Скачать или смотреть FRUIT HUNTING HAWAII ✶ PEANUT BUTTER FRUIT, EGG FRUIT, STAR APPLE

Sharing some of the most unique exotic Hawaiian fruits - Peanut Butter Fruit, Star Apple and Canistel. Peanut butter fruit grow locally here in Hawaii but are originally from South America. They have a few names, the latin being Bunchosia glandulifera and are distantly related to the acerola cherry. The fruit comes from a small tree, really more like a shrub that can grow approximately 15-20 feet. The plant first bares yellow flowers, then green fruit which turn orange and then red when fully ripe. The plants are easy to grow and low maintenance however they don’t have tremendous agricultural or commercial value and so they remain rare. One reason you won’t find them in stores it that they are highly perishable. I recommend picking them when they are orange but still hard (before the birds get to them), set them on the counter and they will ripen within a day or two. It is when they become deep red and soft that they are ready for consumption. These fruits are about the size of an olive with an oblong shape, pointed at the tip. They are thin-skinned with 1-2 seeds which are fairly large relative to the fruit size. The pulp is dense, creamy and slightly sticky. It reminds me in many ways of a cooked sweet potato or canistel. It does taste nutty, a little earthy, slightly sweet, and definitely rich! Star apple, scientifically referred to as chrysophyllum cainito, is native to the Carribbean, star apples can be green or purple and come from a tree that has dark green and golden leaves. In Malayalam it’s actually called swarnapathry, meaning “golden leaves”. In spanish it’s called cainito, in french, pomme de lait, which translates to milk apple. In Vietnam it’s called Vú Sữa, literally, milky breast. That really gives you a sense of the supple, sensual, sweetness of this sustenance. Their shape is round, plum to apple sized, and their skin is wonderfully smooth and flexible, very much like leather. Most people don’t realize that the skin is actually edible. If they aren’t fully ripe however you’ll encounter a white latex that is terribly astringent in taste. The skin is thick, salty and just the right amount of chewy. The cross section is where the name star apple comes from. Within the beautiful rays you’ll find a few black seeds. The surrounding flesh can be clear white or a mix of white and purple, it is watery like a plum, but smoother and more slippery, kind of like a soft persimmon or abiu. The flesh is somewhat like a creamy custard, not too sugary but still notably sweet. The flavor has hints of marshmallow and vanilla. Star apples are of middle ground caloric density, at 67 calories per 100gram. You can of course bite them, slice them or cut them open and spoon out the liquidy insides. They are total alien fruit, I find the close up of their pulp absolutely exquisite, like a vibrant galaxy of neurons. Total beauties, these are a must try if you get the chance! Stunning in its canary yellow, egg fruit is for anyone who enjoys baked goods! It originally comes from the Mexico, Belize, Guatamala, El Salvador region. The egg fruit tree can grow quite tall, up to ten meters. The fruit itself will vary in shape and size depending on it’s cultivar. It’s related to the mamey sapote and is even sometimes called simply “yellow sapote.” Scientifically it is pouteria campechiana, it’s other common name is canistel. It is related to the lucuma fruit - it makes sense that shares in it’s use for baking - the rich flavor, sweetness, and dense texture really lend itself to that palette. When ripe they will be soft enough to pull apart. The fruit has a thin glossy skin that is edible. There is a somewhat of a spectrum of ripeness, some prefer their fruit to be on the more pasty side, others more ripe and creamy. Depending on the variety, some ripe flesh can get really soft, like whipped potato while others stay on the cakeier side. The more common varieties have flavor and texture similar to that of a baked sweet potato, but with a dessert twist. Hints of dense cake. The name egg fruit comes not from its taste but from its texture - it’s similar to a hard boiled egg - pasty, sticky, gooey, creamy. It is incredibly rich. It feels almost indulgent, most people find that one serving is more than enough. They do represent this calorically, running 139 calories per 100grams. Overall a real treat!

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