I know I’ve featured Fresh Longans before, but they bear a second post because while those longans from Thailand were good, these ones from Florida were absolutely great.
|
|||
|
One of the best things I like about summer, besides the long days of sunshine, is the seasonal fruits like lychees.
These fresh ones have a unique flavor, sort of like grapes but not really, although their fleshy textures are pretty similar.
You can eat fresh lychees the same way as fresh longans, by peeling the skin and chewing around the seed. Although lychees are usually less expensive than longans, I prefer them because I think they’re juicier and have a better level of sweetness. (You may be wondering why I don’t have photos of peeled lychees. Well, the ones I took made the lychees—flesh and seeds—look gross and other sorts of wrong; I blame my developing photography skills. The lychee isn’t a gross fruit, and I didn’t want to convey that it is.) Anyway, like longans, lychees also come in canned versions. Food to me is what shoes and purses are to many women. But instead of visiting a department store to fill a craving, I go to supermarkets and restaurants. When I want food, I want it now.
Oh, that sounded a little demanding. But I’m being honest here. Sometimes I get fixated on having a particular food and the next thing you know, I’m out the door. Such was the case with these Saba Bananas. I had heard about Turon, a Filipino snack of saba bananas coated in brown sugar, tucked into spring roll wrappers, and then deep-fried.
Because deep-frying is so much more interesting than eating these bananas as they are. Sure, they taste like regular bananas, but they also cost about 20 cents to 40 cents more a pound than them. Anyway, back to my latest food-fixation story. I had heard about Turon, the fat little (you know what I mean) deep-fried bundles of goodness, and had to try them. So naturally I hopped in my car and drove to a Filipino restaurant 15 minutes away.
This baby weighed more than three pounds. I was drawn to its gorgeous lime-yellow color and grapefruit scent (I love citrus fragrances like this Jo Malone one, which I’m too cheap to buy for myself but sniff and ogle at Nordstrom sometimes). Similar to a grapefruit, this red pummelo was just as lovely looking and smelling on the inside, too.
It had dark coral-colored juicy flesh, and a thick rind that wasn’t too hard to peel. I think I should have waited for the red pummelo’s skin to turn more yellow, though, because its meat was sour. And I was disappointed with how little of it it seemed to have, but was actually full after eating a half. For about ten minutes. |
 |
||
|
|
|||
