And what, pray, is a wampee? First off, let me ask you: did you grow up in North America? Then you’ve probably never eaten one; in fact, you’ve probably never seen one. There’s a slim chance you passed by some in a Chinatown or West Indian fruit market and ignored them because they’re not flashy like dragonfruit or famous like passionfruit. But you were missing out!
My parents struggled home on Saturday with two huge bags of this incredibly rare and delicious little fruit (which we know as ‘guinip’ in the Caribbean), and we scarfed down the entire thing in one day. Al and I haven’t seen them in – oh, I’d say about six years. They’re about as big as a cherry tomato, and the skin is thin and pliant. I can’t think of any analogues to western fruits, unless there’s one out there where you bite into the skin only until it cracks under its own tension and reveals the goods.
This is what it looks like before you bite into it:
And this is what it looks like after you get it open:
The flesh inside tastes like a cross between a Strawberry-Kiwi Starburst and a Sour Cherry Blaster, but there’s only a thin layer of it around a huge seed. Result: you can eat about 150 guinip before you feel even slightly full.
Well, that’s today’s tropical fruit lesson – and also a nifty experiment to see how well my camera’s macro setting works. Uh, but for more wampee information, you can go to this Purdue University site.



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