Akebia

Akebia quinata

fruit

A purple pod that opens by itself: the translucent pulp is sweet, and the bitter skin is stuffed and fried.

Origin

Japan, China and Korea

Season (United States)

September to October

Preparation

The pulp is eaten raw with a spoon, spitting out the many black seeds; the skin is cut into strips and stir-fried or deep-fried.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Its braided vines are used to make baskets in Japan.