Good method. I'll remember that.
Kakai has a white somewhat grainy flesh. Yet one no to waste i did slow roast in the
oven, cut into cubes, with lots of whole garlic bulbs and onion, a hot pepper...then
pureed in a high speed blender. Froze in 1/2 pints. Very nice addition to soups and
chowders all winter.
On its own i would pass...and feed to farm animals if i had them.
Still prefer to use my harvest someway or another.
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