Egg Fruit and Chico Fruit

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nelsongg

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Just returned from a few days visiting family in Hawaii. Picked up and brought back some egg fruit and Chico. The egg fruit I tried, I remember liking but can't for the life of me remember what it tasted like. The chico I tried with the skin on and tasted somewhat like brown sugar.
My question is has anyone heard of/used these in mead before?

Thanks,
Greg
 
Just for reference...

Egg Fruit
Egg Fruit.jpg

Chico Fruit
Chico Fruit.jpg
 
Lived in Hawaii most of my life, (All that I want to remember).
Never tried them, sorry.
But if I can ever get a good deal on some pomegranate, or star apples, etc...
I think that if you bombed them with 2 tablets of camben tables, let sit for a day, then added during the last week of primary. Racked to secondary to let it clear and then do whatever you do, it would be a great experiment.
 

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