The pejibaye is one of Costa Rica’s most intriguing fruits. Readily available all across the country, pejibayes add an unexpected dimension to Costa Rican cuisine.

Pejibayes grow in clusters on the very same palm trees that produce hearts of palm. Costa Ricans hack the entire cluster from the tree once the fruits ripen. The shiny orange skin of the pejibaye might suggest a sweet, fleshy, mango-like interior. But pejibayes are dry and not at all juicy like their other orange tropical fruit counterparts.

The starchy pejibaye, potato-like in its dryness, makes for very interesting eating. Costa Ricans drop whole pejibayes into vats of boiling salted water and cook them for at least half an hour. Once the pejibayes soften, cooks slice them in half and remove the large central seed from each one, leaving a perfect hollow for a dollop of mayonnaise. Pejibayes and mayonnaise are as happy a combination as bread and butter, the smoothness of the mayonnaise pleasantly mitigating the dryness of the pejibaye, the tangy creaminess gently sharpening the pejibaye’s shy sweetness.

Some adventurous gourmet chefs forgo the mayonnaise treatment. They cook the pejibaye as though it were an exotic potato, lending a vibrant tropicality to more staid potato recipes.

One beach restaurant serves mayonnaise-filled pejibayes alongside spears of hearts of palm, a clever pairing of two fruits from the same palm tree. The orange pejibayes cluster charmingly on their side of the plate, their sister hearts of palm lying cool in their paleness. And the combination is wonderful—a moist vinegar tang with a tropical starchiness.

Roadside vendors sell boiled pejibayes at makeshift stands all across the country. Their stalls often feature hand-lettered signs with various idiosyncratic spellings of the fruit—“pejivalles,” or “pejivayes.”

But no variation in spelling can alter the allure of the pejibaye.

Click here to learn more about pejibayes.

Writing and editing by Beaumont Hardy Editing.

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