I just ate the Buddhas Head and I feel good.
Ah, yes.
I should get back into those. Had some overripe ones last year, and they didn’t go down well.
Though immense pleasure can be got from a large bite of Buddha, sucking away until all that’s left in your gob are those black shiny seeds.
That’s like having a mouthful of your own teeth. Or maybe someone else’s teeth.
I love the nose fruit (lian-wu). And I REALLY love it with plum powder sprinkled on. It’s amazing.
Atemoya is still nicer than sugar apples imho, they’re not as mushy, although I always tend to eat then under ripe.
UNLESS it’s covered in plum powder 
.
We once picked up a whole box of lian-wu over one Chinese New Year. So many, too many. A tasty apple though.
The what?
I know the word … I can’t think what it means. Little green crunchy things?
the what, what? Lian-wu or atemoya?
Lian-wu = wax apple, these things:
Oh yes. Of course. Just a momentary brain freeze.
And yeah, they are nice … I’d never seen them before coming to Taiwan.
-1 to the plum powder though. Bizarre stuff.
Unless guava is really good, I prefer it with plum powder.
[strike]Actually, cashew is quite similar to wax apples en.wikipedia.org/wiki/Cashew[/strike]
Had them in the West Indies and no, I’m not talking about the nut part but rather the “fruit”.
Very similar look, feel, texture and taste.
Edit Seems like that was a bit wrong, turns out what they called cashew is in fact Malay apples which are much closer to wax apples en.wikipedia.org/wiki/Wax_apple the big difference being as far as I can tell that Malay apples have a stone in them.
A couple here I just don’t get. Custard apples/buddhas head and starfruit. Those small round melons and persimmons.
My father in law has jackfruits already ripe in their garden, never eaten one of those, massive fruits.
[quote=“Nuit”]the what, what? Lian-wu or atemoya?
Lian-wu = wax apple, these things:[/quote]
My wife and her family all call lian-wu (as pictured) nose fruit.
Unless guava is really good, I prefer it with plum powder.[/quote]
Indeed, plum powder is even better on guava. 
[quote=“adguy”]
Indeed, plum powder is even better on guava. 
[/quote]
I only like it on cherry tomatoes.
[quote=“Tempo Gain”][quote=“adguy”]
Indeed, plum powder is even better on guava. [/quote]
I only like it on cherry tomatoes.[/quote]
I only have it on binlang. Still don’t like it that way.
Yes I like plums with guava powder myself.
Nothing like dipping your plums in guava powder :discodance:
Plums marinated in plum powder are very nice, especially hard plums (trying to keep a straight face whilst writing).
Here’s one I’ve not seen before (Taiwan overflows with fruit, it must grow on trees!)
Sold to me as shou-tao 壽桃 but seems to be more commonly known as xian-tao 仙桃.
Got 2 unripened, sitting on the shelf.
Can anyone help with an English name?
