The harvests are coming in thick and fast. Today the Mabolos started to drop. The Mabolo or Velvet Apple is one of my favourites.
I gathered a 5 gallon bucket of the fruit below the tree and all down the little hill which the tree tops. The fruit are easy to find, a low russet red among the brown leaves. So pretty. They look like a firm white peach - a russet pink skin with a downy pinkish green fuzz topped by a simple 4 lobed green crown which hugs the fruit and turns red-black with age. Inside the skin the fruit is pink tinged but changes rapidly to a white cream. It's hard like an unripe peach, but not crunchy, the texture is dry and a tiny bit grainy. There's no real bite to the fruit but it's firm and pleasant. The taste is subtly floral, and I know there's something it reminds me of, just can't remember what. Inside there are between 4 and 7 seeds each about the size of a brazil nut: I don't think they're edible.
The fruit is ready when it falls, sometimes it bruises a little in the drop and if bruised, or if left for a day or two it will start to become mushy and soft. Not a long shelf life. Best to eat when found.
Tonight I put some in the dehydrator to see if they'll work in the dried fruit mix. I hope they do, the floral taste will be a nice addition, and because they are so dry to start they should dry quickly. I've put them in at a lower temperature, we'll see in the morning . . . I also cooked a little in some lime juice and sugar to see how they might hold up as a preserve: not sure yet, need to test more tomorrow, but first impressions are quite good - close to pear in both texture and taste, so might make a good butter with a little added vanilla, or a great pie or crumble.
I first tasted Mabolo last year and am very excited and happy to be able to use it this season. The seeds i planted from last years fruits look about ready to graft too. Oh it's such a nice busy happy time.
Just read that the skin is supposed to smell like rotten cheese, ours seem not to, just smell fruity.