nelsongg
Active Member
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
My question is has anyone heard of/used these in mead before?
Thanks,
Greg