Exciting day today! The long awaited moment came. Finally got to get a real taste of Luc's Mexican garcinia. Also picked a bunch of Whitman fibreless soursops, (Different post on that one later.) The garcinia was surprising, very different than any other garcinia i've tasted, especially the texture, which is very soft and melting. The taste is very pleasant, Different depending at what stage you eat it. If you eat it totally soft, and starting to wrinkle, the taste is totally sweet, kind of like apple sauce. If you eat it ripe, but still hard it tastes like apple sauce with some lemon juice mixed in. It has an unusual fragrance and taste a bit hard for me to describe, but pleasant. The fruits look from afar like a yellow lilikoi, yellow Passiflora edulis. They even wrinkle when ripe like lilikois. It doesn't taste anything like the achachairu, which is kind of what i was expecting, because everyone compares it to achachairu. But the fruit is really more like Garcinia xanthochymus in texture, soft and melting, but not at all tart, and so more pleasant to eat out of hand. The rind is very thin and edible, but i found it too tough to eat and a little bit bitter. It's much more pleasant to eat this fruit without the rind in my opinion. The seeds are large, but not at all bothersome because there is still plenty to eat and they separate very easily from the pulp, unlike the achachairu.