Wednesday 21 November 2012

Mata Kucing



This is a fruit labelled Thai longan by the supermarket but I know it as mata kuching / cat's eye. This one is a different longan variety endemic to South East Asia. It is sweet with a distinct flavour which is hard to describe. It is not available all year round so when I do see it in season, I try to get some. Of course we can buy the dried longan anytime. Often added to sweet desserts or drinks. I just read that 'longan' actually means dragon's eye in Cantonese.

7 comments:

  1. Looking at the bowl of peeled fruit, I would call it lychee, if I saw it here.

    Does this one here taste like that? I love lychee.
    Fox

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  2. Hi Fox,
    These are smaller than lychee and they taste different too. The fruit is firmer in texture.

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  3. Not ever seen these before, they look interesting and what sort of taste do they have.
    Margaret

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  4. you have the most interesting things to show us.
    Thanks for sharing.

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  5. Can you eat the seed or just the flesh surrounding it? It's actually quite beautiful and reminds me of a large translucent pearl.

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  6. I remember now that I have eaten these - quite a bit smaller and harder to peel if I recall correctly! I prefer lychee. Also the flesh stays stuck around the pit more - or am I making that up?
    Fox : )

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  7. Hi Fox,

    The flesh of these do not stick to the pit / seed. I think you may have eaten the rambutan. That gets stuck to a white pit. It is red and 'hairy'.

    Hi Jane,

    A pearl, yes it does look like it. The flesh is enjoyed. I threw some of the seeds into a pot too.

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