Glossary G
Goyave is the French word for "Guava" . Guava is eaten as a fruit, in the Philippines, it is dipped in salt, sometimes with vinegar and salt (particularly in the Ilocos Region), and as souring agent, like in cooking Sinigang sa Bayabas. There are different varieties of guavas available in the market, some have yellow, reddish and white meat, some are small and round, but others are big as an apple or pear. It is also made into a juice and jelly or marmalade.
Granada is the Spanish term for "pomegranate", a kind of fruit which is popularly use as an ingredient for Grenadine syrup and Pomegrate Sauce or Narsharab from the Republic of Georgia.
Granada (Punica granatum) is also the term used in the Philippines for this fruit which also refers to "grenade" in English. However, althought there are Granada trees in the Philippines, the fruit is not as popular as the other fruits in the country. Granada is also known as Dalima in Mindanao.
When we were young we were so amazed with this fruits as it was named after Granada which is translated as "grenade" in English, we always thought that when we open or cut the fruit it will explode. Indeed, it explodes with its delicious flavor. Granada is one "granade" which never brought harm, but joy when eaten.
Gribiche refers to a cold French sauce of mayonnaise, mixed with chopped capers, gherkins or dill pickles, yolks or hard -boiled eggs. Herbs (parsley, tarragon and chives and julienned hard-boiled egg whites. It is usually served with chilled fish.
It is also known as Gribiche Sauce or Sauce Gribiche