4 weeks into our stay in Tulum. Time for another exciting new fruit, this time for one of our favourite fruit families – the Annonacea family, rumoured to be one of the most medicinal fruit families out there. You guys know that if we ever have a daughter we’ll call her Nona which is how they call their Annonas in Borneo, right? Back to this gem.
This chunky Anona, locally called Bullock’s Heart, in the books going by the name Annona Reticulata, has a very thick stem. One you cannot see in the picture but can imagine considering the size of the place where the stem meets the fruit (a place which we nicknamed ‘assholito’ but that’s just our insider jargon).
For an annona it was easier to eat than a custard apple or a cherimoya as the bottom part didn’t have much seeds. There was also a lot of that grainy creaminess in the sweet spot under the skin which made it feel like it was more creamy than a cherimoya. As you will see later on in this post there are 2 main types of Annona Reticulata, the red ones and the yellow/orange ones. You would expect this red one to taste fenomenal right? Just look at that red blush inside!
A first taste test
Whereas Chippy detected strawberry notes in the sweetness I was struck by memories from over thirty years ago when I was eating US-imported hickory smoked ham in Kuwait. It was that hickory-smoked aroma that I found once again in this fruit. Please be wiser than I was and do not eat ham. Processed meat is a Class 1 Carcinogen according to International Agency for Research on Cancer on the same list as Arsenic and Asbestos. You don’t want to eat that!
Meanwhile, on the other end of the spectrum, species from this very Annonaceae fruit family have been shown to have promising compounds that can be used in the treatment of chronic disease. Creamy and rich – we liked it but nothing like the ones further in this post! Moreover, there’s plenty of Bullock’s heart fruit trees close to our place here and the fruits look like they will be ripening in the next months!
The best fruit in the world
The real deal
A few hours later we arrive at the big market parking in Oaxaca and settle down for lunch in our car (as the surroundings were rather dodgy). There were tears! OMG’s. A lot of gushing and way too much fruit cream smeared all over our faces. This was no doubt the best fruit we’ve had in Mexico but probably the best fruit we’ve had this year. One of the most legendary meals of our lives across all food categories. We couldn’t believe how lucky we have been. We must have bought up to 30 of these in the tiny towns along the way to Oaxaca.
All super soft and bursting open, tempting us to eat them on the spot. So fragile, no wonder they don’t make it to the markets of the big cities. Their taste so complex we can only describe it as warm croissant with cream cheese, ham and a topping of raspberry jam. It’s the yellow and orange ones that steal the show. Each one of them slightly different in taste but all rank in our top 3 fruits ever eaten with ease. Can you see just how creamy and gooey they are?
Croissant with cream cheese and raspberry jam
Would you eat the best fruit in the world?
If you want to read about another ‘Best Fruit EVER’ experience, this time in Spain, you can do so HERE.
Let us know in the comments below if you would love to try the best fruit in the world. It would blow your mind, we can guarantee it! Please share this post to anyone who loves fruit (or not) and we will see you in the next blog post!