After mustering up the courage to tackle one, I realized they're a lot like lychees, only covered with a layer of spiky red hair. Break them open and you're privy to an opalescent jewel of a fruit, the same milkiness and size of a lychee, with a woody pit on the inside. I love lychee martinis so much that I couldn't resist making the same merry with rambutans.
Inspired by last week's Scarlet Harlot, I used the same muddling method to bring out the fresh juice in these redheaded berries. Do the same when you read on.
On a trip to the extensive Berkeley Bowl supermarket, I came across a variety of fruit I'd never seen before, white sapote. A store grocer stocking produce nearby was so convinced I'd love this mystery fruit that he cut one open on the spot for me to try. After I commented that it was remarkably sweet, he told me that the fruit I'd sampled wasn't even fully ripe yet. At $4 a pop, it was definitely pricey, but he was right: I loved it so much that I wound up bringing some home with me. To learn more about this fruit and how it tastes, read more