FOODS of Costa Rica - Veges, Fruits, Drinks & More

POSTER from http://ZonaTropical.net Frutas tropicales de Costa Rica • (Tropical Fruits of Costa Rica) 22.2” X 33.4” • 56.39cm X 84.84cm Costa Rica is home to an extraordinary variety of tropical fruits. This poster includes 38 exotic and native species, with English, Spanish, and scientific names listed. U.S. Retail: $15.00

Here's a GREAT description on the ART OF TAMALE MAKING SOURCE: http://TicoTimes.net/Weekend/Restaurants/Tamale-making-with-Antojitos-de-Maiz_Thursday-June-13-2013 (GO TO THE SITE for a step-by-step WITH PICTURES guide on it!): If you’re Costa Rican, then you have likely spent at least part of every Christmas season in the company of your entire extended family making tamales. The process can take days, but it ends with a a giant pot of banana wrapped tamales that last the whole Christmas season. For those lacking a Costa Rican grandmother or the patience to wait until December, there is Antojitos de Maíz, a restaurant in San Isidro de El General completely dedicated to corn. The restaurant’s tamales are such a hit that local hotel Monte Azul has begun sending its guests over for cooking classes. So, with the illusion that we would soon be professional tamale chefs, two Tico Times reporters headed to Antojitos for a crash course in tamale-making. It turns out, that there is a good reason Costa Ricans only make tamales once a year. But if you happen to have hours of free time, there are few Tico dishes as delicious as homemade tamales. Step 1: Preparation and ingredients Making tamales is labor intensive, with each ingredient encompassing an entire meal in itself. To speed up the process, we were greeted in the Antojitos kitchen with bowls of pre-cut and pre-cooked ingredients, but to make your own tamales you first need to prepare the filling. We used a spicy chicken filling in our tamales, but there are other meat and vegetarian variations. Tamales 04 We put chicken, carrots, cilantro, sweet chill and cheese in our tamales. Lindsay Fendt While you can fill your tamales with practically anything, traditional Costa Rican tamales almost always use saffron rice (which needs to be prepared separately), cilantro, sweet peppers and carrots. Though most of the fillings are optional you will need the following: Dried corn or masa mix Skinned potatoes Square-cut plantain leaves String A stove or bonfire A large pot for boiling Step 2: Making the masa Making up the corn part of the tamale is masa, the spongy outer layer over the filling. Traditionally masa is made by manually grinding up dried rice kernels and mixing the resulting powder with water. Tamales 02 Traditional tamale makers start with dried ears of corn, scrape off the kernels with a knife and grind the masa by hand. Lindsay Fendt Because they produce mass quantities of masa, Antojitos uses a grinding machine, and because no one has the time or energy to grind up corn with a rolling pin, most Costa Rican households use pre-made masa from a grocery store. Tamales 09 Antojitos de Maíz uses a machine to grind their corn. Lindsay Fendt You then mix your ground masa with skinned potatoes and water to create dough and cook this on the stove until it has a mashed potato-like consistency. At Antojitos we added chicken broth to the masa, but you can also add vegetables or other meat broth. Tamales 03 Mix the masa and potato dough and heat it until it is the texture of mashed potatoes. Lindsay Fendt Step 3: Wrapping the tamales Once everything is cooked, it’s time to actually assemble the tamales using the plantain leaves and string. Spread a plantain leaf onto a counter and scoop two or three ladles full of masa into the leaf’s center. Tamales 06 Finally putting all of the ingredients together into a wrapped tamale. Lindsay Fendt Next, add whatever it is you want to fill your tamales with on top of the masa trying not to pack too much onto the leaf. We added chicken, carrots, sweet chili, cilantro and cheese. Tamales 05 The finished tamale before it is wrapped up. Lindsay Fendt Fold the long sides of the leaf over the masa puddle and roll the ends once or twice (until it stays in place). Then fold the other two sides in forming a square. Finally, wrap the string both ways over the leaf and tie it in a bow forming what looks like a plantain leaf present. Tamales 07 After wrapping your tamale should look like a tiny, green wrapped present. Lindsay Fendt Step 4: Set to boil Gather your tiny plantain leaf packages and transfer them into a pot of water for boiling. Be sure to leave the pot covered in order to steam the tamales. Boiling time will vary depending on the number of tamales. Tamales 10 Gather up your tamale packages and set them to boil. Lindsay Fendt Step 5: Enjoy! Usually you let the tamales cool before eating them to give them time to take shape, but we just couldn’t wait and ate our tamales mushy and hot.

COCONUT meat & a bottle of AGUA de PIPA (God's magic potion - http://en.wikipedia.org/wiki/Coconut_water ) - the MOST AWESOME thing for your kidney's, dehydration & MEGA GREAT for High blood pressure!!! I was drinking 2 liters a day but got out of that habit but now I have Eder making me a bottle a day plus I get the coconut meat inside!! GOOD for me & FREE (well, I'm giving him the same amount I would be paying at my feria/farmers market)!! COCONUT WATER: Coconut water is naturally sterilised and mineral water. Acts as antidote to side effects of medicines. It is a tasty drink that helps digestion. It is completely safe for babies. When taken with honey, it acts as a very effective tonic. It is very helpful in diarrhoea and eliminates harmful bacteria from intestine. In case of dehydration coconut water with lemon juice is recommended. Coconut water has sufficient amount of potassium and chlorine. It is specially helpful in kidney disease, lack of urine formation, stones, toximine, excess of albumin, typhoid etc diseases. Children and preganant mother, in vomiting stage should be given coconut water with lemon juice. Milk with coconut water both prevents and cures constipation and indigestion. Coconut water is helpful in most of the diseases but specially in asthama and ulcer. Coconut Water Nutritional Information Coconut Water contains more essential nutrients than whole milk but unlike milk, it contains NO cholesterol and has fewer calories (less fat). Coconut Water is healthier and contains more nutrients than Orange Juice AND has fewer calories. Coconut Water contains Lauric Acid which is present in milk from the breasts of breastfeeding mothers making it superior to processed baby milk. Coconut Water is naturally sterile (free from any harmful bacteria). Coconut Water is identical to human blood plasma making it a universal donor (referred to as Coconut IV in the Third World Countries). Coconut Water contains isotonic levels identical to human blood. It is hence the best and Natural Isotonic Beverage. Coconut Water as Natural Energy Drink One glass of Coconut Water (100 ml) contains more potassium than a banana and more electrolytes than most commercially available sports drinks (energy beverages). Below is a comparison to demonstrate mineral qualities and health benefits of coconut water versus that of average sports drinks. Average content of minerals found in 100 ml of coconut water compared to the content of the same minerals in 100 ml of an average sports drink: Potassium: Coconut Water: 294 mg Sports Drinks: 117 mg Chloride: Coconut Water: 118 mg Sports Drinks: 39mg Sodium: Coconut Water: 25 mg Sports Drinks: 41 mg Sugars: Coconut Water: 5 mg (natural sugars) Sports Drinks: 10 – 25 mg (processed sugars) @@@@@@@@@@@@@@@@@@ Check out a GREAT site listing LOTS of things Coconuts, Coconut Oil & meat can help you with: http://Facebook.com/JudysCoconutOilCR

PEJIBAYES

PEJIBAYES (pronounced Pe-HE-bi-jay) Boiled (I love dipping it in Extra Virgin Olive Oil & Garlic Powder!!!) http://BlackBeansNRice.wordpress.com/2013/11/10/on-pejibayes-oh-the-places-youll-go

PEJIBAYES - Boiled (I love dipping it in Extra Virgin Olive Oil & Garlic Powder!!!) http://BlackBeansNRice.wordpress.com/2013/11/10/on-pejibayes-oh-the-places-youll-go

STARFRUIT (officially called Carambola) - Called that because the fruit has ridges running down its sides (usually 5); in cross-section, so when you cut it horizontally, it comes out in the shape of a "star". The entire fruit is edible, including the slightly waxy skin, unlike other tropical fruits. The flesh is slightly crunchy, semi-firm, and extremely juicy, with a texture kinda-sorta in consistency to that of a thicker grape. WHEN BEST TO EAT THEM: Starfruit are ripe when they are yellow with brown ridges (though they're quite tart/acido then). Don't want it as tart/acido? Wait till they looking old - with some brown spots & a bit shrively. You can also buy star fruit when it's green & wait for it to ripen - just leave it on your counter (in its plastic wrapping) for a few days. I can't say I've ever tried anything like this but it's been likened to a mix of apple, pear, & citrus family fruits all at once. Unripe starfruits are firmer & sour, & taste like green apples. Jasona shared a FABULOUS, EASY, FRESH recipe for something to do with Starfruit!! Just put it in the blender & add a little ice, water & honey (to taste) - REFRESHING!!! HEALTH PROPERTIES: Starfruit is a good source of Vitamin C, hence can help ward off winter colds & flus. It has only 30 calories per fruit plus lots of fiber making it a great choice for one losing weight. They're also very healthy - full of antioxidants and flavonoids & low in sugar, sodium & acid. It is also a potent source of both primary & secondary polyphenolic antioxidants. It has both antioxidant & antimicrobial activities. WARNINGS: Starfruit contains oxalic acid, which can be harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysis treatment. Consumption by those with kidney failure can produce hiccups, vomiting, nausea, & mental confusion. DRUG INTERACTIONS: Like the grapefruit, Starfruit is considered to be a potent inhibitor of 7 cytochrome P450 isoforms.[13][14] These enzymes are significant in the first-pass elimination of many medicines, &, thus, the consumption of carambola or its juice in combination with certain medications can significantly increase their effective dosage within the body. Research into grapefruit juice has identified a number of common medications affected, including statins, which are commonly used to treat cardiovascular illness, & benzodiazepines (a tranquilizer family including diazepam) RECIPES: Starfruit in Mango-Orange Sauce (vegan/gluten-free) - http://ThaiFood.about.com/od/thaidesserts/r/starfruitdesser.htm MORE INFORMATION: http://en.wikipedia.org/wiki/Carambola http://ThaiFood.about.com/od/introtothaicooking/ss/starfruithowto.htm .

Mamey ZAPOTE•SAPOTE

ZAPOTE•SAPOTE - What we have in Costa Rica are usually called "Mamey Zapote" or "Colorado Zapote" and it grows in Mexico, Latin America, the Caribean, Florida and some other parts of the US. It can sometimes get up to 1 to 5 lbs. Ron Milewski shared this experience with Mamey Sapote = "A tropical tree fruit with an interior texture that is both creamy and sweet, the vibrant salmon-colored flesh is unlike anything most people have ever tasted. The flavor is a combination of sweet potato and pumpkin with undertones of almond, chocolate, honey, and vanilla." WHAT IS IT GOOD FOR: Zapote has lots of fiber and vitamins A, C, and a good amount of potassium, and calcium, protien, magniesium, iron, and phosphorus. Mamey Sapote is full of antioxidant poly-phenolic compounds which help prevent cancer and heart disease. And it is anti-inflammatory which helps keep you healthy and it is also helps your body to be more alkaline. Mamey Sapote also helps with gastritis, gastric reflux, and irritating bowel disease. And some people claim it is a good aphrodisiac. EXTERIOR - WHAT DOES IT LOOK LIKE: On the outside the texture is between sandpaper and the fuzziness of a peach. HOW TO TELL IF IT'S RIPE: First, see if it's soft - kinda like a softer skinned avocado. If it is, scratch some of the skin with your finger nail & if it's kinda red - it's ripe!!! CUTTING IT: Cut it like an avocado - slice in half horizontally & twist it since there's a big shiney seed inside & pull it apart. INSIDE - MEAT/TEXTURE: It's like a smoother/creamier avocado with a vibrant salmon colored flesh. WHAT DOES IT TASTE LIKE: The flavor is like a combination between a sweet potato, pumpkin and cherries. HOW YOU CAN PREPARE IT: I like to cut it in half & just scoop it out bite-by-bite with a spoon. YUMMMM!! Another fav is to just scoop the meat out & put it in my Magic Bullet & it makes like a parfait!! Some people make shakes, smoothies and ice creams out of it. http:/youtube.com/watch?v=MVIE58RMjeo http://DailyMotion.com/video/xj10v7_mamey-sapote-exotic-fruit-so-good_webcam http://en.wikipedia.org/wiki/Sapote http://en.wikipedia.org/wiki/Pouteria_sapota RECIPES/INFO: http://IncredibleSmoothies.com/recipes/sapote-zapote-smoothie-recipes-and-nutrition

Mamon Chinos, MamonChinos - or as I refer to them - "Hairy Balls" because THAT's what I call them!!!

PEJIBAYES - Boiled (I love dipping it in Extra Virgin Olive Oil & Garlic Powder!!!) http://BlackBeansNRice.wordpress.com/2013/11/10/on-pejibayes-oh-the-places-youll-go

Mamon Chinos, MamonChinos - or as I refer to them - "Hairy Balls" because THAT's what I call them!!!

TAPA DULCE

TAMALES

SANDIA •WATERMELON HOW TO PICK: I've heard you tap on it with a full flat hand & sound for something hallow.

GUANABANA • SOURSOP I've heard it described as a taste between Coconut, Pineapple and Apple/ FRUIT THAT cures cancer and is 10,000 times stronger than chemotherapy and not want us to know because otherwise the big chains would stop SELL DRUG PRODUCTS their macabre ... THE MOST POWERFUL ANTI-CANCER on the PLANET!! The Soursop (CHIRIMOYA) or fruit Graviola tree is a miraculous product to kill cancer cells. Is more potent than 10.000 chemotherapy. Why are not aware of it? Because there are organizations interested in finding a synthetic version, which allows them to make fabulous profits. So from now on you can help a friend in need by letting him know that you should drink soursop juice to prevent the disease. Its taste is pleasant. And of course it does not produce the horrific effects of chemotherapy. And if you have the chance to do, plant a guava tree in your backyard. All parts are useful. The next time you want to drink a juice, order soursop. How many people die while this has been a closely guarded secret so as not to risks multimillion profits of large corporations? As you well know the soursop tree is low. Not much space, is known by the name of Graviola in Brazil, Guanabana in Spanish, and "Soursop" in English. The fruit is very large and its white flesh, sweet, eaten directly or it is normally used to make drinks, sherbet, sweets etc. The interest of this plant is due to its strong anti-cancer effects. And although he attributed many more properties, the most interesting is the effect it produces on tumors .. This plant is a proven cancer remedy for cancers of all types. Some say that is very useful in all variants of cancer. It is considered also as an anti-microbial agent wide spectrum against bacterial and fungal infections, is effective against internal parasites and worms, it regulates blood pressure is high and antidepressant, combat stress and nervous disorders. The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, who says that after more than 20 laboratory tests conducted since 1970 extracts revealed that: It destroys the malignant cells in 12 types cancers, including colon, breast, prostate, lung and pancreas ... The compounds of this tree 10,000 times showed better act by slowing the growth of cancer cells as the product of Adriamycin, a chemotherapeutic drug, typically usadaen the world. And what is even more astonishing: this type of therapy, with the extract of Graviola or Soursop, only destroys malignant cancer cells and does not affect healthy cells.

CAS (pronounced like gas but with a k) HOMEGROWN CAS FOR A DELICIOUS FRUIT DRINK This description was written/posted: Friday, October 14, 2005 - By Ed Bernhardt http://TicoTimes.net/Weekend/Homegrown-Cas-for-a-Delicious-Fruit-Drink_Sunday-June-05-2005/ This time of year, many sodas (mom-and-pop cafés) and homes around Costa Rica serve a natural fruit drink called fresco de cas. The cas fruit is blended with a sweetener to make a creamy, delightful, sweet-acid drink that has a hint of guava flavor. That’s because cas belongs to the guava family. Known as Costa Rican guava in English, Psidium friedrichsthalianum has many different names in Latin America, including guayaba ácida (Guatemala), guayaba agria(Colombia), guayaba de danto (Honduras), guayaba de agua (Panama), guayaba del Choco (Ecuador), guayaba montes (Mexico), guayaba (Nicaragua) and arrayán (El Salvador). It’s worthwhile to note that Latinos refer to guavas as guayabas, which is actually the same as the scientific name for this genus of fruit trees. To make things more confusing, Latinos use the term guavas for the long seedpods from the genus of trees known as inga or guavo in Spanish. Each seed from these pods is wrapped in a natural cotton-candy pulp and is truly delicious. I’ll have more on ingas in a future article. Let’s return to cas, which is actually an indigenous name for the fruit; in the Brunka dialect, cas is called kás-kra. CAS is a hardy wild fruit tree that requires no special attention, has no significant problems with insect pests or diseases, and grows well in all types of tropical soils in coastal and intermediate regions. If you have the space, it can be a nice addition to your home fruit orchard. Many Costa Rican families earn a little extra money selling cas fruits to sodas and restaurants. Because of its acidity, the fruit is mostly used for making sweetened fruit drinks, jellies and jams or filling for pies. Cas can be propagated by seed, which you can collect from fruits sold in local markets. The seeds can be planted in plastic nursery bags filled with average soil and kept well watered until they sprout. Once the seedlings reach a height of 30 centimeters, transplant them to your fruit orchard. The trees are small, and need approximately 5 meters of space between other trees. Cas trees often produce fruit in 3-5 years. TO MAKE A FRUIT DRINK WITH CAS (Fresco de Cas) Use about 4 peeled fruits with a blender full of water. Blend slowly so as not to grind the seeds Strain the watery pulp through a sieve Add sweetener to taste. Ed Bernhardt The New Dawn Center http://TheNewDawnCenter.org / TheNewDawnCenter@yahoo.com (note: To ME, Ed is one of THE ALL KNOWING GURU's of all things natural/organic/sustainable in Costa Rica - as well as things natural to Costa Rica/the regions)

CAS (pronounced like gas but with a k) HOMEGROWN CAS FOR A DELICIOUS FRUIT DRINK Very similar to the jocote, it is a small, greenish yellow, spherical fruit, but inside there is a juicy center with dozens of small, white seeds that are edible if chewed hard enough. Although the fruit may seem strange, it is actually a type of guava which has become a relatively common find in United States markets or is at least a fruit that Gringos can recognize. This variety is just slightly bigger than the jocote. In fact, dozens of guava varieties grow in Costa Rica including cas, regular guava, pineapple guava, strawberry guava and others. A more detailed analysis of the different kinds of guava available in Costa Rica is HERE! Unlike its sweeter relatives, biting into a cas will result in a punch of sour and is only slightly more pleasant than sucking on a lemon. Although the entire fruit can be eaten, peel, seeds and all, it is largely uncommon to eat this fruit by itself. People here treat cas like people in the United States treat lemons: When life gives Costa Ricans cas, they make cas-aid. Juice made from the fruit is very common at all varieties of Costa Rican restaurants, especially sodas. SOURCE: http://AMCostaRica.com/090512.htm This description was written/posted: Friday, October 14, 2005 - By Ed Bernhardt http://TicoTimes.net/Weekend/Homegrown-Cas-for-a-Delicious-Fruit-Drink_Sunday-June-05-2005/ This time of year, many sodas (mom-and-pop cafés) and homes around Costa Rica serve a natural fruit drink called fresco de cas. The cas fruit is blended with a sweetener to make a creamy, delightful, sweet-acid drink that has a hint of guava flavor. That’s because cas belongs to the guava family. Known as Costa Rican guava in English, Psidium friedrichsthalianum has many different names in Latin America, including guayaba ácida (Guatemala), guayaba agria(Colombia), guayaba de danto (Honduras), guayaba de agua (Panama), guayaba del Choco (Ecuador), guayaba montes (Mexico), guayaba (Nicaragua) and arrayán (El Salvador). It’s worthwhile to note that Latinos refer to guavas as guayabas, which is actually the same as the scientific name for this genus of fruit trees. To make things more confusing, Latinos use the term guavas for the long seedpods from the genus of trees known as inga or guavo in Spanish. Each seed from these pods is wrapped in a natural cotton-candy pulp and is truly delicious. I’ll have more on ingas in a future article. Let’s return to cas, which is actually an indigenous name for the fruit; in the Brunka dialect, cas is called kás-kra. CAS is a hardy wild fruit tree that requires no special attention, has no significant problems with insect pests or diseases, and grows well in all types of tropical soils in coastal and intermediate regions. If you have the space, it can be a nice addition to your home fruit orchard. Many Costa Rican families earn a little extra money selling cas fruits to sodas and restaurants. Because of its acidity, the fruit is mostly used for making sweetened fruit drinks, jellies and jams or filling for pies. Cas can be propagated by seed, which you can collect from fruits sold in local markets. The seeds can be planted in plastic nursery bags filled with average soil and kept well watered until they sprout. Once the seedlings reach a height of 30 centimeters, transplant them to your fruit orchard. The trees are small, and need approximately 5 meters of space between other trees. Cas trees often produce fruit in 3-5 years. TO MAKE A FRUIT DRINK WITH CAS (Fresco de Cas) Use about 4 peeled fruits with a blender full of water. Blend slowly so as not to grind the seeds Strain the watery pulp through a sieve Add sweetener to taste. Ed Bernhardt The New Dawn Center http://TheNewDawnCenter.org / TheNewDawnCenter@yahoo.com (note: To ME, Ed is one of THE ALL KNOWING GURU's of all things natural/organic/sustainable in Costa Rica - as well as things natural to Costa Rica/the regions)

CAS (pronounced like gas but with a k) A pitcher of one of my FAVORITE natural fruit drinks - Cass. I LOVE it straight - VERY TART ("acido") - NO sugar - nada. SOOOOOO refreshing. HOMEGROWN CAS FOR A DELICIOUS FRUIT DRINK This description was written/posted: Friday, October 14, 2005 - By Ed Bernhardt http://TicoTimes.net/Weekend/Homegrown-Cas-for-a-Delicious-Fruit-Drink_Sunday-June-05-2005/ This time of year, many sodas (mom-and-pop cafés) and homes around Costa Rica serve a natural fruit drink called fresco de cas. The cas fruit is blended with a sweetener to make a creamy, delightful, sweet-acid drink that has a hint of guava flavor. That’s because cas belongs to the guava family. Known as Costa Rican guava in English, Psidium friedrichsthalianum has many different names in Latin America, including guayaba ácida (Guatemala), guayaba agria(Colombia), guayaba de danto (Honduras), guayaba de agua (Panama), guayaba del Choco (Ecuador), guayaba montes (Mexico), guayaba (Nicaragua) and arrayán (El Salvador). It’s worthwhile to note that Latinos refer to guavas as guayabas, which is actually the same as the scientific name for this genus of fruit trees. To make things more confusing, Latinos use the term guavas for the long seedpods from the genus of trees known as inga or guavo in Spanish. Each seed from these pods is wrapped in a natural cotton-candy pulp and is truly delicious. I’ll have more on ingas in a future article. Let’s return to cas, which is actually an indigenous name for the fruit; in the Brunka dialect, cas is called kás-kra. CAS is a hardy wild fruit tree that requires no special attention, has no significant problems with insect pests or diseases, and grows well in all types of tropical soils in coastal and intermediate regions. If you have the space, it can be a nice addition to your home fruit orchard. Many Costa Rican families earn a little extra money selling cas fruits to sodas and restaurants. Because of its acidity, the fruit is mostly used for making sweetened fruit drinks, jellies and jams or filling for pies. Cas can be propagated by seed, which you can collect from fruits sold in local markets. The seeds can be planted in plastic nursery bags filled with average soil and kept well watered until they sprout. Once the seedlings reach a height of 30 centimeters, transplant them to your fruit orchard. The trees are small, and need approximately 5 meters of space between other trees. Cas trees often produce fruit in 3-5 years. TO MAKE A FRUIT DRINK WITH CAS (Fresco de Cas) Use about 4 peeled fruits with a blender full of water. Blend slowly so as not to grind the seeds Strain the watery pulp through a sieve Add sweetener to taste. Ed Bernhardt The New Dawn Center http://TheNewDawnCenter.org / TheNewDawnCenter@yahoo.com (note: To ME, Ed is one of THE ALL KNOWING GURU's of all things natural/organic/sustainable in Costa Rica - as well as things natural to Costa Rica/the regions)

COCONUTS being cut & scooped out! See a GREAT site listing LOTS of things Coconuts, Coconut Oil & meat can help you with: http://Facebook.com/JudysCoconutOilCR

COCONUT MEAT being scooped out (thanx Beth) See a GREAT site listing LOTS of things Coconuts, Coconut Oil & meat can help you with: http://Facebook.com/JudysCoconutOilCR

COCONUT meat & a bottle of AGUA de PIPA (God's magic potion - http://en.wikipedia.org/wiki/Coconut_water ) - the MOST AWESOME thing for your kidney's, dehydration & MEGA GREAT for High blood pressure!!! I was drinking 2 liters a day but got out of that habit but now I have Eder making me a bottle a day plus I get the coconut meat inside!! GOOD for me & FREE (well, I'm giving him the same amount I would be paying at my feria/farmers market)!! COCONUT WATER: Coconut water is naturally sterilised and mineral water. Acts as antidote to side effects of medicines. It is a tasty drink that helps digestion. It is completely safe for babies. When taken with honey, it acts as a very effective tonic. It is very helpful in diarrhoea and eliminates harmful bacteria from intestine. In case of dehydration coconut water with lemon juice is recommended. Coconut water has sufficient amount of potassium and chlorine. It is specially helpful in kidney disease, lack of urine formation, stones, toximine, excess of albumin, typhoid etc diseases. Children and preganant mother, in vomiting stage should be given coconut water with lemon juice. Milk with coconut water both prevents and cures constipation and indigestion. Coconut water is helpful in most of the diseases but specially in asthama and ulcer. Coconut Water Nutritional Information Coconut Water contains more essential nutrients than whole milk but unlike milk, it contains NO cholesterol and has fewer calories (less fat). Coconut Water is healthier and contains more nutrients than Orange Juice AND has fewer calories. Coconut Water contains Lauric Acid which is present in milk from the breasts of breastfeeding mothers making it superior to processed baby milk. Coconut Water is naturally sterile (free from any harmful bacteria). Coconut Water is identical to human blood plasma making it a universal donor (referred to as Coconut IV in the Third World Countries). Coconut Water contains isotonic levels identical to human blood. It is hence the best and Natural Isotonic Beverage. Coconut Water as Natural Energy Drink One glass of Coconut Water (100 ml) contains more potassium than a banana and more electrolytes than most commercially available sports drinks (energy beverages). Below is a comparison to demonstrate mineral qualities and health benefits of coconut water versus that of average sports drinks. Average content of minerals found in 100 ml of coconut water compared to the content of the same minerals in 100 ml of an average sports drink: Potassium: Coconut Water: 294 mg Sports Drinks: 117 mg Chloride: Coconut Water: 118 mg Sports Drinks: 39mg Sodium: Coconut Water: 25 mg Sports Drinks: 41 mg Sugars: Coconut Water: 5 mg (natural sugars) Sports Drinks: 10 – 25 mg (processed sugars) @@@@@@@@@@@@@@@ See a GREAT site listing LOTS of things Coconuts, Coconut Oil & meat can help you with: http://Facebook.com/JudysCoconutOilCR

CocoLocos - (goes down like juice - & then KNOCKS you of your feet!!) 1 oz dark rum 1 oz light rum 1/2 oz Smirnoff® vodka 1/2 oz creme de bananes (I'd use fresh bananas blended) 1/2 oz pineapple juice 1/2 oz coconut cream 1/2 oz sugar syrup Pour the rums, vodka, creme de bananes, pineapple juice, coconut cream and sugar syrup into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled highball glass. Garnish with a pineapple wedge, and serve. Read more: Coco Loco recipe http://DrinksMixer.com/drink8915.html#ixzz1iWCEfRzI

COCONUTS @@@@@@@@@@@@@@@ See a GREAT site listing LOTS of things Coconuts, Coconut Oil & meat can help you with: http://Facebook.com/JudysCoconutOilCR

COCONUT OIL @@@@@@@@@@@@@@@ See a GREAT site listing LOTS of things Coconuts, Coconut Oil & meat can help you with: http://Facebook.com/JudysCoconutOilCR

COCONUT OIL @@@@@@@@@@@@@@@ See a GREAT site listing LOTS of things Coconuts, Coconut Oil & meat can help you with: http://Facebook.com/JudysCoconutOilCR

No "EGGNOG" as American's know it - BUT - what's cool is we get something YEAR-ROUND that's the Latin version of Eggnog called ROMPOPE AND the larger 1 liter tetra packs come WITH ALCOHOL (the little juice box size has no alcohol). It's definitely not as creamy as the processed ones I remember from the States but - hey - it's year-round (though I don't do it much)! You can find it in most grocery stores - in the shelved milk section & they usually also have some in the refrigerated section. There are 2 new brands this year (at least to me). I hear one is cheaper & the other more expensive but it has stronger alcohol content! Has anyone tasted them?? ROMPOPE - Latin American's version of Egg Nog - but you can get it YEAR-ROUND in a box on the shelves (& larger boxes usually have 4% alcohol in them!!) Rompope Gives Eggnog a Ron for Its Money Posted: Friday, November 20, 2009 - By Chrissie Long http://TicoTimes.net/Legacy/Christmas-Supplement/Rompope-Gives-Eggnog-a-Ron-for-Its-Money_Wednesday-November-25-2009 The volume of names and adaptations for the sweet, milky drink that appears on dinner tables around Christmastime could fill an encyclopedia. There are ponche crema in Venezuela, cola de mono in Chile, eggnog in North America and England, kogel mogel in Poland, advocaat in Holland, coquito in Puerto Rico and eierlikör in Germany. In Central America and Mexico, it’s called rompope. Even within the tiny country of Costa Rica, regions have developed their own variations on rompope, sometimes adding coconut or cinnamon, sometimes adding a heaping cup of sugar and sometimes leaving the sweets out altogether. How did rompope come to Costa Rica? Legend has it the beverage has its origins in the Santa Clara convent in Puebla, Mexico, where nuns played host to traveling dignitaries. Adapted from Spain’s ponche de huevo, the egg- and milk-based drink made its way down the Central American isthmus, with families adding their own accents. Today, rompope is manufactured by local dairy giant Dos Pinos, with some companies producing do-it-yourself kits, a takeoff on packaged brownie mixes. In an effort to provide readers with the best-tasting rompope this holiday season, The Tico Times conducted a thorough taste test involving Ticos, North Americans and one Nicaraguan. We scoured our archives for recipes, quizzed our friends and did a little Web searching to put three recipes on the table for our enthusiastic samplers. After an evening of sipping the thick, creamy drink out of miniature medicine cups, our taste-testers chose a recipe taken off the Web site of Costa Rica’s National Museum. We’ve provided that recipe and the runner-up here. Tico Times Taste Test Winner INGREDIENTS: 3 boxes milk 1 small can condensed milk 1 box Romporika (mixture available at most supermarkets) 6 egg yolks 1 cup sugar Rum to taste 1 tsp cinnamon 1 tsp nutmeg 1 tsp vanilla DIRECTIONS: Boil milk with nutmeg and cinnamon. Blend in egg yolks, sugar, condensed milk and Romporika. When mixture is fully blended, let cool and add vanilla and rum. Cover and let cool in the refrigerator overnight. TICO TIMES Taste Test Runner-up INGREDIENTS: 7 eggs 3 cans evaporated milk 3 cans condensed milk 1/2 tsp nutmeg 1 1/2 cups rum or guaro (Costa Rican sugarcane liquor) 5 cans water DIRECTIONS: Beat the evaporated milk, condensed milk, water and eggs for 5 minutes. Heat on low heat for 20 minutes, stirring constantly without letting the mixture boil. Add nutmeg and remove from heat. Cool and then add rum or guaro. Refrigerate until served. Finding the right rum to complement your rompope doesn’t require travel beyond Central America. Here, you’ll discover some of the top-ranking rums in the world, a product of ancient sugarcane plantations and a longstanding distilling tradition. Costa Rica has its Centenario, Guatemala has its Ron Botrán and higher-end Zacapa, and Nicaragua has its treasured Flor de Caña, which can be found in 40 countries. Flor de Caña has been making rum since 1890 from its distillery in Chichigalpa, just northwest of Managua. Prices vary depending on the age of the rum – the older, the higher. A 750-millileter bottle of Centenario runs about ¢8,700 ($15), the same size of Flor de Caña ranges from approximately ¢7,700 ($13) for a four-year rum to ¢46,500 ($80) for a 21-year spirit, and a bottle of 15-year Zacapa goes for about ¢19,200 ($33).

Various Fresco de Agua (fruit in the blender with water) or Fresco con leche (or with milk)

MORA

PAPAYA http://goodguy.hubpages.com/hub/Health-benefits-of-papaya-and-papaya-seeds PAPAYA SEEDS ARE REALLY GOOD FOR YOU!!! Eating Papaya Seeds for Digestive Health The seeds of papaya may be more potent. The papaya seeds are very pungent and peppery, making them almost unpalatable. However the seeds seem to have more potent medicinal values than the flesh. Papaya seeds have antibacterial properties and are effective against E.coli, Salmonella and Staphylococcus infections. Papaya seeds may protect the kidneys from toxin-induced kidney failure. Papaya seeds can eliminate intestinal parasites. Papaya seeds help detoxify the liver. http://superfoodprofiles.com/eating-papaya-seeds-digestive-health

PAPAYA I personally love Papaya when it's looking all old, bad & nasty as it's much sweeter!!! The challenge with that is it CAN smell nasty like barf (so just don't breathe through your nose!!)

STARFRUIT (officially called Carambola) - Called that because the fruit has ridges running down its sides (usually 5); in cross-section, so when you cut it horizontally, it comes out in the shape of a "star". The entire fruit is edible, including the slightly waxy skin, unlike other tropical fruits. The flesh is slightly crunchy, semi-firm, and extremely juicy, with a texture kinda-sorta in consistency to that of a thicker grape. WHEN BEST TO EAT THEM: Starfruit are ripe when they are yellow with brown ridges (though they're quite tart/acido then). Don't want it as tart/acido? Wait till they looking old - with some brown spots & a bit shrively. You can also buy star fruit when it's green & wait for it to ripen - just leave it on your counter (in its plastic wrapping) for a few days. I can't say I've ever tried anything like this but it's been likened to a mix of apple, pear, & citrus family fruits all at once. Unripe starfruits are firmer & sour, & taste like green apples. Jasona shared a FABULOUS, EASY, FRESH recipe for something to do with Starfruit!! Just put it in the blender & add a little ice, water & honey (to taste) - REFRESHING!!! HEALTH PROPERTIES: Starfruit is a good source of Vitamin C, hence can help ward off winter colds & flus. It has only 30 calories per fruit plus lots of fiber making it a great choice for one losing weight. They're also very healthy - full of antioxidants and flavonoids & low in sugar, sodium & acid. It is also a potent source of both primary & secondary polyphenolic antioxidants. It has both antioxidant & antimicrobial activities. WARNINGS: Starfruit contains oxalic acid, which can be harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysis treatment. Consumption by those with kidney failure can produce hiccups, vomiting, nausea, & mental confusion. DRUG INTERACTIONS: Like the grapefruit, Starfruit is considered to be a potent inhibitor of 7 cytochrome P450 isoforms.[13][14] These enzymes are significant in the first-pass elimination of many medicines, &, thus, the consumption of carambola or its juice in combination with certain medications can significantly increase their effective dosage within the body. Research into grapefruit juice has identified a number of common medications affected, including statins, which are commonly used to treat cardiovascular illness, & benzodiazepines (a tranquilizer family including diazepam) RECIPES: Starfruit in Mango-Orange Sauce (vegan/gluten-free) - http://ThaiFood.about.com/od/thaidesserts/r/starfruitdesser.htm MORE INFORMATION: http://en.wikipedia.org/wiki/Carambola http://ThaiFood.about.com/od/introtothaicooking/ss/starfruithowto.htm .

STARFRUIT (officially called Carambola) - Called that because the fruit has ridges running down its sides (usually 5); in cross-section, so when you cut it horizontally, it comes out in the shape of a "star". The entire fruit is edible, including the slightly waxy skin, unlike other tropical fruits. The flesh is slightly crunchy, semi-firm, and extremely juicy, with a texture kinda-sorta in consistency to that of a thicker grape. WHEN BEST TO EAT THEM: Starfruit are ripe when they are yellow with brown ridges (though they're quite tart/acido then). Don't want it as tart/acido? Wait till they looking old - with some brown spots & a bit shrively. You can also buy star fruit when it's green & wait for it to ripen - just leave it on your counter (in its plastic wrapping) for a few days. I can't say I've ever tried anything like this but it's been likened to a mix of apple, pear, & citrus family fruits all at once. Unripe starfruits are firmer & sour, & taste like green apples. Jasona shared a FABULOUS, EASY, FRESH recipe for something to do with Starfruit!! Just put it in the blender & add a little ice, water & honey (to taste) - REFRESHING!!! HEALTH PROPERTIES: Starfruit is a good source of Vitamin C, hence can help ward off winter colds & flus. It has only 30 calories per fruit plus lots of fiber making it a great choice for one losing weight. They're also very healthy - full of antioxidants and flavonoids & low in sugar, sodium & acid. It is also a potent source of both primary & secondary polyphenolic antioxidants. It has both antioxidant & antimicrobial activities. WARNINGS: Starfruit contains oxalic acid, which can be harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysis treatment. Consumption by those with kidney failure can produce hiccups, vomiting, nausea, & mental confusion. DRUG INTERACTIONS: Like the grapefruit, Starfruit is considered to be a potent inhibitor of 7 cytochrome P450 isoforms.[13][14] These enzymes are significant in the first-pass elimination of many medicines, &, thus, the consumption of carambola or its juice in combination with certain medications can significantly increase their effective dosage within the body. Research into grapefruit juice has identified a number of common medications affected, including statins, which are commonly used to treat cardiovascular illness, & benzodiazepines (a tranquilizer family including diazepam) RECIPES: Starfruit in Mango-Orange Sauce (vegan/gluten-free) - http://ThaiFood.about.com/od/thaidesserts/r/starfruitdesser.htm MORE INFORMATION: http://en.wikipedia.org/wiki/Carambola http://ThaiFood.about.com/od/introtothaicooking/ss/starfruithowto.htm