Triangular fruit. Exotic fruits of the world - their names and descriptions

From this article you will learn about the most popular exotic fruits sold in Thailand. And also: how much fruits cost, what they taste like, how to eat them and how to export them.

Of course, you have already tried some exotic fruits. But “herring” and “sapodilla”, for example, became a discovery for us)

Of course, you should just try them all and find your favorites.

1. Salak (Snake Fruit)

Form: Oval, elongated. Often sold in branches (~ 8-10 fruits each). There are thorns on the peel.

Color: Purple-brown-red-brown, reminiscent of snakeskin

Pulp: Light, yellowish, juicy, slightly fibrous, with large brown seeds. Inside it is divided into 2-3 slices.

Taste: Honey-sweet, with sourness

How they eat: Remove the skin with a knife and eat. Cleaning is not easy, because... The peel has spines and the peel itself is quite dense.

Season: May-August

Price: 40-60 baht per kg (~80 rubles or 1.33 $)

Our impression: We liked the fruit! But it is difficult to clean and the seeds are very large. After a couple of days of storage in the refrigerator, the skin of the herring becomes dry and difficult to clean. So it is better to eat the fruit fresh.

2. Longan (Dragon Eye)

Form: Small round fruits. Sold on branches in a bunch or without branches, in a box. Longan looks like small potatoes.

Color: Light brown (potato)

Pulp: Transparent white, juicy, watery. The consistency resembles a ripe plum. Inside there is a large, black, round bone. That’s why the name is “dragon’s eye”.

Taste: Not very pronounced, delicate, sweet and sour, can be vaguely compared to strawberry.

How they eat: Peel and eat. On the outside, longan has a rather thin but dense peel. It will have to be cut to clean the fruit. Separates easily.

Season: May-August, but they were also in March :)

Price: 90 baht per bunch or 50 baht (~100 rubles or $1.66) per box

Our impressions: We liked the fruit. It's weird, juicy, and easy to peel.

3. Sapodilla (Lamut, Sapodilla)

Form: A small oval fruit, about the size of a small chicken egg.

Color: Brown. Looks like a bald kiwi :)

Pulp: Brownish, consistency comparable to persimmon or ripe pear. Inside there are 2-3 small black elongated bones.

Taste: Honey-caramel, incredible! Very sweet.

How they eat: Remove skin, eat, spit out seeds

Season: September-December, very rare in March - but can also be found

Price: 65 baht per kg (~130 rubles or 2.1 $)

Our impressions: We award this fruit second place! (Mango takes first place). Sapodilla is an incredibly tasty thing. The only negative is that it spoils quickly.

4. Mangosteen (Garlic, Mangosteen)

By the way, it’s correct - “Mangosteen”, not “Mangosteen” :)

Mangosteen looks like this:

Form: Round in shape, about the size of a tangerine. On top is a small twig and a couple of small leaves.

Color: The skin is dense, dark brown on the outside, purple on the inside.

Pulp: White, watery, sweetish. It is divided into cloves, which makes mangosteen look like garlic. There are bones inside the large lobules.

Taste: Sweetish, with sourness, not bright.

How they eat: Peel the skin (with a knife) and eat the inside

Season: April-September

Price: from 50 baht per kg (~100 rubles or 1.7 $)

Our impressions: In Thailand, this thing is called the “queen of fruits”, but we did not understand its charm. It's worth trying once.

5. Mango

Form: Oval, tapered on one side

Color: Light, yellow-orange

Pulp: Soft, delicate, non-fibrous. The pulp of ripe fruit melts in your mouth. The bone is quite flat.

Taste: Mango in Thailand, unlike mango from Moscow stores, has a less rich (not so sharp) taste. Sweet, honey. Mango taste :)

How to eat: Peel the skin thinly and enjoy

Season: April-July. Out of season they also sell, but more expensive

Price: Mangoes in Thailand are not cheap (in March), 80 baht per kilogram (~160 rubles or $2.5). You can bargain for 70 baht. Can be found for 60, but small in size and broken.

Our impressions: incredibly delicious! Eat your fill there. In our stores, this delicacy is expensive and you can’t often find good options.

Sometimes fruit shops also sell green mangoes. These are the same mangoes, only not ripe, and therefore cheaper. They are edible, but hard. Ripe mangoes, of course, taste better.

Probably the one who came up with the design of the Nokia 7610 phone ate a lot of Thai mangoes :) Here is my first association:

Mangoes from Thailand should be stored in the refrigerator. Our fruit lasted well for a week. Maybe they would have lasted longer, but they ended :)

6. Pitahaya (Pitaya, Dragon Fruit, Dragon Fruit, Pitahaya, Dragon Friut)

Form: Oval fruits, slightly larger than a large apple.

Color: Bright crimson skin with green scales

Pulp: White, with black seeds. The seeds are the size of poppy seeds.

Taste: No distinct taste, slightly sweet, seeds crunch on the teeth. The consistency is comparable to kiwi, only grainier.

How they eat: Cut into two halves and eat with a spoon. Or peel and cut into slices.

Season: all year round

Price: 90 baht per kg (~180 rubles or $2.8)

Our impressions: Beautiful, bright, interesting, but... tasteless. Buy it once, at least your eyes will be pleased - the color combination is simply incredible!

7. Carambola (Star fruit, Start Fruit, Carambola)

Form: Small, fairly light, oval in shape. In cross section it has the shape of a five-pointed star. The size of this star fruit can be compared to a large pear.

Color: yellow-green, yellow-orange.

Pulp: The pulp can be compared to a thick-walled pepper: crispy, juicy.

Taste: To taste - like a pea pod. Herbal, watery, sweetish. Something like pepper.

How they eat: Cut into slices, do not peel.

Season: May-August

Price: 90 baht per kg (~180 rubles or $2.7)

Our impressions: Try it once, just for fun. I'm almost sure you won't want to again :)

8. Passion Fruit

Form: It is an oval-shaped fruit, about the size of a chicken egg. Ripe passion fruit does not look appetizing - like a dried plum.

Color: Burgundy brown

Pulp: Yellow, with small flat black seeds

Taste: Rich, sour, passion fruit flavor) You’ve probably also tried “peach-passion fruit” yogurt? So, a fruit with such a taste really exists

How they eat: Cut into halves, eat contents with a spoon

Season: January-April

Price: 120 baht per kg (~240 rubles or $3.7)

Our impressions me: It’s a very sour fruit, you can’t eat too much of it. Interesting to try.

9. Pineapple

Tasty in Thailand pineapples. They are sweeter and small in size.

Peeling them is not convenient, but in almost every fruit shop you can ask to peel a pineapple or even cut it into small pieces.

Price: 40 baht per piece (~80 rubles or 1.2 $)

We also tried watermelon, not impressed. Astrakhan watermelons are tastier :)

Bananas in Thailand they mainly sell only small ones, because... Large bananas are considered fodder here.

Tastes like delicious bananas)

The forbidden fruit in Thailand is durian. But it is prohibited except for storage in a hotel. Durians are sold in ordinary fruit shops. They say that you have to eat it within 5 minutes of opening it, otherwise it will start to smell horribly and you can’t wash away this smell with anything. We didn’t come across this miracle fruit. Probably not the season. And to be honest, we didn’t search well)

Worth a try coconut. Or rather, “coconut milk.”

Coconuts in Thailand are sold unripe. Those. Inside you will find not a dense nut, with a thickness of edible walls of about 1 cm, but only a slimy layer of 3 millimeters. But this is also tasty and can be eaten with a spoon.

Price: 40 baht per coconut (~80 rubles or $1.3). For this price they will open it for you and give you a straw and a bag.

I will also answer a popular question:

Is it possible to export fruits from Thailand and how to transport them?

You can and should :) Carry it in hand luggage. You can buy a special plastic fruit carrier that you can simply put in your bag.

Only durian, coconut, watermelon and melon cannot be exported. Why - told in

There are a lot of fruit stalls in Phuket, they are at almost every turn and are not very different from each other. So you can safely shop at the first one you come across.

As you can see, fruit prices in Thailand are quite reasonable. When I think that before the crisis it all cost half as much, I begin to regret that I didn’t go earlier :)

Still have questions? Ask, I will try to answer) I will be glad to receive any comments and remarks.

Have a delicious trip!)

It’s strange why I didn’t try this fruit in Spain. Apparently the title confused me - nisperos. I didn’t know the translation, and there was no one nearby who could tell me what kind of exotic it was.

This time I bought it and tried it. And I was not disappointed - tasty, juicy, refreshing. The fragrant and fleshy fruits caused an explosion of taste sensations. Out of surprise, I even coughed, as the juice jumped out of the fruit in splashes, like from a bottle of gas. Now I will no longer miss an opportunity to enjoy a fruit I have discovered to my heart’s content. That’s how you live forever, and you won’t try everything.

Nisperos ( Nisperos) in Spanish (emphasis on first syllable) or Japanese medlar is an Asian fruit that has existed on earth for several millennia. The birthplace of this tree is China, its subtropical regions. Medlar has taken root well in Japan and hence its name.

Until the 19th century, loquats did not grow in Spain or other Mediterranean countries. It was brought to Spain by sailors about two thousand years ago. The warm coastal areas of the Mediterranean are ideal for the tender tree, and it grows in the same area as citrus trees.

There are many varieties of loquats, each with some differences. As a rule, it has a pear-shaped fruit up to 8 cm in diameter, with smooth skin from yellow-orange to dark orange. It has soft yellow, very juicy pulp with a sweet and sour taste, similar to the taste of a mixture of apricot, apple, and plum. In appearance, medlar is very similar to apricot.

The fruit contains 2-4 large seeds that can be dried, roasted, ground and brewed as coffee for cores. It is better not to eat raw seeds, as they contain small amounts of toxic substances. But a decoction of the seeds can be used to treat the gastrointestinal tract.

In Spain there are 2 most common varietiesArgelino And Tanaka. The evergreen tree begins flowering in the fall, and the harvest ripens from May to June. The flowers resemble the scent of almonds.

The fruits are consumed raw. Can be served with cheese or cold meat, jamon. And those with a sweet tooth can experiment by combining nisperos with bananas, ice cream, and yogurt. Due to the high content of pectin, medlar is especially suitable for making preserves or jam; you can prepare juice, compote, and sauce.

This low-calorie product contains a lot of carbohydrates and fiber, and is a storehouse of vitamins and minerals. It contains carotene, vitamin C and B vitamins. And you get tired of listing the number of minerals: selenium, potassium, iron, phosphorus, magnesium, iodine, zinc, calcium, sodium - and that’s not all.

Therefore, this amazing fruit can be safely consumed when losing weight and treating the urinary tract, relieving pain from kidney stones, normalizing intestinal function, cleaning the liver and blood vessels from toxins and waste, and reducing sugar. Loquat helps control blood cholesterol and blood pressure.

But we should not forget that you need to follow moderation when dieting: a fasting day can only be 1 time per week and don't eat anymore 1 kg per day. For bronchial asthma and respiratory diseases, an alcohol tincture is prepared from the pulp of the fruit along with the seeds. Grind 5 pieces of medlar, add 2 tablespoons of honey and 100 ml of alcohol or vodka. Mix everything and leave in a dark place for a week. Take 30 g after straining 3 times a day before meals. There is relief from cough, removal of mucus from the lungs and improvement in general condition. Lovers of exotic plants have learned to grow medlar from seeds and admire it as an ornamental bush, and even harvest a small harvest after 5 years at home. There is a Spanish site for lovers of this fruit http://www.nisperosruchey.com/

The countries of Southeast Asia are simply a paradise for lovers of tropical fruits. Dragon fruit, mangosteen, tomarillo, durian, snake fruit, and many other exotic names here cease to amaze and become the norm. Surely in Russia, in large supermarkets, there are many of these fruits, only, firstly, the prices for them can differ by an order of magnitude, and secondly, in order for them to appear on the shelves in an attractive form, they are pretty stuffed with chemicals or They are sent unripe, which cannot but affect the taste and beneficial qualities. But in Southeast Asia, in their homeland, many of these fruits cost pennies - for example, a ripe and juicy mango in season can be bought for 5 rubles, and a large (3 kg), sweet papaya for 30 rubles. As for the usual apples and pears, here, on the contrary, they are among the most expensive fruits. In addition, there are almost no berries here, with the exception of strawberries, which sometimes makes us happy. We have been living in Bali for six months now, and every day we enjoy a variety of fruit flavors. There are several dozen tropical fruits here, and if you consider that each of them, as a rule, has several varieties, and the taste of each variety is unique and inimitable, then it becomes clear how good life is for fruit lovers here. The same fruits that we tasted in Mexico, India, Sri Lanka, Malaysia and Indonesia often differ not only in taste, but also in name and shape. At the market or in the store, our eyes are always wide open, it’s difficult to choose a specific fruit, so we buy huge boxes that can hardly fit on a bike. We deliberately do not write about prices, since they are different everywhere, depending on the country, seasonality, variety and ability to bargain. So, let's begin our acquaintance with tropical exotics.

Snake fruit, the Balinese call it salak

The fruits are round or pear-shaped, tapering to a wedge at the top, covered with a scaly brown skin reminiscent of snake skin, which is where the name of the fruit comes from. The peel is thin and easy to remove; just cut it or tear it at the edge, and then remove it like a shell from an egg. The flesh is white or beige in color and consists mainly of three segments. If the fruit is not ripe, then due to the high tannin content it will make your mouth stick, this is how we first tried it in Malaysia in the spring - we didn’t like it, and we happily forgot about it. Here in Bali, herring, as one of the most common fruits, quickly became familiar, we tried it again, and, one might say, we fell in love. There are 2 varieties common in Bali. One, more elongated, consists of 3 identical segments, has a pleasant refreshing sweet taste, reminiscent of pineapple and banana with a slight nutty flavor. The second, more rounded, with two large segments and a third small one without a seed, tastes similar to gooseberries and pineapple. Both varieties are quite interesting; we buy different ones with equal success. Salak contains tannin, which removes harmful substances from the body and has astringent, hemostatic and antidiarrheal properties. In the north of Bali, in the forests, we somehow discovered wild herring. Unlike the garden fruit, its peel is prickly with small needles, no more than 1 mm long, and the fruits themselves are smaller in size. They taste sweet, but peeling them is not very pleasant because of the thorns, so we fed them to monkeys, for whom the thorns were not a hindrance and they coped with peeling as quickly as they do with bananas.

Tamarillo

Tamarillo fruits are egg-shaped, about 5 cm long. The shiny peel is hard and bitter, inedible, and the pulp has a sweet and sour, tomato-currant taste, almost without aroma. The color of the peel can be orange-red, yellow, or purple-red. The color of the pulp is usually golden-pink, the seeds are thin and round, black, edible. The fruits resemble long-fruited tomatoes, which is why they called it the tomato tree. You can cut the tomarillo into 2 halves and simply squeeze the pulp into your mouth, or peel it with a knife, holding it by the tail - you will get a flower like this
Tamarillo contains a large amount of vitamins A, B6, C and E, as well as trace elements - iron, potassium, magnesium, phosphorus and calcium. The fruit will be useful for those who suffer from migraines. We fell in love with this fruit because of its berry-currant taste - there are very few berries in Bali, mostly all are imported (with the exception of strawberries). Tamarillo makes an excellent sauce when you add lemon juice, ginger and honey. The sauce is suitable for both spicy dishes and desserts.

Mango

Of the many tropical fruits, mango is still one of our favorites - it seems that you can eat as much of it as you like and never get tired of it. In Russia, we sometimes bought them in a store and the concept of different varieties did not exist for us - there are just mangoes and that’s it, imagine our surprise that, it turns out, there are several dozen types of them. India harvests about 13.5 million tons of mangoes per year (just think about the number!) and is thus the main producer (the most famous variety is mangifera indica 'Alphonso'), followed by China in second place in terms of productivity (just over 4 million tons) , in third place is Thailand (2.5 million tons), Indonesia 2.1 million tons. Ripe fruits of different varieties taste very different, most often they are sweet and have pleasant aromas of different shades from honey even to ginger
Arriving in India at the beginning of November, we were very surprised to find no mangoes on sale - it turned out that the season begins in April. We flew away at the end of March, and literally in the last week the first harvest appeared on sale - they were small red mangoes, very fragrant and sweet, we couldn’t tear ourselves away from them for several days. We really liked the variety of mango varieties in Malaysia - from Thai light yellow ones, with beige flesh inside, to green thick-skinned ones, unripe in appearance, but with bright orange, sweet flesh. But for real, we gorge ourselves on mangoes in Bali. In May and June the choice was not very large, but in August, September and, especially, October, the variety of varieties and prices never cease to delight us. Our favorite variety is Harumanis - green mangoes with orange, sweet, honey-like flesh. Mangoes are high in vitamins and fructose, and low in acids. Vitamin A has a beneficial effect on the organs of vision, helps with night blindness and other eye diseases. Regular consumption of mango helps improve immunity and protects against colds. Green mango is also rich in vitamin C. Mango fruits are often used in home medicine, for example, in India, mangoes are used to stop bleeding, to strengthen the heart muscle, and also to improve brain function.

Jackfruit

Everyone who sees jackfruit for the first time is very surprised, and there is something to be said for it - it is the largest fruit in the world that grows on a tree. The length of the fruit is 20-90 cm, the diameter is up to 20 cm, and the fruit weighs up to 35 kg (in the photo there is a mandarin duck next to it for comparison). The thick peel is covered with numerous cone-shaped spines. Young fruits are green, becoming green-yellow or brown-yellow when ripe. If the fruit falls before it ripens, it is eaten as a vegetable; in India we have tried jackfruit curry many times. But we tried fresh for the first time in Sri Lanka at the end of April, when the season had just begun there. You can find a ripe fruit from May to September; when tapped, it makes a hollow sound (an unripe fruit is deaf). Inside, the fruit is divided into large lobes that contain sweet yellow pulp consisting of juicy slippery fibers. Each lobe contains an oblong seed 2-4 cm long; one fruit can contain up to 500 seeds
The peel and seeds of the ripe fruit have an unpleasant putrid odor, while the pulp smells pleasant, there is something in common with banana and pineapple, but the taste is still specific, not for everyone, we liked it very much. All parts of the plant, including the peel, contain sticky latex, so it is recommended to cut the fruit by lubricating your hands with sunflower oil or wearing rubber gloves :) The fruit can be stored in the refrigerator for 1-2 months. In supermarkets and markets, jackfruit is sold mostly already cut, since whole fruits, firstly, are repellent with their thorns, and secondly, not everyone is ready to overcome such a giant. Due to its heaviness, jackfruit often falls from the tree and breaks. Thanks to its strong smell, it is easily found by animals, who spread seeds throughout the forest, which contributes to its active spread. Jackfruit is highly nutritious and contains about 40% carbohydrates. In particular, for this reason, and also because of its low cost and universal availability, jackfruit in India is called “bread for the poor” or breadfruit. The seeds are also nutritious - they contain 38% carbohydrates and are roasted and eaten like chestnuts. They taste a little dry, but go well with salads.

Dragon fruit or dragon fruit, also known as pitaya or pitahaya

Belongs to the cactus family. Thanks to its interesting and unusual shape, as well as its bright pink color, the fruit cannot go unnoticed. The fruit has white or red (depending on the variety), creamy pulp and a delicate, slightly perceptible aroma. The pulp is eaten raw, the taste is sweet. It is convenient to eat by cutting it into 2 halves and scooping out the pulp with a spoon. Some may find dragon fruit bland and not very tasty, but if you taste it properly, you will certainly like the fruit (like, for example, Mozzarella cheese, which also does not have a strong taste). The fruit grows on cacti and blooms only at night. The flowers are also edible and can be brewed into tea. The fruit is low in calories, helps with stomach pain and has a beneficial effect on the quality of vision.

Rambutan

The fruits are round or oval, 3-6 cm in size, grow in clusters of up to 30 pieces, sometimes they are sold directly on the branch. As they ripen, the fruits change color from green to yellow-orange, and then to red. If you want to get the most pleasure, choose fruits that are bright red in color. Juicy white fruits are covered with a dense peel, strewn with curved, stiff yellow-brown hairs, 1-2 cm long. The pulp is gelatinous, white, very aromatic and has a pleasant sweet and sour taste. Inside is an inedible oval seed, up to 1.5 cm long. The seeds are poisonous in their raw form, but if fried, they can be eaten. The oil from the seeds is used in the production of soap and candles. Rambutans contain carbohydrates, proteins, calcium, phosphorus, iron, niacin and vitamin C. The fruits are eaten mainly fresh, sometimes preserved with sugar. Moreover, in Malaysia these canned fruits are sold on every corner as a snack, and they are also made as cooling drinks. We first met rambutans in their homeland - Malaysia. Rambutan is translated from Malay as “hairy”. Fruits are very light in weight, so 1 kilogram can contain several dozen of them. By the way, after bananas, which we are pretty hooked on in India (not only because of taste, but also for reasons of sanitary safety), this is the No. 2 fruit that you can easily and safely eat when traveling. You can buy a bunch of rambutans at the market or on the side of the road and eat them right away, which you cannot do with papaya or mango, not to mention fruits that are eaten with the peel. You just need to tear the peel in the middle and remove the top half (the hairs are not prickly at all), then put the pulp into your mouth and remain in your hand with the second half of the peel - you don’t even need to wash your hands. In Malaysia we arrived just in time for rambutan season (May) and the cost for 1 kg was the same as for 1 kg of mangoes (about $1), but in Bali, they turned out to be 3 times more expensive, although in October they had already dropped to $1.5 .

Mangostin, also known as mangosteen, mangosteen, garcinia, mangkut

The fruit is round, 4-8 cm in diameter, covered with a thick (1 cm) burgundy-purple inedible peel, under which there are 5-8 segments of white, very juicy pulp, with large seeds inside each segment. We became acquainted with mangosteens in Sri Lanka - when we saw them for the first time, we thought that there was some kind of strange persimmon here. We were not going to buy them, but the seller stopped us at the last moment, showing a clever trick, opening this fruit in a second. Seeing the juicy pulp, we could not resist the desire and tried it, and then of course we bought it. The taste of the fruit is very pleasant, creamy-sweet and slightly tart. Mangosteens are recommended to be consumed to combat excess weight, diabetes, high blood pressure, kidney stones, colds, depression and a huge list of various diseases. In hot weather, this is an excellent fruit to quench your thirst.

Melody (melodi), also known as pepino, melon pear or sweet cucumber

The fruits are varied, differing in size, shape, color and taste. Some have an exotic color - bright yellow, others purple, which reminds them of eggplants. The pulp of a ripe fruit is light yellow or completely colorless. Melody tastes like a mixture of pear and cucumber with a melon aroma. It can be added to sweet desserts and salads (depending on the variety). Here in Bali, we love adding it to salads - the fruit costs about the same as cucumbers, and the taste is more delicate and interesting. By the way, the shades of taste are different – ​​from sweet and sour to sweet. The melody itself is very juicy, it consists of 92% water, so it is great for quenching thirst. Vitamin C gives the fruit its sourness; the fruit is also rich in iron, keratin and a large amount of vitamins A, B1, B2 and PP.

Longan or dragon's eye

The first name comes from the name of the Vietnamese province of Long An. And the second is the structure of the fruit - if you break the “berry” in half, a black seed appears, which, against the background of transparent beige pulp, resembles an eye. Longan grows in clusters on evergreen trees, the height of which can reach twenty meters. Over 200 kg of fruit are harvested from each tree over the summer. Externally, the fruits look like nuts and are easy to peel. The color of the inedible outer shell of the fruit is mottled yellowish. Lognan tends to ripen after being removed from the tree. Under the skin hides transparent juicy pulp - sweet and very aromatic with a musky aftertaste. Under the pulp there is one large bone. Longan is quite rich in vitamins, it contains a lot of vitamin C, B1, B2 and B3, as well as micro- and macroelements such as phosphorus, magnesium, potassium, calcium, copper, iron, zinc, manganese and, in addition, many bioacids that are beneficial for skin. With such richness, the fruit is low in calories. Longan can be eaten fresh, or as a snack with hot and spicy dishes; a drink from it perfectly quenches thirst and improves appetite
We tried the fruit for the first time in Bali - one day, while walking through the market with our Balinese friend Budi, we asked him about his favorite fruit and he, without hesitation, pointed to this rather inconspicuous fruit. Be from Java, and longan is very popular there. The first time we didn't really like it; the aroma was not as pronounced as we expected. We decided that we simply hadn’t tried it, and a couple of days later we bought it again - this time the longan turned out to be very tasty and juicy. Compared to other exotic, more appetizing-looking fruits, it certainly loses outwardly, but the palette of useful components included in it and the refreshing taste push us to buy it again and again. Longan is used in Chinese traditional medicine as a tonic for weakness, fatigue, tachycardia, dizziness and impaired vision. The pulp of the fruit is also used to treat gastrointestinal disorders, reduce body temperature during fever, calm down causeless anxiety, normalize sleep and improve memory and concentration.

Kepundung or Asian gooseberry

In appearance it is very similar to Longan, but the taste is completely different. The peel is dense, but easy to peel. The fruits inside are white and pink, have a viscous jelly structure, there is a seed that is difficult to separate from the pulp - this is one of the reasons why kepundung is easier to use for making syrups and sauces, rather than eating fresh. The fruit tastes very pleasant, sweet and sour, refreshing with a light delicate aroma. Kepundung is a well-known source of vitamin C in Asia, making it useful for treating throat and respiratory problems. The fruit is considered sacred among Indian and Tibetan healers, who use the dried fruit to treat a wide range of problems such as indigestion, fever, liver problems and anemia. Kepundung is good for the prevention and treatment of stress, fever, arthritis.

Tamarind (tamarind) or Indian date, also known as asam, asem, sampalok

In general, this is a plant of the legume family, but it is sold in the fruit department, and because of its sweet taste, many actually consider it a fruit. Under the shell lies a fruit - a brown pod-shaped bean, similar, sorry, to “turd”, consisting of soft pulp and many dense seeds. The pulp can be eaten fresh, as fruit or as a sweet for tea. It is also widely used as a spice in both Asian and Latin American cuisines. The pulp of green fruits is sour and is used in the preparation of savory dishes, but the ripe fruits are sweeter, with a fruity taste, they are used to prepare desserts, drinks, and snacks. In Latin America, especially in Mexico, this fruit is very popular and is used in all sorts of ways. It was in Mexico that we first became acquainted with its taste - we tried Tamarindo candies - hard candies with seeds, with a characteristic aroma and taste. We didn’t like the sweets, but here in Bali we bought fresh tamarind, not even suspecting that we had already tried it before - this time we liked it. Due to their healing properties, the pulp, leaves and bark are used in medicine. In the Philippines, the leaves are traditionally used to make herbal tea to relieve fever from malaria. And in India, in Ayurveda - for the treatment of diseases of the digestive tract. Tamarind contains a large amount of vitamin C, as well as vitamins A and E. Protects against colds and heart diseases. The tamarind is the official tree of Santa Clara in Cuba and is featured on the city coat of arms.

Papaya

Sweet juicy papaya pieces melt in your mouth. The fruit is extremely nutritious, and the most interesting thing is that papaya does not become boring at all; we happily ate it very often in India and Sri Lanka, and in Bali it has been our traditional breakfast dish for the sixth month. In India and Bali, papaya is very sweet, we especially like the California variety, but in Thailand, as our friends say, it is more watery. In Mexico, we liked it only in combination with yogurt or honey - there it is more common to eat it slightly unripe and even with salt and chili pepper. Papaya is a valuable source of beta-carotene; a third of a medium-sized fruit satisfies the daily requirement of an adult for vitamin C, and also provides the necessary amount of calcium and iron. Papaya fruits, not only in appearance, but also in chemical composition, are close to melon; they contain glucose and fructose, organic acids, proteins, fiber, vitamins and minerals, so papaya is sometimes called the “melon tree.” They say that when baked over a fire, papaya fruits smell like fresh bread, which gave this plant another interesting name - “breadfruit”. Green papaya has contraceptive and abortifacient properties - Asian women wishing to terminate their pregnancies ate large quantities of the unripe fruit. In tropical countries, papaya juice is used for diseases of the spine, as it contains an enzyme that regenerates the connective tissue of the intervertebral discs. Perhaps it is precisely because of the frequent consumption of papaya that Asians are less susceptible to diseases of the musculoskeletal system, even despite the tradition of carrying heavy weights on their heads.

Coconut (coconut, coconut)

Although they are often called "coconuts", they are actually not nuts, but drupes - stone fruits (like peaches). The weight of a coconut is 1.5-2.5 kg, its outer shell is green, brown or yellow, depending on the variety, riddled with fibers, and the inner, hard shell is the same “shell” that many are accustomed to seeing on store shelves. The liquid in a young coconut (coconut water) is clear and tasty; these are the kind of coconuts that are bought as a drink. Gradually, with the appearance of droplets of oil secreted by the bark inside, the liquid turns into a milky emulsion, then thickens and hardens, congealing on the walls of the shell. In Mexico, we mostly bought already hard, sliced ​​coconuts. When eaten with chocolate, they are very reminiscent of Bounty bars. But coconut water was first tried in India. There, young coconuts are sold on every corner, and they are very cheap ($0.3 versus $1-1.5 in Bali). They are not sold in fruit trays, but often simply from a cart. Sometimes, right under the tree on the ground, there is a mountain of fresh coconuts and cracked knuckles. The sellers deftly, in 2-3 steps, cut off the top and insert the straw - the drink is ready
A young coconut contains approximately 2 cups of "coconut milk". After the natural container is empty, you can ask to split it into 2 parts and with a spoon, made right there by the seller from one cut along the outer layer, scrape out the pulp - a translucent jelly liquid. In Bali, there are plenty of different varieties of both young and hard coconuts, and the latter are sold already shelled, which is very convenient. The Philippines ranks first in the world in coconut production, with about 20,000 thousand tons of fruit per year. Indonesia and India are in 2nd and 3rd places, respectively. Coconut is a strong aphrodisiac; it normalizes the functioning of the reproductive system. Milk and coconut pulp restore strength well and improve vision. Coconut oil is generally a universal product; it is used in cooking, for medical and cosmetic purposes. Strengthens and nourishes hair, and also moisturizes and softens the skin, smoothing out wrinkles; improves the functioning of the digestive system and liver; normalize thyroid function; relaxes muscles and helps with joint problems; increases immunity and resistance to various infections, reduces the adaptability of bacteria to antibiotics. The pulp normalizes cholesterol levels in the blood; helps with colds, diarrhea, and gallbladder diseases; has antimicrobial, antiviral wound healing effects; reduces the risk of atherosclerosis and other diseases of the cardiovascular system, as well as cancer and degenerative processes. Hard coconuts contain B vitamins and vitamins C and E, as well as various mineral salts. In general, not a fruit, but a whole natural pharmacy.

Pineapple (ananas, pineaple)

The largest pineapple plantations are concentrated in the Hawaiian Islands, accounting for about 30% of world production. Did you know that pineapples grow on bushes, not on trees? We were in Sri Lanka for the first time to see them grow, and we were very surprised. Pineapple, along with bananas, is one of the most popular fruits in Asia, we find them in every country - different varieties and sizes. We ate the most delicious pineapples in Sri Lanka - bright, sweet and juicy, with a rich aroma, just a heavenly pleasure. Our friends even brought these pineapples from Sri Lanka home to Russia as souvenirs. And in India we liked the way of cleaning pineapples on the beaches. In the states of Kerala and Goa, saleswomen carry fruits for sale in large basins on their heads, including pineapples. They are turned upside down, the skin is deftly peeled with a knife, and literally a minute later they are handed over like an ice cream cone. Pineapple is low in calories, and its high content of potassium salts helps to get rid of excess fluid and even several kilograms of weight. Pineapple dessert improves the digestion of fatty foods and improves metabolism. Thanks to a complex of biologically active substances, pineapple stimulates digestion and reduces blood viscosity. Pineapple contains vitamins A, B and C, as well as numerous microelements, including bromelain, which improves the body's absorption of protein substances.

Passion fruit (marakujya), also known as edible passionflower, or edible passionflower, or purple granadilla

We tried this passion fruit for the first time in Bali, and I must say that the first time it didn’t make much of an impression on us, but the second time we tried it – passion fruit is indeed very tasty and unusual. The color of the fruit, depending on the variety, varies from light yellow to dark burgundy; the jelly-like pulp can be transparent, beige, or greenish. The flavors are also quite different - from sweet and sour to very sweet. We have not yet become addicted to a specific variety, we are trying different ones. Simply cut the fruit in half, after which the aromatic, sweet pulp can be eaten with a spoon. Passion fruit seeds are also edible and are used to decorate cakes and other confectionery products. Sweet and sour passion fruit juice is valued in cooking, and since it also has good tonic properties, it is used in pharmaceuticals and cosmetology. The fruit is very effective in relieving headaches, muscle tension and insomnia.

Guava (guava) or guava

The fruit is usually round, oval or pear-shaped, with a pleasant musky odor. The color of the fruit is very different - yellowish-white, bright yellow, reddish, greenish-white or completely green, the skin is always very thin. The fruits vary in size - from very small to large, depending on the variety. The pulp is white, yellow, pink or bright red, filled with hard seeds. The number of seeds ranges from 112 to 535 (and some fruits contain no seeds at all). Guava produces one main harvest, up to 100 kg per tree - and 2-4 additional, much smaller ones. The best mature trees yield 200-250 kg. in a year. The first time we tried guava was in India, where they prefer to eat it unripe and green. It is cut in half and sprinkled with pepper (we refrained from this addition). The taste is unusual, we liked it, but our stomachs didn’t really like the unripe fruit. In Bali we tried a different variety of guava, and this time we ate ripe fruit. These fruits are similar in size and color to Asian lemons, and the pale pink, tender pulp tastes like strawberries.
Guava is a storehouse of health; it is the only fruit that contains 16 vitamins, minerals, salts and trace elements. Interesting fact: guava contains 5-10 times more vitamin C than orange. Guava fruits are widely used not only in food (jelly, jams, sauces, marmalade, juices), but also in the production of alcoholic beverages. Guava juice has a psychostimulating effect; in ancient times it was added to the drinks of warriors and hunters to give them vigor and strength, and Cuban women fed their lovers with these fruits; they contain aphrodisiacs - substances that strengthen “male strength” and increase sexual desire. Guava is also used as an air freshener - if the cut fruits are brought into a smoky room, the smell of tobacco will disappear after 10 minutes.

Yellow watermelon

In appearance, this is an ordinary striped watermelon, only inside it is an unusual, bright yellow color. This watermelon was born as a result of crossing a wild watermelon (which is yellow) with a regular one. In addition to the unusual color, this watermelon contains very few seeds compared to red ones - sometimes we come across no seeds at all. The first time we tried yellow watermelon was in Malaysia and it was not very sweet, but in Bali we buy them often and always come across sweet ones. Once we bought both red and yellow to compare tastes, but the red one turned out to be less sweet, it even seemed watery, although if you eat it separately from the yellow one, it is quite aromatic and sweet
Despite the fact that it is a hybrid, yellow watermelon, like regular watermelon, contains many vitamins and perfectly helps regulate the excretory system.

Sapodilla (sapodilla) aka savo, aka chiku, aka ahra

A brown-green fruit, egg-shaped, up to 5 cm in size. Smaller fruits look like small potatoes, and larger ones look like kiwi. The peel is soft and easy to peel with a knife. The pulp is yellow-brown, juicy, very sweet with a caramel-date taste, sometimes even cloyingly sweet if the fruit is ripe. It is better to choose soft fruits, even if they are a little “shrunken”, they will definitely be sweeter. We first tried this fruit in India and it immediately became our second favorite (after bananas). In India it is called "chiku", so we are more used to this name. In Bali it is known as "savo", or "Balinese kiwi". The fruit is eaten both raw and cooked - in the form of jams and salads, also stewed with lime juice and ginger, put in pies and even made into wine based on it. Chiku is rich in plant proteins, carbohydrates, iron, potassium and calcium, as well as vitamins A and C. The beneficial properties of chiku are used by cosmetics manufacturers - the fruit has antiseptic and regenerating properties.

Durian

In Southeast Asian countries, durian is considered the king of fruits. It is ovoid or round in shape, about 15-30 cm in diameter, weighing from 1 to 8 kg. Durian is completely covered with pyramidal hard thorns and is somewhat similar to Jack fruit; many tourists, due to inexperience, even confuse them. The fruit is a five-leaf capsule, each of the 5 chambers of the fruit contains one pale yellow seed with pulp, having the consistency of pudding and an incomparably “delicious” aroma. The smell of ripe fruit is really peculiar, very corrosive, sweetish-putrid. The raw pulp of ripe durian fruits is considered a delicacy; the fruits are eaten with hands, breaking them at the seams and removing the pulp with seeds from the chamber.
Its taste is reminiscent of sweet almond cream with the addition of cream cheese, onion gravy, cherry syrup and other difficult-to-combine ingredients. Durian, if it is not overripe, smells only when cut, and the smell appears only half an hour after the fruit has been cut. The smell of durian is sometimes described as a mixture of rotten onions, cheese and turpentine. Because of this, in many countries in Southeast Asia it is prohibited to bring durian into public places and transport; in many hotels in countries where durian grows, there is even a poster with a crossed out image of the fruit hanging, especially we saw many such posters in Singapore, there is even a fine for it's supposed to. Durian contains a rich set of minerals - potassium, calcium, magnesium and zinc; these are vital elements for the functioning of the cardiovascular, nervous, immune and other body systems. A decoction of durian leaves and roots is used as an antipyretic, and the pulp as an anthelmintic. It is eaten fresh, added to confectionery, as a filling in chocolates, ice cream, drinks, fried as a side dish, or mixed with rice. We first decided to get acquainted with the taste of durian in Malaysia by trying ice cream with this flavor. We didn't like it at all, although it hardly had anything in common with the taste of real fruit - it contained soy milk and a dozen flavorings, stabilizers, etc. We have never met anyone who is indifferent to this fruit - we either love it dearly or are disgusted. Previously, we avoided even talking about trying durian, but recently we finally decided to do this feat. Our verdict - durian has a very rich taste with many shades, we really liked it, so we will definitely buy it in the future.

Carambola or star fruit

There are mainly 2 types: sour, usually green, and sweet, yellow. The fruit of both varieties is very juicy and slightly herbaceous. Sour varieties have a pronounced tonic effect; we tried them for the first time in Bali; these varieties are ideal for preparing salads. We became acquainted with sweet varieties a long time ago, while traveling around Europe, and especially fell in love with them in the Canary Islands. The juicy pulp most resembles a harmonious combination of gooseberries, apples and cucumbers. Sweet varieties are very tasty raw, they can also be added to fruit smoothies, or used as an edible decoration for ice cream and cakes - when cutting the fruit you get cute stars. Thanks to its juiciness, carambola is ideal for quenching thirst. The mineral and vitamin complex of the fruit is represented by calcium, phosphorus, iron, sodium, potassium, beta-carotene and vitamins B1, B2, B5, and C. The aroma of carambola is significantly enhanced if it is lightly boiled in syrup until soft.

Asian lemons

Of course, lemons are everywhere, and it’s a stretch to classify them as tropical fruits, but we decided to write about them anyway, because in appearance they are very different from the usual ones. Asian lemons are small, round, yellow-green or green, which makes them resemble the lime with which tourists often confuse them. By the way, lemon very well changes or transforms the taste of familiar fruits. Try, for example, sprinkling lemon juice on papaya and you will get an unusual taste; papaya will seem even sweeter. We also often use lemons to make lemon-ginger-honey tea. Lemon contains so much vitamin C that even when lemon juice is briefly heated to 100°C, the vitamin C content almost does not decrease, which allows you to add it to tea without losing its beneficial properties (the main thing is not to boil it). Lemon juice is a preventative against heart attacks, strokes, and can also kill several dozen viruses.

Chompu, jambolan, iambozaili or Malay apple, also called wax apple, rose apple, mountain apple or water apple

The fruits are oblong, bell-shaped. Although the fruit is called an apple, in appearance it more closely resembles a small pear 4-8 cm long. The fruit has a pink-red or dark red, sometimes red-green waxy skin, inside there is white juicy crispy pulp and 1 or 2 inedible brown seeds, although there are fruits and without seed. The ripe fruit has a pleasant, sweet aroma, and the fruit itself is good for quenching thirst. We first tried it in Bali - we bought it several times, and each time the tastes are different, from very sweet to tasteless watery, apparently we have not yet learned to determine the ripeness of the fruit. Ripe wax apple fruits are edible not only fresh, but also stewed with cloves and other spices, in cream. Unripe fruits are suitable for making preserves, jams and marinades. White and red wine are also made from these fruits. Malay apple contains bioactive substances that reduce blood sugar levels, so it is very useful for diabetics. It is also actively used in folk medicine in many tropical countries. For example, a decoction of the tree bark is used for intestinal disorders, a decoction of the root is used as a diuretic, and the juice from the leaves is used as a facial lotion or taken in a bath. The fruit has an antimicrobial effect and is used to regulate blood pressure and treat colds.

Sirsak, guanabana, annona prickly or soursop

The fruits are heart-shaped or oval, irregular in shape, 15-20 cm in length and weighing up to 3 kg. The peel is thin and hard, has small fleshy spines arranged in a mesh pattern, the color is dark green, sometimes with black spots, the ripe fruit turns slightly yellow. The pulp is juicy, fibrous, light cream, similar to custard, divided into segments, has an aromatic unique smell reminiscent of pineapple, the taste is sweet with a slight sourness, nutmeg. The fruit is eaten both fresh and used to make drinks, desserts, fruit salads and ice cream. The fruits are collected unripe and hard, because if they are allowed to ripen on the tree, they fall and are damaged. At room temperature they ripen and become soft. In Indonesia, unripe fruits are used as vegetables. We eat it fresh; we tried it for the first time in the Canary Islands, but we didn’t appreciate the taste then and didn’t buy it for a long time. And just recently, when we wanted something exotic and bought sirsak, I liked the taste. We simply cut it in half, similar to pitaya, and eat the pulp with spoons, but you can cut it into cubes and eat it with a fork, whichever is more convenient for you. Sirsak contains important minerals - calcium, magnesium, phosphorus, iron, as well as vitamin C and B vitamins. The fruit is good for intestinal microflora, improves liver function, normalizes stomach acidity, removes uric acid from the body, so it is recommended for people suffering from such diseases such as rheumatism, arthritis and gout. In folk medicine, the bark and leaves are used as an antispasmodic and sedative; they are used for insomnia, cough, flu, asthenia, asthma and hypertension.

Bananas

This is definitely one of the most popular fruits on the planet. It’s hard to believe when looking at a pile of identical bananas in Lenta or Auchan, but there are more than 40 different types all over the world. We saw the most varieties on sale at the same time in India (about a dozen). They sell bananas of different colors, shapes and sizes from very small ones, the size of a little finger, to giant ones up to 30 cm, and of course, each of them has its own unique taste. In India, bananas were our number one fruit. Firstly, they are incredibly tasty, we liked the yellow, finger and red ones the most, they are very sweet. Secondly, because of their ease of cleaning and safety in unsanitary conditions. Thirdly, they are very cheap - $0.3-0.5 for a large bunch, weighing 1.5 kg. By the way, red bananas are practically not exported because they are very soft and delicate and can be easily damaged during transportation. Ecuadorian bananas, which everyone is accustomed to in Russia, cannot be compared with Asian varieties in terms of sweetness and aroma. Bananas are conventionally divided into two main groups: dessert bananas, which are consumed raw or dried, and platano, which require heat treatment. The pulp of dessert varieties is very sweet in taste, contains a large amount of sugars, carbohydrates and a small amount of proteins and fats, so they are often used in sports nutrition. Platano is a fruit with green or red skin, with starchy, hard, often unsweetened pulp; it is fried, boiled or steamed before consumption. Most often in markets and cafes they are sold as a snack - banana chips or dessert "bananas in batter." Bananas contain more vitamin B6 than other fruits; it is this vitamin that is responsible for a good mood, and due to its high phosphorus content, bananas are called a fruit for intelligence. By weight, the banana harvest ranks second in the world, ahead of grapes (third place) and behind oranges (first place). India grows the largest number of bananas in the world. Dried bananas - "banana figs" - can be stored for quite a long time. In addition to fruits, young shoots of plants can be eaten; for example, in India they are used to prepare curry. In Bali, we tried to make our own curry from young shoots, but apparently we didn’t take something into account - it turned out to taste very bitter. By the way, you can buy bananas unripe and they will ripen at home, but you should not store them in the refrigerator, where they quickly turn black. Banana leaves serve as decorative elements in ceremonies of Buddhist and Hindu cultures. They are also used as plates for traditional South Asian food in India and Sri Lanka. In Kerala we ate from such a leaf many times; Indians believe that the leaf on which dinner is served gives the food a distinctive taste. Fun fact: the world record for eating bananas is 81 bananas per hour! The world's largest collection of bananas, including more than 470 varieties and about 100 species, is located in Honduras.

Cocoa

Now we are not talking about dried cocoa beans, but about the plant itself and its fruits. We first encountered it in Bali, and can sometimes be found in fruit stands or coffee plantations. The ripe fruit is bright yellow, large, 15-20 cm, shaped like a lemon, equipped with longitudinal grooves, inside there are many large seeds, arranged in several rows and surrounded by white juicy pulp, which you can enjoy. We wrote more about the cultivation, drying and production of cocoa butter and cocoa powder, which are subsequently used to make chocolate, in the article “Chocolate trees or how cocoa is grown in Bali.”

Conclusion

In this article, we told you only about those fruits that we ourselves managed to become quite familiar with and taste thoroughly. There are still so many interesting fruits in Asia that we are just looking at or have tried once, but have not yet understood the taste, that the fruit topic is not yet closed
What fruits do you like? Or maybe you have tried some interesting exotic fruit that we haven’t written about? Share this in the comments, we’ll be happy to read it!

Southeast Asia and numerous other tropical countries are a fruit and gastronomic paradise for admirers and lovers of exotic fruits. Pitahaya, tamarillo, mangosteen, snake fruit and many more exotic names will not surprise anyone in the tropics. These extraordinary fruits are an integral part of the life of many peoples inhabiting our planet.

When a tourist arrives in a southern country, he is faced with a colorful picture of unprecedented diversity. Exotic fruits amaze with their aromas, tastes, varieties and forms. In markets and stores, “eyes just run wild” at the sight of multi-colored: yellow, pink, purple, red, brown, large and small fruits.

This article will help you understand overseas fruits, seen for the first time, in order to know exactly what this or that fruit is called, understand how ripe the fruit is, why it is so good, and finally, how to cut it and eat it.

Fruit prices depend on the country of origin, harvest season, variety, and of course, the ability to bargain. The tropical southern fruit will still be cheaper than the usual Russian one.

And so, let's start getting acquainted with exotic representatives of warm countries - fruits that you definitely need to try.

Persea Americana (alligator pear) is an evergreen fruit tree. Avocado is one of the most famous tropical exotics. Central and South America is considered its homeland. The Indians grew the exotic plant for three millennia BC. The Spaniards brought the fruits to Europe, then the plant spread to Israel, Africa, India, and Asia. Avocado fruits are cultivated where subtropical and tropical climates prevail.

The pulp is light and has an oily consistency; there is a large seed in the middle. The fruits are very nutritious and have a high content of unsaturated fats (up to 30%). Avocado contains a lot of useful substances: vitamins, minerals, fatty acids, essential oils.

The taste and smell of the fruit are not very pronounced. The ripe fruit resembles vegetable puree with herbs and butter. To improve the taste, the fruit pulp is sprinkled with salt or spices. The exotic avocado is widely used in cooking, especially in Asian countries. It is added to sushi, soups, sandwiches and various cold appetizers are made from it.

Did you know! The name of the fruit comes from the Aztec “ahuacati”, translated as “testicle”. The reason for the name was not only the external similarity in shape of the fruit with the designated “object”, but also the fact that the fruits hang in pairs on trees.

The national exotic fruit of the island state of Jamaica is very dangerous for an inexperienced tourist. Aki came to the Caribbean islands from West Africa and today is common in Barbados, the Bahamas, Central America and some countries in South America.

Ackee's pear-shaped fruits are bright orange or red in color. It is believed that the fruits must open on their own, then they lose their poisonous properties. But in some countries the fruit is still not recognized as edible.

When fresh, the fruit contains dangerous toxic substances, which, if used incorrectly and ineptly, can cause severe poisoning and even lead to death. But with proper heat treatment, the fruits lose their toxicity and become a real delicacy, with a characteristic nutty aroma and amazing taste.

So in Jamaica, the fruits are widely used in cooking, and they prepare unusual but tasty side dishes. Tourists who have tried exotic Aki find that dishes made from it resemble an omelette and are eaten for breakfast.

But Africans have found another use for Ackee: they make soap from unripe fruits, and from the pulp they make complementary food for fishing, taking advantage of the poisonous properties of the fruit.

Ambarella

There are other exotic names for Ambarella (Spondias dulcis), among them Mombin sweet, Polynesian plum. This is a fairly tall 18 meter tall South American fruit tree with a beautiful spreading crown.

The exotic Ambarella began its journey from Polynesia and spread to Jamaica, South America, the Caribbean, India and other tropical countries.

Ripe oval Ambarella fruits, 6-9 cm in size, with golden skin and pulp of the same color will delight tourists with their juiciness and aroma. The fruit is sweet with a slight sourness, somewhat reminiscent of a slightly crunchy pineapple with hints of mango. Inside the pulp of the fruit there is a small seed with seeds covered with spines. The ripening season for Ambarella is July – August.

Fruits are good not only when eaten fresh; local residents use them to make delicious jellies, sauces, marmalades, and squeeze juices.

A pineapple

Tropical pineapple comes from Brazil. When Columbus discovered America, he showed the overseas fruit to the world. Since then, the exotic pineapple has been a frequent guest on the table of residents of different countries, including those living in northern latitudes, because the fruit is sold in any supermarket today.

However, in countries where exotic fruits grow, the quality of the fruit is completely different. This becomes obvious when you taste a sweet, juicy, aromatic pineapple in a tropical country.

Pineapple is a herbaceous, thorny plant, with juicy fruits that look like yellow-golden-brown cones. The size of the plant itself is usually no higher than 1 meter, but the size of the fruit depends on the variety. There are quite a lot of varieties of fruits. If you arrived in the tropics and came to the market to buy a pineapple, then you can be sure that they will not sell you a bad product, no matter what exotic fruit you choose. In addition, do not refuse the merchant’s offer to cut and peel the fruit.

Pineapple pulp is light yellow in color and consists of 90% water. The fruit is rich in acids and nutrients. Moderately sweet, freshly squeezed pineapple juice will come in very handy on a hot day. The cool juice will quench your thirst for a long time, and its fat-burning properties, thanks to the bromelain contained in the fruit, will be relevant after a hearty lunch or a hearty dinner.

Fully ripe pineapples ripened on the bushes, unlike the ones we eat at home in Russia, do not corrode or sting the tongue and mouth. You can eat a lot of fruits without fear of discomfort in your mouth.

Some market traders pick fruits before their ripening period. Therefore, if you want a 100% homemade, ripe, exotic pineapple, you can buy it anywhere, near the road or during an excursion near attractions, from local residents.

Try and eat perfect pineapples in the tropics, and the season for these fruits lasts all year long.

Bail tree apple

The tropical tall 15-18 meter fruit tree bail has other well-known names - Bengal quince, golden apple, matum, stone apple. The distribution area of ​​the exotic bail is Southeast Asia - India, Philippines, Sri Lanka, Pakistan, Indonesia.

Round or slightly oblong exotic fruits, approximately 10 cm in diameter, have a yellowish, strong peel; to break it you will need a hammer or some kind of heavy object. The pulp of the fruit, consisting of triangular segments, is sweet, viscous like marmalade and moderately astringent; it tastes like a multi-fruit mix with notes of citrus peel.

What makes exotic bailil so beautiful is its aroma. Flowers and extracts from the plant are used in the perfume industry and cosmetology. The fruit is widely used in the preparation of teas and lemonades, as a tonic, and also for medicinal purposes in traditional Indian medicine and Ayurvedic practice.

In cooking, the exotic Bengal quince is used to make preserves, jams, marmalades, used for baking and, of course, eaten fresh.

The unripe exotic stone apple fruit has the unique ability to ripen for a long time. It will retain its healing properties in the refrigerator or cool place for 3-4 months, so you can stock up on the fruit.

The ripening season for exotic bail is all year round, but the peak period lasts from June to October.

Banana

These are the most common exotic fruits; there are about 50 species in Southeast Asia alone. And although the banana is officially recognized by biologists as a berry, we are still accustomed to calling it a fruit. One way or another, no one will dispute that the banana is an exotic fruit.

Tropical countries amaze tourists with the varieties of these exotic fruits - small ones from 5 cm, and large ones up to 40 cm in length, they can be green, yellow, red and even blue.

Producing countries that grow bananas on huge multi-crop plantations are farms that cultivate the fruit, after which it is exported to different countries. The leaders in terms of banana imports to Russia are: Ecuador, Costa Rica, the Philippines and Colombia.

It is no coincidence that banana occupies the 4th place of honor among agricultural crops around the world, after wheat, rice and corn.

There is no point in talking about the taste of an exotic fruit; there is no person in the world who has not tried a banana at least once in his life. Another thing is that in the tropics there is a great opportunity to taste different varieties of this wonderful exotic fruit, and not only in its raw form. Here, in any cafe, they can offer the fruit as a dessert with pastries or ice cream, as well as fried, steamed, baked, with cheese, meat, fish, seafood, or as a sauce, ketchup, syrup and many more options for the gastronomic banana variety .

And the options and combinations of exotic smoothies with banana will be so impressive that when you return home, you will definitely want to “get confused” and try to make the healthiest dessert yourself.

Eye of the Dragon

Longan (Lam Yai) is a tropical fruit distributed throughout Southeast Asia, but it is from Chinese that the name of the exotic fruit is translated as “dragon eye.”

If you peel the longan from the shell, exposing the white or slightly pinkish juicy pulp, and then bite into it, you can see the “looking” eye of the dragon - a dark, shiny bone. You should be careful, you should not swallow the bone.

The pulp of the fruit delights tourists with its refreshing taste, which is reminiscent of a grape-melon mix.

In a tropical country, you can buy exotic fruits everywhere: at the market, in the supermarket or from street vendors, choosing the largest fruits. It doesn’t matter if the fruit turns out to be slightly under-ripe, the dragon’s eye will ripen in 2-3 days. If you need it to last longer, you should place the fruit in the refrigerator.

The sales season for exotic longan in Southeast Asia lasts throughout the summer and autumn. In addition, here desserts, tonic drinks, sweet soups are prepared from the fruits, or served with coconut milk with rice; all this can be tasted in any cafe or restaurant. It is best to simply eat fresh fruits, because they are not only tasty, but also healthy.

Guava strawberry cattleya

Small, very juicy fruits of the exotic kettle guava, 2.5-4 cm in diameter, come in red shades, less often yellow, and have a rich strawberry aroma, which is why they got their name.

The exotic plant is found in Brazil, the southern USA, Africa, India, the Bahamas, Malaysia, the Philippines, and Sri Lanka.

Tourists prefer to try fruits raw, and local chefs can offer unusually tasty exotic desserts based on strawberry guava.

The fruits are very healthy, but it is worth mentioning the effect of the exotic fruit on the intestines. The pulp of the plant has an astringent effect, so you should not get carried away with the delicious fruit to avoid constipation or problems with the gastrointestinal tract.

Guanabana soursop

Another name for this healthy tropical fruit is anona acicularis, Brazilian papaya, Graviola. The plant's habitat is the forests of Southeast Asia and South America; the fruit is cultivated in India, Australia and Southern China.

The fruits of an exotic plant are green, oblong in shape, with soft spines and white sweet sugar pulp. Fruit weight averages 3-7 kg. Fruits are consumed mainly raw, used to prepare exotic drinks and various sweets; fruit goes well with ice cream and whipped cream.

It is believed that with the help of exotic soursop, many diseases can be treated, including oncology. At the same time, scientists in Latin America believe that excessive consumption of anona needle can lead to the development of Parkinson's disease.

Be that as it may, guanabana is very useful; the composition of the exotic fruit is rich in vitamins and minerals.

Jaboticaba

An evergreen exotic tree - Brazilian grape or Jaboticaba, growing in the tropics, is accustomed to surprising tourists with its original and bizarre appearance. The trunk of the exotic plant is decorated with dark purple clusters of berries, similar in appearance to large grapes. In addition to Brazil, the rare phenomenon of cauliflory of this plant can be observed in Bolivia, Colombia, Argentina, the Caribbean Islands and Latin American countries.

The taste of the Brazilian exotic is not far from the taste of the sweet and sour familiar grapes. But fruits require peeling the pulp from its bitter peel.

More often, exotic jaboticaba fruits are used in the production of alcoholic beverages; they ferment quickly. The fruits are used to make preserves, jams, sweet marmalade and sauces.

Of course, jaboticaba has many beneficial properties, but it is not transported fresh to distant countries due to its short shelf life. So if you come across an unusual exotic tree in the tropics, enjoy its fruits.

Jackfruit

Every self-respecting Asian is simply obliged to plant Jackfruit near his home. After all, this tradition is the key to good luck, wealth, and health. Many have already heard that jackfruit is the largest exotic fruit in the world. Seeing a tree with huge, oval, green or yellowish-brown fruits, it immediately becomes clear that this is the world-famous Jackfruit - the breadfruit of the tropics.

The weight of some fruits reaches 50 kg, although on sale you can mostly see medium-sized fruits - 8-15 kg. Exotic fruits are pimply or with small, slightly sharp spines. The taste of jackfruit is difficult to compare with any other fruit; it is often compared to the taste of caramel or chewing gum. The fruit pulp is sweet with a pleasant aroma. The smell of the peel, on the contrary, scares away tourists with its chemical “smell.”

It makes no sense for a tourist to take an exotic fruit in its entirety; the fruit is very large. To enjoy the taste, you can buy a piece of exotic fruit cut into slices and enjoy tasting the healthy pulp, which has already been peeled by the seller from the sticky and sticky latex peel. By the way, after which it will be very difficult to wash your hands.

Only jackfruit segments are edible. In the center of the fruit is an inedible white, sticky part (core).

The main fruit harvest takes place from January to May, but you can try the exotic breadfruit in Southeast Asia at any time of the year.

Durian

Of all the exotic fruits that exist on Earth, durian deserves special attention. This is an Asian fruit that is native to Southeast Asia. Most people have already heard about its incredible qualities. And it's true - you can love or hate the king of fruits. Here, the mood with which the first meeting with an amazing exotic fruit covered with thorns will take place plays a big role.

Durian got its name from the Malaysian “duri”, meaning “thorn”.

The taste of exotic durian is unique, there is nothing to compare it with; those who have tried the exotic will have their own exceptional impression after tasting the fruit. For example, some who love a tropical fruit that looks like a hedgehog agree that the taste of the fruit pulp is reminiscent of a delicate custard cream, or sweet whipped cream with strawberry-pineapple syrup.

Many people have heard about the smell of exotic durian. If a tourist does not want to experience the shock of tasting the fruit, then you need to take the whole fruit, not cut up by traders and not laid out in trays in advance. It is better to ask the seller to cut the fruit in front of you, which he will happily do, and then eat the pieces of the fruit right away. So, contrary to the popular belief that durian stinks terribly, you will want to try the fruit again and again, and the smell will seem like the most pleasant magical fragrance. Well, or it will smell a little rotten, and it won’t drive you crazy, but will have its own name, a sort of normal “durian spirit.”

The size of durians varies, depending on the type of fruit (from half a kilogram to 12-13 kg). The ripening and selling season largely depend on the weather and monsoon. For example, in some regions of Southeast Asia, durians grow all year round. In this regard, whenever a tourist comes to the tropics, it will always be possible to enjoy the exotic king of fruits. In addition, do not forget about the incredible benefits of exotic fruits containing all the vitamins, macro- and microelements that are found in nature. The local Asian residents have only one cure for all diseases: a stomach ache, you need to eat durian, a bad mood - durian will help, you need to have a child - all questions to durian.

Even wild animals - monkeys, elephants - love to feast on these exotic fruits; they wait for ripe durians to start falling from the trees, because the best are those that fall themselves.

Imbe African mangosteen

The small fruits of Imbe, an exotic African mangosteen, are common in Eastern and Southern Africa. Fruits are practically unknown to residents of other countries due to their rapid spoilage and impossibility of transportation. Small yellow and red fruits (1-3 cm in diameter) are endowed with thin, delicate skin, which is easily damaged during transportation.

The sweet, juicy pulp of exotic fruits has a pleasant apricot aroma, tourists like it, and locals love it, who use the fruits to make drinks, including alcoholic ones.

Some may not like the sticky latex properties of the exotic fruit's juice. But it is worth knowing that the Imbe plant is known for its healing qualities. It is believed that the fruits contain substances that have antitumor properties, and the bark and root of the exotic tree are used in the treatment of diseases such as tuberculosis and meningitis. In addition, imbe is a popular aphrodisiac for Africans.

Figs

The cultivation of the world-famous fig tree began in the 9th century BC. Today it is widespread in the Mediterranean countries, Asia Minor, India, and many other countries with subtropical and tropical climates.

The beneficial properties of figs have been known since ancient times. There are numerous references to the fig tree in the biblical books. Even in the Old Testament, during the time of King Solomon, the fig tree was a symbol of prosperity and abundance.

The exotic fig tree is unique; it can grow in almost any soil. Having a powerful root system, the plant can easily withstand the dry and long Middle Eastern summer. This strong tree is capable of bearing fruit for 150-200 years.

Figs are also unusual in that they bear early fruits already in June. The main fruit harvest begins in late summer, early autumn. Therefore, at the beginning of summer you can enjoy the first, fresh figs; the second harvest is dried, dried, and prepared for the whole year.

In countries where figs do not grow, you can most often see them in dried and pressed form. Fresh figs are juicy, soft, have a wonderful taste and look completely different. It is known that exotic dried figs retain all their beneficial properties.

Fig fruits have always been valued. They are rich in fiber, vitamins, antioxidants and minerals; Figs are believed to be good for the heart.

Carambola

This exotic “unfamiliar star” is actually familiar to many today. Carambola or ma-fuang can be found in the supermarket of almost any country. But the exotic star fruit is still more popular in the countries where it lives, which includes Southeast Asia, India, Africa, Latin America and other tropical countries. The fruit became famous due to its appearance - a star-shaped cross section (hence the name).

Bright yellow, sometimes orange, beautiful carambola is a very healthy exotic fruit, rich in vitamins and minerals, especially the fruits are rich in vitamin C. For example, in China, carambola is used as an antipyretic.

The fruits of the star fruit are juicy, crispy, have a sweet, refreshing taste with a slight sourness. The taste of the fruit is similar to apple, kiwi and pineapple at the same time, but different people who have tried carambola have their own associations.

Most often, carambola is used to decorate drinks, exotic cocktails, desserts, salads, and ice cream. And the prepared sauces for fish and meat dishes will not leave the most fastidious tourist indifferent.

The tree can bear fruit more than once a year, so exotic lovers, for example in Thailand, can try this unusual exotic star fruit at any time of the year.

Kiwano

Tropical fruit kiwano or horned melon, or maybe African cucumber? To eat such exotic food, you need to travel to Africa, the homeland of the exotic fruit, or to South America. Interestingly, the yellow-orange fruit weighing 300 g and measuring 10 centimeters in diameter is considered a fruit in Africa, while in other countries it is cultivated as a vegetable. The plant is unpretentious in cultivation and produces good yields.

The yellow fruit grows like an ordinary cucumber with intertwining vines, and even looks like an overripe cucumber with large pimples. But in terms of taste, most tourists agree that the sweet and sour exotic fruits resemble a mixture of banana, melon, cucumber, and possibly kiwi.

It is convenient to eat the jelly-like pulp of the fruit with a dessert spoon, cutting the fruit in half. Numerous seeds inside are also edible. Local chefs prepare salads, snacks, desserts, creams from kiwano, make fresh juices, and mix shakes with other exotic fruits.

Kiwano is well stored for a long time thanks to its thick peel, and is not afraid of transportation, so you can safely take a few things with you. In addition, these fruits are very healthy and low in calories, only 44 kcal per 100 grams.

Kiwi

The sun-loving tropical fruit Kiwi (Chinese actinidia) grows in clusters on tree-like vines. China has given the world many useful exotic plants, including this wonderful exotic fruit, which is also called Chinese gooseberry. Today, kiwi is cultivated in many countries in the subtropical and tropical zones.

On the outside, it is a completely inconspicuous fruit, with a brown skin, covered with thin small fluffy hairs. The unique resemblance to that same New Zealand bird (the symbol of the country) is how the exotic berry got its name.

The fruit looks completely different inside. Attractive, juicy, refreshing, sweet and sour kiwi pulp, bright green, dotted with small black seeds in the middle. Kiwi has a multifaceted combination of several flavor shades, reminiscent of strawberries and grapes, with the addition of aromatic gooseberries. Some people distinguish notes of watermelon and peach; the ripe pulp is full of unexpected taste surprises, each with its own.

Kiwi goes well with many fruits and vegetables, so it is often added to various salads. It makes excellent marinades for meat. The fruit will fill drinks and cocktails with its special refreshing taste, and ice cream, puddings, and other wonderful desserts based on the exotic Chinese gooseberry will delight you with its delicate, slightly sweet aroma.

A lot can be said about the benefits of the fruit, because it is a storehouse of useful substances. For example, it contains more vitamin C than citrus fruits. Kiwi is rich in vitamins A, D, E, PP, group B, iron, potassium, magnesium, phosphorus, manganese.

Kiwis are sold in stores and markets in different countries all year round; the main thing is to choose the right ripe fruit. If the exotic fruit was chosen unripe, it’s not a big deal; kiwi berries can ripen at home, at room temperature.

Kumquat

The kumquat is a miniature oval-shaped orange, about the size of a medium-sized apricot. It is the smallest citrus fruit. The peel of the exotic fruit is so thin and delicate that it is eaten together with it. The citrus tastes very pleasant and aromatic, reminiscent of a sweet tangerine with a slight sourness.

The homeland of the exotic is Southeast Asia, but to be more precise, it was China that showed the world another exotic miracle “gam-gwat” - kumquat, which means “golden orange”.

Despite its mini size, kumquat has the maximum amount of useful substances - vitamins, macro- and microelements. The fruit also contains essential oils and fatty acids, pectin, and fiber.

In Thailand, kumquat is called the fruit of wisdom; Thais have long noticed that the “golden orange” improves memory and stimulates brain activity.

By the way, after drinking too much alcohol, the exotic “little orange” is an excellent hangover remedy.

Fresh kumquats keep well in a cool place; they will last up to 3 weeks in the refrigerator. When frozen, it will not lose its beneficial qualities in the freezer for six months.

In dried or dried form, the exotic fruit remains just as healthy, but the calorie content of such a product is slightly higher than that of fresh citrus and amounts to 284 kcal per 100 grams. Dried fruits will keep in the refrigerator for about 3 months. At room temperature – 2 months in sealed packaging.

The taste of dried kumquat is practically no different from a fresh exotic orange, except that it does not have the signature citrus juiciness.

Cupuacu

The incredible exotic Cupuaçu is the most expensive fruit in Latin America. So for those who want to enjoy fruits that look like a coconut and a melon at the same time, there is a direct route to Brazil, where, as you know, there are many wild monkeys, and unusual capuas too.

The oblong capuacu fruits are 25 cm long and approximately 12-15 cm wide, covered with a thick peel, and inside have very juicy, sweet and sour white pulp with seeds located in nests. The smell of an exotic fruit with a pronounced citrus aroma.

Expensive white oil is extracted from the seeds of the fruit, which is similar in composition to cocoa butter, only with a lower melting point and a lot of useful and medicinal properties.

In Latin America, Capuaçu is the most expensive exotic fruit, this is due to its difficult growing conditions. The plant is susceptible to sunburn, so trees are protected by covering them with special nets to shade exotic plants.

The healthy fruits of Kapuasu spoil quickly, so they are not transported fresh. The fruits are frozen and sent for processing. Exotic juices, ice cream, various desserts, and liqueurs are made from the fruits. And fruit extracts are widely used in cosmetology. Exotic oil can be seen in masks, creams, lotions, shampoos and other cosmetics.

Kuruba

These exotic fruits are “indigenous” to South America. The tree-like vine on which curuba fruits grow thrives in the wild nature of Bolivia, Colombia, Ecuador, and other tropical countries. Due to the people's love for the fruit, it is widely cultivated. Even in New Zealand and India they began to grow tasty and healthy kuruba.

Externally, the exotic fruits have some similarities with our large yellow-greenish overripe cucumbers, only larger in size. Inside is multi-seeded, jelly-like, pleasant-tasting, slightly sour and aromatic pulp. Fresh exotic kuruba is very tasty and refreshing in the heat, so it goes well with ice cream. Also, salads are prepared with the fruit, jams are made, juice and wine are made.

Kuruba is a healthy exotic fruit and contains many vitamins and minerals. Its soft, enveloping healing effect is known for stomach pain; the fruit helps with gastritis and ulcers.

Lychee

One of the most popular exotic fruits in Southeast Asia is also known as the “Chinese plum”.

The small round or oval lychee fruit is about the size of a plum and comes in rich pink and red colors. The loose, lumpy skin hides the aromatic, very pleasant-tasting pulp. There is a large bone inside the pulp, which is easily separated during consumption.

The taste of lychee is somewhat reminiscent of a grape-strawberry mix, however, everyone has their own associations, largely depending on the ripeness of the fruit and the region of cultivation. Fully ripe, sweet and very juicy fruits, with a slight sourness, a slightly noticeable tartness may be felt.

When choosing an exotic fruit, a tourist needs to look at the color of the peel; it should not be dark or brown, this is a sign of an overripe and stale fruit. This rarely happens in the markets of tropical countries; fruits do not stay stale.

The fruits are well preserved on the branches in clusters, along with the leaves, so the shelf life in a cool place is extended to two weeks. To transport exotic fruits, they create a special temperature regime from 0 to -1°C; within a month and a half, lychees are distributed to different countries and sold.

Asians use the fruits to prepare fruit salads, add them to exotic cocktails, desserts, ice cream, make sauces, marinades, syrups, etc.

In the countries of Southeast Asia, tourists fall in love with the exotic fruit - lychee - once and for all. Low-calorie and nutritious fruits refresh and lift your spirits, and the beneficial substances of fruits saturate the body with vitamins and essential elements.

Longkong

Malaysia is considered the birthplace of the exotic longkong (langsat), but fruit trees grow and bear fruit well throughout Southeast Asia. Thus, the inhabitants of Thailand, cultivating fruit trees, symbolized one of their regions with the image of fruits on the coat of arms of the province of Narathiwat.

Tall tropical trees produce clusters of exotic berries that look like grapes. Longkong trees grow and develop for a very long time before they begin to bear fruit - almost 15 years, but then produce crops 2 times a year.

The appearance of the exotic longkong berries resembles light brown new potatoes. Inside the fruits there is translucent light pulp with a structure similar to garlic cloves. The taste of the fruit is sweetish and sour, it is difficult to compare with anything. But tourists say that they contain something of grapes and bananas with a slight grapefruit bitterness.

Ripe fruits have a fairly dense peel, but it is easy to peel.

The skin of the fruit is sticky due to the juice contained on the surface. It is difficult to wash, so local residents carry out the fruit cleaning process using rubber gloves.

The fruits of exotic langsat are low-calorie, very healthy, contain vitamins, macro- and microelements, and amino acids. Residents of Asia widely use the plant in folk medicine.

Fruits, however, spoil quickly, so it is best to eat them fresh. Asians prepare many dishes, desserts, and exotic refreshing drinks with longkong.

Magic fruit

Synsepalum dulcificum is a small (3 cm) drupe fruit of bright red color (similar to barberry). Low fruit trees are common in Africa, Florida, Ghana, Puerto Rico, and Taiwan.

The exotic berry comes from West Africa and was first introduced to the world by the Spaniards in 1725. The fruits owe their mysterious name to their unusual properties that can mislead human taste buds. So after tasting exotic fruits, sugar will become bitter, and sour lemon will seem incredibly sweet. These qualities of the magical fruit have become very popular and relevant among people suffering from diabetes, because the love of sweets can now be compensated for by such a wonderful exotic fruit.

But science is not asleep; it turned out that the berry contains the substance meraculin (a glycoprotein molecule with a specific chain of carbohydrates). The effect of the reaction lasts about one hour until the tongue receptors are completely washed with saliva.

The pulp of exotic fruits is sublimated, without heating, in order to preserve nutrients, and is produced in the form of granules or tablets (sugar substitute).

The exotic fruits themselves are rich in carbohydrates, proteins, many vitamins, minerals, fiber, while they contain little sugar and are completely safe for diabetics.

Mango

One of the most common fruits in tropical latitudes is the exotic Mango, whose homeland is considered to be India. The fruits grow in almost all countries with a hot tropical climate, Southeast Asia, Africa, South America and others.

Ripe mango fruits weigh up to 2 kg; the color of the smooth peel can be green, yellow, orange or red, depending on the variety and degree of ripeness of the exotic fruit. Inside the fruit there is a large, flat, hard stone enveloping fibrous pulp.

The sweet pulp melting in the mouth delights everyone who tastes the tropical fruit for the first time. The taste of an unusually juicy exotic is difficult to compare with any fruit. Rather, it is a whole bouquet of exotic tastes and aromas: apple, ripe pineapple, tender peach, melon, and perhaps some other subtle fruity shades. Everyone has their own flavor and aroma impressions.

Arriving in an exotic country, tourists are amazed by the abundance of varieties and types of mangoes. One is tastier than the other, you can taste it right at the market, in any trade tent or shop, sellers will be happy to offer, skillfully cut, and pack juicy fresh fruits in a container.

Mango is a very nutritious exotic fruit, easily digestible by the body and incredibly healthy, with a high content of vitamins, micro-macroelements, dietary fiber, and organic acids.

Fresh mangoes are delicious and the fruits are prepared and consumed at different stages of ripening. They are added to salads and made into all sorts of exotic seasonings, marinades, and sauces. Some varieties are good for canning - compotes, juices, jams, confitures. Mango desserts, pastries, ice cream, smoothies, and cocktails are popular.

The name of the exotic fruit “mango” comes from Tamil (one of the languages ​​of India) - “mangkay” or “man-gay”. Portuguese traders living in India adopted the name from the locals as "manga".

Mangosteen

Exotic ones (mangosteens) are grown on vast plantations in Southeast Asia. Delicious fruits measuring 5 cm in diameter, with a dark purple, almost black skin. The shell of the ripe fruit breaks easily, revealing white pulp similar in appearance to garlic cloves, inside of which there are inedible seeds.

Exotic mangosteen is a very sweet fruit, like many fruits of the tropics, characterized by a whole kaleidoscope of fruit flavors, there are notes of mango, strawberry, pineapple, orange mixed with a subtle vanilla aroma. Mangosteen is fully tasty only when ripe; unripe fruit will be hard and sour; you can take these fruits home - they will ripen. Select exotic fruits by touch; the peel seems to spring back when pressed. Sellers are not indignant when tourists choose exotic fruits with a knowledgeable look; on the contrary, they can offer a bag for selected fruits, so that you can safely taste at least all the fruits.

Asians actively use exotic fruit for desserts, canning, drying, and making jam. And the plant itself, its inedible parts: the bark and leaves of the tree, the peel are used in folk medicine. After all, healthy mangosteen contains many vitamins, antioxidants, catechins, sterols, as well as micro- and macroelements.

The price in Southeast Asia for mangosteen fruits varies depending on the ripening season, although you can eat exotic fruits all year round, in winter the prices will be the highest.

passion fruit

The tropical fruit passion fruit or (passion flower, granadilla), comes from hot, exotic Brazil. But today the miracle fruit grows throughout the tropical zone of the Earth.

Exotic passion fruit is worth trying just once to fall in love with the sweetest, juiciest, unique fruit. Oval, yellow or purple fruits 6 -13 cm are the fruits of a vine plant. The elastic skin protects the jelly-like tasty pulp of the fruit, which is most convenient to eat with a spoon, cutting the exotic fruit in half. The pulp contains small seeds, they are usually swallowed, they do not cause any inconvenience or harm, but the peel itself is bitter and inedible.

If you purchase unripe exotic fruits, they will ripen quickly at home at room temperature in a couple of days. Ripe fruits are not stored for a long time, a maximum of 6-7 days. Therefore, exotic passion fruit is actively used in the preparation of juices and cocktails. Desserts, pastries, and various dishes, including meat and fish, are prepared with her participation.

Passion fruit is a fruit rich in beneficial acids, vitamins, and minerals (potassium, iron). The exotic plant is actively used in cosmetology and dietetics.

Marula

The exotic marula is native to the African continent and has been revered by the African people for many centuries.

Tropical fruits similar to plums have a thin yellowish peel and sweet white flesh. The plant contains a large amount of sugars, and therefore, when fruits fall to the ground, they begin to ferment almost immediately.

They say that animals love to visit such hot places. During the period of mass ripening of marula, the animals have a feast, gorge themselves on exotic fruits and get drunk.

Local residents use tropical fruits in preparing delicious dishes and alcoholic drinks. Amarula's signature liqueur is very popular in the world market.

Exotic marula is a very healthy plant, rich in vitamins (the fruits are especially rich in vitamin C) and minerals. It strengthens the body, increasing immunity, and is a good prevention of cardiovascular diseases. A useful substance is squeezed out of the seeds and is used in cosmetology. And unusual drinks are made from fruit peels, with a spicy, tart aftertaste.

Medlar

An exotic southerner, medlar, looks like a pear and an apricot at the same time, and according to the botanical description, it is a relative of quince and pear (Rosaceae family).

The subtropical plant has different varieties. The most common are Japanese and German medlar.

The juicy, loose pulp of the fruit can be sweet or sweet and sour, depending on the variety, slightly tart. The fruit tastes like pear and quince with a slight apricot flavor. The peel can be cut off, but if it is completely soft, then exotic fruits are eaten with it.

Medlar is best eaten fresh; it is full of nutrients and low in calories (43-47 kcal). The exotic fruit is especially useful for diabetes and for strengthening the cardiovascular system. The plant is used in folk medicine; there are recipes for decoctions and tinctures made from leaves, seeds and the fruits themselves.

The exotic fruits of the medlar are used to make jam, delicious compotes, juices, and sauces. Prepare desserts and add to baked goods.

Noina sugar apple

Having cut this exotic fruit in half and tasted the most tender, sweet pulp with a spoon, like melted ice cream, you realize that it is impossible to stop.

The homeland of this exotic fruit is Central America, but the plant has become widespread in almost all tropical countries: Southeast Asia, Africa, India, Australia and others.

The fruits of an exotic sugar apple are up to approximately 10 cm long and round in shape. The lumpy skin of the fruit conceals white pulp. The seeds located inside the fruit should be discarded due to their toxicity. The skin color of noina ranges from bluish, green to pink. Tourists love eating exotic noina, but the fruit is also good in desserts, soft drinks and cocktails.

Ripe noina is soft to the touch, but if you come across a green, unripe one, you should know that after some time the exotic fruit will ripen and you can enjoy its taste. Sugar exotic is nourishing, high in calories (105 kcal/100 g) and very healthy, full of many useful substances.

Noni

Morinda citrus folia is widespread in Southeast Asia, Australia, and many exotic Pacific islands. Despite its sharp, unpleasant odor, bitter and astringent taste, the noni fruit has many other advantages. And they are associated with its medicinal and beneficial properties.

Externally, the exotic fruits of noni are oval-shaped and resemble a potato or a green cone. The fruits are small, weighing about 100 grams. The white pulp contains numerous seeds, from which valuable essential oil is produced.

The chemical composition of noni is unique, considering that the exotic fruit has a couple of dozen amino acids and a whole complex of vitamins, micro- and macroelements.

Traditional and folk medicine have in their archives a huge number of recipes using the exotic noni fruit, describing hundreds of ways to combat various diseases.

Many scientists have been researching the beneficial properties of noni, and thanks to Dr. John Wadsward, a unique processing technique has been developed, as a result of which an industrial product in the form of the healing juice of an exotic plant is widely sold.

Natural noni juice can be bought in pharmacies and used as directed, after consulting with your doctor. In addition, today a large number of cosmetic products for facial skin care based on the exotic fruit are sold. These are masks, creams, lotions, moisturizers and cleansers.

Papaya

Presumably, papaya comes from Mexico. One way or another, today the fruits of this wonderful exotic plant are cultivated throughout the equatorial and tropical zones of the Earth. Numerous peoples happily grow fruit trees that bear fruit abundantly all year round.

Ripe, bright, yellow-orange, exotic oval fruits can be up to 0.5 m in length, weighing from 0.5 to 4.5 kg. The color of the pulp depends on the variety and maturity; it can be red, carrot, yellow or green; the fruit has a pleasant subtle melon aroma.

When tasting ripe exotic papaya, which is moderately sweet, many compare its taste to boiled carrots, zucchini or melon. Each variety has its own flavor notes. Ripe papaya has an interesting property - it decorates and improves the taste of other dishes, these can be: salads, juices, seafood, meat. So the famous Thai exotic salad Som Tam with pieces of fruit, shrimp, garlic, hot pepper is loved and known by all tourists. And grilled papaya is simply unforgettable thanks to its unusual bready aroma.

Papaya fruits are very good for health, they are rich in vitamins A, C, E and also contain copper, magnesium, calcium, iron and many other substances.

Papaya is a dietary product that improves digestion thanks to the enzyme it contains called papain.

Papaya fruit can be stored at home in refrigerators for no longer than 2 weeks. When dried, it can be stored for months.

Pepino

Melon pear is another name for the exotic pepino, which is native to South America. Outwardly, pepino looks like a melon, but the taste speaks for itself - the sweet fruit with a slight sourness resembles melon and pear at the same time.

Pepino is a very juicy fruit, consisting of 90% water.

Exotic fruits can be stored for 30-50 days in a cool place, so you can enjoy fresh fruits for a long time, because all the benefits are concentrated in fresh fruits. But dried or dried fruits are just as healthy, although they are higher in calories. Pepino is already a high-calorie product - 80 kcal per 100 g.

Residents of tropical and subtropical regions preserve the exotic melon pear, make jam from it, prepare desserts, add it to various dishes; the fruit goes well with other products.

Today you can grow nice exotic fruits in the countries of the middle zone; there are specially bred varieties. But it is still advisable to do this in greenhouses, on closed balconies, or at least on a windowsill; exotic plants will not withstand harsh winters.

Pitaya

Dragon fruit, pitahaya, dragon heart, dragonfruit - and this is not a complete list, exotic pitaya has many names. The origin of the fruit is connected with the ancient legend about dragons, about the battles of people who mercilessly exterminated monsters for the sake of their hearts. Pitaya looks like a dragon's heart with its red or bright pink color and the presence of scales on a dense peel. Having eaten a tropical fruit, you may not suddenly feel a rush of courage and bravery, but you will certainly experience gastronomic satisfaction.

In fact, pitahaya is the fruit of a cactus (Hilocerius); exotic plants are grown in many tropical countries. So, having arrived in Southeast Asia, it is difficult to pass by the bright fruits while at the market, in the supermarket or passing by street vendors. The hand itself will reach out to an exotic-looking fruit, the size of a hefty pear, to taste the juicy, sweet fruit.

The taste of pitaya depends on the variety, because the fruits may differ in the color of the peel and the color of the pulp. The yellow dragon fruit is considered the sweetest, it is the rarest and more expensive, but you definitely need to try it in order to compare it with the red pitahaya with white and red pulp. Pitahaya with red flesh is incredibly aromatic and very sweet. And the white-fleshed exotic, the most common of the fruits, is moderately sweet, but also very tasty and low in calories. Exotic dragon fruit, nutritious and healthy.

The fruit is simply eaten, the peel is thrown away, the internal contents, that is, the pulp with small seeds, are eaten in any convenient way. Exotic fruits are especially good when chilled.

The taste may resemble an exotic fruit mix of kiwi with banana or fig, but in any case it is better to try pitaya yourself to give your own assessment of the taste and make your own comparisons. Ripe pitahaya will be slightly soft when pressed, so choosing it is not difficult, and the fruit is sold all year round.

Platonia

The habitats of exotic platonia are the tropical rainforests of Colombia, Paraguay, Brazil and some other regions of South America. But it is possible to taste the fruit only where these wonderful, exotic, healthy fruits grow, during the ripening season, in any market in Latin America. Platonia is not stored for long, only a few days, the fruit quickly deteriorates and can only be transported over short distances.

The round or oval fruits have a thick, sticky yellow-brown skin and contain white, aromatic pulp and a few black seeds inside. The taste of the exotic pulp is very pleasant, sweet and sour. Platonia is eaten fresh, used in cooking, making various sweets from it - marmalades, exotic sorbets, jams, creams, mousses...

The bark and peel of the exotic Platonia tree contains a lot of latex; the plant produces this substance for the production of natural rubber.

Platonia seeds are very valuable; they are collected and processed to obtain healthy nourishing oil, which is widely used in cosmetics and folk medicine.

An interesting fact is that pollination of platonia flowers in their natural habitat is carried out only by yellow-headed white-bellied parrots, attracted by the nectar of the flowers.

Having visited the tropics of Latin America, you should definitely try these overseas fruits; besides, exotic platonia is healthy and contains many vitamins and minerals, such as phosphorus, iron, calcium, etc.

Pomelo

This exotic citrus is familiar to almost everyone and is loved, especially considering the beneficial properties of the fruit. Pomelo comes from China. The Celestial Empire is the main supplier of pomelo to most countries of the world. But trees are also cultivated today in other tropical countries.

Pomelo is a separate independent species, it has never been a hybrid and is the largest citrus fruit of all existing ones. The weight of exotic yellow-green fruits can reach several kilograms (from 1 to 10).

The taste of pomelo often depends on the variety. The pulp can be sweet and sour to a greater or lesser extent, juicy or not very juicy, with or without bitterness, the flesh can be pink, white, yellow. But what exotic fruits have in common is their bright citrus aroma - this delicious juicy smell cannot be confused with any citrus.

Pomelo is a low-calorie and satisfying product, rich in many vitamins, micro- and macroelements, therefore it is suitable for lovers of all kinds of diets, and for all people without exception. Due to the low content of citric acid, the fruit can be consumed in small quantities by those suffering from gastritis and stomach ulcers; it is the safest of all citrus fruits in this regard. But still, pomelo is an exotic citrus, and this should be taken into account if you are prone to allergies and other contraindications.

Rambutan

If we talk about the exotic appearance of the fruit, then the hairy fruit - rambutan - deserves special attention. Even tourists coming to Southeast Asia for the first time, where our “hero” comes from, carefully try exotic fruits. But having tried it, they buy it all the time and willingly bring some quantity home, not wanting to part with the wonderful taste of the fruit.

The hairy peel of the fruit, of course, is not eaten, but the jelly-like, translucent pulp hiding underneath can be enjoyed with pleasure. The pulp of the exotic fruit tastes like a grape-strawberry mix, very sweet, with a slight sourness.

When choosing exotic fruits at markets, shops, or from street vendors, it is better to pay attention to bright red fruits with greenish hairs at the tips. Try to avoid dark-colored fruits; these are overripe, possibly already spoiled fruits, although this is rare in Asian markets. Merchants value their customers and do not slip out old goods. You may encounter unripe fruits, in which case they will be sour and will not bring gastronomic pleasure.

It is best to peel rambutans with a knife, carefully separating the skin and then the seed from the fruit pulp, but you can also do this with your fingers. The seed is not edible, so you can throw it away; it comes off easily if the fruit is ripe.

Exotic rambutans are tasty and most useful when eaten fresh, but locals use them to prepare seafood dishes, salads, and sweets.

Buddha hand citron

It is believed that this ancient exotic representative of citrus fruits began its spread from Western Asia, India, then settled throughout Southeast Asia and other tropical countries.

The amazing fruit is the subject of legends and is used in religious ceremonies. Botanists consider the “Hand of Buddha” to be the result of a genetic mutation of “ordinary” citrons. It is likely that ancient eastern breeders took part in the development of exotic fruits and experimentally supported the direction of the unusual appearance of the citron.

Most often, exotic trees are used for decorative purposes. The fruits literally attract attention with their unique appearance. At first, the fruit looks like a partially clenched fist, then as it grows, the “fingers” unclench and can stick out in all directions. To some, the fruits resemble squid tentacles.

The fingers are not always unclenched; most often the fruits remain clenched into a “fist”.

On average, ripe fruits weigh 300-400 grams. The thick, lumpy skin of the fruit (characteristic of all citrons) is bright yellow. The fruits exude a strong but pleasant violet scent. If you plant an exotic “Buddha’s Hand” tree at home, your home will almost always be filled with the fragrance of a unique fruit.

Citrus fruits are not eaten raw, directly, but are dried and dried, and then used in cooking as a seasoning. In their raw form, in small quantities, they are sometimes added to flavor certain dishes, or to decorate the holiday table.

In tropical countries, exotic fruits are used in folk medicine, for the treatment and prevention of various diseases.

Salak

In warm Southeast Asia, herring is a fairly common exotic fruit. It is loved and known by adults, children, and tourists.

The fruit grows on low palm trees with a spreading crown, the trunk of which is covered with sharp thorns. You can enjoy inexpensive fruits all summer and early autumn, during the harvest. Salak is also called snake fruit, and that’s because the skin of the exotic fruit resembles the iridescent skin of a snake, brown in color. The fruits are not large in size, weighing about 100 grams. The internal contents of herring are even more surprising; when peeled, it looks like garlic, but only in appearance.

It is difficult to compare the sweet and sour pulp of exotic herring in taste with any fruit. For some, the taste resembles a nut-strawberry mixture, while others claim that the fruit combines notes of banana and pineapple at the same time. Most people note a slight scent of perfume when eating the fruit, and a slight tartness.

Herring has a short shelf life, so fruits are usually sold fresh in markets. The integrity of the skin is important; it should be smooth, not cracked, not wrinkled. It is believed that the larger the fruit, the tastier it is.

Any fruit is most useful when eaten fresh, exotic herring is no exception. Eating herring is very simple, the skin is peeled off with your hands or with a knife, it easily comes off the skin, the bones are thrown away, the pulp is ready to eat.

Like many exotic fruits, herring has found application in local cuisine. Smoothies, drinks, salads are made with it, compotes and sauces are made from herring.

Santol

A tropical fruit native to Southeast Asia, santol, grows and ripens on tall trees reaching a height of 45 meters. The exotic fruits themselves are 5-7 cm in diameter, covered with a thick peel, the color of which, depending on the variety, will be from light yellow to brownish or red.

Inside the exotic santol there is white, sweet and sour, juicy pulp, divided into slices, and when peeled it resembles a mangosteen. There are inedible seeds inside the lobules.

Despite the thickness of the peel, santol can be peeled by hand, or it is convenient to do it with a knife, cutting it in half. In addition to fresh consumption, santol is widely used in local cuisine. For example, they soak it, like pickled apples. Many tourists, taught by local residents, eat santol with spices and salt, claiming that it tastes much better this way. Maybe it's worth a try? Asians traditionally prepare drinks from exotic fruits, including alcoholic drinks, jams, marmalades and delicious desserts.

Santol is rich in vitamins, minerals, useful for strengthening bones, heart, and also for improving immunity.

Sapodilla

One of the most popular fruits of Southeast Asia is sapodilla or lamut (tree potato). Unprepossessing in appearance, but bright in taste, the exotic fruit is unusually sweet and juicy, reminiscent of milk caramel in taste. The smell of sapodilla is compared by many to the aroma of dates and figs. Haute cuisine chefs in some countries consider sapodilla a godsend in the preparation of desserts.

The fruits of exotic sapodilla are not large, 5-10 cm in diameter and weigh approximately 100-160 grams. Despite the high sugar content, the fruit is not very high in calories (80 kcal), this is due to its juiciness and high water content.

Sapodilla is very easy to eat; remove the skin and seeds; it is convenient to eat the exotic fruit with a spoon, cutting it in half. The main thing is to choose ripe fruits - they will be moderately soft to the touch, but not hard (highly astringent), but not too soft (obviously spoiled).

The sapodilla harvest season in Southeast Asian countries is from September to December, at which time the fruits become very cheap and tastiest.

This exotic fruit is as healthy as many tropical fruits, it contains vitamins and minerals, and for variety and replenishment of the body with useful substances, it is worth trying and enjoying the unique sapodilla.

Tamarillo

Latin America is the birthplace of a fruit-bearing exotic plant - tamarillo. The Spanish sailors who first saw the small plant called it the tomato tree. Surprisingly, in appearance, and to some extent in taste, tamarillo is similar to ordinary tomatoes.

Exotic tamarillo has ovoid berries. The shiny skin may be yellow, red, orange, or purple. Inside is a sweet and sour taste, yellow-pink pulp with many seeds.

Tamarillo fruits are stored well and for a long time in a cool place, so they can be transported. Today, the largest supplier of exotic fruits is New Zealand, where the plant is successfully grown.

The fruits are rich in minerals and vitamins, so tamarillo is eaten raw, like passion fruit, with a dessert spoon, after cutting the fruit in half. The use of the fruit in cooking is also very extensive. After removing the skin, the fruits can be cut into circles into a salad, or put as one of the ingredients in a sandwich with meat. Sauces, marinades, and various dishes will become piquant with the addition of these exotic, delicious fruits.

Tamarind

Indian date is another name for tamarind. Exotic fruit trees are common in many tropical countries, their spreading beautiful crowns are covered with many pods during fruiting. Tamarind belongs to the legume family; today the trees are cultivated and are rarely found in the wild.

The exotic Indian date is a very attractive plant, so many amateur plant growers grow ornamental (dwarf) trees using the bonsai technique.

The popularity of exotic tamarind lies in its unusual fruits, which are used in cooking and cosmetology due to their beneficial and gastronomic qualities.

Viscous dark burgundy pulp is located inside fragile brown pods. The ripe fruit mass tastes similar to dried fruits, dried apricots and prunes combined. The pleasant aroma of exotic pods enhances the feeling that you are eating very viscous dried fruit.

During processing, tamarind is most often pressed into briquettes for further storage and use. In this form, it is stored for months in the refrigerator, without losing its healing and beneficial properties, the concentration of which is quite high in the fruit.

Fresh or processed exotic tamarind is used in cooking, most often as a seasoning for soups and main courses, as well as an additive to desserts, ice cream, and baked goods. The fruit contains a lot of pectin, so tamarind is an excellent natural thickener for jams, jellies, sweets, sauces, and marinades.

Tamarind is quite well known in cosmetic products; masks, scrubs, and lotions are made from it. Of particular importance is 100% essential oil, used in cosmetics, Ayurveda, and traditional medicine.

Feijoa

For residents of the tropics and subtropics, feijoa is one of the most favorite exotic berries, because it is tasty, low-calorie, and very healthy.

The birthplace of the berries is tropical Brazil, but feijoa has become much closer to residents of Russia thanks to the cultivation of exotic woody shrubs in the Crimea, Krasnodar Territory and the Caucasus. The fruit ripening season is the end of October and the first half of November. So it's time to replenish your body with nutrients for the winter. The fruits can be eaten raw, ground with sugar and stored in the refrigerator, or made into jams and jellies.

Small fruits weighing about 20-100 grams have a green, slightly lumpy skin, and juicy sweet and sour pulp with a taste somewhat reminiscent of a mixture of strawberries and pineapple.

If the feijoa is not ripe, the flesh inside will be white, ripe fruits have transparent flesh, darkened brownish berries are evidence of spoilage.

Exotic feijoa can ripen and be stored well without losing its benefits, so it is usually harvested for export when it is not ripe.

The value of fruits is associated with their rich medicinal composition and use for preventive and therapeutic purposes.

Breadfruit

The birthplace of exotic fruit trees is New Guinea, but after a long and difficult journey in the 17th century, breadfruit settled on many oceanic islands. It has always been and is a necessary source of food for the inhabitants of the tropics.

Yellow-green or light brownish exotic fruits of oblong shape grow on tall and thick trees. The fruits look like melons, with a dense, rough skin, sticky due to the milky juice - latex. Fruit weight is 3-4 kg.

The pulp of the fruit is sweet, pleasant to the taste, light yellow or cream in color, and contains many seeds. The fruits of the tree are not high in calories (103 kcal), but are nutritious. Exotic fruits are eaten raw, and in cooking they have found various uses: they are dried, turned into chips, boiled, stewed, baked, made into starch, and processed for future use. The seeds of the plant are also edible and higher in calories (190 kcal); they are usually fried.

Exotic breadfruit is a healthy product. It contains calcium, potassium and magnesium, vitamins A, B, C. The fruits and all parts of the plant are actively used in folk medicine.

Chrysophyllum starapple

Star apple, chrysophyllum, kainito, star plum are different names for the same tropical fruit tree, whose homeland is the Greater Antilles of the Caribbean Sea. The plants are now cultivated in many tropical countries.

The fruits of the exotic plant can be recognized by their pleasant fragrance and various shades of red, purple or green color of the peel. The fruit is spherical, 5-8 cm in diameter. Having cut the fruit, the star pattern is clearly visible (hence the name). It should be borne in mind that the peel of the fruit contains latex, and the juicy pulp itself is sweet and sticky. So, an inexperienced tourist will have to wash his hands for a long time.

Exotic Chrysophyllum is a source of many useful substances, in addition to vitamins and minerals, it is rich in dietary fiber, which promotes a long feeling of fullness, this is good for people who control their weight.

Unforgettable tropical cocktails including kainito taste amazing, and exotic fruit salads, ice cream and various desserts are simply delicious when combined with these aromatic fruits.

Cherimoya

The exotic cherimoya is native to Latin America; today the fruit is also grown in other tropical and subtropical countries, although the plant prefers a mild temperate climate.

The fruits are bright green in color and have a rough surface in the form of conical protrusions. The fruit is approximately 10 cm in diameter and weighs on average 200-600 grams. but there are also large 2-kilogram specimens.

The pulp of exotic fruits is aromatic, sweet, juicy, light cream in color, and may have a slight sourness. Cherimoya is called “cream apple”, and the taste of the fruit pulp is compared to mango, pineapple, banana, and strawberry combined.

You should be careful: the pulp of the exotic fruit contains dark brown seeds that are poisonous and contain neurotoxins.

Cherimoya is so pleasant and delicate in taste that the fruit is often eaten as ice cream with a spoon, after freezing, smoothies, delicious exotic cocktails, sorbets, desserts and pastries are made from the pulp.

Cherimoya can only be enjoyed in countries where it grows. For a number of reasons, exotic fruits are not exported. Having tried a delicious exotic fruit once, you will definitely want to eat it again, especially considering its beneficial properties, which are contained in abundance in the fruits.

Black sapota, chocolate pudding

Diospyros nigra – “divine food of black color” – is one of the translations of the name of the exotic fruit. In fact, “black sapote” is a variety of persimmon that is very familiar to us. Chocolate persimmon is a resident of the tropics, its habitat is South and Central America, Mauritius, the Philippines... Many countries cultivate the exotic plant, but the fruits are not exportable. It is possible to try an unusual, delicious fruit only while traveling in an exotic country.

The exotic berries of the “black apple” are quite large, approximately 13 cm in diameter. By the time they ripen, the fruits acquire a dark, dirty green color. When choosing fruit, a pleasant fruit and berry aroma is felt.

Jelly-like, tender, chocolate, almost black pulp is located inside the fruit, along with small 2 cm seeds. Ripe exotic “black sapota” will not leave gourmets indifferent. Most tourists compare the taste of the sweet fruit with chocolate custard or chocolate pudding (one of the names).

Exotic chocolate persimmon is a dessert in itself. It is also used in the preparation of puddings, creams, jellies, marmalades and jams. It is added to ice cream and cocktails, and alcoholic drinks are made from it. A drink similar to coffee is prepared from roasted fruit seeds.

Elite furniture and musical instruments are made from the valuable Diospyros wood, which is a rare ebony wood.

Exotic “chocolate pudding” growing on a tree has many beneficial properties. Fruit is a source of valuable macro- and microelements, vitamins, and dietary fiber. When in Mexico or another exotic country, you should definitely try the delicious “black sapota” to get gastronomic pleasure and be filled with energy and vigor, thanks to the vitamin complex contained in the incredible fruit.

Chompu

Rose apple or chompu is an exotic fruit that is considered to be native to Eastern India. The fruit became widespread throughout Southeast Asia, Africa, and was introduced to the Caribbean Islands, Central and South America.

The exotic chompu has an attractive pear-shaped shape, delicate pink color and glossy surface. The pulp of the tropical fruit is similar in texture to an apple, it is usually white, sweet, juicy, and slightly crunchy. Chompa is very pleasant to eat in hot weather, it easily quenches thirst, it has no seeds, the fruit does not require peeling - I washed it and ate it, enjoying the subtle pleasant aroma of the fruit.

Residents of the tropics use the exotic pink apple in local cuisine: they prepare dishes with rice and meat, make jams, syrups, sauces, or preserve them with other fruits.

Harvesting exotic fruits depends on the country of origin; in some countries, chompa is harvested all year round, in some regions at the end of summer.

The pink exotic apple is a healthy low-calorie fruit and is suitable for those who have decided to lose weight or are watching their physical fitness.

Jujube

Unabi, "Chinese date", jujube - this is one fruit that has many names. The fruit was given to the world by China, where the plant was known and cultivated more than 4,000 years ago. Nowadays, these exotic fruits grow even in the Caucasus and Crimea, not to mention other tropical and subtropical countries such as Japan, Brazil, Australia, Southeast Asia and others.

By the way: “jujube” from the Persian “zizafun” means any edible fruit.

Jujube fruits are mostly red-brown in color and small in size (2.5-3 cm in diameter). To taste, exotic fruits resemble a sweet apple with a delicate juicy consistency, with a slightly astringent effect and slight sourness (depending on the variety). Inside the pulp there is a large bone.

Whole, undamaged exotic fruits are stored fresh in the refrigerator for a long time (about a month). As a dried fruit, jujube feels great at room temperature and will last on the kitchen shelf for months.

The exotic Chinese date contains many vitamins and minerals, including substances that are not found in all fruits - flavonoids, glycosides, tannins. In traditional Chinese medicine, all parts of the exotic unabi tree are used in the treatment and prevention of certain diseases. The Chinese generally consider jujube a tree of longevity.

Conclusion

As they say, all good things in moderation, in order to experience all the benefits of exotic fruits, you should not be overly carried away by amazing fruits. Even if the fruits bring you indescribable delight. The main thing is to pause in time and make sure that this or that exotic fruit is suitable for you and does not cause allergies or problems with the stomach, intestines, or anything else.

You should also remember to thoroughly process the fruits before consumption, simply put, do not forget to wash them. It is best to eat fruits fresh, as early as possible: buy, wash, eat, or follow storage conditions.

People need fruits for a balanced diet. Exotic fruits are very rich in nutrients. To make eating fruit as healthy as possible, you should not forget about simple rules. Then a trip to the tropics or just a pleasant time at home with a plate of exotic fruits on the table will bring pleasure, give joy and satisfaction.

An integral part of any trip is foreign cuisine, special dishes and unusual tastings. And if you choose this type of tourism as gastronomic, then atypical treats are literally a must. In particular we are talking about fruits. But not everyone, going somewhere to warm regions, knows exotic tropical fruits and their names well. We will try to introduce you to the most interesting desserts of the foreign world.

Guava is the sister of the Ukrainian pear

Very similar to our pear and slightly sour in taste, guava is a fruit that grows in the tropical zone, Mexico, South America, India and parts of Southeast Asia. Externally, it looks like a 10-14 cm oval of yellow-green color. The fruits ripen on small deciduous bushes.

Eating stale guava is just as dangerous as eating other fruits. At the very least, you risk indigestion. In addition, unripe guava is quite sour and unpleasant, with an astringent taste. When these exotic fruits reach the “right condition”, they will become tasty and quite healthy.

Guava is recommended for use in case of intoxication, as well as for weight loss and all sorts of minor inflammatory processes of the gastrointestinal tract. And freshly squeezed guava juice and its seeds have a positive effect on the functioning of the stomach. You can eat the fruit with the peel, but we recommend that diabetics be careful with this, as it increases the level of glucose in the body.

Dragon's eye - a fruit with an abundance of vitamins

This exotic name was given to an unusual-looking fruit slightly reminiscent of a melon. In everyday life, the dragon's eye is called longan, which grows in Thailand on tall 10-meter trees. Lush crowns of trees hide round yellow fruits in their thicket. If you peel them, you will see white flesh inside. It is extremely useful due to its high content of microelements. In particular, we are talking about organic acids, protein, calcium, copper, zinc, phosphorus, iron and much more.

Thanks to its original sweetish taste, the fruit is extremely popular among locals and tourists. It is either peeled and eaten raw or cooked as part of rice dishes. Serve with stewed grains and coconut milk. Local craftsmen also prepare sauces and even ice cream from longan. No negative properties of the fruit were noticed, but we still do not recommend overeating dragon’s eye.

Carambola is a star in your plate

Carambola is a fruit that is extremely popular and famous not only in Asian countries, but also in Ukraine. Due to its unusual appearance, carambola is used as a decorative element for haute cuisine dishes. The size of the fruit is a large goose egg, the color is yellow, and when cut, the carambola resembles a star.

You can eat both the pulp and the peel. This fruit is useful both raw and roasted. It can taste either slightly sour or sweet. Tourists cannot agree on what carambola tastes like or what it looks like. To some it resembles a plum, to others to grapes, to others to an apple. But everyone unanimously says that the fruit is extremely tasty. The fruit contains sodium, iron, calcium, phosphorus, vitamins B and C. Carambola is either served raw or deep-fried, and can also be boiled in sweet syrup.

Eggplant or mangosteen?

This fruit has several names - mangkut, garcinia, mangosteen and, of course, mangosteen. It grows in South Asia, in Vietnam, Thailand, and India. This berry looks like a round purple-burgundy eggplant. It weighs up to 200 grams, and when cut, it looks like white pulp. The inside of the fruit is soft, melting and marshmallow-like. Very sweet in taste, mangosteen is a fruit that serves as the basis for various jams, desserts, nectars, syrups and juices. Also, the popularity of the fruit is based on the versatility of flavors - culinary specialists note echoes of peach, pineapple and lychee in Garcinia.

The peel is also popular and is used in folk medicine. But we strongly do not recommend eating the fruit during pregnancy and breastfeeding. And also in case of diseases of the gastrointestinal tract, kidneys and liver.

Sugar apple noina

Another name for the fruit is sugar apple, which is really very sweet. However, the taste is more reminiscent of late apricot, which does not make this treat less popular and tasty. Noina grows in the tropical zone and is used from roots to fruits. Decoctions and tinctures of leaves, roots and bark help with fever and even dysentery.

When choosing noina at the market, be careful; it is important to buy ripe fruit, otherwise you risk getting poisoned. Noina should be greenish, weighty in feel and soft to the touch. Well, of course, the fruit should smell very good and tasty. When consuming the fruit, do not eat the seeds - they are useful only in the field of cosmetology and exclusively in the form of oil.

This prickly cone may not be noticeable on the branch, but it is very popular among Asian gourmets. Another name for this tropical delicacy is soursop. It has a sweet and sour taste and contains many useful elements. Researchers are widely claiming that sirsak can treat cancer. In Chinese medicine, dried fruit powders are added to medicines and tablets.

European scientists in the course of research have found that the fetus actually stops the spread of the disease and reduces the activity of cancer cells. Sirsak cannot fully replace chemotherapy, but it can help prevent the disease. But, despite the pleasant taste and beneficial properties, do not overdo it with tasting. Excess fruit can lead to intoxication and even hallucinations.

Chocolate chiku

The chiku fruit has a second name - sepodilla. It looks like beige or brownish balls, inside there is orange pulp and large black oblong seeds. Chica is eaten raw, separated from the bitter peel and hard seeds. The fruit has a caramel flavor, and some varieties have coffee and chocolate flavors.

The consistency of the chiku is soft and should be quite large. Before use, it is recommended to cool the sepodilla and cut it in half or into slices. The pulp can be eaten either with a spoon or simply bitten off from the peel, like a watermelon or melon.

Pitahaya - dragon fruit

Unusual, beautiful, bright, called the dragon's heart, the fruit is widely known to the public. But few people know what it tastes like. Pitahaya looks different depending on the variety. The white one has a pink peel and white pulp, the red one has a pink peel and red pulp, the yellow one has a yellow peel and white pulp, respectively. All of them are popular and unusual in taste, and also extremely healthy. Particularly due to its high fiber and antioxidant content. Pitahaya is also recommended for diabetics, as the fruit lowers your blood sugar levels.

Desserts and juices are prepared from the fruit, and the pulp is added to salads and light dishes. You can eat it raw by cutting it in half and eating the pulp with a spoon. The peel is beautiful, but not edible. Often “bowls” made from fruit peel are used as decoration.

The only side effects observed are an allergic reaction, as well as indigestion when overeating.

Exotic lychee fruit

It is a Chinese plum that grows in clusters and has a pinkish-reddish color. The fruits are covered with a peel with convex pimples, inside there is soft light pulp and a small stone. Lychee tastes like grapes and has the consistency of hardened jelly.

You can eat these fruits, they are tasty and memorable. When choosing a plum, be sure to feel the berries themselves; they should not be too soft or darkened. If the lychee is dark burgundy in color, it means that it has been sold for a long time and is no longer particularly fresh. As an option, you can try dried lychee. Syrups are made from it, rolled into jelly and even added to ice cream.

The abundance of potassium, magnesium and vitamins C helps strengthen the cardiovascular system. Chinese doctors also recommend eating lychee for those who suffer from high cholesterol.

Cucumber melon kiwano

Horned melon occupies one of the leading positions in the list of the most beautiful tropical fruits. Yellow-green, prickly peel, as well as green pulp, similar in consistency to citrus fruits. This fruit definitely deserves a place both on your plate and on your Instagram feed.

Another variant of the name kiwano is horned or Antillean cucumber. It grows in New Zealand, central Africa and California. To taste, the melon has a cucumber-banana-melon taste, with a slight aftertaste of kiwi. Agree, this is definitely an unforgettable combination!

Do not overdo it with tasting and at the same time remember that, within reasonable limits, melon enriches the body with vitamins B and C. Cut it in half and eat the pulp directly along with the seeds.

Ripe black sapota

Unusual in appearance, but original in taste, the fruit is extremely popular in Central America and Mexico. The size of the ripe fruit reaches ten centimeters in diameter. Inside there is sticky, slightly viscous pulp, as well as several large seeds. The main feature of sapota is its chocolate taste. Really chocolatey!

The peel of the fruit is green, while the inside of the flesh is black-brown. This fruit is rich in vitamin C and calcium, and it is also very suitable for those on a diet, since it contains almost zero fat.

Spiny Snake Fruit

Another black and strange fruit that protects itself from unwanted hands. The fact is that the fruit is tasty and soft on the inside, but on the outside it is covered with snake skin - a prickly brown-black peel. This is exactly what it is, an unusual herring or snake fruit.

Be careful when peeling the fruit. It is possible to cut yourself on small scales. But the pulp itself contains calcium, phosphorus, iron and beta-carotene.
But do not eat too much herring, despite the pleasant pineapple taste, if you overeat it can cause an allergic reaction and poisoning.

Jaboticaba tree fruit

This fruit grows directly on the tree, even on the bark. Its main habitat is Brazil. It is here that the fruit is used as an ingredient for desserts, as well as raw materials for liqueurs and wine. Jaboticaba also helps with asthma, dysentery and disorders.

The peculiarity of these black fruits is that they spoil quite quickly. The fruit must be eaten within two to three days after it is picked. That is why in stores and restaurants in Brazil you can mainly find jams, preserves and syrups made from jaboticaba.

Chocolate vine

This is truly a waste-free fruit that is used to its fullest. The chocolate vine, or its more scientific name, akebia, is literally eaten all over. The pear-shaped fruit is cut in half or a small incision is made. The white, slightly pearlescent pulp is scooped out with a spoon and served together with the seeds as a dessert. And the purple peel is stuffed with meat or seafood, and then baked and served. Even the dried leaves of the fruit are served as tea or seasoning.

The chocolate vine tastes like raspberries, but the smell of chocolate remains here. Fruit tree flowers also smell like chocolate. Therefore, it is worth taking a walk near the akebia tree during the flowering period to enjoy the aromas.

finger lime

This fruit reminds many people of rolls with red caviar. But in fact, this is lime caviar, which tastes absolutely identical to regular lime. It is the appearance that attracts tourists.
The oval dark fruits inside contain reddish and pinkish caviar balls filled with juice. It is the caviar itself that is used in the preparation of desserts and fish and meat dishes. The fruit is notable for the fact that it contains many useful, tonic and regenerating enzymes.

But be careful, as allergies may occur if you overeat. Also, finger lime is not recommended for consumption by those who suffer from ulcers, pancreatitis, gastritis, colitis and other intestinal diseases.

Melotria rough

The peculiarity of melotria is that it looks like small watermelons. But the taste is more reminiscent of a sour cucumber with a lemon aftertaste. It grows on climbing bushes and is a good prevention of cancer.

The skin of the fruit is hard, and the flesh really resembles a cucumber. It is important not to let the melotria become overripe; fresh and timely picked fruits are very tasty and healthy. You can also pickle or pickle melotria like a regular cucumber. It is marinated that is most often served in Asian restaurants.

It is recommended to consume this fruit a little every day, as it is useful for weight loss and is perfect for diabetics. But be careful those who suffer from diseases of the cardiovascular system and intestinal tract.

Musical biriba

The fruit looks like a yellow, slightly blackening ball. The peel has scales, but inside the flesh is white, the seeds are small and black. Biriba tastes like lemon meringue, and it is collected in the early stages, without waiting for full ripening. It is already ripening in boxes and on shelves.

Most biriba is grown and sold in South America. The main indicator of ripeness is the yellow peel that begins to turn black. If it is overripe, the pulp will be inedible and bitter.

The ripe fruit is eaten raw, and sometimes juices, syrups and even wine are made from it. And musical instruments are made from dried fruits!

Wonderful berries

These berries look like barboris, they are red and quite large. They are called wonderful due to their unusual effect on taste buds. After tasting the berries, any product you eat will seem sweet to you. All this happens due to the content of glucol protein. It reduces the sensitivity of receptors responsible for all tastes except sweet. The sweetness effect lasts up to two hours.

Don't overeat, of course. But no bizarre, miraculously beneficial or medicinal properties have been discovered. At the same time, miracle berries are well suited for those who are currently on a diet; it will reduce the consumption of sugar in your diet.

Tamarillo or tomato?

Despite the fact that tamarillo is a fruit, it is similar in appearance and taste to a tomato. It has a red-orange peel and red-burgundy flesh. The bush itself on which tamarillo grows also looks like a tomato bush that has surpassed its dimensions.

Depending on the type, the fruit has a different taste and is consumed in different variations. Red is more widespread than all others and has orange sweet flesh, used as decoration and additives to main dishes. Yellow is sweeter and smaller in size, orange is less sweet and the most juicy of all representatives.

The skin of the fruit is not eaten; it is too hard and bland. The pulp has a juicy consistency with a sweet taste, contains vitamins A, B and C. It is also low in sugar, so the fruit is suitable for diabetics. Peeling the tamarillo will not be easy; it is recommended to place it in boiling water for a few seconds or simply cut it and eat it with a spoon.

Tropical fruits come in an incredible variety of flavors, shapes and appearance. It's always very interesting to discover new and surprising dishes. But we recommend not only choosing the rarest fruits, but also making sure that you are tasting in the right and trusted place.