It’s Mamoncillo season again! You can buy these succulent little sour-sweet fruits from most street vendors in NY.
They are not popular with mainstream fruit buyers because of their large pit (and some work involved in eating them) so you won’t find these in your local supermarket. Mamoncillo seeds can be roasted and eaten just like sunflower seeds or chestnuts. I am roasting them right now.
Mamoncillos are native or naturalised over a wide area of the American tropics including Central America, Mexico, Colombia, Venezuela, Dominican Republic, Guyana, Suriname, Puerto Rico and the Caribbean.
How to eat a Mamoncillo: Take a small bite to crack the green skin, suck the juice off the pit until it’s dry.