Former Indochina and Peninsular Malaysia is considered to be the origin of Cotton fruit, and it is mostly grown in Southeast Asia. There are many ways to eat the pulp of this fruit, such as consuming it raw or to mix it with other spices.
It has many healthy properties that help brain function (thinking, learning, and memory).
It is also rich in vitamin C which supports the immune system and improves the function of collagen.
Collagen maintains the skin’s flexibility and defends it from wrinkling and sagging thanks to its capacity to tie together loosely attached cells and muscles.
Other than vitamins it contains calcium, phosphorus, and iron – minerals which are essential for bone health and blood oxygenation.
Cotton fruit is packed with potassium. This mineral stimulates muscles and nerves function, supplementing the proper muscle contractility.
The bitter taste of cotton fruit is not what gives this fruit anti-diabetic properties but, the low glycemic index and the high levels of fiber.
400 gr. of peeled, seeded, and finely chopped cottonfruit
250 gr. of cube slide pork
2 tbsp. of crushed garlic
1 tbsp. of cooking oil
½ a cup of sliced onions
1 ½ cup of coconut milk
2 pieces shrimp broth cube
3 pieces chili
½ a cup of coconut cream – optional
Soak the cotton fruit slices in water with salt for a minimum 30 minutes. Strain and squeeze them dry. Warm the oil then add the garlic and onion. Sauté them till they become soft. Mix in the pork and shrimp broth cubes, and cook for 3 minutes, or until they change their color.
After that, add the drained cotton fruit pieces and cook for another 5 minutes. Pour the coconut milk and simmer for 15 minutes over low heat. Finally, cook until the coconut fruit softens.
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