Jamaican Reggae Fruit Bun Isn't the Bob Marley of Desserts | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

Ethical Eating

Jamaican Reggae Fruit Bun Isn't the Bob Marley of Desserts

When faced with random items in the ethnic aisle of Publix, I usually fall back on the  messages scrolled on the packages. Reggae Country Style Brand Fruit Bun didn't promise much. "Ready to Eat" it exclaimed. And "Contains Real Fruit." Beyond that, it wasn't making many promises about quality or taste, and perhaps there's a reason for that humility.

Things started well with the Fruit Bun. The open package wafted nutmeg and cinnamon. The gingerbread-colored roll looked glazed and sweet, with bits of dried fruit hidden just

below the surface.

Then came the tugging match to get the thing

open. Thumbs pressed. Fingers dug into the sides. The Fruit Bun didn't

want to give. Finally it split down the middle, and that promise of

fruit and spices seemed less welcoming. Because inside was a mountain of

dry-looking bread.

The Fruit Bun gave in to teeth easier than it

tore. The texture was like a kitchen sponge filled with Silly Glue,

hard and airy, dry and cakey. Fruit? Cinnamon? It didn't matter with a

mouth-parching texture like this.

How to salvage the Fruit Bun?

Perhaps a slathering of butter or a dip into rum sauce would help. But

then, this thing promised that it was "Ready to Eat," not in need of

fancy condiments.

Who should eat it? Anyone who's always wondered how it'd be to eat a cinnamon-flavored hockey puck.

Follow Clean Plate Charlie on Twitter: @CleanPlateBPB

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Eric Barton
Contact: Eric Barton

Latest Stories