LogFAQs > #966471673

I'll be that poster and ask "what limits on fruit are you putting" (I've never had raw cacao -- how is it?)

Overall I'd pick watermelon -- fun to slice, or just dive into, very sugary yet refreshing, easily frozen, but anything watermelon flavored is somehow unbearable.

Foods/flavors that can't be messed up -- banana cherry coconut lychee mandarin -- though coconut is a hard drupe to crack (and there are pits in the cherry and lychee), all five are easy to carry and incredibly versatile to my palate whether they're used in baking, juicing, flavoring, or served fresh.

I enjoy these in limited quantitites -- cantaloupe pineapple papaya -- all refreshing, all versatile, but I can't really gorge on them like I can with the above three without my mouth feeling prickly or my stomach feeling nauseated.

If they're really really ripe -- white peach and d'anjou pear -- are super super juicy and sweet, and unlike watermelon, I can eat pretty much everything except the core and stem, but their shelf life is incredibly limited between "super ripe" and "brown lump".