What are yellow fruits called? Pink fruits: names with photos, taste
Not just a fruit with the first letter of the alphabet, but a fruit in general that served as an incentive for the creation of this page (later it turned out that it was a vegetable). It can be fully classified as exotic, since it is not found on ordinary street stalls, only in supermarkets, and I have not heard that it was known to many (by taste). In Vladimir, it costs about 140+ rubles / kg (according to data at the beginning of May 2006), in particular, the copy shown on the left cost me 32 rubles. This specimen, as you can see, looks like an ordinary domestic pear, dark green and pimply. In fact, in connection with this, I had the idea that they eat it in the same way as a pear. I was stopped in time in this impulse by a knowledgeable person, saying that his skin is not eaten, and recommending that he be cut first. Which I did, finding inside a light green, as if immature pulp and just a huge bone (or rather, a bone), which immediately did not fail to slip out (being wet). Well, then the process of cutting out pieces of pulp and absorbing them began ... To be honest, it didn’t last much for me ... Taste - no. Not sour, not sweet, none. Just like eating something neutral plant-based. It reminded me of something, but I couldn't remember exactly what. In general, since I was expecting something incredibly tasty, I was very disappointed. People, don't buy avocados! (Or do I not understand why it is needed?) And read this page sometimes - so as not to waste money in vain.
Overall rating: 2 / 5.
Quince (quince)
I remember that for the first time I tried this fruit as a child, when we lived in Central Asian Kyrgyzstan, but since then I have managed to forget its taste. Now I am publishing “on fresh tracks”, having just updated my taste memories.
This particular fruit (pictured in the photo) was personally plucked by my relatives in one of the gardens in Moldova, so I have no idea how much quince costs in general on the market.
The appearance of quince most of all resembles an apple, only the skin is a little hairy in places (and the leaves are generally like velvet on one side). After washing, the “hairiness” of the fetus is either washed off, or felt less.
In terms of taste, quince reminded me most of all of the same apple, only very dry, dehydrated, and a little astringent. Although there is one taste paradox here: initially astringent dryness when chewing is replaced by noticeable juiciness. And this juiciness, together with a pleasant sourness, is refreshing.
Overall rating: 4 / 5.
Pineapple (pineapple)
Pomegranate (pomegranate)
Pomegranate can be called an exotic fruit very conditionally - it also grows in our country, in the south. They sell mainly Azerbaijani ones and only in winter (apparently, pomegranates ripen there only by winter). It is known that caring for a pomegranate tree is not easy, in particular, by the time of ripening, the tip of each (!) Fruit must be covered with clay in order to prevent the penetration of some kind of harmful insects into it, which is what specially hired workers do. By the way, in the same place, in the south, it is more often used as a seasoning for dishes - it is added to pilaf, sauces, etc. in the form of juice, which was always available in Soviet cafeterias. Today (January 2007) this rather large, very juicy, dark red fruit costs about 90 rubles/kg in Vladimir. After peeling the thin peel (the easiest way to do this is by cutting it in several places and breaking the fruit), they eat small berries with seeds. The taste of a pomegranate varies from very sour (an unripe fruit practically does not differ in appearance from a ripe one) to very sweet. The pomegranate does not have a special aroma, but the taste is special - perhaps incomparable to anything. You can eat it for quite a long time, picking out one grain at a time, which is also interesting and peculiar. In general, in winter it is a good alternative to citrus and. Moreover, due to its composition, pomegranate is considered very useful for anemia (it seems that it increases the hemoglobin content in the blood) and as a general tonic for colds (thanks to vitamin C).
Overall rating: 4 / 5.
Grapefruit (grapefruit)
Another “citrus comrade”, which primarily stands out for its strange name: “grape” in English means “grapes”, and “fruit” means “fruit”, but how grapefruit resembles grapes is completely unclear. Only one thing is clear: that this fairly large citrus (about 10-15 cm in diameter) of various external colors (sometimes green, yellow, orange, red) and internal colors (white, yellow, red) is not so common (on our tables) , as, for example, or , but follows in terms of prevalence right behind them, while clearly standing out from the general series by the presence of “bitterness” in its taste. Actually, it was precisely thanks to this bitter (but moderately pleasant) taste that he formed the basis of a drink called tonic (note that it is not at all necessary to associate and mix it with alcoholic gin ;-) - you can drink it just like lemonade). In the “whole fruit” form, the absorption of even one fruit by one person can be difficult: firstly, the fruit itself is large (the last time we ate one for two), and secondly, it is not so easy to peel - a thick peel and inedible interlobular partitions clearly distinguish it from the previously listed citrus counterparts, and thirdly, “bitterness” in large volumes may seem bitter to someone. The approximate price in Vladimir in the slushy winter of 2007 is about 60 rubles / kg (the weight of one fruit can easily reach up to 1 kg).
Overall rating: 5 / 5.
Guava (guava)
The appearance of the fruit initially led my wife to the assumption that it was some kind of representative of the citrus family - the pimply green peel most of all resembled. But for some reason it seemed to me that it should not be citrus, but some other fruit ... I turned out to be right, but it would be better if I was wrong - then the overall rating of this fruit could be higher. Inside, it turned out that the green skin is thin, followed by a fleshy white pulp, and in the core - a jelly-like mass with a bunch of small bones. At first, with a photographed teaspoon, we tried to eat this particular core, but, firstly, it turned out to be almost tasteless, and secondly, due to the large number of hard-to-separate and very hard bones, the process of eating was not very pleasant. With grief in half having coped with the core, we proceeded to the rest. Timidly, slowly, but we came to the conclusion that the fleshy pulp can be eaten with the skin, and all this together tastes almost the same as an ordinary domestic pear (which is green and hard). Is it worth 700 rubles/kg (in one of Vladimir's supermarkets in December 2007)?..
Overall rating: 3 / 5.
Durian (durian)
The only fruit that I tried not directly, but indirectly, namely: the fruit itself, presented in the first two photographs, was captured, bought and tasted in Thailand by my relatives, and they brought me to Vladimir only impressions of it, sweets from it (two above in the third photo) and his puree (large "candy" at the bottom in the third photo). Due to the specific unpleasant smell, it was impossible to bring the fruit itself, moreover, even in Thailand it is forbidden to bring it to the hotel after buying it (but my relatives did it anyway). :-) Now we will debunk the myth that durian is the "king of fruits", or, as the locals say, "the smell of durian causes visions of hell, and the taste - heavenly delights" ...
First - the impressions of my relatives from the fresh fruit bought in the place of growth (I clarify this for commentators who reproached me for the substandard tasting fruit), I quote literally:
Well, now my own impressions of the same brought sweets and mashed durian pulp: rare muck! :-O Being warned about the smell, I went outside to taste it, but even the fresh wind could not carry away the unpleasant smell ... which did not remind me of either rotten onions or garbage, rather, some kind of technical smell, but hefty unpleasant. For some reason, I didn’t succeed in trying the taste without smell, that is, plugging my nose, and therefore there was a feeling that I should eat some kind of oily rags ... brrr! .. :-O The first candy was still tolerable (maybe because that it was, judging by the inscription on it, “milk candy”), although he could not finish it either; the second, close to mashed potatoes - the muck that he spat out right away; the third, puree, was the worst of all - even a small dose almost caused me to gag. :O
In short, we saw such a “king of fruits” ... :-O Let the locals enjoy it “heavenly enjoy”, and in my collection of exotic fruits, he became the first to receive 1 point out of 5 possible and the title of the most disgusting fruit among the tried exotic fruit-vegetables (currently out of 46)! Even the one cursed by me is just a darling compared to this ... spirit! .. :-O
Overall rating: 1 / 5.
Ziziphus (ziziphus)
This for once, a new fruit in my collection (it has not been replenished for a long time) was brought from India by relatives. Accordingly, there it is more called "", although in the world it is also known as "jujube", "(Chinese)", "" and "". Of the incomprehensible words in this list ("jujube", "jujuba" and "unabi"), I like the funny "jujube" the most :-), and of the understandable words, nothing fits - "plum" and "date" is only because the only large bone inside.
In fact, jujube externally most similar to a small apple. Like apples, jujube comes in different colors, which do not necessarily indicate their maturity: green, yellow, red - we were brought green. I was warned in advance about the presence of a large bone inside (although this is not quite according to the rules of this collection), therefore, in order not to break my teeth about this “unexpected surprise” in the middle of the “apple”, I immediately cut the fruit in half (more precisely, I cut it in a circle and tore it apart with his hands so that a whole bone remained in one half), removed the bone (assuming it was inedible) and ate halves from pure pulp. The taste is a little like an apple (except for crispy freshness and sourness), but it does not look like a plum and a date even more so. Most of all, the taste of jujube seemed to me similar to (which is also not really an apple), (which is also called "" - a coincidence? . Although, for some reason, the youngest son liked it - he ate several fruits, although he is very conservative in food, and most often treats exotic fruits and vegetables with hostility. :-)
Overall rating: 4 / 5.
Figs (fig)
Also known as a fig (fig) - the fruit of a fig (and not a fig :-) tree - the very one whose leaves covered the shameful places of Adam and Eve, who knew shame after they ate from the tree of the knowledge of Good and Evil ... Since then, the fig has been nothing special and did not become famous, except perhaps for the phenomenon of the homonym of the Russian language, another meaning of which is a synonym for "duli". :-) As a fruit, for some reason, it is more common in dried form, but in this, fresh form, I first tried it during a vacation in Adler-Sochi in July 2007 (therefore, contrary to usual, photographed without a teaspoon). There, he, it seems, matures naturally, and costs nothing, 10 rubles / pc. A pear-shaped fruit about 5-6 cm long, lilac skin with a glossy sheen, and inside - such a fleshy pulp with a bunch of small seeds (a la caraway seeds), which didn’t impress me very much ... Sweetish and that’s it, nothing special. For some reason, in connection with this, it is remembered, but here the pulp is not astringent.
Overall rating: 3 / 5.
Cantelupe (cantaloupe)
This unusual melon was bought for me by my wife, who knows about my "exotic-fruit" hobby. But it is unusual only at first glance - this is when you don’t immediately guess that this “minke whale” is generally a melon (although it was honestly written on the price tag: “melon, cantelupe”). And so her closest “relative” is a small round yellow melon of the “kolkhoz woman” variety, which is very common in our country. Only this one inside is bright orange, and a little sweeter, otherwise everything is the same. Well, except that I forgot about a much more expensive price - 135 rubles / kg in July 2007 in Vladimir.
Overall rating: 4 / 5.
Carambola (carambola)
Tasting No. 1
Time: March 2007.
Where to buy fruit: Russia, city of Vladimir.
For some reason, when buying this fruit of the sour family (I already learned this after the fact), also known as "" (starfruit), I was afraid that it would turn out not to be a fruit at all, but some kind of vegetable (as I once made a mistake with) - He looked very unusual. And in the same way, it was completely incomprehensible how to eat it (in particular, is it possible to eat the peel). In the end, it was carefully cut along the borders of the slices, and the tasting began first with the pulp (although later it turned out that the peel can also be eaten - like an apple). The flesh turned out to be quite strong, crispy, but at the same time very juicy - for some reason I immediately remembered the sour leaves that we collected and ate when we lived in Kyrgyzstan. The taste is also very similar to sour - a sort of refreshing mixture of sour and sweet, quite pleasant. However, it is unlikely to be suitable as a “thirst quencher”, since it is not cheap - 49 rubles / piece. (in March 2007 in Vladimir). Be that as it may, I can safely call it one of the most delicious truly exotic (new to me) fruits.
Overall score: 4 / 5.
Tasting No. 2
Time: September 2015.
Where to buy fruit: Thailand, Phuket island.
So far, the only case when repeated tasting of the “correct” fruit, that is, quickly brought straight from the places of growth (in this case, Thailand), did not improve its overall perception in any way - I gave it the same rating. Taste sensations are also the same: very juicy, very fresh, but almost tasteless ("grass", as the wife noted); At the same time, I noticed that if you still eat it without upper dense skin, then the taste becomes a little more saturated and pleasant. But what the repeated tasting definitely improved was the photos of the fruit - I replaced them with new ones, in which the fruit looks more “presentable” and fresher.
Overall score: not changed, 4/5.
Chestnut
Recently, chestnuts were suddenly discovered in Magnit near the house at 160 rubles per kilogram. I had only seen them before in Moscow in a fried form (and each time something prevented me from buying), and those that grow here, alas, are inedible.
I put it in a frying pan, fried it until each side darkened (about 15 minutes), some of the chestnuts burst in the process. When opening, the top thin hard shell was first removed, then another layer pressed against the core itself (it was quite easy to break with hands - again, unlike the hard shells of those that grow with us). As a result, a small wrinkled core remains, very soft, a small void is found on the break inside, apparently, the core consists of two halves (but does not easily separate).
Taste like sweet potatoes! But not like frozen, but a more pleasant, whole taste. Nothing like that, but again, it only makes sense if these chestnuts grow right under the window, went out, scored and roasted.
Overall rating: 3 / 5.
Kiwano
This miracle-not-that-fruit-not-that-vegetable was given to me by my wife, who knew that I had not replenished this collection of mine for a long time. :-) It was sold in one of the Vladimir hypermarkets called “kivano”, and now Wikipedia told me that it is also called “horned melon” (I agree, with its oval shape it looks a bit like a “torpedo” melon, but small; to taste, however, nothing to do with melon - more on that below) or "African cucumber" (but this is closer in shape, size, and even taste), and that it is still a vegetable.
The peel is hard and, apparently, inedible (the wife honestly tried to bite her - it is bitter). Inside there is a sweetish, as it were, jelly with large seeds that can either be swallowed or spit out, sucking the jelly from them. In total, the taste is most reminiscent of an ordinary domestic cucumber, only which is large, overripe and watery, with large seeds. Well, something else reminded me of Turkish.
Overall rating: 2 / 5.
Kiwi (kiwi)
These are not the hairy eggs that the Australian bird of the same name lays, and not even the hairy radioactive gooseberry, as you might think. :-D Although this fruit is somewhat similar in taste to gooseberries, but in terms of its internal structure, in terms of the type of pulp, it is more similar to. For some reason, kiwi is found on domestic holiday tables less often, although it is freely available for sale (in Vladimir at a price of about 70 rubles / kg or, if by the piece, 7 rubles / piece) and I personally consider it quite tasty (although sometimes it is too sour - apparently contains a lot of vitamin C). Perhaps its not very popular is due to the fact that without a knife it is not so easy to peel it (no one seems to eat the hairy skin), and after cleaning, the slippery pulp is not always easy to take with your hands - it turns out that kiwi is best served on the table for guests already peeled, cut into slices (artificial, because kiwi has no “natural” slices) and with forks. :-) Yes, and I also recently began to notice cakes, the components of which (mainly for the top decoration) include kiwi, the green pieces of which delight the green-loving human eye. :-)
P. S. Much later, in 2017, my sister taught me how to eat kiwi in the most convenient way: the fruit is cut into halves, the half is taken in one hand, with a green cut up, and a teaspoon is taken in the other hand, with which you need to scoop out the pulp from the peel in the same way as eat a boiled egg. :-) True, this is really convenient for ripe fruits with soft pulp.
Overall rating: 5 / 5.
Coconut
I've been dreaming of trying coconut since the first time I saw an advertisement for the "Bounty" candy bar (that's the power of TV zombies!). I managed to try dry coconut flakes quickly - in the same chocolate bars with the mentioned name, on some pastries, cakes and other confectionery products - they ceased to be a rarity and in general I liked them. But I always wanted to try the “live” coconut. By that time, I already knew that they don’t grow on palm trees, but coconuts, both in advertising and in life, really grow on palm trees. Only one advertising stereotype deceived me very much :-) - when falling to the ground, the coconut does not split exactly into halves, and it does not have a “thread” to gently “fold” it with your hands and turn it into two halves in the same way. :-) In general, we had to fiddle with a “usual” kitchen hacksaw :-O, and the process was extremely “low-tech”: three adults held a coconut fidgeting along the bottom of a deep bowl (we were afraid that the precious coconut would spill milk :-), and one of them sawed with zeal; at the same time, the hairy husk of this giant nut (about 10 cm in diameter) climbed into the gap formed and mixed with milk; then the edges of the bowl began to make it very difficult for us to saw further ... well, etc. In general, it was terrible - our inexperience clearly affected (surely someone knows how to open a coconut “by the mind”). Be that as it may, as a result we got two halves and several puddles of precious moisture ... brown in color (due to dust and husk mixed in the process of sawing) and, moreover, not very pleasant in taste. The white flesh hidden under the 5mm shell of the nut, for some reason, also turned out to be not very similar to advertising - it was too hard to just scrape with a spoon. However, with a fork and/or knife, it could be chopped off and eaten - it tasted almost like a regular hazelnut, only with a faint aftertaste of ... coconut flakes! :-) At a price of about 25 rubles / piece. (in the winter of 2006 in Vladimir) it seems like a good savings for those who want to nibble hazelnuts. :-)
Overall rating: 3 / 5.
Kudret nari (kudret nari)
I thought it was a fruit, but it turned out to be a vegetable (which is why I had to expand the title of this page). Be that as it may, at one time it was sold to us in Turkey (in August 2004) rather as a fruit that looked very unusual for staring tourists. So unusual (orange pimply cucumber) that I, deciding that I would never see such a miracle again, decided to pay 2 dollars for it (then it was about 54 rubles). In Turkish it is called “kudret nari”, and they tried to translate it into Russian as “pomegranate apple” (although for some reason it still seems to me that something else is called that). Fortunately, we were immediately told how to eat it, and that the outer shell is not used (although if you look closely at the edge in the second picture, it is slightly bitten off - I tasted it and found that it was bitter and tasteless). The opened fruit looks even more vivid and unusual - inside there are small red berries with seeds (it is they that resemble pomegranate seeds). These berries are sweet and slightly tart in taste, and most of all they resemble ... ordinary domestic green peas. So my taste sensations did not match the anticipation created by the appearance of this miracle vegetable, and next time I would not buy it for anything.
Overall rating: 2 / 5.
Kumquat (kumquat)
A fruit of the citrus family, the closest "relative" (I would even say, "younger brother"), both in its "physiology" and in taste. The oblong fruits are very small (from 2 to 4 cm) - apparently due to the fact that they are called Japanese oranges, and in Japan everything is miniature. But the price of these babies is not at all small - 300 rubles / kg (according to the data at the beginning of the summer of 2006), despite the fact that ordinary oranges cost about 30-40 rubles / kg (that is, kumquats are almost 10 (!) times more expensive). I'm not sure, oh, how I'm not sure that exotic sizes should be so many times more expensive, but the taste of kumquat is, well, the same orange, maybe a little more sour. Although he has one more small feature - the thin peel is edible and quite pleasant to the taste, moreover, it somewhat compensates for the acidity of the pulp. Just do not forget to wash these fruits before eating with the peel! ;-) Well, you should not forget about the fact that even in such babies sometimes there are quite ordinary orange seeds-seeds. In general, a fruit for lovers of exotic sizes, and even then try it once.
Overall rating: 5 / 5.
Lime (lime)
Stanislav: the fruit was brought from Thailand by a colleague Sergey, so they also tasted it at work, with the whole micro-collective. They didn’t eat the peel, since Sergey suggested that they don’t eat it, but simply pry it off with a fingernail or knife, after which it is easily removed (it is quite thin and relatively soft). Inside - something like a grape, some specimens with a slight taste of fermentation. Even deeper, inside the “grape” itself, there is a hard and also inedible bone. In general, the lychee is really the closest "relative", judging by the device and taste.
Colleague Sergey I didn’t immediately remember the name of this fruit, but with the help of the Internet and pictures, I nevertheless figured it out - this is longan, also known as lam-yai or “dragon’s eye”. Well, a little later, I remembered what else this fruit reminded me of besides lychee - a strange fruit, tested 8 months before by SPQR.
Stanislav: a copy brought in April 2016 by relatives already from India (the third fruit that opens the replenishment of the collection from there), more precisely, several berries on the branches, was very fond of the eldest son, and my impressions of this fruit improved by 1 point.
Overall rating: 4 / 5.
Longcon (longkong)
Before writing these lines, I mistakenly believed that lonkon (aka longkong) is just another name, a synonym for the previously described Thai fruit. But my relatives brought it to me from Thailand (nicknamed “potato” for its external similarity), and we were able to make sure that it was, if related, but still a different fruit. Yes, outwardly it looks the same as longan, yes, it is just as easy to clean (thin soft skin), but inside there is not one big “grape” - “eye” with a brown bone - “pupil” inside, but 4 slices like garlic cloves boiled to a transparent state, one of which may contain a light stone. The taste is also close to longan, but due to either the absence of an inconvenient and inedible bone, or the fact that it was a “correct” fruit, that is, quickly brought straight from the places of growth, I liked longan (g) con (g) more. There were even taste associations with sweet, that is, as if its "seeds" were increased to the size of garlic cloves. (All associations with garlic are only in form, not in taste!)
Overall rating: 5 / 5.
Mandarin (mandarin)
Only here it is not necessary to say that this is not an exotic fruit! Although we see it in Russia and eat it no less than, nevertheless, for our climatic conditions it is still an exotic fruit. When our country was still called the USSR, and it included hospitable and warm Georgia, we ate their (well, or Abkhazian) tangerines with pleasure. Now, when these southern brothers of ours preferred to communicate with another, “most democratic” power, problems arose with tangerines, which is a pity ... We, for example, only Moroccan and Turkish tangerines remained on the shelves, and the former, in my opinion, are easier peeled (less hard), much tastier (sweeter) and almost pitted. The copy shown on the right is just a typical Moroccan mandarin, at a price of 52 rubles / kg (at the beginning of May 2006). And for the first time I "met" with tangerines in childhood, in the Far East, and then it was either Chinese or Vietnamese fruits, in any case - delicious. In general, any tangerine is a “younger brother”, which is usually smaller in size and tastes sweeter. Like any other citrus fruit, it has a high content of vitamin C, so when eaten in the morning, it maintains tone throughout the day. My personal experience also says: peeled tangerines, mashed about halfway with honey and eaten right there, are great for removing colds from the body. And, of course, it is impossible not to mention that tangerine is a traditional dessert on our holidays, from birthdays to New Year's.
Overall rating: 5 / 5.
mango
Another pear-shaped fruit, but "prone to fullness" (to spherical). A specimen bought from a Russian supermarket (presumably unripe) was very hard, with smooth green-red skin, and smelled oddly of pine needles; the sample bought and brought from Egypt was much softer, greener and almost did not smell of needles. An attempt to cut the mango in half was unsuccessful - I stumbled upon a large hard bone in the middle, somewhat similar to a peach bone, only the pulp could not be separated from it, I had to cut it in layers (in general, eating a mango without a knife is problematic). Inside it is a rich yellow color, while the "local" sample was hard, and the Egyptian one was soft and juicy, both fibrous (Egyptian - almost imperceptibly), but juicy at the same time. It smells less like needles inside and in general it starts to resemble something, not that carrot (especially the yellow Uzbek one; although carrots almost did not resemble juicy and soft Egyptian mango), either by smell, or by taste, or simply by tactile bite sensations. I did not find a direct taste analogue, but I came to the unequivocal conclusion that of the last three fruits and vegetables I tried (,, mango), this one is the most delicious, although not as delicious as the same pineapple. Mango is also cheaper than avocado and papaya, about 100 rubles / kg (in May 2006 in central Russia), but still its price / taste ratio does not allow it to become quite popular with us.
Overall rating: 5 / 5.
Mangosteen
Tasting No. 1
Time: December 2007.
Where to buy fruit: Russia, city of Vladimir.
Due to the fact that this time we were in such a hurry to try this exotic fruit that I forgot to put a teaspoon next to it when photographing (so that you can estimate the size), I will have to describe the appearance and size verbally: this is such a “petrified apple” (hard shell, like a nut) with a diameter of about 4 cm. As we immediately guessed, neither the leaves nor the shell need to be eaten :-), so we just cut it in half and saw ... maggots!:-O Yes, yes, such nasty white worms, slugs, from the mere sight of which it’s already sick ... We didn’t even immediately understand whether they were alive or not (you never know, the “worms” climbed the “apple” to eat) ... :-O and try this is we didn’t dare right away ... But nevertheless we decided and found that “the devil is not so terrible as he is painted” - this white, cloudy pulp turned out to taste almost exactly the same as that of the “ordinary”, that is, “grape-shaped”, with the only remark that, due to a certain fibrous structure, it was difficult to eat it to the end. Price - 400 rubles / kg (in one of the supermarkets in Vladimir in early December 2007).
Overall score: 3 / 5.
Tasting No. 2
Time: September 2015.
Where to buy fruit: Thailand, Phuket island.
The “correct” fruit, that is, quickly brought straight from the places of growth (in this case, Thailand), improves photographs, visual and taste impressions (in this case, by as much as 1 point, to a “good” rating). :-) And there are no “maggots” there, but easily extractable white cloves, similar to boiled garlic cloves, but with the taste of sweet and sour grapes. :-)
Overall score: increased, up to 4/5.
Passion fruit (maracuya)
Tasting No. 1
Time: May 2008.
Where to buy fruit: Russia, city of Vladimir.
I've been looking for this exotic fruit (also known as "passiflora"/"passiflora" or "passion fruit") for a long time, being the last one on my "must try" list (of those whose names are heard). And for a long time I could not find it in our city of Vladimir, perhaps due to the fact that I had little idea of how it should look like. And finally, my friend Nikolai (he is now a co-author-naturalist) quite by chance came to visit me and brought him as a gift, and not one, but three whole fruits (despite the high cost - 400+ rubles / kg in May - 2008)! :-) It was thanks to this that I found out that outwardly passion fruit is most similar to (maybe that's why I didn’t notice it, mistakenly believing that I had already tried it), and inside it’s closest to ... Although this time the inner flesh is the color of “childish surprise » with stones did not resemble red currants - except perhaps only for its sourness. On the whole, we were not able to find a similar taste in our taste memory (the taste of passion fruit juices is not considered), although this one in itself turned out to be not very memorable. As Nikolai rightly summed up, "the product is of little value." :-)
Overall score: 3 / 5.
Tasting No. 2
Time: April 2016.
Where to buy fruit: India, Goa.
The second fruit that opens the replenishment of the collection straight from India. And again, an example of the correctness of my critics, when a specimen promptly brought from the places of growth, in terms of its taste sensations, turns out to be better than a “Russian” specimen of an unknown condition. Pleasant, refreshing taste of sweet and sour pulp - "mucus", enveloping the bones, which do not need to be separated and spit out - they are easily eaten without spoiling the taste, but unusually crunching.
Overall score: increased, up to 4/5.
Medlar (loquat)
While in Rome, Nikolai and his wife went to a grocery store, where, in addition to the stalls with ordinary (and surprisingly cheap) fruits, Nikolai found a box with, as he first thought, apricots, but then he saw that it was not at all. It was not possible to identify on the move, so I took heels for testing. It was written on the label that it was “Nespole” (I don’t remember the price, but it’s inexpensive).
Before eating, first cut. Inside, two slippery bones were found tightly pressed against each other, easily separated from the rest of the mass. It is also easy, in three or four movements, the outer skin is removed, although you can eat it right in it, it is not much tougher than the same apricot. The taste, rather, can be compared with a peach - pleasantly sweet and sour. We ate it with pleasure, but didn’t buy it with us - the next morning, brownish spots from bruises appeared on the left pair of fruits, and we quickly finished them.
Overall rating: 5 / 5.
papaya
Outwardly, it looks like, and, therefore, like an ordinary domestic pear. But inside everything is completely unexpected - the reddish pulp is more like a watermelon, and in combination with black beads of oily seeds, it generally looks like ... black caviar in red fish. All this did not cause my appetite, but I decided to take a chance. Intuitively guessing that neither the skin nor the bone can be absorbed, I immediately proceeded to the pulp. The taste sensations are strange, it is difficult to compare with something; something similar to (although someone draws analogies with pumpkin, quince and even peach), but does not knit. In any case, it is somewhat tastier than avocado, but it did not cause me much enthusiasm. And even more so, it is not clear to whom and why it is needed for such a price (200+ rubles in May 2006). Once again I come to the conclusion that "exotic" is not synonymous with "surprisingly delicious" ...
Overall rating: 2 / 5.
Pepino (pepino)
This exotic fruit was unexpectedly bought for me by my wife Julia. It cost "crazy" money - as much as 114 rubles / piece. (copy in the photo) at the beginning of June 2007 in Vladimir (although I don’t think that the price for it changes much during the year), and who knows how much a kilogram costs ... In appearance - a smooth-skinned yellow pear, so inside we they assumed something like that ... And suddenly there was ... a melon inside! fringe of bones), and the skin is somewhat similar (thin, easily separated). They ate it with a clear effort - the fruit did not cause taste delight, although it turned out to be not as disgusting as it was. Nevertheless, we assumed that perhaps we underestimated it because it may not be a fruit, but a vegetable, but then this question was specifically clarified - no, it is a fruit, and very popular among the inhabitants of South America. And what did they find in him?
Overall rating: 3 / 5.
P.S. A couple of copies of the same were brought to me by relatives in 2013 from Cyprus, unripe, along with instructions in English to what extent they should ripen (to a yellowish color and a noticeable smell). When they were ripe, we tried them again and felt exactly the same thing as five and a half years ago: a barely sweet melon, which I called "Pepin's undermelon". :-) Of the family, for some reason, only the eldest son especially liked it.
Pitaya
Tasting No. 1
Time: December 2007.
Where to buy fruit: Russia, city of Vladimir.
In the supermarket, this fruit was for some reason signed in Russian as "pitahaya" (pitahaya). Then we were in such a hurry to try it that I forgot to put a teaspoon next to it when photographing, and I had to describe the appearance and dimensions verbally: an oblong red fruit about 10-12 cm long, all so leathery and with processes in the form of "scales" which really explains its "dragon-like" nature of one of its names ("dragon fruit" in English). The transparent jelly-like pulp, a little cloudy, resembles a large number of its small black bones, and even tastes somewhat like it, although not sweet at all, and barely sour - almost tasteless. We ate the pulp with teaspoons from a dense and inedible (more precisely, tasteless) peel - the eating process itself was convenient, what can we deny - but only because someone had to eat up, and it didn’t cause us much enthusiasm at all ... What can we say about the price of 600 rubles / kg (in one of Vladimir's supermarkets in early December 2007) ...
Overall score: 2 / 5.
Tasting No. 2
Time: September 2015.
Where to buy fruit: Thailand, Phuket island.
Responding to the criticism of many
A short tour of the fruits of Thailand, their description, prices and seasonality. There are a lot of fruits, and all of them deserve special attention, because they are insanely tasty and unusual.
(Durian)
Thai name: too rian / too-ree-an (turian)
This is the most popular fruit in Thailand! It is about him that there are so many conversations that they do not talk about any other fruit. The durian is often debated, because it has a lot of passionate lovers and haters.
The season of this divine fruit of Thailand starts from April-May to September, with the peak in August. When it ripens, its awesome aroma begins to be very felt through the peel, which can itself begin to burst, although it is very thick and tough. The pulp when ripe is very creamy, reminiscent of ice cream or cake cream, sometimes condensed milk. When people first try durian, many people think that its sweetness has a hint of fried onions, and sometimes smacks of dumplings / whites. But after the second or third sample of durian, no one feels anything like that. There are a lot of varieties of durian, and all of them are very different both in taste and in appearance.
Durian pulp is slightly oily, about 5 grams per 100 grams of product. This is a very satisfying fruit! Usually durian lovers eat so much of it that they quickly gain weight.
It is best to buy unpeeled durian and either peel it yourself or have the vendors do it in front of you. The thing is that already opened, peeled durian quickly oxidizes in air, which can cause it to acquire an unpleasant smell and taste. Fresh good durian will never cause discomfort.
Inside the pieces of pulp, which is yellow, orange and white, there is one large brown bone. Durian is usually eaten with the hands, without any utensils.
(Jackfruit)
Thai name: ka-noon / kha-nun (kanUn)
This is the largest fruit in the world! Its weight can reach 40-50 kg. In Thailand, it is most often sold already peeled, precisely because of its large size, and also because of the problems in cutting it. The fact is that the layers between the segments of the jackfruit pulp contain a sticky substance - latex ... which can only be washed with oil (coconut, vegetable or other).
On average, jackfruit fruits weigh 10-15 kg, and one fruit contains from 100 to 500 pulp segments (lobules), each of which has a large bone. Thais do not throw away jackfruit seeds, but roast and eat them. They are similar in taste and texture to fried potatoes. And raw jackfruit seeds, respectively, raw potatoes.
(Carambola, Star Fruits)
Thai name: ma-fuang (mafuan)
Very juicy watery fruit, but the taste is not particularly bright (slightly sour). This fruit is more beautiful than delicious. Maybe someone will like it, but I did not like it.
Season: all year round.
(Wax Jambu, Java Apple, Rose Apple, Water Apple, Bell Fruit, Malay apple)
Thai: Chom-phoo.
Something like carambola, a beautiful fruit and very juicy, but the taste is not bright ... coniferous. There was even a feeling that I was chewing needles from a Christmas tree. The shape is unusual, bell.
Season: winter and spring (but available all year round)
pineapples
Thai name: saparot (SaparOt)
Thai pineapples are incredibly sweet. There are three varieties:
1) Elongated prickly yellow pineapples with bright yellow flesh of a dense consistency, like cabbage.
2) Plump pineapples with green or yellow-green skin and light yellow, almost white flesh, very delicate texture, super juicy.
3) Tiny sugar mini pineapples.
Season all year round.
Read about all varieties of pineapples in Thailand.
watermelons
Thai name: taeng mo (teng mo)
Thai watermelons are incredibly sweet by tropical standards. Much sweeter than in Indonesia, Malaysia and the Philippines. Their sweetness is about the same as that of Vietnamese watermelons. The most common variety is small, dark-skinned watermelons. Their weight is on average from 2 to 4 kg.
Also in Thailand there are yellow watermelons. Outwardly, they differ in the color of the peel - they have light green with characteristic stripes. Yellow watermelons in Thailand are significantly more expensive than red ones. By the way, they taste different from red ones, no matter what they say. Red watermelons have their signature watermelon flavor, which is not found in yellow ones. Yellow watermelons are simply sweet.
Bananas
Thai name: kluey / kluai (klui th)
In Thailand, there are also large bananas, like Ecuadorian ones, which are sold in Russia, but small bananas are most valued here. The most common Thai bananas are as follows:
1) Small plump with a plush skin (they are also Thai hairy bananas). The variety is called. They have a white sugary pulp, often come across large black bones almost the size of a pea. It is necessary to choose such bunches of bananas of this variety so that there is not a single gram of green on the peel, it is even better that the peel begins to turn black. Then the bananas will be really tasty and sweet.
2) Small thin elongated bananas. Very fragrant, with white sweet pulp.
3) Small short bananas. They have bright yellow flesh, strong sweetness and rich aroma.
Season all year round, growing in Thailand like weeds.
pomelo(Pummelo, Shaddock)
Thai: som-oh.
It is very different from those pomelo that are brought to Russia. Thai pomelo taste is very pleasant, not intrusive, but bright. Especially tasty varieties with pink flesh.
Thai name: som
These are Thai tangerines. Their peculiarity is that the skin is often completely green or green with orange, while the flesh is always bright orange in color, with a bright taste, not like classic tangerines. Season all year round.
By the way, tropical citrus fruits always have a green peel due to climatic conditions. Only in cooler climates does the peel turn orange.
It is a relative of the mango. Small sweet and sour fruits. To make the Thai plum really tasty, you need to choose super ripe fruits. Otherwise, this fruit will be tart, sour and completely tasteless.
Season from December to March.
Thai name: som-tra
These are imported oranges from the USA. Thailand does not grow its own oranges.
Their prices are different, from 39 to 140 baht / kg.
melons
The taste of Thai melons is not at all bright, they are more like sweet pumpkins. Juicy, refreshing, but cannot be compared with Uzbek Torpedoes. Small, 1.5-2 kg. Beige is 35 baht/kg, yellow is 79 baht/kg and green is 99 baht/kg. Their consistency is not quite melon - more watery.
(lychee, lychee)
Thai name: lin-chi
Santol(Thai apple, Santol, Kechapi)
Round fruit, about the size of an apple, beige. Inside are white slices containing small bones. Outwardly and to taste, the pulp resembles a mangosteen, but still less tasty. The bones of santol do not separate from the pulp at all, which is why few people like this fruit.
Season: May-August.
grenades(Pomegranate)
Thai name: phila
Thai pomegranates have a light skin. Not as tasty as Uzbek and Turkish ones.
Season: August-October.
In Thailand, they are grown very, very little, which is very strange, because. in all the countries bordering Thailand, everything is in perfect order with avocados. It is Thai avocados that can be found on sale in September and October, but in limited quantities. Price 79 baht/kg. Were seen in the Makro supermarket and on.
Outwardly, you might think that this is an imported variety, but in fact these are Thai avocados grown in Thailand. And they are smaller than Hasses, the texture is coarser, less greasy, and they have a pine-nutty taste. 
Thailand is an exotic country where many new things open up for tourists. Including a huge amount of juicy fruits. Many travelers do not know anything about them, but the fruits of Asia have their own characteristics. Fruit is best bought in non-tourist markets, where prices are not too high. Out of habit, it is better not to get carried away, try no more than 1-2 types per day. Some fruits have a specific aroma, due to which it is forbidden to bring them into a hotel room.
Durian (too-ree-an)- the king of all fruits. Not only in price, but also in size. Large prickly fruit. Durian weighs up to 5 kg. It grows on trees, has several varieties. The fruit has an unpleasant repulsive smell and a unique sweet taste, reminiscent of vanilla and honey. The fruit is very satisfying, so it is better to take it in pieces. Durian raises blood pressure, simultaneous use with alcohol can be harmful to health. It is forbidden to take out of the country and bring to the room.
Longan (lam-yai)- eye of the Dragon. Small fruits with thin skin and juicy pulp. Thais prefer to use this fruit not only fresh, but also as a side dish for hot dishes. Longan is not expensive - about 50 baht per kg. The fruit is rich in vitamins and minerals such as phosphorus, iron and calcium. The use of longan in large quantities leads to an increase in body temperature. Only the sour-sweet flesh of the fruit is eaten.
Sweet tamarind (ma-kham-wan). Similar to legumes. Inside the fruit are dark sweet tart bones that are eaten. Has a mild laxative effect. Tamarind costs about 35 baht per kg. For local residents, a tamarind tree planted on the site brings financial well-being. This fruit is not only eaten fresh, but also widely used in Thai cuisine for making drinks, sauces and spices.
Dragon fruit (dragon fruit)- pitaya. Bright fruit with scaly skin growing on a cactus tree. The cost does not exceed 60 baht. Dragon fruit has a sweet and juicy pulp, but it does not differ in aroma and pronounced taste. It is very similar in taste to kiwi, rich in vitamins, useful for patients with diabetes, poor circulation and endocrine diseases.
Guava (farang)- very reminiscent of a yellow-green pear. The fruit is usually eaten with the skin and sprinkled with sugar, as there is no particularly pronounced taste. The cost varies around 20 baht per kg. Guava is very beneficial for the heart and intestines.
Carambola (ma-feung) - star fruit. Juicy yellow fruits with a flowery taste in the shape of a star. Rich in vitamin C and trace elements. Among the locals there is an opinion that carambola prevents the formation of kidney stones. Good for hangover symptoms. It has a tart taste and is widely used more as a vegetable in salads, sauces and marinades. The cost is about 60 baht per kg.
Papaya (ma-la-ko). A large fleshy orange berry, but its taste is peculiar, reminiscent of a boiled sweet carrot. It is used both as a fruit and as a vegetable. Papaya is cooked with meat, it goes well with it. It can also be added to salads. The cost does not exceed 30 baht per kg. An exceptionally useful berry, the beneficial enzymes of which are widely used in medicine. The unripe fruit is very poisonous. Papaya is a very ancient berry, it was first mentioned in the Mayan and Aztec culture.
Mangosteen (mong-khut)- the queen of fruits. A small round dark fruit, distinguished by its exquisite taste and aroma. Mangosteen combines rose, lemon, apricot and melon. It was loved by Queen Victoria, but in Thailand the fruit is considered sacred. Legend has it that the Buddha was walking through the forest on a white elephant and found a mangosteen. He understood the healing properties of the fruit and presented the gift to people. The cost does not exceed 35-40 baht per kg. Mangosteen is eaten immediately after durian, it perfectly quenches thirst and removes odor. The fruit is very useful, contains calcium, nicotinic acid and phosphorus. It has a refreshing and rejuvenating effect. The peel contains a wound-healing antiseptic tannin.
It got its name from the Indian language Tupi-Guarani. Locals call it the fruit of passion. The plant looks like a vine, the fruits of which have a sweet and sour taste. Passion fruit juice has a tonic effect on the body. Regular consumption of this fruit improves digestion and sleep. Widely used in cosmetology and medicine. The cost does not exceed 20 baht for one piece. Passion fruit is eaten with a spoon, previously cut in half.
Jackfruit (kha-nun)- breadfruit, outwardly similar to durian in size and thorns. But that's where the similarity ends. Inside the jackfruit are very sweet slices, similar to pineapple and melon in taste. They are packed in 6-8 pieces, and they are sold for no more than 20 baht. Unripe jackfruit is used as a vegetable, in meat dishes and soups. Rich in nutrients, vitamins and trace elements. The fruit grows on large trees, the fruits are the same size as watermelons.
Longkong (ma-nuang)- a small fruit growing in clusters, has a lemon-tangerine flavor. They eat the pulp of the longkong, removing the skin. Care must be taken not to bite into the bitter bones. Contains calcium, iron, phosphorus and potassium. The cost is about 40 baht per kg.
Lychee (lin-chi)- white flesh with red skin. Tastes like strawberry, very sweet. Grows in the northern part of the country. The fruit is saturated with B vitamins, improves digestion and quenches thirst. The flesh is eaten with the skin removed. The cost is about 60 baht per kg.
Tangerine (som)- Thai mandarin. Differs in thinner skin and smaller size. Rich in vitamin C and fibre. In Thailand, various drinks are made from tangerine, including compotes. The cost does not exceed 30 baht per kg.
Rambutan (ngo)- shaggy red sweet fruit. The name comes from the Malaysian word "rambut" - hair. The pulp is eaten after removing the skin. The fruit contains substances that increase skin elasticity, B vitamins, as well as iron, calcium, nicotinic acid and phosphorus. The cost is about 40 baht per kg.
- sugar apple An unripe fruit tastes like a crispy apple, and when ripe, it has a delicate pulp. It grows on a tree, looks like a cone. Noina is usually eaten raw, but ice cream is especially delicious. It is widely used in medicine - decoction of noina lowers the temperature, roots and bark help with dysentery. People with diabetes should not get carried away, because of the high sugar content. The cost is about 50 baht per kg.
Mango (mamuang) bright yellow large very fragrant sweet fruit. When unripe, it is used in salads. The ripened fruit is used independently, it is only necessary to remove the skin. The taste is reminiscent of apricot, melon and lemon. Jelly, juices, compotes and even seasonings are also made from mangoes. Mango improves complexion, contains a natural tranquilizer, so it calms the psyche, improves sleep. The cost depends on the season, from 60 and above.
Sapodilla (la-mut)- a small brown fruit that looks like an egg. The fruit has a milky-caramel taste. Sapodilla grows on an evergreen tree that releases latex sap when damaged. They eat fruit, both in its pure form, and add it to pastries and salads. Sapodilla is widely used in medicine, a decoction of the leaves lowers blood pressure, sedatives are produced from the seeds. Oil is used in cosmetology. The cost starts from 30 baht per kg.
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 cease to amaze here and become the norm.
Surely in Russia, in large supermarkets, there are many of these tropical fruits, only, firstly, their prices can differ by an order of magnitude, and secondly, in order for them to appear on the shelves in a nice form, they are fairly stuffed with chemicals or sent unripe, which cannot but affect the taste and useful qualities.
But in Southeast Asia, at home, many of these tropical fruits are cheap - for example, ripe and juicy mango in season can be bought for 40 rubles, and sweet papaya for 50-60 rubles. As for the usual apples and pears, here, on the contrary, they are one of the most expensive fruits. In addition, there are almost no berries here, with the exception of strawberries, which sometimes make us happy.
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, it becomes clear how good life is for fruit lovers here 🙂
The same tropical fruits that we tried in, and often differ not only in taste, but also in name and shape. The eyes in the market or in the store run up, it’s hard to choose a particular 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. In general, most tropical fruits are cheaper than our usual ones in St. Petersburg, even seasonal ones.
So, we begin our acquaintance with tropical exotics.
snake fruit ( 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 peel resembling snake skin, from which the name of the fruit comes.
The peel is thin and easily removed, it is enough to cut it or tear it at the edge, and then remove it like an egg shell. The flesh is white or beige in color and consists mainly of three segments. If the fruit is unripe, then due to the high content of tannin it knits the mouth, this is how we first tried it in Malaysia in the spring - we did not like it, and we safely forgot about it.
Here in Bali, salak, as one of the most common tropical fruits, quickly became familiar, we tried it again, and, one might say, fell in love 🙂
In Bali, 2 varieties are common. 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 pitted, tastes similar to gooseberries and pineapples. Both varieties are quite interesting, we buy different ones with the same success 🙂
Salak contains tannin, which removes harmful substances from the body, has astringent, hemostatic and antidiarrheal properties.
In the north of Bali, in the forests, we somehow found a wild herring. Unlike the garden one, its peel is prickly in small needles, no more than 1 mm long, and the fruits themselves are smaller in size. They taste sweet, but peeling because of the thorns is not very pleasant, so we fed them to the monkeys, who were not a hindrance to the thorns and they coped with cleaning as quickly as they do with bananas 🙂
Mango ( mango)
Of the many tropical fruits, mango still remains one of our favorites - it seems that you can eat it as much as you like and never get bored 🙂 In St. Petersburg, we sometimes bought them in the store and the concept of different varieties did not exist for us - there is just mango and that's all, what was our surprise that, it turns out, there are several dozen species 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'), China is in second place in terms of productivity (just over 4 million tons) , on the third - 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 in early November, we were very surprised not to find 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 crop appeared on sale - these were small red mangoes, very fragrant and sweet, for several days we could not tear ourselves away from them.
We really liked the variety of mangoes in Malaysia - from Thai light yellow, with beige flesh inside, to green thick-skinned, unripe in appearance, but with bright orange, sweet flesh.
But for real, we overeat mangoes in Bali. In May and June, the choice was not very large, but in August, September and, especially, in October, the variety of varieties and prices do not cease to please us. Our favorite Harumanis are green mangoes with orange, sweet, honey-colored flesh.
Mango has a lot of vitamins and fructose, and few acids. Vitamin A has a beneficial effect on the organs of vision, helps with "night blindness" and other eye diseases. Regular consumption of mango improves 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.
Dragon fruit or dragon fruit ( dragon fruit), aka pitahaya or pitahaya
Belongs to the cactus family. Due to its interesting and unusual shape, as well as bright pink color, the fruit cannot go unnoticed. The fruit has a white or red (depending on the variety), creamy flesh and a delicate, slightly perceptible aroma. The pulp is eaten raw, the taste is sweet. It is convenient to eat, cut into 2 halves, scooping out the pulp with a spoon. To some, dragon fruit may seem insipid and not very tasty, but if you taste it properly, you will definitely like this unusual tropical fruit (like Mozzarella cheese, for example, which also does not have a very pronounced taste).
The fruit grows on cacti and blooms only at night. The flowers are also edible and can also be made into tea. The fruit is low in calories, helps with stomach pains and has a beneficial effect on the quality of vision.
Mangosteen ( mangostin), aka mangosteen, mangosteen, garcinia, mangkut
The fruit is round, 4-8 cm in diameter, covered with a thick (1 cm) maroon-violet inedible peel, under which there are 5-8 segments of white, very juicy pulp, with large seeds inside each segment. We met mangosteen on - when we saw them for the first time, we thought that some kind of strange persimmon was 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.
In hot weather, this is a great fruit to quench your thirst.
papaya ( papaya)
The fruits have pink-orange or golden flesh with seeds in the middle - they are removed when cut. Sweet juicy papaya pieces melt in your mouth. The fruit is extremely nutritious, and what is most interesting, papaya is not boring at all, we were happy to eat it very often in India, Bali and Thailand - this is our traditional breakfast dish for the sixth month. In and in Bali, papaya is very sweet, we especially like the "California" variety, and 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 customary 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, contain glucose and fructose, organic acids, proteins, fiber, vitamins and minerals, so papaya is sometimes called "melon tree".
They say that when roasted on a fire, papaya fruits smell like fresh bread, which gave this plant another interesting name - "breadfruit".
Green papaya has contraceptive and abortive properties - Asian women who wish to terminate their pregnancy ate the unripe fruit in large quantities.
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 use of papaya that Asians are less prone to diseases of the locomotor system, even despite the tradition of wearing heavy things on their heads.
Other fruits
We talk about other fruits in our book " Asian exotic. 30 Must-Try Fruits in Asia". In order to get it (for free), just follow this link, enter your e-mail, and in a few minutes a link to download the book will come to your mail.
From the book you will learn about the following tropical fruits:
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We offer you to get acquainted with a dozen exotic fruits, popular in the world, but practically unknown to us.
Akebia
Such an unusual lilac-purple fruit can be found in gardens in the northern part of Japan. Many locals grow it on their plots like our wild grapes, which weave around the supports with a thick carpet of leaves. When the akebia fruit reaches maturity, one of its walls "opens". This happens only once a year - at the very beginning of autumn. The sticky, slightly sweet flesh is eaten like a fruit, while the bitter, thick skin is more like a vegetable. However, the Japanese, not sharing these tastes, eat akebia whole.
Cherimoya
You may have seen these green balls freed from a tough peel on the shelves of Spanish or Asian markets, and in Egypt, unpeeled slightly smaller fruits are sold under the name "eshta". When you cut open the fruit, you will find a few dark seeds that are best removed (because they are considered an excellent emetic), while the taste of the delicate aromatic pulp (which to some resembles a melon with cream, to others - papaya) is to be commended. For example, Mark Twain called cherimoya "the most delicious fruit known to mankind."
Cupuaçu
A large (up to 25 centimeters long!) Cupuaçu fruit can be found in the tropical rainforests of Colombia, Bolivia, Peru and Northern Brazil. It grows on trees and becomes red-brown when ripe. Beneath the tough shell is a delicate, chocolate-pineapple-scented pulp that is eaten raw, made into jams and drinks, and added to yogurt and ice cream. From light seeds, similar to cocoa beans, you can make "chocolate" that will not melt in your hands.
Aki
This relative of the lychee originated in the rainforests of West Africa, where its green fruit is traditionally used as a soap substitute, and then spread throughout the world. Aki made his most successful “career” in Jamaica, where they even began to cook one of the national dishes from it, despite the fact that the fruit is poisonous and you can eat it only by boiling it in boiling water for at least 10 minutes. It's worth the risk because ackee contains a plethora of beneficial nutrients and fatty acids.
Annato
In the tropical regions of North and South America, as well as in Southeast Asia, large red-brown spiky fruits with round crimson seeds can be found on trees. It's hard to say what they taste like, because, unlike other fruits we're talking about today, annatto is inedible. But its bright ruby seeds are a great food coloring that you've probably seen in everything from lipstick to cheddar cheese.
Kiwano
Kiwano, which is sometimes called the African cucumber and horned melon, has long been growing not only in its native Africa, but also in California, Chile, Australia and New Zealand. It looks strange: on the outside, the fruit is covered with an orange peel with thorns, and when you cut it, you will see green flesh with whitish seeds inside. The taste reminds many of a cucumber crossed with zucchini and a banana. Kiwano can be eaten raw, added to milkshakes and other drinks. It will especially appeal to ladies who are always on a diet, because, like cucumbers, it has almost no calories.
Yangmei
Next on our list is Chinese strawberry or yangmei. It grows mainly in China, and therefore is also called the Chinese strawberry tree. Its fruits are juicy and sweet, have a rather specific taste.
Yangmei is an excellent antioxidant. Juices and fruit salads are made from Miriki fruits. When dried, Yangmei resembles fleshy slightly sour raisins.
Azimina
Pau Pau or Azimina three-lobed is a close relative of papaya, this plant also has the names Indian banana, Hoosier banana, poor man's banana, Indiana banana, and Australia calls these exotic fruits tropical papaya. Azimina is a very useful exotic fruit. The pawpaw berry has more calories than apples, grapes and peaches. The exotic fruit of pawpaw contains vitamins, minerals, amino acids.
Azimina seeds are toxic, have a narcotic effect, cause nausea, vomiting. Crushed seeds of Azimina remove hair lice. Ripe Azimina is eaten only fresh. Exot can only be stored frozen or canned. Azimina fruits are very fragrant, the taste resembles a mixture of banana, pineapple and mango. The fresh and juicy fruit of Azimina perfectly tones and saturates. Azimina juice and pulp are used in the preparation of cocktails, baby food, and desserts. Wherever a banana can be used in cooking, Azimina is also used.
Annona
The sugar apple is cultivated by the countries of South and Central America, India, Indonesia, the countries of tropical Africa, the Philippines, Australia, and Polynesia. Annona is a popular delicacy in the Antilles and South China.
Inside the fruit there is a white fibrous-cream fragrant juicy sweet pulp and from 20 to 60 black shiny seeds. Before consumption, the rough skin of the fruit is usually opened, then the segments of the pulp are eaten, and the hard seeds are spit out. It is very easy to open a ripe sugar apple: either break it in half or open the flakes of the skin. Ripe fruit can be eaten with a spoon, after cutting the fruit in half. When ripe, the fruits of the fruit become very soft, the skin becomes thinner, so that ripe fruits can be easily damaged. The overripe fruit of the noina opens, exposing the germinated seeds. Noina's pulp is used to make desserts and soft drinks. The fruit is rich in vitamin C, amino acids and calcium. In Lanta (Thailand), Annona is sold very ripe and large (300-350 grams), at 60-80 baht / kg. The harvest season is from June to September.
Salak snake fruit
Homeland exotic - Indonesia, Malaysia and Sumatra.
Salak received the name "snake fruit" due to its scaly skin of red (rakum) or brown (salak) color; oval, oblong or pear-shaped. Each scale of the fruit ends with a thorn. Often the spines are cleaned before selling.
The "snake" skin of Salak is easily removed with a knife. The beige flesh has several segments, inside - one or more inedible brown seeds. The taste of a tropical fruit is pleasant, refreshing, reminiscent of a mixture of pineapple and banana with the addition of nuts. Unripe fruits have a viscous taste. Oblong or round fruits of small size (about 5 cm long) red (Rakum) or brown (Salak) in color, covered with dense small spines.
Salak is harvested from April to June. In Thailand, this delicious fruit is grown all year round, but the most delicious Salak ripens in June-August. It costs Salak in the season from 30 baht / kg.
Monstera Delicious
In nature, there are 30 types of monster.
Small monstera flowers form inflorescences - an ear, which is wrapped in a large light green leaf. The large inflorescence of monstera resembles a spathiphyllum in shape. Monstera Delicatessen has purple inflorescences. The core of the fruit ripens after 10-12 months from the beginning of flowering. Despite the pungent smell, the core tastes like a mixture of banana and pineapple. Delicious, so long-awaited fruit is a real delicacy. However, unripe monstera fruit can burn your mouth.
Sapodilla (Chiku)
Sapodilla (sapodilla, chicu) is common in Guatemala, Venezuela, Ecuador, Brazil, the Yucatan Peninsula, the Bahamas, the Philippines, Costa Rica, Jamaica, El Salvador, Cuba. Various varieties of Chiku are cultivated by Thailand, India.
This exotic fruit looks like a kiwi or a brown lemon. The taste of Sapodilla is like sweet honey, rather cloying, it is a mixture of flavors of persimmon, figs, dates. The flesh is light to dark brown. Inside contains elongated black bones, which are very easily separated from the pulp. Sapolilla is not very easy to clean, even if it is completely ripe. Ripe Sapodilla is distinguished by its softness; the softer, the more ripe the exotic fruit will be.
In Thailand, Sapodillas are harvested all year round. The Philippine Sapodilla differs from the Thai one in both appearance and taste. They are larger, and not elongated, but rounder, and the color is lighter than that of the Thai. There is a hint of pear on the palate. The sapodilla tree is also grown to obtain milky juice - latex, from which chewing gum (chicle) is made in Mexico. After eating a fruit of medium ripeness, latex may remain on the lips.
Unripe fruits are rich in tannin, they are used as a remedy for diarrhea. A decoction of the bark has an antipyretic and antidysenteric agent. Liquid extract of crushed seed is a sedative. Chica is eaten fresh, put into pies, stewed with ginger and lime juice, fermented into wine.
Mammea americana (American apricot)
Mammaya americana is an evergreen tree native to South America, artificially planted in other regions of the world, including West Africa and Southeast Asia. The American apricot is actually a berry that is about 20 cm in diameter. The berry has a thick outer skin and soft orange flesh inside, usually one large seed in the center, however, large berries have about 4. The flesh is sweet and fragrant.
Platonia is wonderful
Platonia is a large tree (reaches a height of up to 40 meters) that grows in the rainforests of Brazil and Paraguay. The fruit grows to the size of an orange, and when pressed, a yellow liquid oozes out. Inside the fruit there is a white pulp, enveloping several black seeds, which has a pleasant sweet and sour taste.
Dacryodes edible (African pear)
A woody plant growing in the equatorial tropics of Africa. The fruits are similar in shape to eggplant, but tiny in size. Same analogy with color. Inside the pale pulp, saturated with fats. Currently also grown in Malaysia.
Marula (Ethiopian sclerocaria)
Distributed in southern and western Africa. It has a very thin skin and white juicy flesh, very rich in vitamin C. Much more than most citrus fruits. The downside is that it smells like turpentine.
Kaimito (chrysophyllum or star apple)
The birthplace of the star apple is considered to be Central America. Widely found in West Africa, South America and Southeast Asia. Very juicy sweet white flesh is hidden by a shiny blue-brown or green skin. In cross section, it shows inside a star from seed cells.
Bunhosia silvery
Bunhosia silver is a close relative of the Barbados cherry. Although the flesh inside is not so juicy, it is very sweet, reminiscent of dried figs with a hint of peanut butter. Eat fresh, cook jelly and jam. Especially combined with a milkshake. Grows in Central and South America.
sweet pitaya
Sweet pitaya is a relative of the cactus. The pulp is slightly fresh. Most delicious chilled. It grows in the tropical part of America, Australia, Southeast Asia and Oceania. Overeating can be fraught with incidents.