Chontaduros, Cooked and Naked

August 25, 2013

oo-chontaduros-cooked-naked

When cooked, chontaduros smell very lightly floral–like a weak scent of apricots–, but they taste very very slightly of squash, overtoasted almonds, and little else. They have an aftertaste that is almost bitter, but not unpleasant.

Taking a tearing bite makes the fruit almost seem crisp as the threadlike fibers collectively snap, but when prepared this way they are easily mashable. That’s not to say that this mash will necessarily stick together; pry them apart and they will crumb the occasional tiny crumbs.

The slightly larger and darker chontaduros contain brown pit that the smaller yellow-fleshed fruits [sometimes] lack.

Chontaduros are a bit dry, but eat enough in a row and you can taste a tropical breeze.

These chontaduros came from a street vendor on Calle 85 just north of the Zona Rosa. He had a salt for them too, if you’d like.

Center map
Traffic
Bicycling
Transit
Google MapsGet Directions

Tags:

Leave a Comment

Carne Llanera

All Posts

Buñuelo
Tomate de Arbol

More Fruit

Guayaba
Carne Llanera

More Bogotá

Buñuelo
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: