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.
Related Posts
Tormooj (Watermelons)The heat is on. Watermelons are in season.It's a sweet antidote to the heat.Boats coming into Dhaka
Unusual Fruits and DrinksRecently I came across unusual fruits and drinks in Bangladesh. Here is a Cham Kathal, looking exac
Lychees (photos)Lychees have ripened. They are selling for between Tk 160 and Tk 200 per hundred (1 USD = Tk 70 app
Long Live Siddiqua KabirSiddiqua Kabir's (no relation) "Ranna Khadyo Pushti" is a famous Bangladeshi cookbook. When we were- Food AdulterationFood adulteration, whether intentional or not, has been my biggest concern since I returned here. M
To Share or Not To Share...... that is the question :-)