How did it taste? It does have a stringy texture. Worried that the canned version would be in a syrup making it too sweet. Normally they use the unripe one for curries and the ripe one for desserts. I can just sit and eat it raw.
It was in a brine, it was nice enough everyone ate it, think I should have cooked it a little longer the bigger pieces had a bitter fruitiness to them whereas the string pieces took on the flavour really well. I can see it working in chili.