Michael Nguyen

Asian Fruits and Desserts

Project: Asian fruits & desserts website (click picture for link)

Presentation

Capstone slideshow

Capstone Essay

Michael Nguyen

Ms. Kohler

English Capstone Paper

21 April 2020

Delicious Asian Fruits and Desserts: What Happens in the Kitchen

I am interested in Asian fruits and desserts, because I want to know more about the culture of Vietnam. My Dad has never talked to me much about Vietnamese culture. I wanted to learn more about it, because I thought it would be cool. My mom suggested that I use Vietnamese culture and Asian fruits and deserts as my topic for capstone, so I took her up on the idea. This way, I will be able to teach other people about my background. Also, I love exotic fruits because of their strange taste that is foreign to what is usually seen in the US. Many people do not know about weird tropical fruits, so that will be another element for me to talk about. Finally, baking has always been a passion of mine. This is because of the idea that no skill is required. Another reason I love baking is the thought of being able to make something out of nothing! I have always loved to do it, and also love to share my creations with everyone else.

For my Capstone Project, I hope that I will be able to make multiple baking videos of me creating nine different desserts. I might be practicing making some of the desserts, but I don’t know if I will need to. I also want to demonstrate how to cut open and use various tropical fruits. I want to tell facts about each fruit too, including health properties and where they’re grown. I will find multiple recipes that will incorporate most of the fruits, and will try to perfect them. I will also talk about the way traditional Vietnamese people eat. All the videos I take will be edited in I-movie at the end depending on what time works for me. I don’t know whether or not I should do it after I have baked something, or do them all in one day.

There are many different types of exotic fruits in Asia, and each different fruit grows depending on the weather and climate that occurs. In Vietnam, certain fruits grow in certain areas. The northern side of Vietnam is closer to the mountains, which creates a colder environment. The southern side is generally more tropical than the north, and monsoons pass frequently through the area. Some fruits that grow in Vietnam are mangosteen, rambutan, and jackfruit. Mangosteen grows in the south, and has a deep purple rind with white flesh that each have one seed contained inside. Rambutan grows in the South, and has a tough and hairy rind. Inside, the fruit is a firm, white flesh. Jackfruit grows in North, Central, and South Vietnam and grows on the trunk, branches, and roots of the tree (Fruits). A jackfruit tree is sensitive to frost and can’t survive in a drought, and overwatering will cause the tree to bear no fruit and sometimes can even kill it. Other things that are bad for the tree are if it’s 4,000 feet above sea level or if there are strong winds. A jackfruit tree needs its roots to be damp, but not wet. It requires fertilizer with nitrogen, phosphorus, potassium, and magnesium, and also needs any dead wood removed. To grow any tropical tree a person needs to know what conditions are needed for growing each tree. Some can grow indoors while some grow outdoors, and most need to be in a more southern area. Some trees need to have a building with them to stay warm and safe in the winter, and they also need their soil drained and replaced with new soil that contains a lot of organic matter. Finally, all tropical trees require water often, with even more water when it’s hotter (Patterson). All tropical fruit trees require extensive care and correct weather and climate in order to survive.

All fruits have different properties that make some more healthy than others, and they have been giving humans nutrition for a long time. Some exotic fruits that have health properties are lychee, longan, rambutan, mangosteen, jackfruit, and durian. Lychee originates from China and has a sweet, citrusy, rose water flavor. They contain a lot of fiber which helps with digestion, as well as phosphorus, magnesium, and copper which are good for bones, and finally vitamin C which normalizes blood pressure and is good for the heart. A fun fact about lychee is if too much is eaten on an empty stomach, it is fatal. A longan is smaller than a lychee, with hard, light-brown skin and a black seed. It is used in traditional Chinese medicine that helps the skin, the heart, and a person’s calmness. It is also an antioxidant, antiviral, antibacterial, antifungal fruit that is high in potassium, vitamin c, and phenolic acid. A rambutan has a thicker rind and larger flesh than a lychee or longan. It contains iron and vitamin C, and has more fiber and calories than lychee. A mangosteen has a thick, rubbery outside and a sweet inside. It is low in calories and high in fiber, with many nutrients, zero cholesterol, zero saturated fat, manganese, magnesium, and potassium that controls heart rate and regulates blood pressure. A mangosteen can prevent stroke, prevent heart disease, stabilize the menstrual cycle, fight against obesity pain, fight allergies, fight infections, fight skin diseases, fight fatigue, help intestines, and improve skin health. Jackfruit has light yellow bulbs of fruit that each has one seed inside that can be boiled, ground into flour, etc. Jackfruit improves digestion, helps the eyes and skin, is good for bones, provides energy, and contains a lot of vitamin C and B. Ground jackfruit seeds contain lime, iron, potassium, and protein. Finally, durian is a fruit that is good for fever, skin irritation, and jaundice (Malik). All fruits are healthy, but each has its own unique qualities that makes it unique.

Many exotic fruits are hard to incorporate into desserts, but with the right instructions it will be a recipe for success. Dragonfruit is a type of cactus and is rich in antioxidants, vitamins, and minerals. To open, cut in half then scoop out flesh with a spoon. It can be used in fruit salads, drinks, desserts, as a snack by itself, and can also be grilled. A ripe mango is large, not too squishy, soft, red orange or yellow, and heavy. A mango should be cut slightly off center to avoid the pit. On the pit half, cut in a curved motion to separate the pit from the flesh. Mango can be eaten right from the pit, or it can be sliced or cubed, then scooped out with a spoon. Mangos are used in Thai cooking, fruit salads, and desserts. Durians are ripe when they display a light brown color without dark bits, and are stored in a cool place until the person is ready to eat or use the fruit.To cut, place the durian stem side down, cut into the skin, and pull the skin apart with the other hand. Then, pull the skin completely off, scoop the fruit pods out, and remove the pits. Finally, cut open other parts and remove that fruit. Make sure to wash hands after cutting because the durian will release a strong odor. Durian goes well when paired with ice cream, or when used in sticky rice. Lychee is ripe when the fruit has a little give when pushed down, but is overripe when it is too soft. For immediate eating, pierce the skin with a thumbnail, peel the skin, and then eat fruit. Consumers should take warning of the seed in the middle. For serving/cooking, peel the skin as normal, rip the fruit into halves, remove the seed, and rearrange the fruit. Lychee can be used in a fruit salad, a green salad, a sweet sauce, a simple syrup to go in cocktails, ice cream, sorbet, a tea, a breakfast dish, and finally with a cheese platter (Schmidt). All of these fruits are used in many dishes and have their own special way to open them.

Most exotic fruits are hard to open, but once the person cuts open to the treasure inside, they are rewarded greatly. Star fruit is ripe when the flesh is firm, with a yellow and light green rind and dark brown tinges at the ends. Overripe star fruit will be all yellow with brown spots. A star fruit is prepared by being washed with water, then being held vertically to be able to cut off the brown edges of each of the five points. Turn the fruit onto its side and cut off the end that was attached to the stem. To be able to point out the difference of the two, look for the end that is darker and doesn’t end in a point. After this, slice and eat. To cook with, use the tip of the knife to remove the seeds. Use in fruit salads, desserts, as garnish on cocktails or for plating, and also as a juice. Ripe mangosteen is firm, has no cracks, is shiny, has a green cap, has no bugs, and has no hardened yellow beads on the rind. To open, hold the mangosteen on its side and cut around the circumference. Don’t cut all the way or the fruit will be damaged. Pull apart the shell with a prying motion, then separate the fruit. Mangosteen doesn’t require the removal of the seeds because they are edible, but some people do not like the taste of the seed. Mangosteen can be used in a fruit salad, in ice cream, in sorbet, in desserts, as a garnish, and as a juice. Rambutans can be cut open with a knife, but if the fruit is very ripe it can be twisted to open. Make sure to be gentle when executing this process. Peel the skin away, the spikes aren’t too sharp, and remove the seed or spit it out while eating. Rambutans are good in fruit salad. To open jackfruit, it is suggested to first oil the hands and knife because jackfruit is very sticky. The fleshy part can be eaten fresh or cooked, and it covers up the actual seed which is brown. This seed can be cooked, roasted, or left in fruit to be cooked because it will soften. Jackfruit can be used in curry, Thai salads, Webster-ish salads, and is a great replacement for meat in general (Schmidt). It is hard to bake with exotic fruits, but anyone can do it if they know what they’re doing and the ingredients they’re working with.

Two ingredients that are used a lot in Asian cooking are galangal and ginger, and both are used in their own special ways. Galangal is a member of the ginger family, and is very similar to ginger. Ginger can be used as a substitute for the peppery flavor of galangal. Galangal has white flesh, tan skin, and is used a lot in Thai, Malaysian, Indonesian, Vietnamese, Cambodian, Chinese, and Japanese cooking. Powdered galangal is called laos which has a stronger taste, but has less freshness. Galangal and laos can be bought at Asian supermarkets, and fresh galangal will last in a refrigerator for one week or frozen in a resealable plastic bag for two months. Good galangal is plump with smooth, tight skin (Galangal). The ginger has an underground stem that can produce more roots as needed, and has a knobby root. It is used in Indian, Chinese, Thai, and other Asian cooking. Now, it is used more in American and European cooking because of its exotic flavor and health benefits. Ginger can make a person feel less nauseous or help their indigestion. It's tough tan skin is edible and can be peeled, and it has white flesh (Ginger). Asian cultures, such as Vietnamese, rely heavily on using galangal and ginger to add a unique taste to their dishes.

Vietnamese culture consists of many unique elements, including how they eat. In Vietnamese culture, spoons are used for soup. The rice bowl would be held, because it is considered lazy to keep it on a table. Each person chooses small amounts to put in their rice bowls and they also eat everything in their bowl, because Vietnamese people find it impolite to take something and not eat it. Also, no one would take the last portion on a dish in case someone else wants it. This usually results in some food left on each dish. When eating, dishes are placed in the middle of a bamboo mat. The people would also sit on the bamboo mat, but now more and more urban people eat at tables now and the mat is used for formal occasions. When guests come over for a meal, the females help the host wash the dishes (Eating). Eating and cooking is very important to Vietnamese culture, because of the way it defines themselves.

Presentation and preparation means a lot to Vietnamese culture as well as anyone in the kitchen, and the pastry chef and baker both work hard to reflect this in all of their treats. Chef means boss in the baking world. Pastry chefs are in control of a group of helpers to assist them with any task. The pastry chef runs all of the desert related things which include the menu, the inventory, and other things. Bakers, on the other hand, have to do a lot of physical labor, and they have to get up really early. The pastry chef has to deal with the customers and things similar to that, but can do the baking too. The pastry chef also has to do the plating, garnishes, and all around decorating for the dessert. Bakers usually focus on creating the baked good, and then pass it on to the pastry chef (Baker). In the kitchen, both the pastry chef and the baker need to know what they are doing at all times, or else the entire operation of baked goods will crumble.

To be part of the kitchen in any way, each person needs to have some sort of reflection of these six skills. They need to be creative, because people get sick of the same thing over and over again. For example, a great pastry chef can transform a plain chocolate chip cookie into a totally different and better cookie. Also, with endless things in the kitchen, the bakers would be able to decorate a cake with anything they want. A good baker needs to have patience to be able to make a exquisit baked good. They would have to wait a while for the dessert to bake, measure out everything exactly, and decorate slowly and precisely. They also have to be organized, and they need to make sure everything is in the right place. After baking, they would clean up their messes. All bakers are hardworking. They arrive early to work, and go home late. They are also working on multiple dishes at the same time. People in the kitchen are risk takers too. They can’t be afraid of trying something new, or else nothing will change. Finally, they have to have a high level of education (6 traits). All people who work with food will not succeed if they do not demonstrate all six of these traits.

This information will help me with my project because I will be able to demonstrate to my audience the proper ways to open various fruits. I can also inform them how to eat and use each of them. My research will also help me to create baking videos of each dish. Another thing my research will assist me with is my demonstrating of proper, cultural eating. I would’ve brought in dishes and a fake bamboo mat and shown, with an audience member, how to eat correctly. I would also tell my audience of what a good baker is, and show them that it isn’t exactly a skill that is born with a person. I would convince them that they can bake too, and have a hands on activity where they roll some dough.

Works Cited

“Fruits.” Voyage to Vietnam Celebrating the Tet festival, Children’s Discovery

Museum of San Jose, n.d,

https://www.cdm.org/voyagetovietnam/fruits.html. January 29, 2020.

Patterson, Susan. “Growing Tropical Fruit Trees – Types Of Exotic Tropical Fruit To

Grow At Home.” Gardening know how, n.d.,

https://www.gardeningknowhow.com/edible/fruits/soursop/soursop-tree-care.h

tm. April 13, 2020.

Malik, Martin. “Curiosities The exotic fruits of Asia.” Kompas Travel, n.d.,

https://www.compasstravelguide.net/curiosities/the-exotic-fruits-of-asia/.

March 8, 2020.

Schmidt, Darlene. “Top 10 Tropical Fruits and How to Prepare Them.” The spruce