Lucuma (Hainan essay)
Su Bin original
I once said in an article that tropical fruits, regardless of color and shape, have a common feature, that is, "crispness". I am afraid that this is a bit absolute, because the lucuma is not "crisp", but really soft and sweet like egg yolk.
Lucuma is also called egg yolk, but I prefer to call her lucuma because she is too much like egg yolk. Not only is the outer skin yellow and clear, peeled off, but also the inside is also yellow and clear. The flesh of the yellow fruit is delicate and soft, sweet and delicious, and the delicate taste is still somewhat powdery, which is the feeling of a tender egg yolk that has just been cooked for five or six minutes, not soft or hard, and broken open the glutinous powder. Whether her nutritional value is also like a yolk egg is unknown.
When peeled, you can feel how similar she is to an egg—the first layer is thin, really as thin as an egg skin, but not as hard as an egg skin, but a soft layer; the second layer is her flesh, which is also as thick as egg white, but the taste and appearance of the egg yolk, most like the yolk; and finally her seed, brown shiny, chestnut-sized, oval. I can't imagine that the end is such a result, if it is always like an egg yolk without seeds. But is that still lucuma? Everything in the world has its own way and appearance of existence, and it is not transferred by the will of man.
Isn't it? According to common sense, fruits and fruits should be won by "water", while lucuma fruit should be won by soft and sweet, which is really rare. The natural world is truly amazing and wonderful.
Lucuma fruit, also known as "fairy peach", is a typical tropical fruit. It is the fruit of the perennial plant of the lucuma fruit genus of the family Laminae, green when immature, golden yellow after ripening, containing a lot of cellulose, with laxative, beauty and beauty, weight loss and so on.