Tropical almond. The fruit looks similar to the almond and is usually pale green, though it may be reddish-purple. There is a fibrous seed containing a pointed kernel, or nut. It can be eaten fresh and raw, or cooked. It is sometimes difficult to remove the fibrous seed without damaging the nut. There is a thin covering of skin on the nut, and it is worth removing it as it can be very astringent. It is much prized in the Moghul cooking of northern India, they are eaten fresh or used in badam barfi, fudge-like sweets, or used to thicken sauces in dishes such as korma. They are grown in Kashmir and Afghanistan as they do not grow well in tropical regions. Elsewhere, cashew and other nuts are substituted.
Ivy gourd. A small crunchy gourd reminiscent of a gherkin, green ripening to red, popular in the cuisines of India, Thailand, Indonesia and other South East Asian countries. The shoots and leaves can also be eaten.
Water amaranth or sessile joyweed. A type of amaranth which grows vigorously, providing nutritious greens. Use only tender new shoots as old leaves can leave a bitter taste in the mouth.
