Yucca or yuca in Spanish is a tuber, very common where my family hails from (Bonao, along with rice), and is an excellent accompaniment to just about anything if (1) you pick the right tuber, nice clean white inside, and always best if very very fresh; and (2) you learn to cook it correctly so that it is neither too hard nor too mushy. Then you can serve a la cubana with a bit of onion in vinegar and some fresh green olive oil. Coming from a potatoe eating race myself, i have almost entirely given up taters for this much more satisfying and subtler tasting tuber. The pariffin cover that you see is to protect it for shipping and preserving purposes, but old yucca starts to develop a bad flavor; it is much much better when pulled right out of the garden.
Thank you for coming up with "mara?on" -- for years after hearing the salsa song "Mango, Pi?a y Mara?on" (Betancourt and Pacheco), I wondered what the heck a mara?on was.
Zapote: marvelous fruit that makes an incredible fruit shake. Better than mamey, in my opinion, creamier and richer.
Chinola: well, there is no better juice available if you make it fresh at home. Be careful, it stains. Also makes excellent, very potent jelly.
Mango: San Juan de la Maguana gets my vote for the best mangos in the country. The aridity helps I think. The climate there is similar to the area in India where mangos originally came from. Mangos make an awesome marmelade or jam, but the trick is to add some lime juice (our lim?n) to alleviate the otherwise rather gummy and too sweet flavor/consistency that results.
Let us not forget Toronja (grapefruit) which I dont think was mentioned. The mata de toronja that my cu?ada has growing in her back yard produces fruit that is somewhat too bitter and very seedy to eat straight, but they make a great juice.
Interesting that in the Cibao you say they call oranges naranja -- my folks from Bonao (cibao south) use the word china a lot, but they do use naranja too.
Guayaba: what a shame you havent tried this very interesting fruit. when they are in season, everyone goes round shaking the trees and eating the fallen fruit. Delicate, a bit seedy, pink flesh. Makes great jelly and jam too.
And let us not forget papaya, or "lechosa" not only a very good fruit to be eating for you health-conscious types but also a great fruit for batidas.
Thank you for coming up with "mara?on" -- for years after hearing the salsa song "Mango, Pi?a y Mara?on" (Betancourt and Pacheco), I wondered what the heck a mara?on was.
Zapote: marvelous fruit that makes an incredible fruit shake. Better than mamey, in my opinion, creamier and richer.
Chinola: well, there is no better juice available if you make it fresh at home. Be careful, it stains. Also makes excellent, very potent jelly.
Mango: San Juan de la Maguana gets my vote for the best mangos in the country. The aridity helps I think. The climate there is similar to the area in India where mangos originally came from. Mangos make an awesome marmelade or jam, but the trick is to add some lime juice (our lim?n) to alleviate the otherwise rather gummy and too sweet flavor/consistency that results.
Let us not forget Toronja (grapefruit) which I dont think was mentioned. The mata de toronja that my cu?ada has growing in her back yard produces fruit that is somewhat too bitter and very seedy to eat straight, but they make a great juice.
Interesting that in the Cibao you say they call oranges naranja -- my folks from Bonao (cibao south) use the word china a lot, but they do use naranja too.
Guayaba: what a shame you havent tried this very interesting fruit. when they are in season, everyone goes round shaking the trees and eating the fallen fruit. Delicate, a bit seedy, pink flesh. Makes great jelly and jam too.
And let us not forget papaya, or "lechosa" not only a very good fruit to be eating for you health-conscious types but also a great fruit for batidas.