Thailand and exoticism are complementary concepts. One of the exotic discoveries for our compatriots in this country was the fruits of Thailand. The tropical climate allowed nature to create unique combinations of shapes, colors, flavors and aromas. The harvest in Thailand is harvested up to three times a year. Fruits in Thailand reach the peak of ripeness without the addition of nitrates and other chemical fertilizers, so they are safe from an environmental point of view, for which they are loved and appreciated by tourists all over the world.
However, this fact does not in any way affect the cost of fruits in Thailand itself. Fruits in Pattaya are cheap and you can buy them in markets, street vendors, mobile motorcycle kiosks, etc. Don’t be surprised if Thais offer purchased fruits with a bag of salt, pepper or local spices. Asians believe that combining sour, bitter or spicy with sweet is in the order of things.
No one doubts that Thai fruits are a storehouse of useful vitamins and microelements. Fruit pulp is traditionally used in national Thai dishes. Freshly squeezed juice, popsicles, sliced fruits, salads and fruit-based soups are sold everywhere.
Thai fruits amaze the imagination with their diversity. But there is one fruit in Thailand - endowed with royal status. A fruit with amazing taste, but an absolutely disgusting smell. It was the smell of durian that became a stumbling block, because of which the fruit is prohibited from being transported in transport or consumed in hotels and other public places in Thailand.
The fruits grow on gigantic tropical trees reaching 50 meters in height. About 30 species of this plant are known, of which only 9 are suitable for human consumption. The Thais nicknamed Durian the king of fruits in Thailand for its large weight - up to 4 kg, majestic and formidable appearance, reminiscent of the weapons of orcs from the famous fantasy epic. Essentially, it is a ball or oval with a diameter of up to 15 cm, covered with prickly spines, attached to a rod up to 30 cm long. Under a strong peel with spines lies saffron-colored pulp with a delicate creamy consistency.
Despite the repulsive smell, durian has fans, and not only among the residents of Thailand, who happily eat the fruit, claiming that it has an incomparably delicious taste. The rest take their word for it, without even trying Durian because of the repulsive smell.
If you decide to taste the royal fruit of Thailand, we recommend trying the “golden pillow” variety (literal translation from Thai). The smell is less intense, and the taste is as “magical” as that of other varieties of durians.
Harvest season: May-June.
Price: about 250 baht per 1 kg (500 rubles per 1 kg)
Dragon fruit
Thai is the most incomprehensible of all the exotic fruits of Thailand. Behind the bizarre appearance lies a tasteless and not at all aromatic fruit. Thais consume Dragon Fruit by pouring juice over the pulp, claiming that it tastes better. Smoothies, cocktails and other soft drinks are made from Dragon by adding sugar. The fruit itself is considered low-calorie with many beneficial qualities. For example, the seeds help improve vision, and local healers use the pulp to make tinctures and decoctions to treat diseases of the gastrointestinal tract.
The “Dragon” attracts the interest of tourists with its bizarre shape, reminiscent of a small dinosaur. The outside of the peel is bright pink, the flesh inside can be white or crimson, which does not affect the taste. The fruits are large. To eat the Dragon fruit, you need to cut it in half, peel it and cut it into slices.
Harvest season in Thailand: June-September
Price: from 40 to 80 baht per 1 kg (80-160 rubles per 1 kg, depending on the season)
A very tasty and popular fruit of Thai origin among Russians. The fruits of Thailand are delicious and juicy, but nothing has the sweet juiciness of the Thai mango.
Mangoes (Thailand) have several dozen varieties, each of which is suitable for human consumption. Despite its sweetness, mango is a low-calorie product. All kinds of snacks, salads, desserts, cocktails, juices, yoghurts, etc. are made from it.
Mango is so popular in Thailand that, due to its healing properties, it is used in the manufacture of cosmetics: creams, gels, shampoos, toothpastes.
The way the Thais cut a ripe mango evokes appetizing delight among observers: the pulp is cut off along with the peel on both sides vertically, then horizontal cuts are made to form cubes, which are sent to the plate with a slight movement.
Harvest season: March-June.
Price: about 50 baht (100 rubles per 1 kg.)
The Thai fruit Longan tastes like a ripe melon. The fruit from Thailand is so tasty that if you eat it in immeasurable quantities, there is a chance you will become satiated to the point of feeling slightly unwell. An acceptable quantity is 5-10 berries in one sitting.
The shell-like peel is easily peeled, leaving the pulp, which is eaten like nuts. The seed inside the fruit is poisonous. When choosing longan, pay attention to the quality of the fruit, which should be rough, the same color, without spots or dents.
Harvest season: all year round.
Price: 60-80 baht per 1 kg (120-160 rubles per 1 kg per season).
Rambutan is the hairiest fruit among exotic fruits in Thailand. Literally translated from Malay, “rambutan” means “hair”. This is a popular and favorite fruit among Thais. Easy to clean, quick to eat. It is considered a low-calorie product, but extremely tasty.
When buying rambutan on the market, pay attention to the quality of the “hair”. They should be “healthy”, red-green in color without blackness or dark spots. To enjoy the tasty pulp, you need to cut the fruit in a circle and lightly press on the peel. The fruit contains an inedible seed inside.
It is impossible to describe in one word what the taste of rambutan may resemble. Everyone who tastes these fruits for the first time in Thailand feels new notes. Most opinions agree that the consistency of the pulp is similar to grapes, the aroma of roses and a spicy aftertaste are felt.
The fruit is very poorly stored fresh, so it is not exported.
Price: from 40 baht per 1 kg (from 80 rubles per 1 kg)
They say that Thai is the most delicious, juicy and aromatic. Pineapples in Thailand are harvested all year round, therefore, the price of this fruit remains low in any season. Traditionally, pineapples in Thailand are sold individually, not by weight. When selling you a pineapple, Thais will offer to peel it for an additional 10 baht - spend the money, you won’t regret it! Sellers will peel the pineapple without leaving a single thorn, without cutting off any excess from the tender pulp.
Pineapples contain a substance that accelerates metabolism, improves concentration and endurance of the body. An excellent fruit to start losing weight.
The average price for a large pineapple is 20 baht (40 rubles). If you come to the market before closing, they will sell you 3 excellent pineapples for 50 baht (100 rubles)! The skin of the pineapple should be slightly soft, which indicates its ripeness. But, even if you bought a green pineapple, rest assured, it will soon ripen.
A seemingly unremarkable spherical burgundy-colored fruit - mangosteen - would take pride of place in the top five most popular fruits in the category “The most delicious fruit in Thailand”, if such a competition existed. Inside the mangosteen are cloves that look very similar to a head of garlic. However, the taste of the pulp is in no way associated with that vegetable; on the contrary, mangosteen is a juicy fruit, sweet and sour in taste, vaguely reminiscent of a peach-grape mixture. Each slice contains an inedible seed.
The peel is easy to peel, in the same way as rambutan - in a circle. The halves rotate in different directions, releasing the edible core.
Ripe mangosteen should not be too soft or hard. The fruits are eaten freshly picked. The calorie content of this product is only 40 kcal per 100 g of pulp.
Price: 80 -200 baht depending on the season per 1 kg (from 160 to 400 rubles per 1 kg).
Bananas can be bought everywhere in Thailand, as well as coconuts. They are very cheap, accessible to all segments of the population, and are used as ritual offerings to spirits and deities.
If you haven't tried Thai bananas, then you don't know the taste of real bananas! What is sold in Russia is completely different in taste. They are a sweet and filling fruit from Thailand, rich in potassium and starch. Therefore, the concept of “banana diet” is a simple set of words. Bananas are not a dietary product and when eating them, you need to know when to stop and stop.
When buying bananas for future use in Thailand, choose fruits with green skin. A couple of days and they will ripen. If you buy yellow bananas, there is a high risk that they will quickly turn black.
In Thai markets, bananas are sold not by kilograms, but in bundles.
Price: 25-30 baht per bunch of bananas (50-60 rubles)
In Thailand it is tasty, but bland. Fruits with pink flesh are tastier and more aromatic than those with a light green tint. From street fruit stalls in Thailand you can buy bright lime-colored guava soaked in sugar syrup. Thus, the fruits become sweet and crunchy in taste.
Many people use guava as a natural air flavoring for the home; they store it in the refrigerator to absorb foreign and unpleasant odors. Guava is eaten in any form, unripe, pickled. It is used to prepare aromatic sauces and incredibly tasty soft drinks.
Price: from 40 baht per 1 kg (from 80 rubles).
– A Thai fruit that the local population consumes in any form, adding it to almost every dish. Lychee is pickled, compotes are made from it, salads, desserts, hot and cold appetizers are made, etc.
Lychee fruits are beautiful, soft pink, pleasant-smelling balls that look like longan. Inside the transparent jelly pulp is an inedible bone. The taste is sickly sweet, the aroma is intoxicating and intoxicating. For an unprepared person, lychee is truly exotic. The fruit is valued for its special quality of uplifting mood, as it contains B vitamins, phosphorus, proteins, iron and pectin.
Price: 100-120 baht per 1 kg (200-240 rubles)
The Thai Chompu apple is one of the favorite treats among children in Thailand, as it does not need to be peeled and has no seeds. The fruits are pear-shaped with a complete absence of seeds inside and covered with pink skin. The white pulp has a dense consistency. Rose apple (Thailand) perfectly quenches thirst in the midday heat. It is believed that the lighter the peel, the sweeter the taste.
Harvest season: April to June.
Jackfruit or Breadfruit
Situations often occur in Thai markets when unknowing tourists buy cheap Durian at the price of expensive Jackfruit. The fact is that this breadfruit tree is a fruit similar to durian in appearance: a dense peel covered with prickly thorns. However, Jackfruit is much larger than Durian. Sometimes you come across specimens weighing up to 40 kg! The trees on which such fruits ripen grow everywhere, so you should be careful and not walk in the shade of their crowns.
Why do Thais love Jackfruit? Because there is a lot of it! Indeed, one fruit produces a large volume of pulp, reminiscent of ripe, unusual taste. Most often, Jackfruit is pickled in sweet syrup. The fresh pulp is used to make balls, which are placed on a tray and sold.
Price: 40-70 baht per substrate (from 80 to 140 rubles depending on the season).
In Thailand it is found everywhere, while for Russia it is an exotic fruit. Unfortunately, passion fruit is a perishable product and does not tolerate transportation very well. The aroma of passion fruit is unforgettable and is often used in perfumery and cosmetology. The fruit pulp, hidden under a thick peel, has a delicate and delicate taste.
Thais eat passion fruit simply with a spoon, cutting the fruit in half. In Thailand, smoothies, freshly squeezed juices, desserts, and cocktails are prepared from this fruit, which are not just tasty, but with a magical aroma.
Price: 100 baht per 1 kg of pulp per season (about 200 rubles).
Pomelo is an interesting fruit from Thailand, familiar to Russians. At the height of the season, around November, it can be found on the shelves of large supermarkets. At home in Thailand, Pomelo fruits reach a weight of up to 10 kg and almost 30 cm in diameter! The taste is sweet and sour with the inherent bitterness of this fruit. The pulp may seem dry, but there is a lot of it and each gram contains a lot of valuable vitamins A, B, C and folic acid, which is necessary for the favorable development of the fetus.
Price: 25 baht per 1 kg (about 50 rubles).
An unusual fruit for our latitudes with scales similar to snake skin -. Behind the unsightly appearance lies a sweet and sour pulp, the taste of which is similar to a strawberry-sea buckthorn mix with a nutty flavor and a subtle smell of valerian. An extremely specific combination that not everyone will appreciate.
Harvest season: June-August;
Price: 70-90 baht per 1 kg (about 140-180 rubles).
Longkong or Langsat
Thai fruits, on the one hand, amaze with their exoticism, on the other hand, with their uniformity. Another example of this is the tropical berries Longkong or langsat. They grow on trees in clusters and are very reminiscent of Lychee and Longan fruits. Under the thin shell of the skin hides juicy milky-white pulp, united in cloves, like garlic, each containing 1-2 seeds.
The taste is tart, akin to sickly sweet grapes mixed with and. Thai cuisine knows a lot of recipes where Longkong is used as the main ingredient in dressings for meat dishes and salads.
Langsat is an excellent remedy for supporting the immune system, helping the body resist viruses and infections.
Harvest season: May to October.
Price: 30-50 baht per 1 kg per season (60-100 rubles).
To say that Thais love coconut is an understatement. They love coconut and are ready to eat it in any form at any time. Coconuts are pickled, baked, eaten raw, syrups are prepared, soups, sauces are cooked, added to meat and fish dishes, etc. Coconuts have a special position in Thailand, largely due to its beneficial properties.
Not many people know that during the turbulent times when there was a civil war in Thailand, coconut water, which we call milk, was used for blood transfusions, since its composition is similar to human plasma.
However, coconuts are affordable in Thailand. Their cost remains almost unchanged throughout the year, because the crop is harvested everywhere and all year round. In Thailand - Pattaya - you can buy young white or green coconuts.
Price: 15-30 baht per piece. (30-60 rubles).
Bail is a tree that grows in many Asian countries; in Thailand it is called “stone” or “wood” apple. The fruits of the bail tree are not eaten fresh; they are used as an ingredient for preparing a healing tea drink. Getting to the pulp of the fruit is not easy. For this purpose special devices are used. The dried pulp is crushed to season ice cream, added to salads, and made into jams and compotes.
Matum tea, especially popular in Thailand, is made from the dried fruits of the Bail tree.
An incredibly beautiful of all tropical exotic fruits grow in Thailand. Its second name is star fruit, the fruits are due to their shape in the form of a 5-pointed star, bright yellow in color when cut.
The taste of carambola does not match its appearance and is more reminiscent of a vegetable than a sweet fruit. This product is mainly used as a culinary decoration.
Price: 40 baht per 1 kg (80 rubles).
Mafai from Thailand is another similarity to the fruit Longan, Rambutan and Longkong. Small “berries” in a fragile shell, clustered on the branches of tropical trees. The pulp is sweet with a slight sourness, with a consistency reminiscent of grapes. The harvest is harvested almost all year round, depending on the area of growth.
Price: 30-40 baht per 1 kg (60-80 rubles).
Sugar or cream apple, that’s how the name is translated. In Thailand, the cones of this tree are very popular. Why bumps? Because the fruits look like large round cones of a greenish color with a characteristic pine aroma.
The taste is pleasantly pleasing and surprising: the pulp is tender and sweet with the taste of vanilla cream, leaving a light pine aftertaste in the mouth. To separate the scaly peel from the pulp, you need to apply force and prevent splashing of the juice, drops of which can cause a burn if they get on the mucous membrane. Noina is eaten with a spoon, removing the seeds. The fruit acts as an excellent tonic, improves mood and energizes.
Harvest season in Thailand: June to October.
Price: 50 baht per piece. (100 rubles).
Noni is a fruit that grows on tropical trees in Thailand. It is impossible to buy fresh noni. They are grown on special private plantations to produce healing juice. In fact, noni fruits resemble ordinary potatoes, but only in appearance. The taste of these fruits is unbearably bitter.
Noni fruit juice has numerous medicinal properties. It is taken orally and is also used for external treatment of wounds, burns, etc.
The taste of the Cherimoya fruit is a real bomb for ordinary people looking for something exotic in Thailand. The bomb is not only inside, but also outside. The Thais call this fruit “Noi Nha”, which literally means “hand grenade”.
Beneath the seemingly intimidating skin lies a tender flesh whose taste is reminiscent of sweet custard. Cherimoya contains dozens of inedible seeds.
- a super healthy fruit from Thailand with a neutral taste, which is suitable for the first feeding of children under one year old. What can you compare the taste of Thai papaya to? Except with boiled carrots.
Fruits can weigh from 1 to 8 kg. When choosing papaya, carefully inspect the peel. Ripe fruits are covered with a yellow peel with light green patches. Green papaya is a special variety bred in Thailand, used for making salads, including the famous Som Tam.
Price: 20 baht per 1 kg (about 40 rubles).
Santol, a fruit on a stick, is a favorite delicacy of Thai children. Round fruits are beige in color, the size of an apple. White pulp in the form of segments, reminiscent of mangosteen in taste, but less aromatic. Small seeds are difficult to separate from the pulp, which makes the fruit unpopular among the local population.
Harvest season in Thailand: May-August;
Price: 15-20 baht per 1 kg (30-40 rubles).
An exotic fruit with soft and sweet pulp covered with a thin brown skin. There are numerous bones inside. The first association that arises in a Russian person when looking at sapodilla is potatoes. But the taste is amazing: coffee notes with a hint of date aroma.
Price: 35 baht per 1 kg (70 rubles).
Tamarillo
Worth trying in Thailand. The egg-shaped fruits, up to 5 cm in length, are covered in a hard, inedible peel. The sweet and sour pulp tastes like a tomato-currant mix and is almost odorless. Tamarillo is rich in vitamins and microelements. Alternative medicine uses the fruit to prepare remedies for migraines.
Tamarind is a leguminous fruit of the legume family. The Thais call the fruits "Indian dates." The dense skin of the pod hides the large grains that are eaten. In Thailand it is not customary to eat tamarind fresh. The grains serve as an ingredient in the preparation of seasonings, sauces, drinks, and desserts.
Harvest season: December-March.
Price: 70 baht per 1 kg (140 rubles).
The taste of Thai watermelons differs from the taste of watermelons grown in the Central Asian region. You can buy watermelon everywhere in Thailand, not only with red flesh, but also yellow and even green-white. In tropical climates, watermelons help quickly quench your thirst, and besides, the compact size of Thai watermelons allows you to grab a couple of pieces at the market. Cut watermelon is sold everywhere.
Harvest season in Thailand: all year round.
Price: 30-40 baht per piece (60-80 rubles).
17 November 2009, 02:06Each of us has tried apples, pears, bananas, tomatoes, cucumbers.... No one will be surprised by this. But there are many more different kinds of fruits and vegetables in the world... 
Melon Kiwano(Antillean cucumber, horned melon, angouria). Kiwano, a fellow Kiwi, originally from New Zealand. Externally, the fruit resembles a yellow-orange cucumber with numerous horns. In fact, kiwano is not as formidable as it seems: the spines are soft, the crust is loose. The best way to eat the fruit is to cut it in half and scoop out the green pulp. Kiwano is like cucumber and lemon at the same time - refreshing. It contains vitamins of the PP group, and there is more than enough vitamin C in it. The average weight of the fruit is 300 g, the average length is 12 cm. The fruits are extremely decorative and can be used to create original compositions and even as Christmas tree decorations. 
Buddha's hand. These are popular fruits in Asia of one of the representatives of the citrus subfamily (Rutaceae family). The contents of this fruit under its thick skin are very similar to lemon. It has the largest fruits of all citrus fruits. Their length is 20-40 cm. Diameter is 14-28 cm. Monstera. It grows in many homes. In nature, this plant produces tasty fruits. The ripe core of monstera fruit, despite the unpleasant pungent odor, is tasty and tastes like pineapple. 
Paw-paw. Few people know that the North American banana Paw-paw (prairie banana) exists. This banana grows in the southeast of America. Outwardly, it is very similar to an ordinary banana, only slightly shorter and has a more aromatic smell. Sapodilla. Also known as sapodilla plum, tree potato, naseberry or chiku. This fruit was originally grown in South America. In the 16th century, sapodilla was brought to Thailand by the Spanish conquerors during the colonization of the Philippines. The fruit, in appearance, vaguely resembles kiwi - an oblong or round oval-shaped fruit, with brown skin and reddish-brown, sweet and juicy pulp. There are several black grains inside the fruit; they are not eaten. 
Romanescu(or “coral cabbage”, “cruve almog”, “Romanesque broccoli”) - tastes like regular cauliflower, a little more tender and tasty. Looks even more amazing than in the photo. So, if you love cabbage, then you will definitely love this fantastic vegetable. In addition, this vegetable is literally packed with antioxidants. Yambu(jamboo, shompoo). This fruit is also called a pink apple, although in fact it is more like a slightly bruised pear, only red. The taste of yambu is a mixture between green apple, pear, gooseberry and a bunch of other fruits. The pulp is bright white and almost half filled with air, so that when eating yambu, you get the feeling that the fruit does not actually go into the stomach, but simply disappears in the mouth. Yambu, however, have one serious drawback - they spoil very quickly and are tasty only when very cold (even better - frozen) when they perfectly replace soft drinks. 
Carambola. Carambola fruits are yellow in color, from 5 to 12 cm long. In cross section, the fruit has the shape of a five-pointed star. Carambola is a crunchy, sweet and sour fruit that tastes like a cross between an apple, an orange and a grape. Some varieties have a slightly noticeable turpentine taste. There are two varieties of the fruit - sweet and sour. Outwardly, it is not difficult to distinguish them - the sour one has narrow, clearly separated ribs, while the sweet one has thick and fleshy ribs. The skin of carambola is thin, shiny, translucent, through which the light yellow or yellowish-green (straw-golden when ripe) flesh is visible. Sweet fruits are consumed fresh, candied in the form of slices and canned food. The sour ones are used to make drinks. Some of the fruits are exported. The fruit is widely used to decorate a variety of dishes and fruit salads. Durian. The durian fruit resembles some kind of “alien” fruit the size of a football, covered with a hard, prickly skin. The pulp inside the fruit is pale yellow. The smell is similar to dirty worn socks, rotting meat, or sewage (take your pick). However, this fruit tastes amazing and elegant. The first European explorer who first tasted this fruit in the 1700s called it the “king of fruits.” “It was worth going on a dangerous journey just to try this fruit,” added the brave traveler. 
Lulo. This fruit grows in Latin American countries: Peru, Ecuador, Colombia and Central America. In appearance, lulo resembles a yellow tomato, and in taste it is a mixture of pineapple, strawberries and the same tomato. Lulo is consumed only in its raw form, otherwise all the richness of vitamins remains “overboard”. And there is a lot to appreciate about lulo. The fruit contains water, proteins, carbohydrates, fiber, calcium, phosphorus, iron, vitamins A, B, C. Lulo helps strengthen sleep, cleanses the blood, restores hair and nails. Lulo juice is an excellent tonic drink. True, there are restrictions and contraindications when consuming this fruit. It is not recommended to use it if you have liver disease, as well as with low blood pressure and high levels of allergens in the blood. 
dragon fruit(Pitaya). A very sweet and tasty fruit with white pulp strewn with small edible seeds, like kiwi. Many who have visited Thailand have already “tasted” pitaya. Currently, this fruit is rapidly gaining popularity in the Western world. It is possible that it will soon appear on our shelves. Rambutan The fruit of the rambutan is covered with a hard skin with soft “hairs” and in appearance is very reminiscent of some kind of sea spawn-free muck. Under the skin there is a white fruit vaguely reminiscent of a plum (only white) with a hard white pit. This fruit grows in large clusters on trees whose height can be up to 20 meters. Rambutan is believed to be a Malaysian fruit. The name "rambutan" comes from the Malaysian word for "hair". Rambutan began to be grown many centuries ago in the countries of South Asia neighboring Malaysia, including Thailand. Cherimoya(Annona squamosus). This fruit is widely distributed in India, Brazil, Mexico, South and Central America, and Barbados. Sometimes this fruit is also called a sugar apple. Its skin, like its flesh, consists of segments, each segment containing one grain. The pulp of a sugar apple has a delicious taste, but we must remember that the grains of the apple are poisonous, so you should not give in to the habit of picking any seeds for the spicy-smelling kernel. Poisoning with the kernel of a sugar apple can lead to very sad consequences. The pulp of this fruit is eaten both raw and mixed with milk - it makes an excellent soft drink, and it is also used to make ice cream. 
Lychee. Lychees are also called "grapes of paradise." This stone fruit is round or oval in shape, 3-5 cm long. The hard skin of the lychee is covered with small red spines. The pulp is translucent white or pink, juicy, sweet or sour-sweet, with a pleasant specific aroma reminiscent of strawberries and partly pineapple. Lychee is often used to make desserts. Lychees are also added to salads and used as fillings for pies and puddings. Lychee is used for medicinal purposes as a tonic. Tamarind(“Indian date”). Tropical tree native to eastern Africa. Currently grown in most tropical countries in Asia, Latin America and the Caribbean. The fruits are dark brown, brittle beans, with tasty “peas” inside, with pulp reminiscent of apple marshmallow in taste. Desserts are made from the fruits, eaten raw, dried, added to pastes, sauces, and meat dishes. The flowers are consumed raw and canned, and the leaves are used to make soups. There are two varieties of tamarind - sweet, with which all of the above is done, and green - it is served with capsicum and sweet sauce. 
Jackfruit. Jackfruit is about the size of a large melon. Its weight can reach 40 kg. It is grown mainly in Southern Thailand. Inside, under the yellow-greenish peel, there are large yellow slices that have a specific taste and a strong aromatic odor. Too strong a smell indicates that the jackfruit is already overripe. Jackfruit is eaten both raw and cooked. A popular dish is jackfruit, cut into strips, doused in syrup and crushed ice. Peeled jackfruit is added to sweet pasta, vegetable sauces, and unripe jackfruit is used as a vegetable - added to soups in dried or pickled form. All parts of jackfruit are edible. Blanched fruit flowers are added to hot capsicum or shrimp sauce. Young leaves can be added raw to papaya salad. The peel can be candied or pickled and is also suitable as animal feed. Even in Thailand, jackfruit is mixed with other fruits. Add to ice cream or coconut milk. The seeds are cooked separately and added to many dishes. 
Jaboticaba. Jaboticaba fruits resemble grapes with one seed inside, and grow on trees, clinging to the trunk or branches. As the fruits ripen, they go through stages from a soft green color, then a red tint, and when fully ripe they acquire an almost black color, while remaining translucent. They eat this fruit raw, and also make jam from it, make jams and marmalades. Just remember that the skin of jaboticaba is bitter, so you don’t eat it, but squeeze the fruit between your fingers and squeeze the aromatic pulp directly into your mouth, and throw away the skin. Also, before processing, jaboticaba is first peeled. By the way, when preparing jaboticaba for storage, I use the skin as a dye; it gives wines, jellies and marmalade a deep red color. Longan. The homeland of longan is either the lands to the west of Burma, or the area of origin of litchi in China. It is in these regions that they are grown on a large scale. Longan tastes like litchi and in general, these two fruits are very similar. Longan has another name - “longyan” - which in Chinese means “dragon eye”. It is believed that longan was originally grown in southern India and the island of Sri Lanka. The skin of longan is thin and dense, but in fact it is very easy to peel off. The color of longan varies from brown to yellowish-red, and the flesh of the fruit is translucent, white or pinkish. Longan has a sweet, juicy taste with a distinct musky flavor. Longan grows in clusters on evergreen trees, which can reach a height of ten to twenty meters. goat beard. Goat's beard root is very popular in Europe and the southern United States. It is spicy and tastes like oysters. Typically used as an additive to a variety of dishes, from soups to stews. 
Guanabana. Guanabana is one of the largest exotic fruits; its weight can reach 12 kilograms. In appearance, guanabana resembles a green melon, elongated but shaggy. This exotic grows in tropical America. The taste of this fruit is not cloyingly sweet, but refreshing, with a piquant sourness. It perfectly quenches thirst, the pulp simply melts in the mouth, leaving a delicious aftertaste. It is highly recommended by nutritionists, as regular consumption of this fruit promotes weight loss. But guanabana will help not only fat people. It treats arthritis, gout, rheumatism, and also improves liver function. A serving of guanabana is said to be a great hangover cure. 
Mangosteen. Mangosteen is called the "queen of fruits". Mangosteens, unlike durian and some other fruits, are liked by everyone, regardless of what fruit they preferred at home. If there were a competition on earth for the best fruit in the world, then without a doubt the mangosteen would win by a huge margin. The shape of mangosteen fruits resembles an orange, 4-8 cm in diameter with thick skin, which contains 7-18% tannin and is used as a tanning agent, and in medicine as an astringent. Inside the fruit there are 6-8 snow-white, less often orange, segments with very sweet, jelly-like aromatic pulp that melts in your mouth. The pulp contains up to 10% sugar. Each lobe contains a seed. Ripe fruits have a dark purple or red-violet skin. Kanistel(Egg fruit). Origin - Central America. An evergreen tree with fragrant flowers. The fruits vary greatly in shape; they can be round, oval, with an elongated beak-shaped tip. The fruits are smooth and glossy, varying shades of yellow and pale orange. Kanistel is rich in niacin and carotene, as well as vitamin C. 100 g of fruit contains 1.68 g of protein; 0.13g fat and 36.69g carbohydrates, calcium, phosphorus, iron, B vitamins, vitamin C; amino acids tryptophan, methionine and lysine. It is eaten fresh, with ice cream and fruit desserts, baked. Sweet potato flavor. This fruit can rather be called a vegetable. It is added to soups, salads, sauces. P.S. I tried some fruits while vacationing in Thailand and Indonesia. For example: mangosteen, lychee, rambutan, dragon fruit, carambola. What struck me most was the taste of mangosteen and rambutan. What fruits have you tried and who would you give your taste preference to?
From this article you will learn about the most popular exotic fruits sold in Thailand. And also: how much fruits cost, what they taste like, how to eat them and how to export them.
Of course, you have already tried some exotic fruits. But “herring” and “sapodilla”, for example, became a discovery for us)
Of course, you should just try them all and find your favorites.
1. Salak (Snake Fruit)
Form: Oval, elongated. Often sold in branches (~ 8-10 fruits each). There are thorns on the peel.
Color: Purple-brown-red-brown, reminiscent of snakeskin
Pulp: Light, yellowish, juicy, slightly fibrous, with large brown seeds. Inside it is divided into 2-3 slices.
Taste: Honey-sweet, with sourness
How they eat: Remove the skin with a knife and eat. Cleaning is not easy, because... The peel has spines and the peel itself is quite dense.
Season: May-August
Price: 40-60 baht per kg (~80 rubles or 1.33 $)
Our impression: We liked the fruit! But it is difficult to clean and the seeds are very large. After a couple of days of storage in the refrigerator, the skin of the herring becomes dry and difficult to clean. So it is better to eat the fruit fresh.
2. Longan (Dragon Eye)
Form: Small round fruits. Sold on branches in a bunch or without branches, in a box. Longan looks like small potatoes.
Color: Light brown (potato)
Pulp: Transparent white, juicy, watery. The consistency resembles a ripe plum. Inside there is a large, black, round bone. That’s why the name is “dragon’s eye”.
Taste: Not very pronounced, delicate, sweet and sour, can be vaguely compared to strawberry.
How they eat: Peel and eat. On the outside, longan has a rather thin but dense peel. It will have to be cut to clean the fruit. Separates easily.
Season: May-August, but they were also in March :)
Price: 90 baht per bunch or 50 baht (~100 rubles or $1.66) per box
Our impressions: We liked the fruit. It's weird, juicy, and easy to peel.
3. Sapodilla (Lamut, Sapodilla)
Form: A small oval fruit, about the size of a small chicken egg.
Color: Brown. Looks like a bald kiwi :)
Pulp: Brownish, consistency comparable to persimmon or ripe pear. Inside there are 2-3 small black elongated bones.
Taste: Honey-caramel, incredible! Very sweet.
How they eat: Remove skin, eat, spit out seeds
Season: September-December, very rare in March - but can also be found
Price: 65 baht per kg (~130 rubles or 2.1 $)
Our impressions: We award this fruit second place! (Mango takes first place). Sapodilla is an incredibly tasty thing. The only negative is that it spoils quickly.
4. Mangosteen (Garlic, Mangosteen)
By the way, it’s correct - “Mangosteen”, not “Mangosteen” :)
Mangosteen looks like this: 
Form: Round in shape, about the size of a tangerine. On top is a small twig and a couple of small leaves.
Color: The skin is dense, dark brown on the outside, purple on the inside.
Pulp: White, watery, sweetish. It is divided into cloves, which makes mangosteen look like garlic. There are bones inside the large lobules.
Taste: Sweetish, with sourness, not bright.
How they eat: Peel the skin (with a knife) and eat the inside
Season: April-September
Price: from 50 baht per kg (~100 rubles or 1.7 $)
Our impressions: In Thailand, this thing is called the “queen of fruits”, but we did not understand its charm. It's worth trying once.
5. Mango
Form: Oval, tapered on one side
Color: Light, yellow-orange
Pulp: Soft, delicate, non-fibrous. The pulp of ripe fruit melts in your mouth. The bone is quite flat.
Taste: Mango in Thailand, unlike mango from Moscow stores, has a less rich (not so sharp) taste. Sweet, honey. Mango taste :)
How to eat: Peel the skin thinly and enjoy
Season: April-July. Out of season they also sell, but more expensive
Price: Mangoes in Thailand are not cheap (in March), 80 baht per kilogram (~160 rubles or $2.5). You can bargain for 70 baht. Can be found for 60, but small in size and broken.
Our impressions: incredibly delicious! Eat your fill there. In our stores, this delicacy is expensive and you can’t often find good options.
Sometimes fruit shops also sell green mangoes. These are the same mangoes, only not ripe, and therefore cheaper. They are edible, but hard. Ripe mangoes, of course, taste better.
Probably the one who came up with the design of the Nokia 7610 phone ate a lot of Thai mangoes :) Here is my first association:
Mangoes from Thailand should be stored in the refrigerator. Our fruit lasted well for a week. Maybe they would have lasted longer, but they ended :)
6. Pitahaya (Pitaya, Dragon Fruit, Dragon Fruit, Pitahaya, Dragon Friut)
Form: Oval fruits, slightly larger than a large apple.
Color: Bright crimson skin with green scales
Pulp: White, with black seeds. The seeds are the size of poppy seeds.
Taste: No distinct taste, slightly sweet, seeds crunch on the teeth. The consistency is comparable to kiwi, only grainier.
How they eat: Cut into two halves and eat with a spoon. Or peel and cut into slices.
Season: all year round
Price: 90 baht per kg (~180 rubles or $2.8)
Our impressions: Beautiful, bright, interesting, but... tasteless. Buy it once, at least your eyes will be pleased - the color combination is simply incredible!
7. Carambola (Star fruit, Start Fruit, Carambola)
Form: Small, fairly light, oval in shape. In cross section it has the shape of a five-pointed star. The size of this star fruit can be compared to a large pear.
Color: yellow-green, yellow-orange.
Pulp: The pulp can be compared to a thick-walled pepper: crispy, juicy.
Taste: To taste - like a pea pod. Herbal, watery, sweetish. Something like pepper.
How they eat: Cut into slices, do not peel.
Season: May-August
Price: 90 baht per kg (~180 rubles or $2.7)
Our impressions: Try it once, just for fun. I'm almost sure you won't want to again :)
8. Passion Fruit 
Form: It is an oval-shaped fruit, about the size of a chicken egg. Ripe passion fruit does not look appetizing - like a dried plum.
Color: Burgundy brown
Pulp: Yellow, with small flat black seeds
Taste: Rich, sour, passion fruit flavor) You’ve probably also tried “peach-passion fruit” yogurt? So, a fruit with such a taste really exists
How they eat: Cut into halves, eat contents with a spoon
Season: January-April
Price: 120 baht per kg (~240 rubles or $3.7)
Our impressions me: It’s a very sour fruit, you can’t eat too much of it. Interesting to try.
9. Pineapple
Tasty in Thailand pineapples. They are sweeter and small in size.
Peeling them is not convenient, but in almost every fruit shop you can ask to peel a pineapple or even cut it into small pieces.
Price: 40 baht per piece (~80 rubles or 1.2 $)
We also tried watermelon, not impressed. Astrakhan watermelons are tastier :)
Bananas in Thailand they mainly sell only small ones, because... Large bananas are considered fodder here.
Tastes like delicious bananas)
The forbidden fruit in Thailand is durian. But it is prohibited except for storage in a hotel. Durians are sold in ordinary fruit shops. They say that you have to eat it within 5 minutes of opening it, otherwise it will start to smell horribly and you can’t wash away this smell with anything. We didn’t come across this miracle fruit. Probably not the season. And to be honest, we didn’t search well)
Worth a try coconut. Or rather, “coconut milk.”
Coconuts in Thailand are sold unripe. Those. Inside you will find not a dense nut, with a thickness of edible walls of about 1 cm, but only a slimy layer of 3 millimeters. But this is also tasty and can be eaten with a spoon.
Price: 40 baht per coconut (~80 rubles or $1.3). For this price they will open it for you and give you a straw and a bag.
I will also answer a popular question:
Is it possible to export fruits from Thailand and how to transport them?
You can and should :) Carry it in hand luggage. You can buy a special plastic fruit carrier that you can simply put in your bag.
Only durian, coconut, watermelon and melon cannot be exported. Why - told in
There are a lot of fruit stalls in Phuket, they are at almost every turn and are not very different from each other. So you can safely shop at the first one you come across.
As you can see, fruit prices in Thailand are quite reasonable. When I think that before the crisis it all cost half as much, I begin to regret that I didn’t go earlier :)
Still have questions? Ask, I will try to answer) I will be glad to receive any comments and remarks.
Have a delicious trip!)
This fruit is native to tropical America, but is also grown in Pakistan, India and the Philippines. The fruit is somewhat similar to a pine cone and is about 10 cm in diameter. The fruit, which has a slight custard flavor, has white flesh inside and a small number of seeds.
Mammea americana is an evergreen tree native to South America and artificially planted in other regions of the world, including West Africa and Southeast Asia. American apricots are actually berries that are about 20 cm in diameter. The berry has a thick outer skin and soft orange pulp inside, usually there is one large seed in the center, however, large berries have about 4. The pulp is sweet and fragrant.
Cherimoya, or custard apple, is a foliage plant native to the high mountain regions of South America. The fruit of the tree has a round shape with 3 types of surface (lumpy, smooth or mixed). The pulp of the fruit has a creamy consistency, very aromatic, white and juicy. The fruit is said to taste like a combination of banana, passion fruit, papaya and pineapple. Mark Twain said in 1866: “Cherimoya is the most delicious fruit known.”
Platonia is a large tree (reaching a height of up to 40 meters) growing in the tropical forests of Brazil and Paraguay. The fruit grows to the size of an orange, and when pressed, a yellow liquid begins to ooze from it. Inside the fruit there is white pulp enveloping several black seeds, which has a pleasant sweet and sour taste.
Cocona is another tropical fruit that can be found in the mountainous regions of South America. It grows on small bushes and grows very quickly: in 9 months you can get fruit from the seeds, and after another 2 months they will finally ripen. The fruits are very similar to berries and come in red, orange and yellow colors. They look very similar to tomatoes, but taste like a cross between a tomato and a lemon.
Breadfruit belongs to the mulberry family and is native to the Philippines and the islands of Southeast Asia. The fruits taste like bananas; they can be eaten raw when they are fully ripe; when unripe, they can only be eaten cooked. The ripe fruit is soft and sweet, the unripe fruit is dense and starchy, and it got its name because when the unripe fruit is cooked, it tastes very much like freshly baked bread.
Langsat or duku are two very similar fruits that can be found throughout Asia. They come from the same family, almost identical in appearance and taste, with only one difference. The langsat peel contains a latex substance, it is not poisonous, but it makes it difficult to remove, while the duku peel comes off easily. There are 5 segments inside the fruit, some of which contain several bitter seeds. It is a very sweet fruit that can be prepared in a variety of ways.
Dacryodes is an evergreen tree native to the tropical rainforests of Africa, northern Nigeria and southern Angola. The fruits, which range in color from deep blue to purple, are also known as African pears and are oblong in shape with pale green flesh inside. These fatty fruits were claimed to have the potential to end famine in Africa, as the fruit is made up of 48 percent essential fatty acids, amino acids, vitamins and triglycerides. It has been calculated that from one hectare planted with these trees, 7–8 tons of oil can be obtained, and all parts of the plant can be used.
The Brazilian grape tree is a very strange plant native to the southeastern part of Brazil. The strange thing about this tree is the way it grows fruit. Initially, yellowish-white flowers appear all over the trunk and large branches, then the flowers develop into fruits, 3-4 cm in diameter. Inside the purple round shaped fruits there is soft gelatinous flesh with 1-4 black seeds. The fruit is very sweet and can be eaten plain; however, it is most often used to make wine or liqueur.
Rambutan is a strange looking fruit that looks like a fluffy strawberry. It is native to Southeast Asia, but is widespread in other regions, especially Costa Rica, where it is called the "Chinese sucker." The fruits, 3–6 cm in diameter, have an oval shape. The flesh is a little tough, but easily separates from the skin; rambutan tastes sweet and sour.
Known by many names, including large moringa, Indian mulberry, etc., this fruit is native to all of Southeast Asia and Australia, and is also widely cultivated in the tropics. The tree bears fruit all year round, but, as a rule, when the fruits ripen, the fruit has a very pungent odor. However, despite the smell, the fruit is rich in high fiber, vitamins, protein, iron and calcium, and is a staple food in many Pacific countries. It can be eaten cooked or raw with salt.
Marula is a deciduous tree native to Southern and Eastern Africa. It now grows throughout Africa, as its fruit is an important food source for the Bantu peoples, and the trees appeared throughout their migration route. The green fruit ripens and turns yellow, and the white pulp inside is very juicy and has a pleasant aroma. After falling from the tree, the fruits begin to ferment almost immediately, so elephants and baboons in these regions are often slightly intoxicated. The fruits are also used to make the popular Amarula liqueur, which can be found in any duty-free store.
Cloudberries are a North American west coast berry. It is found in humid forests and grows in dense thickets. The fruit is similar to a raspberry, however, its color is more orange. They are very sweet, they are eaten both raw and processed into juice, wine, candies and jams.
Snake fruit is native to Indonesia. They grow in clusters, and got their nickname because of the red-brown scaly skin that is easily removed. Inside are 3 white sweet “segments”, each containing small black inedible seeds. The fruits have a sweet and sour taste and the consistency of apples.
Bail, or rock apple, is native to India but can be found throughout Southeast Asia. Bail is a smooth fruit with a woody skin that comes in yellow, green or grey. The tough outer skin is so hard that the fruit can only be reached with a hammer. Inside is yellow pulp with several hairy seeds, which can be eaten fresh or dried. The ripe fruit is often prepared into a drink called sharbat, which also contains water, sugar and lime juice with pulp. You only need one large fruit to prepare 6 liters of sharbat.
This fruit is native to the lowlands of Central America and Western India. The undersides of the leaves of this evergreen tree have a golden color that is visible even from a distance, and the white or lilac flowers that grow on the tree have a sweet scent. The fruits are round in shape and purple in color, their skin is dense. If the fruit is cut horizontally, the star shape in the pulp is clearly visible. Fresh fruits have a very sweet and pleasant taste.
17. Carambola (star fruit)
Carambola is a fruit tree native to the Philippines, but grows throughout Southeast Asia, East Asia, and South America. The shell of the fruit contains five “ridges”, which, when cut longitudinally, look like a star, which is why the fruit got its name. The fruit is rich in vitamin C and antioxidants. When ripe, the fruit turns bright yellow and tastes very juicy and crispy.
Horned melon, also known as the African cucumber, is native to Africa but is now also grown in Australia, New Zealand and Chile. When ripe, the skin of the melon becomes covered with dense, pointed yellow spines, and the jelly-like flesh becomes bright green. The taste of the fruit is often compared to a banana. The fruit is a good source of vitamin C and fiber.
Pitaya, or cactus fruit, which can be found throughout Asia, Australia, and North and South America, was originally thought to be native to Mexico. There are two types of pitaya: sour, typically eaten in America, and sweet, found throughout Asia. The fruits come in red, yellow and purple colors, have a very pleasant aroma, and the sweet appearance tastes very similar to kiwi.
Miracle fruit, or sweet berries, are very strange berries native to West Africa. What makes these fruits strange? The fruits contain large quantities of the sugar substitute miraculin in combination with glycoprotein. The fruit itself does not have a very sweet taste, but after a person eats it, the glycoprotein binds to the taste buds located on the human tongue and turns the taste of any product into sweet within about an hour. This way you can eat a whole lemon and it will taste like sweet syrup.
In the 70s, attempts were made to commercially sell the fruit as a dietary product, since it can transform any food into sweetness, without affecting the amount of calories consumed. However, it was not possible to achieve success in this field.
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Arriving in a warm country, you are faced with an abundance of exotic fruits, the name of which you heard for the first time. Let’s look at these “overseas fruits”, a complete overview of the tropical fruits of the world of warm countries, what you need to try. For each tropical fruit, below is a description, taste, ripening seasons, as well as how to cut and eat it.
The round fruit is red, up to 4 cm in diameter. A wonderful, very tasty fruit. It has one bone in the middle. Similar to Longon in shape, texture and bone, but with a richer taste and aroma. Very juicy, sweet, sometimes with sourness. The peel is easily separated from the white-transparent pulp.
Unfortunately, fresh Lychee cannot be consumed all year round: the Lychee harvest season begins in May and lasts until the end of July. The rest of the year it is almost impossible to find.
During the off-season in Asia, you can buy canned Lychee in cans or plastic bags in its own juice or coconut milk.
Ripe fruits can be stored in the refrigerator for up to two weeks. You can freeze and store peeled fruits in the freezer for up to 3 months.
Lychee contains a lot of proteins, pectin substances, potassium, magnesium and vitamin C. A very high content of nicotinic acid - vitamin PP, which actively prevents the development of atherosclerosis. The widespread occurrence of Lychee in Southeast Asian countries (Vietnam, Laos, Cambodia, Malaysia, Philippines, Indonesia, Thailand) is the reason for the low level of atherosclerosis in this region.
Rambutan (Rambutan, Ngo, “hairy fruit from Thailand”).
The round fruits are red, up to 5 cm in diameter, covered with soft spine-like shoots. The pulp covering the seed is a transparent white elastic mass with a pleasant sweet taste, sometimes with a sour tint. The stone is quite tightly connected to the pulp and is edible.
Contains carbohydrates, protein, calcium, phosphorus, iron, niacin and vitamin C. The fruits have a short shelf life - up to 7 days in the refrigerator.
Harvest season: May to October.
Peel by cutting the peel with a knife, or without using a knife, as if twisting the fruit in the middle.
Rambutan is eaten fresh, made into jams and jellies, and canned.
Mangosteen (Mangosteen, mangosteen, mangosteen, garcinia, mankut).
The fruits are the size of a small apple and dark purple in color. Under the thick, inedible peel, there is edible pulp in the form of garlic cloves. The pulp is sweet with sourness, very tasty, unlike anything else. Typically seedless, although some fruits contain small, soft seeds that can be eaten.
Sometimes diseased Mangosteen fruits are found, with dark creamy, sticky and unpleasant-tasting pulp. Such fruits cannot be identified until you peel them.
The harvest season is from April to September.
Natural biologically active substances contained in mangosteen reduce inflammatory reactions: swelling, soreness, redness, high temperature.
Dragon's Eye (pitaya, pitaya, long yang, dragon fruit, pitaya).
These are the fruits of a cactus. Dragon's eye is the Russian version of the name of this fruit. International name: Dragon Fruit or Pitahaya.
Quite large, oblong fruits (palm-sized) with a red, pink or yellow color on the outside. Inside the flesh is white or red, dotted with small black seeds. The pulp is very tender, juicy, slightly sweet, with an unexpressed taste. It is convenient to eat with a spoon, scooping out the pulp from the fruit cut in half.
Dragon's eye is useful for stomach pain, diabetes or other endocrine disease.
Harvest seasons are all year round.
Durian
King of fruits. The fruits are very large: up to 8 kilograms.
A fruit famous all over the world for its smell. Almost everyone has heard of it, some have smelled it, and very few have tried it. Its smell is reminiscent of onions, garlic and worn socks. Due to its smell, this fruit is even prohibited from entering hotels, transport and other public places. To remind you of the ban in Thailand, for example, they put up signs with a crossed out image of the fruit.
The sweet pulp of the fruit has a very delicate consistency and does not at all correspond to the unpleasant odor. You should try this fruit, if only for the reason that many have heard about it, but few dare to try it. But in vain. The taste is very pleasant, and the fruit itself is considered the most valuable fruit in Asia (Thailand, Vietnam, Laos, Cambodia, Malaysia, Philippines, Indonesia). It is very high in calories and healthy. Durian also has a reputation as a powerful aphrodisiac.
Sold cut (into slices) and packed in polyethylene. In supermarkets you can find very interesting sweets with the taste and smell of Durian.
Sala (salak, rakum, snake fruit, snake fruit, sala)
Oblong or round fruits of small size (about 5 cm in length) of red (Rakum) or brown (Salak) color, covered with dense small spines.
A fruit with a very unusual, bright sweet and sour taste. To some it resembles a persimmon, to others a pear. It’s worth trying at least once, and then see how you like it...
You should be careful when peeling the fruit: the spines are very dense and dig into the skin. It's better to use a knife.
Season: April to June.
Carambola (Starfruit, Kamrak, Ma Phuak, Carambola, Star-fruit).
“Star of the tropics” - in cross-section, it looks like an asterisk.
The fruit has an edible peel and is eaten whole (there are small seeds inside). The main advantage is a pleasant smell and juiciness. The taste is not particularly distinctive - slightly sweet or sweet and sour, somewhat reminiscent of the taste of an apple. The fruit is quite juicy and perfectly quenches thirst.
Sold all year round.
People with severe kidney problems are not recommended to consume Carambola.
Longan (Lam-yai, Dragon's Eye).
Small fruits, similar to small potatoes, covered with a thin inedible skin and one inedible seed inside.
The pulp of Longan is very juicy, has a sweet, very aromatic taste with a peculiar shade.
Season – from July to September.
Longkong (Longan, Lonkon, Langsat, Lonngkong, Langsat).
Longkong fruits, like Longan, are similar to small potatoes, but are slightly larger in size and have a yellowish tint. You can distinguish it from Longana if you peel the fruit: when peeled, it looks like garlic.
They have a sweet and sour interesting taste. The fruits are rich in calcium, phosphorus, carbohydrates and vitamin C. The burnt skin of Longkong produces an aromatic smell, which is not only pleasant, but also useful, as it serves as an excellent repellent.
Fresh fruit can be stored in the refrigerator for no more than 4-5 days. The skin of a ripe fruit must be dense, without cracks, otherwise the fruit will quickly deteriorate.
Season: April to June.
Sometimes a variety is also sold - Langsat, which is no different in appearance, but has a slightly bitter taste.
Jackfruit (Eve, Khanoon, Jackfruit, Nangka, Indian breadfruit).
Jackfruits are the largest fruits that grow on trees, weighing up to 34 kg. Inside the fruit are several large sweet yellow slices of edible pulp. These slices are sold already peeled, since you yourself cannot cope with this giant.
The pulp has a sickly sweet taste, reminiscent of melon and marshmallow. It is very nutritious: it contains about 40% carbohydrates (starch) - more than in bread.
Season: January to August.
You can risk bringing this monster home whole; it can be stored in the refrigerator for up to 2 months. But it is better to buy cut and packaged slices of pulp.
Important! Some people, after eating Jackfruit, experience an unhealthy reaction in the throat - spasms, and it becomes difficult to swallow. Everything usually goes away within an hour or two. Perhaps this is an allergic reaction. Be careful.
Pineapple.
Pineapple fruits do not need any special comments.
It should only be noted that Pineapples bought in Asia and Pineapples bought in Russia are completely different things. Pineapples in Russia are a pitiful imitation of the real Pineapples that you can try in their homeland.
It is worth mentioning separately about Thai Pineapple - it is considered the most delicious in the world. You should definitely try it and be sure to bring it home with you to pamper your family. For local consumption, it is better to buy already peeled.
Pineapple season - all year round
Mango.
According to some estimates, Mango is considered the most delicious fruit in the world.
Mango is quite widely known and sold in Russia. However, the taste and aroma of Mango in its homeland is very different from what is sold in our stores. In Asia, its fruits are much more aromatic, juicier, and the taste is richer. And indeed, when you eat a fresh, ripe mango grown, for example, in Thailand, it seems that nothing tastes better.
The fruit is covered with an inedible peel that cannot be separated from the pulp: it must be cut off in a thin layer using a knife. Inside the fruit there is a rather large, flat stone, from which the pulp also does not come out, and it must be separated from the stone with a knife, or simply eaten.
The color of Mango, depending on the degree of ripeness, varies from green to yellow (sometimes to yellow-orange or red). For local consumption, it is better to buy the ripest yellow or orange fruits. Without a refrigerator, such fruits can be stored for up to 5 days, in the refrigerator for up to 30 days, unless, of course, they were previously stored somewhere else.
If you want to bring several fruits home, you can buy fruits of medium maturity, greenish in color. They keep well and ripen on the road or at home.
Noina (Sugar apple, Annona scaly, sugar-apple, sweetsop, noi-na).
Another unusual fruit, which has no analogues and is not similar to any of the fruits we are familiar with. Noina's fruits are the size of a large apple, green in color, and lumpy.
Inside the fruit there is a very pleasant taste, sweet aromatic pulp and many hard seeds the size of beans. The unripe fruit is hard in texture and not at all tasty, it looks like a pumpkin. Therefore, having bought an unripe fruit at the market and tried it, many tourists refuse to eat it further, immediately disliking it. But if you let it sit for a day or two, it ripens and becomes very tasty.
The peel is inedible and very inconvenient to peel due to the lumpy skin. If the fruit is ripe, then the pulp can be eaten with a spoon, after cutting the fruit in half. The most ripe or slightly overripe fruits literally fall apart in your hands.
To choose a ripe, tasty noina, you need, first of all, to focus on its softness (soft fruits are more ripe), but you need to be careful, because if you press a little harder on a ripe fruit, it will simply fall apart in your hands while still on the counter.
The fruit is rich in vitamin C, amino acids and calcium.
Season: June to September.
Sweet Tamarind (Indian date).
Tamarind is considered a spice of the legume family, but is also consumed as an ordinary fruit. The fruits are up to 15 centimeters long and have an irregular curved shape. There is also a variety of Tamarind - green Tamarind.
Under the hard brown peel, resembling a shell, there is brown pulp that is sweet and sour with a tart taste. Be careful - there are large hard seeds inside the Tamarind.
By soaking tamarind in water and grinding it through a sieve, the juice is obtained. Ripe dried tamarind is used to make sweets. You can buy in the store and bring home wonderful tamarind sauce for meat and sweet tamarind syrup (for making cocktails.
This fruit is rich in vitamin A, organic acids and complex sugars. Tamarind is also used as a laxative.
Season – from October to February.
Mammea americana.
Also known as American apricot and Antillean apricot, this fruit is native to South America, although it can now be found in almost all tropical countries.
This fruit, which is actually a berry, is quite large, growing up to 20 centimeters in diameter. Inside there is one large or several (up to four) smaller seeds. The pulp is very tasty and aromatic, and, in accordance with its second name, tastes and smells like apricot and mango.
The ripening season varies depending on the region, but mainly from May to August.
Cherimoya (Annona cherimola).
Cherimoya is also known as Cream Apple and Ice Cream Tree. In some countries, the fruit is known under completely different names: in Brazil - Graviola, in Mexico - Poox, in Guatemala - Pac or Tzumux, in El Salvador - Anona poshte, in Belize - Tukib, in Haiti - Cachiman la Chine, in the Philippines - Atis , on Cook Island - Sasalapa. The fruit is native to South America, but it can be found in warm year-round countries in Asia and South Africa, as well as in Australia, Spain, Israel, Portugal, Italy, Egypt, Libya and Algeria. However, the fruit is rare in these countries. It is still most common on the American continent.
It is quite difficult to clearly recognize the Cherimoya fruit at the first inexperienced glance, since it exists in several types with different surfaces (lumpy, smooth or mixed). One of the tuberculate varieties, among others, is Noina (see above), which is widespread in the countries of Southeast Asia. The size of the fruit is 10-20 centimeters in diameter and the shape of the cut fruit resembles a heart. The consistency of the pulp resembles an orange and is usually eaten with a spoon, it is very tasty and tastes immediately like banana and passion fruit, papaya and pineapple, and strawberries with cream. The pulp contains very hard pea-sized seeds, so be careful, otherwise you may lose a tooth. It is usually sold slightly unripe and hard and must sit for 2-3 days before acquiring its true amazing taste and texture.
The ripening season is usually from February to April.
Noni (Noni, Morinda citrifolia).
This fruit is also known as Big Moringa, Indian Mulberry, Healthy Tree, Cheese Fruit, Nonu, Nono. The fruit is native to Southeast Asia, but now it grows in all tropical countries.
The Noni fruit resembles a large potato in shape and size. Noni cannot be called very tasty and aromatic, and, apparently, that’s why tourists very rarely encounter it. Ripe fruits have an unpleasant odor (reminiscent of moldy cheese) and a bitter taste, but are considered very healthy. In some regions, Noni is a staple food for poor people. It is usually consumed with salt. Noni juice is also popular.
Noni bears fruit all year round. But you can’t find it in every fruit market, but, as a rule, in markets for local residents.
Marula (Marula, Sclerocarya birrea).
This fruit grows exclusively on the African continent. And it’s not easy to find it for sale fresh in other regions. The thing is that after ripening, the fruits almost immediately begin to ferment inside, turning into a low-alcohol drink. This property of marula is happily used not only by the inhabitants of Africa, but also by animals. After eating marula fruits that have fallen to the ground, they often become “tipsy.”
Ripe Marula fruits are yellow in color. The size of the fruit is about 4 cm in diameter, and inside there is white pulp and a hard stone. Marula does not have an outstanding taste, but its pulp is very juicy and has a pleasant aroma until it begins to ferment. The pulp also contains a huge amount of vitamin C.
The Marula harvest season takes place in March-April.
Platonia wonderful (Platonia insignis)
Platonia grows only in South America. It is impossible to find it in the countries of Southeast Asia.
Platonia fruits are up to 12 centimeters in size, with a large thick skin. Under the skin there is white tender pulp with a sweet and sour taste and several large seeds.
Kumquat
Kumquat is also known as Fortunella, Kinkan, Japanese oranges. This is a citrus plant. It grows in southern China, but is also widespread in other tropical countries. Kumquat fruits can also be found on the shelves of our stores, but the taste is not at all what you can taste at home in its freshest form.
Kumquat fruits are small (from 2 to 4 centimeters), similar to small oblong oranges or tangerines. The outside is covered with a very thin edible peel, the inside and structure and taste are almost the same as an orange, except that it is a little sour and bitter. Eaten whole (except for the seeds).
The ripening season is from May to June, you can buy all year round.
Guava
Guava (Guajava), Guiava or Guava is found in almost all tropical and subtropical countries. Despite the fact that the fruit is considered exotic, you should not expect an exotic taste from it: a rather mediocre, slightly sweet taste, reminiscent of a pear. It may be worth trying once, but you are unlikely to become a fan. Another thing is the aroma: it is quite pleasant and very strong. In addition, the fruit is very healthy, rich in vitamin C and perfectly improves the overall tone of the body and improves health.
The fruits come in various sizes (from 4 to 15 centimeters), round, oblong and pear-shaped. The skin, seeds and pulp are all edible.
In Asia, they like to ripen green, slightly unripe Guava by dipping pieces of the fruit in a mixture of salt and pepper. From the outside it may seem unusual, but if you try it, the taste turns out to be quite interesting and tonic.
Passion Fruit/Passion Fruit
This exotic fruit is also called Passion Fruit, Passiflora, Edible Passion Flower, Granadilla. It is native to South America, but can be found in most tropical countries, including Southeast Asia. “Passion Fruit” received its second name because it is credited with the properties of a strong aphrodisiac.
Passion fruits have a smooth, slightly elongated, rounded shape and reach 8 centimeters in diameter. Ripe fruits have a very bright juicy color and are yellow, purple, pink or red. The yellow fruits are less sweet than others. The pulp also comes in a variety of colors. Under the inedible peel there is a jelly-like sweet and sour pulp with seeds. You can’t call it particularly tasty; juices, jellies, etc. made from it are much tastier.
When eating, it is most convenient to cut the fruit in half and eat the pulp with a spoon. The seeds in the pulp are also edible, but they cause drowsiness, so it is better not to overuse them. Passion fruit juice, by the way, also has a calming effect and causes drowsiness. The most ripe and delicious fruits are those whose peel is not perfectly smooth, but is covered with “wrinkles” or small “dents” (these are the ripest fruits).
The ripening season is from May to August. Passion fruit can be stored in the refrigerator for one week.
Avocado
Avocado is also called American Perseus and Alligator pear. It is generally accepted that Avocado is a fruit. This may be true from a scientific point of view, but in taste it is more of a vegetable.
Avocado fruits are pear-shaped, up to 20 centimeters long. Covered with tasteless and inedible peel. Inside there is dense pear-like flesh and one large seed. The pulp tastes like an unripe pear or pumpkin and is nothing special. But if an avocado is well-ripened, its flesh becomes softer, oilier, and more pleasant to taste.
Avocados are more often used for cooking than for eating raw. So you shouldn’t rush to try this fruit. But dishes prepared with Avocado can greatly diversify the holiday table. On the Internet you can find many recipes for avocado dishes, including salads, soups, main courses, but on vacation you are unlikely to need all this, so you don’t have to look too much at Avocado.
Breadfruit (Artocarpus altilis, breadfruit, pana)
Breadfruit should not be confused with Jackfruit. Jackfruit, although known as Indian breadfruit, is actually a completely different fruit.
Breadfruit can be found in all tropical regions, but mainly in the countries of Southeast Asia and Oceania. Due to the very high yield of Breadfruit, its fruits in some countries are the main product of kicking, like potatoes in our country, for example.
Breadfruit fruits are round in shape, very large, can reach 30 centimeters in diameter and four kilograms in weight. Ripe fruits are consumed raw, like fruits, and unripe ones are used as vegetables in cooking. It is better to buy ripe fruits on vacation, or even better, already cut into portions, because... You are unlikely to be able to cut up and eat the whole fruit. When the fruit is ripe, the pulp becomes soft and slightly sweet, reminiscent of banana and potato in taste. This is not to say that the taste is outstanding, and therefore breadfruit is not often found in tourist fruit markets. The taste of bread can only be felt when the unripe fruit is cooked.
Breadfruit ripening season, 9 months of the year. You can buy fresh fruits all year round.
Jabuticaba
Jaboticaba (Jaboticaba) is also known as the Brazilian grape tree. It can be found mainly in the countries of South America, but sometimes it is also found in the countries of Southeast Asia.
This is a very interesting, tasty and rarely found exotic fruit. If you can find it and try it, consider yourself lucky. The fact is that the Jaboticaba tree grows very slowly, which is why it is practically not cultivated.
The way the fruits grow is also interesting: they grow directly on the trunk, and not on the branches of the tree. The fruits are small (up to 4 cm in diameter), dark purple in color. Under the thin, dense peel (inedible) there is a soft, jelly-like and very tasty pulp with several seeds.
The tree bears fruit almost all year round.
Kiwano/Horned Melon
Kiwano Melon is also known as Horned Melon, African Cucumber, Antillean Cucumber, Horned Cucumber, Anguria. Kiwano really looks like a large cucumber when cut. Although whether it is a fruit is still a question. The fact is that Kiwano fruits grow on a vine. It is cultivated mainly in Africa, New Zealand, and the American continent.
Kiwano fruits are oblong, up to 12 centimeters in length. The color varies from yellow, orange and red depending on the degree of ripening. Under the thick skin, the flesh is green and tastes somewhat reminiscent of cucumber, banana and melon. The fruit is not peeled, but cut into slices or in half (like a regular melon), and then the pulp is eaten. Both unripe and unripe fruits are consumed raw. Unripe fruits can be eaten with seeds as they are soft. Also used with salt.
Miracle fruit
The magic fruit grows in West Africa. It does not have an outstanding exotic taste, but it is famous and interesting because after you eat it, all foods will seem sweet to you for about an hour. The fact is that the Magic Fruit contains a certain protein that temporarily blocks the taste buds on the tongue that are responsible for sour taste. Therefore, you can eat lemon and it will taste sweet to you. True, only freshly picked fruits have this property, and during storage they quickly lose it. So don’t be surprised if the “trick” doesn’t work on the fruit you bought.
The fruit grows on small trees or shrubs, has a rounded oblong shape, 2-3 centimeters long, red in color, with a hard seed inside.
The magical fruit bears fruit almost all year round.
Bael (Wood apple)
Also known by other names: Aegle marmelos, stone apple, limonia acidissima, feronia elephantum, feronia limonia, hesperethusa crenulata, elephant apple, monkey fruit, curd fruit. Very widespread in the countries of Southeast Asia (India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Thailand).
This fruit grows on a tree and reaches 5-20 cm in diameter. The fruit is gray-green (unripe) to yellow or brown (ripe) with a very dense, rough skin that resembles a nut shell. The pulp of the unripe fruit is orange, divided into segments with white seeds. The ripe fruit has a mushy brown pulp, sticky, and can taste sour or sweet.
Bail fruits are not so easy to find in fruit markets in their entirety. And even if you meet him, you yourself will not be able to cope with him. The fact is that its peel is hard as a stone, and it is impossible to get to the pulp without a hammer or hatchet.
If you can’t try it fresh (which, in general, you shouldn’t worry about), you can buy tea from the fruits of Bail, called Matoom tea. It consists of dried orange-brown circles, divided into several segments. It is believed to be very effective in the treatment of gastrointestinal, colds, bronchial and asthmatic diseases. It is also used in cooking (tea, drinks, jams, salads) and cosmetology (soap, aromatic oil).
The ripening season is from November to December.
Buddha's hand
Buddha Hand is a variety of Citron. It is also called Buddha Fingers and Finger Citron.
We decided to mention this very exotic fruit so that you don’t try it during your vacation in a tropical paradise. This is not a fruit that you will enjoy the taste of. Undoubtedly, the fruit is very interesting and healthy, and when you see it, you will most likely have a desire to try it. But don't rush. It is widely used in cooking, but you are unlikely to eat it. The Buddha's Hand fruit consists almost entirely of peel (the pulp is inedible), which is similar to lemon peel in taste (sour-bitter taste) and violet in smell.
The shape of the fruit is very interesting and looks like a palm with a large number of fingers, reaching a length of 40 centimeters. You can buy it only to bring it home with you as a souvenir, and at home to prepare various dishes with citrus flavor (compote, jelly, candied fruits) from it.
Banana (Banana, Musa)
Well, in general, everyone already knows about bananas. We randomly mentioned banana so you can vote for them if they are your favorite. By the way, it is worth mentioning that bananas in exotic countries taste much better than those sold at home, so be sure to try bananas on vacation, maybe you will like them even more than before.
Papaya (Papaya, Melon, Breadfruit)
Papaya is native to South America, but now it is found in almost all tropical countries. Papaya fruits grow on trees and have a cylindrical oblong shape up to 20 centimeters in length.
Many who have tried Papaya say that it is more of a vegetable than a fruit. But this is because they ate unripe Papaya. Unripe Papaya is indeed very widely used in cooking; salads are made from it (be sure to try the spicy Thai Papaya salad called Som Tam), meat is stewed with it and simply fried.
But ripe Papaya in its raw form is really very tasty and sweet. Its texture resembles a dense melon, and its taste is something between pumpkin and melon. On sale you can find both whole green fruits (not yet ripe, for cooking) and yellow-orange ones (ripe, ready to eat raw). It is not worth buying the whole fruit; it is better to buy ready-to-eat, peeled and cut into slices Papaya.
You can meet Papaya in tropical countries all year round.
Coconut (coconut, cocos, coco)
Coconut and coconut are often used as identical words. However, the name “coconut” in this case is not correct, because Coconut, by its structure, is classified as a stone fruit crop, such as apricot or plum.
Coconut is the fruit of the coconut palm tree, growing throughout tropical countries. Belongs to the category of fruits.
It is a large round (up to 30 cm in diameter) fruit, weighing up to 3 kg. Koros has conditionally two degrees of maturation. A young coconut has a smooth, light green or green-yellow outer layer, underneath which is a hard kernel. Beneath this is a clear (coconut water) or white emulsion (coconut milk), with a small jelly-like layer of coconut meat on the walls of the shell. The liquid inside with a slightly sweet taste quenches thirst well; the pulp can also be eaten by scraping it from the walls with a spoon.
Another degree of ripening (or over-ripening) that we see in our stores is the following: on the outside there is a fibrous and rough layer, under which there is a hard brown shell, and under it a thick layer of white pulp and a slightly cloudy liquid. This liquid, as a rule, is not tasty, and the pulp is dry and tasteless.
When opening a coconut, you need to be careful; you won’t be able to do this with just a universal kitchen knife; you’ll need more “heavy artillery.” But fortunately, if you buy a coconut in tourist areas, you don’t have to worry about opening it: they will open it in front of you, and, most likely, they will also give you a straw for drinking and a spoon for “scraping out” the pulp. Cooled coconut tastes best.
Tourists really like a special coconut cocktail: you need to drink a little coconut juice and add 30-100 grams of cognac, rum or whiskey.
Coconut contains vitamins A, B, C, proteins, sugar, carbohydrates, organic acids; minerals - sodium, calcium, potassium, iron, phosphorus.
The ripening season is all year round.
Sapodilla or sapota tree or tree potato (Manilkara achras, M. zapota, or Achras zapota), sapodilla, prang khaa, la-mut, naseberry, chiku)
Sapodilla is an oval or round fruit up to 10 cm and weighing 100-150 g. It looks very much like a plum. The skin is matte and thin, ranging in color from light to dark brown.
The ripe fruit has a sweet taste with a slightly caramel flavor. The structure of the pulp resembles a persimmon - soft and juicy, and just like a persimmon, it can “knit” a little, only much less. Inside are several large black seeds with a hook at the end (you need to be careful when eating). As a rule, it is not recommended to store fruit for more than 3 days, because... it quickly deteriorates and turns sour. Therefore, Sapodilla is practically never found on the shelves of our stores. It is also not recommended to consume unripe fruit, because... it tastes very bad. You should choose ripe fruits based on their color (those that are yellower or brown are more ripe; green ones should not be chosen at all) and softness. Hard fruits are completely unripe, a ripe fruit gives in to pressure a little, and an overripe fruit is squeezed very easily.
Sapodilla grows in countries with a tropical climate, in particular in America, India, Thailand, Indonesia, Malaysia, Sri Lanka, and the Philippines.
Sapodilla is most often used in desserts, salads and drinks. Unripe fruits are used for diarrhea, burns, and also in cosmetology.
Contains vitamins A and C, iron, calcium, carbohydrates.
The ripening season is from September to December.
Pomelo
Pomelo or pomelo or pamela (Pomelo pummelo, pumelo, som-o, pompelmus, sheddock, Citrus maxima or Citrus grandis, Chinese grapefruit, jabong, jeruk, limo, lusho, djembura, sai-seh, banten, zebon, robeb tenga)
Pomelo is a citrus fruit and is considered the largest among this family. Very often it is compared to grapefruit. As a rule, the fruit has a round shape, can reach up to 20 cm in diameter and weigh up to 10 kg!!! The color, depending on the variety, can range from green to yellow-green. The peel is very thick, inside there is light flesh: from white to pale yellow or pink. The pulp is divided into segments separated by film partitions. Each lobe has large fibers and may contain small white seeds. Pomelo tastes sweet with sourness, but may be slightly bitter. Compared, for example, with the same grapefruit, the pulp of Pomelo is drier.
Pomelo grows in the countries of Southeast Asia (Malaysia, China, Japan, Vietnam, India, Indonesia), on the island. Tahiti, Israel, USA. In Russia it can be purchased in any supermarket, so it is not so exotic for Russian residents.
You should choose Pomelo based, first of all, on the pronounced aromatic citrus smell and soft peel. Before use, you need to peel it from the thick peel, making several cuts (to make it more convenient and easier to clean), then divide it into separate slices, which are also freed from the partitions (they are very hard). Store at room temperature for up to a month, peeled - in the refrigerator, no more than 3 days.
This fruit is used in cooking and cosmetology. In some countries, it is consumed with salt, chili pepper and sugar, dipping peeled slices into this mixture.
Pomelo contains vitamins A, B, C, microelements, fiber, and essential oils.
Ripening season: all year round.
Figs (fig, fig, fig, wineberry, Smyrna berry, Ficus carica)
Fig fruits can be round, pear-shaped or flattened with one “eye”. On average, a ripe fruit weighs about 80 g, with a diameter of up to 8 cm. The top is covered with a thin, smooth peel from yellow-green to dark blue or purple. Under the skin there is a layer of white crust. Inside, the pulp is very sweet and juicy with small seeds, jelly-like consistency, reminiscent of strawberries in taste. By color - the pulp ranges from pink to bright red. Unripe fruits are inedible and contain milky juice.
Grows in Central Asia, the Caucasus, Crimea, and Mediterranean countries.
You need to choose ripe figs with thick skin, without spots, and slightly soft. It is recommended to store it for no more than 3 days in the refrigerator, because... it quickly deteriorates and is not transportable. You can eat it with the peel, cut into slices or in half, scraping out the pulp with a spoon. Most often, figs can be found on store shelves only in dried form. Dried fruits are pre-soaked in water before use; the water after this “soaking” can be drunk (the beneficial substances pass there).
Figs are dried, pickled, and jam is made. In dried form, it is more nutritious and high in calories than fresh.
Figs contain a lot of potassium, iron, vitamins B, PP, C, carotene, minerals and organic acids.
Ripening season: August to November.
Kiwi (Actinidia deliciosa, Actinidia chinensis, Kiwi, Chinese gooseberry, Chinese grape)
The Kiwi fruit is a berry. It has small round or oval fruits, covered on the outside with a fleecy thin brown skin. The weight of the fruit can reach up to 80 g, diameter - up to 7 cm. Under the skin there is juicy pulp, depending on the variety, it can be from green to yellow. In the very middle of the fruit the pulp is white, surrounded by many small black seeds. The seeds are edible, but taste sour. Kiwi pulp is generally sweet with a slight sourness, reminiscent of a mixture of gooseberries, apples, and pineapples.
Kiwi is grown in countries with a subtropical climate (Italy, New Zealand, Chile, Greece). There are also small plantations in Russia (Krasnodar Territory). You can buy it everywhere at any time of the year.
You need to choose smooth fruits, without dents or other damage to the skin; their ripeness is determined by the softness of the fruit. If the fruits are hard and hard, then they will ripen at home without any problems, for which they need to be placed in a bag with apples for one or two days. You can store Kiwi at room temperature for up to 5 days, in the refrigerator for up to two weeks, first putting it in a bag or plastic container.
You can eat Kiwi in two ways: peel and cut into slices or cut in half and eat the pulp with a spoon.
Kiwi contains large quantities of vitamins B and C, calcium, potassium, phosphorus, and magnesium.
Various desserts, fruit salads are made from it, served with meat, fish, seafood, and drinks are prepared (syrups, liqueurs, wine, cocktails). Used in cosmetology.
Chrysophyllum or Star Apple (Chrysophyllum cainito), star apple, cainito, caimito, (caimito, star apple), milky fruit
The fruits of the Star Apple are round or oval up to 10 cm in diameter. The peel is thin, smooth, green to purple or brown, depending on the variety. Under the peel is a layer of rind the same color as the rind itself. The pulp is white to purple, juicy, sweet, sticky, jelly-like, with an apple flavor. Inside there are up to 10 hard brown seeds, up to 2 cm long. In cross section, the flesh resembles a star. Unripe fruits are sticky and inedible. The milky juice, which remains even in ripe fruits, is very sticky, as a result, when eating the fruit your lips may stick together a little.
It grows in countries with a tropical climate: South America, India, Indonesia, Malaysia, Vietnam, the Philippines, and West Africa.
You should choose ripe fruits based on their slightly wrinkled skin, softness when pressed, and absence of damage. Can be stored in the refrigerator for up to 2-3 weeks. The fruits tolerate transportation well. Before use, the fruit must be cooled and peeled (they are bitter). You can eat it either by cutting it in half and scooping out the pulp with a spoon, or by cutting it into slices, like a watermelon; the seeds are inedible.
Used in the preparation of desserts.
Star apple is rich in vitamin C and microelements. Very nutritious.
Ripening season: February to March.
Guanabana (guanabana, annana muricata, soursop, annona prickly, graviola, sousap, sauasep)
Guanabana is a close relative of Noina and Cherimoya, and to the untrained eye they can indeed be confused in appearance and even in taste. Their main difference is in the peel: in Guanabana, the surface of the peel clearly looks like rare low spines or villi, although in fact these processes are soft and not prickly at all. The fruit is round, irregularly elongated, quite large, can reach a weight of 12 kilograms, although fruits weighing no more than 3 kilograms are usually found on sale.
Guanabana is native to tropical America, but today it can be found in almost all tropical regions, including the countries of Southeast Asia. You can’t find this fruit at every fruit market, but if you find it, be sure to try it.
The pulp of the fruit is white, soft, creamy in texture and slightly fibrous. The taste is sweet and slightly sour, unlike any other fruit. Inside there are a large number of hard seeds the size and shape of a large bean.
When unripe, the flesh is hard and tasteless, like pumpkin. Moreover, the fruits are often sold unripe (ripen within a few days), which is why tourists, having bought it and tried it, do not immediately fall in love with it. But just let it sit for a couple of days and it will acquire its unique taste. To select a ripe fruit, you need to press a little on it, the peel should bend slightly. Hard, dense fruits are unripe.
You can eat Guanabana by cutting the fruit in half and scraping out the pulp with a spoon, or by cutting it into slices and eating it like watermelon. It is impossible to peel a ripe fruit.
Guanabana is a perishable product and should be stored in the refrigerator. If you want to bring it home, choose hard, unripe fruits; they ripen quite well within 2-3 days, but then they spoil.
The ripening season for Guanabana is all year round.
Tamarillo (Tomato tree, Cyphomandra betacea)
Tamarillo is an oval-shaped berry, reaching a length of 5 to 10 cm, with a diameter of up to 5 cm. The color of the fruit varies from yellow to dark red and even purple. It looks and tastes very much like tomatoes, which is why its second name is Tomato Tree, but it is still a fruit. Its peel is hard, smooth and bitter. Very reminiscent of a tomato with a currant flavor, but has a slightly pronounced fruity smell. The pulp may be yellow or orange. As a rule, it has two sections inside with light or dark small seeds (depending on the color of the peel of the fruit itself, the lighter the color, the lighter the seeds).
It grows in the countries of South America (Peru, Ecuador, Chile, Bolivia, Colombia, Brazil, etc.), some countries of Central America, Jamaica, Haiti, and New Zealand.
You need to choose even and smooth fruits, without external damage, slightly soft. You should know that yellow and orange fruits are sweeter, while darker colored fruits become sour as they ripen. Ripe fruits are stored for a short time (in the cold for no longer than 7 days), unripe ones can ripen at room temperature. They do not tolerate transportation well.
Tamarillo is eaten by first peeling it (it is inedible), and grabbing a little layer of pulp, or cutting it in half and scooping out the pulp with a spoon.
It is widely used in cooking, using it in dishes both as a vegetable and as a fruit.
Tamarillo is rich in a large amount of vitamins (A, group B, C, E) and microelements.
The ripening season is all year round.
Feijoa (Feijoa, Pineapple Guava, Acca sellowiana)
Feijoa is a small oval berry, 3 to 5 cm long, up to 4 cm in diameter. The weight of the average fruit ranges from 15 to 50 g. The feijoa fruit is light to dark green in color, sometimes with a whitish coating, dried on one top "tail". The skin is thin, dense, and can be smooth or slightly bumpy and wrinkled. The pulp under the skin, depending on the degree of ripeness, ranges from white or cream to brownish (in the latter case, the berry is said to be spoiled). Inside, the pulp is divided into sections, in the center of which there are several light-colored edible seeds. The consistency of ripe feijoa is light and jelly-like. The berry tastes juicy, sweet and sour, reminiscent of a mixture of strawberries and pineapple or strawberries and kiwi (people have different tastes).
It grows in countries with a subtropical climate: in South America (Brazil, Colombia, Argentina, Uruguay) in the Caucasus and southern Russia (Krasnodar Territory), Abkhazia, Georgia, Crimea and Central Asia.
You can eat the whole fruit together with the peel, however, this is not for everybody, because... Feijoa skin tastes sour and astringent. In most cases, feijoas are cut in half and the pulp is scraped out with a spoon, or you can peel the skin with a knife and eat the peeled fruit.
For immediate consumption, you need to choose soft (ripe) fruits. If you have to transport it, then hard (unripe) feijoa fruits are perfect for this and will ripen on the road. Ripe berries should be stored for no more than 3-4 days.
Feijoa contains a large amount of iodine, acids, and vitamin C.
It is used in cooking: jam and jellies, salads and drinks are prepared.
The ripening season is October-November.
Pepino (Melon Pear, Sweet Cucumber (Solanum muricatum)
This rather large berry grows weighing up to 700 g. The shape of the fruit can be different: oblong, pear-shaped, or round. The color is generally pale to bright yellow, sometimes with purple patches or stripes. Ripe fruit is very juicy and sweet, reminiscent of melon in taste, but unripe fruit can be slightly sour. The peel is thin, dense, smooth. The flesh is yellow, inside there are axils with small light-colored seeds (edible). Before eating, it is customary to peel the fruit (it is edible, but tastes unpleasant)
Cultivated in large quantities in South America (Peru, Chile), New Zealand.
You need to choose ripe fruits for their rich yellow color with a slightly pronounced fruity aroma and a little soft. A special feature of Pepino is that ripe fruits can be stored for several months in the refrigerator, while unripe ones can ripen and be stored for a long time.
Contains vitamins (A, B, C, PP), keratin, iron, potassium, pectin.
Used in cooking, along with vegetables, especially unripe Pepino fruits.
The ripening season is all year round.
Santol or Katon (Sandoricum koetjape, santol, kraton, krathon, graton, tong, donka, wild mangosteen, false mangosteen)
Santol grows in the countries of Southeast Asia (Thailand, Vietnam, Cambodia, Laos, Indonesia, Philippines).
The Santol fruit has a round shape from 8 to 15 cm in diameter with a long stalk. Depending on the variety, it can be yellowish to brown in color, with a slightly velvety rind on top. The color of the fruit is usually uneven with pigmentation over the entire surface. Under a rather thick peel lies a whitish, opaque pulp similar to “garlic” cloves, up to 5 pieces. Inside each lobe there is a large brownish bone (it is not recommended to eat it unless necessary, as it has a laxative effect). The pulp is juicy in taste, ranging from sour to sweet and sour, somewhat reminiscent of mangosteen. As a rule, the fruits of yellowish varieties are sweeter.
Before eating, you need to peel the fruit (it is inedible), after cutting it crosswise into two halves, using a knife or peeling it with your hands, and then remove the slices of pulp and free them from the seeds. The pulp is difficult to separate from the stone, so it is customary to suck it. Sometimes Santol is eaten with salt and pepper.
Santol fruits contain large amounts of iron, magnesium, and fluorine.
Used in cooking (desserts, alcohol) and cosmetology (masks, scrubs).
The ripening season is from May to June.
Jujube or jujube (Zizyphus jujuba) (unabi, Chinese date, breast berry, jujube, jujube)
The fruit of the shrub is ovoid or round in shape, ranging from 2 to 6 cm in length, depending on the variety. Outside, the fruit is smooth, shiny, from green or yellowish to dark red, even brown. Sometimes the color of jujube may be uneven over the entire surface, as if spotted. The skin is thin and almost inseparable from the fruit. Inside, the flesh is white, dense, very juicy and sweet, reminiscent of an apple. In the middle there is, as a rule, one oblong bone. Jujube has a faintly fruity aroma.
It grows in countries with temperate to subtropical climates, in particular Thailand, China, India, Japan, Central Asia, the Mediterranean, southern Russia, and the Caucasus.
You need to choose fruits that are firm, but not very hard (they can be unsweetened), dark red or brown in color. Eat with the peel. Fresh fruits do not store well, so it is recommended to dry them.
Jujube is a useful and even medicinal product. It is consumed both fresh and dried. Rich in vitamins A, B, especially vitamin C, sugars, acids, microelements.
Widely used in cooking (drinks, wine, jams, canning, etc.), medicine (has a calming, anesthetic, tonic effect), and cosmetology.
The ripening season is from August to October.
Burmese grape or Mafai (Mafai, Baccaurea ramiflora, Baccaurea sapida)
Mafai fruits are very similar in taste and appearance to Longan fruits. They range from yellow to red in color with a diameter of up to 5 cm. The peel is thin, soft, smooth. Inside there are from 2 to 4 cloves, externally resembling garlic cloves. The pulp is juicy, white, sweet and sour with a refreshing effect. Inside each slice there is a bone that is not separated from the pulp; the stone tastes bitter. Because of this, it is not very convenient to eat the fruit, since almost all the pulp remains “stuck” to the seed, and it is impossible to separate it in any way. This fruit does not have a characteristic aroma. In general, it cannot be said that this fruit is worth “hunting” for and definitely trying.
The peel of Mafai is easy to peel (the pulp is mentioned above), and it is best stored in the refrigerator.
You can find this fruit in Thailand, Malaysia, Vietnam, India, China, and Cambodia. Very rare.
The ripening season is from May to August.
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