Like many other Filipinos, I prefer having dessert after a hearty meal. Dessert may be as simple as a piece of candy or as grand as a large serving of Black Forest cake. A few nights ago I tried a weird dessert combination that fortunately tasted just fine to me. It comprises atis (sugar-apple or sweetsop) fruit, minatamis na kamoteng kahoy (boiled and sweetened cassava), and saging (banana).
Atis, scientifically known as Annona squamosa, is a small tree having a round fruit that looks resembles a pine cone. The sweet flesh of the fruit comes in segments, each having a black seed.
Kamoteng kahoy, scientifically known as Manihot esculenta, is a woody shrub widely propagated for its tuberous root. To make the minatamis, the tuberous roots are sliced and boiled with sugar until the water evaporates. The final product looks like this:
Saging (banana), needs no further explanation. Here is a ripe-and-unripe bunch of the señorita variety: