Fruits
Some fruits you may not have been aware of but should try at some point in your life:
Rambutan-
The Rambutan is like the wacky cousin of the Lychee. The outside is covered in small cilia-like tentacles that start out bright green and darken through a neon to a deep red and eventual black as the fruit ripens and rots. They are somewhere in between the size of a pool ball and a golf ball. To eat them you dig through the peel with your figernail and ease it off the fruit, which is a whitish, translucent layer between the peel or skin and the pit. You pop the whole thing in your mouth and strip off the fruit from the pit, which is about the size of the top half of my thumb. Flavors are hard to describe (I'm sure my sister the wine merchant could do better), but to me they have a smooth, crisp sweetness and have a slight blunt tang. You can easily eat 5 in a setting and they sell for 20-40 pesos a kilo.
Atis-
The Atis is kind of like a cross between a giant green raspberry and monkey bread. When they are ripe you can ease them apart and dig into their white and gritty but almost creamy innards with a spoon. What you actually end up eating though is the fleshy parts around the many black seeds, about the size of an elongated skittle, that make up most of the bulk of the fruit. It can take some time to eat a whole one, but they have a very pleasant taste with an unoffensive, likeable sweetness. The one thing I dislike about them is that they often come complete with lots of little white aphids on the outside of the soft shell, that like to slowly crawl into the fruit itself and leave you wondering whether you ate one, or maybe just had a bit of something else crunchy in your teeth.
Rambutan-
The Rambutan is like the wacky cousin of the Lychee. The outside is covered in small cilia-like tentacles that start out bright green and darken through a neon to a deep red and eventual black as the fruit ripens and rots. They are somewhere in between the size of a pool ball and a golf ball. To eat them you dig through the peel with your figernail and ease it off the fruit, which is a whitish, translucent layer between the peel or skin and the pit. You pop the whole thing in your mouth and strip off the fruit from the pit, which is about the size of the top half of my thumb. Flavors are hard to describe (I'm sure my sister the wine merchant could do better), but to me they have a smooth, crisp sweetness and have a slight blunt tang. You can easily eat 5 in a setting and they sell for 20-40 pesos a kilo.
Atis-
The Atis is kind of like a cross between a giant green raspberry and monkey bread. When they are ripe you can ease them apart and dig into their white and gritty but almost creamy innards with a spoon. What you actually end up eating though is the fleshy parts around the many black seeds, about the size of an elongated skittle, that make up most of the bulk of the fruit. It can take some time to eat a whole one, but they have a very pleasant taste with an unoffensive, likeable sweetness. The one thing I dislike about them is that they often come complete with lots of little white aphids on the outside of the soft shell, that like to slowly crawl into the fruit itself and leave you wondering whether you ate one, or maybe just had a bit of something else crunchy in your teeth.
posted by ben at 6:52 AM
2 Comments:
I love rambutans! Top 3 favorite fruits :)
you and your fruits. fabulous. although i have no idea what monkey bread is...well, where i come from it's a type of sweetbread, but i'm pretty sure that's not what you mean. i'm trying to figure out the difference between may and might for my adult ed class tonight. it's torturous. i hate english grammar.
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