Skip to main content

Meet the Mamey

When Dylan and I went to a local Mexican market to fetch some things for our salmon enchiladas yesterday, he asked if he could get an agua fresca. Most of the flavors I recognized, but the one on the end was a new one for me.

So, I asked, "What's 'mamey'?"

The man behind the counter pointed into the produce section. Do you see that brown fruit? Over there! 

"Which one?" I asked, standing on my tiptoes to see.

There are two of them...right there on top.

I looked for the display that looked bare. Most of the wooden crates were teeming with piles of fruit. Then I spotted them. The lone duo. "The ones that look like a cacao pod?" asked Dylan excitedly. "Sort of like a cacao pod," he clarified.

I walked over and picked them up while the man finished ladling out our agua fresca. Both were soft to the touch. I selected the one that was less squishy and brought it back to the counter. I asked, "I just eat it just like this? Just slice it up?"

Yes. He looked mildly amused that I had no idea what the Mamey was.

So, Dylan and I bought it. It made the trip to the store an exciting adventure versus just an least that's what Dylan said. Drudgery is what he calls going to the store with me. Nice vocabulary. Can we work on tact?

When you slice it open, it has one monstrous seed and the flesh is a pretty, deep coral color. It - in flavor and color - reminds me of a mixture between a sweet potato and a papaya. It's unique...and delicious.

Looking for recipes online, I found one for a mamey mousse and another for a mamey sauce. I did get quite a bit of pulp/puree from the one fruit. So I might get around to one of those. But this morning, I decided to use it like I would a pumpkin puree and made a bundt cake. Look for the recipe soon.

What do you do when you see a fruit or vegetable that you've never seen before? Do you buy it? Or do you skip it?!? Comment below, or email me at constantmotioncamilla [at] gmail [dot] com.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an