Fluffy green tropical fruit. What fruit is yellow? Yellow fruit with pit. Exotic fruits in yellow color

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 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 way, 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 fruits cost a penny - 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 one of the most expensive fruits. In addition, there are almost no berries here, with the exception of strawberries, which sometimes pleases us. For the sixth month we have been living in Bali, 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, it becomes clear how good life is for fruit lovers here. The same fruits that we tried in Mexico, India, Sri Lanka, Malaysia and Indonesia often differ not only in taste, but also in name and shape. The eyes in the market or in the store run up, it is difficult 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. 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 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.

Tamarillo (tamarillo)

Tamarillo fruits are egg-shaped, about 5 cm long. The shiny peel is hard and bitter, inedible, and the flesh has a sweet and sour, tomato-currant taste, almost without aroma. The skin color 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 a tomato tree. Tomarillo can be cut into 2 halves and simply squeeze the pulp into your mouth, or peel it with a knife, holding the tail - you get such a flower
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 the berry-currant taste - there are very few berries in Bali, mostly all imported (with the exception of strawberries). Tamarillo makes an excellent sauce when lemon juice, ginger and honey are added to it. 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 you can eat it as much as you like and never get bored. 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, 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 never 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, mango is used to stop bleeding, to strengthen the heart muscle, and also to improve brain function.

Jackfruit (jackfruit)

Everyone who sees a jackfruit for the first time is very surprised, and there is something - this 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 fruits weigh up to 35 kg (in the photo, for comparison, there is a tangerine next to it). The thick peel is covered with numerous cone-shaped protrusions-thorns. Young fruits are green, when ripe they become green-yellow or brown-yellow. If the fruit has fallen and is not ripe, it is eaten as a vegetable, in India we have repeatedly tried jackfruit curry. But the fresh one was first tasted in Sri Lanka at the end of April, the season had just begun there. You can find a ripe fruit from May to September; when tapped, it makes a hollow sound (immature fruit is deaf). Inside, the fruit is divided into large lobes, which contain a sweet yellow pulp, consisting of juicy, slippery fibers. Each lobe contains an oblong seed 2-4 cm long, in one fruit there can be up to 500 seeds
The peel and seeds of a ripe fruit have an unpleasant putrefactive odor, while the pulp smells pleasant, there is something in common with a banana and pineapple, but the taste is still specific, for an amateur, 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 mainly in a chopped form, since whole fruits, firstly, scare away with their thorns, and secondly, not everyone is ready to master such a giant. Due to its weight, it is not uncommon for a jackfruit to fall from a tree and break. Due to the strong smell, it is easily found by animals, which carry seeds throughout the forest, which contributes to its active spread. Jackfruit fruits are very nutritious, they contain about 40% carbohydrates. In particular, for this reason, and also because of the cheapness and universal availability, jackfruit in India is called "bread for the poor" or breadfruit. The seeds are also nutritious - they contain 38% carbohydrates, they are roasted and eaten like chestnuts. They taste a bit dry, but they go well with salads.

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 bland and not very tasty, but if you taste it properly, you will definitely like the 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 pain and has a beneficial effect on the quality of vision.

Rambutan (rambutan)

The fruits are round or oval, 3-6 cm in size, grow in clusters up to 30 pieces, sometimes they are sold right 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 skin, strewn with curved, hard yellow-brown hairs, 1-2 cm long. The pulp is gelatinous, white, very fragrant and has a pleasant sweet and sour taste. Inside is an inedible oval seed, up to 1.5 cm long. Raw seeds are poisonous, but if they are fried, they can be eaten. The seed oil is used in the manufacture of soaps and candles. Rambutans contain carbohydrates, proteins, calcium, phosphorus, iron, nicotinic acid and vitamin C. The fruits are eaten mostly fresh, sometimes canned with sugar. Moreover, in Malaysia, these canned fruits are sold on every corner, as a snack, and they also make refreshing drinks. For the first time we got acquainted with rambutans in their homeland - in Malaysia. From Malay rambutan is translated as "hairy". Fruits are very light in weight, so 1 kilogram can contain several dozen of them. By the way, after bananas, which we pretty much hooked on in India (not only because of the taste, but also for reasons of sanitary safety), this is the number 2 fruit that you can easily and safely eat while traveling. A bunch of rambutans can be bought at the market or on the side of the road and eaten right away, which you can’t do with the same papaya or mango, not to mention the fruit, which is eaten with a peel. You just need to tear the peel in the middle and remove the upper half (the hairs are not prickly at all), then send the pulp into your mouth and stay in your hand with the second half of the peel - you don’t even need to wash your hands. In Malaysia, we got just in the rambutan season (May) and the cost for 1 kg was the same as for 1 kg of mango (about $ 1), but in Bali, they turned out to be 3 times more expensive, although in October they had already fallen in price to $ 1.5 .

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 mangosteens in Sri Lanka - 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. Mangosteen is recommended to be used to fight obesity, diabetes, high blood pressure, kidney stones, colds, depression and a huge list of different diseases. In hot weather, this is a great fruit to quench your thirst.

Melodi (melodi), aka pepino, melon pear or sweet cucumber

Fruits are diverse, differ in size, shape, color and taste. Some have an exotic color - bright yellow, others purple, which is reminiscent of eggplant. The flesh of a ripe fruit is light yellow or completely colorless. Melody tastes like a mixture of pear and cucumber with a melon flavor. It can be added to sweet desserts and salads (depending on the variety). Here in Bali, we love to add it to salads - the fruit costs about the same as cucumbers, and the taste is more tender and interesting. Shades of taste, by the way, are different - from sweet and sour to sweet. The melody itself is very juicy, it is 92% water, so it is great for quenching thirst. Vitamin C gives the sourness to the fruit, the fruit is also rich in iron, keratin and a large amount of vitamins A, B1, B2 and PP.

Longan (longan) or dragon's eye

The first name comes from the name of the Vietnamese province of Longan. And the second from the structure of the fruit - if you break the "berry" in half, then a black bone appears, which, against the background of transparent beige pulp, resembles the eye of Longan, grows in clusters on evergreen trees, whose height can reach twenty meters. More than 200 kg of fruits are harvested from each tree during the summer. Outwardly, the fruits are similar to nuts, easy to clean. The color of the inedible outer shell of the fruit is spotty yellowish. Lognan tends to ripen after being removed from the tree. Under the peel hides a transparent juicy pulp - sweet and very fragrant with a musky flavor. Under the pulp 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 macro elements such as phosphorus, magnesium, potassium, calcium, copper, iron, zinc, manganese and, in addition, many bioacids useful for the 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
For the first time we tried the fruit in Bali - somehow walking around the market with our Balinese friend Budi, we asked him about his favorite fruits and he, without delay, pointed out this rather inconspicuous fruit. Budi comes from Java, and longan is very popular there. The first time we did not really like it, the aroma was not as pronounced as expected. We decided that we simply didn’t taste it, and after a couple of days we bought it again - this time the longan turned out to be very tasty and juicy. Against the background of other exotic, more appetizing-looking fruits, it certainly loses outwardly, but the palette of useful components included in it and the refreshing taste push you to buy again and again. Longan is used in Chinese traditional medicine as a tonic for weakness, fatigue, tachycardia, dizziness, and impaired vision. Also, the pulp of the fruit is used to treat gastrointestinal disorders, reduce body temperature during fever, calm with unreasonable excitement, normalize sleep and improve memory, and focus.

Kepundung (kepundung) or Asian gooseberry

In appearance, it is very similar to Longan, but the taste is completely different. The skin is thick but easy to peel. The fruits inside are white-pink, have a viscous jelly structure, there is a stone 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, and not to be consumed 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, he is asam, asem, sampalok

It's actually a legume plant, but it's sold in the fruit section, and because of its sweet taste, many actually consider it a fruit. A fruit is hidden under the shell - a brown pod-shaped bean, similar, sorry, to a "turd", consisting of a soft pulp and many dense seeds. The pulp can be eaten fresh as a fruit or 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 spicy dishes, but the ripe fruits are sweeter, with a fruity taste, they are used for making 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 got acquainted with its taste - we tried "Tamarindo" sweets - hard candies with seeds, with a characteristic aroma and taste. We did not like 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 its healing properties, the pulp, leaves and bark are used in medicine. In the Philippines, the leaves are traditionally used to make an 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 disease. The tamarind is the official tree of Santa Clara in Cuba and is featured on the city's coat of arms.

Papaya (papaya)

Sweet juicy papaya pieces melt in your mouth. The fruit is exceptionally nutritious, and the most interesting thing is that papaya is not boring at all, we enjoyed eating 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 customary to eat it a little underripe and even with salt and chili peppers. 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 the "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 abortifacient 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 musculoskeletal system, even despite the tradition of carrying weights on their heads.

Coconut (cocos, coconut)

Although they are often referred to as "coconuts", they are not actually 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, pierced with fibers, and the inner, hard shell is the very “shell” that many are used to seeing on store shelves. In a young coconut, the liquid (coconut water) is clear and tasty, it is these coconuts that are bought as a drink. Gradually, with the appearance of oil droplets inside, secreted by the bark, the liquid turns into a milky emulsion, then thickens and hardens, solidifying 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 tasted 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 stalls, but often just from a cart. Sometimes, right under the tree on the ground, lies a mountain of fresh coconuts and split bones. Sellers deftly, in 2-3 steps, cut off the top and insert the tube - the drink is ready
A young coconut contains about 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 slurry. In Bali, various varieties of both young coconuts and hard ones are in abundance, and the latter are sold already peeled, which is very convenient. The 1st place in the world in the production of coconuts, and this is about 20,000 thousand tons of fruits per year, is occupied by the Philippines. Indonesia and India are in 2nd and 3rd places, respectively. Coconut is a strong aphrodisiac, it normalizes the reproductive system. Milk and pulp of coconut well restore strength and improve eyesight. Coconut oil is generally a versatile product, it is used in cooking, for medical and cosmetic purposes. Strengthens and nourishes hair, as well as moisturizes and softens the skin, smoothing 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 the level of cholesterol in the blood; helps with colds, diarrhea, and gallbladder diseases; has antimicrobial, antiviral wound-healing effect; reduces the risk of atherosclerosis and other diseases of the cardiovascular system, as well as cancer and degeneration 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, pineapple)

The largest pineapple plantations are concentrated in the Hawaiian Islands, which is about 30% of world production. Did you know that pineapples grow on bushes, not on trees? For the first time as they grow, we are in Sri Lanka, and we were very surprised. Pineapple, along with bananas, is one of the most popular fruits in Asia, they are found in every country - of different varieties and sizes. We ate the most delicious pineapples in Sri Lanka - bright, sweet and juicy, with a rich aroma, just a heavenly delight. Our friends from Sri Lanka even brought such pineapples home to Russia as souvenirs. And in India, we liked the way of peeling pineapples on the beaches. In the states of Kerala and Goa, vendors carry fruits for sale in large bowls on their heads, including pineapples. They are turned upside down, 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 the 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. Due to the complex of biologically active substances, pineapple stimulates digestion and reduces blood viscosity. Pineapple contains vitamins A, B and C, as well as numerous trace elements, including bromelain, which improves the absorption of protein substances by the body.

Passion fruit (marakujya), aka edible passion flower, or edible passionflower, or purple granadilla

For the first time we tried this passion fruit in Bali, and I must say that from the first time it did not make much impression on us, but the second time we tried it - passion fruit is really very tasty and unusual. The color of the fruit, depending on the variety, varies from light yellow to maroon, the jelly-like pulp can be transparent, beige, greenish. Taste shades are also quite different - from sweet and sour to very sweet. We are not yet addicted to a particular variety, we are trying different ones. It is enough to cut the fruit in half, after which the fragrant sweet pulp can be eaten with a spoon. Passion fruit seeds are also edible - they are used to decorate cakes and other confectionery. 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. Fruits are different in size - from very small to large, depending on the variety. The flesh 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 gives one main crop, up to 100 kg per tree - and 2-4 additional much smaller ones. The best mature trees give 200-250 kg each. per year. The first time we tried guava in India, they prefer to eat it unripe, green there. It is cut in half and sprinkled with pepper (we abstained from this additive). The taste is unusual, we liked it, but the stomachs of unripe fruits did not really like it. In Bali, we tried another 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 flesh tastes like strawberries.
Guava is a storehouse of health, it is the only fruit that contains 16 vitamins, minerals, salts and trace elements. An 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 manufacture 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 enhance sexual desire. Guava is also used as an air freshener - if the cut fruits are brought into a smoky room, then after 10 minutes the smell of tobacco will disappear.

Yellow watermelon (yellow watermelon)

It looks like an ordinary striped watermelon, only inside it is an unusual, bright yellow color. Such a watermelon was born as a result of crossing a wild watermelon (which is just yellow) with an ordinary one. In addition to the unusual coloring, this watermelon contains very little, compared to red, seeds - sometimes we come across no seeds at all. The first time we tried yellow watermelon in Malaysia and it turned out to be 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, and so red turned out to be less sweet, even seemed watery, although if you eat it separately from yellow, it is quite fragrant and sweet
Despite the fact that it is a hybrid, yellow watermelon, like regular watermelon, contains many vitamins and is excellent for regulating the excretory system.

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

Brown-green egg-shaped fruit, up to 5 cm in size. Smaller fruits look like small potatoes, and those that are larger look like kiwi. The peel is soft and easily peeled with a knife. The flesh 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 accustomed to this name. In Bali, it is known as "savo", or "Balinese kiwi". They eat the fruit both raw and cooked - in the form of jams and salads, they are also stewed with lime juice and ginger, put in pies and even make wine based on it. Chicu is rich in vegetable proteins, carbohydrates, iron, potassium and calcium, as well as vitamins A and C. The beneficial properties of chicu are used by cosmetics manufacturers - the fruit has antiseptic and regenerating properties.

Durian (durian)

In Southeast Asia, 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 covered with pyramidal hard thorns and is somewhat similar to Jackfruit, many tourists, due to inexperience, even confuse them. The fruit is a five-leaved capsule, each of the 5 chambers of the fruit contains one pale yellow seed with pulp, having the consistency of a pudding and an incomparably "delicious" aroma. The smell of a ripe fruit is really peculiar, very corrosive, sweetish-putrefactive. The raw pulp of ripe durian fruits is considered a delicacy, fruits are eaten with the hands, breaking them at the seams and removing the pulp with the seed from the chamber
Its taste is reminiscent of sweet almond cream with the addition of cream cheese, onion sauce, cherry syrup and other products that are difficult to combine. Durian, if it is not overripe, smells only when cut, and the smell does not appear until 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 of Southeast Asia it is forbidden to bring durian into public places and transport, in many hotels of those countries where durian grows, there is even a poster with a crossed-out image of the fruit, especially we saw a lot of such posters in Singapore, there is even a fine for it is supposed to. The composition of durian includes 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 the leaves and roots of durian 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. For the first time we decided to get acquainted with the taste of durian in Malaysia by trying ice cream with this flavor. We did not like it at all, although it hardly had anything in common with the taste of a real fruit - it contained soy milk and a dozen flavors, stabilizers, etc. We have not met anyone indifferent to this fruit - it is either dearly loved or disgusted. Previously, we avoided even talking about trying durian, but recently we nevertheless decided on this feat. Our verdict is that durian has a very rich taste with many shades, we really liked it, so we will definitely buy it in the future.

Carambola (carambola) or star fruit

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

Asian lemons (lemon)

Of course, lemons are everywhere, and they can be attributed to tropical fruits with a stretch, but we decided, nevertheless, to write about them, because in appearance they are very different from the usual ones. Asian lemons are small, round, yellow-green or green, which gives them a resemblance to a lime, with which tourists often confuse them. By the way, lemon changes or transforms the taste of familiar fruits very cool. Try, for example, sprinkle papaya with lemon juice and 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 with short-term heating of lemon juice to 100 ° C, the content of vitamin C 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 prophylactic against heart attacks, strokes, and is also capable of killing several dozen viruses.

Chompu (chomfu), jambolan, yamboza or Malay apple, also called wax, rose, mountain or water apple

The fruits are oblong, bell-shaped. Although the fruit is called an apple, it looks more like a small pear 4-8 cm long. The fruit has a pink-red or dark red, sometimes red-green waxy skin, white juicy crispy flesh inside and 1 or 2 inedible brown seeds, although there are fruits and no seed. The ripened 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 how to determine the maturity of the fruit. The ripe fruits of the wax apple are edible not only fresh, but also stewed with cloves and other spices, in cream. Unripe fruits are suitable for making jams, jams and marinades. Also, white and red wine are made from these fruits. The Malay apple contains bioactive substances that lower 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 bark of the tree is used for bowel disorders, a decoction of the root is used as a diuretic, and the juice from the leaves is used as a facial lotion or bathed with it. The fruit has an antimicrobial effect, is used to regulate blood pressure and in the treatment of colds.

Sirsak, guanabana, prickly annona or soursop

The fruits are heart-shaped or oval, irregular in shape, 15-20 cm long and weighing up to 3 kg. The peel is thin and tough, has small fleshy spines arranged in a mesh pattern, the color is dark green, sometimes with black patches, the ripe fruit turns slightly yellow. The pulp is juicy, fibrous, light cream, similar to custard, divided into segments, has a fragrant 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 harvested unripe, 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 then they did not appreciate the taste and did not buy it for a long time. And quite recently, when they wanted exotics and bought sirsak, they liked the taste. We simply cut it in half, by analogy with 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, coughs, 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. Most varieties, simultaneously on sale, we saw in India (about a dozen). Bananas of different colors, shapes and sizes are sold there, from very small ones with a little finger to giant ones under 30 cm and of course, each of them has its own unique taste. In India, bananas were the number one fruit for us. Firstly, they are incredibly tasty, most of all we fell in love with yellow, finger and red ones, they are very sweet. Secondly, because of the convenience of their cleaning and safety in unsanitary conditions. Thirdly, they are very cheap - $ 0.3-0.5 for a large bundle, weighing 1.5 kg. By the way, red bananas are practically not exported, because they are very soft and tender, they are quite easy to damage during transportation. Ecuadorian bananas, which everyone is used to in Russia, cannot be compared with Asian varieties in terms of sweetness and aroma. Bananas are conditionally divided into two main groups: dessert bananas, which are consumed raw or dried, and plane trees, 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. Platanos are green or red-skinned fruits with starchy, tough, often unsweetened flesh that are fried, boiled, or steamed before consumption. Most often in the markets and in cafes they are sold as a snack - banana chips or a dessert "bananas in batter". Bananas contain more vitamin B6 than other fruits, it is this vitamin that is responsible for a good mood, and because of the high phosphorus content, a banana is called a fruit for intelligence. In terms of weight, the banana crop 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 a long time. In addition to fruits, young shoots of plants can be eaten, for example, in India, curry is prepared from them. In Bali, we tried to cook curry from young shoots on our own, but apparently we didn’t take into account something - it turned out to be very bitter in taste. 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 the 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 often ate from such a leaf, the Indians believe that the leaf on which dinner is served gives the food a peculiar taste. Fun fact: The world record for eating bananas is 81 bananas per hour! The world's largest collection of bananas, which includes more than 470 varieties and about 100 species, is located in Honduras.

Cocoa (cacao)

This is not about dried cocoa beans, but about the plant itself and its fruits. We first encountered him in Bali, sometimes you can find him in a fruit shop or on 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 eat. We wrote more about the cultivation, drying and production of cocoa butter and cocoa powder, which are later 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 get to know quite well and taste properly. There are still so many interesting fruits in Asia that we are only looking at or have tried once, but have not yet understood the taste that the fruit topic is not yet closed on this
What fruits do you like? Or maybe you have tried some interesting exotic fruit that we have not written about? Share it in the comments, we'd love to read it!

Our planet loves to surprise with its diversity. Fruit is no exception. In each country, they are grown in their own way and have an individual taste. In this article, we will look at the exotic fruits of Thailand, Vietnam, China and Malaysia and other countries.

fruits of thailand

Antillean gooseberry

The fruits of this plant are rich in vitamin C. This is the reason why it increases the acidity in the human body so much.

Guava

This fruit is a cross between an apple and a pear. It has a persistent pleasant aroma.

The skin of the guava is green, may turn yellow over time. The fruit does not have any distinct taste, so it is used for cooking along with spices and salt. Constant use of guava quickly leads to weight gain.

Coconut

Thais use coconut everywhere. With it, syrups, soups and various sweets are prepared. But, unfortunately, the taste of coconut milk is quite specific, although it perfectly quenches thirst.

You can buy coconut in any shop in Thailand. It does not go out of use throughout the year.

Jackfruit

This is one of the largest fruits (it can weigh up to 40 kg), having an oval shape. It is entirely covered with a kind of shell with spikes. Inside the fruit are yellowish segments that have a pleasant sweet taste and the same aroma.

Jackfruit is highly nutritious. Most often, it is sold already in a purified form.

durian

Thais call durian the king of fruits because its fruits are quite large and can reach several kilograms. It has an oval shape and spines that resemble a shell.

Inside the durian is a yellowish flesh. It's only good for the taste. The smell is disgusting. Because of this property, the fruit is forbidden to be brought into many public places and taken out of Thailand.

The fruit is consumed fresh or cooked.

Lychee

Lychees are small, round-shaped fruits with a red skin. The pulp in the berries has a sweet taste.

Lychees prefer to eat fresh, the fruits are very easy to peel and quickly relieve thirst. Also, the fruit is useful for people suffering from anemia.

You can enjoy this berry quite cheaply.

Longan

Longan is called dragon eyes because of the white flesh. The fruits themselves look like nuts, but grow in clusters like grapes.

Longan pulp has a sweet taste with a slight taste of honey. It is eaten fresh, dried or made into desserts.

Longkong

Grown in bunches. The fruits are surrounded by a brown shell. Behind it is the pulp, which is similar in consistency to jelly.

Thais consume this longkong fresh or cooked. Sometimes uses it to add to meat salads.

Longkong is very useful for the human body, it maintains health and improves skin elasticity.

Mango

It is widely found in Thailand - many of its varieties are common here. Mango is an oval-shaped fruit that is slightly narrower. The classic varieties of this fruit have a yellowish color and a soft, smooth skin. Beneath it is a pulp that has a honey flavor.

Mango can be consumed fresh or cooked. Drinks and food are made from it.

Mangosteen

Mangosteen is a very famous fruit that is exported all over the world. Its fruits have a purple color with a burgundy hue.

Inside the fruit is white pulp. It has a sweet and delicate taste. In rare cases, bones are found. Mangosteen is eaten fresh or made into desserts. It perfectly relieves thirst.

passion fruit

This is a perishable fruit. In Thailand, different varieties of this plant are grown, so the colors of different fruits may vary.

Passion fruit contains a pulp that is similar to jelly. The fruit itself is used to prepare food and drinks. .

noina

It is a small oval fruit that is covered with green scales. If it is ripe, then its skin begins to lighten. The pulp contains many seeds.

Noina is also allowed to be consumed in an unripe form. If the fruit is ripe, then it is cut and eaten with a spoon. It improves the tone of the body.

Papaya

Papaya resembles a zucchini or an oblong pear. If the fruit is not ripe, then the skin is green, and inside there are many seeds. In this form, papaya is used to create food.

If the fruit ripens, then the skin becomes yellow, and the flesh is soft and sweet. It is consumed fresh, cut into slices. Papaya helps improve digestion.

Pitahaya

This fruit first appeared in Australia, but was successfully transferred to Thailand. Its fruits have large shapes and scales. Skin color is pinkish. Inside the fruit there is pink flesh with small black patches, which resembles kiwi.

Pitahaya is used to make alcoholic and regular drinks, desserts. Also consumed fresh: the fruit is peeled and cut.

Pitahaya is forbidden to carry into almost all public places, because. its juice does not wash off clothes.

pomelo

Pomelo is the largest citrus fruit. It is covered with a thick skin of greenish or yellowish color, depending on the variety.

Inside the fruit are small slices. They are not as juicy as other citrus fruits. Pomelo is a very satisfying fruit; Thais prefer to eat it fresh.

The fruit is not very popular with tourists.

Rambutan

Rambutan is a fruit that always attracts tourists. Its fruits are small. They are surrounded by a red skin, which is entirely covered with villi of considerable length.

Rambutan is very easy to clean. Inside it is a pulp with a juicy sweet taste. There is also a small bone, it can also be eaten.

Malay apple

This fruit bears little resemblance to the apples we are accustomed to. The fruit may be pinkish or red in color. It is eaten whole, because. it has no bones.

The taste of the Malay apple is very juicy and sweet, has a refreshing property. The fruit helps to get rid of toxins accumulated in the body. It is sold on the shelves of Thailand at fairly affordable prices.

Salak

Salak is a fruit that resembles a strawberry in appearance. It has a dense burgundy skin that looks like a snake. Salak is hard to clean. For this, a knife or other special devices are used.

The pulp of the fruit is white. It has a sugary taste, gives a little sourness. Salak is eaten fresh.

sapodilla

Sapodilla is a brown fruit that has an oval shape and is somewhat reminiscent of kiwi. Inside is a cream-colored pulp. It has a sweet taste.

Sapodilla is kept very little. A few days after the purchase, the taste qualities change dramatically, from that moment they become unsuitable for consumption. Otherwise, you can get poisoned.

Santol

Outwardly, the fruit resembles a mangosteen, but has a different skin color - brown or red. Inside contains pulp, the lobules of which are separated.

The fruit has a sweet taste. It is used for the prevention of viruses and colds, and is also actively used in cosmetology.

Tamarind

Tamarind resembles a mixture of beans and peanuts. The fruits are very easy to clean from a soft brown peel.

The pulp is sweet and slightly sour, inside there are small seeds. Tamarind is consumed fresh, sometimes it is used to make desserts and refreshing drinks.

Thai plum

Reminiscent of a plum, which is known to us. The taste remains the same, only the color of the peel differs - here it is orange.

Thai plum is eaten with the skin. The ripened berry has a large amount of vitamins and nutrients.

carambola

An unusual and interesting fruit. It has a pentagonal shape.

Carambola is a low calorie food. It helps to increase the tone of the body and has a positive effect on the central nervous system of a person.

Kumquat

This fruit is very reminiscent of an elongated tangerine. It is eaten along with the skin.

Kumquat has an inhalation effect on a person, it also helps to cleanse the body of toxins.

Fruits of Vietnam

Tangerine

Let's start looking at the fruits of Vietnam with tangerines. These are tangerines, in which the bones are completely absent. It differs from other citrus fruits in its lighter orange skin and strong sweet taste.

The citrus properties of tangerine are less pronounced than those of an orange. It is easier to buy fruit in Vietnam.

Grapefruit

This is a citrus fruit that comes from mixing pomelo and orange. Its weight reaches up to 500 g.

Grapefruit has a sour taste. The Vietnamese use it cooked or fresh. Cocktails and various dishes are made from it.

star apple

The locals call it that because of the specific color of the pulp. The peel is not used, it is unpleasant in taste.

The ripened fruit has a sweet tart taste. It is widely used for the preparation of desserts, fresh is used less often.

rose apple

These fruits do not have a pronounced taste. Locals use them to quickly quench their thirst.

The fruit does not have any seeds. Inside there is a yellowish pulp.

Guanabana

It really does taste like sour cream. The fruits are characterized by a large weight (about 800 g per piece).

Soursop apples are quite tart in taste. Inside there is an almost white pulp, it also contains many large seeds.

Citron

The locals gave it their name - "Buddha's hand", and it is also mentioned in the Bible. This citrus fruit is widely used in pharmacology and cooking.

Fruits of China

Vampy

The fruits of China are practically little known in European countries. Vampires are no exception. It grows in South China. Vampi has a sweet taste with a slight sour taste.

Drinks and food are made from this fruit. Its leaves are also dried and then used for diseases.

Kabosu

Another citrus representative on our list. Kabosu has a pleasant smell, it tastes like a regular lemon.

This fruit is almost never eaten fresh. In China, it is used in drinks and dishes.

Malaysian fruits

Habyu

These are oval fruits. Their size is smaller than that of apples. The color of the haby depends on the season, usually yellowish or purple. Inside there is a sweet pulp.

The cheapest of all this fruit can be purchased from May to July. Locals eat it fresh, in some cases they prepare salads and drinks.

Marang

This fruit, indeed, should be included in the list of the most exotic fruits, because it grows only on the island of Borneo and the Philippines. Reminds me of a small brush. If the fruit is ripe, it is very easy to peel. Inside it is a pulp that tastes like caramel and vanilla.

Due to the fact that the fruit is quite rare, it is difficult to buy it. There is no fixed price.

Kanistel

The pulp of this fruit has a consistency that resembles a pâté. She has a rather sweet taste. If the fruit does not have time to ripen, then it is tasteless and difficult to eat.

The fruits of the plant ripen from May to November. They are used for fresh consumption, as well as for cooking various foods.

bam-balan

This is an exotic fruit that combines the taste of sour cream and mayonnaise. Outwardly, it resembles a mango, but there is no internal similarity. Some people compare the taste of the fruit with borscht.

The fruit ripening period begins in May and ends in August. It is worth noting that bam-balan is incredibly popular with tourists because of its taste.

Baldu apple

Outwardly, this fruit resembles a peach, it is just as hairy and soft. Inside there is a pulp that stretches very well. She is yellowish.

The fruit is very sweet and nutritious. Its ripening period begins in August.

marquise

The fruit is very similar to passion fruit. Inside is a pulp in the form of a thick liquid and seeds that can be eaten. The taste of the marquise is rather sour, slightly cloying.

Tomato - nightshade

They have nothing to do with ordinary tomatoes. Inside them is a red juice, which gives off sourness when consumed.

Fruits from other countries

Aki

It is a fruit that is shaped like a pear and has an orange peel. It ripens, after which it explodes and a cream-type pulp with seeds appears.

Aki is included in the list of the most dangerous fruits in the world. If they do not have time to ripen, then their flesh contains toxins that are dangerous to human health. It is allowed to use only after special processing.

bail

This fruit has an incredibly thick and durable skin, which turns yellowish during flowering. Because of this, it becomes difficult to get to its pulp without special devices.

On the shelves most often sold is a purified version of bail, namely the pulp of the fruit. It is yellow in color and has small hairs. It also produces tea.

Kiwano

This fruit is also called horned melon. This happens because when ripe, the fruit is covered with small yellowish spikes. The pulp, during this period, also changes its color to a brighter and more saturated one.

The fruits themselves are not peeled before consumption. They are cut.

Kiwano has flavors of melon, banana and cucumber.

Kudrania, strawberry tree

Grows in East Asia. These are small sweet berries that are similar in shape to mulberries. Their taste is often compared to persimmons.

Mabolo

Grown in Asia. These are fruits of a reddish color, having a slight roughness on the skin.

The fruit is easy to clean. Its pulp consists of a white film. The taste is sweet, somewhat similar to apple and banana. Mabolo fruits are rightfully considered exotic.

Marula

This fruit is rare in Africa. The fruit ripens, but after a few it begins to ferment. Because of this, "drunk" animals can be found.

Noni

The fruits can reach the size of an ordinary potato. At the same time, it has the same shape. The skin of the fruit is almost transparent.

Noni has a very pungent odor and a nasty taste. Tourists and locals have found in it their miraculous properties - a cure for most diseases. Some consider noni to be the healthiest fruit in the world.

Blooms and fruits all year round.

melon pear

There are a couple more names for this plant - pepino or sweet cucumber. Grows in hot climates. The fruit has a light yellowish color.

The pulp contains bones. The taste of the fruit is very similar to cucumber and pear. These fruits can very quickly rid the body of toxins.

Kepundung

These exotic fruits grow in Asia. Locals call them Asian gooseberries. Outwardly, the fruits resemble small tangerines, have a light yellow color.

The pulp is red. It has a viscous texture and a sour taste.

pandanus

The fruits are red. Almost never consumed fresh. They are mashed or mixed with coconut milk.

Mame

Grown in Asia. Its appearance resembles an orange, but has a darker shade.

It has a tart taste.

Outcome

We looked at the most exotic fruits grown in our world. All of them deserve attention because of the abundance of flavors and colors. Be sure to pay attention to the photo with the names.

On the shelves of stores, but usually there is a smaller part of all exotics. Some of them have an unusual taste and color, so you want to try them so much.

Encyclopedia of exotic fruits: Russian and foreign names

Did you know that the Thai name for pineapple is sappalot? In the countries where it grows, this fruit is extremely tasty and differs significantly from its counterparts brought to Russia. It is eaten raw, canned and used in salads, main courses and desserts.

Watermelon, or dengmo, is red and yellow, but these differences do not indicate the degree of ripeness. The first variety is very sugary and sweet, while the second has a less pronounced taste. Thais believe that it brings happiness and wealth, besides, it has fewer seeds. It is especially useful for diabetics due to its lower sugar content. This variety is bred by crossing red and wild watermelon.

Thai melon is called "deng thai". In Russia, no more than three varieties of this plant of the Pumpkin family are known, and all of them are imported from Tashkent. In Thailand, melons come in a greater variety, but they are all less sweet and more watery.

Mango, or ma-muang, is eaten green in Southeast Asia with spices. This yellow-colored fruit with large seeds is recognized as one of the best in the world. In Russia, its taste is less pronounced and sometimes even resembles green grass. While in Thailand, be sure to bring a few fruits home - they can be stored in the refrigerator for almost a month.

Maprao is a coconut that comes in two varieties in exotic countries. The so-called "hairy" fruits are used to make shavings, while the large and green ones are eaten whole. Coconut milk is especially useful: its constituents normalize cholesterol levels. Sometimes women strengthen their hair with this liquid and improve their skin.

citrus comrades

Grapefruits can hardly be called exotic fruits now, because all Europeans are familiar with their bitter and sour taste. Its pulp may seem unpleasant, but this citrus makes an excellent tonic drink that can be drunk as lemonade or combined with strong alcohol.

Pomelo has a less juicy pulp, but a more pleasant taste. The thick peel is easy to peel, and under it are medium-sized slices, separated by partitions. Russians consider this fruit exotic and eat it in its natural form, while Asians flavor it with salt, pepper and other spices before eating. Pomelo grows in the USA, Israel and countries of Southeast Asia all year round, so the cost in Europe is low. Due to the high content of essential oils, fiber and vitamins, this yellow fruit is very useful and is widely used in cosmetology and cooking.

Terribly delicious

Kudret nara, or "pomegranate apple", resembles a cucumber with pimples in its shape. The outer shell, which attracts with its unusual appearance, is not eaten, but you will be surprised to find small ones under it. They taste a little tart and resemble ordinary peas. This miracle can be found in Turkey.

Many people have heard the name "Buddha's Hand" for a long time, but if you don't even know what kind of yellow fruit can look like this, go to China or Japan to get acquainted with this miracle in person. In appearance, the plant really resembles human fingers. Such a miracle costs a lot of money, however, its taste does not meet expectations. "Buddha's hand" consists entirely of an inedible bitter-sour peel. The fruit smells of violets and is more like a souvenir than a food product. The maximum that can be made from it is to cook jam or jelly.

Thai analogues of well-known fruits

If you've ever wondered what kind of yellow fruit resembles an orange, we'll tell you. It is called kumquat and grows in China. The peel of these citrus fruits is very thin and edible, and the size does not exceed four centimeters. The kumquat tastes like an orange, only more sour and bitter. Save a few seeds and try planting them in a pot, and maybe soon you will grow a small tree. In China, it ripens in the last months of spring and early summer, and you can find it on the market all year round.

The yellow-colored nispero fruit is similar to an apple, and some refer to it as a "Japanese plum" by analogy. The plant is grown in Spain and is rarely exported abroad - the fruits are very perishable. Being in this sunny country, be sure to make jam, marmalade or jam from nispero - its sweet and sour taste will pleasantly surprise you.

The Mariana plum resembles the gifts of the plum tree in size and shape. The fruits have a sweet and sour taste, reminiscent of apple jam. The tree is also called plum-mango. In Thailand, this delicacy is sold at a price equal to 100 rubles per kilogram - now imagine how much Russian suppliers would ask for. The Marian plum is harvested only in spring.

Mafai is a yellow fruit with a stone inside, which in its appearance resembles light grapes, however, its pulp structure is different. The inner cloves are like garlic cloves, and they taste sweet and sour. The stone is bitter and does not separate from the pulp. The peel of the mafai is very thin and smooth, but inedible.

Giant yellow fruit: what is it called and eaten

Exotic plants amaze not only with their unusual taste, color and shape, but also with their weight. In countries with a tropical climate, due to high humidity, real giants grow. The record holder among woody fruits is kanuun, or a yellow fruit with miniature thorns. Its weight reaches 34 kilograms - it is amazing that thin branches can withstand this giant. In terms of taste, it rather resembles not bread, but melon or marshmallow. Whole kanuun is sold, and skillful Thais skillfully cut it right in front of the buyers, weighing the juicy pulp. Some people may experience an allergic reaction, accompanied by a spasm in the throat, but this passes after a couple of hours. By the way, Thais sometimes call this plant a jack fruit.

Prickly but tasty

Durian is an unusual yellow-colored fruit with dark-colored pimples, the second largest after kanuun. Many oppose its great taste and unbearable smell, and only the most daring dare to try it. Insist that the sellers butcher the durian in front of you - the flesh, which has already lain a little, is less sweet. Despite the pleasant taste, the smell of this fruit is simply unbearable, which is why it is forbidden to enter hotels and planes with it. It is not recommended to drink durian with alcohol, otherwise there will be a possibility of an increase in blood pressure.

The skin of the kiwano is covered with small horns. It tastes like cucumber, melon and banana. Kiwano is eaten fresh, and because of its amazing taste, it can be combined with salt. Biologists are still arguing about whether this fruit should be classified as a fruit or a vegetable. Kiwano grows on vines mainly on the African continent, in America and New Zealand. The bones are soft, so they can be safely eaten along with the pulp. The fruit tastes good both ripe and unripe. Unripe fruits are paler, orange is indicative of medium maturity, and red is fully ripe. Some exotic yellow fruits are poisonous, so before eating, ask the seller how edible their peel and seeds are.

And Thai bananas are different!

In European countries, one variety of banana is known, which has an elongated shape and can be green or yellow in color. This delicacy is imported to Russia from Southeast Asia or Spain at a price of just over eight rubles per kilogram, including all taxes. In Moscow, the cost in different outlets may be different. You will give the least for a kilogram of bananas in the Auchan hypermarket - 21 rubles; in "Pyaterochka" and "Kopeyka" - from 30 to 40 rubles; and in the network "My Store" this exotic fruit can cost more than 60 rubles.

Thai delicacies are full of variety, and upon arrival in exotic countries, Russians forget about the rest and begin to enjoy juicy fruits. Several types of bananas are grown in Southeast Asia. The "nam va" variety looks three times smaller than the usual dimensions. Surprisingly, the name of the fetus is given in Arabic by analogy with human limbs. According to many scientists, this yellow-colored fruit was the first to be cultivated by ancient people. The first mention of it can be found as early as 600 BC. Baby bananas are shaped like an elongated egg. They are very sweet, have a honey taste and are much more expensive in Russia. It takes several hours to transport bananas from exotic countries to Russia, so in most cases they are picked green - they ripen on the way. If you manage to find ripe and unripe bananas in the store and you don’t know which fruit to buy - yellow or green, experiment and choose the second option. Put the purchase in the pantry for a few days. You will be surprised when you get a fully ripe banana.

Everyone has long been accustomed to the fact that fruits and vegetables should have a familiar aroma - juicy sour, sweet or bitter flesh, which has nothing to do with other products. There are several exclusive plants that will change your idea of ​​the gifts of fruit-bearing trees if you try them. Anona tastes like condensed milk - it's a real paradise for diabetics and those with a sweet tooth. Under the outwardly unattractive skin, similar to the scales of a reptile, lies a white flesh with small black seeds. If the task "what yellow fruit (5 letters) tastes like condensed milk" comes across in the crossword puzzle, you will know that this is anon.

The cocoon looks like an apple and a persimmon. The fruits of this tree are considered fruits, while they taste like a mixture of tomato and lemon. The core of the cocoon is the same as that of a tomato, only yellow: small bones are surrounded by a jelly-like pulp.

Longan is a yellow fruit with a black stone inside, for which the plant is called the "dragon's eye". The taste and shape of the fruit is similar to lychee and mafai, the flesh is very sweet and fragrant. The bowels of longan contain vitamin C, iron, calcium and many acids useful for the human body.

Which yellow fruit resembles a star?

Often, the best restaurants offer desserts decorated with exotic vegetation. Their cost is much higher than an ordinary serving of ice cream or cheesecake, but visitors to the institution get real pleasure from eating beautifully decorated dishes. Carambola, or "star fruit", in its external form resembles a cucumber with several faces, and in the cut it becomes like a five-pointed star.

The taste of carambola can be bland, sour, or slightly sweet, so it is not eaten raw. If you were offered a dessert or a main dish decorated with this fruit, do not deny yourself and still try it, because the pulp is a source of vitamin C. The fruit contained in carambola is contraindicated for people with malfunctions in the kidneys and urinary system. In the store, this fruit can be bought at a price of 500 rubles per kilogram. Carambola grows in Brazil, Ghana, India, Thailand, Southeast Asia, Florida and Hawaii, and Sri Lanka. It is curious that this yellow fruit can also be found in the shade, unlike other tropical plants.

To decorate desserts, physalis is often used - a berry in the so-called "box", which resembles cranberries in appearance, only has a golden color. The composition includes B vitamins and other useful substances that strengthen human health. Physalis helps in the fight against diseases of the endocrine and circulatory system. It improves digestion and strengthens the immune system, making it useful for people who have undergone surgery. Some varieties of this plant are inedible, so it is used most often for decorative purposes. In cooking, bright yellow fruits are often used for decoration. Photos of ready-made dishes with their use can charm even the most demanding gourmet.

Quince jam - sweet, tasty, yellow!

In the Asian countries of the former Soviet Union, there are not so many fruits, vegetables and berries that can surprise a Russian. European residents are much more interested in feasting on bizarrely shaped fruits, such as carambola, kiwano or eve. Exotic yellow fruits are more often consumed raw, but due to their high cost they are rarely used in cooking, which cannot be said about quince. It tastes like a dry apple with an astringent effect, but the jam from it is excellent.

For cooking, you need a kilogram of quince and sugar, a glass of water, citric acid and vanillin to taste. Fruits must be washed, cut into several pieces and seeds removed. The pieces are placed in a saucepan and filled with water, after which they can begin to boil. When the fruits become soft, they are taken out and continue to boil water, adding sugar to it. After that, you can put quince slices into the broth again and boil. The next day, continue making jam until the fruit turns red - only then you can add vanilla sugar and citric acid. The finished jam is poured into sterilized jars and rolled up for the winter.

Thailand has always been famous for its abundance of exotic fruits. There are so many of them that your eyes run wide and you want to try everything at once. Thanks to the tropical climate, fresh fruits in Thailand are on the table all year round. And no matter what season you visit this country, you definitely won’t be left without fruit. Each fruit of Thailand has its own characteristics and it is better to prepare in advance in order to know how to clean it, eat it, what taste it has, what dishes it can be added to and what time of year it is harvested. Let's now plunge into the world of Thai fruits and study them more closely.

(Thai name - Mangkhud)

In Thailand, the mangosteen is called the "Queen of Fruits". Season from April to September. Throughout the rainy season, the stalls are bursting with mangosteen, at this time the prices for this fruit are the lowest and amount to 25-35 baht, but out of season the cost of the fruit can be 100 baht or more.

Outwardly, the mangosteen looks like a round eggplant. Under the thick dark purple peel hides white pulp in the form of garlic, sometimes hard bones are found in the pulp. The taste of mangosteen is delicately sweet with a slight tart aftertaste. It is eaten fresh and is also used in desserts. Mangosteen contains a huge amount of antioxidants and vitamins. For me personally, mangosteen is the most delicious fruit 🙂

How to clean and eat mangosteen?

It has a rather thick fleshy peel, it should not be cut in half, just cut around the circumference and open. The flesh is best eaten with a fork.

Rambutan

(Thai name - Ngaw)

Season from May to September. One of the most visible on the counter and the most exotic exclusively Thai fruits.Rambutans grow throughout Southeast Asia and differ only in varieties. Thais are very fond of these fruits and in August they even celebrate a holiday dedicated to rambutan.In season, the price per kilogram is 25-35 baht.

Very often, rambutan is called a hairy fruit, as its red skin is covered with pale green bristles. Inside the fruit is a large bone. The taste is vaguely reminiscent of grapes, only sweeter. Rambutan is eaten fresh, canned, made in desserts, jams and more.

How to choose rambutan?

The brighter the fruit, the better. The hairs on the rambutan should be green, not yellow or brown, and bouncy. These fruits are fresh and delicious.

How to clean and eat rambutan?

Rambutan, like mangosteen, should not be cut in half, as there is a bone inside. It is best to cut around the circumference and open, then remove the entire peel and put the white flesh in your mouth, then spit out the bone.

Lychee

(Thai name - Linchi)

Season from April to June. At first, lychee was brought to Thailand from China, so the fruit was considered quite expensive. However, now lychee is grown in Thailand, but despite this, prices for lychee have remained higher than for other fruits. The cost of lychee in season is 55-75 baht.

Lychee is a small pink fruit, usually sold along with branches. Under the peel is a white pulp with a black bone inside. The taste of lychee is bright sweet, you can’t confuse it with anything. Lychee is eaten fresh, and various desserts, juices, jams and syrups are also prepared. The fruit quenches thirst well and refreshes.

How to choose lychee?

The color of the lychee should be bright pink or even red, the fruit is elastic, it should not sag and juice should not flow from it.

How to clean and eat lychee?

The peel is easily separated from the pulp, so you can peel the lychee with your hands, and the white pulp should be eaten, just do not forget to spit out the bone.

Longan

(Thai name - Lamyai)

Season from June to August. The fruit came to Thailand from China and its name is borrowed from the Chinese "Long yang", which means "dragon's eye". Its cost per season is approximately 50-70 baht. It is sold in bundles on twigs that are intertwined with an elastic band.

Longan is a small fruit, covered with a light brown skin, inside a translucent fruit with a stone. Longan pulp is sweet with a honey flavor. Longan is eaten fresh, desserts are prepared from it and served with ice cream. You can also find dried longan, which is very similar to raisins.

How to choose longan?

The fruit should be elastic without cracks and dents.

How to clean and eat longan?

You tear off one fruit from the branch, the peel is soft, so you can clean the longan with your hands. Translucent pulp and you need to eat, be sure to spit out the bone.

Longkong

(Thai name - Long Kong)

Season from May to November. It grows in the south of Thailand, originally from Malaysia. Grows in clusters right on tree trunks. The cost of a longkong is 50-80 baht per kilogram.

Longkong is covered with a sand-colored peel, under which there is a pulp consisting of five slices of white translucent color and a stone inside. The taste of longkong is sweet with sourness. They eat the fruit fresh, but be careful with the bone, although it is soft, it tastes bitter. Longkong is rich in calcium, phosphorus, potassium, iron and vitamins B1, B2 and C.

How to choose longkong?

The peel should be a light sandy color, not dirty, the lighter the better. The fruits should sit tightly on the branch. There should be no dents or cracks.

How to clean and eat longkong?

It is quite convenient to clean the longkong with your hands. We separate the peel from the pulp and eat it. Each slice contains a small bone, it is not necessary to eat it.

durian

(Thai name Durian)

Season from May to August. Durian is called the king of all fruits because of the huge amount of vitamins and minerals. Durian is famous for its unusual taste and specific unpleasant odor. The cost of durian is on average 80-100 baht per kilogram.

Durian fruits are quite large and can reach up to 10 kilograms. Outside, the fruit is covered with a peel with large spikes. Inside, it is divided into several departments, in which the pulp is light yellow. The pulp contains large bones. The pulp has a specific taste. When I first tried durian, it seemed to me that I was eating potatoes with garlic and rotten cabbage. Personally, I didn't like the taste or smell. However, the third time the durian seems to taste better. Also, durian should not be stored in your home, as the whole room will have a smell of durian. It is not for nothing that in many hotels it is forbidden to bring durian into the room. Durian is eaten fresh and made into desserts, sweets, dried.Durian is a fairly high-calorie dish: 147 calories per 100 g. It is not recommended to combine it with alcohol, as this can cause heart problems and blood pressure. Also, it should not be eaten by pregnant women and women during lactation.

How to choose durian?

You should not focus on the color of durian, it can be either green or brown. Personally, when choosing a durian, I recommend contacting the seller himself and asking for help choosing a durian. It is also possible to buy already cut durian. In this case, look for the pulp to be fleshy, elastic, but soft. If the durian flesh is firm, then it is not ripe enough. And if the pulp has lost its elasticity and begins to spread in the package, this indicates that it has long been taken out of the durian fruit and it is no longer fresh enough. In general, ideally, it is best to eat durian immediately after cleaning, as then it will taste completely different.

How to peel and eat durian?

Durian peel is quite hard, so you need to cut it with a sharp knife. With the help of a knife, we peel the peel and take out the pulp, which can be eaten with your hands or a fork.

Papaya

(Thai name Malakor)

Papaya season all year round. Thais mainly prepare spicy som tam salad (sliced ​​unripe papaya, dried shrimp, garlic and chili peppers) from it. Tourists prefer to eat fresh ripe fruits. The cost of papaya is 40-50 baht per kilogram.

Papaya looks like a zucchini. When unripe, the papaya peel is green, the flesh is light orange, and there are many small black seeds inside. This papaya has a sour taste and is used as a vegetable for cooking various dishes.

A ripe papaya has a bright orange skin and sweet flesh. In this form, papaya is used as a fruit. Eat it fresh or prepare desserts.

How to choose papaya?

A green and firm papaya will have a sour taste and is used as a vegetable. If you bought a green papaya, then you can put it in the sun and it will ripen on its own. Lovers of sweet papaya need to buy bright orange fruits.

How to peel and eat papaya?

There are many ways to clean papaya. I recommend that you first peel the papaya with a knife, then cut it in half, remove the seeds with a spoon and cut into pieces. Eat papaya with a fork.

dragon fruit

(Thai name Geow mangon)

Season all year round. Dragon fruit grows on a cactus native to Australia. Its price is on average 50-70 baht per kilogram.

Its fruits are quite large, covered with a bright pink peel with large scales of green or light green color. The flesh inside is white or pink with small black seeds. The fruit tastes sweet and sour, a bit like kiwi.

How to choose dragon fruit?

The peel should be bright pink, the scales green or light green, not yellow or brown.

How to peel and eat dragon fruit?

It can be cleaned in different ways. I usually cut off the scales first, cut the fruit into 4 parts and eat the pulp either with my hands or with a spoon.

carambola

(Thai name Ma feung)

Season from October to December.

The fruits of carambola are yellow or green in color, oblong in shape. If you cut the carambola across, then the pieces will have the shape of a five-pointed star, because of this, the fruit received the second name star fruit. The taste of carambola is pleasant, floral, not very sweet. Unripe fruits have a sour taste. The fruit can be eaten fresh. And also it is used for preparation of salads, sauces, juices and as decorative elements. Carambola contains a large amount of vitamin C.

How to choose carambola?

The brighter the yellow color of carambola, the sweeter it is. It should not be soft or sluggish.

How to eat carambola?

It is not necessary to peel this fruit, it is enough to wash it thoroughly. And then you just need to cut the carambola into slices. You can eat with a fork or your hands.

Tamarind

(Thai name Makham Thad)

Season from December to March. Tamarind is a sour fruit, but the sweet variety grows in Thailand. Thais usually boil the fruits in water to make a refreshing drink. The cost of tamarind is on average 80-150 baht per kilogram.

Tamarind fruits are pod-shaped, the peel is quite hard light brown. Under the skin are dark brown flesh and hard bones. The taste of tamarind is sweet and sour and looks more like a dried fruit than a fruit. Tamarind is consumed fresh, it is used to prepare sauces, drinks, sweets and various desserts.

How to choose tamarind?

Choose larger fruits, without cracks and holes in the shell.

How to peel and eat tamarind?

Tamarind is most convenient to eat with your hands, you just need to press the shell and it will crack. Then just peel the pulp from the shell, remove the fibers near the pulp and the stone. And the remaining brown pulp should be eaten.

Jackfruit or breadfruit

(Thai name Kha nun)

Season from January to May. Jackfruit is considered the largest fruit in the world and its fruits can reach a weight of 40 kilograms. The jackfruit comes from India. Its cost is about 100 baht per kilogram.
The fruit of the jackfruit is covered with a greenish-yellow skin, under which there are slices of yellow pulp, which have a sweet taste and strong aroma, with numerous seeds inside. The ripened pulp is eaten fresh, the unripe is pre-cooked. Jackfruit is quite high-calorie and consists of 40% carbohydrates, so it is not for nothing that this fruit is called a bread fruit.

How to choose jackfruit?

I don't think it's worth buying a whole jackfruit, it's quite large, it's better to just buy the pulp in the package. Ripe jackfruit has yellow and firm flesh.

How to peel and eat jackfruit?

The whole fruit is cut in half and the yellow flesh is taken out, which is then eaten.

Guava

(Thai name Farang)

Season all year round. The birthplace of guava is South America and it is still not clear how the plant got to Thailand, but despite this, guava is now one of the popular fruits of Thailand. Thais eat unripe green guava when the flesh is still green and firm. The cost of guava is 25-50 baht per kilogram.

Guava in appearance resembles a large green apple, inside is white or pink flesh with numerous seeds. The taste of the fruit is sweet. Guava is eaten fresh with the skin on or cut into slices and eaten with sugar, salt or spices. It contains a huge amount of vitamin C.

How to choose guava?

In Thailand, only green unripe guava is mainly sold. See that the fruits are limp and without dents.

How to peel and eat guava?

Cut the guava into four parts, cut out the place with the bones and eat the pulp.

rose apple

(Thai name Chom poo)

Rose apple season all year round. The cost is 70-100 baht per kilogram.

The rose apple is shaped like a bell and smells like a rose. Covered with pink or green skin. The texture is similar to an apple, but the taste is somewhat sour. There are no bones inside.

How to choose a rose apple?

See that the fruits are not sluggish, without dents and cracks.

How to peel and eat a rose apple?

You can eat it whole, like an ordinary apple, or you can cut it into slices and eat with a fork.

sapodilla

(Thai name La moot)

The sapodilla season is from September to December. The cost is 30-50 baht per kilogram.

Sapodilla is a small oval light brown fruit. Under the skin is brown flesh with a sweet caramel flavor and a few seeds. Sapodilla is eaten fresh and used for serving dishes because of the beautiful brown hue of the flesh.

How to choose sapodilla?

The darker the peel, the riper and tastier the sapodilla. The peel should be without any damage, and the fruit itself should be soft.

How to clean and eat sapodilla?

First, peel the peel, and then cut into slices and eat with a fork.

Salak

(Thai name La Kham)

Herring season all year round. The fruit is also called snake fruit because of its numerous scales that look like snake scales. The cost of herring is 60-80 baht per kilogram.

The shape of the herring is oval with slightly elongated edges. The peel of the fruit is dark brown, thin and covered with small scales. The flesh is white with a yellowish tint and is divided into several segments. The taste of salak is sweet and sour. The fruit is eaten fresh and desserts are prepared from it.

How to choose salak?

Give preference to larger fruits. Salak should not be hollow, the peel without any damage.

How to clean and eat herring?

The peel is quite easy to remove, so you can clean it with your hands, just be careful with the scales so as not to prick your fingers. The pulp can be eaten with your hands, then spit out the bone.

Mango

(Thai name Mamuang)

Mango season from March to June. Varieties of Thai mango are very different from those that are brought to Russia. Varieties that grow only in Thailand have gained wild popularity in neighboring countries and are now exported by the Thais in tones. The cost of mango is 35-70 baht per kilogram.

Mango is an oval fruit with a yellow or green skin, under which is yellow flesh and a large flat stone in the center of the fruit. The taste of mango is sweet, has a pleasant aroma. They eat fresh fruit and prepare desserts from it. Thais also use unripe mangoes, prepare various dishes, salads from it.

How to choose mango?

The skin of the mango should be smooth, without dents. The fruit should be soft to the touch.

How to peel and eat mangoes?

Cut the mango in half along the pit on both sides. The pulp can be eaten with a spoon or cut into small pieces and eaten with a fork.

Coconut

(Thai name Maphrao)

Coconut season all year round. If not for coconut, Thai cuisine would not be so tasty and varied, and was a combination of Chinese and Indian. Coconuts in Thailand are added to a large number of dishes, just like we are potatoes. The cost of one coconut is 25-35 baht.

Coconut in Thailand looks different from what we are used to, it is covered with a green, not brown, hard shell. Beneath it is a white hard pulp and coconut milk. Coconut milk tastes sweet and has many health benefits. Coconuts are eaten fresh and added to various dishes; soups are cooked in coconut milk. Coconut is also often used for cosmetics.

How to choose a coconut?

The more coconut the better. Fresh coconuts are green in color. Sometimes the top peel is cut off and then it has a white color.

How to peel and eat coconut?

You can ask the seller to open the coconut on the spot, since the coconut itself is quite hard and it is not always easy to open it yourself. They usually open its upper part along the circumference, and then drink coconut milk with a straw, and eat the pulp with a spoon.

Here is a basic list of exotic fruits in Thailand. Of course, there you can find all the familiar bananas, watermelons and pineapples. I did not describe them, because you yourself know perfectly well what they are. The only difference is that these fruits in Thailand are more juicy and sweet, and also have a large number of different varieties.

Come to Thailand and enjoy a wide variety of fruits. And if you were in the country of smiles, then write e in the comments which fruits of Thailand you liked the most.

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, weaving a dense carpet of leaves around the supports. 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 looks 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 praised. 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 hard 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 fruits are 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, 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. You can store exotic only 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 eating, 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 thorns 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 Delicacy

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)

Mammea 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.