It is hard to describe the taste and texture of a mamey, but the closest comparison is a baked sweet potato. Once ripe, the consumption begins by easily peeling off the skin, which is thin, rough and light brown, like sand paper. Underneath is a bright, pinkish-orange melon. The texture is creamy and smooth enough to cut through with a spoon, and also like baked sweet potato, has a slight graininess. The actual taste, however, is far sweeter—imagine sweet potato casserole if it included not only brown sugar, but touches of honey, cantaloupe and pumpkin.