What kind of strange vegetables are these, I thought when our trip to Asia had just begun. I was fascinated by hairy potatoes, all those leaves, flowers and twigs that Asians eat. But living here for a long time, it was necessary to learn to understand all this variety of products. Today it's all about Asian vegetables.
Let's start with the simplest. Asparagus beans. They cost pennies, you can fry, boil, stew. Arina loves them, as do the Filipinos, Vietnamese and Thais. They eat them almost every day. Once I saw such beans at the market in Mariupol. I don’t even know whether they began to grow them in Ukraine, or whether they were brought from somewhere. The photo shows the beans hanging in long clusters from the counter.
Asian eggplant. They differ from ours only in shape - thinner and longer, they are small and round, like tomatoes. They make the same eggplant caviar as in our homeland. In the Philippines there are a lot of all kinds of zucchini, vaguely similar to ours.
And to the right of the eggplant is a vegetable that can ruin any dish in the eyes of a European. But Asians really like it. Bitter melon. The first time we tried it was in Vietnam... Have you ever chewed a bitter pill? The sensations are similar.
How many varieties of cabbage do you know? White cabbage, Beijing sprouts, broccoli, cauliflower, red cabbage, Brussels sprouts... And that's all? Then I am ready to expand your knowledge. Meet, Asian cabbage pan choy. It is also called celery or mustard cabbage. It can be eaten raw or fried in oil with garlic. I love the second option. In addition, cabbage itself contains only 18 kilocalories per 100 grams, so if you do not overdo it with oil, you get a completely dietary dinner.
Okra or okra. In the Philippines, this vegetable is sold in bundles of 5 pieces. It only complements the dish in which it is placed. Thanks to its stickiness and stickiness, it binds everything together in the pan. Young okra in salads is eaten raw. It contains a lot of vitamins and ascorbic acid. I don’t like okra at all in any form, but I’m not an Asian gourmet, so there’s no demand from me.
Are you used to the fact that mango is a fruit and is eaten for dessert? What can you say about the unripe green mango? It is slightly tart and sour, but if prepared correctly, it will green mango It's hard to tear yourself away. Filipinos eat it cut into fairly thick slices, snacking on shrimp paste. Personally, I prefer the Thai version. Thin plates, sprinkled olive oil with lime, sugar and soy sauce. A too rich taste can be slightly muffled with cucumbers, tomatoes, onions or clear rice noodles.
Sprouted soybeans. In Asia, hundreds of thousands of tons of them are eaten every day. In Ho Chi Minh City I saw how they are grown. The aunt in the neighboring house set up a vegetable garden right on her balcony in clay pots. It is impossible to cook without soy sprouts Vietnamese soup Pho, Thai Pad Thai and many other Asian delicacies. Carefully! 100 grams - 141 calories.
Papaya- another two-faced Janus. The ripe one is a sweet dessert, and the unripe one is a vegetable for frying or stewing. By the way, when cooked, it vaguely resembles our potatoes. For those who don’t know, I’ll say that potatoes in Asia are exotic, so they can cost up to $2 dollars per kilo. Papaya and a few other vegetables replace it quite well for us. I read interesting facts on Wikipedia: papaya softens meat, treats worms and prevents viral infections.
Once I cooked a dish with banana inflorescence. But then I knew nothing at all about this product (that’s what to call it - a flower or something?).
It didn't turn out very tasty. In the Filipino version, the banana flower looks very appetizing. For example, he is in national dish"Kare-Kare" in a duet with boiled oxtails, seasoned peanut sauce. The secret is to leave it half raw, not to mash it.
Hairy potatoes and other roots. I used to think that these were all varieties of yams - sweet potatoes. But it turned out that this was not the case. What is below in the photo is called alugbati in Tagalog - translated into Russian as “Malabar nightshade vine”? And if you buy exactly the same thing, only not hairy, then it’s a sweet potato. If you fry it, especially with onions or mushrooms, you won’t be able to distinguish it from regular potatoes. Maybe just a little more dry and sweet. But these are minor things.
Chayote or Mexican cucumber. There is a large bone inside that needs to be removed. Chayote is fried with other vegetables, meat or pickled. It is also stuffed like peppers and placed raw in salads. It contains a lot of starch, so eating it in large quantities does not contribute to slimness.
Another flower that is not placed in a vase but eaten is pumpkin inflorescences. We ate them in large quantities in Vietnam when we had to. You probably remember this story? These flowers are nothing special, except that they look beautiful in a plate.
In the Philippines, this vegetable is called malunggay. Translated from Tagalog to English - horse radish tree, some kind of horseradish. Used as a seasoning, good in combination with these leaves.
Completely separate dishes in Asian cuisine there can be all kinds of herbs. For example, water spinach. We ate ten kilograms of it in Vietnamese restaurants. Usually it is fried together with garlic, the leaves are torn from the branches, but in the end they are eaten all together. In my opinion, this is an excellent side dish.
Another herb is called cigarillaz in Tagalog. This was translated to me in English: star beans - star beans. These stems are placed in meat, fish or shrimp broth at the very end. Cook for no more than 5 minutes, then they become bitter.
What do Asians season their dishes with? Of course, these are chili peppers, basil, shallots, ginger and its brother galangal root.
Lemongrass reigns supreme in the kingdom of seasonings - lemongrass. Without it, my favorite Thai soup, Tom Yum, cannot be made. This is one of their main ingredients. Asians add lemongrass to gravies, soups, and marinades. He gives light dishes citrus aroma. Usually, the top leaves are removed from it and cut into small pieces or kneaded and the tied flagellum is placed in a pan. Sorghum serves only as a source pleasant smell, you don't need to eat it.
One of the next posts will continue the report from the New Year's market in Puerto Princesa. I'll talk about: sea urchins, snails, shells, colorful fish, giant shrimp, squid and octopus... don't miss it.
Traveling abroad means getting to know more than just gorgeous landscapes and culture. Outlandish overseas fruits and unusual berries will help you create a complete taste picture of your location. It’s easier to choose what you like from the variety of offers using the description.
Avocado
It is considered to be a fruit. The taste leans more towards the vegetable, namely pumpkin with notes of unripe pear with a nutty undertone. Ripeness is determined by the degree of softness. It has a large bone inside. The peel is not edible. Sizes up to 20 centimeters. The soft, oily flesh is eaten raw. Butchering involves removing the skin and bones. You can try it in Vietnam, India, Cuba, Dominican Republic
Aki
Visually similar to a red-yellow pear or orange color. Ripe fruits are consumed (unripe ones are poisonous) heat-treated, with a taste reminiscent of walnuts. Maturity is determined by the openness of the fruit - a ripe one bursts and the pulp comes out. It is offered to be enjoyed in Brazil, Jamaica, Hawaii.
Ambarella
It has an oval shape and a golden color. Grows in clusters. Hard skin on the outside, hard, spiky bone on the inside. The pulp is sweet, juicy, tastes like mango and pineapple notes. Places of growth: India, Sri Lanka, Indonesia and the Philippines.
Pineapples
The taste is not comparable to those sold in Russia - juicy, meaty, sweet and sour fruits With bright aroma. Sizes from an average apple to the ones we are used to. You should choose a medium-hard pineapple - the pulp will definitely be tasty. It will be possible to take a sample in Brazil, China, and the Philippines.
Bail (Tree Apple)
A fruit with a hard skin. Only a hammer will help you divide it in half. On sale it is often presented cut up. The fluffy, yellow pulp has an irritating effect on the throat. It will be available for sale in India, Pakistan, Indonesia, and Sri Lanka.
Bam-balan
The taste of the fruit is reminiscent of borscht with mayonnaise and sour cream. The smell is specific. Cleaning consists of removing the crust. They can offer a curiosity on the island of Borneo on the Malaysian side.
Banana pink
A miniature species measuring up to 8 centimeters with a thick skin. The skin of ripe pink bananas bursts, revealing pulp with many seeds. An unpretentious plant that can be grown even at home. Distributed everywhere in many warm countries.
Vodjanika
A berry with a black color and a neutral taste (neither sweet nor sour), similar to lingonberries. Externally it resembles blueberries. There is an opportunity to try it in the countries of the northern hemisphere - Korea, Japan, Canada, USA, China and even Russia.
Eye of the Dragon
Round brown fruit. The skin and the pit inside are not edible. The consistency is jelly-like, transparent white. The taste is bright and sweet. High calorie content. Excessive consumption may cause an increase in temperature. You can buy it in Thailand, China, Cambodia, Vietnam.
Strawberry Guava (Cattleya)
The fruits are yellow to red. The size reaches a diameter of 4 centimeters. Juicy, sweet guava with strawberry aroma - exotic fruits of India, Africa, Bermuda, America.
Guanabana (soursop)
A fruit weighing from 3 to 7 kilograms. The shape is round, oval. Green surface soursop covered with processes in the form of soft bells. The inside is white, soft, with a taste reminiscent of lemon juice with sourness. The ripe fruit is pressed with a finger. You can eat in the Bahamas, Mexico, Peru, Argentina.
Jaboticaba
Fruits that grow on poles and branches. Grows in clusters. Externally they look like black grapes. The skin is bitter and unsuitable for consumption. The pulp is like transparent jelly, sweet, with seeds. Grows in Brazil, Argentina, Panama, Cuba, Peru.
Jackfruit
A large green fruit, weighing up to 34 kilograms. It should be purchased already cut. The yellow slices taste like melon and duchess. Possible allergic reaction and difficulty swallowing. The symptom goes away within a few hours. Grows in Vietnam, Singapore, Thailand.
Durian
King of fruits. It has a specific smell of a mixture of onions, garlic and dirty socks. The pulp is soft, sweet and healthy. You should buy cut slices. The whole durian reaches a large size and is covered with spines. Due to the smell, you should not eat in public places or transport it in public transport. You can taste this wonder in Thailand, Vietnam, and Cambodia.
Imbe (African mango)
Exotic tree with orange fruits. The size is small - up to 3 centimeters. The taste is bright, rich, sweet and sour. Has a coloring effect. You can try it in Africa.
Figs
The fruit is pear-shaped and blue-violet in color. Weight varies between 80 grams and 8 centimeters in diameter. The peel can be eaten. The taste is juicy, watery, reminiscent of strawberries with an admixture of black currants. You can eat in the Mediterranean countries, Crimea and Central Asia.
Spanish lime (Giseps)
It is similar to the usual lime only in shape. It looks light green, the peel is not edible, the inside is pleasantly sweet with a pit. You can eat it by removing the tip of the peel and squeezing it out. Found in Venezuela, Ecuador, Colombia.
Carambola
A yellow-green, star-shaped fruit. It has a smooth skin that is edible. The taste is bright, with notes of a flower, similar to an apple. There are seeds inside that are edible. You can see it on the shelves of Thailand and Indonesia.
Kiwano
An oblong fruit of bright yellow color. The ripe fruit is covered with yellow-orange horns and is bright green inside. The cut looks like a cucumber. The flavor is a combination of melon, avocado, banana and cucumber. They eat the pulp by cutting the fruit like a watermelon. You can try it in New Zealand, Africa, Chile, Israel.
Kiwi
Looks like a hairy potato on the outside and a gooseberry on the inside. Size up to 80 grams and 7 centimeters. The flesh varies from yellow to green with edible black seeds. You should choose soft, smooth fruits. The taste is similar to strawberry. Cultivation countries: Chile, Italy, Greece, Krasnodar region of Russia.
Coconut
Round, large fruit, reaching 3 kilograms. According to the degree of maturity, it is divided into young and overripe. A young coconut has a tender husk, juicy flesh and milk/juice inside the shell. Overripe coconuts have a fuzzy surface, a cloudy liquid inside, and a tough interior. The latter are found in countries of import. Countries of origin: Thailand, Vietnam, India.
Kumquat
Exotic fruits of China mainly. Small citrus fruits are 2-4 centimeters in length. They have inedible bones inside. Eaten with the peel. The taste is similar to orange, but more sour. You can also try it in Japan and Southeast Asia.
Cupuacu
Melon-shaped fruit. Covered with a red-brown hard crust. The inside is white, sweet and sour with seeds. The most delicious fruit is considered to be the one that leaves the tree itself. The trees are located in Brazil, Mexico, Colombia.
Kuruba
A fruit shaped like a cucumber on the outside and corn on the inside. The ripe color of the fruit is bright yellow. It's fiery inside orange pulp. The taste is juicy, sweet, with sour notes. Contains a lot of water. Grows in Bolivia, Uruguay, Colombia, Argentina.
Lychee
It is similar in appearance to longan, but has a brighter taste and smell. Ripe lychee is distinguished by the red color of its peel. The transparent, smooth flesh has a sweet taste. Contains an inedible pit. Where to eat: China, Cambodia, Indonesia, Thailand.
Longkong
Externally it resembles a longan. It is distinguished by its larger size and yellowish peel color. The delicacy inside is similar in shape to garlic. The taste is specific, sweet and sour. The peel is inedible, but useful. You can find it in the markets of Thailand.
Magic fruit
Guest from West Africa. The small red fruits reach 2-3 centimeters and grow on trees. They have a bone inside. The magic of the fruit lies in its ability to retain the sweetness of the taste for a long time. Lemons and grapefruits eaten after the treat will also seem sweet.
Mameya (Mammaya)
Similar to apricot in appearance and taste of the pulp. Larger in size - up to 20 centimeters in diameter. The peel is light brown. The berry has one to four seeds. The flavor is mango-like. Place of offer: Ecuador, Mexico, Colombia, Venezuela.
Mango
A popular large fruit in tropical countries. It is better to cut the fruit with a knife - remove the skin and bone. The color of the fruit changes with the degree of ripeness - from green to orange-red. The palate gathered notes of melon, rose, peach and apricot. Countries of origin: Myanmar, India, Indonesia, Thailand, Vietnam.
Mangosteen
Outwardly it resembles a persimmon, only the color is dark purple. The skin is thick and inedible. Inside are garlic cloves with a unique sweet and sour taste. Ripe fruit is elastic and without dents. Mangosteen peel juice does not wash off. Sample locations: Cambodia, Vietnam, Philippines, Myanmar, Thailand.
passion fruit
Fruits of various colors from yellow to purple. The diameter is 8 centimeters. Ripe fruits are covered with wrinkled skin. The pulp is the same rainbow, depending on the variety, similar to sweet and sour jelly with seeds. Is an aphrodisiac. Grows in Vietnam, India, Cuba and the Dominican Republic.
Marang
The fruit is elongated. The peel is covered with spines; the degree of ripeness is determined by their hardness. Inside are white fruits with a seed. Flavors range from sweet sundae to light marshmallow. Perishable, cannot be transported. Grows in Australia, Malaysia and the Philippines.
Marula
A perishable fruit that can ferment. The effect also affects animals. The fruits are small, yellow, with a stone. Fresh with a light aroma and not sweet in taste. Can be found exclusively in Africa.
Mafai
Small fruits in yellow, orange and red shades. They grow up to 5 centimeters. The thin skin conceals transparent slices of fresh, sweet taste. The bone of the fruit is bitter and tightly attached to the pulp. You can find it in India, China, Thailand, Vietnam.
Medlar
Sunny orange small fruit with brown seeds. The unripe taste resembles persimmon - tart and viscous. Ripe has aroma and taste qualities blueberries Native home of the fruit: Egypt, Dominican Republic, Crimea, Abkhazia, southern Russia.
Naranjilla
A fruit similar in shape to cherry tomatoes. The hairy fruit goes through stages of maturity from green to bright orange. Taste – strawberry-pineapple with notes of mango. Grows in Panama, Peru, Ecuador, Costa Rica.
Noina (sugar apple)
A fruit that is the size of a medium apple and has the appearance of a green cone. The internal component is soft, sweet, and pleasant to the taste. Cutting is difficult due to the uneven, inedible skin. The maturity of the fruit is determined by its softness. But don’t be overzealous - the fruit is fragile and may fall apart when checked. Place of growth: Thailand.
Noni
The fruit is shaped like a convex potato and is green in color. The fruit has a specific smell - spoiled blue cheese. The taste is not pleasant - bitter. But in its homeland it is considered very useful and healing. Noni is a staple of the diet of poor people in Southeast Asia. You can find it in Australia and Malaysia.
Papaya
Fruit in the shape of a cylinder. Color ranges from unripe green to mature yellow-orange. The size reaches 20 centimeters. It is more convenient to buy cut ones. The flavor is a melon-pumpkin mixture. Places of cultivation: Bali, India, Sri Lanka, Thailand, Indonesia.
Pepino
Exotic fruits from Egypt. Large – up to 700 grams. Painted in different shades of yellow with lilac stripes. Inside are seeds that are edible. You should choose a ripe fruit - it is tender, soft, with a melon note. The skin is removed - it is possible, but unpleasant to eat. You can also try it in Peru, Turkey, New Zealand.
Pitaya
An oblong fruit of bright color (pink, burgundy, yellow). The surface is scaly. You can peel it like a grapefruit or cut it and eat it with a spoon. Inside the pulp is transparent, white or reddish, sprinkled with small grains. Grows in Sri Lanka, the Philippines, Malaysia, China, Vietnam.
Platonia
Small brown fruits up to 13 centimeters in diameter. Inside there are several unusable grains. The interior is white with a tropical taste and aroma. Used as a base for sherbet and jelly. Habitat: Paraguay, Colombia, Brazil.
Pomelo
Citrus hybrid of orange and grapefruit. It is large in size, reaching up to 10 kilograms. The peel is thick, fleshy, green in color. The pulp is in filmy segments that are bitter. The taste is less juicy than grapefruit. You should choose a ripe one based on its bright citrus smell. You can eat in Tahiti, India, China, Japan.
Rambutan
A fuzzy fruit of red-violet color. You can open it by twisting it with both hands in different directions. Transparent inside, with bright taste. Unprocessed grains are poisonous. Ripeness directly depends on the brightness of the color of the fruit. They will be offered to buy in the Philippines, Indonesia, India, and Thailand.
Hand of Buddha (Citron)
Beautiful on the outside but uninteresting on the inside. The unusual shape of the fruit resembles a hand with many fingers. But 70 percent of the fruit consists of peel, 30 percent of sour-bitter pulp. Actively used in culinary arts. You can admire this wonder in India, Japan, Vietnam, and China.
Sala
A convex brown fruit with small spiny projections. It is advisable to clean with a knife. The inside is divided into 3 parts with a bright sweet taste of pear persimmon. Parameters – up to 5 centimeters. Grows in Malaysia, Thailand.
Santol
It has a pear shape and an uneven brown color. The peel is inedible and requires removal. The pulp is white with a bright mangosteen flavor. The seeds have a laxative effect and are used as needed. Grows in Cambodia, Indonesia, Vietnam, Philippines.
Sapodilla
A small fruit with a thin matte skin. The size of the fruit is 10 centimeters and 200 grams. The taste is milky caramel, causing viscosity in the mouth. It is not recommended to eat sunflower seeds. Grows in Indonesia, Vietnam, Sri Lanka, Hawaii.
Sugar palm (Cambodian palm)
“Female” trees bear fruit. The fruit pulp is packed deep inside, transparent white. Has refreshing properties. It is the basis for Thai sweet ice. Distributed in Thailand, Indonesia, and the Philippines.
Natal plums
The fruits of this tree are the only part of the bush that does not harm people. The branches and leaves are unfit for consumption and contain poison. The color of plums is bright pink with a wrinkled texture, and the taste is sweet. Suitable for use in baked goods as a filling. Homeland - South Africa.
Tamarillo
The berry is oval-shaped with dimensions up to 5 centimeters in diameter. Skin color options: yellow, burgundy, purple. The peel is unhealthy and can be peeled off with a knife. The taste is currant with notes of tomato. The smell is bright fruit. Located in Peru, Brazil, Ecuador, Bolivia, Chile.
Tamarind
Outwardly, it resembles a bean pod with a light brown skin. Used in preparing sweets and sauces for meat. The pulp is dark brown with a spicy sweet and sour taste. Has bones. You can try it in Sudan, Thailand, Cameroon, Australia, Panama.
Feijoa
Green fruit with a tail on top. Weight reaches 45 grams, size up to 5 centimeters. The peel is thin with an ambiguous taste, sour and causes viscosity in the mouth. It is recommended to peel the fruit or cut it into two halves and eat it with a spoon. The color of the pulp varies from cream to burgundy (the latter indicates spoilage of the product). The taste is fresh, tropical, with strawberry notes. Grows in South America, Georgia, Abkhazia, and the Caucasus.
Breadfruit
The unripe fruit serves as a source of nutrition for residents of African countries. When cooked it has a bready taste. Ripe fruits have a pleasant sweetness, similar to bananas. The size is large, up to 3.5 kilograms. It is recommended to purchase cut up. It is possible to take a sample in Southeast Asia.
Chrysophyllum (Star apple)
The fruit is oval-shaped with a skin color that matches the flesh – soft green or lilac. The flesh is sticky, sweet, and has the consistency of jelly with seeds like an apple. Cut like a star. It is recommended to consume only ripe fruits. Where it grows: India, Vietnam, Philippines, Malaysia.
Cereus
A relative of pitaya, it is round and has a smooth surface. Inside is juicy transparent watery pulp with seeds. The taste is tropical, bright, sweet. They eat it by cutting it in half with a spoon. The peel is not suitable for food. Grown on Israeli plantations.
Cherimoya
The surface of the fruit is green in color and may or may not have tubercles. The pulp is similar in structure to orange, but includes the flavors of mango, banana, strawberry with notes of ice cream. Contains hard, inedible grains. Habitat: Asian countries, Israel, Algeria, Australia, Spain.
Black sapote (Chocolate pudding)
A dark green variety of persimmon. The pulp takes on an almost black color with brown seeds. The taste of chocolate pudding, sweet and bright. The size reaches 13 centimeters in length. The birthplace of the product is Guatemala, Brazil, Southern Mexico.
Chompu
The shape is similar to bell pepper. The light varies from green to red. Inside is white flesh. The taste is sweet, watery. It quenches thirst well. It is not subjected to purification and has no seeds. Grows in Sri Lanka, Colombia, India, Thailand.
Jujube
Small fruits up to 6 centimeters. Smooth, green with brown spots. It has a sweet apple taste and a tropical aroma. Delicious fruits– dense, not hard. The skin is edible, the pit is not. Found in Japan, China, Thailand, and the Caucasus.
They have long appeared on the shelves of our stores tropical fruits with fancy names we've never heard of. But from which side to approach these fruits and how to consume them still remains a mystery to many.
Guava
This fruit comes from tropical America and today can be found in Egypt, Israel or Thailand. Guava fruits, which look like small pears, can be eaten with the peel and seeds.
The leaves of the plant have the magical property of relieving toothache. Guava tastes like strawberries and pears. The edible center can be white, yellow or red.
May be seedless or with pale edible seeds. Round, oval, pear-shaped guava can be up to 5-10 cm in length. It is rich in vitamin C, as well as vitamin A, fiber, potassium, and phosphorus. Guava is used in juices, jams and desserts.
Guava goes well with dairy products, and also normalizes blood pressure and perfectly stimulates digestion, which is sometimes simply necessary during the acclimatization period.
Jackfruit
The jackfruit, or Indian breadfruit as it is also called, is the size of a large green melon and weighs up to 40 kg and can be found in Southern Thailand. Juicy yellow slices of fruit, spreading a strong aroma, have a rather specific taste.
Most often they are eaten raw, cut into strips and poured into syrup with crushed ice. Unripe jackfruit is also used as a vegetable, adding to vegetable sauces and soups.
In addition to the pulp of the fruit itself, local residents got used to eating the flowers of the fruit, adding them to hot pepper or in shrimp sauce, young leaves and seeds go into papaya salad, and candied fruit is made from jackfruit peel.
Durian
Actually, durian became famous precisely because its fruits have an exceptional taste, but a very unpleasant, difficult to describe smell. It is also called the “king of all fruits” - because huge amount vitamins and microelements.
The fruits of durian, the king of Thai fruits, weigh from 2 to 10 kg, and their pulp, or rather large seeds, are protected by huge, terrifying-looking spines. It is believed that the smaller the durian seeds, the stronger their smell.
It's worth trying durian for the first time fresh air and in small quantities. Local residents consume durian not only for pure form, they add the fruit pulp to ice cream, pies, mousses, preserve it and candied it.
Carambola
In appearance, carambola resembles yellow starfish, and its sweet and sour pulp, reminiscent of an apple, orange and grape at the same time, crunches pleasantly on the teeth. Sri Lanka and Bangladesh are considered the birthplace of carambola, however, it can also be found in Brazil.
Carambola fruits reach 5-12 cm in length, go well with cheese and, like guava fruits, contain a large number of vitamin C.
There are two types of carambola - sour, which is mainly used for preparing various drinks, and sweet, the fruits of which are used in fresh or candied.
Kiwano
Horned melon, African cucumber, English tomato - all these are names that Europeans generously gave to the African kiwano plant, which actually belongs to the cucumber and melon family.
Today, kiwano is grown not only in African countries, but also in California and New Zealand. Bright yellow, oblong fruits with small spikes on the skin, rich green flesh and numerous white seeds taste like a cross between cucumber, melon, lime and banana.
The pulp of this fruit is added to desserts, cakes, ice cream and cocktails. From the peel unripe fruits They make unique dishes for fruit salads.
Kumquat
Kumquat, kinkan or Chinese Mandarin distributed in Japan, Southeast Asia, Greece and the USA.
Unlike other citrus fruits, the bright orange kumquat is eaten with its thin peel, which gives the fruit a spicy flavor. For residents of eastern countries, kumquat replaces lemon - it is added to meat and fish dishes, desserts and salads.
They say that kumquat relieves a morning hangover better than any medicine, so if you accidentally had too much tequila or something similar at a local restaurant the night before with friends, a slice of this unusual tangerine will save you.
Kuruba
This vegetable is called the queen of the desert plateaus of Colombia, Uruguay and Bolivia. Externally, kuruba resembles a large cucumber with a yellowish-green velvety skin; its pulp consists of numerous transparent orange grains, each of which contains a dark seed.
The pulp of kuruba is very aromatic and has a sour taste. Kuruba is indispensable during long walks on hot streets, as it perfectly quenches thirst and, in addition, is an excellent medicine for European stomachs accustomed to eating fast food.
Lychee
At one time, lychees were brought to Thailand from China, so the fruit was considered quite expensive. Now in the north of the country there are many farms where lychees are grown, however, the prices for it still remain higher than for other fruits. There are many varieties of lychee. In general, the fruit is characterized by a sweet taste and delicate pulp, similar to grapes, with a color ranging from pink to purple.
Longan
The longan, which received the nickname “dragon's eye” because of its appearance, is native to Thailand and China. Longan fruits are brown or yellow-red in color, have a thin but durable skin, the flesh of the fruit is transparent and almost colorless, inside which there is a dark seed, reminiscent of the pupil of an ancient lizard.
Longan has a sweet taste with a characteristic musky aftertaste; its pulp is rich in vitamin C, calcium and phosphorus. They sell it like grapes in whole bunches. Tea is brewed from the bark of the longan tree; the juice from its fruit quenches thirst, refreshes and even improves appetite. By the way, longan tolerates freezing well and can be stored frozen for several weeks, so when you visit Thailand or China, you can not only taste this fruit yourself, but also take a couple of branches with you as an exotic gift.
Lulo
Lulo resembles an ordinary yellow tomato, but only in appearance. Inside this fruit there are many creamy white seeds. The taste of lulo is also somewhat unusual - a peculiar mix of pineapple, strawberries and the same tomato.
Lulo grows in Peru, Ecuador, Colombia and Central America. The fruit contains large amounts of vitamin A and phosphorus. Freshly squeezed lulo juice will enrich your body with vital energy, calm your nerves and at the same time make your hair and nails even more beautiful.
Mangosteen
The pretty mangosteen, mangosteen or garcinia grows in Thailand, Indonesia, Malaysia, Myanmar, Honduras, Sri Lanka and the Philippines and is considered one of the most delicious fruits in the world. It’s no wonder that Queen Victoria of England herself loved to eat fresh mangosteen.
The purple-brown, dense skin of the mangosteen hides small white jelly-like segments of pulp with a tart, sweet taste.
Mangosteen has an antioxidant effect, so a glass of freshly squeezed juice from this fruit in the morning will not only give you a taste pleasure, but also protect your skin from the scorching sun and make it smoother.
Pitahaya
The fruits of pitahaya, a tree-like cactus, can be tasted in such countries of Southeast Asia as Thailand, Vietnam, the Philippines, Japan, and Taiwan.
Pitahaya fruits can be yellow, red, orange, the pulp can be from white to purple, but always filled with small dark seeds, which are usually peeled before use.
For its unusual appearance, pitahaya has been nicknamed “dragon fruit” and “prickly pear”, however, the taste of this fruit is somewhat inferior to its bright appearance - not too aromatic, not too rich, not too sweet.
Despite this, the juice and pulp of pitahaya are enjoyed in its pure form, and also added to sweets. confectionery The pulp is used to make jam and jelly, the juice is mixed with lime or lemon and used as a base for summer refreshing drinks.
Rambutan
The name of the fruit rambutan, which is often called hairy fruit, comes from the Malaysian word for hair. The thing is that the bright red peel of rambutan is completely covered with dark or light brown hairs, the tips of which have a greenish tint. Rambutan pulp has a gelatinous texture and is white-yellow in color.
Despite the inedible name and terrifying appearance, the taste of rambutan is more than pleasant. The pulp of the fruit, which, like longan, is sold in bunches (the rambutan fruit is no larger than a walnut), is consumed both raw and in the form of compote, jam, and filling for pies. Rambutan is added to sauces and ice cream.
Unfortunately, rambutan is very poorly stored, so importing this fruit to other countries is very difficult.
Sapodilla
Another fruit that grows on plantations in Thailand, Sri Lanka, the Philippines and India is sapodilla. With a beige, rough skin like a kiwi, reddish-brown flesh that is grainy in texture and honey-sweet in taste, and seeds similar to persimmon seeds, sapodilla is prized for its high calcium and vitamin A content.
It is almost impossible to see sapodilla in European supermarkets - like rambutan, this fruit does not last long at all, and besides, it does not have a very pleasant taste when unripe.
Tamarilo
This exotic fruit comes from Latin America and New Zealand. Due to its external resemblance to tomatoes, the first colonialists called the tamarilo plant a tomato tree.
The tamarilo is also similar in size to a tomato - from 2 to 7 cm - but, unlike tomatoes, the taste of this fruit is sweet and sour and, before tasting, the tamarilo should be peeled.
Tamarilo, like many other tropical fruits, is rich in antioxidants that slow down skin aging, and contains increased amounts of vitamin C. Locals use tamarilo both as a fruit - eating it for dessert with ice cream, and as a vegetable - frying it with onions and serving it as garnish.
Yam
Yams are the staple food for islanders living in New Zealand. However, do not rush to taste the yams. The thing is, before you put a piece of this exotic vegetable into their mouths, local residents subject both the leaves and fruits of the plant to thorough cooking in order to destroy the toxic calcium oxalate it contains.
Yam tubers resemble potatoes in appearance, and they are prepared similar to the vegetable we know - boiled, baked, steamed. After removing the skin, the yams are served with stewed onions or fried in oil. True, unlike potatoes, one yam tuber can reach 2.5 m in length and weigh up to 70 kg.
Only the most timid traveler, finding himself in an exotic country, embarrassed by its appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite into a piece of mangosteen, durian or herring. Meanwhile, it is a gastronomic revelation that can become one of the most vivid impressions of the entire trip.
Below are exotic fruits from different countries - with photos, descriptions and English equivalents of names.
Durian
Durian fruit - "a fruit with the taste of heaven and the smell of hell" - incorrect oval shape, with very sharp spines. Under the skin there is viscous pulp with a unique taste. The “king of fruits” has a pungent ammonium smell, so strong that durian is prohibited from being transported on airplanes and taken into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. The fragrant and most exotic fruit in Thailand is very rich in vitamins and nutrients.
A few rules for those who want to taste (not try!) durian:
- Do not try to choose the fruit yourself, especially during the off-season. Ask the seller about this, have him cut it up and pack it in transparent film. Or find already packaged fruit in the supermarket.
- Press the pulp lightly. It should not be elastic, but easily knead under your fingers, like butter. The elastic pulp already smells unpleasant.
- It is not advisable to combine it with alcohol, since durian pulp acts on the body as a huge stimulant. Thais believe that durian warms the body, and a Thai proverb says that the “heat” of durian can be tempered by the coolness of mangosteen.
Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.
Season: from April to September, depending on the region.
Mangosteen
Other names: mangosteen, mangosteen. This delicate fruit with thick purple skin and round leaves at the stem. The white pulp resembles a peeled orange and has a difficult to describe sweet and sour taste. Inside the mangosteen there are six or more soft white segments: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruit in your hand and lightly squeeze it: the peel should not be hard, but not very soft. If the skin is wrinkled unevenly different places, the fruit is already stale. You can open the fruit by making a hole in the peel using a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you will simply crush it. Tolerates transportation well.
Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.
Season:
Jackfruit
Other names: Indian breadfruit, eve. It is a large fruit with thick, spiky yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchess pear. The segments are separated from each other and sold in bags. Ripe pulp is eaten fresh, unripe pulp is cooked. Jackfruit is mixed with other fruits, added to ice cream, and coconut milk. The seeds are edible when boiled.
Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.
Season: from January to August, depending on the region.
Lychee
Other names: litchi, Chinese plum. Heart-shaped or round fruit grows in clusters. Under the bright red skin there is white transparent pulp, juicy and sweet in taste. During the off-season in Asian countries, these tropical fruits sold canned or in plastic bags.
Where to try: Thailand, Cambodia, Indonesia, Australia, China.
Season: from May to July.
Mango
One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango is reminiscent of apricot, rose, melon, and lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.
Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.
Season: all year round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.
Papaya
A large fruit with yellow-green skin. Cylindrical fruits exotic fruits reach 20 centimeters in length. The taste is something between melon and pumpkin. Ripe papaya has bright orange, unusually tender flesh that is pleasant to eat and aids digestion. Unripe papaya is added to spicy Thai salad (som tam), it is fried, and meat is stewed with it.
Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.
Season: all year round.
Longan
Other names are lam-yai, “dragon's eye.” It is a round, brown fruit that looks like a small potato. Very sweet and juicy, it has a lot of calories. The easily peeled skin covers translucent white or pink flesh, similar in consistency to jelly. At the core of the fruit there is a large black seed. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.
Where to try: Thailand, Vietnam, Cambodia, China.
Season: from mid-June to mid-September.
Rambutan
Rambutan is one of the most famous tropical fruits, which is characterized by “increased hairiness.” Under the red fuzzy skin hides white translucent flesh with a sweet taste. To get to it, you need to “twist” the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, but roasted ones are harmless. When choosing, you need to be guided by color: the pinker, the better.
Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.
Season: from mid-April to mid-October.
Pitaya
Other names: pitahaya, long yang, " dragon fruit", "dragonfruit". It is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated in shape. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), you can see dense white, red or purple pulp inside with many small seeds. good at fruit cocktails combined with lime.
Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partly Japan, USA, Australia, Israel.
Season: all year round.
Carambola
Other names are “tropical stars”, starfruit, kamrak. Its yellow or green fruits are similar in size and shape to bell peppers. When cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies; they do not need to be peeled.
Where to try: Borneo island, Thailand, Indonesia.
Season: all year round.
Pomelo
This fruit has many names - pomela, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.
Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.
Season: all year round.
Guava
Other names are guava, guava. Round, oblong or pear-shaped fruit (from 4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to pit. When ripe, the fruit turns yellow and is eaten with the peel to improve digestion and stimulate the heart. When unripe, it is eaten like a green mango, sprinkled with spices and salt.
Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.
Season: all year round.
Sapodilla
Other names are sapotilla, tree potato, ahra, chiku. A fruit that looks similar to kiwi or plum. U ripe fruit milky caramel taste. Sapodilla can be a little "knitty" like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and folk medicine.
Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).
Season: from September to December.
Sugar Apple
A very healthy pale green fruit. Under the distinctly lumpy, swamp-green skin hides sweet, aromatic flesh and seeds the size of beans. Aroma with subtle pine notes. Ripe fruits are moderately soft to the touch, unripe ones are hard, and overripe ones fall apart in the hands. Serves as the basis for Thai ice cream.
Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.
Season: from June to September.
Chompoo
Other names - pink apple, Malabar plum. The shape resembles a sweet pepper. It comes in both pink and light green. The pulp is white, dense. There is no need to peel it, there are no seeds. The taste does not stand out in any way and is more reminiscent of slightly sweetened water. But when chilled, these tropical fruits quench your thirst well.
Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.
Season: all year round.
Ackee
Ackee, or bligia savory, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts and creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to their high toxin content. They can be eaten only after special processing, for example long-term boiling. Ackee tastes like a walnut. In West Africa, soap is made from the peel of the unripe fruit, and the pulp is used for fishing.
Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.
Season: from January to March and from June to August.
Ambarella
Other names: Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits golden color with thin hard peel collected in clusters. Inside there is crispy, juicy, yellow flesh and a hard bone with spines. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, and marmalade are prepared from them; unripe fruits are used as a side dish and added to soups.
Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.
Season: from July to August.
Bam-balan (Bambangan)
Winner in the category “Most native taste”. Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval-shaped, dark in color, the smell is slightly pungent. To get to the pulp, you just need to peel off the skin. The fruit is also added to side dishes.
Where to try: Borneo island (Malaysian part).
Salak
Other names are sala, herring, rakum, “snake fruit.” Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and is easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.
Where to try: Thailand, Indonesia, Malaysia.
Season: all year round.
Bael
Other names: tree apple, stone apple, Bengal quince. When ripe, the grey-green fruit turns yellow or brown. The peel is dense, like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fuzzy seeds, and is divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing a sore throat, so the first experience with bail may be unsuccessful.
Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.
Season: from November to December.
Kiwano
Also - horned melon, African cucumber, horned cucumber. When ripe, the shell becomes covered with yellow thorns, and the flesh becomes rich in color. green color. The oblong fruits are not peeled, but cut, like a melon or watermelon. The taste is a cross between banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes and also marinate. Unripe fruits are also edible.
Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).
Season: all year round.
Miracle Fruit
Other names: wonderful berries, sweetish puteria. The name of the exotic fruit is completely deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds are deceived by a special protein contained in magic fruits - miraculin. Sweet foods seem tasteless.
Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).
Season: all year round.
Tamarind
Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with a brown peel and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As souvenirs, tourists bring home meat sauce and syrup for cocktails based on Indian dates.
Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.
Season: from October to February.
Marula
Fresh marula is found exclusively on the African continent, and all because after ripening the fruits begin to ferment in a matter of days. The result is a low-alcohol drink (you can find elephants “intoxicated” by marula). Ripe fruits are yellow in color and resemble a plum in appearance. The flesh is white, with a hard stone. Until the fermentation process begins, she pleasant aroma and unsweetened taste.
Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)
Season: since March.
Kumquat
Other names: Japanese orange, fortunella, kinkan, Golden Apple. The fruits are small, they really look like mini-oranges, the crust is very thin. Edible entirely, excluding the seeds. It tastes a little sour than orange, smells like lime.
Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).
Season: from May to June, on sale all year round.
Citron
Other names: Buddha's hand, cedrate, Corsican lemon. Behind the external originality lies a trivial content: the oblong fruits have an almost solid peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the Buddha's hand is planted in a pot as an ornamental plant.
Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.
Season: from October to December.
Pepino Dulce
Also - sweet cucumber, melon pear. Formally, it is a berry, although a very large one. The fruits are varied different sizes, shapes and colors, some are bright yellow with red or purple streaks. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino is tasteless, as are unripe ones.
Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.
Season: all year round.
Mamey
Other names are sapota. The fruit is small and round. Inside there is orange pulp, the taste, as you might guess, is reminiscent of apricot. It is added to pies and cakes, canned, and jelly is made from unripe fruits.
Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.
Naranjilla
Other names: naranjilla, lulo, golden fruit of the Andes. Externally, naranjilla resembles a hairy tomato, although its taste is reminiscent of pineapple and strawberries. The juice and pulp are used to make fruit salads, ice cream, yoghurts, biscuits, sweet sauces and cocktails.
Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.
Season: from September to November.
Other names: Indian mulberry, cheese fruit, pork apple. The fruit is the size of a potato or large plum, the skin is translucent. When ripe, noni turns from green to yellow and almost white. Noni has a strong aroma and bitter taste, which is why it is sometimes called the “vomit fruit.” Popular rumor ascribes to noni the properties of curing almost half of the diseases, and some call it the most useful exotic fruit.
Where to try: Malaysia, Polynesia, Australia, Southeast Asia.
Season: all year round.
Jabuticaba
Also - jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jellies, and marmalade are made from the pulp.
The juicy and aromatic fruits are shaped like a melon, reaching 25 centimeters in length and 12 centimeters in width. The skin is slightly hard, red-brown. The pulp is white, sour-sweet, the seeds are located in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolate. It is believed that the most delicious cupuacu is the one that fell to the ground.
Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.
Season: all year round.
Marang
Marang fruits are elongated and have a thick skin covered with spines that harden as they ripen. Inside there are white segments with seeds; they are quite large, about a third of the palm of your hand. Everyone describes taste differently. So, some are sure that it resembles an ice cream in a waffle cup, others - that it resembles a marshmallow. Still others cannot describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, you need to eat it immediately. If the fruit is slightly squeezable, it should be allowed to sit for a couple of days. Marang is usually eaten fresh, but is also used in desserts and cocktails. The seeds are fried or boiled.
Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.
Season: from August to the end of April.
Fruits of Thailand
Fruits are sold year-round, although mangosteen, for example, is not very common during the off-season, and pineapples are twice as expensive. You can buy it at markets, from street stalls, or from merchants with mobile carts.
Pineapple, banana, guava, jackfruit, durian, melon, star fruit, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.
Fruits of Vietnam
Vietnam, one of the largest suppliers of fruits in the world market, can become a serious competitor even to Thailand. The most fruit is in the south of Vietnam. During the off-season, prices for especially exotic fruits can increase 2-3 times.
Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.
Fruits of India
India is located in several climatic zones, which creates favorable conditions for growing fruits characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.
Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.
Fruits of Egypt
The harvest in Egypt is harvested in spring and autumn, so fruit is almost always in season here. The exception is border periods, for example, early spring, when the “winter” fruits have already departed, and the “summer” fruits are just approaching.
Apricot, quince, orange, watermelon, banana, grapes, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, starfruit, kiwi, red banana, lemon, mango, pickle, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.
Fruits in Cuba
Unlike Egypt, the seasons in Cuba are much more clearly defined. All year round you can buy pineapples, oranges, bananas, guavas, and papaya. In July-August the most delicious mangoes, in the summer the season of mamoncillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.
Avocado, pineapple, annona, orange, banana, Barbados cherry, grapefruit, guava, caimito, star fruit, coconut, lime, lemon, mamoncillo, mango, passion fruit, papaya, sapodilla, tamarind, cherimoya.
Fruits in the Dominican Republic
The tropical Dominican Republic predictably has a lot of fruits: from the most common ones like bananas and pineapples to exotic ones - granadillas, mamoncillos and sapotas.
Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamoncillo, mamon, mango, passion fruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.
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