Citron vert
classicSharpens an already tart fruit into something closer to a citrus than a berry.
fruitde raisin · aigrelet · floral · à peau fine · juteux
Pitomba
Une baie de la taille d’un litchi, entre le raisin et la mangue verte. On la mange par poignées, noyau jeté.
on its own
3.0sour
3.0sweet
0.0savoury
0.0bitter
0.0umami
Sucre
classicMacerated briefly, the syrup that comes off it is used as its own cordial.
Cachaça
commonA regional spirit meeting a regional fruit; muddled it works exactly like a caipirinha lime.
Noix de coco
commonFat rounds off a fruit that is otherwise all thin skin and sharp juice.
Menthe
commonGreen and cold against tart juice, the combination reading like a very local mojito.
Gingembre moulu
uncommonWarm root cuts through a fruit whose acid arrives fast and leaves just as quickly.
Fruit de la passion
uncommonTwo Brazilian acids side by side; the pitomba is softer and reads as the sweeter one.
Gin
rareGrapey tartness macerated into a clear spirit gives it a character it usually lacks.
Lactic chalk under a sharp thin-skinned fruit, treated like a grape on a cheese board.