vegetable identity

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okay, it looks like a tiny round watermelon. golf ball size. watermelon green with a sort of white areola at the bottom and a leafy cap and stem at the top. the flesh inside is off-white and sort of chalky, i guess, like a dried out apple. there are some tiny tiny black seeds, too, arranged in geometric patterns. i ate some raw and it sort of had a bitter, fruit-but-not-sweet flavor kinda like a kiwi and the seeds were almost spicy.

― 333333333, Wednesday, 21 December 2005 01:45 (twenty years ago)

it's not a fruit but a dead sanrio character

― u saved me (dubplatestyle), Wednesday, 21 December 2005 01:48 (twenty years ago)

CUMQUAT

― howell huser (chaki), Wednesday, 21 December 2005 01:55 (twenty years ago)

nope. i know what those are!

― 33333333, Wednesday, 21 December 2005 01:57 (twenty years ago)

Quince?

― remy (x Jeremy), Wednesday, 21 December 2005 01:58 (twenty years ago)

GAMERA DROPPING

― u saved me (dubplatestyle), Wednesday, 21 December 2005 01:59 (twenty years ago)

you made me ROFFLE a little in my throat!

― remy (x Jeremy), Wednesday, 21 December 2005 01:59 (twenty years ago)

GREMLIN EGG

― u saved me (dubplatestyle), Wednesday, 21 December 2005 02:00 (twenty years ago)

not quince.

i bought it at a korean grocery store.

― 3333333333, Wednesday, 21 December 2005 02:01 (twenty years ago)

KOREAN EGG

― u saved me (dubplatestyle), Wednesday, 21 December 2005 02:01 (twenty years ago)

stop sabotaging.

― 33333333, Wednesday, 21 December 2005 02:02 (twenty years ago)

An unripe lychee?

― Trayce (trayce), Wednesday, 21 December 2005 02:04 (twenty years ago)

it seems to be called a "korean melon" actually

― u saved me (dubplatestyle), Wednesday, 21 December 2005 02:05 (twenty years ago)

nah. good guess, though.

i think it was misleading to mention fruit, watermelon, apples, and kiwis. the flavor was really strictly vegetable. but it does look exactly like a tiny round watermelon!! that's why i bought it.

xpost for real??

― 3333333, Wednesday, 21 December 2005 02:08 (twenty years ago)

damn

http://cuke.hort.ncsu.edu/cucurbit/wmelon/wmcultimages/yellowbaby.jpg

― 333333, Wednesday, 21 December 2005 02:09 (twenty years ago)

Korean melons are usually yellow and not round and have white seeds, at least the ones sold at the farmer's market here.

― svend (svend), Wednesday, 21 December 2005 02:09 (twenty years ago)

has google ever lied?

― u saved me (dubplatestyle), Wednesday, 21 December 2005 02:09 (twenty years ago)

Erm look here - http://www.proscitech.com.au/trop/link.htm

Maybe a green passion fruit.

― svend (svend), Wednesday, 21 December 2005 02:09 (twenty years ago)

it's not a fig?

― dali madison's nut (donut), Wednesday, 21 December 2005 02:09 (twenty years ago)

wait. that is just a picture of a watermlon. i'm high.

― 3333333, Wednesday, 21 December 2005 02:09 (twenty years ago)

call the grocery already

― u saved me (dubplatestyle), Wednesday, 21 December 2005 02:11 (twenty years ago)

i don't think it's green passion fruit OR korean melon OR a fig.

― 333333333, Wednesday, 21 December 2005 02:12 (twenty years ago)

i'll go in tomorrow, wearing a different coat and a hat and buy some and ask what they are. but feel free to keep guessing.

― 333333333, Wednesday, 21 December 2005 02:13 (twenty years ago)

i'm sticking with gamera dropping, frankly

― u saved me (dubplatestyle), Wednesday, 21 December 2005 02:13 (twenty years ago)

he may be a friend to children but not to the breakfast table

― u saved me (dubplatestyle), Wednesday, 21 December 2005 02:13 (twenty years ago)

OMG IT IS SOYLENT GREEN

― Trayce (trayce), Wednesday, 21 December 2005 02:15 (twenty years ago)

I'll go with Godzilla testicle.

― remy (x Jeremy), Wednesday, 21 December 2005 02:17 (twenty years ago)

I Don't Even Know What You Are!

― gabbneb (gabbneb), Wednesday, 21 December 2005 02:29 (twenty years ago)

i thought this was a thread about what you thought your vegetable identity would look like, something akin to having your own personal animal spirit.

― latebloomer (latebloomer), Wednesday, 21 December 2005 04:53 (twenty years ago)

Globe squash?
http://www.foodsubs.com/Photos/globesquash.jpg

― Archel (Archel), Wednesday, 21 December 2005 10:53 (twenty years ago)

it was thai eggplant.

http://www.hormel.com/images/glossary/e/eggplant_thai.jpg

http://www.melissas.com/images/products/197a.jpg

you can see the miniature watermelon thing.

― 3333333333, Monday, 26 December 2005 07:17 (twenty years ago)

Thai Eggplant can easily be distinguished from other popular eggplant varieties by its shape, size and stem. Originally grown in Thailand and Indonesia, Thai Eggplant from Melissa’s is also now grown in California. Look for small, golf-ball sized, round varieties in several different colors, including: white, reddish-orange, green, and white and green.

― 3333333333, Monday, 26 December 2005 07:18 (twenty years ago)

JUNGLE CURRY WITH PORK AND THAI EGGPLANT

Gaeng Pah Muu

Most curries from southern Thailand use coconut milk. This one, from the mountainous north, doesn't, because the climate is too temperate for coconut palms to survive. Don't be intimidated by the start-to-finish time; the curry paste and chicken stock can be made days ahead. Once you have those components at hand, the recipe only takes about 1 hour to put together. If you prefer your food less spicy, use the smaller amounts of curry paste and vegetable oil.

Ingredients:

1 lb Thai apple eggplants (see cooks' note, below)
2 tablespoons to 1/4 cup vegetable oil
1/4 to 1/2 cup Thai red curry paste
1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick
1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger
3 oz Chinese long beans or green beans, cut into 1-inch pieces
8 canned baby corn, rinsed, drained, and halved lengthwise
1 1/2 cups Thai chicken stock
3 tablespoons nam pla (Asian fish sauce; preferably Thai)
5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)
1 fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded
1/4 teaspoon salt
1 cup loosely packed bai grapao (holy basil leaves)

Special equipment: a large (6-qt) wok
Accompaniment: Thai pickled garlic (gratiam dong)

Preparation:

Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).

Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.

Serve topped with remaining basil.

― 33333333333, Monday, 26 December 2005 07:32 (twenty years ago)

i had them tonight with spinach and orange pepper and broccoli and chicken. three big red jalapenos and smashed up lemongrass and tamarind concentrate and all the juice floating on top of it in the container. delicious. the seeds sort of taste like papaya seeds.

― 3333333333, Wednesday, 28 December 2005 00:43 (twenty years ago)

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