Restaurants & Bars 2

sunrise papayas and ackee fruit

emerilcantcook | May 9, 200809:44 AM

Just back from Jamaica, with a serious papaya withdrawal.

I though I liked papayas before going to Jamaica, but the fruit I ate there just changed my whole perspective about the specie. I ate as much as I could but sometime the fruit lady couldn't get them for the day (or the market price was too expensive for her), and I can tell you that that day was a bad day. The difference between the papayas I have eaten here and there were the size (unlike the semi-tasteless ginormous ones sold in most stores in MTL, these were small, almost the size of mango), the color (an amazing deep orange), of course the taste (much complex, sweet but an underlying pleasant bitterness, but not "bitter") and smell (again more complex). My research points me to that these are the type "sunrise". Any luck for finding this type in town? They looked more perishable than the snowshoe size ones, so would it be that they are impossible to export? Are they as elusive as the Alfonso mangoes?

My other obsession became the ackee fruit, sauteed with the saltfish for breakfast, lunch, dinner, late night snack and everything in between.

Can anyone point me to a place to procure these ingredients? Even better, is there a place that serves ackee and saltfish in town? I don't think L Corridor has it in their menu, but I am this close to hitting there for a patty fix and when I go there I will ask for suggestions.

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