Commonly called chesa (also spelled tiesa, Pouteria campechiana, Sp. zapóte), everyone says they have heard of it but I'm certain no one can identify it if it were mixed up with others in a basket. All the more I can tell, no young person has tasted it. The English has a more descriptive name: egg fruit, not only for its yolk-like color but for its pasty texture which actually reminds me more of camóte than eggs.
Life at Kaligátan Farm, a country house-in-progress in a coffee farm in the Malaráyat foothills.
02 July 2012
Chesa
Commonly called chesa (also spelled tiesa, Pouteria campechiana, Sp. zapóte), everyone says they have heard of it but I'm certain no one can identify it if it were mixed up with others in a basket. All the more I can tell, no young person has tasted it. The English has a more descriptive name: egg fruit, not only for its yolk-like color but for its pasty texture which actually reminds me more of camóte than eggs.
We used to have a chesa tree outside my old apartment. I never really developed a taste for it and find it "mapakla". Do you enjoy the taste?
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