Posted on | February 17, 2011 | No Comments
“I still remember the first time I tasted the legendary fruit the Dekopon. Think of a huge mandarin, easy to peel and seedless, with firm flesh that melts in the mouth, an intense sweetness balanced by refreshing acidity, and a complex, lingering mandarin orange aroma. I’ve tasted more than 1,000 varieties of citrus, and to me the Dekopon is the most delicious,” writes UC Riverside pomologist David Karp in today’s Los Angeles Times.
I have no way of knowing what else Karp has tasted in his many years traveling the country visiting orchards and writing about fruit for his weekly column in the Los Angeles Times and former columns in the New York Times and Gourmet, but I do know that the Dekopon is extraordinary, like a perfect sorbet, except made by a tree instead of a chef. David, pictured above holding a Dekopon, happened to be visiting a farmers’ market near my home and brought several over last weekend, so I had a sneak preview. To keep reading about this marvelous new fruit, a citrus that upon further experimentation even had a friend’s picky toddler crying out for more, click here.