Anyone ever eat a dragon's heart?

Discussion in 'The Green Patch' started by Hanzo, Aug 8, 2018.


  1. Hanzo

    Hanzo Monkey+++

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  2. Motomom34

    Motomom34 Monkey+++

    Mature fruits display a green or even brownish skin and are covered with small spiky protrusions. Soursop’s milky-white pulp is fibrous and punctuated with black, mildly toxic seeds. But if you make it through the spikes, fibers, and seeds to the heart of the fruit, your palate is in for a treat. Notes of sweet pineapple and strawberry, tart citrus, and smooth banana can all be detected in a taste that is singularly soursop. It’s a complex flavor to match its complex nomenclature.

    Soursop isn’t known as a cash crop because individual trees produce a low yield of fruit. When you can get it fresh, the fruit is eaten raw with a spoon.
    Soursop: Many Names, Many Flavors
     
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  3. tacmotusn

    tacmotusn RIP 1/13/21

    Seems as if, yes I have eaten such a fruit as that in south America many years back. It was pleasantly tasty. I would often search out for local delicacies in my overseas travels. Local food was most often an interesting treat.
     
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