This post about the Fruits of South America will be constantly updated as and when we get the chance to try a new or different fruit. We will add our own thoughts about how they taste, good and bad and link to a place for more information.
“Today we tried the Curuba also known as Banana Passion Fruit”
It is native to Venezuela, Peru, Colombia and the Andean part of Bolivia, and it’s grown in local homes and on a larger scale for selling in shops and markets, it is very popular in Colombia.
You can also find it in Hawaii, New Zealand and in India.
It’s about 4 inches long and it is soft to the touch. The inside is very much like a passionfruit, but with less of an aroma.
To us it taste’s very sour and when you crunch on the seeds, it’s even bitter.
“Today we tried the raw Plantain”
Yes RAW. Many people say that you must cook the Plantain before you can eat it and some say you can’t eat them raw.
First of all we have to clarify what the Plantain must look like before you can eat them RAW.
The picture shows the Plantain totally black, they can even have some mould appearing on the outer skin (this is not a problem) It means they are perfectly ripe.
The Latin Americans enjoy the Plantain very much, they are a staple in their diet. You can find them in the supermarkets and local markets.
There are Plantains which are ‘green’ plantains (Verdes) and ‘ripe’ plantains (Maduros) both of which still require cooking.
The plantains that you can eat raw are totally black in colour and soft to the touch, even bendable.
We cut the ends off and then cut it down the length opening the skin back, revealing a soft yellow banana looking fruit. The smell is like custard.
“Next up is the Sour Sop which is known as a guanábana in South America”
The Sour Sop or Guanábana as the name implies is sour and sweet, a bit like a custard apple with lemon juice on it even looks like a custard apple with the small black seeds.
They grow to be quite big in size and are reasonably heavy.
They have to be soft to the touch to eat. In the shops they are often quite firm and you may need to leave them to ripen up before eating.
Cut the fruit open and enjoy.