My sense of taste is not meant for bitter tasting food. The reason why I had a hard time appreciating ampalaya on dining table. I had a hard time appreciating suha as well.
Dalandan, a small relative of suha can be eaten by removing the peels with bare hands. Sucking the flesh. Then spitting out every seeds. The fiber can be swallowed or spitted out depending on one’s preference.
Eating suha is different. It has a relatively thick rind. Peel removal is done with a knife. The numerous juice sack is further enclosed in a tough half moon skin. Care should be exercised in removing the juice sacks.
The taste is slightly sweet and slightly sour. Some varieties are more sour while others are sweeter.
Why I never love eating suha? Suha is bitter tasting.
Yes suha is bitter. The tough skin covering the juice sacks is bitter. The seeds are also bitter. Cracking the seeds or biting the tough skin will masked the sweet and sour taste.
I cracked a seed accidentally the first time I ate this fruit. I tried to avoid all the seeds but the taste was still bitter. I observed than some bitter skin were still attached to juice sacks. Pulling it off carefully did not make any difference.
Note: Some suha varieties have less bitter substance – like the Suha ng Davao.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.