Lúcuma

The flesh is powdery and needs fat to become anything; the ice cream is not optional.

Sugar and dairy against dry caramel flesh; Peru sweetens it before it does anything else.

Both run on sotolon-adjacent sweetness; the syrup deepens rather than adds.

Maple-caramel fruit gives an unaged spirit the roundness a barrel would have.

Warm aldehydes over butterscotch; it makes a strange fruit read as a familiar pudding.

Cocoa bitterness is the only thing that stops the caramel becoming exhausting.

No acid at all in the fruit. One squeeze turns pudding into something with edges.

Roast bitterness and dry caramel; the two share furanones and read as one flavour.

Oily nut against powdery flesh; the fat is exactly what the fruit cannot supply.

Koji salt on maple sweetness; the fruit starts behaving like a glazed root vegetable.

Barrel vanillin and butterscotch flesh; the spirit tastes like it was aged in fruit.

Maple-caramel Andean fruit against grassy seed. Local, and rarely tried abroad.

Identical caramel-and-earth register. Blind, most people cannot separate them.

Oxidised nut and dry caramel; the sherry finds the toffee the fruit is hiding.

Maple-ish Andean fruit against Andean heat. A pudding nobody has put on a menu yet.