To talk about non-garden fruits for a minute, if you live in temperate North America you may occasionally see tropical fruits available that youâve never heard of. Some of them look very pretty or else really cool, and you might find yourself curious to try one, only to find itâŚbland at best. Such was my first experience with dragonfruit.
But! One time I was in an Asian grocery store eyeing the soursops and the owner placed one into my hand that had dark skin rather than bright green and was practically falling apart and he said it was ready to eat today. Despite its condition I took his word for it, took it home and then peeled off the skin and ate a pieceâŚwas to this day one of the best fruits Iâve ever eaten. Wonderfully sweet and juicy and just a little bit tart. It was perfect. I told my aunt about it and she said sheâd tried soursop before and hated it. I gave her a piece and she changed her mind instantly. And thatâs when I remembered that the owner had said that one was ready to eat that day.
It brought to mind persimmons, which when you eat them while theyâre still beautifully smooth and firm and bright orange, theyâre awful. But when theyâre wrinkled and soft and browning they taste like the best plum youâve ever had, sans pit. And so one day I saw dragonfruits for sale in my local grocery store. They looked bad. They were wrinkled and the bright fuchsia colour had faded to a dull magenta. And I wonderedâŚis it perhaps the same as the soursop and persimmons? Friends, it was! Juicy and sweet like sugar water and something all its own as well. Lovely texture, tiny, easily crunched seeds, and very juicy.
So! Some fruits arenât truly ready to eat until the point youâd think theyâre starting to go off. I donât know how many other fruits follow this rule but for anyone curious to try new things but doesnât want to spend the money for nothing:
SoursopsâNot sure when exactly because Iâve only gotten to have it twice, but I think fall is good. You donât want them when theyâre verdant green and firm, then theyâre just sour and nasty (hence the name). You want them when the skin has darkened to brownish or almost black and is soft and easily separated from the fruit.
PersimmonsâDecember is when I usually get them. Some varieties are apparently not astringent when underripe, but why take the chance?
DragonfruitsâNot sure when, but seems to be starting now! The one I just ate was bland to start, but very sweet in the middle.
And I canât really find a good picture of one thatâs good to eat, but basically if the white part is still white, but the skin looks like crap youâre probably good.
Happy treating yourself to an unusual fruit once in a while!
kianamaiart
vaporwave
germansingergirl
turnnoffyourmind
stormborns
theartofmadeline
