Phred.
--
LID