More Taiwanese food, on a day we could all use a little tropical sweetness. (24 hours to go ’til grading is due!)
Fruit is one of the main daily luxuries in Taiwan; with a subtropical climate, every kind imaginable is available. At the hotel, we were greeted by three different types of fruit that changed on a daily basis. They even provided a little card that explained what was being presented. Note the size of the starfruit, above. It was almost as big as a brick.
The hotel also provided two fruit stations at the breakfast buffet, so we could either get juice and sliced fruit, including papaya, passionfruit, guava, and pineapple, or chopped up fruit “stew” in a rainbow of colors for yogurt and granola.
Since I have so many images, I thought I’d try a gallery of thumbnails. Click on the photo for a bigger version. The series above is mostly from the Agrioz Conserves Factory, a couple of hours from Taipei in Yi-lan province, a coastal area on the northeast side of the island. The factory candies fruit, a traditional snack for families. Kumquats are their most popular treat (growing above at the Tea Promotion Center in a different area). A worker individually packages each candied fruit in a small production area. The four kumquats on a plate represent different stages of candying and drying. The one furthest away from the camera has been dried to a leathery nugget and is most like a jujube candy. The sweet little owner served them to us to try. She is responsible for the jars of preserved fruit in the last photo, as well. They’re just for display.
At every meal, we were served fruit as dessert, and often a glass of juice or drinking vinegar made from fruit at the start of the meal. I usually think of fruit as a cop-out dessert (and therefore my kind of dessert), but in Taiwan, it was really the nicest thing that could follow a meal. Above, you can see a pomelo we were served at a farmers’ co-op in Yi-lan province; an apple wine/vinegar being fermented in Yi-lan; a rather over-the-top ice sculpture modeled on an ancient Chinese vessel in the National Museum, poised on a bed of dry ice and topped with a fringe of fruit kebabs; and a simple plate of melons, guava, and dragonfruit with the most wonderful ume plum powder used as a sprinkle of sour-sweet-salt on the fruit. I made it home with two jars of the stuff.
Just seeing the varieties in the market blew my mind. I fancy myself a greengrocer connoisseur, someone who has a decent understanding of exotic produce. But I was out of my league. I recognized the dragonfruit, gigantic avocados and grapes in the first image, but what in the heck were the green things next to the red apples. Why, fresh dates, of course!
The coconut fruit in the middle and the cherimoya in the fourth shot I could identify, but the delicate red wax apples I had never seen before. They were fragile and brittle and watery clean in taste. I recommend them. Look for dark purple ones, or jade green ones, should you have the good fortune to land in Taiwan.
And last? That’s a purple glutinous rice “cake” topped with candied fruit for celebrations. The reddish rice is a lucky color. A much nicer way to celebrate a birthday than a grocery store sheet cake made from Crisco and powdered eggs, thank you very much.
To you, Taiwan, and your glorious fruit! I toast you with some passionfruit juice.