The rollinia tree originated on the banks of the Amazon, and thrives today in Hawaii’s warm temperatures and nutrient-rich soil. The fruit it bears—aptly-named Rollinia deliciosa—is gaining popularity at farmers’ markets and on the gastronomy scene.
Resembling a mythical dragon egg, rollinia is sweet and tangy on the palate, with a pudding-like consistency. While the scaly exterior may look tough, the fruit is extremely delicate.
To eat, cut in half from the stem down. Spoon the soft, white flesh out around the core and discard the black seeds and skin. The creamy texture makes it an ideal addition to smoothies and packs in lots of protein. For the more ambitious, whip up a rollinia soufflé or take a cue from its native Brazil, where it is fermented for wine.
