A – ‘Anchovy pear’
The abc of Food Cooking and People
A
‘Anchovy pear‘
‘Anchovy pear‘
The Anchovy Pear (Grias cauliflora) is a tropical fruit native to the West Indies and parts of Central and South America. It grows on a tall, ornamental tree with large, broad leaves and showy, fragrant flowers. The fruits resemble mangoes in shape, with an elongated, oval form and a greenish-brown skin when ripe.
The anchovy pear’s flesh is firm and pale, with a smooth, stone-like seed in the centre. Its flavour is tangy, and it has a dense, slightly fibrous texture. Although typically eaten raw, the fruit is also used in pickling or added to savoury stews and chutneys for its mild, unique flavour.
In Jamaican and Caribbean cuisines, anchovy pears are valued for their adaptability and nutritional benefits. Their growth on ornamental trees with large, attractive flowers makes them popular in local landscaping, especially in tropical gardens.
Though less well-known outside the Caribbean, the anchovy pear holds an essential place in regional diets and offers a unique, tangy addition to both raw and cooked dishes.
