The inga bean is famously known as the “ice cream bean”. That’s because these long legumes contain individual cream puffs of fruit that really do taste like the frozen dessert!
Inga bean pods have a waxy coating, with a golden color flecked with strokes of green when ripe. The inedible pod of the inga bean holds individual sections of gossamer white fruit that look like miniature clouds of cotton candy. The fluffy fruit easily separates from the husk and can be used in recipes or eaten raw as a sweet snack on the go. The hard seeds are toxic when raw, but can be cooked into delicious savory dishes.
Kids are awestruck by the floofy fruit, and will be pleasantly surprised by just how candy-like this rare fruit tastes. And who doesn’t love a good old fashioned seed spitting contest?
Eating an inga bean is easy once you know how. Keep reading to learn all about how to eat the inimitable inga bean!
Before enjoying inga bean fruit, the fibrous, inedible pod must be removed. There are two primary ways to remove the inga bean fruit from the pod:
Here are the most common ways to prepare the cottony fruit and the hard seeds of inga beans.
Inga bean fruit can be enjoyed in many drink applications and recipes. Here are some easy ways use inga bean in your drinks:
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