Before coming to HK, I’d never seen a Buddha fruit, more commonly known as a ‘custard apple‘.
I was introduced to this fruit a few weeks ago and warily eyed its scaly, grim-looking outer skin. It didn’t help that it felt like I was cupping a rough, honeycombed boob when I held it in the palm of my hand. When ripe, the fruit easily split in half under pressure, revealing an off-white, mushy flesh that smelled sticky-sweet. I also noticed large black seeds, thereby deducing that its inner structure resembled that of a pomegranate: that is, pockets of flesh-covered seeds. Pomegranates are yummy, which gave me some hope, but still.
I half-glared at the soul who dared bring this fruit to my attention as I lifted it to my mouth and gingerly took a bite (here, ‘took’ may be too strong of a word). The flesh was rich, slightly grainy in texture with a creamy, custard-like consistency, and sweet like honey: in short, utterly delicious. Others who tried it did not share my satisfaction and I admit I was surprised by the taste of it at first. I do think, though, that I have a soft spot for earthy foods that make me work for what I swallow.
Also, I’ve since discovered that the best way to eat this fruit is to shove an entire half in one’s mouth (the meat comes off the skin easily) before proceeding to release each seed from its delicious coating of flesh. The seeds can be unceremoniously spit out into a bush or discarded in a more civilized manner, if one is feeling so inclined. The best part is that one then gets to repeat this with the other half.
Discovering new foods I like is happiness.