One of the most delightful things about coming back to Bangladesh is the access to second-tier local fruits. The top-tier ones, such as mangoes and lichis, were available in the US. But the smaller ones (such as "Lotkon" (Bhubi in Sylheti), Orboroi (Leboir in Sylhet), Guavas (specially the small ones with red inside, called "Syedi Shofri" in - guess where? - Sylhet), Kamrangas, Jamruls, Amlokis, Koromcha, Panifol, Makhna, etc etc - parade through here during the year, one after another.
These fruits played a bigger role in my childhood than the top-tier ones because they were more easily accessible.
They are not just eaten fresh, but some in Bharta, others as "Tok", some in Jelly, and yet others in Aachar (eg, Leboir makes an excellent sweet achar.)
I tasted a Bhubi after 30 years. The taste and flavor were as exquisite to me as they had been years ago.
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