Note
(injured)
In response to claims of softness on Sunday, I can report that we were very brave and decided to crack open that durian fruit we purchased in Colac. For many years I have been a bit of a tropical and sub0-tropical fruit nut. Well, any fruit nut. Comes from being raised on an orchard. On my one stopover in a truly tropical location we spent the day touring the fruit stalls and gorging. But Durian takes a special level of courage. The fruit has a notorious smell. So, to amuse you all, here is a report on the tropical fruits I have sampled according to their assessed value:
BUY IF EVER YOU SEE. AN UNBELIEVABLE TREAT.
Black Sapote, Jamaican Water Lemon
VERY VERY DELECTABLE
White Sapote, Duku, Lychee, Mango (Kensington Pride), rollinia,
REASONABLE EATING
Abiu, Atemoya (Pinks Mammoth), Babaco, Banana, Feijoa, Soursop, Mangosteen, papaya, pumello, passionfruit, rambutan, langsat, pineapple
WHAT ALL THE FUSS ABOUT? BORING
Atemoya (all other varieties), Avocado, Caimito (Star Apple), Canistel, Carambola (Star fruit), Guava, Jakfruit, Lime, Longan, breadfruit, Mango (execrable varieties such as the massive R2D2 or whatever it is), pepino, sapodilla, coconut, loquat,
WHY AND HOW DO PEOPLE EAT THIS STUFF?
Durian, Tamarillo.
Yes, I couldn't hack it. It has the consistency of custard, element of the flavour of pineapple and passion fruit, but all is suffused with the reek of the skin.
The adventure has only started. By my count I know of 99 varieties I have yet to try. I'm particularly waiting for the Attemoya, the red fleshed durian (purportedly has little odour, but good flesh), pedelai, miracle fruit (it turns of your acid taste cells, making lemon tatse sweet), meritan etc etc.