What do we associate with the phrase “exotic fruit”? Banana, pineapple, kiwi, mango, avocado... All these overseas fruits have taken up space on the shelves of Russian stores for so long that they can no longer be called particularly exotic.
Therefore, today in our Top there are truly rare delicacies that are practically not exported from their places of origin. Participants Top 20 most exotic fruits in the world It’s not easy to find on sale, and it’s better to buy such “delicacies” in your homeland, where they are collected really ripe and ready to eat.
Native to the American tropics, Pakistan, India and the Philippines. These creamy-tasting fruits are about 10 cm in diameter and shaped like a cone.
19. American apricot (Mamaea americana)
It was first discovered in South America. Large mamei berries have a diameter of about 20 cm. The sweet orange pulp, hidden by a thick peel, is edible.
18. Cherimoya (cream apple)
Grows in South America. The delicate creamy pulp of the exotic fruit tastes similar to banana, pineapple, papaya and passion fruit.
17. Platonia is wonderful
Grows in the tropics of Brazil and Paraguay. The fruit is the size of an average orange. The white pulp has a sweet and sour taste.
16. Cocona
Grows in the mountains of South America. Berries can be orange, red and yellow. The taste is unusual, reminiscent of a tomato with a hint of lemon aroma.
15. Breadfruit
Grows in the Philippines and the islands of Southeast Asia. When ripe, the fruit tastes like a banana. Unripe fruit can be eaten only after heat treatment.
14. Langsat and Duku
Two similar exotic fruits growing throughout Asia. The difference between langsat is that it is more difficult to peel off the latex-containing peel. The fruits are sweet, but the seeds, on the contrary, are bitter.
13. Dacriodes edible (African pear)
Grows in tropical Africa. The fruits resemble eggplants with their dark blue or purple color.
12. Jaboticaba (Brazilian grape tree)
Grows in Brazil. Sweet fruits are attached directly to the trunk of this exotic tree.
11. Rambutan
Originally from Southeast Asia. Fluffy balls of red-orange color have a diameter of 3-6 cm. The taste is sweet and sour.
10. Noni (elder moringa, Indian mulberry)
Grows in Australia and Southeast Asia. The round fruits are eaten raw with salt, and more often consumed in a cooked version.
9. Marula
Originally from Africa. Ripe fruits are yellow in color and have a pleasant aroma. The inner white flesh is tender and juicy.
8. Cloudberry
It is found in Siberia, central Russia and the Far East, as well as in North America. It looks like a raspberry. It is eaten raw and also used in making wine, jam, and confectionery.
7. Salaka (snake fruit)
Originally from Indonesia. The fruit is covered with a red-brown skin that resembles snakeskin. The taste is sweet and sour, the consistency of the pulp resembles an apple.
6. Bail (stone apple)
The Indian fruit is yellow, gray or green in color. The hard peel has to be opened with a hammer. The pulp is eaten raw and dried.
5. Chrysophyllum (star apple)
Grows in Central America and India. The round fruit is covered with a dense purple peel. The pulp is sweet in taste.
4. Carambola (star fruit)
Grows in Southeast and East Asia, South America. A star is formed on a longitudinal section of this ribbed fruit. The ripe fruit is juicy and crispy.
3. Horned melon (African cucumber)
Grows in Africa, Australia, New Zealand and Chile. The jelly-like pulp is bright green in color and has a banana flavor.
2. Pitaya (cactus fruit)
Grows in Asia, America, Australia. The American variety is more sour. Red, yellow or purple fruit has pleasant aroma.
1. Magic fruit
It has the special property of making any product eaten within an hour of this unusual fruit sweet. The magical fruit comes from West Africa.
When traveling abroad, especially in warm countries, a Russian tourist encounters completely unknown fruits that he has never seen before. I, too, often don’t even believe my eyes what wonders of nature can be found on fruit stands. And so, in order not to bulge my eyes out of surprise next time at the sight of another amazing fruit, I decided to make myself a list of what you can buy and try in foreign countries.
But I had no idea how much I would have to type! It turns out that there are so many exotic fruits on our wonderful planet that, most likely, few people will be able to try them all in their lifetime. So now on my list 85 exotic fruits , and these are not just photos with names, but descriptions and interesting information. I definitely plan to update it periodically, so if you want to learn about all the fruits, check back from time to time!
In addition to the name and common synonyms, for each fruit there is also a description of its appearance, a photograph and, if possible, the taste qualities are characterized in comparison with the tastes known to most people. Because I tried ( as it turned out) is only a small part, then I will talk about the taste of many exotic fruits based on reviews of the lucky ones who actually ate them, and, in many cases, I had to look for information on the bourgeois Internet.
I immediately warn botany experts that in the article the concepts are given at an everyday, understandable level. That is, there is no need to be indignant that in science the concept “ fruit" is absent, but there is only a general term " fetus" Here, by “fruit” I will mean delicacies that grow on trees, bushes or vines, usually sweet or sour-sweet, which can be bitten several times before it is finally eaten. And we will consider “berries” to be small fruits that can be eaten whole in one bite or even eaten by a handful and do not need to be peeled.
By the way, the article does not only cover tropical fruits, because even a representative of temperate latitudes can easily turn out to be exotic.
For ease of navigation through our very voluminous article, use the alphabetical index:
Abakashi(Abacaxi) is mainly grown in Brazil. Most readers, looking at a photo of the fruit, will say that it’s just a pineapple and it’s no longer exotic. But there is no need to rush! Yes, "abakashi" ( word from the Tupi-Guarani Indian language) is one of the varieties of this prickly fruit, but it is called differently for a reason. Strictly speaking, in Portuguese " abacaxi" And " pineapple" - these are synonyms, but with this second, familiar word, they mean a fruit familiar to us. At the same time, in markets in Brazil and Portugal, people prefer to buy “abakashi”, which many consider to be a separate fruit altogether.
Abakashi is rounder, yellower, sweeter, juicier than a regular pineapple ( translated from the words of the Portuguese and Brazilians) and its price is higher. I repeat, this information was taken from the “natives”, that is, from people who know the differences not in theory, but in practice, but for some reason in some articles you will find the opposite statement that abakashi is larger than a pineapple and has an elongated shape...
Like other types of pineapples, abakashi is rich in sucrose, vitamin C, minerals ( potassium, calcium, iron, magnesium, copper, zinc, manganese, iodine), it contains B vitamins and provitamin A.
With your permission, I won’t add a simple, familiar pineapple to the article; we’ll make do with the more exotic abakashi.
Avara(Avarra, Tucum, Awara, Wara, Awarra, Tucum, Tucumã-do-Pará). This palm tree is actively cultivated in the north of the South American continent in countries such as Brazil, Suriname, Guyana, and Guiana. A tree of medium height (up to 15 meters) is notable for being covered with thorns ( both trunk and leaves) and the fruits grow in bunches.
The oval-shaped fruits are similar in size to a regular chicken egg and range in color from reddish brown to orange ( this one is more typical). The pulp is quite juicy, aromatic, its taste is most often compared to apricot, although in fact there is little pulp in them, since most of it is occupied by the pit.
Of course, the fruit contains both carbohydrates and proteins, but a particularly valuable component is fats, or rather oils with high content saturated and unsaturated fatty acids ( for example, Avara is rich in Omega 3, 6 and 9). Avar also contains a lot of vitamin A ( about three times more than carrots) and B2.
Actually, as an independent product in its raw form, avar is almost never consumed. Residents of the region where it is actively grown prefer to eat the fruits steamed as a side dish or make a kind of paste out of it, which is used as a base for other dishes. In addition, oil is extracted from Avara ( more from the seeds than from the pulp), which, due to its composition, has found application not only as usual Palm oil, but also as a cosmetic product.
Avocado(Avocado, Perseus americana, Alligator pear). For many, it is no longer an exotic plant at all, but a very frequent guest of salads; it was included in this list simply because it was the first one that came to mind with the letter “A”. Avocados are originally from Mexico, and nowadays they are grown in almost all countries with a suitable tropical and subtropical climate. There are more than 400 varieties that have their own characteristics; I think that even true avocado connoisseurs will not be able to try them all.
The length of the avocado is up to 20 centimeters, the peel is inedible, the flesh is dense, yellow-green or greenish, with one large seed.
A ripe avocado is slightly oily with a slight nutty flavor. Avocado is a favorite of nutritionists around the world due to its many beneficial properties. It is rich in unsaturated fatty acids, B vitamins, vitamin E, potassium, which is very useful for the prevention of many cardiovascular diseases and has a positive effect on skin health, and also helps fight insomnia.
Aguage(Aguaje, Aguaje, Ita, Buriti, Canangucho) grows in the humid tropics of South America, where it is so incredibly popular that there are concerns for the plant population. The popularity is supposedly due special properties fruit, thanks to which girls who consume it regularly maintain their slim figure In addition, it is believed that aguage is a strong aphrodisiac.
The oval fruits are covered with reddish-brown scales, and underneath there is yellow flesh and one large seed. The taste of aguaja is characterized as pleasant, reminiscent of... carrots. In addition to fresh consumption, it is used to make juices, jams, ice cream, and from fermented fruits it is obtained interesting wine.
Contains a lot of vitamins A, C, as well as phytohormones that imitate female hormones.
Azimina(Nebraska banana, Mexican banana, Asimina, banana tree, Pawpaw, Paw paw) native to North America, more precisely from the territory of the southern states of the USA. But this amazing, seemingly heat-loving plant is able to withstand extreme cold down to −30 Celsius! And thanks to such persistence, one of the ten species is “ Pawpaw three-lobed"- grown by amateur gardeners in our country.
The fruits are collected in inflorescences of up to 8 pieces; they have an oblong oval shape and reach up to 15 cm in length and up to 7 cm in diameter. The thin skin of the fruit changes color from greenish as it ripens ( in unripe ones) to yellowish and even dark brown. The pulp is juicy, light, sweet and very aromatic, often compared to custard. Up to 10 large flat bones are hidden inside. The disadvantage of pawpaw is the poor preservation of the collected fruits, so most often they are eaten freshly picked or various jams are prepared.
Pawpaw is rich in amino acids and microelements, sucrose, vitamins A and C. The fruits do an excellent job of normalizing the functioning of the gastrointestinal tract and strengthening the immune system.
Akebia quintuple (Climbing cucumber). A very exotic plant can be found in Japan, China and Korea.
The length of the oblong fruits is about 8 centimeters, they are fleshy and colored purple-violet. Outwardly, it may seem completely unattractive - an oblong fruit of a violet-lilac color with pulp falling out. But appearance is deceiving - the pulp tastes like raspberries with a very pleasant aroma.
Aki(Ackee, Bligia is delicious). This tree is native to West Africa and is now also found in Central and South America and the Caribbean islands.
Reddish pear-shaped fruits up to 10 centimeters in length. The pulp of ripe fruit is creamy in color and tastes like... Walnut with cheese.
Ambarella(Cythera apple, Otaheite-apple, Tahitian quince, Polynesian plum, Yellow plum, Spondias dulcis, Mombin sweet – not to be confused with Mombin purple). The homeland of this tree is numerous islands of the Pacific Ocean in Polynesia and Melanesia, from where the plant spread west to the tropical regions of America, as well as east to Australia, Southeast Asia, Sri Lanka, India and a little to Africa; later, ambarella began to be grown on the islands of the Caribbean and was brought to the tropical countries of the Atlantic coast of America.
Ambarella fruits are oval ( the shape resembles a plum, hence the pair of “aliases” of this fruit - Polynesian plum or yellow plum), not very large, from six to nine centimeters in length, grow in clusters. The skin is smooth, thin and tough; in unripe fruits it is green, in ripe ones it thickens and becomes golden-yellow, the flesh is the same color.
The pulp is fibrous, juicy, crispy, sour, and to some people the aroma and taste slightly resembles an unripe pineapple. Particular care should be taken with seeds! They are simply studded with bent spines, up to 1 centimeter long, so that sometimes they penetrate into the pulp of the fruit, and there are from 1 to 5 such “surprises” in each fruit.
Ambarella makes excellent jams, jellies, marmalade and juice, but it is best eaten raw. You can use it still green, then there will be more sourness. In addition to fruits, leaves are eaten - raw ( like a street snack) or boiled/stewed with meat/fish, as well as in soups.
Ambarella is rich in proteins and fats, supports the immune system in tone, is very beneficial for the digestive system and even promotes faster healing of wounds.
Araz(Arazza, Arazá, Araçá-boi, Amazonian Pear or Amazonian Pear; in Latin - Eugenia stipitata). At first, this heat-loving tree grew in the forests of the Amazon River basin, later the plant began to be actively cultivated in Brazil, Ecuador, Peru, as well as in Central America and the Caribbean. This fruit does not tolerate transportation very well, so you will not find it outside the regions where it grows.
Fruits in diameter can be from 4 to 12 centimeters ( such large ones reach a weight of 750 grams). Their peel is yellow, thin and, depending on the variety, can be smooth or slightly velvety. The juicy, aromatic yellow pulp is very sour, so arazu is rarely eaten just like that, raw, but is actively used for compotes and jellies. Inside the fruit there are several large elongated “seeds”.
Thanks to the huge amount of vitamin C, as well as the high content of microelements (potassium, magnesium, calcium, phosphorus) and the macronutrient zinc, araza is excellent as a general strengthening product.
Watermelon-cucumber, cucumber-watermelon – (Melotria rough, Melothria scabra, Mouse watermelon, Mouse melon, Mexican sour gherkins, Sandita, Cucamelon). A very strange subject on our list... Decide for yourself what to classify him as - a fruit or a vegetable. The external color is very reminiscent of a watermelon, and the inside has an easily recognizable cucumber texture, while the size of the fruits growing on the vine is more reminiscent of grapes: only up to 2 - 4 centimeters in length. The homeland of this strange plant is part of America from Mexico to Panama; it is not a hybrid, but an independent plant, known in pre-Columbian times. Abroad, it is better known as “Cucamelon”, which, as in Russian, is formed by adding two words: cucumber and watermelon, that is, “cucumber + watermelon”.
The skin of the fruit is thin, but quite hard, and the pulp is very juicy. The taste is described as more like a cucumber with a slight citrus sourness; those who managed to try “cucumber-watermelon” liked the taste. They can be eaten just like that, but more often they are added to salads, French fries, various salty dishes, and watermelon cucumbers are also pickled. In addition, the vine has edible tubers!
The composition is rich in lycopene ( antioxidant that improves heart function), beta-carotene ( Helps maintain healthy eyes and youthful skin), minerals and vitamins K, E, C and fiber.
Atemoya. This is a hybrid of two plants of the Annonaceae family - cherimoya and noina, and many people confuse them. Like its “parents,” Atemoya appeared in the tropics of South America.
The fruits are, conventionally, heart-shaped (up to 10 cm in length and up to 9 cm in width). The pulp of the fruit melts in the mouth like cream or ice cream, and the taste is a combination of mango and pineapple. Due to the tenderness of the flesh, it is best to eat atemoya with a spoon. There is often a statement that atemoya is the most delicious of exotic fruits. We must remember that its seeds are poisonous!
Bail(Bael, Wood apple, Egle marmalade, Stone apple, Bengal quince, Stone apple, Limonia acidissima, Feronia elephantum, Feronia limonia, Hesperethusa crenulata, Elephant apple, Monkey fruit, Curd fruit). Widely cultivated in Southeast and South Asia.
The ripe fruit is brown in color and up to 20 centimeters in diameter. Ripe pulp is brown, mushy, divided into segments by seeds. The peel of the fruit is very hard, without a hard and heavy object at hand it will not be possible to get to the pulp (that’s why one of the names is “stone apple”). The taste is usually sweetish and astringent, but can also be sour.
Vani(lat. “Mangifera caesia”, White mango, Wani, Belunu, Binjai, Yaa-lam, White mango, Bayuno, Mangga wani, sometimes the name Jack appears, that is, Jack, but should not be confused with Jackfruit!) is actively cultivated in Indonesia, Malaysia, Brunei ( these three states share the island of Borneo, which is considered the birthplace of Vanya), Singapore, Papua New Guinea and the Philippine Islands.
The name is certainly misleading, because this fruit has only a distant relationship with all the familiar mangoes, since they both belong to the same family “Anakrdiaceae” (Sumacaceae), but ordinary mango belongs to the genus “mango” of the same name, and Vani belongs to genus "Anacardium" and is a species of cashew! So “White Mango” is just a trick, it’s better to use one of the local names, the most common being the Indonesian version “Wani” ( emphasis on "and") and Malay "Binjay".
It is important that the fruits are ripe for consumption, since the juice of unripe fruits can cause irritation on the skin and serious consequences if ingested. Unripe fruits are green in color and hard to the touch. When ripe, white mango fruits are quite large, they have an oval shape and reach a length of 15 centimeters and a diameter of 8 cm. The peel is very thin, dark with even darker spots, it is difficult to clean. The pulp is white, juicy, very tender and fibrous in consistency, and inside there is one large seed. Ripe fruits are very aromatic, and everyone who has tried it is delighted with the sweet taste of the pulp. The most interesting comparison is with the taste of ice cream ( it's not the same for everybody…).
In addition to eating it raw, Vani is also consumed dipped in chili and soy sauce... The local population also uses it as a base for the spicy sambal sauce.
From the sweet taste of this fruit it is clear that it is rich in various sugars, but in addition, it contains many vitamins (A, B, D, E and especially a lot of C), essential amino acids, and, of course, micro- and macroelements.
Guava(Psidium, Guayava, Guayaba). Originally from South America ( approximately from the territory of modern Peru), nowadays, in addition to the tropics of America, it is cultivated in Asia, Israel and Africa.
The completely edible fruit can be round, oblong, or pear-shaped. Diameter up to 15 centimeters. The taste of guava does not coincide with the expectation of something exotic - it is completely inexpressive, slightly sweet, but the aroma is pleasant and strong. In the countries where guava grows, they often like to eat it slightly unripe, as it seems to help cool the body on a hot day. You can also often see how such unripe guava is eaten, dipped in a mixture of salt and pepper, they say it is very tonic.
In addition to the usual one, there are also such varieties: red-fruited (“ strawberry guava") and yellow (" lemon guava"). The red-fruited pulp is juicy, translucent, and has a pronounced strawberry flavor. The fruits are yellow and have the same color inside and have a lemon aroma. The name guava is often found, which is one of the most common varieties of guava in cultivation.
Guanabana(Guanabana, Annana muricata, Soursop, Annona prickly, Graviola, Soursop). A relative of noina, cherimoya, and custard apple, it is therefore easy to confuse them at first, and just like them, Guanabana is originally from Latin America, but is now grown in many countries with a suitable climate.
A ripe, round, irregular heart-shaped fruit can reach 12 kilograms. The seeds are large and there are many of them. The fruit looks prickly, but in reality it will not be able to prick you, since the spines are more fleshy than hard. The ripe pulp is fibrous and creamy white in color with a taste unlike anything else. The aroma may be slightly reminiscent of pineapple.
Dacriodes(Safou, Sappho, African pear). This evergreen tree can mainly be found in the north of Nigeria and the south of Angola; in the Asian region it is so far cultivated only in Malaysia.
Oblong fruits of blue and purple shades ( similar to eggplant). The pale green pulp is very fatty - up to 48% fat, contains a large number of various useful and needed by the body substances. Those who have tried this fruit say that it has a pleasant, delicate taste.
The fruits, which range in color from deep blue to purple, are also known as African pears and are oblong in shape with pale green flesh inside. These fatty fruits were claimed to have the potential to end famine in Africa, as the fruit is made up of 48 percent essential fatty acids, amino acids, vitamins and triglycerides. It is estimated that from one hectare planted with Safu trees, 7–8 tons of oil can be obtained, and all parts of the plant can be used.
Jaboticaba (Jabuticaba, Brazilian grape tree). From the name it is clear that this plant comes from South America, but sometimes it can be found in Southeast Asia, if not on the shelves, then at least in botanical gardens ( I definitely saw it in Singapore). The tree grows slowly, so difficulties arise with its cultivation.
The way the fruits grow is also interesting: they grow directly on the trunk, and not on the branches of the tree. The fruits are small (up to 4 cm in diameter), dark purple in color. Under a thin dense skin ( inedible) is soft, jelly-like and very tasty pulp, somewhat similar to grapes, with several seeds.
Jackfruit(Eve, Khanoon, Jackfruit, Nangka, Indian breadfruit). A relative of the Polynesian breadfruit and Malaysian cempedak.
These are the largest fruits growing on trees. The official record for jackfruit is a fruit with a girth of 1 meter 120 centimeters and weighing approximately 34 kg.
The peel of the jackfruit smells unpleasant, but underneath there are several pieces of very tasty sweet yellow pulp. The taste is difficult to describe - some combination of banana, melon, marshmallow.
Durian(Durian). Even if you have never seen this fruit, you have certainly heard it more than once. He became famous throughout the world thanks to his amazing disgusting smell.
But in the world, especially in Southeast Asia, there are a lot of durian connoisseurs, they even called it the “King of Fruits.” Everyone who has tried durian pulp claims that it is extremely tasty. I take your word for it, but I personally can’t overcome myself and eat even a small piece.
Yellow watermelon. A hybrid of wild watermelon, the flesh of which is naturally yellow, and the familiar watermelon with red flesh. This was necessary because it is impossible to eat a wild watermelon, but as a result of crossing it, a watermelon that tasted quite pleasant, similar to the usual one, but with yellow flesh, was obtained. Although the yellow watermelon is much inferior in sweetness to the red one and the taste is not as pronounced.
Figs(Fig, Fig tree, Fig, Wine berry, Smyrna berry, Ficus carica). I think you have come across it more than once on the fruit stands of your city and if you haven’t tried it yet, be sure to do so. The color of fig skin can vary from yellow-green to purple. The red pulp with small seeds is juicy and sweet. The undoubted advantage of figs is that nutritionists classify them as foods that can help you lose excess weight!
Kaimito(Abiu) - do not confuse with the other Kaimito ( Chrysophyllum or Star apple ). Originally from the upper reaches of the Amazon River, it is cultivated in Peru, Brazil, Colombia, Ecuador, Venezuela and Trinidad.
The fruits are round or oval with a smooth, bright yellow skin. The white translucent creamy pulp is very sweet. The aroma is vaguely reminiscent of caramel with cream. Before eating fresh Kaimito, it is recommended to wet your lips, otherwise they may stick together due to the latex in the pulp.
Kaimito fruits contain a lot of phosphorus, calcium, iron, amino acids, vitamins A, C, PP and various useful organic substances.
Kanistel(Kanistel, Tiesa, Egg Fruit, Yellow Sapote). The region of origin is the south of Mexico and Central America, in addition it is also grown in the Antilles and the Bahamas, and can often be found in Southeast Asia.
The fruits can be up to 7.5 cm in width and up to 12.5 in length, their shape is very diverse, there are spherical, oval, ovoid, and twisted. The peel color of ripe fruits is yellowish-orange. The pulp is mealy, yellow with 1–4 large seeds. It's funny that the aroma of the pulp is similar to fried pies, but the taste is very sweet due to the high sugar content.
Kanistel is rich in delicate fiber, nicotinic acid, carotene, amino acids, calcium, phosphorus.
Carambola(Starfruit, Kamrak, Ma Phuak, Carambola, Star-fruit). “Tropical Star” or “Tropical Star” this fruit is called simply because in cross-section it looks like a star. The fruit is edible entirely, and if the taste of its juicy pulp does not seem bright enough to you, the aroma is unlikely to leave you indifferent.
Kasturi(Kasturi, Kalimantan Mango, Mangga Cuban, Pelipisa, Mangifera casturi). Endemic plant of the island of Borneo ( Kalimantan).
Without going into biological details, we can say that this is a wild mango. However, the orange, fibrous pulp of kasturi has a more pronounced flavor and a milder aroma than regular mangoes, although not as sweet as mangoes.
Kiwano(Kiwano Melon, Horned Melon, African Cucumber, Antillean Cucumber, Horned Cucumber, Anguria). Originally from Africa, and most widely grown in Central America, New Zealand, Israel.
This is a vine with oblong fruits of yellow, orange or red color. The flesh is green and really looks like a cucumber. The flavor is described as a mixture of cucumber, banana and melon. The dense peel is not peeled off; the fruit is simply cut into slices and eaten like a melon or watermelon.
Kiwano is rich in vitamins (A, groups B and C), macroelements (sodium, calcium, potassium, phosphorus and magnesium), and also contains many microelements (iron, copper, zinc and manganese).
Cocona(Nightshade) grows in South America in mountainous regions.
Oval or spherical fruits (up to 4 cm in length and up to 6 cm in width) resemble tomatoes and have three variants of fruit color; yellow, orange and red. The pulp is jelly-like yellow in color with many small seeds. Some say it tastes like lemon and tomato, while others say it tastes like cherries.
Cocoon fruits are rich in B vitamins, potassium, calcium, phosphorus, iron and citric acid.
Coconut I don’t even know if it’s worth mentioning here, because even though it’s an exotic plant for Russian residents, even children know what it is. In the growing regions ( everywhere in the tropics) coconuts are consumed in their entirety, from eating the pulp and juice, to making crafts from the shell and using the peel as fuel. There, in the south, coconuts are sold green on the outside, and inside they have soft translucent flesh and delicious coconut water ( or "milk"). In our stores they are already at a different stage of ripening - with a fibrous peel on the outside and a thick layer of pulp inside with a small amount of liquid.
Sea Coconut (Coco de mer, Double nut, Seychelles nut) grows exclusively on the Seychelles islands, and only on two.
In shape, it is very different from a regular coconut and is most similar to... a woman’s buttocks. The fruits are very large, on average about 18 kilograms, specimens over 25 kg are often found. And even 40 kg! Each coconut collected is numbered and a certificate is issued upon purchase. In terms of taste, it is clearly inferior to ordinary coconuts, but you should definitely try it if possible.
candy tree (Hovénia dúlcis, sweet govenia, is known abroad as Japanese raisin tree or oriental raisin tree, that is, Japanese raisin tree or Oriental raisin tree). Historically it grew in Japan, Eastern China, Korea and up to 2000 meters in the Himalayas. Due to its beautiful spreading crown, it was introduced into some countries as an ornamental plant, and as a result, for example in Brazil, it is considered one of the most common “invaders” of subtropical forests.
The fruits of the candy tree are small, like large peas, and it is not for them that the plant is valued, but for what the fruits are supported on. The fleshy stalk, although it looks very strange, is actually very aromatic and sweet, it is edible raw. But more often the stalks of the candy tree are dried, then they become similar to raisins - both in taste and in appearance ( This is where the Western name "Japanese raisin tree" comes from.). An extract from seeds, twigs and young leaves is used as a honey substitute and is used to make local wine and for sweets.
Among the useful substances, it is worth noting the high content of potassium, antioxidants, vitamins, protein and saccharides ( sucrose, fructose, glucose). In China, candy tree extract has been used for several hundred years to combat hangover symptoms. And so, scientists from the University of California at Los Angeles isolated from this extract active substance, which was named dihydromyricetin (DHM). It allows you to sober up very quickly and even reduces the craving for alcohol! There are already drugs. The main component of which is dihydromyricetin, in fact, this is the path to creating a “sobriety pill” that not only relieves the symptoms of intoxication, but also helps to overcome alcohol addiction. What a wonderful Candy Tree!
Cream apple (Annona reticulata, Buddha's head, Ox's heart, Cream apple) There can be some confusion here, as the name "cream apple" is often applied to the related plant, cherimoya. Originally from the regions of Central America and the Antilles group of islands, it can now often be found in Southeast Asia.
The fruits (from 8 to 16 cm) are similar in shape to a heart ( hence one of the names), the outside may be yellow or brown with a reddish tint. Inside there is sweet white, almost creamy pulp that melts in the mouth and inedible seeds. There is no consensus on what the smell is like, but it is certainly pleasant.
Kumquat(Kumquat, Fortunella, Kinkan, Japanese oranges). The homeland of the kumquat is China, but nowadays it is grown everywhere where the climate is suitable for other citrus fruits.
This representative of citrus fruits has long been common on supermarket shelves, however, many still have not decided to try it, but in vain. Small oblong fruits (up to four centimeters in length and up to two and a half in width) look like small oranges, but their taste is still different. The main feature of kumkawat is that it is eaten directly with the peel, it is very thin; Only the seeds are inedible.
Lychee(Litchi, Chinese plum, Litchi). Originally from Southern China, it is now actively grown in many countries with a subtropical climate. One of the most popular fruits in Southeast Asia.
The fruits are round (up to 4 cm in diameter) with a reddish tuberous skin, sweet, juicy jelly-like pulp and one seed. Many people confuse it with Longan; they are indeed similar in shape, pulp consistency, and taste, but in lychee it is more pronounced.
Contains a lot of carbohydrates pectin substances, potassium, magnesium, vitamin C, very high content of vitamin PP.
Longan(Lam-yai, Longyan, Dragon's Eye, but also sometimes called a completely different fruit “pitahaya”) is a close relative of the above-described lychee, also native to China, and currently cultivated throughout Southeast Asia.
Round small fruits with a brownish peel inside have juicy, sweet, translucent pulp and one inedible seed. The pulp is very aromatic and, in addition to sweetness, has a unique, recognizable shade.
Longkong(Langsat, Lonkon, Duku, Lonngkong, Langsat) originally from Malaysia, and is now grown in most countries of Southeast Asia, India, Hawaii.
The round fruits (up to 5 cm in diameter) are covered with a brownish peel and in appearance they can be confused with Longan, however, inside Longkong has not whole, but segmented pulp, reminiscent of garlic in shape. But the taste, of course, is not at all garlicky, but pleasant sweet and sour. The variety called Langsat may have a slightly bitter taste.
Lucuma(Pouteria lucuma) is native to South America and is currently grown there as well as in Mexico and Hawaii.
The oval fruits (up to 10 cm in length) are covered with a thin skin of brownish-green color with a reddish tint, and the yellow flesh is sweet and has up to 5 seeds. Lucuma belongs to the Sapotaceae family, among which there are many very tasty and unusual fruits, which you will also learn about in our article ( for example, until recently I myself did not know that one of my favorite fruits, “Sapodilla,” turns out to be also sapote).
Lulo(Naranjilla or Naranjilla, Quito nightshade, lat. Solanum quitoense) comes from the foothills of the Andes, that is, from South America, and is currently cultivated there, as well as in the countries of Central America and the Antilles.
The yellow-orange round fruits (up to 6 cm in diameter) most closely resemble tomatoes, but are covered with white hairs. The taste of the pulp is sweet and sour, very interesting; they say it is similar to a mixture of pineapple, strawberry and passion fruit. They are eaten both raw and in the form of juices and desserts. A very healthy fruit - it tones, cleanses the blood, and even helps restore hair and nails.
Magic fruit (Wonderful berries, Puteria sweetish, Miracle fruit) this representative of the extensive Sapotaceae family grows in West Africa.
Small red oblong fruits (up to 3 cm in length) themselves do not have an unusual taste, but nevertheless, they are very unusual. The protein contained in the magic fruit turns off the taste buds that perceive bitter and sour taste, and after using it, absolutely everything you eat within an hour will seem sweet to you.
The magic fruit, of course, is not considered as an independent dish, but it is great for gastronomic experiments, so that you can surprise a person with the unusual taste of the most ordinary dishes.
Mammea americana (American apricot, Antillean apricot, Mammea americana) originated from tropical America and is now cultivated throughout the world in areas with suitable climates.
Round fruits (diameter up to 20 cm) with orange pulp and one seed are similar in taste to apricot, hence the second name.
Mame(Mamey-sapote, Mamey, Mamey-sapote, Marmalade fruit, Pouteria, Pouteria sapota). Originally from the southern regions of Mexico, it is also grown in the tropical zone of the Americas and Southeast Asia.
The fruits can be spherical or oblong, often very large (up to 20 cm in length and weighing up to 3 kg), covered with a thick reddish-brown peel. The color of the pulp can be pink, reddish, orange or gray, and its consistency is similar to marmalade ( which is reflected in the title), and the taste reminds some of caramel, while others find creamy shades. The fruit usually contains one large seed.
Jujube fruits are rich in vitamins A, C, carbohydrates, vegetable proteins, as well as iron, calcium and potassium.
Mango(Mango) is one of my favorite fruits, and many people around the world consider mango the most delicious fruit. On the one hand, of course, it’s difficult to call it exotic, because you can buy it in any large supermarket in Russia, but anyone who has tried mango in the places where it grows will say that store-bought fruit is absolutely not the same as fresh. Mango is originally from India, and is now grown literally all over the world, wherever there are suitable conditions. And in each country, mango will have its own flavor notes!
The classic color of a ripe mango is yellow, but among the 35 mass-grown varieties there are other colors, such as purple, green or black. Therefore, when buying a green mango, you need to clarify whether it is this variety and the fruit is already ripe.
In addition to its amazing aroma and rich, easily recognizable taste, mango has very useful properties, for example, it has a very good effect on the organs of vision and perfectly strengthens the immune system.
Mangosteen(Mangosteen, Mangosteen, Mangosteen, Garcinia, Mankut) the homeland of this plant is Southeast Asia, from where it spread further across the planet, all the way to Africa and Latin America.
The round fruits (up to 7.5 cm in diameter) are covered with a thick dark purple peel, and the pulp is segmented ( like garlic) into slices with seeds. The taste is sweetish, with a slight sourness, which many people like ( but I still couldn’t “get into it”...). Unfortunately, you often come across diseased fruits that you can’t distinguish from healthy ones in appearance until you peel them; the flesh of such fruits will not be white, but creamy and unpleasant in taste ( We've seen these quite often).
passion fruit(Passion fruit, Passion fruit, Edible passionflower, Edible passionflower, Purple granadilla) is native to South America, and is currently grown in many countries with tropical climates.
Round fruits (up to 8 cm in diameter) can have different colors - yellow, purple, pink, red. In general the taste is more sour than sweet, especially yellow ones ( Personally, they remind me very much of sea buckthorn), therefore, in its pure form, the fruit is not for everyone, as a rule, they consume passion fruit juice mixed with others. The seeds are small and edible, but they may cause drowsiness.
And passion fruit received its other name “Fruit of Passion” because of its supposedly inherent aphrodisiac properties, although there has been no serious research on this topic.
Marula(Marula, Sclerocarya birrea) - except in Africa, in the south and west of the continent, you will not find this tree. It is almost impossible to buy fruits outside the dark continent, since ripe fruits very quickly begin to ferment inside, so that you can easily get mildly intoxicated from eating overripe fruits.
The oblong fruits are covered with a thin yellow skin, and underneath there is white, juicy, tart flesh and one seed. Despite the astringent taste, marula is a completely edible fruit, but more often it is used to make various desserts and the signature African liqueur “Amarula”. And from the peel they brew a drink that resembles tea, but with an unusual taste.
The fruits appear twice a year, in March-April and in September-October. Thanks to its rich composition with a large amount of vitamins ( especially high in vitamin C) and minerals, marula is very good for a general strengthening effect on the body, it perfectly removes heavy metal salts and metabolic products. Marula is also suitable for the prevention and treatment of diseases of such body systems as cardiovascular, nervous and genitourinary.
Mathis(South American Sapote, Matisa, South American Sapote) - there is very little information about this fruit, since it is not widespread beyond the region of its origin, that is, beyond the tropical zone of South America.
The fruits are round, ovoid or oval, large (up to 15 cm in length and up to 8 cm in width) with a thick, velvety skin of greenish-brown color. The pulp is orange-yellow, soft, juicy, sweet with a pleasant aroma and from 2 to 5 large seeds.
Mafai(Burmese grape, Mafai, Baccaurea ramiflora, Baccaurea sapida) grows in most South Asian countries, but most commonly in Malaysia and India.
It has nothing in common with grapes except the second name, well, wine is also made from mafai. Round fruits (from 2.5 to 4 cm in diameter) with a peel of different colors, depending on the variety, from yellowish-cream, red and purple. The white pulp, slightly gelatinous in consistency, tastes sweet and sour, is very refreshing, each fruit contains one inedible seed. By the way, the taste of fruits with different peel colors may differ slightly, so if, for example, you tried yellow mafai and were not impressed, then perhaps you will like the red one more.
Mafai does not tolerate long-term transportation very well; ripe fruits are not stored for longer than 5 days. Burmese grapes are full of useful elements, especially a lot of vitamin C and iron, so they are very useful for anemia and as a general tonic.
Mombin purple (Mexican plum, Spondius purpurea, Spondias purpurea, jocote, Hog Plum, Makok, Amra, Siriguela, Ciriguela, Ciruela). Mombin is native to tropical America from Mexico to Brazil and the Caribbean, and was later naturalized in Nigeria, India, Bangladesh, Indonesia, Sri Lanka and the Philippines.
One of the names of mombin purple is “ Ciruela", sometimes used in Latin America, is literally translated from Spanish as "plum", and, in fact, is also used to refer to the common plum. And the Spaniards themselves use a different name for mombin - “ jocote" So look, don’t be surprised by possible confusion with this cleverly hidden fruit! In general, in addition to those I have listed, it has a bunch of local names, listing which would actually take another paragraph...
The fruits are oval, oblong, up to 5 cm long, with thin skin, which can be red, yellow, purple or orange ( the last option looks very much like a kumquat...). The yellow pulp has a fibrous structure; it is aromatic, juicy, and tastes sweet and sour. Inside there is one large bone with grooves.
Contains many B vitamins, vitamin C, potassium, iron, magnesium, phosphorus, copper.
Monstera(Monstera deliciosa, Monstera attractive, Monstera delightful, Monstera, lat. Monstera deliciosa) comes from Central America, and is also cultivated in India and Australia for its delicious fruits.
By the way, many Russian housewives grow Monstera at home as an ornamental plant, but fruits from flowers are obtained only in suitable climatic conditions. The fruits themselves are similar to corn, they are long, up to 30 cm, and wide, up to 8.5 cm, under a thick peel they hide juicy, aromatic pulp, which tastes like a combination of banana and pineapple.
Loquat japonica (Lokva, Eriobothria japonica, Shesek, Nispero, Nispero) - originally from Japan and China, this plant at one time spread quite widely in the Caucasus, and in earlier times, medlar fruits were quite common, but over time, for some reason, they were forgotten.
Orange-yellow round fruits up to 5 cm in diameter with juicy pulp and one large seed. Some people taste like pear and cherry, others like apple and apricot, but always sweet and sour. I tried Medlar for the first time in Hong Kong, and before that I didn’t even know about its existence; It’s really a very pleasant fruit; it seemed to me that its taste was absolutely independent and easily recognizable. Many beneficial properties, especially for people suffering from hypertension, arrhythmia, dropsy, and heart failure.
Noina(perhaps the most common name in Asia is Sugar apple, Annona scaly, Sugar-apple, Sweetsop, Noi-na). It really resembles an apple in shape and size, but has an original appearance with peculiar “scales”. This one is lumpy green fruit very widely cultivated in countries with tropical climates - from South America to Polynesia. ( Many people often confuse it with the Guanabana fruit; they are indeed similar, as they are “close relatives,” but they are not the same thing! Guanabana is also often called “sugar apple”, but again, by mistake.)
Under the lumpy skin there is a sweet pulp that tastes very pleasant and hard, inedible seeds (up to 60 pieces). A ripe fruit should be soft when pressed, its pulp will be really tasty, tender and can be safely eaten with a spoon. If you come across an unripe specimen ( hard to the touch), then it’s better to just let it sit for a couple of days and ripen.
And the benefit of noina lies in its rich content of vitamin C, various amino acids and calcium.
Noni(Noni, Morinda citrifolia, Greater moringa, Indian mulberry, Useful tree, Cheese fruit, Nonu, Nono). The homeland of this plant is South Asia, and due to its ease of care and soil quality, it is currently actively grown in most countries with a suitable tropical climate.
The oval fruits are to some extent reminiscent of potatoes in their shape, only green and with pimples, and inside there are many small seeds.
Absolutely, you will not forget this fruit if you try it, but you are unlikely to be delighted with the pungent smell of moldy cheese and bitter taste. That is, noni is definitely not popular among tourists... But the population of the countries where it is grown actively consumes it, often as a main everyday product, which is rich in vitamins and minerals, but has a very low calorie content.
Prickly pear(Indian fig, Indian fig, Indian fig, sabr, prickly pear, tsabr). Cactus! The real one, but not the kind of decorative one that might grow in your home, but a large tree-like plant. The main place of growth ( remember westerns) – America ( both continents). Don’t be embarrassed that some versions of the name contain the adjective “Indian”; if you remember your school history course, you understand that it is only indirectly related to India ( Columbus sailed to open the route to India, hence the confusion).
They eat, of course, not thorns, but fruits ( although they are also prickly...) small sizes (up to 10 cm), which can be of different shades ( green, red or yellow). Their flesh is sweetish-sour ( they say it looks like a persimmon), it is eaten with a spoon, but to get to it, you must first soak the fruit for 20 minutes in cold water, then remove small spines and cut the peel.
Of course, this is one of the most exotic fruits that not every tourist will be able to try.
Pineberry(Pineberry, Pineapple strawberry). It is a hybrid of the South American Chilean strawberry and the North American Virginia strawberry.
Pineberry berries are small, from 15 to 23 mm, have a light color, from white to orange, and have a taste and aroma like pineapple, which is why it got its name.
It is almost impossible to find for sale in Russia, since pineberry is extremely barren, is highly susceptible to rot in rainy weather and does not tolerate transportation well. Pineberries are grown in relatively large quantities in greenhouses in Europe.
Pandanus(Pandan, Screw Palm, Wild Pineapple). Some of the readers are probably very familiar with this plant, since some of its species are ornamental house plants.
The round fruits are shaped like a pineapple and have an orange-red color when ripe. The fruits of only some types of pandanus are conditionally edible. That is, you can chew the juicy pulp and enjoy the taste, similar to pineapple, but then you have to spit it out ( although I have never come across information about any complications if eaten...). Pandanus is mainly used to make juice and essential oil to flavor various dishes or even soap.
Papaya(Papaya, Melon tree, Breadfruit tree). It is originally from Central and South America, and nowadays it is cultivated in almost all tropical countries. It should not be confused with other “Breadfruit Trees” ( Jackfruit and Breadfruit Artocarpus altilis), there is nothing in common between these plants, it’s just that if papaya is baked over a fire, it will begin to smell like bread.
The fruits grow directly on the tree trunk, they are large, have an elongated shape and can reach a length of 45 cm and a diameter of 30 cm. The color of unripe fruits is green, and the color of ripe fruits is yellow-orange. The taste of ripe papaya is not super exotic and memorable, but still very pleasant, in some way it really resembles melon.
Unripe fruits are also used for food in a wide variety of dishes. Medicines are also made from papaya to treat osteochondrosis and improve digestion. A very useful plant, but the abundance of milky juice in all its parts makes you be careful, as this juice can cause an allergic reaction in some people.
Pepino(Melon pear, Sweet cucumber, Solanum muricatum) this shrub is native to South America, where it is mainly grown, and is also cultivated in New Zealand.
Quite large round fruits weighing up to 700 g. They can vary significantly in shape and color, mainly shades of yellow predominate, sometimes with purple or violet streaks. The pulp is very juicy, yellowish in color, the sweet and sour taste resembles melon, and the aroma is a cross between melon, pumpkin and cucumber. Small seeds in the axils of the pulp are edible. Pepino is used as a dessert, added to salads, sauces, and can be preserved or made into jam. Unripe fruits are used as regular vegetables.
Pepino is very rich in vitamins A, B1, B2, C, PP, as well as iron, potassium pectin. Ripe ones can be stored in the refrigerator for several months, and unripe ones can also be stored for a long time and at the same time ripen.
Pitanga(Eugenia brasiliensis, Grumichama, Brazilian cherry, Southern cherry, Suriname cherry) with the help of one of the names it is clear that the homeland of this plant is South America, in addition, it is cultivated in the Philippines and in African French Guinea.
From the second name it is also clear that pitanga tastes most like cherries, sometimes with a slight bitterness; its red flesh is very juicy with one seed. The round fruits can be various shades of red and even black. But their main feature, which immediately catches the eye, is that they are ribbed.
You can eat it like regular cherries - from eating raw, to juices, mousses, jams, etc. Pitanga contains a lot of vitamins A and C, phosphorus, calcium, anthocyanins, antioxidants and carotene.
Pitahaya(Pitaya, Long Yan, Dragon fruit, Dragon fruit, sometimes Dragon Eye). Only when I started preparing this article did I learn that pitahaya is a cactus. It is originally from America, but is now grown everywhere in regions with a suitable climate, especially in Southeast Asia.
Large oblong fruits are easy to recognize, as they look very distinctive. The color of the peel can be red, pinkish or yellow, and the color of the pulp is white or red.
The pulp is juicy, with many small edible seeds, the taste is a little sweet, but nothing outstanding, it can hardly be called exotic and memorable. Despite the inexpressiveness of taste. For some reason, the fruit is quite popular and is grown on huge plantations all year round.
Pitahaya contains a high content of phosphorus, iron, calcium, vitamins B, C, E. This fruit will be useful for diabetes or stomach pain.
Platonia is wonderful (Platonia insignis, Bacuri, Bacury, Pacuri, Pakuri, Pakouri, Packoeri, Pakoeri, Maniballi, Bacurizeiro). This tall (up to 25 meters) tree comes from South America and trying it somewhere other than in the countries of this region (Brazil, Guyana, Colombia, Paraguay) is very difficult.
The spherical or oval fruits can be up to 12 cm in diameter. The thick yellow-brown peel hides aromatic white pulp and several large seeds. The sweet and sour pulp is eaten both fresh and in the form of desserts, marmalade, and jelly. Platonia fruits contain a lot of iron, phosphorus and vitamin C.
Pluot(Plumcotte, Aprium) - a hybrid of plum and apricot, with predominant characteristics of plum, obtained in California.
The shape is similar to both a plum and an apricot, but the skin is still smooth and elastic like a plum; the color depends on the variety, it can be from green to burgundy. The juicy pulp is a bit like an apricot, but much sweeter, and the color is closer to purple.
Pluot is used in the same way as its “parents” - whether you just eat it, or make jam or compote, or dessert, even wine is made from it.
Rich in potassium, vitamin C, glucose, excellent during colds, as it has antipyretic properties and the ability to strengthen the immune system.
Pomelo(Pomela, Pamela, Pomelo, Pummelo, Pumelo, Som-o, Pompelmus, Shaddock, Citrus maxima, Citrus grandis, Chinese grapefruit, Jabong, Jeruk, Limo, Lusho, Dzhembura, Sai-seh, Banten, Zebon, Robeb tenga). The birthplace of this citrus fruit is Southeast Asia, it is currently grown in many countries, it is quite a common product in our supermarkets, but many still have not tried it, so for them it is definitely still exotic.
The fruits are spherical, large, sometimes even very large, up to 10 kilograms; It may indicate green or yellow. Under the thick peel, the pulp, like most citrus fruits, is divided into segments; it is not as juicy as that of “relatives” like orange or grapefruit, but tasty, sweet-sour, refreshing.
If you see this fruit in the nearest store, but haven’t bought it yet, then in vain, know that pomelo is a very healthy citrus, dietary fruit, it contains microelements, vitamins B1, B2, B5, C, beta-carotene. Pomelo is perfect for strengthening the immune system and preventing colds.
Cancer(Salacca wallichiana) is the closest relative of Snake Fruit (Salacca zalacca), which is discussed below. They are very often confused, but the fruits of Rakam ( emphasis on the second “a”), unlike Rakum ( Snake fruit, description and photo below in the text) are more elongated, colored red and have a more pronounced taste. But the rest is the same - scales and spines on the peel, and one growing region in Southeast Asia.
Rambutan(Rambutan, Ngo, "hairy fruit"). The funny appearance of rambutan is immediately remembered. The red round fruits (up to 5 cm in diameter) are truly “hairy”; they are even named so from the Indonesian word “Rambut”, that is, “hair”. In addition to red, rambutan can be yellow or reddish-orange.
These fruit trees are cultivated throughout Southeast Asia ( Rambutan is especially popular in Thailand), as well as in Africa, Australia, and the Caribbean.
The peel is soft, very easily removed by hand, and underneath there is very juicy translucent pulp, aromatic and sweet, often with a slight pleasant sourness. The gelatinous pulp may be red or white in color.
It is better to eat the seed raw, as it can be poisonous and does not have much of a taste, but the roasted seeds can be safely eaten. Jams and jellies are also made from rambutan; it can often be bought in our stores in canned form.
Rambutan fruits contain protein, carbohydrates, phosphorus, iron, calcium, nicotinic acid, vitamins C, B1 and B2.
Rose apple (Syzygium iambosus, Malabar plum, Chompu, Chmphū̀, Rose apple, Chom-poo). It is actively grown in the region of its origin - in the countries of Southeast Asia, especially in Thailand.
The shape of the chompu is not at all similar to an apple, but rather looks like a pear or a bell. The color of the fruit may be red ( more often), pale pink or light green. The peel is thin, inside there is juicy pulp and several small seeds, so the chompa can be eaten whole ( Don't forget to wash all fruits thoroughly!).
The taste of the crispy pulp cannot be called expressive and memorable, which is why the fruit is not very popular among tourists. The aroma and taste of chompu vaguely resemble a rose (but I, for example, didn’t catch it at all), but, in my opinion, the Rose Apple is more like an apple. So don’t expect an extravaganza of flavors from the chompu, but with its help you can perfectly quench your thirst.
Rum berry (lat. Myrciaria floribunda, Rumberry, Guavaberry) - often found in nature in Central and South America, on the Caribbean islands, also grown in the USA (Florida and Hawaii) and the Philippines.
The berries are yellow-orange to dark red and almost black, very small, half the size of a cherry ( from 8 to 16 millimeters). The pulp is aromatic, sweet or sweet and sour, translucent, but there is very little of it, since the round seed takes up a lot of space inside.
The berries can be eaten just like that, but more often they are used to make jams and drinks, usually alcoholic, for example “ Guavaberry liqueu r" is a rum-based drink that is a popular Christmas drink among Caribbean islanders.
Contains a lot of iron, vitamin C, amino acids, pectin substances, organic acids, flavonoids.
Buddha's hand(Buddha's Fingers, Finger Citron). This strange fruit with its very unusual shape immediately attracts attention. But you don’t need to buy it to try; you’re unlikely to be happy that it consists almost entirely of a dense peel, like a lemon, and a small amount of inedible pulp.
Despite this, Buddha's Hand is on all fruit counters in Southeast Asia, as it is used in cooking, to flavor baked goods, and to make jam, drinks, and candied fruits.
Salak(Salak, Salacca, Rakum, Snake fruit, Salacca zalacca). A very popular fruit in Southeast Asia.
The teardrop-shaped fruits (up to 4 cm in diameter) are covered with a brown scaly skin, which really resembles snake skin to many. The peel is relatively easy to remove, but it is covered with sharp small spines that easily dig into the skin of your hands, so you need to peel it carefully, preferably with a knife.
Under the prickly skin there is beige flesh, which is segmented into several fragments, and several inedible seeds.
You will remember this fruit not only for its unusual appearance, but also for its bright sweet and sour taste, in shades of which some feel persimmon, others pear, others pineapple or banana with a nutty flavor, that is, you must try it, You can't explain it in words.
Salak contains calcium, vitamin C, beta carotene, so it regular use has a positive effect on the condition of hair and nails, improves vision, and also has a good effect on the gastrointestinal tract and brain activity.
Santol(Katon, Sandoricum koetjape, Santol, Kompem rich, Kraton, Krathon, Graton, Tong, Donka, Wild mangosteen, False mangosteen). It is actively grown in the countries of Southeast Asia.
The spherical fruits (up to 7.5 cm in diameter) are covered with a thick velvety peel, which can be yellowish or reddish-brown. The white flesh is segmented into several lobes, each with one seed. The sweet or sour taste of santol is reminiscent of the more common mangosteen, giving it one of its names. There is no need to eat bones, as they lead to intestinal disorders.
Santol contains many vitamins, potassium, calcium, phosphorus, thanks to this composition, it has general strengthening properties, is useful for weakened immunity, diseases of the cardiovascular system, and strengthens bones and teeth.
Sapodilla(Capotato tree, Tree potato, Butter tree, Ahra, Sapodilla, Prang khaa, La-mut, Naseberry, Chiku) originally from Mexico, is now grown almost everywhere in the tropical countries of America and Asia.
Mostly oval, sometimes round fruits (up to 10 cm in length) are covered with a thin skin of brown shades from light to dark; ripe fruits should be dark and soft. The pulp is very tender, juicy, brown in color, sometimes with a pink tint. It tastes like caramel, one of my favorite fruits. Inside the fruit there are about a dozen seeds, each with a hook, so you need to be careful not to accidentally swallow them, otherwise they can get caught in the throat with this hook ( but the seeds are very easily separated from the pulp and I have not had any problems with them).
It is a pity that such a delicious fruit can be stored for no more than 3 days, because of this it can only be tasted in the growing regions or the countries closest to them ( Russia, as you understand, is not one of them).
Sapodilla contains potassium, a lot of vitamin C, calcium, iron, healthy carbohydrates, and, of course, fiber.
Sapote white (White Sapote, Matasano, Casimiroa edulis, Mexican apple, Mexican apple). To the representatives of the Sapotaceae family described above ( sapodilla, lucuma) is not related, since it is part of another family - Rutaceae. The plant comes from the central regions of Mexico and is cultivated in Central and South America, on some Caribbean islands and the neighboring Bahamas, in India, New Zealand, and the Mediterranean.
Round fruits (up to 12 cm in diameter) with thin, smooth yellowish or green skin and creamy white pulp. It tastes like vanilla cream or pudding. There is no need to eat the seeds (up to 6 pieces), as they are considered to be poisonous and have narcotic properties.
Sapote green (Green Sapote, Red faisan, Achradelpha viridis and Calocarpum viride). Originally from Central America, the territory of Honduras, Costa Rica and Guatemala. Also grown in Australia and Polynesia.
The oval-shaped fruits (up to 12.5 cm in length and up to 7.5 cm in diameter) are covered with a smooth thin peel of olive or yellow-green color, maybe with red-brown speckles. The pulp fits tightly to the peel, it is red-brown in color, very tender, sweet and juicy. Each fruit has 1 or 2 dark brown seeds.
Sapote black (Black Sapote, Diospyros digyna, Chocolate Pudding Fruit, Chocolate Persimmon, Black Persimmon, Chocolate Persimmon, Black Apple, Barbacoa). Neither to the Sapotovs ( sapodilla, lucuma), nor to the Rutovs ( White sapote) has no relation, despite the name, since it belongs to a completely different family - Ebony, and the closest relative of the black sapote known to us is the persimmon. The region of origin is Central America and southern Mexico, and is also grown on islands such as Mauritius, Hawaii, the Philippines, the Antilles and Brazil.
The spherical fruits (up to 12.5 cm in diameter) when ripe become dirty green on the outside, and their flesh is black ( hence the name). The pulp is jelly-like, glossy, even unpleasant in appearance, but very tasty, tender, sweet and reminiscent of chocolate pudding. It is eaten simply fresh, and is actively used as an ingredient for confectionery and cocktails. The pulp contains up to 10 flat seeds, which are easily separated from it.
TamarindSweet (Sweet Tamarind, Indian Date, Assam, Sampalok, Chintapandu). This tree of the legume family is native to East Africa and is now cultivated throughout tropical countries.
The fruits are long, up to 20 cm, as befits legumes, they look like beans ( or peas), they are light brown on the outside, and the flesh ( more precisely, the pericarp or pericarp) dark brown. The fruits are very sweet and tart, but you need to eat them carefully, because unlike the legumes we are used to, tamarind has hard, large seeds hidden in its pulp.
It is also used fresh, but is much more widely used in cooking in the form of spices and sauces.
Sweet tamarind contains a lot of vitamin A, C, B vitamins, phosphorus, iron, magnesium, and is rich in carbohydrates, organic acids and protein.
Tamarillo(Tamarillo, Tomato tree, Cyphomandra betacea). The countries of the west coast of South America are considered the homeland; grown in almost every country in South America, as well as in Costa Rica, Guatemala, Jamaica, Puerto Rico, Haiti and New Zealand.
The oval-shaped fruits (up to 10 cm in length, up to 5 cm in diameter) really resemble tomatoes, covered with a smooth, dense peel that tastes bitter. The color can be yellow, orange-red, sometimes purple. The pulp is golden-reddish, with many small seeds, it tastes sweet-sour-salty, similar to a tomato with a flavor of passion fruit or currant. Usually it is eaten with a spoon, simply cutting the fruit in half.
Contains little fat and carbohydrates; rich in potassium, A, B6, C, thiamine, riboflavin.
Umari(Umari, Guacure, Yure, Teechi) native to the Brazilian Amazon; grown in Brazil, Ecuador, Colombia and Peru.
The fruits are oval (from 5 to 10 cm in length and from 4 to 8 cm in diameter), covered with a thin, smooth peel of yellow, red, black or green. You can eat it with the peel, and the layer of pulp is only 2–5 mm, it is yellow in color, oily, sweet, with a strong characteristic pleasant taste and aroma. There is one hard, large seed inside the fruit; they are fried and eaten. Umari is consumed simply like a regular fruit, and also due to its fatty, oily texture, literally like butter spread on cassava bread.
Umari contains fats, carbohydrates, proteins, zinc, calcium and vitamin A.
Feijoa(Feijoa, Pineapple Guava, Akka Sellova, Akka Feijoa, Feijoa Sellova). Originally from South America, it is now grown everywhere in regions with a suitable subtropical climate (including Russia).
Small oval-shaped fruits (up to 5 cm long and up to 4 cm in diameter) are covered with either a smooth yellow-green peel or a lumpy dark green peel; it tastes sour, so it is better to eat without it. The color of the ripe berry is white or cream, it is juicy, jelly-like and divided into several sections and contains several edible seeds. The sweet and sour taste is reminiscent of a mixture of strawberries, pineapple and kiwi.
Feijoa contains a lot of sugars, organic acids, iodine, and vitamin C.
Physalis(Physalis, sometimes called Emerald berry or Earth cranberry, Peruvian gooseberry, Bladderberry, Dog cherry, Marunka, Strawberry tomato) - you've probably seen it many times, it is very often used to decorate confectionery products, although it is also found simply on sale. It looks like a small tomato, and its main feature is an openwork, airy “box”, which is obtained from dried physalis flowers.
Orange small fruits are juicy, sweet with slight sourness, depending on the specific variety ( and there are a lot of them) there may be various shades of strawberry in the taste and aroma, for example, strawberry in Strawberry Physalis.
It contains a fairly high content of vitamins A, C, group B, tannin, polyphenols, glucose; fiber, antioxidants, fruit and organic acids, tannins.
Breadfruit (Artocarpus altilis, Breadfruit, Pana). The same name is sometimes used for Jackfruit and Papaya, so don't get confused! New Guinea is considered to be its homeland, from where this plant spread across the islands of Oceania and to the countries of Southeast Asia. The very productive breadfruit tree is a staple food in some countries.
The fruits are very large, round-oval (up to 30 cm in diameter and weight up to 4 kg) covered with a rough peel, which is green when unripe, but in the ripe fruit it is yellow-brown. The wild variety of breadfruit contains many seeds in the fruit, but the cultivated variety has no seeds.
Unripe pulp is white, fibrous, starchy, and ripe pulp becomes soft and changes color to cream or yellow. The ripe fruit is sweetish, but overall the taste is not particularly attractive, rather reminiscent of potatoes and bananas. Unripe fruits are consumed as vegetables, and when they are cooked, you can feel the bready taste.
Breadfruit is very nutritious and contains ( dried) 4% protein, 14% sugars, 75-80% carbohydrates ( it's mostly starch) and contain virtually no fat.
Chrysophyllum (Star apple, Star apple, Cainito, Star apple, Milkfruit, Kaimito) NOT TO BE CONFUSED with Kaimito ( or Abiu). Originally from Central America, today it is cultivated in the tropics of South America, India, Southeast Asia, West Africa and Tanzania.
The spherical or oval fruits (up to 10 cm in diameter) are covered with a smooth, inedible green or purple-brown skin, depending on the variety. The pulp can be white to purple in color, it is juicy, jelly-like, sweet and very sticky with milky juice. The fruit contains up to 8 shiny dark brown inedible seeds. If the fruit is cut crosswise, the cut pattern will look like a star. The ripe fruit is wrinkled and soft and can be stored in the refrigerator for up to three weeks, making it a great gift for friends and family from your tropical vacation.
Contains a lot of phosphorus, calcium, iron, potassium, vitamin C, amino acids and protein; has low glucose content.
Chempedak(Artocarpus champeden, Chempedak or Cempedak). Originally from Malaysia, where it is mainly grown, it is also cultivated in neighboring Brunei, Thailand, and Indonesia. A relative of Marang, Breadfruit and Jackfruit.
The fruits are elongated, large (up to 45 cm in length and up to 15 cm in width), covered with a yellow-brown rough peel, and smell pleasant. The peel can be easily removed by hand, but it is worth remembering that due to the latex it secretes, it is very sticky. The pulp is divided into segments, it is dark yellow in color, juicy, sweet and tender, with round seeds ( they are also eaten). The taste of Chempedak is similar to its relative - Jackfruit.
Chempedak contains B vitamins, vitamin C, carotene, calcium, potassium, iron, phosphorus, that is, a very useful fruit, in particular for strengthening the immune system, bones and teeth, and is also very good as a general strengthening product.
Cherimoya(Annona cherimola, Cream apple, Ice cream tree, Graviola, Tzumux, Anona poshte, Atis, Sasalapa and a whole bunch of other possible names...). Native to the foothills of the South American Andes, it is widely grown in regions with suitable subtropical climates throughout the planet.
Cherimoya has many close relatives, so sometimes it is easy to get confused, for example, Custard apple is also called Annona reticulata, and there is also Annona spiny ( Guanabana or Soursop), Annona squamosus ( Noina or Sugar Apple).
The fruit is heart-shaped (up to 20 cm in length and up to 10 cm in width), covered with a green peel with characteristic irregularities. The pulp is white, fibrous-cream in consistency, with a pleasant aroma and complex taste from a mixture of passion fruit, banana, pineapple, strawberries and cream. The seeds are very hard and small, so cherimoya must be eaten carefully.
Cherimoya has a lot of useful things: proteins and carbohydrates, B vitamins, ascorbic acid, calcium, iron, phosphorus, organic acids.
Jujube(Real jujube, Unabi, Chinese date, breast berry, Chapyzhnik, Zhuzhuba, Jujube). Cultivated in Southeast and Central Asia, Japan, Australia, the European Mediterranean, and the Caucasus.
The fruits are ovoid or round, although in fact they vary greatly in shape. The smooth, thin, shiny peel is also distinguished by a variety of colors, which can be green, yellowish, dark red, brown and combinations thereof. The pulp is dense, white, sweet juicy ( looks like an apple), eaten with the peel; There is one bone inside.
Jujube is rich in vitamins C, B, A, beta carotene, amino acids, microelements, proteins, sugars and many other useful substances, the names of which are difficult to pronounce.
Yangmei(Mountain Peach, Yangmei, Chinese Strawberry or Chinese Arbutus, Red Wax). Originally from China, where it has been mainly grown for more than two thousand years, but is also found in neighboring countries.
The fruits are “rough” balls (up to 2.5 cm in diameter) and can be colored in various shades from reddish to purple or violet. The pulp is tender and juicy, red in color with one large seed. Yangmei's taste is sweet and tart, even tart, with hints of cherry, blackberry and strawberry.
Yangmei is rich in antioxidants, B vitamins, and ascorbic acid.
How many exotic fruits have you tried? And which of those listed in the article did you learn about for the first time?
A short tour of the fruits of Thailand, their descriptions, prices and seasonality. There are a lot of fruits, and they all deserve special attention, because they are incredibly tasty and unusual.
(Durian)
Thai name: too rian / too-ree-an (Turian)
This is the most popular fruit in Thailand! There is so much talk about it that no other fruit is talked about. Durian is often debated, as it has many passionate lovers and haters.
The season of this divine fruit of Thailand starts from April-May to September, with the peak in August. When it ripens, its amazing aroma begins to be very noticeable through the peel, which can begin to burst on its own, although it is very thick and tough. The ripe pulp is very creamy, reminiscent of ice cream or cream for a cake, sometimes condensed milk. When people try durian for the first time, many people think that its sweetness has a hint of fried onions, and sometimes it has a dumpling/white flavor. But after the second or third taste of durian, no one feels anything like it. There are many varieties of durian, and they all differ greatly in both taste and appearance.
Durian pulp is slightly fatty, about 5 grams per 100 grams of product. This is a very filling fruit! Typically, durian lovers eat so much of it that they quickly gain weight.
It is best to buy unpeeled durian and either peel it yourself or have the sellers do it for you. The thing is that already opened, peeled durian quickly oxidizes in air, which is why it can acquire an unpleasant smell and taste. A fresh, good durian will never cause any discomfort.
Inside the pieces of pulp, which can be yellow, orange and white, there is one large brown seed. Durian is usually eaten with hands, without any utensils.
(Jackfruit)
Thai name: ka-noon / kha-nun (kanNun)
This is the largest fruit in the world! Its weight can reach 40-50 kg. In Thailand, it is most often sold already peeled, precisely because of its large size, as well as because of the problems when cutting it. The fact is that the layers between the segments of jackfruit pulp contain a sticky substance - latex... which can only be washed off with oil (coconut, vegetable or other).
On average, jackfruit fruits weigh 10-15 kg, and one fruit contains from 100 to 500 segments of pulp (lobules), each of which contains large stone. Thais do not throw away jackfruit seeds, but fry and eat them. They resemble in taste and consistency fried potatoes. And raw jackfruit seeds, respectively, raw potatoes.
(Carambola, Star Fruits)
Thai name: ma-fuang (MafuAn)
A very juicy, watery fruit, but the taste is not particularly bright (slightly sour). This fruit is more beautiful than tasty. Maybe someone will like it, but I wasn’t into it.
Season: all year round.
(Wax Jambu, Java Apple, Rose Apple, Water Apple, Bell Fruit, Malay apple)
In Thai: Chom-phoo.
Something like carambola, a beautiful fruit and very juicy, but the taste is not bright... pine. It even felt like I was chewing Christmas tree needles. The shape is unusual, like a bell.
Season: winter and spring (but available all year round)
Pineapples
Thai name: saparot (saparOt)
Thai pineapples are incredibly sweet. There are three varieties:
1) Elongated, prickly yellow pineapples with bright yellow flesh of a dense consistency, like cabbage.
2) Plump pineapples with green or yellow-green peel and light yellow almost white flesh, very delicate consistency, super juicy.
3) Tiny sugar mini pineapples.
Season all year round.
Read about all the varieties of pineapples in Thailand.
Watermelons
Thai name: taeng mo
Thai watermelons are incredibly sweet by tropical standards. Much sweeter than Indonesia, Malaysia and the Philippines. Their sweetness is similar to that of Vietnamese watermelons. The most common variety is small watermelons with dark skin. Their weight is on average from 2 to 4 kg.
There are also yellow watermelons in Thailand. Externally, they differ in the color of their peel - it is light green with characteristic stripes. Yellow watermelons in Thailand are significantly more expensive than red ones. By the way, they taste different from red ones, no matter what they say. Red watermelons have their own signature watermelon flavor that yellow ones don't have. Yellow watermelons are simply sweet.
Bananas
Thai name: kluey / kluai (klui th)
In Thailand there are also large bananas, like the Ecuadorian ones, which are sold in Russia, but the small bananas are most valued here. The most common Thai bananas are as follows:
1) Small plump ones with plush skin (they are also Thai hairy bananas). The variety is called . They have white, sugary pulp; they often come across large black seeds, almost the size of a pea. You need to choose such bunches of bananas of this variety that there is not an ounce of green color on the peel; it is even better that the peel begins to turn black. Then the bananas will be truly tasty and sweet.
2) Small thin elongated bananas. Very aromatic, with white sweet pulp.
3) Small short bananas. They have bright yellow flesh, strong sweetness and rich aroma.
Season all year round, they grow like weeds in Thailand.
Pomelo(Pummelo, Shaddock)
In Thai: som-oh.
Very different from those brooms that are brought to Russia. Thai pomelos have a very pleasant taste, not intrusive, but bright. The varieties with pink flesh are especially tasty.
Thai name: som (som)
These are Thai tangerines. Their peculiarity is that the skin is often completely green or green with orange, while the flesh is always bright orange, with bright taste, not the same as those of classic tangerines. Season all year round.
By the way, tropical citrus fruits always have green peel due to climatic conditions. Only in cooler climates does the peel turn orange.
It is a relative of the mango. Small sweet and sour fruits. For Thai plum to be truly tasty, you need to choose super ripe fruits. Otherwise, this fruit will be tart, sour and completely tasteless.
Season from December to March.
Thai name: som-tra (somtra)
These are imported oranges from the USA. Thailand does not grow its own oranges.
Their prices vary, from 39 to 140 baht/kg.
Melons
The taste of Thai melons is not at all bright; they are more like sweet pumpkins. Juicy, refreshing, but cannot compare with Uzbek Torpedoes. Small, 1.5-2 kg. Beige costs 35 baht/kg, yellow 79 baht/kg and green 99 baht/kg. Their consistency is not quite melon-like - more watery.
(Lychee, Lichee)
Thai name: lin-chi (linchi)
Santol(Thai apple, Santol, Kechapi)
A round fruit, the size of an apple, beige in color. Inside are white slices containing small seeds. In appearance and taste, the pulp resembles mangosteen, but is still less tasty. The santol seeds are not separated from the pulp at all, which is why few people like this fruit.
Season: May-August.
Grenades(Pomegranate)
Thai name: phila
Thai pomegranates have light skin. Not as tasty as Uzbek and Turkish.
Season: August-October.
In Thailand, very, very few of them are grown, which is very strange, because... In all countries bordering Thailand, everything is fine with avocados. It is Thai avocados that can be found on sale in September and October, but in limited quantities. Price 79 baht/kg. Were spotted in the Makro supermarket and on.
Outwardly, you might think that this is an imported variety, but in fact these are Thai avocados grown in Thailand. And they are smaller than Hass, the consistency is coarser, less fatty, and their taste is pine nut. 
Have you ever wondered what a wide range of citrus fruits there are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and use. All types of citrus fruits have one thing in common - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, and brightness of taste, but their bright aroma is their calling card.
It is believed that members of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others appeared thanks to the work of breeders. The ancestors of citrus fruits are considered to be lime, tangerine, citron and. Various combinations of the properties and qualities of these fruits have created a whole variety of sweet, sour, sunny citrus fruits.
Agli (Uglifruit)
This citrus fruit is a successful hybrid of mandarin and orange. J. Sharp grafted a cutting from an unsightly plant onto sour oranges and obtained a fruit superior in sweetness. He continued grafting until he hatched sugar grade with a minimum number of seeds. 15-20 years after the first experiment, Agli became popular in European countries. Today, the citrus fruit is grown in Jamaica and Florida from December to April.
The name comes from the English "ugly" and means "ugly". We can safely say that this is the very case when you should not judge by appearance. The yellowish-green, wrinkled skin with large pores and orange spots hides the juicy, sweet flesh underneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of the sugary tangerine with a noble note of grapefruit bitterness.
Uglifruit grows up to 10-15 cm in diameter. The ripe fruit should be heavy in weight. If, when you press on the spots, the fruit is greatly deformed, it means that it is overripe and has already begun to deteriorate. A special distinction is the manufacturer's label or trademark, printed on the peel. By the way, for decorative purposes the tree is grown in tubs all over the world, including in Russia.
Agli is eaten fresh. In cooking it is used for making marmalade, jams, preserves, salads, yoghurts, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.
It’s hard to believe, but this citrus fruit, familiar from childhood, is a natural hybrid of tangerine and pomelo. The plant was first discovered 2500 BC. Its homeland is China, from where, hundreds of years later, the fruit spread throughout European countries. For this reason, the orange is also called the Chinese apple. The orange round fruit is protected by a dense peel that hides large grains of pulp.
It is known that lemon and orange are the most consumed and widespread citrus fruits. Unlike its sour brother, sunny fruit They are often eaten in their natural form, and are also used in cooking for the preparation of candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and baked goods. We cannot remain silent about delicious orange juice, which is one of the most popular drinks in the world. The peel of the fruit is also used in the production of drinks, although alcoholic, for example, wine or liqueur.
Of course, we are mostly familiar with sweet oranges, but there are also bitter ones (orange), which you will learn about a little later.
Orange wren or blood orange
In addition to the usual orange ones, there are blood oranges. They look very exotic and are often called kings. Citrus fruits owe their unusual name to their red flesh, ranging from light to rich. The point is the anthocyanin pigment and its concentration in different varieties. Externally, the kinglet looks like an orange, differs in smaller size and red-orange spots on the porous peel. The pulp contains virtually no seeds. The slices are easily separated from each other.
The fruit is a natural mutation of the orange and is similar in taste. Red citrus fruit is eaten fresh or used in salads, smoothies and sweet desserts. The rich juice looks attractive. Most varieties of blood fruit are grown in Mediterranean countries. The most famous of them are Moro, Sanguinello and Tarocco.
Fragrant bergamot is a descendant of bitter orange (orange) and lemon. Southeast Asia is considered the birthplace of the fruit. It is named after Italian city Bergamo, where citrus was domesticated.
The pear-shaped, round, dark green fruit is protected by a dense, wrinkled skin. Due to the specific bitter-sour taste, fresh fruit is not often eaten. It is used to make marmalade and candied fruits, and to flavor teas and confectionery products. Essential oil with a pleasant refreshing aroma is used in perfumery.
A citrus fruit native to India, a descendant of the citron and lemon. Outwardly it looks like a round, portly lemon. When rubbed, the leaves emit a delicious scent similar to the spiciness of ginger and the freshness of eucalyptus. The yellow-sandy smooth peel covers pale, almost transparent, sour pulp with numerous small seeds. Due to its piquant taste, gayanima is a popular ingredient in marinades in Indian cuisine.
Scientists have long debated which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed to be a natural hybrid of an orange and a pomelo. The plant was first discovered in Barbados in 1650, and a little later in Jamaica, in 1814. Today, citrus has spread to most countries with a suitable subtropical climate. The name comes from the word "grape", which means "grapes". When ripe, grapefruit fruits gather close together, resembling bunches of grapes.
The large round fruit reaches 10-15 cm in diameter, weighs about 300-500 g. Under the dense orange shell hides the pulp, divided by bitter partitions. This variety of citrus fruits has a variety of sweet grain colors: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. Quantity small seeds minimally, there are representatives with their complete absence.
When choosing grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can retain its taste properties for a long time, even with heat treatment. Grapefruit is eaten fresh and used as an ingredient in dishes and drinks: salads, desserts, liqueurs and jams. Delicious spicy candied fruits are made from the peel. The fruit is peeled and freed from partitions, or cut crosswise, after which the pulp is eaten out with a small spoon. The fruit, like the juice, due to its composition, is included in the list of products for weight loss.
An intraspecific hybrid of tangerines - dekopon, which is also called sumo, was discovered in Nagasaki in 1972. Citrus lives in Japan, South Korea, Brazil and some US states is grown in large greenhouses. Fruits mainly in winter. Unlike its ancestors, the citrus fruit is larger in size and decorated with a large, elongated tubercle at the top. The orange peel peels off easily and peels off. Beneath it lies sweet, plump, seedless flesh.
From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a textured peel and brightly defined segments. The fruit is used in folk medicine and in spiritual rituals. This is one of the oldest ancestors of citrus fruits. Currently considered endangered.
Yekan or anadomican, whose homeland is Japan, still remains a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and tangerine. The fruit was first discovered in 1886, and has been bred in China for some time.
Yekan can be compared to grapefruit. The fruits are similar in size, weight and methods of consumption. The fruit also has a slight bitterness from the partitions, but the pulp itself is much sweeter. The bright orange, sometimes red anadomican is loved by the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.
The second name of the citrus fruit is Estrog. A separate type of citron, which contains practically no pulp, is used in religious ceremonies. Very large, grows 1.5-2 times larger than a human palm, slightly tapering from the base. The peel is massive, lumpy, elastic. The pulp is a little cloying and does not have a pronounced aroma.
Indian lime comes from the country of the same name. Also called Palestine and Colombian lime. The fruit is considered a hybrid of the Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and limetta. Unfortunately, attempts by scientists to breed this variety in laboratory conditions were unsuccessful.
Light yellow fruits are spherical, or vice versa, slightly elongated. The thin, smooth peel has a light, subtle odor. The pulp is transparent yellow, slightly sweet, even a little bland in taste, due to the lack of acids. The fruits of this plant are not eaten. The tree is used as a rootstock.
Ichandarin (Yuzu)
A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. An ancient citrus plant of China and Tibet, it is considered an integral ingredient of national cuisine. Externally, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine taste and a refreshing aroma. In cooking it is used as an alternative to lemon or lime.
The citrus fruit is also called kabusu. This is a hybrid of bitter orange with primitive citrus fruits (papeds). Kabosu is native to China, but residents of Japan also cultivate this plant. The fruit is picked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on the branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.
Sour fruit - the owner of transparent amber pulp with a slight lemon aroma and a large number of small, bitter seeds. Citrus is used to prepare vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks. The zest is used to flavor confectionery products.
Calamansi or musk lime is a citrus fruit that is shaped like a miniature spherical lime. The taste clearly tastes like a combination of tangerine and lemon. It is considered the oldest citrus fruit, which served as the ancestor for many representatives. Prized in the Philippines. The fruit is used in cooking as an alternative to lemon or lime.
Calamondin (Citrofortunella)
Despite the fact that the plant is also called dwarf orange, there is no direct relationship between the citrus fruits. The citrus fruit comes from the tangerine and kumquat. The tree was discovered in Southeast Asia and has spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small tangerine. Everything about this fruit is edible, even the thin orange peel that protects the sugar pulp. Jam and candied fruits are made from juicy mini-citrus with an unusual taste. The juice acts as an excellent marinade and addition to main courses.
The citrus fruit is called sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a heavy, wrinkled lemon. Beneath the thick, warm yellow rind is orange flesh with a subtle, subtle citrus scent. Due to the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruits and marmalade are prepared from it, and the juice is used as a seasoning. Seeds, leaves, flowers and peels serve as raw materials for the preparation of oil used in cooking and perfumery.
The plant is often used to decorate urban landscapes, or to grow citrus fruits with an underdeveloped root system. In folk medicine, karna is considered a medicine against circulatory diseases, respiratory system and gastrointestinal tract.
Additional names for the fruit are citrus Kombava. This citrus with inedible sour pulp reaches approximately 4 cm in diameter. The dense, wrinkled, light green peel is extremely rarely used in cooking. It may seem that citrus fruit has no special significance for humans. This is wrong. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Kampuchean, and Malay dishes cannot do without it. Tom Yam soup is not possible without aromatic leaves with a piquant sourness.
A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing bitter orange and grapefruit. Sandy orange fruits are considered inedible due to their strong sour and unpleasant bitter taste.
This is the sweetest hybrid of mandarin and orange, created by Pierre Clementin at the beginning of the 20th century. Externally, the citrus is similar to a tangerine, distinguished by its rich saffron color and matte smoothness of the peel. The juicy, aromatic pulp surpasses its ancestors in sweetness and contains many seeds. The fruits are consumed fresh and used in cooking in a similar way to their ancestor fruits.
An unusual citrus fruit - a hybrid of Fingerlime and Limandarin Rangupr. Citrus was first discovered in Australia in 1990. The small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh or cooked.
Citrus is also called Australian, which is associated with the place of growth. Round greenish fruits, thick skin, light, almost transparent flesh. The fruit is used to prepare candied fruits, decorate drinks and obtain essential oil.
A miniature citrus fruit, classified as a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, earning it the name Japanese and Golden Orange. In fact, it looks like a small lemon with a rounded top. The slightly sour flesh is combined with an edible honey rind. The fruit is eaten as an independent product, added to sweet dishes and baked with other products.
Most often, it is the Mexican lime that is mistaken for a representative of this citrus. It is depicted on the labels of drinks and products that contain lime. Light green, neat fruit with very sour, translucent pulp. much more sour than lemon, used in cooking for similar purposes. Aromatic essential oil is extracted from the zest and seeds. Ripe fruits always look heavy for their size.
Regarding Limetta, there is still debate among breeders and citrus growers. It is not known which fruits are the ancestors of citrus. Sweet or Italian lime is considered both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened and pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Beverages, including alcoholic ones, are prepared from citrus fruits, canned or turned into dried fruits.
A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained at the beginning of the 20th century. The small, yellow-green, oval fruit originated in China. The skin is edible, sweet, the flesh has an appetizing bitterness. Citrus produces refreshing drinks, Lenten dishes with an incredibly pleasant aroma.
The familiar and familiar yellow, sour citrus is an ancient natural hybrid native to South Asia. There are versions that lemons came from lime and citron or orange and lime. In any case, these are healthy citrus fruits - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with seeds. Acidity varies depending on the variety and growing conditions. There are many options for consuming citrus: eaten raw, prepared in marinades, sauces, and added to many dishes.
A beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus fruits that decorate European cities. The citrus fruit is resistant to unfavorable climatic conditions and is decorated with yellow, light green and orange-orange fruits. The greenish beautiful foliage fits perfectly into the urban landscape. The flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking it replaces regular lemon.
Meyer lemon or Chinese lemon is a hybrid of a regular lemon and an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, citrus fruit is grown at home. Meyer lemon is distinguished by its large size, rich warm color and pleasant taste, and is valued by gourmets around the world.
Limandarin Rangpur
From the name it is clear that this is a hybrid of lemon and tangerine, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a rootstock and used to decorate urban interiors. In cooking, it is used like lemon, serves as an ingredient for making candied fruits and marmalade, and is added to juices for flavoring.
Otaheit is a sweet rangpur discovered in Tahiti in 1813. It has a sugary taste when compared with other limandarines.
Sweet mandarin is a guest from southern China, today grown in Asia and Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary pulp. Color and taste vary depending on the variety. The fruit is eaten fresh, prepared in many dishes, sauces and desserts, and flavored in drinks and baked goods.
Mandarin noble or royal mandarin
A citrus fruit with a noticeable, memorable appearance. Tangor is a hybrid of mandarin and sweet orange. Kunenbo or Kampuchean mandarin came from Southwest China and Northeast India. Outwardly similar to an “aged” tangerine, the dark orange, wrinkled, porous peel fits tightly to the segments, slightly outlining their outline. Rarely found on our shelves. The pulp is very sweet, with a lot of juice and a pleasant aroma. Noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.
Mandarin Unshio
Like many tangerines, Unshio (Inshiu, Satsuma) originated in China, from where it spread throughout the countries of Southeast Asia. Citrus fruit is characterized by productivity and adapts to low temperatures, therefore it is presented in European countries as an element of landscape design. Many tangerines imported to Russia belong to this variety.
The fruit is yellow-orange, round, slightly flattened at the top. The juicy pulp is easily separated from the peel and does not contain seeds. Inshiu is sweeter than regular tangerine and similar in use.
The tangerine-kumquat hybrid is also called Orangequat. An attractive plant with an alluring sweet aroma. The fruits are oval-shaped, slightly elongated, similar to a kumquat enlarged many times over. The sweet, edible skin varies in color from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinquat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are made from it, and alcohol is flavored.
One of the representatives of citron, which will be discussed later. It has a pleasant sweetness and less acidity. Grows in Morocco, ideal for making marmalade and candied fruits.
A delicious citrus fruit, obtained through the efforts of breeders in 1931. Named after the city of the same name where it was bred. We can safely say that this is an excellent combination of tangerine and grapefruit. Round red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin but durable and easy to peel off. The pulp is sourish-sweet, with a small amount of seeds. – a storehouse of folic acid, essential for human health. Eat fresh, squeeze out the juice and add to baked goods. Alcoholic drinks are flavored with essential oil and peel.
Citrus with a “purring name” is also called honey. Murcott or Marcotte was developed by scientists in the United States almost 100 years ago by crossing an orange with a tangerine. Today, the sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to tangerine and surpasses it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. They are consumed mainly fresh.
A natural descendant of bitter orange and pomelo, found in the 17th century in the land of the rising sun. It looks like a large, elongated pear-shaped lemon. The peels are light yellow, dense, and easy to peel off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, citrus fruit can be eaten as an independent product.
Despite its name, citrus is not a grapefruit at all. Presumably, it is a descendant of pomelo and grapefruit or a natural tangelo. The place of origin is also unknown.
Compared to grapefruit, the fruit is smaller in size and much sweeter. The thin light green-yellow skin with slight wrinkles is easily removed, revealing the aromatic orange-pink flesh. It comes from citrus delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.
This is the name given to the descendants of grapefruit and orange. The most popular representative is Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. The fruits are lemon-orange in color, the size of a grapefruit, and slightly elongated. The pulp is very close to orange in taste. The fruit is canned, candied fruits are made from it, or the pulp is eaten with a small spoon after cutting it in half.
The famous tangor is the result of mixing tangerine and orange, found in 1920 in Jamaica. The citrus fruit is also called tambor and mandora. The fruit is larger than tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combining the taste qualities of its predecessor fruits. Eaten fresh and used in cooking.
One of the memorable, unusual plants, native to Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin of different colors (from transparent yellow to red-pink), the pulp of the corresponding shade is hidden. The shape of the contents is similar to fish eggs, has a sour taste and a persistent citrus aroma. The original is added to ready-made dishes and decorated with them.
Ancient plants that scientists believe are the ancestors of many citrus fruits, including kumquat and lime. Green fruits with thick, wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, and therefore inedible. Papedas are frost-resistant and are often used for rootstocks of citrus fruits with an underdeveloped root system.
A plant with a very interesting origin. The Tahiti lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small, rich green, oval-shaped fruit with yellow-light green flesh. First discovered in the United States, it is grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcohol products.
A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for “swollen lemon”) and Shaddock (after the captain who brought the seeds to western India).
The fruit is large, yellow, similar to a grapefruit, reaches 10 kg in weight. Under the thick, aromatic and oily peel there is a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmousse is much sweeter than grapefruit. It is eaten fresh and included as an ingredient in various dishes. For example, the national cuisine of China and Thailand cannot do without this product.
So we got to bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of tangerine and pomelo, inedible due to its specific sour taste. The Asian citrus fruit is mainly prized for its aromatic zest. Today it is grown in the Mediterranean region, found only as a cultivated plant. In many countries, oranges have been domesticated and planted in pots to decorate houses and apartments. The round, wrinkled fruits are covered with red-orange skin. It is easily peeled, releasing the pulp of a pleasant lemon-orange color. Jam and marmalade are made from the fruit, and drinks and baked goods are flavored with the zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfume production.
Citrus fruit is considered the most delicious tangerine in the world, also called Suntara or Citrus goldenfruit. It was born in the mountains of India and spread widely throughout countries with a suitable hot climate. In some countries it is grown as a home plant for decoration. An orange smooth fruit with a thin skin and sugary, incredibly aromatic pulp. Eat and use like a regular tangerine.
This plant is a close relative of the lemon, also called Trifoliata, wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. It is resistant to frost and is often used as a rootstock. Small yellow fruits are covered with soft fluff. The elastic, dense skin is difficult to peel off. The pulp is oily and very bitter, so it is not used in cooking.
Rangeron (Tashkent lemon)
A variety of lemons bred in Tashkent, for which it is also called Tashkent lemon. The smooth, round fruit has a pleasant citrus scent with a slight hint of pine. Inside and out, the fruit is painted a warm, rich orange color. The skin is sweet and is eaten. The taste is similar to an orange with a delicate sourness.
In fact, these are the names of different fruits. Oroblanco was developed in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists re-crossed the new plant with grapefruit and obtained a fruit that was superior in sweetness, after which they named Sweetie. Both citrus fruits are also called Pomelit.
The light yellow or greenish fruits are covered with a bitter, thick skin. The soft, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweetie is eaten similarly to grapefruit, cutting in half and scooping out the sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.
The fruit belongs to the bitter oranges and grows in Seville. Outwardly similar to a tangerine, slightly larger in size. It is not eaten on its own due to its unpleasant taste. It is used for making marmalade, flavoring alcoholic products, and also as a rootstock.
A Japanese citrus fruit obtained by combining paped and mandarin orange. Sudachi looks like a slightly round, green tangerine and is covered with a thick peel. The pulp is comparable to lime: light green, juicy, overly sour. The juice is used instead of vinegar, marinades and sauces are prepared from it, and flavored drinks and desserts.
A very sour tangerine that came from China. The small citrus fruits are flattened and packed in orange-yellow thin skin. The pulp is very sour, so it is not consumed in its natural form; it is used as a product for making desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.
A group of citrus fruits derived from the sweet mandarin (tangerine) and orange is called Tangor. The most famous representatives - Ortanik and Murcott - are described in detail in the article.
It is worth saying that “tangerine” does not apply to botanical terms and plant classification. This is a type of very sweet tangerine grown in China and the United States. The fruit is deep orange in color and is easily peeled from the thin peel. The pulp is juicy, without seeds. Eat and use like a regular tangerine.
Citrus fruits derived from tangerine (sweet mandarin) and grapefruit are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos do not grow naturally and require hand pollination. All fruits are large in size and have a sweet taste.
Descendant of orange and tangerine, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from tangerine in its bright red color. The skin is thin and easy to peel off. The pulp is slightly sweet, juicy, and smells delicious. Citrus fruit is used in Japanese dishes.
Thomasville (Citranquat)
The name itself indicates the ancestors of the plant. It is obviously a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the city of the same name in the USA. The citrus fruit looks like a small, pear-shaped lemon with a thin skin. It can be used in different ways depending on the degree of ripeness. Ripe fruits, similar in taste to lime, are used similarly. Green citranquat is used as a substitute for lemon.
African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines and smell very tasty. The pulp contains 1 to 3 large seeds. The citrus fruit is consumed like tangerine and is used in African folk medicine. This plant is also considered a powerful aphrodisiac.
The result of hybridization between lemon and tangerine, the appearance and taste of which confuses many people. The fruit looks like an orange lemon and tastes like a sweet and sour tangerine. Like both parents, it is used in cooking.
Another interesting citrus fruit, descended from the sweet orange and the poncirus. Citrange is similar to citrandarine, slightly larger, with a smooth surface. The taste is not the most pleasant, so the fruit is not eaten fresh. It serves as a raw material for making jam and marmalade.
One of the oldest citrus fruits with the largest fruits and thick skin. Cedrate, as it is called, was the first citrus fruit brought to Europe.
The citrus fruit looks like a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, occupies about half the volume. The pulp is sour and may taste cloying or slightly bitter. Fresh fruit As a rule, they do not eat. The filling is suitable for making jam, and the massive shell is used for candied fruits. Essential oil is also obtained from citron, used in many industries.
An original and memorable “Buddha’s fingers” citron. Due to an unknown anomaly, the fruit shoots do not connect with each other, forming a fruit that looks like a human hand. The fruits are yellow-beige in color and contain many seeds and minimal pulp. The fruit smells very nice. Candied fruits, marmalade and jam are prepared from the zest, ground and added as a seasoning to main dishes.
Japanese citrus with very interesting taste, the result of crossing a tangerine and a grapefruit. Large lemon-colored fruits with very thick skin. The pulp is sour, does not have any sweetness, but on the contrary, is a little bitter due to the partitions. The fruit is eaten fresh, like grapefruit.
Citrus halimii
Citrus halimii (Mountain Citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian peninsula and the adjacent peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in the rain forests of the southern regions between altitudes of 900 to 1800 m. In fact, this fruit was identified by botanists not long ago. It was first described in 1973.
Exotic fruits are foreign fruits, fruits from hot countries. Currently, in any supermarket, not to mention the market, almost regardless of the season, we see exotic fruits on sale.
After fresh local fruits disappear from our shelves. exotic fruits are becoming one of the healthiest pleasures.
They are an excellent source of vitamins and minerals. I noticed that we are stimulated instantly. Exotic fruits are something that can quench both thirst and hunger at the same time. They are very convenient to use. If we don't have time to have breakfast, they can be eaten on the go.
Peaches, nectarines, bananas and many other exotics have long been familiar to us. But have you ever tried some of the more exotic varieties of fruit?
Sometimes their peculiar shape and “exterior” look simply otherworldly or cosmic. Rarely imported into Russia, exotic fruits have strange shapes and no less strange names. But how unexpectedly they can breathe new life into the dishes we prepare.
Almost all exotic fruits have an individual taste and texture. Sometimes the skin of an exotic fruit is hard and rough, so it has to be cut off before eating the fruit. Exotic fruits are wonderful as desserts, and sometimes as an additional side dish for cold meat appetizers.
I propose to briefly go through the names of exotic fruits in alphabetical order and enjoy their virtual beauty and natural diversity. Expanding our gastronomic horizons.
Names of exotic fruits with photos
Exotic fruit apricots
Apricots have a sweet and aromatic taste. They are very useful for the female figure.
They are most often sold dried and canned. Apricot fruits cannot be eaten on an empty stomach, but otherwise there are no special contraindications.
Exotic fruits pineapples
Pineapple is a juicy fruit with sweet and sour flesh. More often it is eaten in its natural form, or added to various salads. Pineapple is generally considered the most popular tropical fruit in the world. Since ancient times, people have loved pineapple; it was something new at that time, and its taste was considered incomparable.
Exotic fruit Orange
I think many of us don’t even realize that orange is an exotic fruit. But, nevertheless, it is so. Orange has an excellent aroma and is very pleasant to taste, and it is also a real source of vitamins that humans need (provitamin A, vitamins C, P, B1, B2, B6). Orange also contains a large amount of carbohydrates, fiber, nitrogenous and pectin substances, minerals, phytoncides, and essential oils.
Exotic fruits - Watermelon
Watermelon is known throughout the world, so it is difficult to classify it as an exotic fruit, but it is still so. Watermelon contains a bunch of vitamins, although it is considered a dietary product. Watermelon can be eaten in its natural form, or canned. There is also an interesting gourmet fad - frying watermelon seeds.
Exotic fruits - Bananas
Bananas are a very nutritious fruit, so you could theoretically live your entire life eating only them. Bananas can be consumed raw, dried, or canned. Bananas can also be baked, added to salads and other delicious dishes.
Exotic fruit - Pomegranate
Everyone mostly knows pomegranate by its juice, as it is used to color wines. Pomegranate juice itself is astringent and has a sour-sweet taste. Pomegranate seeds are used only for decorating decorative dishes or making a delicious salad. Pomegranate syrup is used for cooking.
Exotic fruits - Grapefruit
Grapefruit is one of the world's most famous tropical fruits. The birthplace of this fruit is Barbados. And now grapefruit is truly one of the “seven wonders of Barbados”. Grapefruit is good for weight loss and also contains a sea of vitamins.
Exotic fruits - Guava
Guava is a small, pear-shaped fruit. The homeland of guava is South America, to be more precise, Peru. Guava has conquered the whole world with its taste! Guava fruits are medicinal and should be eaten fresh.
Exotic fruit - Durian
Durian is the king of exotic fruits. The durian fruit is studded with prickly thorns, and the weight sometimes reaches ten kilograms. Durian is the most expensive fruit compared to others.
I suggest you watch an interesting video sketch
And we continue our journey through the virtual market of exotic fruits.
Exotic fruits - Melon
Melon is an oval-shaped fruit with a yellowish tint. The homeland of melon is considered to be Asia Minor and Central Asia. In the European part of the world, melon began to exist in the 15th-16th centuries.
Exotic fruits - Carambola
Carambola is a yellow fruit with a sweet and sour taste. This fruit is good to decorate various dishes, or use in salads, or as an addition to fish and meat.
Exotic fruits - Figs
Figs are otherwise called wine berries. Figs can be fresh or dried. The berries have white-pink flesh and a sweet-sour taste. Figs are consumed in their natural form or in salad.
Exotic fruits - Kiwano
Kiwano is an exotic fruit with a hard peel and juicy green pulp. If you look at the accumulation of grains inside the fruit, it looks like a cucumber. The fruit tastes like lime and banana. It is correct to eat Kiwano with a spoon, and no other way.
Exotic fruits - Kiwi
Kiwi is a famous exotic fruit. It used to be called “Chinese gooseberry”. The name “kiwi” was given to the fruit in honor of the wingless bird kiwi. Kiwi is rich in the famous vitamin C. Kiwi is good to eat in salads and with ice cream.
Exotic fruit - Lychee
Lychee - "Chinese plum". Lychee grows like grapes - in clusters. The most popular lychee variety is kirn cheng. These are red berries with a spherical shape. Lychees can be added to many dishes, thereby imparting a delicious taste.
Exotic fruits - Mango
Mango is a special tropical fruit. Its structure is filamentous, and its taste is sweet and very pleasant. The color of the peel is light green or red-brown. However, the ripeness of a mango is determined by touch. If, when you press on the sides of the stalk, small dents appear, the fruit is ripe. And vice versa, if the surface is hard, the fruit needs to ripen.
Mango is rich in vitamins, especially group A. Mango is used when eating with salads and ice cream.
Exotic fruits - Mangosteen
Mangosteen is one of the most popular tropical fruits. Mangosteen is a spherical fruit of dark shades. Inside it is white pulp, which tastes great, as it resembles a delicate, pleasant cream. The main supplier of this fruit is Thailand.
Exotic fruits - Passion fruit
Passion fruit is another special tropical fruit. Homeland - Brazil. The shape of the fruit is oval or spherical, the color depends on the variety. Nowadays, passion fruit is very popular and widespread in all tropical countries.
Exotic fruits - Nectarine
Nectarine is a hybrid of plum and peach. This fruit is eaten in its natural form. Nectarine is used to make salads, jams, compotes, and pies.
Exotic fruits - Passionflower
Passionflower is a rather unusual fruit with jelly-like pulp with a fresh, sour taste. Passionflower is used as a flavoring additive for desserts.
Exotic fruits - Papaya
Papaya is a tropical fruit grown in the subtropics. Homeland - South America. Papaya is rich in vitamins C and A. Papaya is best eaten in its natural form.
Exotic fruits - Peach
Peach is our favorite fruit. Peach can be canned or fresh, and has white or yellow flesh. Peach is great for eating in salads or making jam.
Exotic fruits - Pomelo
Pomelo is the largest citrus fruit. Weight can be up to one kilogram. Homeland - China. Pomelo has a sweet taste and a large fibrous structure. Pomelo is mainly grown in South Asia and Thailand.
Exotic fruits - Rambutan
Rambutan is a very amazing exotic fruit that has a strange appearance. Rambutan is a red, hairy fruit. Despite its unusual appearance, rambutan is very tasty. The main rule when eating this fruit is not to bite the kernel of the seeds, then you will not spoil the true taste. Also, rambutan should be eaten only in its natural form.
Exotic fruits - Tamarind
Tamarind is a famous tropical fruit. Its homeland is East Africa. Tamarind belongs to the legume family. The tamarind fruit is brown, pod-shaped, elongated.
Exotic fruits - Dates
Dates are a fruit very rich in vitamins. It is best used in salads.
Exotic fruits - Persimmon
Persimmon is the most famous exotic fruit in our time. It is used in salads, added to baked goods, and also served with cold meat appetizers.
I want to end my post with a video story.
Be sure to watch the suggested video. It seemed so beautiful and tasty and aromatic and magical and magical to me. Just a Garden of Eden and a holiday, a holiday, a holiday!
I found an interesting test about exotic fruits on the Internet and passed it. I suggest you have fun and take this test.
With this, I say goodbye to you and hope that the living natural colors and virtual fruity taste and aroma gave you several pleasant and joyful minutes.
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