Agbalumo + Ice-Cream; Excitingly Delish...!

Funke Koleosho's Agbalumo + Ice-cream

Two of my previous posts on agbalumo, from last year, have consistently remained in the 10 most popular posts from January this year and I began to wonder.....hhhmmm agbalumo is in season...that's why...!

Agbalumo, udara, udala (also known as African Star Apple) is so much loved in Nigeria and the reason is simple. The taste of this really exotic tropical fruit has to be experienced than described. It's a combination of tartness, with an exciting sweetness. And then there is the firm, some what chewy texture of the fleshy dark red pulp of the inner parts of the fruit that makes the experience of eating this fruit linger on and on...

The seeds (oddly called stations), located in the centre of the fruit arranged in a star shape hence the name, are covered in a soft mucilaginous, sweet layer, which I love to eat first. This fruit ought to be feature on the Nigerian flag because it is truly a national treasure. You can read more about agbalumo (pronounced ag-ba-lu-mo) here.

I am pleased to report that I successfully used agbalumo in one of my many dessert recipes last year (Agbalumo Ice-cream Cake). This is because just like many other fruits, agbalumo possesses the tartness and sweetness often required to make desserts. Actually agbalumo offers something extra, a firmer, chewy texture.

Working with this fruit was quite simple. No fuss. No cooking required. All I did was to remove the chewy flesh and finely chop. I then added some sugar and drizzling of honey then set aside to allow the sugar & honey to infuse with the pulp. The longer this process is allowed carry on, the better the taste develop.

So again, I knocked up a quick recipe to celebrate another agbalumo season!

Check it out.

What you need
  • Freshly agbalumo fruits. Select the ones with little or no bruise to the skin. 
  • Brown sugar
  • Some honey
  • Good quality ice-cream Choose a basic vanilla flavour one. 

What to do
  1. Carefully cut the fruit open ensuring you leave the clustered seeds intact. This is good for presentation and plating. Then scoop out the flesh and chop finely. 
  2. Transfer the chopped fruit into a bowl and add some generous amount of sugar and honey, depending on your personal preference. 
  3. Mix all together, cover the bowl with a tea towel and set aside, preferably in a cool dry place or better still in the refrigerator. 
  4. Occasionally stir the content of the bowl to ensure even distribution of sugar. 
  5. Allow this process to carry on for at least 12 hours. Longer if you have the time. 
  6. Serve with some ice-cream.

Agbalumo Seeds Cluster




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