Peewah (A palm fruit) - Trinidad and Tobago

:-)

See These Islands TT
Peewah
Trinidad & Tobago


	Welcome to Peewah (A palm fruit) Views, cooking preperation and what can be eaten.

	Preparation	Pull the coloured fruit, which generally means it is ripe and ready for use, off the tough palm stork. Wash with a generous supply of water, using a colander if available, discarding any damaged fruit. Some of the larger variety fruit may be ripe, however showing a light green colour. The vendors generally supply fruit ready for use, so it is not necessary to wait for the fruit to ripen further. Unused fruit can remain 'stored' (best hung on the branch) for about a week after purchase. Store in a dry place as the fruit are susceptible to mould (like bread) at the 'crown' (where the stork enters); but this can usually be washed away; discarding fruit only with obvious damage.
	Cooking	Using a covered cooking pot; cover fruit with highly salted water, sufficient to allow fruit to remain covered in water after boiling. Boil small fruit for ~30 minutes (larger variety for ~45 minutes). Wash-off fruit in cold water for immediate use, allowing a few minutes for fruit to cool before eating. Peel away skin and enjoy firm orange fruit inside, discarding hard seed. The seed may be broken to attempt eating the sweet white-nut core inside. The fruit may be stored in a cool place (refrigerator), for later consumption, covered with its cooking water, to allow the flavour of the salt to further infuse into the fruit. Together with common cooking salt; Ve-tsin (monosodium glutamate) can be used to taste to enhance the cooked flavour. The cooked orange peewah fruit is of a fibrous consistency, but looses any sense of fibre on proper cooking, yielding a crumbly dryish texture. The inside white nut is sweetish and nutty, clings strongly to the shell, but is 'chewey'.

The Peewah vendor. Tarouba link-Road, San Fernando, Trinidad, TT
20110920 by tobagojo@gmail.com

TT$10/lb - Small and TT$16/lb - Large
(The price will very from day to day and over the season)

The selection of Large and Small Peewah - 1678c

The selection of Large and Small Peewah
20110920 by tobagojo@gmail.com

Boiled (in strongly salted water for ~ 45 mins) peewah (Large fruit) - 1699b

Boiled (in strongly salted water for ~ 45 mins) peewah (Large fruit)
20110929 by tobagojo@gmail.com

Cooked peewah showing how the skin is peeled - 1701b

Cooked peewah showing how the skin is peeled
20110929 by tobagojo@gmail.com

A cooked skinned (Large) peewah
20110930 by tobagojo@gmail.com

A cooked peewah opened; showing the seed inside - 1705b

A cooked peewah opened; showing the seed inside
20110930 by tobagojo@gmail.com

Having used the fruit; cleaned peewah seeds - 1707b

Having used the fruit; cleaned peewah seeds
20110930 by tobagojo@gmail.com

Boiled (in strongly salted water for ~ 45 mins) peewah (Large fruit) - 1711b

Inside the peewah seed; the sweetish but hard nut that is sometimes eaten
The dish shown is 5 5/8 inches (143 mm) in diamater
20110929 by tobagojo@gmail.com

Compiled & Processed by Islands Research for:
The Steelbands (Pan) of Trinidad & Tobago
http://www.seetobago.org/tandt/seett/peewah.htm

:-)

Peewah : : From The Living Islands Projects