Bagnolo

Litsea garciae

fruit

The fruit pulp, raw or steamed with rice, tasting of avocado.

Origin

Philippines; grown on Java

Season (United States)

all year round

Preparation

It is opened, the skin and stone removed, and the pulp scooped out with a spoon.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Before eating it raw, people roll it between their hands or tap it with a spoon: the bruised fruit releases its milky, avocado-like taste.