Famous among dozens
Like a very delicate cantaloupe, with a honeydew aftertaste.
It was good, but I understand why cantaloupe has prevailed in the open market. Aw buurrrn, cantaloupe.
You’ll find a roundup of all my fruit posts over on bitly, where I made a bitly bundle. So tidy.
Can’t you almost smell that color?
When I first saw a Mountain Rose Apple, my breath caught. It reminded me of a professor who said that one of the Impressionist painters — I think it was Matisse — brought an apple as a gift when he visited friends. And that’s exactly what these apples are, tokens of affection. The best way to bring something simple and sweet to someone you love.
Taste 1,000 fruits is part of my ongoing Life List project. If you’d like to make a Life List of your own, start with these 10 tips or this exercise.
I choose apples the same way I’d choose a puppy, by looking for the one with the prettiest spots. The Black Arkansas apple on the left is so gorgeous. So red, it truly is almost black, except for the mottling on the side. It’s tart and firm, seems like it would make a decent pie apple. The Davisson is flavorful, but a little sweeter.
With the addition of these two, we’re up to 96 fruits. Only 904 to go!
Balakian Spice Zee Plum Nectarines taste… like nectarines.
Our schedule in Jamaica was so packed I wasn’t able to make it to a fruit market, but I still added a few new ones to my list.
Jamaican Apples are delicious. They’re crisp like conventional North American apples, but have a much lighter texture — like a less-dense Asian pear.
The best ones are deep red with skin that gives a bit when you press it. They’re thirst quenching, and they’d make an excellent palate cleanser.
You can eat the whole thing except the pit, which is pretty large. I had something very similar in Costa Rica when I was 15. Ticos call them Manzanas de Agua, or water apples, and the ones I had were pale pink with no pit to speak of — it was neat to have that memory flood back when I bit into the Jamaican Apple.
These are Guineps, which I’d tried in Puerto Rico recently, but couldn’t figure out the name. They taste like citrusy peaches. There were a few Puerto Rican natives on trip who called them Quenepas.
You smash or bite the outer shell, which cracks open to reveal a jelly-like fruit inside with a large pit. You suck the fruit away from the pit, and the texture is a little like slimy algae. Much of the fruit pulp will stay on the pit. I’d love to freeze a bunch and use them as ice cubes in a tropical drink. So pretty.
I didn’t get a shot of the entire Breadfruit because they served it roasted as part of our meal at Scotchies. Roasted breadfruit tastes a lot like a potato, with a creamier texture more like a yam. It’s good with salt and butter.
This is O’Neil from the Jamaican Dogsled Team crew (more on that later). He’s one of my new favorite people. While we waited for our dogsled ride, he pointed out a huge pile of fly-covered, horse-gnawed Jamaican almonds.
They’d fallen from a tree on the property, and he shook each one until he found one that rattled, which is an indication that the almond is ripe.
Then he cut away the hull by using a rock to hit the back of his knife, and offered us each a taste. It tasted like almond, with a hint of horse saliva.
I just added a bunch of fruits to my Taste 1,000 Fruits Project. A few of my favorites:
Concord Grapes
I finally realize where artificial grape flavoring came from. Concord grapes taste like the fruit version of grape candy. They’re small, and have an exquisite texture. The outside peel isn’t solidly attached to the fruit inside, so you can squeeze one between your teeth and the interior fruit pops out. That’s how I ate the whole bunch.
Yali Asian Pears
Crisp and light, the flavor is almost like an essence, the way cucumber can scent water.
Muscat Grapes
Sweet and juicy — if you’ve had Muscat wine, you know what these taste like.
Cherimoya
I didn’t get a great photo, but this is one of my favorite new fruits. Like a cross between a banana and a pineapple with texture a little like a peach. The flesh inside is white with large brown seeds in it. If you see one anywhere, try it.
Winter citrus! These are Mandarinquats, tiny Kishu Mandarins, and a Fremont Mandarin.
Kishu Mandarins are so wee that the segments are about half the size of a quarter.
They’re very sweet, with barely enough tang to feel like you’re actually eating citrus.
Fremont Mandarins tasted similar to the Kishus, but larger, with a brighter peel that would make lovely zest. Also, they have seeds.
I was most excited about the Mandarinquats, which are a Mandarin-Kumquat hybrid. They’re supposed to be similar to kumquats, which have a super sweet peel and tart fruit. Kumquats are about the size of grapes, so you just pop them in your mouth whole, and I love them.
I do not love Mandarinquats. They’re pretty, but the peel is nowhere near as sweet as a kumquat, which means you’re just eating an orange peel. But! If you’re a bartender who wants to make a kumquat drink, these would be less time consuming to juice I guess. Also pretty in floral arrangements?
Meh. Mandarinquat, you are no friend of mine.
These are Mangosteens, and they are superb. I tried them for the first time in Bali around 2000, and they’re still my favorite fruit.
I got this stash in Chinatown, and at the time I was fairly sure they were illegal. They were tucked way, way, way in back and it was about $40 for a small bag. I’ve since discovered that they were cleared for U.S. import in 2007 and small quantities are grown in Puerto Rico, mostly for gourmet restaurants.
They’re delicious, of course, but also so pretty. The purple outer shell is like a thin layer of carrot over a wide hunk of red pith.
You crack one open by squeezing it in your palm, and then peel back the pith inside to reveal the fruit.
I know they look a little like giant maggots, but they taste like juicy, peach-perfumed pineapple candy. The flesh is actually a lot like a very ripe peach, but with a bit more toughness to the fibers.
My niece likes them too.
While I’m in New York, Alice and I buy some exotic fruits from a gourmet grocer. We meet Sarah and Zan at my hotel bar, order a bottle of wine, and ask for a knife and some plates. The host offers to slice the fruits, to which Alice replies, “Hotels do everything for you. ‘I’ve brought you my baby, will you please circumsize him? Thank you.'”
After some light circumcision banter, we dig right in. Here are fruits two through seven:
2. Cape Gooseberries or Ground Cherries
I’ve tried these before, but they’re excellent. The texture is like a cherry tomato, only with a slightly thicker, sticky skin. Like giant salmon eggs.
They taste vibrant, like juicy orange Starbursts. Crowd favorite.
3. Horned Melon
I see these a lot at grocery stores, but I’d never tried one.
They’re small for a melon, about the size of my hand, but the inside?
Whaaaa? Did you expect a florescent green jelly interior with giant cucumber seeds? They should use these as flesh for scenes in movies when they cut into aliens and then the alien is all unexpected just beneath its humanoid skin.
Exciting! It smells fresh and very green, like unripe grapes.
The texture is amazing, but the flavor is less spectacular. It tastes like sweet cucumber, or the green fuzzy fruit that surrounds an almond shell. We all settle on “very fresh cucumber gummy bears.”
4. Sweet Galia Melon
Get a loada this melon!
The Sweet Galia Melon tasted like a more subtle, juicier honeydew. Eh. Good thing I spiced things up with the boob picture.
5. Feijoa
When I was little, my good friend and I terrified her mother by admitting we’d been gorging ourselves on these from a tree in the backyard. Her Mom had no idea whether they were poisonous at the time, but we assured her we’d been eating them for weeks. Great.
Sarah says they smell like one of those scented plastic babydolls we could get when we were kids — sort of a vanilla smell with pleasant offgassing just beneath it. You don’t eat the peel, but the edible seeds float in a translucent creamy gel. They taste a bit like kiwis with a mellow pineapple aftertaste. Mmmm.
6. Cactus Pear
This is the fruit of a cactus, which left tiny infuriating spines in my fingers.
Stupid Cactus Pear.
Look at the inside though! Gorgeous and bloody, like a beet. It smells like cut grass and cucumber.
We try it, and everyone feels deceived. Comparisons include “mealy cucumber with thick pumpkin seeds inside,” “celery with the flavor of a dry, less sweet watermelon.” Did we get a bad one? Blech.
7. Passionfruit
Passionfruit has a purple exterior that’s like a thin pumpkin shell. When you open it up, it’s another holy moly:
The inside looks slightly animal, the way a fig does. It has tendrils attached to orange goo with bright green crunchy seeds that pop when you chew them.
Sarah said it smelled like the Body Shop, and the goo has the flavor of a perfectly ripe, tart mango. With the pleasant crunch of the seeds, it reminded me a lot of orange flavored Pop Rocks. So we ordered some Coke to see if our stomachs would explode.
Delicious! The end.
Mighty Girl 