Rather than just focus on the standard brunch items, I thought it would be fun to sample some exotic fruits on a cold, grey day. There was a lot of excitement in not only trying each fruit, but also in cutting each one open since many are shockingly different from the outside to the inside.
Our favorites (based on appearance)
1. Buddha’s Hand (California): A citron fruit, it is fragrant and citrus, but it’s all rind and doesn’t have a juicy middle like an orange or lemon. It’s grown commercially for its powerful zest, to flavor lemon liqueurs, vodkas and cosmetics.
2. Dragon’s Fruit (Vietnam): This fruit packs a lot of vitamins and nutrients and has a striking exterior and interior. It’s taste is subtle.
3. Kiwano Melon (California): This fruit has a subtle flavor not unlike a cucumber with a jelly center and edible seeds.
Those fruits that we only needed to try once (and maybe never again):
1. Longan (Thailand): Similar to Lychee in appearance and texture, but not in taste! Muskier and not as sweet.
2. Cherimoya (Bolivia): This is supposed to be a sweet tasting fruit, but we didn’t find our sample to have much taste.
We also tried: Starfruit, Kumquats, Papayas, Asian Pears, Baby Pineapple from South Africa, Ugli Fruit, Persimmon, Blood Orange, Prickly Pear Cactus, Feijoa, Pepino Melon, Passion Fruit and Thai Guava.
p.s. Don’t be surprised if the next running shoe’s sole is made from the Pummelo (last picture above). The rind is incredibly thick and soft!