Here are my fruits posing on my balcony. It was a gorgeous afternoon and everyone deserves a little sunshine.
Apparently there are purple and yellow types and the fruit is native to Paraguay and Brazil. Both colors grow on vines with large pretty flowers and produce a very strange fruit. Yellow is bigger with a more acidic but sweeter smelling “filling”, purple means smaller but sweeter fruit.
They were good sized with a smooth and shiny, light and airy husk…inside is the fruit/seed gelatinous mass that smells DIVINE. Perfumey and sweet. Each of mine produced about one to two tablespoons of pulp each.
Take a look…
Aside from smelling delicious, this fruit is pretty tart. But tasty after you get over the strange mucousy consistency. And the seeds give it a nice crunch.
Here are the uses that I have dreamed up for it. Add some to thick Greek yogurt with a bit of sugar. Yum. Use it for cocktails. Muddle the pulp of one large fruit with one tablespoon of sugar. Add 2 ounces of white rum, lots of ice and top with seltzer water. Yum. Or add a bit to some sweet sparkly white prosecco. Yum. Somehow add it to a shrimp and avocado ceviche. I’ll have to work on that recipe.
Bottom line. If you can find it, buy it. (Though I have never seen it sold in San Pedro.) This unique sweet and tart flavor will have you penning recipes too.