For a long time, the assortment of exotic fruits for our compatriots was exhausted with bananas, and very strange coconuts and pineapples. With the fall of the Iron Curtain, a flood of amazing fruits poured into the country. Starving people were ready for the curiosities, there is everything, not even thinking about how much it is generally edible.
Today we have become more literate, and exotic fruits have become much closer and more understandable. Although they are not included in the daily diet of most of us, but if their appearance and surprise, then at least no longer frightens. Here are the most famous exotic fruits that are used for food.
This tropical fruit belongs to the family of sapinds. Rambutans are small fruits, the size of a hazelnut. Grow fruits with clusters up to 30 pieces. These balls have an elastic red or yellow peel, which is covered with thick hairs of 4-5 cm. The flesh covers an edible bone that tastes like an acorn. Delicious and sweet flesh is a white translucent gelatinous mass. It is commonly believed that this fruit comes from Malaysia. Its name derives from the local word meaning “hair”. It is no accident that the fruit is called hairy.
When buying rambutans in a store or shop, you should pay attention to their color, it should be saturated red. The tips of the hairs should be greenish. I must say that this exotic fruit can not be stored for long – in the refrigerator it can not last more than a week. Rambutan is nice to eat, as in raw form, and use as a filling for baking and jams, as well as for making compotes. Purification of the fruit occurs by cutting it with a knife along, while the pulp will depart from the peel. The stone, which grows into the flesh quite strongly, can be removed by circular motion of the knife.
This exotic fruit is grown mainly in South Thailand and other countries of East Asia for many centuries. Outwardly it resembles the fruit of a breadfruit tree. It should be noted that the fruit is edible all its components. Even his flowers are blanched, and then in this form are served with a spicy paprika or shrimp sauce. Young leaves can be added to a salad of papaya. Peeled or marinated, it is also given to animals as food. Seeds are cooked separately, then adding to various dishes. The pulp of the jackfruit perfectly harmonizes with ice cream and other sweets and fruits. Especially delicious it will be in coconut milk in the fruit salad.
Jackfruit is also used in the form of an unusual filling for pies, it is cut, and then baked like vegetables. The size of this fruit with a large melon, and its weight can reach even 40 kg. Under the greenish-yellow skin, large yellow lobules are located. They smell rather strong and have an original taste. It is believed that the jackfruit should be intact its greenish-yellow skin. To the touch, it must be dense, but not solid. When the fetus ripens, the skin begins to stretch and become elastic, releasing a slight aroma. But the strong smell of jackfruit speaks of his overripe.
Eat this fruit not only in cooked form, but also in raw. Jackfruit cut into strips and poured with syrup, where they add also crushed ice. The cleared fruit is also added to vegetable sauces, a sweet paste is made from it. The unripe jackfruit can be used as a vegetable – it is dried and marinated for later addition to soups. In Thailand, this fruit is often used in combination with others. Exotic fruit was in demand even in medicine. The roots of plants are used to treat diarrhea, while flowers have the same antidiuretic properties. The ripe jackfruit itself is also slack. The leaves of the plant can also be brewed in the form of herbal tea, which helps maternal lactation.
This fruit, depending on its variety, can have a round or oval shape. Passion fruit is famous for its juiciness. The mild yet fetus is green, but after ripening the peel acquires a purple, yellow or even a brownish-orange color, depending on the variety. A fruit with a diameter of 4-7 cm has a smooth surface consisting of three layers. Its flesh is always yellow-orange, slightly bitter, but very fragrant. In each fruit you can find quite a lot of black seeds. The fruit has a sweet and sour taste, it is necessary to choose heavy and wrinkled specimens, which indicate maturity.
Passion fruit is not very climate-friendly and can grow even in cold conditions. The main crop is removed in October-November. Passion fruit is known as the fruit of passion. There are hundreds of its varieties in Brazil, but only three of them fall into Europe. This exotic fruit is seasoned with salads, from it sauces are prepared for sweet and even for seafood. The taste of passion fruit is appropriate in juices, cocktails, lemonades, cheesecakes, sorbets, ice cream and yoghurt. It is known that fruit has a tonic, so it is used in pharmaceuticals with cosmetology.
As early as the 17th century, emigrants from China brought a fragrant fruit of litchi to Thailand, which had long been cultivated in southern China. Outwardly, the fruit resembles a longan and rambutan, it grows in clusters on small evergreen trees. Their height does not exceed 10 meters, and the foliage can be quite thick. Currently, there are up to 20 varieties of litchi in Thailand, but for export there are usually three of them. Hong huai has oval yellowish-red fruits. They have a sweetish-sour taste. Kirn cheng is a small spherical fruit of bright red color with small bones, sweet to taste. Chakmphat is also a spherical shape, but much larger. This red and sweet fruit has small bones. Dried lychee fruits have a hard, like a shell, surface. They are even called litchi nuts.
Lychees are called paradise grapes or the eye of a dragon. The fruit is usually used for making desserts. Lychees are also added to salads, of which they make a filling for puddings and baking. Fruit and fish combine well, and it also serves as the basis for sweet and sour sauce for chicken and pork. Fruits are also used in medicine, because their tonic properties are known. Lychee perfectly regulates the digestive functions of the body, increases hemoglobin and quenches thirst.
This oval-shaped fruit has a length of 5 to 12 cm and is easily divided into 3-5 lobules. If it is cut in half, the halves of their shape will look like a star. The peel of the cannon is shiny and smooth, has a light green color. By maturity, the fruit turns yellow. Its juicy pulp, depending on the variety, can either slightly be bitter, or be sweet. To distinguish externally such fruits easily, sour have narrow and clear facets, and sweet – thick and fleshy.
The former are mainly used for making drinks, while the latter are consumed raw, they go on preserving and sugaring the slices. Cannon is used to decorate dishes, it is the entrance to the composition of exotic salads. Each fruit contains 8-12 grains. Carambol is grown in Thailand, the harvest is harvested in October. The fruit is rich in carbohydrates, vitamin C, phosphorus and calcium.
Fruits in size are similar to small apples, which are surrounded by a crown of leaves. Dark brown peel quite thick and elastic to the touch. When pressed, in the case of ripeness of the fetus, it is squeezed. On the fruit there may be yellow-green discharge. Under the skin are hidden 6-8 white or orange lobules, they are very soft, melt in the mouth, like jelly. In each lobule there is also a seed. Mangosteen is usually used fresh as a dessert. The skin is cut in half, the fruit opens, and then the lobules are eaten with a fork.In this case, the skin of the fetus contains a lot of tannin, which is used both as a tanning agent and as an astringent in medicine.
Mangosteen is called the queen of tropical fruits. Initially, it began to grow in Malaysia, and then the culture spread throughout South Asia. The fruit was described by travelers in the XVII century. His size and shape was called the heart of a bull. Today mangosteen due to its delicate taste and exotic species is extremely popular in Thailand. Here grows a round variety, dark purple outside.
This small citrus is also called Mandarin Chinese. Its shape is oval, and the peel has a rich orange color. In nature, you can find several varieties of fruit, which differ primarily from the shape of the fruit. Even to taste, kumquat is like a mandarin, only there is a slight sourness.
Eat it completely, in a raw and processed form. From it are prepared marmalade, candied fruits and jam, sauce with chocolate. At the peel, the taste is even sweeter than the flesh itself. Fruit is suitable and just for decorating the table and dishes, for this, it is cut into slices. Most often, kumquat is already cooked – it is sold candied, marinated or in the form of marmalade.
Kumquat grows in Japan, China and the United States. Fresh fruits are harvested from November to March. Acquire the fruit without external damage. In the future, kumquat should be stored in a refrigerator, in a plastic container, but not more than a month. The fruit is rich in vitamin A and C.
This fruit is also considered king, but this time Thai fruit. It weighs from 2 to 10 kilograms. From the unwanted gourmet, the fruit is protected by rather impressive spines and a strong greenish-brown skin. Inside it there are two large seeds. It is believed that it is they who give the fruit its smell and taste of pulp. A ripe fruit should be firm, but cracks on the surface indicate a ripening. Durian is a unique fruit due to its specific properties. They say that the fetus disgustingly smells, but the taste is paradisiacal. The softer reviews describe the flavor, like a mixture of garlic, onion and cheese. Those who try the fruit for the first time, should do it in the fresh air and not lean on the delicious flesh.
In Thailand, as in other Asian countries, this fruit is considered unusual and somewhat captivating. The most delicious durian is one that grows in Thailand. That is why the exotic fruit from this country, though expensive, but still popular. It is interesting that durians are used not only in raw form. After cleaning it can be added to ice cream, mousses and pastries. Durian is also canned and candied. Even the seeds of a large fetus are eaten after boiling or frying. Durian skin is burned, after which ash is used as a dye for fabric. Wood is also used for making handicraft items. And here to use together with alcohol this fruit is not recommended. After a joint reception of such food can lead to overheating of the whole organism.
(dragon fruit). The name of this exotic is directly related to its unusual appearance. A bright pink fruit the size of a large apple, but its shape is slightly elongated. The fruit resembles a pine cone, painted in pink, but in this case the peel is easily removed. The edges of the flakes can be light green or green. The plant is a bushy tree-like cactus, at the ends of which appear juicy fruits. Depending on the species under the thin skin, there may be white, pink or purple flesh. There are many small bones in it, spread throughout the entire volume, as in kiwi.
The taste of food is not as bright as its appearance. The fruit does not have a special flavor or rich taste. It is only slightly sweet. Dragons of fruit cut along into two halves, and then eat out the pulp with a spoon.If you cut the skin across, it can be removed completely, and then cut the fruit into slices. Pulp and food add to various sweets, ice cream and yoghurts. Jams, jellies and sauces are made from it. The juice of this fruit is popular in Spain, where it is mixed with lemon and lime, preparing summer refreshing drinks. Medical research has shown that eating dragon fruit helps to get rid of stomach pain.
This fruit is called in different ways – horned melon, English tomato, African cucumber. Creeping plant appeared in Africa, it belongs to the family of melon and cucumber. Kivano also spread in New Zealand and California. Fruits are known for their beautiful yellow fruit, reminiscent of melon. But unlike it, there are pointed conical outgrowths. The flesh of the fruit is rich in green color, there are a lot of edible seeds in it.
Kivano has a sweet and sour taste that resembles a melon, a cucumber, or even a lime with a banana. It can not be said that it is pleasant or characteristic, but the fruit has many uses. And the speech is not only about cooking, but also about decorating. For this, the kiwana is even bought slightly immature. In this form, he has a hard skin, and the thorns can be left intact. After that, the tip is cut off, and the pulp is gently scrubbed.
So from the kiwana you can make an original glass for a cocktail or salad. If the fruit is cut along, it is possible to get two saucers that are stable due to their spines. The pulp ripened already kivano goes to making desserts, it is added to cakes, creams, cocktails and ice cream. Thanks to this additive, the color and flavor of the dish, its appearance, changes.
The ripe fruit resembles a chicken egg in its size and shape. But only the fruit has a deep green taste. Inside feijoa, a jelly-like pulp with seeds, which crunches along the edges. The taste of the fruit is sweet and fragrant, something between pineapple and strawberry. The color of the fruit can determine the degree of its maturity. And the unripe, and overripe feijoa will be green. Therefore, when buying such an exotic is better to hedge and cut one fruit. If the jelly-like flesh is opaque and white, then this indicates the immaturity of the fetus. Brown color tells about the damage to feijoa. A mature fruit should have a perfectly transparent flesh.
To eat feijoa, cut it in half, and then eat the pulp with a spoon. In the center it is juicy and jelly-like, and closer to the skin becomes drier and lumpy. You can eat this whole fruit, but few dare to do it. The fact is that the skin of feijoa is sour and rather stiff. Special love this fruit enjoys in New Zealand, where it is grown even on household plots. Of feijoa, they make compotes, jams and yoghurts. It is believed that the regular use of this fruit is a good prevention of thyroid diseases. In feijoa, in addition to iodine, there are fruit acids, as well as vitamin C.
The papaya fruit has dimensions comparable to a large pear. The rind of the fruit is orange or green, the flesh contains many small seeds. It is known that papaya is very rich in vitamins, in particular, it contains the enzyme papain. By its effect on the human body, it resembles gastric juice, which stimulates the digestion of food. Papain can dissolve proteins, which is especially appreciated when soft meat is softened. In hot, exotic countries, even small pieces of papaya are added to the roast and soups.
The fruit is usually eaten directly in raw form, after being peeled and peeled. Sour fruits are used to prepare sauces for salads and stew. Useful properties of papaya are also used in the food industry of some countries. So, in America every year on the shelves appears about a million servings of steaks processed with a natural enzyme.And in Florida, people even use papaya leaves to wash clothes, so this plant is even called “black soap”.
This fruit has quite a number of varieties, each of which has its own unique properties. In general, the fruits are oval, their length reaches 20 cm. The rind can be both dark red and light green, often a whole mixture of red, green and yellow. When the fruit ripens, the peel becomes slightly whitish. The flesh inside has a rich yellow color. The mango has a small, stiff and elongated bone. The fruit has a strong and pleasant smell, reminiscent of a mixture of spruce and peach. In some varieties, even notes of turpentine are felt. Taste of the same mango also resembles a peach, only the flesh is more juicy, but also fibrous. The fruit is generally sweet, but there is a slight sourness and astringency.
Mango is consumed at almost all stages of its maturation. Even small ovaries are used. Young fruits go to salads, and more mature ones are used as vegetables. The fruit is used to prepare compotes, jams, confiture. From green mangoes prepare marinades, sauces and condiments. Some eat even seeds powdered in flour. Of these, in addition, the fat is released, which goes to soap, to fertilize the land in a mixture with mineral fertilizers. This substance is edible, in the Philippines and Indonesia it is used as a substitute for cocoa butter in the confectionery industry. In these countries also eat young leaves of mango trees, which are prepared according to traditional local recipes.
The shape of this fruit also looks like a pear. The rind can range from dark green to black and brown. In some places it is smooth, but can be covered with wrinkles. On sale, the avocado usually comes in a solid and dense state, ripening for several weeks. After that, the fruit becomes so soft that pressing it with your fingers leads to a dent. That is why, when buying avocados, the first thing to do is pay attention to the condition of the peel. It should be clean, without damages, cracks and dark spots. After all, they indicate a ripening of the fruit.
In the oily pulp avocado contains a lot of fat. But there is practically no sugar and fruit acid. Avocado with its pleasant taste resembles a walnut, only with a taste of mold. The fruit is known for its nutritional properties. Fruits are very rich in vitamins, proteins, vegetable fats. For an organism such nutrition is not painful, it is easily absorbed by even convalescent patients and small children. That’s why avocado is considered to be a dietary product. It also contains substances that can break down excess cholesterol in the blood. The flesh of a mature fruit is often used in cold salads, snacks and sandwiches.