Name That Fruit!

Written by Jeff Chiang

The textures, aromas, and flavors of Costa Rican cuisine left an indelible mark on my expedition to Central America. Despite how simple or complicated the dishes were, every plate of food was perfectly crafted to deliver a satiating meal. The portion that I loved most was the fruit present in every course. The variety of exotic and tropical fruits in Costa Rica was vast, providing my palate with an assortment of sensations. The extensive list of fruit we had the pleasure of tasting included, but was not limited to, water apples, cashew apples, guaba, papaya, pineapple, cacao, watermelon, avocado, and plantains. Every fruit was unique in its flavor; some were particularly sweet, while others were reminiscent of aged cheese. During my food-tasting venture, I came across two fruits that I thought to be unforgettable.

I was previously aware of how cashews were harvested, but I was always curious about the fruit that was attached to each nut. The cashew apple looked extremely similar to a jujube fruit, so I assumed the cashew apple had a crisp bite, as well as a mildly sweet taste. However, when I bit into my first cashew apple I was stunned to discover just how different it was. The fruit has a fleshy texture and the taste reminded me of cheese. The idea of a fruit tasting like a dairy product was slightly unsettling but astounding at the same time. The aroma that the fruit emitted was overpowering and had a slightly foul odor. By no means is the cashew fruit repulsive, I just happen to prefer fruits that aren’t savory.  As unique as the cashew apple is, it is a fruit that I probably wouldn’t seek to try again. Nonetheless, it is a flavor and texture that is worth trying at least once.

The guaba fruit is encapsulated in bean-like pods that looked vaguely similar to misshapen boomerangs. While the fruit looked alien in appearance, the taste was amazing. The edible part of the fruit is found on the seeds within the bean-like pod. The texture of the fruit can best be described as airy and light when it first hits the tongue, but becomes a creamy consistency as you break down the fruit. I cannot find the words to describe the taste of this magnificent fruit. It is mildly sweet while providing textural contrasts that progress from airy to creamy to chewy.

Every piece or slice of fruit I had in Costa Rica tasted far better than its counterpart back in Irvine. The pineapples, watermelons, papayas, bananas, plantains, and avocados were all vastly superior to the fruits that we find in our supermarkets. The natural taste, color, smell, and texture of fruits can only be fully reached when they are left to ripen uninterrupted. I am extremely fortunate to have tasted and experienced the wonders of how delicious, fresh and natural fruit can taste when the proper amount of time and dedication is put into growing it.