This drunk guys keeps showing up at our barred front door in the evening offering exotic local fruit to us for a dollar. We are friendly people and he always speaks a little English. We give him the dollar and he hands us the fruit through the bars. Then I get online and look at photos of Carribbean fruit to figure out what we are now the proud owners of.
This is not how I expected to explore the tastes of Puerto Rico, but I’m not complaining.
I’m still waiting for the jobos to ripen, but I sliced up the breadfruit last night. It has a fascinating, spongy texture and a beautiful pattern expands out from the core. I boiled some; it tasted like boiled platanos but not as sweet. Apparently you can use it like potatoes in soup. It almost tasted like squash, too. I baked some as well, though our convection oven only goes up to 250. Casper really liked it baked. It kind of tasted like potatoes.