|A kabatiti (bilidan) in trellis in our place in Nueva Vizcaya.|
|Native kabatiti is cylindrically short and roundish.|
Here, I would have roasted my kabatiti over live embers but no charcoals available, so I just contented myself roasting them over LPG fire instead for a quick grilled kabatiti fix.
You know it's well and done when the kabatitis are soft (to the touch). Don't over-grill the fruit or it got burn all over and you'll have difficulty "skinning" the burnt skin that may "badly puncture" the fruit and spill much of its sweet juice.
After removing the burnt skin, cleanse with running tap water (when washing, do it slightly and don't squeeze the kabatiti or you'll be deprived of its prized juice!), and then cut the fruit this way:
|See the succulence of it? The juice oozing out?|
|Perfect with steaming rice, even without the usual fried fish or meat. The burnt skin adding a unique aroma to the dish, akin to the prized smokiness of a bacon.|