Speaking of waraka, Mr. Fernando points out this is a wonderful fruit full of sweet succulence and makes a perfect accompaniment with ice creams – a fact confirmed by the Chaaya Citadel pastry chef’s signature Waraka Flambé with Palm Treacle Ice Cream. However, waraka is messy and is thus difficult to serve in a commercial capacity.
This humungous fruit - the largest tree born fruit in the world easily weighing around 35 kg - needs to be kept on a newspaper and sliced open with a sharp thick blade knife that’s generously coated with coconut oil to remove the fruit’s sticky sap that’s actually used to make glue. Even hands needs to be coated thus before digging out the succulent lobes
that are at least 3 mm thick and 3 - 4 inches long.
Honey waraka, he continues, is the sweetest variety, which as the name indicates is as sweet as honey. The tough seeds encased in the lobes are great as a spicy curry or even simply roasted as a snack tastes almost like Brazilian nuts.
Afterwards, more oil and newspapers is required to wipe out the persistent sticky sap from the fingers. It is only after vigorously wiping off this sap as much as possible will warm water and soap has any effect. Laughing, he concludes that this thick, fibrous fruit is great for digestion, but also stands accused for causing windy mischief.
Fruits to Seek in September & October
