The fruit has a distinct warty exterior and an oblong shape.
It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith.
The fruit is most often eaten green, or as it is beginning to turn yellow.
At this stage, the fruit's flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper, but bitter.
As the fruit ripens, the flesh (rind) becomes somewhat tougher and more bitter, and many consider it too distasteful to eat.
On the other hand, the pith becomes sweet and intensely red; it can be eaten uncooked in this state, and is a popular ingredient in some Southeast Asian salads.
- How to make the tea -
Keep the Teabags at room temperature in dark and dry places.
1. Pour boiling water in a cup or mug.
2. Steep the teabag in water for 10 minutes.
3. Remove teabag(s) and the tea can be served hot or cold.
Enjoy!!
**One teabag can be used for 2-3 times