One of the servers at the resort tiki bar was a
diminutive girl of perhaps twenty named Apple. I love the name. It’s a simple
twist on a common word, but for some reason it stays with me. Unfortunately, I
did not get a photograph of her to share.
But I will be sharing a couple of photographs of
another kind of apple: the star apple. It is a rather softish fruit I had not
encountered before coming to the Philippines, known locally as caimito. From
the outside, it does not look particularly remarkable, usually a smooth purple
or green sphere about the size of a small apple. But when it is sliced across
the middle, the seeds inside form a small, natural star, which explains its
name.
The flesh is soft and slightly jelly-like, with a
gentle sweetness that reminds me a bit of grape and custard combined. It is
typically eaten chilled and scooped from the rind with a spoon, as the skin
itself is not eaten. It’s one of those simple tropical treats that seems
perfectly suited to a warm afternoon, when something cool, mildly sweet, and
refreshing feels exactly right.
Star Apples and Tangerines
Star Apple Ready to Eat
—Mitchell
Hegman
