Try this fruit

[c5z28]

The Pretty ones???

Well they make you see pretty things-some scary things

Here's the best fruit I've ever had. Spent 2 years living on St. Croix in the US virgin islands

Mamoncillo has that stuff taste?

[Benner]

Mamoncillo's correct but locally they were known as Geneps (guh-nips). It's probably the best large seed style fruit I've had. We'd always buy it from the local vendors. You'd basically pop it out of the skin then eat the meat off from around the seed. It sounds kinda weird but the best way to explain it was a sweet and sour with just a hint of bitter to them. Had a taste all to themselves. I'd love to find them here somewhere.

[c5z28]

was the texture jellyish like a grape or was it grainy like a guava? The flesh looks like it would have alot of the sclerids that would give it that pear like texture.

[Benner]

It's almost like the feeling of the kids slime you can play with but it holds together really well. So I guess somewhat like a grape.

[c5z28]

interesting description

[SS02]

interesting description

Interesting and scary!

Should I just run... or fire up the grill?

[B34M3R]

Interesting and scary!

Should I just run... or fire up the grill?

I vote grill!

[SS02]

I vote grill!

Yep... add some meat to any fruit or veggie and the grill is coming on!

[Benner]

LMAO. It's actually better than it sounds. Here's a little article I found about it.

Description

The mamoncillo tree is slow-growing, erect, stately, attractive; to 85 ft (25 m) high, with trunk to 5 1/2 ft (1.7 m) thick; smooth, gray bark, and spreading branches. Young branchlets are reddish. The leaves are briefly deciduous, alternate, compound, having 4 opposite, elliptic, sharp-pointed leaflets 2 to 5 in (5-12.5 cm) long and 1 1/4 to 2 1/2 in (3.25-6.25 cm) wide, the rachis frequently conspicuously winged as is that of the related soapberry (Sapindus saponaria L.). The flowers, in slender racemes 2 1/3 to 4 in (6-10 cm) long, often clustered in terminal panicles, are fragrant, white, 1/5 to 1/3 in (5-8 mm) wide, with 4 petals and 8 stamens. Male and female are usually borne on separate trees but some trees are partly polygamous. The fruit clusters are branched, compact and heavy with nearly round, green fruits tipped with a small protrusion, and suggesting at first glance small unripe limes, but there the resemblance ends. The skin is smooth, thin but leathery and brittle. The glistening pulp (aril) is salmon-colored or yellowish, translucent, gelatinous, juicy but very scant and somewhat fibrous, usually clinging tenaciously to the seed. When fully ripe, the pulp is pleasantly acid-sweet but if unripe acidity predominates. In most fruits there is a single, large, yellowish-white, hard-shelled seed, while some have 2 hemispherical seeds. The kernel is white, crisp, starchy, and astringent.

Origin and Distribution

The mamoncillo is native to Colombia, Venezuela, and the island of Margarita, also French Guiana, Guyana and Surinam. It is commonly cultivated and spontaneous in those countries, also in coastal Ecuador, the lowlands of Central America, the West Indies and in the Bahamas. In Florida, it is occasionally grown as far north as Ft. Myers on the West Coast and Palm Beach on the east; is much more plentiful in Key West, especially as a street tree. There are some specimens in California and in botanical gardens in the Philippines, Zanzibar, Hawaii and elsewhere. According to Britton, there was a tree about 30 ft (9 m) tall in Bermuda in 1914 but it had never bloomed. There are a few trees in Israel but none has flowered before 10 years of age.

Food Uses

For eating out-of-hand, the rind is merely torn open at the stem end and the pulp-coated seed is squeezed into the mouth, the juice being sucked from the pulp until there is nothing left of it but the fiber. With fruits that have non-adherent pulp, the latter may be scraped from the seed and utilized to make pie-filling, jam, marmalade or jelly, but this entails much work for the small amount of edible material realized. More commonly, the peeled fruits are boiled and the resulting juice is prized for cold drinks. In Colombia, the juice is canned commercially.

The seeds are eaten after roasting. Indians of the Orinoco consume the cooked seeds as a substitute for cassava.

Food Value Per 100 g of Edible Portion*

Calories 58.11-73
Moisture 68.8-82.5 g
Protein 0.50-1.0 g
Fat 0.08-0.2 g
Carbs 13.5-19.2 g
Fiber 0.07-2.60 g
Ash 0.34-0.74g
Calcium 3.4-15 mg
Phos 9.8-23.9 mg
Iron 0.47-1.19 mg
Carotene 0.02-0.44 mg (70 I.U.)
Thiamine 0.03-0.21 mg
Riboflavin 0.01-0.20 mg
Niacin 0.15-0.90 mg
Ascorbic Acid 0.8-10 mg
Tannin 1.88 g
Amino Acids
Tryptophan 14 mg
Methionine 0
Lysine 17 mg

*Analyses made in Cuba, Central America and Colombia.