Mamoncillo(melococcus bijugatus)

Mamoncillo usually tastes tangy when unripe and can be sweetly acidic with an underlying starchiness when ripe. The carbohydrates in the pulp make it sweet while the astringency is due to its polyphenolic compounds. The taste is somewhere in between lychee and lime. Mamoncillo is a good source of vitamins A and C, as well as fiber, phosphorus, and calcium.

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