Our fruity Chinese breakfast

Our fruity Chinese breakfast

How we get our fruit

Marina already told you that we mostly buy our fruit at a local store just across the street. I like to go there because the fruit is super fresh. The owners seem surprised by the quantities we buy so frequently, and always add a little something to our bags.

They do their best to teach me Chinese as well, sometimes they hide the calculator display to see whether I understood the numbers they just said. Usually it works pretty well.

Our breakfast routine

Today, Marina did what she likes to do on a weekend – sleep in, so I prepared breakfast and took a few pictures during the process. During the week, traffic gets crazy in the morning, so we like to leave our apartment early and usually bring a bag of fruit and eat it in the taxi or metro on our way to work.

On one of the first days here, I went to store and bought all the stuff that I had never seen before. Right now our regular breakfast fruit are:

Our fruit selection

Mangosteen / 山竹 (shānzhú) / Mangostane: I have never even seen this fruit before. They are very sweet and look a little like garlic cloves. You can break them open and push the fruit of the shell. Sometimes the have one or more pits, sometimes they don’t. I haven’t found a pattern yet. When I checked Wikipedia, it says that mangosteen are very healthy because of their high level of antioxidants.

Waxberry / 杨梅 (yángméi) / Pappelpflaume: Another fruit, I have never seen before. Waxberries are soft and have a very structured skin. They have one pit and they taste like a mix of cherries and litchies.

Litchi / 荔枝 (lìzhī): Well, you probably know what litchis are. But to be honest: no litchi I ever had was as sweet and juicy as the ones you get here. Our litchi consumption is through the roof. I think it’s the sheer amount of litchis we buy that confuses the people in the fruit store the most.

Mango / 芒果 (mángguǒ): The mangos you get here are very ripe and sweet. A mango this ripe back home would have already started to ferment and smell. Here they are still firm, easy to peel and very delicious.

Passion fruit / 百香果 (bǎixiāngguǒ): The passion fruit contain almost twice the amount of pulp we were used to in Germany. The taste is very intense and you can almost not eat more than a spoon full.

Dragon Fruit / 火龙果 (huǒlóngguǒ): The dragon fruit certainly look interesting, but they don’t have a taste as intense as the others. Compared to the passion fruits, they are almost tasteless. Here in China, they are part of almost every fruit platter.

Honorary mentions: While the selection of fruit here is certainly bigger, we still eat apples and bananas every once in a while 🙂

Alternatives to fruit

Milk and cereal are not very common here, hence very expensive and available only in international super markets. People here basically eat the same things for breakfast they have for lunch and dinner.

This weekend, Marina tried bread for the first time. [Edit Marina: It was seedy and very good!] You can find lots of bakeries here in Shanghai, and we have one just around the corner. Famous in Shanghai is an adopted Portuguese specialty called Pasteis de Nata (or just egg tart) that you can see in the picture.

When it comes to baking though, it’s probably better to wait for an article featuring Marina’s expertise.

2 Replies to “Our fruity Chinese breakfast”

  1. Nice to read about you, guys! You seem to adapt quickly to your new life. Did you have Chinese lessons in Germany already?

  2. Yes, we took a 2 week class but it was in February and unfortunately I seem to have forgotten most of it. Now that we are getting settled it’s time to start again.

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