It’s the weekend and the kids don’t want the same old breakfast they eat during the school week. Frankly it’s only on the weekend that I have time to make French toast, and even then, it’s very plain.

To make 6 slices of French toast, I just beat up 3 eggs with a pinch of salt. Heat up the pan with a blob of butter. Then dip 6 slices of bread into the egg mixture, one by one, and let them soak up the egg for a bit.

Lift each slice into the pan and fry lightly first on one side, then the other, till cooked through or browned. Basically, that’s all there is to it.

On a whim, I decided to spruce things up a little, add a little variety to the same old, plain old. I spread some honey on each slice of French toast, and lay a few pieces of bananas, cut slantwise, across the toast. Mmmm, it’s the best! Nothing like it. So yummy and healthy.

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My aunt who brought me that delicious jackfruit also gave me this pomelo from her trip to Penang. I placed this pomelo, or Chinese grapefruit, on my altar as an offering to the Buddha and conveniently left it there too long.

I have this silly habit of forgetting to eat stuff, if you can believe that! As a result, the pomelo is kinda over-ripe. But never mind, it’s even sweeter and juicier like this.

It’s quite an art peeling open a pomelo. Although it’s technically a citrus fruit, you can’t peel it like an orange because well, it’s the size of a small watermelon.

You need a sharp pointed knife to first cut right across the top of the pomelo about 1 inch down so it opens up like a cap.

To make it easier to peel the rest of the rind off, I have to divide it up into sections. I use the tip of the knife to make 5 or 6 shallow lines from the cut-off top all the way down to about 1 inch from the bottom.

Then from the top of each section, I dig my fingers in and peel downards. Repeat till all the sections are done. The whole thing will look like a flower with petals. Pretty, huh?

That done, I can dislodge the whole fruit from the rind and gently slice it open to reveal the segments. It’s just like an orange inside, so I just segment and pop into a Tupperware for easy storage.

I tend to refrigerate any leftovers because our climate here is so hot. I like it better chilled too. I don’t get to eat pomelos often, only around Chinese New Year because it’s believed to bring prosperity and good fortune.

I could use some of that, sure. So if someone brings me back one from up north (where they’re grown), I’ll gladly take it .

Quite honestly, I’ve never tasted nangka, or jackfruit, this good ever. Not that I eat this very often though.

I used to buy a few sticks from the fruit stall near where I worked. They have the fruits ready-cut and bagged, or on a stick, just like a satay or kebab. I like those fruit stalls. It’s fun picking out what I want .

But this particular nangka fruit, and I’m not kidding, is seriously the best I’ve tasted. Okay, once I had it in my mouth, I just didn’t want to swallow it. Does that give you an idea how good it is ??

It’s very ripe (though I couldn’t tell from just looking at the skin) which accounts for its soft, sweet fruit. In fact, it left its fragrance on my fingers for days.

If I had a bigger garden, I would seriously be throwing one of these seeds out my window and watering it every day. Ah, to have an endless supply of its heavenly taste.