Gastronomica Exotica
Back in Costa Rica on business, I had the pleasure of eating fresh mangosteen, a tropical delicacy. In New York City, this exotic fruit can be sourced at $45 a pound; here in its natural habitat, it sells for less than $5 a pound. So, today I compensated for the loss of time and ate over a dozen.
On average, there are four to eight segments in each fruit, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and creamy texture. Rich in antioxidants, health claims are attributed to its potency.
Later during my trip, my long-time raw foodist friend Amy Schrift invited me to her finca, where over stimulating conversation we feasted on a simply prepared, delicious tropical menu.
1st Course
Young Coconut from Costa Rica
2nd Course
Banana, Papaya
3rd Course
Velvet Apple, Langsat
4th Course
Sapote, Freshly Shelled Macadamia Nuts
