the saipantry: April 2012

Upon hearing about farmer's markets on Saipan, I was anxious to dig in. I walked to market with smile and green eco-bag in tow. My smile flattened when I found that none of the green, spiky produce was recognizable and I felt alien at a place where I expected to feel at home. Farmer's markets on Saipan may seem daunting, but increasingly, more familiar produce is appearing. Even the green, spiky stuff is really good if you know how to use it.

Knowledge is power and I hope this post will encourage more Saipan cooks to venture out to farmer's markets armed with recipes and targeting unfamiliar produce. Though some types of produce on Saipan are seasonal, many others grow year-round. The photos in this post were taken on Saturday, April 7, 2012 at the Sabalu Farmer's Market on Beach Rd. across from Marianas High School. This market is open from 6 a.m. to 11 a.m., but a good time to go is after 7 and before 9:30.

Breadfruit

Its name is derived from the texture of the cooked fruit, which has a potato-like flavor, similar to fresh-baked bread. Breadfruit can replace potato in almost any recipe. See this handy link for tips on how to prepare and cook breadfruit.

Jackfruit

Jackfruit is sometimes already cut up and ready to cook. Young jackfruit must be peeled and cooked though ripe jackfruit can be used in baking and cooking. Watch for upcoming jackfruit recipes!

The flesh of the jackfruit is starchy and fibrous, and is a source of dietary fibre. The flavor of a ripe fruit is similar to a tart banana.

Soursop

Its flavor has been described as a combination of strawberry and pineapple with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana. Soursop goes great with anything dairy. Last christmas, I made soursop jam to send home to the fam. This was the kind of jam that does not agree with toast, but is great on ice cream or made into sorbet. You can also just peel it and eat the white flesh as is, avoiding the seeds as they are not digestible. When soursop is ripe, it should be a little soft to the touch or ask the vendors when the fruit will be ripe. They are knowledgeable and always happy to help.
Chayote

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice or you can glue on googley eyes and have a blast. It can also be eaten straight, although the bland flavor makes this a dubious endeavor. See post on Chayote recipes.

Pechay (Pok Choy or Bok Choy)

When the time comes to start cooking, you'll find that bok choy is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. Pechay is an easy and inexpensive way to add some green to your food. It has a light flavor and is ideal lightly sauteed until wilted.

Calamansi (Philipino Lime)

Calamansi, a native fruit of the Philipines, is the result of a rare natural cross between citrus and kumquat. They are sour and acidic and can be used in place of lemons or limes in marinades, desserts or cocktails. Note: Most citrus fruits on Saipan are green. Usually, lemons, limes, oranges and tangerines are green on the outside. Ask your vendor which type of citrus fruit they are selling because it is often difficult to tell.

Green Mango

Sour, unripe mangoes are used in chutneys, pickles, or side dishes, or may be eaten raw with salt,chili, or soy sauce. Of course, ripe mango season is just around the corner!

Mountain Apple

Despite its name, a ripe mountain apple only resembles an apple on the outside in color. It does not taste like an apple, and it has neither the fragrance nor the density of an apple. Its texture is similar to starfruit, and the liquid-to-flesh ratio of the mountain apple is comparable to a watermelon. The ripe fruit is perfect to eat as-is.

Tangerines

Tangerines on Saipan can be very small and are almost completely green. Flavors range from tart to sweet. The peel is often entirely separated from the fruit when ripe, making these little greenies an easy snack. Hint: Slightly rubbing the fruit between your palms before peeling can make the fruit a little sweeter and easier to peel.

Cassava (yucca)

Cassava can be cooked in various ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses. Cassava must be cooked properly to detoxify it before it is eaten.

Local Pumpkin/Squash and local ginger

Pumpkin and ginger are usually always available at market. Use the local pumpkin as you would regular pumpkin or butternut squash. The local ginger is fairly mild, so you may need to use more than you normally would. See recipe share page for a great soup recipe using local pumpkin.

Winged Bean

The flavor of the beans has a similarity to asparagus and these can be prepared as you would any green bean. First, be sure to peel off the hard ends, then they can be boiled, steamed or sauteed.

Plantains (cooking banana)

Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying. I like to wait until the plantain is very ripe and sweet and then thinly slice and saute it in a little butter.

Other familiar faces you will see at market