Sunday, February 15, 2015

the Gingko Biloba aka PAK GOU


When I was little, I used to help Grandpa and Mum gently hammer the Gingko Biloba aka PAK GOU in Chinese in Mum's pestle and mortar. I have to use the right force, too hard, and I mesh the expensive kernel, and too lightly, the shell of the kernel won't crack open. Then we had to gently peel the skin and finally remove the germ. It is this germ which must be removed as it has a bitter taste and could be poisonious.

I came to New Zealand in the 1970s, little did I know that there are Gongko trees in ther public parks in Auckland until two days ago.

One day, we had hail. The hail brought down gingko fruits from my friend M's tree. Her husband B picked them up, and she brought it to our dinner. I had never seen a fresh gingko fruit, and I happily accepted.

My friend C said I was lucky because B had already processed the hard bit. Wikipeadiea mentions that the pulp smell like faeces. That was how bad they smelt.

I asked a little Kiwi boy what fruits they are.

He said," Some Chinese Fruit."

"Are they edible?"

"Yes, the Chinese people pick them all the time."

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