Last January I featured Malunggay/Moringa leaves as one of the best green vegetables. This time it is the fruit. Malunggay fruit is green in color about 10 to 12 inches long and about 1/2 to 3/4 inch in diameter. When you open the fruit, it would have three sides with white meat and tender seeds. The way they peel it is open these three sides and then draw a knife against the skin and pull. You can get the meat easily that way. Or just sort of remove some of the hard skin and cut it in about 2 to 3 inch long . The one on the plate in the picture is the most common way we use the malunggay. Stir fry it with some shrimp and pork along with some other vegetables is the most popular type of cooking this malunggay. The other one in the picture will take getting used to. We cook it “diningding” style with fish sauce and they way you eat too is by biting it between your upper and lower teeth and then pulling the skin leaving the meat in your mouth. Like I said, it takes getting used to but it’s good eats and healthy too.