The Khanom - operative Thai sweet candied

check this out - a simple but sexy cookie, dessert-style - a crispy dough is dripped in a wok, rolled out, and left to dry, sweet and crunchy

Part A tantalizing Thai dinner

I do not know where you live here, but in Sydney, Thai food is so popular that most suburbs have at least 20 Thai restaurant, if not! This can be a bit 'extreme, but you get the drift - It' s capital "P" for People!

So if you are planning a party at home, it is useful for your guests serve a type of food, people seem to love. Thai food is the perfect choice. And 'exotic, bright and clean and best of all, delicious!

> The Thai cuisine is renowned for its balance of five fundamental flavors. Most Thai dishes tend to incorporate all the flavors, if not most of them. These flavors are:

- Hot (spicy - Chili)

- Sour (vinegar, lemon juice, tamarind)

- Soft sweet (brown sugar, fruit, peppers)

- Salted (soy sauce, fish sauce)

- Bitter (this is optional)

The great thing about Thai food is that instead of dried herbs need a lot of fish and fresh herbs and spicesSauce. The flavors are sensational.

Since 95% of Thais are Buddhists, leaving religious offerings of fruit on a Buddha statue with candles, incense and similar restaurants. There is a tranquility that door, as a lay witness to the scene. They are also often photos of their beloved king and veterans.

You could create a new Thai place in your living room by the smell of incense and make subtle lighting softerusual. If you try dimmer lighting in the dining room with some candles or lamps to create a good atmosphere.

If you can get some Thai classical music would be nice for the background sound - or some other oriental-inspired music.

Thais generally do not use chopsticks to eat - but a fork and a dessert spoon, but what if the Asian touch (Thailand lies in Southeast Asia) feel free to want to provide every guest with a pair of chopsticks are available.Consider a wooden or bamboo placemat for each guest's place.

As a central element for the table you could have a long shallow dish filled with water and place floating candles on top. You could also try to buy some exotic flowers look. In my travels in Thailand, orchids and the like have adorned the covers. The whole experience of eating is pure pleasure.

For starters you could serve one of their delicious soups like hot and spicy Tom Yum Goong (spicy and sour shrimp soup) or aTom Yum Kai, which is similar but with chicken.

It could also serve, Thai fish cakes, spring rolls in rice paper, curry puffs, satay chicken or fried chicken wings - with dipping sauce, of course.

For the main - stir fries, fish, Thai curry (green, red, yellow, Masaman, etc.) or the ever popular pasta dishes such as Pad Thai or Pad See Yu. Do not forget the rice served in a bowl of rice covered in a central position on the table, so that people can helpthemselves.

A plate of fresh fruit or a plate of exotic mango sticky rice for dessert is wonderful.

You see, there are so many opportunities for your recipe for Thai food. I would suggest checking the Internet for free recipes or come into possession of a simple Thai cookbook.

Most ingredients are readily available at your local Asian specialty food store.

Ayutthaya

Founded panoramic look at some of the ruins of Nakhon Sri Ayutthaya, the ancient capital of Siam, in 1350 and burned by the Burmese in 1767. Sites include Wat Yai Chamongkhon the end of a sudden downpour during the dry season, Wat Phra Sri Sanphet (the iconic Grand Palace with its three large Chedi), supplier of kitchen Roti Sai Mai and Thua Thort Loy (a delicate way of Thai Erdnusskrokant), past Wat Mahathat (where the famous Buddha head is the tree), one of many elephants alongsideWat Phraram, and finally the peaceful Wat Borom Buddharam (often by visitors to the city not reached).

Try the sweet taste of India - Recipe for Ras Malai

Indian sweets and desserts are also known worldwide and are very tempting and mouth watering. Whether it's the summer heat and winter cool desserts are too hard to resist the Indians and certainly can not escape. There are a variety of Indian sweets, ranging from the delicious 'kheer' and 'laddoos' water in the mouth "Gajar halwa 'and' barfi.

Ras Malai is one of the most popular Indian dessert. This cake for the first timeinvented in West Bengal, India, and is now very popular with people in India, Pakistan and Bangladesh. In India, can be found in any cake, especially in the states of West Bengal, Orissa, Bihar e. It is often pronounced "Roshomalai 'in Bengali, the language of West Bengal.

Ras Malai composed of sweet cream to yellow colored balls of ricotta or cottage cheese (called "paneer" in India) and moistened with cream called "Malai" in Hindi). This creamis nothing more than sweetened, thickened milk finely spiced with cardamom, pistachios, rosewater and saffron.

Below is a simple recipe for this delicious, delicious Indian dessert:

Ingredients:

- Ricotta: 2 pounds
- Sugar: ½ cup
- Milk board: 32 ounces
- A pinch of saffron
- Crushed cardamom seeds: ¼ teaspoon
- Almonds: ½ teaspoon
- Pistachios chopped 2 teaspoons green

Recipe:

Mix orCream cheese and sugar with a little 'cardamom powder and spread the mixture into a baking dish.

O mixture bake at 350 degrees for 35 minutes or until set. Make sure, however, not brown.

Or remove the tray from oven, cool to room temperature and then cut the compound sentence 2 "squares.

o Place the squares in a bowl dessert.

or mix all the ingredients, the pistachio Barings, in a separate bowl and pour the liquid onSquares.

o The dessert is ready. Decorate with pistachios, chill for 2-3 hours before serving.

So, next time when you feel like preparing a special dessert for your family, try this recipe at home and let your family experience the taste of Indian cuisine.

Our first date

... In a very long time, as my children were born. My wife and I decided that Monday is that it is time to leave the children again and go on a date. So we left the boy with the babysitter and planned to go to the casino. But the casino was not romantic place we were looking for. It was dirty and there was just too much smoke it. We left five minutes after the arrival of smells of cigarettes. We decided to have lunch in downtown Tacoma. The search for the right place was foundbe quite the adventure ... Enjoy the Photo Blog. The discretion of the parents is recommended.

Delicious Thai Desserts

Thai cuisine is famous for its charming delicacy and spicy. However, Thai desserts have been neglected. The three famous sweet Thai outside Thailand mango with sticky rice, fried bananas and coconut ice cream. There is a long tradition of desserts in Thailand over the centuries, offering many options and ideas.

Thai desserts have long been with the Thai people, back to the safeSukhothai period (1238-1350). Thais have long with China and India, the exchange of cultures and traditions as they have helped, including food traded. In the Ayutthaya period (1350-1767), Thais began trading with western countries. The Portuguese were the first Western people think the use of eggs and oven. desserts, like Thai Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads are descended) Portugal, Thailand is not like most would guess,including the Thai people.

Thai sweets are famous organization of complexity and detail, and their timely and patient care with which they were created. Characteristic of Thai desserts is not just a collection of sweetness, but also other elements, like a good scent, delicate and finely made from the ingredient preparation to finished product. There are many methods for Thai desserts, ranging fromSteaming, baking, boiling or frying, to complex processes such as cooking the egg yolks in syrup. The main ingredients of most Thai desserts are coconut milk, sugar, flour, eggs, salt, dyes and perfumes.

For high quality sweet Thai, fresh coconut is a must. Back in the old days, fresh coconut dessert has only been used to do in Thailand. And to make at the moment, coconut milk, meat finely grated coconut is still warm, surrounded byWater, not hot. It is then pressed dry. The white liquid from the first pressing is called "Hua Ka Ti". Hot water is then pressed onto the coconut milk, second and third, called "Ka Hang you must do." grated coconut meat used is usually about 3 times and then discarded. freshly pressed coconut milk has a better taste and aroma of coconut milk commercial from the can. But with a pace of life, or focus more on other elements of life, there will always beto be used for a family of commercial coconut milk.

Sugar is one of the most important ingredient in preparing Thai desserts. The two common sweet sugar are used in Thai Coconut and Palm Sugar Sugar. coconut palm sugar is made of coconut, and palm sugar is of Palmyra, the lifeblood of Thai Sugar Palm or Palm, called Taan in palm sugar is often used synonymously with coconut palm sugar, but are different in many ways. For example, PalmSugar is drier and more solid than coconut palm sugar. And 'more expensive sugar coconut. In some dessert recipes, coconut is often replaced with sugar palm sugar. The substitution may confer the same general appearance of the dessert but the dessert will be different in taste and aroma.

Thai desserts are well known to their fascinating shades of light. In general, the color used to attract people consist of natural flowers or plants. The following examplesthe most common color used in Thai desserts sources:

Pandanus (Bai Toey) is dark green;
Spathe of coconut or Palmyra palm (KAB But Prao or Bai Taan) is black;
Turmeric (Kha min) is yellow;
Flower Chitoria Tematea Linn (DOK Chun A) damage: a blue color (by adding lemon juice to give a purple color);
Flower Aeginetia pedunculata (DOK DIN): give a black (but the flower is actually a dark purplecolors);
Saffron (Yah rank F), please give a yellow-orange;
Roselle (Kra Jiab): There is a dark red (brown-like) color;
Lac (Krang): to give a red color;

Scent is another unique characteristic of Thai desserts. There are many ways, tastes good with sweet Thai, but the most common are jasmine flowers (DOK But Li), Rosa Damascene (Ku Laab Doc Mo - Rose family) Cananga odorata flowers (DOK Kra Dang Nga) and fragrantIncense (OB Tien). Since ancient times, Thais love with the water in sweet jasmine for its aroma. Thais took to 6pm jasmine flowers and rinse thoroughly with water to keep the flowers are not crushed. The jasmine flowers (DOK But Li) are then immersed in water with a lid closed and the clock left at 6-7am the following morning. The resultant scented water is then used to make desserts. Keep jasmine flowers for more than 12 hours begins to bruiseFlowers and water is not a good flavor. Rose of Damascus (Doc. Ku Laab Mon) is used differently. Thais only the pedals. Each pedal is broken in 2 or 3 pieces and then sealed in a container that has been placed in a dessert for a fixed period, usually overnight. Flowers for Cananga odorata (DOK Kra Dang Nga), Thais first shot them with a candle incense, and then the pedals in a closed container that keeps the dessert. For some sweets, , Incense sweets in closed containers next to burning candles will suffice to give a sweet flavor complex.

What are the most common Thais eat sweets? Thais love desserts (called Khanom Thai). The famous mango with sweet sticky rice, but it's a sweet season, from April to June about. Deep fried banana fritters (Gluay death in Thai) or banana in coconut milk (Gluay Buat Chee) are also knownThe desserts in Thai restaurants in the U.S. In Thailand, there> are all kinds of desserts, both seasonal and non-seasonal, fried steam by. Some of the common Thai desserts are sweet egg yolk; Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads). Thong simply means gold. The color of these three desserts is a golden yellow color, like the yolk and stands for prosperity andauspicious. This "Three Musketeers" The sweets are often used in wedding ceremonies or house for a new memory as well.

Khanom Chan or dessert layered cake is another common. The name of the cake comes from the fact that, with 9 layers of colors. The dessert uses only 2 colors: white and color tone as light as a green or purple. White is used in any other level. This dessert is also important ceremonies such as weddings or opening useda new business. Thais believe that the number "nine" is a lucky number that represents the progress and development.

One of my favorite desserts is Luk Choob. From mung beans from, this dessert is a collection of miniature reproductions of fruits and vegetables. Fruits and vegetables are colorful and glossy, artfully carved and decorated with vegetable dyes and glazed jelly-like agar-agar. Bua Loy Benjarong is another interesting desserts. Bua Loy Benjarong is glutenBalls in coconut milk, a dish that has been with Thailand for over 200 years. The balls are the size of the tip of the little finger of glutinous rice flour mixed with natural colors. Benjarong refers to the 5 natural colors: green (pandanus leaves), purple (from Taro and Chitoria Tematea Linn flower), yellow (pumpkin), blue (flower Chitoria Tematea Linn) and white (jasmine water).

In addition, blacks beans and tapioca in coconut milk (Sako Tao Dum), coconut cream hollowed-out pumpkins at (Sangkhaya Fak Thong), grilled coconut cake (Paeng Jee) from mung beans and lotus seeds with coconut topping (Tao Suan Bua Med) are sweet, to name a few who are often in Thailand.

Thai sweets are always a part of Thai culture. reflect, patience, attention and a pleasant way of life. Unfortunately, over time, traditions and beliefs, some are forgotten in Thai society, although mostDesserts> are still there. Your taste seductive and satisfying a lasting impression - the time is again an integral part of Thai sweets have lost because they do not.

Dahn Komnarch Snaeh ENG SUB 6 - (7 / 8)

Thai lakorn Bee Bandith Saokaew and Pok Piyathida Wormamuksik. This is a Khmer Thai Thai lakorn dubbed title "Roi Marn" Synopsis: Marc (Bandith Bee) has just arrived in Thailand to be with his father. Marc's father has a grudge against the family Ackariech something, what have they done for him in the past. Bea (Pok Piyathida) Ackariech belongs to the family and she's a lively start with the wrong foot with Marc. Marc has been conned by a Thai woman, when studyingAbroad in the U.S. so naturally has an aversion to women in Thailand. The two meet and how often the story of humor, revenge and love is the lakorn progresses.

Raw Vegan Tiffany's Kitchen - Durian Prep

Tiffany shows Durian Custard with blueberries and Young Thai Coconut prepare.

Thai Sweet # 2 http://thailand-thai.blogspot.com/

Clip Thai desserts Koh Kret See, Nonthaburi, Thailand. Thailand-thai.blogspot.com

Grand Lux Cafe Chicago, Illinois

www.yctv.tv - Grand Lux Cafe on Michigan Avenue. in downtown Chicago, has a varied menu, the extraordinary variety and selection, with flavor profiles of Thailand, Malaysia and the Caribbean, to classic American and European specialties. The focus remains on the guests with the finest fresh foods available. Serve in generous portions - perfect for sharing - menu includes specialty appetizers, rustic oven pizzas, burgers and sandwiches, salads, pasta,Oven, broiler and grill specialties, and Certified Angus Beef steaks. Perhaps most "grand" of all on-premise bakery found at each Grand Lux Cafe. Recognizing that the best baked ones to order, this delicious European tradition was reported to the States and is a hallmark of the Grand Lux Cafe experience.Lunch specials are served daily at 5:00 alarm, and special breakfast selections are served Saturdays and Sundays until 2:00 am You can check moreInformation.

Chicago Gourmet - inside or outside the loop is a foodie's Town Chicago

If your idea of a perfect meal is a steak melts in your mouth, vegetables, main dish, Chicago-Style Pizza, Classic Diner food, or exotic dishes from another culture, you will find a favorite restaurant in Chicago.

For steaks and red meat lovers, The Capital Grille (633 N Saint Clair Street) offers the best vintages of drought and winning steaks. All the signature veal chop with Roquefort butter sauce to Steak au Poivre with CourvoisierCream is oh so tempting. Supply (155 East Ontario) has more than red - pasta and fish are served - but why not make a big pot of red meat from a chef whose family owns the oldest Meatpacking companies in Chicago? If you like your sports served with red meat, check out the NFL Hall of Famer Mike Ditka Restaurant (100 E. Chestnut), with an upstairs cigar lounge.

If you have more vegetables than the type of main dish, you can not go to the Green Zebra (1460 incorrectlyWest Chicago Ave), where the emphasis is on unique vegetarian dishes, changed seasonally. Or try a different kind of experience dinner at the diner in Chicago (3411 N. Halsted Street) says that either "meat free since '83."

Locals swear Gino's East of Chicago (633 N. Wells Street) and Lou Malnati's Pizzeria (439 N. Wells Street) for irresistible Chicago-Style Pizza. Think deep-dish with oozing cheese, rich sauce and fresh ingredients. Yum!

For breakfast and more, the BongoRoom (1152 S. Wabash Ave) in Wicker Park is a unique coffee, with dishes with a distinct touch, such as raspberry cheesecake hotcakes. Manny's Coffee Shop and Deli (1141 S. Jefferson St) offers a classic cuisine dinner. Come hungry, leave full.

If your palate, as in other countries, Roy's (720 N. State St. Venture), offers a little 'Aloha Hawaii. To the best of two cultures, Dee's Mandarin (1114 Armitage Ave) offers Chinese cuisine and a large sushi bar.Wishing for a Thai cuisine? Dine at Vong's Kitchen Thai (6 W. Hubbard St.), a spin-off of French fusion Vong's Thai New York. Enjoy famous Costa Greektown Chicago (340 S. Halsted St). Try the Bistro Margot (1437 N. Wells St) for the soul satisfying Coq au vin and other delicacies in French. Coobah (3423 N. Southport Ave) serves Latin America until late, with a good party. Beach (980 N.Michigan Ave) is a top pick for luxury Italian with a good portion of Lake Michigan views. India House (59 W. Grand Avenue) is a variety of foods from different regions of the Indian taste.

For fabulous dessert with your meal, try A Taste of Heaven (5401 N. Clark St.), nine Steak House (440 W. Randolph St.) or Maggiano's Little Italy (516 N. Clark St.). If you're a Chicago restaurant for a meal are placed CRSHotels.com is the perfect hotel for you.Select the Sutton Place Hotel Seneca, or the Whitehall Hotel. Enjoy the Amalfi Hotels, Hotel Ambassador East Hotel or Raphael. Stay at the Congress Plaza Hotel & Conference Center, the Best Western Grant Park, or the Inn of Chicago Magnificent Mile.

Phyoe Raw Food Kitchen Ani: Ani emphasis on reuse and recycling

www.aniphyo.com-Ani Phyoe tour Anis Raw Food Desserts speaks at World Fest May 16, 2009. Ani talks about the importance of reuse and recycling. Find information about Ani, his books, free recipes, videos and other organic ingredients: www.aniphyo.com

Wine for All

Image : http://www.flickr.com

You do not appreciate being a billionaire and enjoy good wine! The appreciation of good wine can be intimidating at first. With the weak dollar and the skyrocketing popularity of the wine world, it seems that wine is always inaccessible. And for those of you who are new to the world of wine, you might think, "What's the point?" If you can not afford high-end wines, wine snobs rave about, "Why build an appreciation for the fire of wine?

Well, nothing couldbe further from the truth! So many wines to buy tops and will increasingly unreasonable. It means that we should be about wine? These are not good, the wine is cheap options? No, absolutely not! In reality, the world of wine with excellent wines waiting to be discovered to be filled. Most people, even billionaires drink wine not only rare and appreciated every day. It 's a place for wines that are only good and should not bethe best wine you've ever eaten. And do not stop ... There are wines of very high levels can be affordable if you know where to look. Unfortunately, many of the most famous wine regions like Bordeaux, Burgundy or even California, is always difficult to find great wines at an affordable price. But if you think outside the box a bit ', to explore the regions and producers, who are not familiar to the average wine drinker, is astring of wines that deserve your time and attention and do not cost an arm and a leg.

Here are some suggestions on specific regions and types of wines that are appropriate and what size but at prices that are, that mortals can afford. Whether looking for an everyday Italian wines for you or a wine with a class throughout the world, can be lost in complexity, there are low cost options.

The Loire Valley

The Loire Valley or Val de Loireis a great wine-producing region in France, near the center of the country lies west of Burgundy to the west coast. There is a vast area comprising many different names, to produce all types of wines, white wines light bodied to full bodied red wines. For some reason, apart from some well-known manufacturers in this region are relatively invisible to most of the wine world. While experienced wine lovers know and love the Loire are doing well, the averageWine drinkers in the United States, knows little of the region.

Muscadet: From the west of the Loire, the wines are generally very inexpensive. From the Melon de Bourgogne grape, are light, fresh and crisp. They are great summer wines, refreshing and cold. Excellent with shellfish such as mussels light.

Sancerre and Pouilly-Fumé: these mainly produced white wines from Sauvignon Blanc grapes. With more depth and body as Muscadet, these intenseWine and mineral rich couple with a series of fish rich.

Savennières: This small region, which makes 100% Chenin Blanc produces some of the best white wines in the world. For many years, was sought as the best white Burgundy, are largely unknown to many wine consumers today. In general, prices are still very reasonable, but the best producers are able to produce a really great dry white wine, both of which is intense and full ofMinerals and full bodied with layers of flavor. This age looking, intense and dense young flower in a rich, complex, goodness of honey!

Vouvray: even 100% Chenin Blanc, these wines can be dry to sweet dessert wines. While the sweet wines of the best producers', a high price, the SEC (dry) and demi-sec (dry) wines to choose from the best producers are still quite reasonable. Excellent food, wine, pairs the slight sweetness of the demi-sec wines beautifulwith some spicy Asian dishes. There are also some excellent, cheap sparkling wine made here, which is an excellent solution if you do not want to spend the kind of money that defines Champagne are back.

Chinon, Bourgueil and Saumur-Champigny: Seeking alternative to expensive red wines of Bordeaux and California Cabernet? for the production of these villages in the Loire Valley wines particularly Cabernet Franc, a cousin of Cabernet Sauvignon. These can range from fruity, easy drinking wines easydark, rich, age worthy, full-bodied wines. While the best producer prices have increased slightly, are still several times less than their colleagues in Bordeaux and California.

Languedoc-Roussillon

The region of Languedoc-Roussillon is a vast region in southern France, west of Provence, along the Mediterranean coast to the Spanish border. This region includes several appeals, produces a wide selection of wines. While historically the Languedoc produces onlycheap wine and largely mediocre in recent decades, improvements in the quality here! Many small producers have the advantage of the beautiful, warm weather will be taken to produce many great wines. Because many have remained largely unknown and have the prestige of the most famous wine regions, prices in most cases has remained low. Wines range from white to red and even great dessert wines. Many of the red wines of the Rhone, and Provence-based variety, asGrenache, Syrah and Mourvedre, but some producers of Bordeaux varieties like Cabernet and mixing.

Provence

Provence in southern France along the Mediterranean coast. While most of the eastern border with Italy, is the French Riviera, the West is still a great wine region. The most well known for its excellent products rose wines, red wines of Bandol are known, where the quality really hits a high. At least 50% Mourvèdre, the wineBandol are rich, dark, meaty and complex. Are also capable of long aging. Again, while the best producer prices have slightly increased, many low cost options. These are great wines to pair with the rich, rustic cuisine of Provence.

German Riesling

German wines are often overlooked by wine drinkers in the English language because of their confusing names and labels. The long German names, which are often confused printed in medieval can confuse even the mostopen and let them go somewhere else. Also, many people think of German wines, sweet wines, not as good food. Part of this misunderstanding that the German wine as cheap as Liebfraumilch and Blue Nun 'a bit sweet, the wine was hurt. Great German wines, especially from the noble Riesling made are a different story. Yes, it can be sweet, but the sweetness is well balanced acidity and intense minerality, which prevents the wineIts sweet. This can be really great wines! While the best manufacturers and can be very expensive, especially the dessert wines, predicate wines such as lower cabinet and Late Harvest and also QbA (quality wine) can be tasty, less expensive options. And these are great wines with the food! German Riesling wine is one of the best matches I've known for spicy Asian cuisine like Thai and Vietnamese dishes Indians.

Italy

Italya region too large to summarize in a short article. However, I have counted because it produces a large number of inexpensive wines. Although the most famous wines of Tuscany and Piedmont, these wines can be very expensive. But there are dozens of other denominations in Italy, the outstanding wines that can produce relatively cheaply. Regions such as Marches, Emilia-Romagna, Friuli, Umbria, Abruzzo, Campania, and dozens of others all produce excellent wines that are not freean arm and a leg. Do not be stuck in a Chianti, explore the lesser known regions in Italy and will not be disappointed!

Find a local distributor of wine that carries a good selection. Ask to be recommended for experienced staff selling some inexpensive wines from some of these regions. Do not be afraid to experiment with producers and regions do not have experience, you learn in this way. And you can see that almost everyone can afford to drink well!

Longan Growing a Tree - Backyard plantthing STUFF

Longan Growing a Tree - Backyard STUFF http http http www.wallybutler.biz www.wallybutler.us www.wallybutler.info www.walleybutler.com Longan not be confused with loganberry. The longan (Simplified Chinese 龙眼; lóngyǎn 龙眼 Chinese, Pinyin, Cantonese Yale: lung4 ngaan5, literally "Dragon Eye" ลำไย Thai is a tropical tree native to southern China. It is also found in Southeast Asia. It is also called Guiyuan (桂圆) in Chinese, Ash-FOL (আঁশফল) inBengali lengkeng Indonesia, kucing Mata (literally, "Cat's Eye"), Malaysia, Nhan Vietnamese (type: Euphoria Longana lamk. Name "long Nhan" in Vietnamese, literally "Dragon's Eyes"), Mora Sinhalese ( Sri Lanka) and also "longan" in Tagalog. The tree can reach up to 12 feet, and the plant is very sensitive to frost. Longan trees require sandy soil and temperatures that do not normally fall below 4.5 degrees Celsius (40 Fahrenheit). Longans and lychees bearFruit at about the same time of year. The longan (dragon eyes ") is named for the fruits of resemblance to an eyeball when shelled show (the black seed, through the translucent flesh like a pupil / IRIS). The seed is small, round and hard, and an enamel-like, painted black. The fully ripe, freshly harvested bark shell is thin and continuous, so that the result simply by squeezing the fruit, as if shell crack a sunflower seed. If the shell is moreMoisture content, and more ...