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The most simple manner in which this operation is performed, and I think, the best, consists in placing any number of the freshly plucked fruit, when in a particular state of greenness, among the embers of a fire, in the same way that you would roast a potato. After the lapse of ten or fifteen minutes, the green rind embrowns and cracks, showing through the fissures in its sides the milk-white interior. As soon as it cools the rind drops off, and you then have the soft round pulp in its purest and most delicious state. Thus eaten, it has a mild and pleasing flavour.