15 March 2011

Topics Course #2: Intro to Morula

Allow me to introduce to you the morula fruit.
You don't buy morula. You pick it up off the ground.

Morula trees are all over the place. I can pick up a ripe, juicy morula on campus, on the way to Choppies, or even in the yard of the Catholic Church when I get out from Setswana mass.

The skin of the morula is thick and leathery. To break it you have to bite through, or pierce it with your fingernail. When you break through it is sudden and the tangy juice jumping into your mouth can cause a sharp reaction.

The texture inside a morula is rather like a mango. You suck the tangy, fibrous fruit off the central pit.
You peel the skin back bit by bit until nothing is left to protect you from the sticky insides and you plop the whole fruit into your mouth.

With tongue and teeth, you strip the pit of as much pulp as possible before popping it out onto the ground.
And that is the morula fruit. Delicious.
For the complete set of pictures from our Morula Fruit Photo Shoot, click here.

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