Quote:
Originally Posted by Dalmatiansoap
Blueish touch?
Ice Cream?
Yummy anyway 
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I suspect just as much. Is it the blueish tint that defines the Ice Cream?
Do the Ice Creams have a very thin skin? I know that mine has a very thin skin.
Unfortunately in Australia, most supermarkets sells just cavendish, goldfinger and ladyfinger, so I have no way of identifying this one.
The Vietnamese grocers sells my type, but they have no idea what species it is, but it maybe the Duccasse, a species from Thailand (same region as Vietnam).
I might need to do more reading.