A few weeks ago at Carlos Thays Botanical Garden I found ubajays on the ground and, as the perfume did not pleased me, it did not seem a good idea to eat them ... I barely bit one and it was very acidic, but other people wanted to taste them and they liked them, to this day I did not understand them...
Yesterday a friend harvested ubajays from their trees and he did not liked them either, so I asked him to give me some fruits to try: it did not seem so bad to me, they just have a very strong and acid flavor but there are other varieties that should be clearly superior, good and sweet (Miguel Pt and a nursery woman form Entre Rios).
For now I hope that my ubajays bear some fruit to see which one is the best - maybe I have the sweet variety given that a tree is from Entre Ríos and the nursery woman who sold it to me said that she has a good variety, with medlar (nispero) flavor. Then I will graft the trees of the acid variety with branches of the best variety, or perhaps I will leave them like this because I think that these acid fruits have a complex and interesting flavor tone to prepare ice cream ... in fact an overripe fruit had a much better perfume , similar to that of the uvaias, and I imagine that flavor prepared with a lot of sugar and I think it's fantastic for jams, sweets, candies ... it's a caramel-like taste but with something strange, with a strong "alcoholic" touch.
But if I try to ear them raw, natural: I dont like them.
I added some sugar and the almíbar from them was good
PD: my friend wants to kill his trees... hahaha, he will give them to me as a gift