Coconuts

On our next adventure to the supermarket, we searched for another tropical fruit to try. This time, we stumbled upon the coconuts. They looked appealing and seeing them reminded me of being somewhere tropical, instead of being in the currently dismal weather of Boston. Anthony and I looked at each other and immediately knew that this had to be the fruit we were going to try next. Back in the kitchen, we struggled to get the coconut open. We tried sawing it open with a knife. Of course, the shell did not budge. Frustrated, we decided to try with a hammer and screw driver. With one swift bang by the hammer to the screw driver, the shell cracked and an even line formed around the middle of the coconut. With a pull we got the two halves separated. Immediately, a transparent white-colored liquid dripped out from inside. Eager to try the milk, I held a the half containing liquid up to my lips and took a sip. I was quickly repulsed by the bitter tasting liquid. Maybe the second sip would be better? Nope. I gave up on drinking the milk. After dumping out the liquid, I decided to slice off a piece of the flesh. Plopping the piece into my mouth, I was greeted with an unusual texture and a bland taste. After chewing on it for a few seconds, I had to spit it out. Quite disappointed with the coconut, but enjoying the appearance of the fruit, we decided to create a candle holder out of the coconut (see picture above). Although I would never buy this fruit again to eat, I did enjoy the fresh and tropical aroma that the fruit released.

-Bri

Corn On The Cob

For the next food, I chose to descend into the land of vegetables and try corn on the cob (though technically fruit). Since I'd had mixed results trying even the sweetest, most accessible fruits, I was not particularly optimistic. Anything I'd ever been forced to eat as a kid did not seem like something I would chose to eat as an adult. But anyway, we bought a few husks at the local store and boiled them up to eat with our dinner. After trying one kernel (to ensure it was thoroughly cooked), I was pleasantly surprised by a delicious sweet flavor (caused by a genetic mutation in Sweet Corn that prevents the plant from converting all of its sugar into starch). My first bite into the cob was an even more pleasant surprise. I instantly realized that I really enjoyed its light, sweet flavor. A lot. I even went so far as to decide, on the spot, that I liked it more than popcorn. And this was before I put butter or salt on it! Barely stopping to take breathes between bites, I quickly devoured the ear. Since then, corn has probably been our most purchased food and in the future we hope to try grilling it.

-Anthony

The Pineapple

On a whim, I'd decided to purchase a large pineapple from a local supermarket. I'd never really tried pineapple in its own rite, though I am of course familiar with its flavor. The first obstacle we encountered was the stubborn form of the pineapple, which would not reveal its fruit without a fight. Much fruit was wasted the first few times we slaughtered a pineapple, but we quickly developed a skill for preserving it. Perhaps the most obvious characteristic of the pineapple was its extreme juiciness. Cutting a pineapple invariably inundated the work area with the acidic, sweet smelling liquid. After the messy task of cutting was completed, we were left with several ring-shaped pieces. The first bite into the pineapple flesh could only be described as a explosion of sweet, delicious flavor quite unlike any other fruit we've tasted. Needless to say, the rest of the fruit did not last long on our plate. Eat bite brings with it so much juice that it almost seems as though eating pineapple is a hydrating experience. The ambrosial taste is best described as cool, sweet, and refreshing and cannot be compared to any other fruit. The texture of the flesh is somewhat awkward and stringy, but the taste more than makes up for this fact. Riper, more mature pineapples have a softer, more pleasant texture and are even sweeter and more delicious.

Notes:

• Pineapples do not truly ripen after being picked, so only ripe ones should be purchased.
• Ripe pineapples will have a golden color to them, will give slightly to pressure, and have a strong, pleasant aroma.
• Pineapples cook wonderfully and can be enjoyed on pizza and in many other meals. Pineapple juice is used as a meat tenderizer because it contains enzymes which break down protein.
• To cut: Remove leaves. Remove 1 inch section from the top and bottom of pineapple. Cut along the sides to remove skin, cutting deep enough to remove all seeds. Cut the cylinder into circular slices. The core can be removed with a knife, or cubes of fruit may be taken from around it.

-Anthony

The Golden (Oriental) Melon

During our stay at the C-Mart, we stumbled upon a strange looking yellow fruit. With a name such as Golden Melon, it did not seem like something to be feared. The least exotic in the sea of unknown fruits, this small ovular and ridged fruit cost us much less than the lychees. Once we arrived home, we snatched one of our knives, and figured we would treat it like any other melon we have had. Like other melons, it consisted of a core of mushy white seeds surrounded by a firm white flesh. The rind was a lot thinner than the rind of other melons. We sliced up the fruit like one would slice a cantaloupe and proceeded to consume its pale flesh. Not quite nervous to try this familiar looking melon, I quickly bit into my slice and was pleased with the light, crisp, and sweet taste. I would compare the taste most closely to Honey Dew but it was still distinct. It lacked the familiar "vegetably" taste that American melons often have. Another aspect of the experience was the texture. It had a strange pulpy texture to it instead of the watery and more crisp American melons. All in and all, the taste was pretty satisfying but the texture was a tad off-putting. I probably would eat this melon again if it was presented to me, but since there was nothing really special about it, I would not spend more money to purchase one.

-Bri

The Lychee

Our quest to try exotic fruits brought us to a dingy Chinese supermarket in Chinatown called C-Mart. Among the dozens of unfamiliar foods, the Lychee stood out to us. We'd heard it described favorably before by a Westerner so, despite the price, we picked up a bag. Most notable was their rough outer rind which, admittedly, was not very appealing. The small fruits emitted a slight sweet floral aroma that was not familiar to us. Upon opening the fruits, the smell was intensified and a soft milky-white flesh was exposed. The texture certainly did not impress upon us fondly but we continued. I cut up a small piece and put it into my mouth. The texture was as unpleasant as predicted but not prohibitively bad. The taste was sweet and somewhat pleasant, with obvious floral tones. Still something about it was not very appetizing and I only made it through a few bites. I suspect it was the unfamiliarity with the taste and texture that caused this distaste. Overall, we couldn't say that the taste was unpleasant per se, but it is certainly not something we would pay money to eat again. We found them to be much more worth their cost as projectiles rather than food.

-Anthony