Scott Dugas

on Wikipedia. It gets it’s name from the shape when you slice it, but I often prefer to just eat it like an apple.

on Wikipedia. Mmm, I’m always pleasantly surprised by how much tastier these are than raspberries.

on Wikipedia. This was a particularly tasty melon, enjoyed by everyone at the lunch table.

on Wikipedia. They’re good.

on Wikipedia. These are smaller and significantly more sour than your standard lime, I only recommend them if you love sour, or are making pie.

on Wikipedia. Basically it’s like sucking a lime creamcicle off a seed. It was quite tart and a fair amount of work for something that doesn’t really amount to any food, although I did just notice that you can eat the seed, so maybe I’ll try again some other time.

on Wikipedia. They’re a lot like lychee or rambutan. I learned a trick that came up on the Spanish lime wiki page: put it, unpeeled in your mouth and bite it in half, the shell will crack right apart, exposing the tasty interior, just don’t try to eat the seed inside.

on Wikipedia. Like Dragon Fruit, these are prone to staining. You want to eat the little red seeds, not the white stuff. The easiest way that I’ve found to get at them is to get the fruit in half, and then break it in pieces like a baguette.

on Wikipedia. Wait until it’s nice and soft ands seems almost over ripe.