Kawista
Kawista
A unique fruit covered in a hard shell. The pulp inside is quite sour and often mixed with sugar to make juice.
'Kawista,' also known as wood apple, is a highly distinctive fruit. As the name suggests, it's encased in a rock-hard, wood-textured shell. Cracking it open reveals a brown, sticky, paste-like pulp resembling clay or Tamarind paste. It has a rich, pungent aroma and a characteristic sweet-sour flavor reminiscent of raisins or Tamarind. While it can be eaten raw (often mixed with sugar or honey scooped directly from the shell half), it's most commonly made into juice. Its unique flavor leaves a memorable impact.
Characteristics and How to Open
Kawista's most striking feature is its incredibly hard shell. It's impossible to break by hand; tools like a hammer or machete are needed. Upon cracking, a strong, somewhat fermented aroma is released. The pulp is fibrous and contains numerous small seeds. While the appearance and smell might be initially off-putting, its taste is truly unique, making it stand out even among Southeast Asia's diverse fruit offerings.
Enjoying Kawista Juice
While Kawista can be eaten raw, its strong acidity makes it more popular as a juice. The pulp is scooped out, blended with water and sugar or syrup, then strained. The resulting drink tastes similar to a rich Tamarind juice, with an excellent balance of sweetness and tartness, making it a perfect refreshing beverage on a hot day. The city of Rembang in Central Java is particularly famous for Kawista, and bottled Kawista syrup is a popular local specialty.
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