One of the more curious recipes you will find in many parts of the South Pacific is Fruit Bat Soup. That’s right, soup made from the fruit bats or “flying foxes.”
There are a number of varieties of fruit bats, the world’s largest species of bat, with the Australian variety growing as large as two pounds with a wingspan of up to six feet! Here is a video of a small one. The only ones that we’ve seen used are a lot smaller.
The fruit bat eats only fruit and flower nectar—no bugs or blood for these guys—so it’s not necessary to clean them before cooking, although it is really up to you whether you want to remove the entrails or not. And the fur that covers the body and the wing membrane are edible. The only thing we would suggest is removing the heads so you don’t have the little eyeballs staring up at you from the pot. Here’s how it’s done.
- Put four fruit bats into a pot and barely cover them with water
- Boil gently for one hour.
- Strip the meat off the bones and return all the meat to the pot. Discard the bones.
- Reheat gently for another ten minutes. Add pepper and salt to taste.
Featured image courtesy of Henry