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There is something special about eating locally grown
fruits. They often have a unique flavor and texture that is difficult to
find in fruits that have traveled from far away. In this regard, I have
always enjoyed trying out different local fruits, which I have been doing
since my childhood.
One of my all-time favorite fruits is the Indian mango. These fruits come in
various sizes and shapes, ranging from 4 to 7 inches long and 3 inches wide.
When ripe, the skin can be yellow, orange, or greenish-yellow with a yellow
or orange-red flush. The flesh is bright yellow, juicy, and sweet, with a
strong aroma that makes them easily distinguishable. The seed is large and
fibrous, but in good quality species, the fibers are short.
Another fruit that I relish is the nona. This fruit has two varieties,
namely the "Nona Capri" or custard apple and the "Nona Seri Kaya" or sugar
apple. The fruits of the custard apple are about 4 inches wide and are
almost round. They have a dull green color with a pinkish flush, ripening to
a dull red. The flesh is creamy white, slightly granular, and has a thick
custard-like consistency, which is rather sugary and flavorless. There is a
slightly fibrous central core, and many unattached black seeds embedded in
the flesh. The sugar apple, on the other hand, has almost round fruits that
are about 3 inches wide. The fruits are covered with round knobs that are
easily separable. The skin is pale green when ripe and covered with a
greyish bloom, with a slightly scented flavor that is pleasant and sweet.
The last local fruit that I adore is the hog plum or "kedondong." These
fruits are oblong and measure about 3 inches, with several fruits growing on
a drooping stalk. They are bright green at first, ripening to yellow flecked
with brown. The skin is smooth with five faint, long depressions down
three-quarters of the fruit. The flesh is white and pulpy, with a rather
harsh unpleasant smell, although some strains have a sweeter odor. A large,
fibrous leathery stone is attached to the flesh, and the seed has five
cavities when cut open.
Apart from the nona, the mango, and the hog plum, these fruits can be
pickled or cooked into jam or chutney. They are fantastic appetizers that go
well with a variety of dishes.
In conclusion, local fruits have a unique taste that cannot be replicated by
fruits grown in other regions. The Indian mango, nona, and hog plum are some
of my personal favorites that I highly recommend trying out. They are
delicious, healthy, and a fantastic way to support local farmers and
businesses. |
