Thursday, August 06, 2015
fruitless in barra
I know the following sentence may get me kicked out of Mexico, but it is true. I am not very fond of fruit. Especially, tropical fruit.
When someone else prepares fruit, I will eat it. Sometimes. But it is a rare day when I will buy fruit at the market.
About a year ago, my doctor informed me I needed to watch my diet because of my high triglycerides. I laughed when she said I needed to restrict my daily fruit intake to one cup a day. That would be one cup more than I eat each day.
The fruit advice was easy to obey. What she said about pasta is a bit more hazy.
Even though I am not very fond of fruit, I am always ready to eat something new. Odd shapes or appearances get extra points.
Last week my friend Gary gave me something that looked either like a scrub for the shower or a new German munition. He asked if I knew what it was. I didn't even hazard a guess.
It is a nona. Also known as a sugar apple or a custard apple or, to some folks, a pawpaw (even though that name, to me, is an entirely different fruit found in the midwestern and southern states of the USA).
When I shot the fruit Gary gave me it was still as hard as a ball used in Mesoamerican sports. And I had no idea when it would be ripe.
But that is where our friend the internet came to the rescue. I was supposed to leave it on my kitchen counter for a couple of days until it was slightly soft. Then, into the refrigerator it was to go -- to stop the ripening process.
Yesterday I took it out to give you loyal readers a taste of the nona -- or, at least, a photograph. When I grabbed it, it collapsed in my hand. Exposing a not-too-tasty brown ooze.
The internet promised that the inner flesh would have a sweet taste like custard. I could not imagine the taste of what I held in my hand. Rather, I had to imagine because I dumped the mess into the garbage pail.
Gary has promised me another. Maybe I will have more luck next time.
But I am betting that some of you have tasted one of these carbuncley chartreuse beauties. How do they taste? Any serving suggestions?