You'd want to eat them soon after picking (as they bruise easily), maybe chill them a bit to make the juice even more refreshing. This crunchy fruit tastes best with a dip of rock salt.
03 May 2012
Macopa
You'd want to eat them soon after picking (as they bruise easily), maybe chill them a bit to make the juice even more refreshing. This crunchy fruit tastes best with a dip of rock salt.
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I miss macopa.
ReplyDeleteWe call this TAMBIS in Davao. Macopa is a different fruit in Davao. Macopa is as big as your fist, dark maroon almost black red, very sweet, a little fluffy in texture inside and when you bite into it, the red skin bleeds a little.
ReplyDeleteAlex, do you also have rambutan and lansones trees? The variety of plants in your farm is amazing. A treat/ surpirise always await ou every time you visit.
ReplyDeleteHi Groovy! Yes, it's also called tambis by Visayans here in Luzon. But what you're describing sounds like mangosteen? Yes, I have rambutan too and lanzones, but they're still young and not yet fruiting. You're right, it's such a big treat to see something fruiting practically year-round!
ReplyDeleteNO, it's not mangosteen (I do LOVE mangosteen too!). I've never seen this MAKOPA in Manila. My Tatay used to have a tree of this in Davao next to the MABOLO and TISA. They are as big as pears but deep deep red, and very sweet, a little spongy in texture. Do find this and grow one, you will be so delighted to have scrumptuous red jewels on your tree when they fruit.
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