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Jamaican Ackee-The Forbidden Fruit

Did Kevon tell you it is poisonous?

What is poisonous? The Ackee you are eating, said Evelyn.

I was about to enjoy another bite of my Ackee salad sitting in front of me in a beautiful ceramic bowl and sparkling in the perfect olive oil and balsamic vinegar dressing. As my fork remained frozen, suspended between the white linen-clad table and my mouth my mind went into overdrive. What am I going to do? As a priority measure, swallow hard and smile.

Pretending I have this covered, there is nothing to worry about.

Of course, I could not resist asking. So I asked Kevon what do you mean poisonous?

From Kevon’s facial expression it was pretty clear this was not the first time the subject matter came up with a guest. Well, not really he said with that island smile.

Not really? But still a little? What do you mean?

And then he explained. Ackee is part of Jamaica’s national dish, Ackee and Saltfish with Johnny Cakes or roasted breadfruit. The fruit, that is prepared like a vegetable grows on a beautiful medium-sized tree.

The trees at Calabash Cove will produce 2 harvests every year. And Chef Thierry always has an eye on them.

The fruit initially green, will turn a bright pink just before it is ripe. Pink you may say, screaming “don’t eat me I am poisonous”. At the last stage of the ripening process, the pink shell will open up in 3 wings, exposing the actual yellow fruit. This yellow fruit is removed, while carefully taking out a pink vein. It is then poached in saltwater. This will render the fruit save to eat.

Some lovers of Ackee will sauté it right away in large quantities of oil, onions and saltfish.

This particular Calabash Cove dish calls for the Ackee to be cooled off before being mixed with kale, lettuce, tomatoes, carrots, olives or other fresh garden vegetables like smoked pumpkin or zucchini.

But Kevon, what happens if the Ackee is not boiled properly?

Well, that could be a whole different story………..

Author-A Traveler

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Romance Around The World With These Hotel Special Offers – Viva Glam Magazine

The following article was featured on the Viva Glam Magazine website on January 22nd, 2019.

CHOCOLATE FOR LOVERS: CALABASH COVE RESORT AND SPA

Calabash Cove Resort and Spa is one of the most popular all-inclusive, adults-only boutique hotels in Saint Lucia, a Caribbean gem offering seclusion, beauty and mesmerizing views at every turn. It’s 26 villas feature old Caribbean charm coupled with luxurious resort amenities of today. From the heavenly Windsong restaurant and lively C-Bar overlooking the infinity pool to the peaceful Ti Spa, guests have everything at their fingertips when vacationing at Calabash Cove. Just in time for Valentine’s Day, Calabash Cove now offers a unique “create your own natural scrub” experience at Ti Spa, a wonderful way to take home a piece of Saint Lucia as a souvenir. Ti Spa’s signature line of body scrubs made from the best natural ingredients which are grown in St. Lucia. The island’s local farmers take pride in nurturing these fruits and ingredients and they are carefully selected to ensure that the product is rich and of superior quality. Ti Spa’s Chocolate Body Scrub is a luxurious scrub as it has an array of our natural spices which are purchased from local market vendors. These spices include nutmeg, cinnamon and cloves. The cocoa is harvested and beans are sundried, polished then broken down to make their ever rich cocoa. This same cocoa which is used to make the body scrub is also used to make chocolate here on the island which is sold all over the world. The chocolate body scrub helps to fight free radicals off the skin and helps to prevent sun damage while exfoliating dead skin cells living skin radiantly smooth. This luxurious body scrub polishes away dull dry skin while leaving a delicious aroma. It is rich in antioxidants which help to fight free radicals off the skin. This sugar scrub will gently exfoliate and revitalize your skin leaving it soft with a silky texture. Other natural scrubs that can be made at Ti Spa include coffee, sea salt and papaya.

Read the full article here.

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