My previous post on this unusual (for me) fruit got some interesting responses from readers. And thanks to Apicio, it is now properly identified, with the scientific name Annonaceae Uvaria Rufa, this robust and hardy bush or vine (can’t confirm if it is a tree) is apparently not only common in the Philippine archipelago but in Thailand, elsewhere in Asia and even in Australia. A member ot the Annonaceae family, which counts among its cousins, guyabano (sour sop), atis (custard apple) and ylang-ylang. This fruit struck me more as a relative of the passion fruit which is a part of the Passifloraceae family, but then again there was so much screwing around going on in the old days, you never knew who was related to whom, you know what I mean? With trillions of plant sperms floating around in the air, a young impressionable plant could have been impregnated by just about anything… I AM KIDDING, KIDDING!!! :)
Several readers asked the obvious question of what the contents looked and tasted like so here is the promised follow-up post. Yes, it starts to get mushy as it ripens. Yes, oddly, as ntgerald describes, it kinda gets wildly “hairy” and fuzzy as in the specimen in the middle of the photos here. Frankly, I shiver at the hair nipple visual. And as for the pulp or fruit, it is mildly sour or acidic, not sweet. But the sourness could be viewed to be somewhat engaging, though I wasn’t personally thrilled with it. The pulp and seeds were very similar to that of a passion fruit, with a consistency that some might use a phlegm or mucus viscosity rating to describe. No, this was not in the category of my favorite fruits of all time. But now I know, and well, so do you. Many thanks to Apicio and other readers… we have all collectively learned something this weekend. This as I nurse a hunger headache of the worst sort. My new diet could revolve around vaguely unfamiliar and not totally appetizing local fruits and vegetables… I think I would lose weight faster than on a South Forbes Diet!