Reviewed: Jul. 15, 2009

I tried this the other night and used fresh okra from my garden and it turned out great. It's a great dish for a hot day. As a suggestion... after it was almost gone I took a small cucumber that I had from the garden and added it to the mix and let it chill over night had it with my lunch it was good to.

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Dwayne

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Reviewed: Mar. 12, 2009

I used fresh okra. looked really slimey no one wanted to eat it. did not look appealing. Maybe i will use frozen okra next time.

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cindy

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Reviewed: Sep. 25, 2008

We always grow a ton of okra and are looking for new recipes for our favorite veggie. This was great. However I did make a few changes. I only cooked the fresh okra until tender and warm all the way through. I also added cheese, about a 1/2 cup and replaced the corn syrup with mayo. A new favorite!

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Amber

Cooking Level: Expert

Living In: Lake Placid, Florida, USA

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Reviewed: Sep. 2, 2008

This has expanded my previous okra possibilities! I added a little more bacon, because bacon fat rules! And I added some blanched (frozen) black eyed peas! Yummy goodness!

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ScooterMom

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 20, 2007

Great summer recipe very light. I found the hints of adding bacon just before serving to be very helpful. I have done this dish 2 times in the past month as my garden okra is really coming in now. I have 2 other things: First, I cut the sugar down to 1/4 the second time and it was much better. The first time I used the full 1/3 cup and it was too sweet. Just for new users even though okra is cooked until tender, once marinated with other ingredients it becomes a bit slimmy so you may want to make sure boiled okra is a favorite. I love it, great recipe.

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tmurrell

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Reviewed: Jul. 26, 2007

Wow! This was outstanding! I let it chill for about four hours before sampling, and I couldn't believe the flavor. Everything melds together so well. Like Caroline C, I added the bacon just before serving, so it wouldn't be soggy. This is wonderful, thanks Lunana!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 10, 2006

I am from the south, and didn't know you could do okra except fried or boiled and maybe in a gumbo this is GREAT!!!

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Sep. 8, 2006

This was wonderful! Previously, I have only fried okra or put into gumbo. I used fresh out of my neighbors garden, and sauteed quickly just until tender crisp - perhaps that is why it didn't turn "slimy". I did substite olive oil and balsamic vinegar, and added some red pepper flakes for kick. Was a hit with my company. I will definitely make again. Thanks!

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KARENR4

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Reviewed: Jul. 13, 2006

I have had a variation of this with breaded okra. It is absolutely delicious and addicting! However, this un-breaded version is going to be better for you and just as good! I'm doing the low carb thing, and if I substitute splenda for the sugar, this is completely "legal"!

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FRANZIE99

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Reviewed: May 11, 2006

Because I didn't have time to completely chill this, we ate it still slightly warm. I thought that the bacon might get lose it's crispness if I added it in with the veggies, so I sprinkled it on top just before serving. We really enjoyed this. Thanks, Lunana!

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