Mango season has ended and has been replaced by mamón season. Mamónes come in two varieties, normal (green shell, no spikes) and Chinese (spiky and red). No one can explain to me why the latter is called “Chinese” since they grow here and not in China. I liken it to our naming of Canadian bacon, French fries and Mongolian barbeque. Mamónes are eaten fresh and also used for juicing. To eat it, crack the shell in two by lightly biting it, then suck the clear, gel-like fruit off of the seed. To make it into a juice, pulse it in a blender with sugar and water. It is impossible to completely separate the fruit from the seed, so the seeds are put into the juice. An interesting fact about mamónes is that they leave grease-like stains on clothing. The taste is pleasant, kind of like a pine tree-flavored cherry that leaves your mouth feeling squeaky.
Pasa flings them around the patio because the spikes make them roll in unpredictable patterns, kind of like the cockroaches she likes to chase. You can see her in the background of the picture begging. I didn’t give it to her at first, so she brought me her empty food dish and barked her most pathetic, “Mamá, dame un mamoncito.” We’ve been working very hard on her Spanish. Her use of diminutives is quite impressive for her age... or so we’ve been told.