A fellow was selling bags of these little fruits. I tasted the ripest looking one and it's rather astringent and tangy, but not like an acerola 'cherry'. He told me to boil them??
What did I just buy?
I thought it might be a pale version of a Surinam Cherry, which I love. But after tasting many of them, and finding only tart and astringent, and zero flavor, I put the whole bagful in a bucket of water to drown (!) before I dump the whole she-bang in the compost.
Might be a relative of the S. cherry, but it just has no flavor. Seeds will drown (!) won't they? I really don't want 500 seedlings of this, haha.
I don't like killing things.
Oh I know these fruits but I do not remember the name . They are not cherrie. Might go to the exoticararefruit.com to find out. What a waste that you dumped and drown them . The taste is very tangy and cannot eat raw. In Asia, the name of these fruits are Tam Ruot . Street vendors pickled them (kids love them) or make candies out of them ( sweet and sour taste) .
I wish that next time if you happen to have them, please give me some seeds
I felt bad to dump them, but sampling many that seemed to be riper than others, for three days, I couldn't taste anything at all except bitter. No lemony no lime-y, no sour (northern tree) cherry. The man selling was kind of a hustler, and a lady standing nearby had a most disapproving expression!
I'm trying to separate out some seeds for you, camquat! Gooey mess right now!
It looks like Phyllanthus acidus, the otaheite gooseberry. They are very acidic. Eaten with sugar or made into juice.
I believe they are unripe Surinam cherries. Look at the link below with the different stages.
I thought they were, too. I have ? lived with S.Cherry bushes, and they're just different. The cherrys get a tinge of color before full size. And, sorry, but that photo has been enhanced a bit. Now I need to go visit that bush and take photos when they're ripening, hey?
Oh, my, I really like Surinam Cherries. Different strokes for fifferent folks, hey?
They had zero taste to me, so why add sugar to make them pallatable? Beyond me. They're long gone, anyway. When I tried to clean some for seed to mail away, the pulp had hardened into cement! Impervious to soaking.
Strange little fruit, that.
The leaves on the stem lying on top of the fruit, if they were from the same plant as the fruit, are not Surinam cherry leaves.
They kinda remind me of wax jambu or "macopao" (i think that's what they call them)? but the ones I'm talking about are pink - they're tasteless and watery, grows everywhere so yeah, as mentioned above kids eat them (heck I used to pick them off trees and eat them).
i just came across this thread, here is what i google for Tam Ruot http://www.hort.purdue.edu/newcrop/morton/otaheite_gooseberry.html
In Guam where I am from we call that fruit "Ebei". We usually soak it overnight with a Soy Sauce and Water bath with some crushed hot peppers. It just makes my mouth water thinking of it.