Although it is avocado season again in Madagascar (thank the heavens), there is another seasonal treat making a reappearance in the market these days. What I would have once classified as another “bizarre tropical mystery food” is now a welcomed addition to my diet. Allow me to share the wonders of the voazato. The direct translation of this name is “100 seeds” and it comes from two Malagasy words: voa meaning “seed” and zato meaning “100”. I’ve never seen this fruit before coming to Madagascar, but I’ve been told the most common English names for this fruit can be either custard apple or sugar-apple. Whatever you want to call it, the voazato can be a delicious addition to any breakfast or a midday snack.
The jagged exterior and strange shape of the voazato might be a little intimidating at first, but the taste buds are quickly rewarded for exploring their curiosity. The outside of the fruit should be a nice golden yellow with no major bruising. Much like an avocado, a good voazato is neither completely firm or too soft.
The edible flesh of the voazato has a smooth viscous texture. It tastes similar to custard (probably where one of the English names is derived from) or plain yogurt. This is why I prefer to eat this fruit in the mornings as part of breakfast.
Eating a voazato is fairly simple. First, cut the fruit into quarters to reveal the delicious milky white flesh. Next, use a spoon to scoop out bite sized portions and enjoy. The fruit does live up to it’s name and every bite includes a few inedible brown seeds that should be discarded.
The voazato season is just starting here in Madagascar, so hopefully we can enjoy this special fruit for a while longer. This season, potentially my last in this beautiful country, will be particularly special. Mazotoa mihinana! (Enjoy eating!)