I went for a walk this morning and all the fruit was on the tree. I wrote the post above and within
an hour I walked outside and my first Na Dai was laying on the ground soft and ready to eat. I swear
it was rock hard yesterday. I ate half and cooled the other half. It's the first time I've tried it cooled and
it definitely changes the texture a bit. I could enjoy it either way but usually eat fruit room temperature.
What a great day I ate more then 10 red jabos, 1 makok sapodilla, 6 peanut butter fruit, and my first Na Dai
sugar apple and a few muntingia. The cardinals beat me to the Barbados cherries.
Just out of curiosity have you tried the Kampong Mauve sugar apple yet? How does it compare?