August 25, 2013
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.
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