Search This Blog

Sunday, 9 November 2014

White & Creamy au naturel

Last trip I wrote about Ashta - the white and creamy base of yummy Lebanese desserts (Read The Magical Land of Ashta). Today, I write about Ashta, the Arabic name of this fruit.

They must be really ripe (I sometimes find them in China town but not as ripe and in turn not as tasty).

This is how they look from the inside.

You take each slice out, suck the white skin and drop the seed.

It tastes sweet, milky with a tint of tartness.

I usually eat one half at a time - already went through a full one and three more await before I leave.

How naturally white and creamy.

No comments: