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KCCFM: Dragon Fruit & Mamey Sapote Exotic Fruit Drink

Frankie’s Nursery Dragon Fruit & Mamey Sapote “Exotic Fruit Drink”

With stirring winds on everyone’s mind in Hawaii at the moment, in light of that — or should we say “in color” of, a few Saturday’s ago as I strolled by Frankie’s Nursery at the ever amazing KCC Farmers Market (a.k.a. “KCCFM”) towards closing time, I couldn’t help but notice this bright purple drink they had out on the table.

Upon closer inspection, turns out it’s a Red Dragon Fruit & Mamey Sapote “Exotic Fruit Drink” (stirred = blended/processed being the connection). Since it was near closing time, the gal working there insisted I take one to try, no charge ($5 price otherwise), and I was like “shoots, Sistah!”.

Frankie’s Nursery Dragon Fruit

Getting right to it, I don’t know about the Mamey Sapote as I’ve never tried that by itself before, but it certainly tasted like liquified Dragon Fruit, a.k.a. Pitaya, which I’d personally describe as being kinda’ a cross between a quava — sans the acidity — and Kiwi Fruit, with a subtle starchiness to it. Fragrant, yet non-descript if you will. lol

Another more figurative way to describe how this tasted is, if you ever wondered what that beautiful white and purple orchid in your cocktail would taste like as a drink in and of itself, this would be it. In reality it wouldn’t, but you get the idea.

Frankie’s Nursery –  ‘Pantin’ Mamey Sapote

Overall, I’d be disappointed if I had paid $5 for it, while even for free, this Dragon Fruit & Mamey Sapote “Exotic Fruit Drink” — at least flavor-wise — was just “a-aight”. It looks very attractive and refreshing, I’ll give it that.

We’ll keep this post short ‘n sweet (kind of). Yet being da’ “Podagee” I am, while we’re here, another truly bizarre oddity at Frankie’s that morning was this massive Jackfruit “chillin'” in its own rocking chair…

And no, that’s not Durian, thank God. Being a relative of breadfruit, you want to hear something shocking? I have NEVER EVER tried Ulu, the Samoan breadfruit. EVER. My cousin LOVES the stuff, eating it IIRC, roasted then buttered.

Finally from that day’s visit at KCC Farmers Market, speaking of stirred, check out this beautifully presented, albeit half-wiped out pan of Paella from Bon Appetit Artisanal Mediterranean Cuisine. In light of current events, a hip restaurant nickname for this dish other than Paella could be “Hurricane Seafood Rice”. Or perhaps “Arroz Con Madeline”. Yes? No? Ah, whatevahz. lol

The Tasty Island related links (kind of):

Hurricane Popcorn in a Jiffy

Saimin Survival Kit

Rainbow Drive-In Chili & Rice on Hurricane Night

Aloha ‘Oe Felicia

5 thoughts on “KCCFM: Dragon Fruit & Mamey Sapote Exotic Fruit Drink

  • August 31, 2016 at 11:23 am

    Shucks, I wrote you a reply and it “got lost.”   Trying again.

    Hawaiians also call the breadfruit “ulu” like Samoans (I can’t recall, but should

    remember what Samoa calls it!!).   However the Samoan ulu is quite different.

    I boil my ulu so like it “firm but ready to eat,” and when I cut into it, the color

    is a nice yellow.   The Haw. variety is a pale yellow/white.

    The Samoan ulu when boiled is VERY VERY tasty, much tastier than the Hawaiian

    variety.  I never bake my ulu so cannot tell you any difference cooked this way.

    I used to buy my ulu from 1 vendor at KCC Farm. Mkt, but his got so popular

    that it would sell out early in the morning and also got very expensive.  I still

    prefer the Samoan variety.  If I ever get some again, I will share with you!

    • September 1, 2016 at 6:24 am

      Cousin Donna,

      Ah, you BOIL the Ulu. I thought you said you roast it. IIRC, you said you put butter on it afterward for added flavor. Is that right?

      I still need to blog Tammy’s Polynesian Market (Kalihi and Waipahu locations), where they feature Samoan food, including a deli! When I go there, I’ll keep my eye out for it.

      You gotta’ try their Panekeke, which what I would describe as “Samoan Andagi”, very similar to the Okinawan version, except larger, and flavored with (real) Banana. Imagine if Banana Bread and Andagi had a baby, that would be Panekeke. lol

      • September 3, 2016 at 3:21 pm


        I ALWAYS boil the ulu which means it has to be firm but ready to eat.

        If it is too green, it does not taste good.   I do NOT put butter on it – that’s

        your mother who puts butter on everything – not me – I just put salt on my

        ulu.  And the Hawaiian word IS ULU too.   We ate it from when we were

        kids growing up in Hilo.  Remember I was with Peter for a while so I ate lots of

        different Samoan foods.  He was smart to cook all kinds of Samoan food too.

        I might get some ulu (from Hilo) this week but my stove is under repair until

        next week – Sears can’t fix it till then, so I can’t boil my ulu.   I’ll give you some

        if I do cook it!

        BTW, I cannot eat ulu poi – I do not like the taste!

        Donna (can’t make this post single space – sorry it is all double space)


  • September 2, 2016 at 9:11 pm

    My grandma steams her Ulu and also makes Ulu Poe! So yummy! Sometimes I slice the steamed Ulu think ando pan fry it. Makes good fries (I even eat it with ketchup, haha).

    • September 2, 2016 at 9:32 pm


      I tried fresh-made Ulu Poi at a baby luau on Maui a while back. It’s WINNAHZ!…

      Ulu Poi

      Still, I NEVER EVER tried Ulu as itself.


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