As we speak, my little vacation refrigerator is stocked with a fresh coconut, three mangosteens, eight star fruit (10 for $1 at the farmer’s market!), 10 tangerines, three meyer lemons, two limes, a few papayas and avocados, and weird unknowable plum/cherry/lychee things that I couldn’t finagle a name for from the seller at the Kapa’a farmer’s market except “plum. Don’t eat the skin.” They taste far from any plum I’ve ever had–they have lychee-like seeds and Concord grape-like sour skins. Someone else called them cherries. Who knows. Who cares. I’m just trying to eat them before they start to ferment. (But if they do, no worries. Fruit vinegar!)
When it comes right down to it, all I really care about is fruit.
So let’s get serious about this. Let’s channel our inner David Karp. I’ve copied a list of edible culinary fruits from Wikipedia, and I’m going to start keeping track of, and making notes on, my fruit consumption. Here’s what I’ve got so far. Latin names are listed when possible and easy. All links are to other blog posts of mine with photos of or love poems to said fruits. I’m probably wrong about a few—beach plums, do I remember them from a book, or from actually eating them? Cloudberries I’ve only had in jam, but that counts, right? Sure.
My favorite fruit? Thanks for asking! It’s a two-way tie: mangosteen, the queen, represents the fruit I most love to eat (watermelon being a very close second), but my heart goes out to another, darker, fermented tropical fruit—one I don’t love to eat per se, but that nonetheless fuels my dreams. Number #22, baby, you’re my soulmate.
FRUIT LIFE LIST