Purple or blue vegetables names. Encyclopedia of exotic fruits: Russian and foreign names

Fruits of purple color (its different shades) are quite rare in nature. But purple fruits, vegetables and berries contain anthocyanins and other beneficial substances that make them a valuable gift of nature.

Scientists claim that the color blue suppresses appetite. For people with a great desire to eat, they offer to eat in rooms with blue walls and dishes of the same color. Food in blue-violet tones also does not arouse our appetite.

This property will certainly please people who are trying to limit the amount of portions eaten. However, the ability to reduce appetite is not the only feature of the food of this color. What else is worth knowing about her? Why is it worth appreciating the components due to which purple fruits have such an unusual color?

Anthocyanins: the beneficial properties of a natural dye

Purple, blue fruits, berries and vegetables owe their color to anthocyanins. This is a group of dyes that give various parts of plants a color from red, through pink, blue to purple. Most of these substances accumulate in the peel, and their content increases as the plant grows.

Anthocyanins are unstable, water-soluble compounds. Depending on the pH, they undergo a transformation, which leads to a change in the color of the products containing them. In an acidic environment (pH< 3) они имеют красные тона, в среде нейтральной (pH = 7) — фиолетовый, а в щелочной среде (pH >11) their color turns blue.

Plant anthocyanin pigments are found in:

• • flower petals (poppy, mallow, hibiscus);
  • fruits and berries (cherries, elderberries, blackcurrants, chokeberries, grapes);
  • leafy vegetables (for example, red cabbage);
  • shoots, stems (rhubarb);
  • root crops (radishes), onions (red onions).

The benefit of anthocyanins (and hence purple berries, fruits and vegetables) is that they not only color, but also have a wide range of biological activity. In particular, they:

• have antioxidant properties. Thanks to these, purple fruits stimulate and support anticancer therapy;
• stimulate the functions of the immune system;
• change the course of the inflammatory process (for the better for a person);
• help maintain the tightness of blood vessels and improve blood flow in them, have a protective effect on the circulatory system as a whole;
• plant anthocyanins also have a beneficial effect on the function of the nervous system.

Purple fruits: the best representatives of the "anthocyanin family"

The source of the useful anthocyanin pigment, as noted above, are vegetables, fruits, blue, purple and red berries. If we talk about global scales, then its main "supplier" is considered to be grapes, and in our climatic zone - chokeberry and black currant. A practically unknown, but containing a fairly large amount of these compounds, a natural product is black carrots. It has been used in cooking for a long time, and it is this type of carrot that is still consumed, in particular, in Turkey.

Anthocyanin-rich fruits of purple hues simultaneously contain other valuable components. Therefore, it is worth including them in the daily menu, having learned how they “work”. We offer an overview of our most popular natural gifts of blue-violet color.

blueberry

Blueberries are very rich in anthocyanins. A decoction of its fruits is used as an anti-inflammatory, antiulcer agent, and is effective against diarrhea. This berry is also used for gastritis and enteritis, as well as inflammation of the bladder and urinary tract. Many of the health benefits of the pigments in blueberries are attributed to their high antioxidant activity. Today, blueberry anthocyanins are of the greatest importance in the treatment and prevention of visual impairment and eye diseases.

Dried berries also contain tannins (about 7%), organic acids, pectins, vitamin C and B1, carotenoids and mineral salts, in particular calcium, iron, copper, sulfur, phosphorus, zinc, potassium, magnesium, lithium, molybdenum.

Purple and blue berries: elder

Its ripe fruits are almost black in color. They are used as a natural remedy with a diaphoretic effect (for example, during a cold), with inflammatory processes in the stomach and intestines. Elderberry fruits also have diuretic and antidiarrheal properties, they are blood cleansers. Berries help to quickly remove harmful metabolic products and toxins from the body in case of rheumatic diseases and skin lesions.

An important nuance: elderberry should not be consumed raw.

Purple and blue berries: chokeberry

This shrub produces blue-black fruits, the flesh of ripe berries is almost black, and the squeezed juice has a beautiful ruby ​​​​color. Aronia is rich in anthocyanins and flavonoids. It is recommended to feast on it for hypertension, thyrotoxicosis, urinary tract infections, and diseases of the retina. The presence of anthocyanins with antioxidant properties makes it appropriate to include chokeberry juice in the diet of people struggling with atherosclerosis. It can also be used externally for burns.

Purple and blue berries: black currant

Its well-known berries have a deep purple color and are due to these anthocyanin derivatives accumulated in them - cyanidin and delphinidin. Fruits abound in vitamins C and B, pectins and sugars, therefore they are recommended for making jams and juices. They regulate metabolism and have a stimulating effect on the body's immune system.

Purple and blue vegetables red cabbage

In red cabbage, anthocyanins are present in a color shifted to deep purple. The plant is highly valued as an edible plant, is a source, in particular, of sodium, potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, phosphorus, fluorine, chlorine, iodine, carotenoids, vitamins E, K, B1, B2, B6 , C, biotin, pantothenic and nicotinic acid.

Eating red cabbage is especially good during a period of weakening of the body and a decrease in immunity. The juice of this "smart" vegetable has strong anti-inflammatory properties, and also helps to get rid of edema and excess water in the body. But such a natural medicine works only if used regularly (at least two weeks, 1 tablespoon per day).

grape

Fresh berries contain sugars, pectins, tannins, vitamins A, B, B1, B2 and C, polyphenolic compounds. Anthocyanins are also present in dark grape varieties, so they have anti-cancer properties, since, as already noted, the anthocyanin pigment is a natural antioxidant. Due to the high content of it and flavonoids, which inactivate free radicals and thus protect against cancer and cardiovascular disease, dark purple grapes are considered the most valuable. It also has more iron than its light counterparts. Resveratrol, present in a large number of grapes and wine from it, has a high antioxidant activity, anti-inflammatory and antibacterial action.

Purple and blue fruits plums

These delicious purple berries improve appetite and stimulate digestion. In terms of nutritional value and vitamin content, it is better to eat dried plums. Daily consumption of prunes may support bone health in postmenopausal women. The fruits of the plum tree also contain minerals important for the normal functioning of the body: potassium, magnesium, iron, calcium, and phosphorus. They are also rich in B vitamins, which means they have a calming effect on the nervous system and improve well-being.

The antioxidant effect of prunes is also due to the polyphenols present in it, including catechin and chlorogenic acid. Thanks to these compounds, plums have anti-cancer and anti-sclerotic effects.

Thus, the fruits of purple color are a real treasure trove of nature. Even if purple and blue vegetables, berries and fruits, as scientists say, do not awaken our appetite, they should be eaten as often as possible.

The variety of colors of vegetables and fruits is not only pleasing to the eye, but also important for our health.
They can tell a lot about their beneficial properties. Each color has its own specific function in our body. What do the colors of fruits and vegetables mean for health, read here.

Does the color of fruits and vegetables matter?

Yes, the presence of natural dyes in fruits and vegetables is extremely important. Many years ago, doctors and nutritionists proved that each color has its own special properties that affect the human body in different ways and conventionally divided vegetables and fruits into five main color groups.

Yellow and orange vegetables and fruits

Yellow pepper, lemon, carrot, pumpkin, orange, papaya, etc. All of them contain a large amount of beta-carotene, which is known to be the best preventive agent against cancer and also boosts our immunity. Beta-carotene is also a beauty product. Eat plenty of yellow and orange fruits and vegetables if you want to have smooth and beautiful skin, thick and healthy hair, strong nails and a firm body.

This group of fruits and vegetables is also very important for the health of our eyes - it contributes to maintaining sharp vision for many years.

Green vegetables and fruits

Spinach, Brussels sprouts, lettuce, broccoli, kiwi, green onion, leek, zucchini, cucumber. The natural pigment contained in them - chlorophyll - is often called the "living blood" of plants, and its main molecule is almost identical in structure to the hemoglobin molecule. The value of fruits and vegetables rich in chlorophyll lies in the fact that they cleanse the digestive tract and excretory system of a person, that is, they purify the blood and lymphatic fluid, and also contribute to weight loss. Purified, as you know, better absorbs all the substances necessary for life, making its owner full of strength and energy.

Red fruits and vegetables

Tomatoes, beets, red peppers, cherries, pomegranates, sweet cherries, radishes, strawberries, watermelon. All of them contain lycopene, which has a beneficial effect on the heart: it strengthens it and improves the functioning of the entire cardiovascular system. Lycopene is a powerful antioxidant that lowers cholesterol and has a proven anti-cancer effect. Red fruits and vegetables are rich in potassium, which is also known as a friend of the human heart - it regulates the rhythm of its work and blood pressure.

White fruits and vegetables

Chinese cabbage, cauliflower, chicory, garlic, onion. They are also called enemies of infection. This group of vegetables is rich in flavonoids (antioxidants) and allicin, which has antibacterial properties. White vegetables, especially those with a characteristic odor, can rightly be called "natural antibiotics." They strengthen the immune system and have an anti-inflammatory effect. Flavonoids also act as an antispasmodic and diuretic. White plants also contain sulfur, which helps to reduce the level of "bad" cholesterol in the blood.

Purple (blue) fruits and vegetables

Blueberries, dark grapes, eggplant, plums, black currants, chokeberry, dark red cranberries. They will help us live to a ripe old age because they contain powerful antioxidants, including anthocyanins. Anthocyanins slow down the aging process, protect us from infections, and help prevent inflammation of the digestive system and urinary tract. In chronic diseases of the bladder, the best preventive and therapeutic agent is cranberries.

Each color group is important

Fruits and vegetables play a big role in the prevention of our health. And each color is important in its own way, and they bring the best results together, and not separately. Therefore, in order to be healthy and enjoy beauty, we must eat fruits and vegetables from each color group every day.

Any nutritionist or nutrition consultant who has completed a dietetics course will tell you that the daily diet should be filled with enough fresh vegetables and fruits.

According to the rules of dietology, every day you need to eat 4-5 vegetables and fruits (their servings). Then your body will have enough plant fiber and essential vitamins and minerals.

But not everyone knows that fruits and vegetables should be chosen not only according to your desire, but also based on their color. Scientists have proven that the color of plant foods is related to certain vitamin and mineral compounds in their composition. As a result, different vegetables and fruits have different effects on our body.

Here are the main characteristics of the products depending on their color:

Red vegetables and fruits

The red color is acquired by fruits and vegetables due to a special natural pigment. These foods are high in lycopene and anthocyanins.

In particular, lycopene is found in large doses in watermelons, grapefruit and tomatoes (tomato juice and tomato paste contain no less lycopene than fresh tomatoes).

It helps slow down the aging process in the body, and is also a preventive component against certain types of cancer. It is lycopene that helps destroy cancer cells and prevents new ones from appearing.

But there are a lot of anthocyanins in raspberries, cherries, red grapes, red varieties of apples, strawberries. Anthocyanins protect cells from destruction, normalize blood pressure, significantly reduce the risk of developing cardiovascular diseases, and reduce inflammation in the body.

Doctors claim that even gout and arthritis can be significantly alleviated if you eat foods high in this substance. There are red plant foods and flavonoids. They favorably affect the heart, memory and vision.

Tomatoes, radishes, beetroot, strawberries, raspberries, red currants, watermelon, red apples, red grapes, red bell peppers, pomegranates, red beans fall into this category of products.

Vegetables and fruits in purple, blue and blue

They also have enough anthocyanins, and there are also phenols. A lot of phenols in eggplant, plums and raisins. The main property of phenols is to prevent Alzheimer's disease and slow down the aging of the body.

And vegetables and fruits of purple and blue color improve the functioning of the nervous system, have a positive effect on memory, reduce the risk of stroke and stomach cancer, improve coordination of movements, normalize blood pressure and cholesterol levels. For example, blueberries help restore vision by improving connections with the optic nerve.

Green vegetables and fruits

The green color of plant products is due to the natural pigment chlorophyll. In addition, green vegetables and fruits contain ziazanthin and lutein. Such a tandem has a beneficial effect on vision, helps to avoid cataracts and other eye problems (in particular, reduces the risk of blindness).

In addition, green foods are rich in iron, folic acid, calcium, lutein, and beta-carotene. They are recommended for thyroid diseases and impaired immunity.

It is worth noting that in white cabbage and broccoli there is also the substance indole, which resists cancer cells. Green vegetables and fruits also contain enough magnesium, potassium and folate. In addition, almost all green plant foods are highly non-caloric.

Vegetables and fruits in yellow and orange

The vegetables and fruits of these flowers contain a lot of potassium, vitamin C and beta-carotene, which is an excellent antioxidant. Beta-carotene, in turn, is famous for improving vision, immunity and thought processes, as it is transformed into vitamin A in the body.

And this substance also protects our skin from the harmful effects of ultraviolet radiation, helps to normalize the work of the digestive tract and respiratory organs.

At the same time, vitamin C from orange citrus fruits increases the protective functions of the body, promotes the production of collagen in skin cells, which slows down their aging and the appearance of wrinkles.

Yellow vegetables and fruits contain a lot of potassium, an important trace element for the heart. Potassium helps prevent strokes, heart attacks and other cardiovascular diseases. And yellow and orange foods are great for boosting mood and helping to fight depression.

Carrots, pumpkin, apricot, peach, nectarine, mango, lemon, corn, orange, grapefruit, pineapple, tangerine, yellow and orange bell pepper, melon, yellow apples and pears fall into this category of products.

Vegetables and white fruits

White vegetables and fruits are rich in flavonoids and anthocyanins, and most of them contain allicin. White foods help lower bad cholesterol levels in the blood, lower blood pressure, boost immunity, and improve memory. They can also reduce the risk of stroke and other cardiovascular diseases.

Now that you know the main features of vegetables and fruits depending on their color, you can make a decision for yourself:

- arrange fasting days from time to time, eating foods of the same color;

- use the color characteristics of fruits and vegetables to combat and prevent specific diseases;

- make your food rainbow.

Remember that the color combination of products will saturate your diet with different vitamins and minerals. And a multi-colored vegetable or fruit dish noticeably improves mood.

Good luck with your culinary experiments!

Thank you for taking the time to read this material. We appreciate your attention as it inspires us to prepare new valuable articles for you.

If you liked this article, then we hope that you will take a couple more seconds to give us a like. And we are looking forward to your opinion in the comments about whether you practice rainbow food or like vegetables and fruits of a certain color?

Round red fruit, up to 4 cm in diameter. Wonderful, delicious fruit. It has one bone in the middle. Similar to Longon in shape, texture and stone, but with a richer taste and aroma. Very juicy, sweet, sometimes sour. The peel is easily separated from the white-transparent pulp.

Unfortunately, fresh Lychee can not be consumed all year round: the Lychee harvest season begins in May and lasts until the end of July. During the rest of the year it is almost impossible to find it.

During the off-season in Asia, canned lychees can be purchased in jars or plastic bags in their own juice or coconut milk.

Ripe fruits keep in the refrigerator for up to two weeks. You can freeze and store in the freezer for up to 3 months peeled fruits.

Lychee contains many proteins, pectins, potassium, magnesium and vitamin C. A very high content of nicotinic acid - vitamin PP, which actively prevents the development of atherosclerosis. The wide prevalence of Lychee in the countries of Southeast Asia (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").

Round fruits of red color, up to 5 cm in diameter, covered with soft processes like thorns. The pulp covering the stone 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, nicotinic acid and vitamin C. Fruits have a short shelf life - up to 7 days in the refrigerator.

Harvest season: May to October.

It is cleaned by cutting the peel with a knife, or without using a knife, as if twisting the fruit in the middle.

Rambutan is eaten fresh, cooked jams and jellies, canned.

Mangosteen (Mangosteen, mangosteen, mangosteen, garcinia, mankut).

The fruit is about the size of a small dark purple apple. Beneath the thick, inedible skin is the edible pulp in the form of garlic cloves. The pulp is sweet with sourness, very tasty, not like anything else. Generally pitted, although some fruits have small, soft pits that can be eaten.

Sometimes there are sick fruits of Mangosteen, with a 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 (pitahaya, pitaya, moon yang, dragon fruit, pitaya).

These are the fruits of a cactus. The dragon's eye is the Russian version of the name of this fruit. The international name is Dragon Fruit or Pitahaya.

Rather large, oblong fruits (palm-sized) red, pink or yellow on the outside. Inside the pulp 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.

The 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 tasted it. Its smell is reminiscent of the smell of onions, garlic and worn socks. With this fruit, because of its smell, it is even forbidden to enter hotels, transport and other public places. To remind you of the ban in Thailand, for example, they hang out signs with a crossed-out image of a fruit.

The sweet pulp of the fruit has a very delicate texture, and does not at all correspond to an 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 long) red (Rakum) or brown (Salak) in color, covered with dense small spines.

Fruit with a very unusual, bright sweet-sour taste. Someone reminds a persimmon, someone a pear. It is worth trying at least once, and then 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.

The season is from April to June.

Carambola (Starfruit, Kamrak, Ma Phyak, Carambola, Star-fruit).

"Star of the tropics" - in the context of the shape we represent an asterisk.

Fruit with an edible peel, eaten whole (there are small seeds inside). The main advantage is a pleasant smell and juiciness. The taste is not particularly distinguished by anything - slightly sweet or sweet and sour, somewhat reminiscent of the taste of an apple. Sufficiently juicy fruit and perfectly quenches thirst.

Sold all year round.

People with severe kidney failures 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 bone inside.

The pulp of Longan is very juicy, has a sweet, very aromatic, taste with a peculiar touch.

The season is from July to September.

Longkong (Longan, Longcon, Langsat, Lonngkong, Langsat).

Longkong fruits, like Longan, are similar to small potatoes, but are slightly larger in size and have a yellowish tint. It is possible to distinguish Longan if you peel the fruit from the peel: peeled, it looks like garlic.

They have an interesting sweet and sour taste. Fruits Rich in calcium, phosphorus, carbohydrates and vitamin C. The burnt skin of the Longkong gives off a fragrant smell that is not only pleasant, but also beneficial, as it serves as an excellent repellant.

Fresh fruit can be stored in the refrigerator for no more than 4-5 days. The skin of a ripe fruit should be dense, without cracks, otherwise the fruit will quickly deteriorate.

The season is from April to June.

Sometimes a variety is also sold - Langsat, which looks no different, but has a slightly bitter taste.

Jackfruit (Eve, Khanoon, Jackfruit, Nangka, Indian Breadfruit).

Jackfruit fruits are the largest fruits growing on trees: their weight reaches 34 kg. Inside the fruit are several large sweet yellow slices of edible pulp. These slices are sold already peeled, because you yourself cannot cope with this giant.

The pulp has a sugary-sweet taste, reminiscent of melon and marshmallow. It is very nutritious: it contains about 40% carbohydrates (starch) - more than in bread.

The season is from January to August.

You can take the risk of bringing such a monster home as a whole, it is stored in the refrigerator for up to 2 months. But it is better to buy chopped and packed slices of pulp.

Important! Some people have an unhealthy reaction in the throat after eating Jackfruit - spasms, it becomes difficult to swallow. Everything usually passes in an hour or two. Maybe it's an allergic reaction. Be careful.

Pineapple (Pineapple).

Pineapple fruits do not need 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 pathetic imitation of real Pineapples that you can taste in their homeland.

Separately, it is worth mentioning the 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 loved ones. For consumption on the spot, it is better to buy already peeled.

Pineapple season - all year round

Mango (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 fragrant, juicier, and the taste is more intense. And indeed, when you eat fresh, ripe mango grown, for example, in Thailand, it seems that there is nothing tastier.

The fruit is covered with an inedible peel that does not separate from the pulp: it must be cut into a thin layer with a knife. Inside the fruit there is a rather large, flat bone, from which the pulp also does not calve, and it must be separated from the stone with a knife, or simply eaten.

The color of the Mango varies from green to yellow (sometimes to yellow-orange or red) depending on the degree of maturity. For consumption on the spot, it is better to buy the most ripe - yellow or orange fruits. Without a refrigerator, such fruits can be stored for up to 5 days, in a refrigerator for up to 30 days, unless of course they were stored somewhere else before.

If you want to bring several fruits home, then you can buy fruits of medium maturity, greenish in color. They are well preserved and ripen on the road or already at home.

Noina (Sugar apple, Annona scaly, sugar-apple, sweetsop, noi-na).

Another unusual fruit that has no analogues and does not look like any of the fruits we are used to. The fruits of Noina are the size of a large apple, green, bumpy.

Inside the fruit is very palatable, sweet fragrant pulp and many hard seeds the size of beans. The unripe fruit is firm in texture and not at all tasty, similar to a pumpkin. Therefore, having bought an unripe fruit on the market and having tasted it, many tourists refuse to eat it further, immediately disliking it. But if you let it lie down for a day or two, it ripens and becomes very tasty.

The peel is inedible, it is very inconvenient to peel due to the bumpy skin. If the fruit is ripe, then the pulp can be eaten with a spoon, after cutting the fruit in half. The most mature or slightly overripe fruits literally fall apart in the hands.

To choose a ripe tasty noina, you first need to focus on its softness (soft fruits are more mature), 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 on the counter.

The fruit is rich in vitamin C, amino acids and calcium.

The season is from June to September.

Sweet Tamarind (Sweet Tamarind, Indian date).

Tamarind is considered a spice of the legume family, but is also used as an ordinary fruit. Fruits up to 15 centimeters long have an irregular curved shape. There is also a variety of Tamarind - green Tamarind.

Under the hard brown peel, resembling a shell, there is a brown pulp, sweet and sour with a tart taste. Be careful - inside Tamarind there are large hard bones.

By soaking tamarind in water and grinding through a sieve, juice is obtained. Sweets are made from ripe dried tamarind. You can buy in the store and bring home a 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.

The season is from October to February.

American Mammea (Mammea americana).

This fruit, also known as the American apricot and Antillean apricot, 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 bones. The pulp is very tasty and fragrant, and, in accordance with its second name, tastes and smells like apricot and mango.

The ripening season is different 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 generally known under completely different names: in Brazil - Graviola, in Mexico - Roox, 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 homeland of the fruit is South America, but it can be found in the countries of Asia and South Africa, which are warm all year round, also in Australia, Spain, Israel, Portugal, Italy, Egypt, Libya and Algeria. However, in these countries the fruit is rare. It is most common on the American continent.

It is rather difficult to recognize the fruit of Cherimoyya at the first inexperienced glance, since there are several types of it with different surfaces (lumpy, smooth or mixed). One of the tuberculate varieties, including 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 pulp resembles an orange in texture and is usually eaten with a spoon, very tasty and tastes like banana and passion fruit, papaya and pineapple, and strawberries with cream at once. The pulp contains very hard pits the size of a pea, so be careful, otherwise you may be left without a tooth. It is usually sold a little underripe and firm and must lie down (2-3 days) before getting its real 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 homeland of the fruit is 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 fragrant, and, apparently, that is why tourists very rarely come across it. Ripe fruits have an unpleasant smell (reminiscent of the smell of moldy cheese) and a bitter taste, but are considered very useful. In some regions, noni is a staple food for the poor. It is usually consumed with salt. Noni juice is also popular.

Noni bears fruit all year round. But you can find it not in every fruit market, but, as a rule, in the markets for local residents.

Marula (Marula, Sclerocarya birrea).

This fruit grows exclusively on the African continent. And it is not easy to find it fresh for sale 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 enjoyed not only by the inhabitants of Africa, but also by animals. After eating marula fruits that have fallen to the ground, they are often "drunk".

Ripe Marula fruits are yellow in color. The size of the fruit is about 4 cm in diameter, and inside is white pulp and a hard stone. Marula does not have an outstanding taste, but its flesh is very juicy and has a pleasant aroma until it starts to ferment. The pulp also contains a huge amount of vitamin C.

The harvest season of Marula takes place in March-April.

Wonderful Platonia (Platonia insignis)

Platonia grows only in the countries of 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 peel. Under the peel is a white tender pulp with a sweet and sour taste and several large seeds.

Kumquat (Kumquat)

Kumquats are also known as Fortunella, Kinkan, Japanese oranges. This is a citrus plant. It grows in southern China, but is also widely distributed 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 try at home in the freshest form.

Kumquat fruits are small (from 2 to 4 centimeters), similar to small oblong oranges or tangerines. Outside covered with a very thin edible peel, inside and in structure and taste almost the same as an orange, maybe a little more sour and bitter. Eaten whole (except bones).

The ripening season is from May to June, you can buy all year round.

Guava (Guajava)

Guava (Guajava), Guava 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 of it. Another thing is the aroma: it is quite pleasant and very strong. In addition, the fruit is very useful, rich in vitamin C and perfectly raises the overall tone of the body and improves health.

Fruits come in various sizes (from 4 to 15 centimeters), round, oblong and pear-shaped. Skin, pits and pulp, all edible.

In Asia, a green, slightly unripe Guava is liked to be consumed 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 (Passiflora), Edible Passion Flower, Granadilla. Homeland is South America, but can be found in most tropical countries, including the countries of Southeast Asia. Passion Fruit got its second name because it is credited with the properties of a strong aphrodisiac.

Passion fruit fruits have a smooth, slightly elongated rounded shape, reaching 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 the others. The pulp also comes in a variety of colors. Under the inedible peel is a jelly-like sweet and sour pulp with stones. You can’t call it especially tasty, juices, jellies, etc. made from it are much tastier.

When used, it is most convenient to cut the fruit in half and eat the pulp with a spoon. The bones in the pulp are also edible, but they cause drowsiness, so it is better not to abuse them. Passion fruit juice, by the way, also has a calming effect and causes drowsiness. The most ripe and delicious fruits are those whose skin is not perfectly smooth, but covered with "wrinkles" or small "dents" (these are the most ripe fruits).

The ripening season is from May to August. Stored in the refrigerator Passion Fruit can be one week.

Avocado

Avocados are also called Perseus americana and Alligator pear. Avocado is considered to be a fruit. It may be scientifically true, but it tastes more like a vegetable.

Avocado fruits are pear-shaped, up to 20 centimeters long. Covered with a tasteless and inedible peel. Inside there is a dense pulp like a pear and one large bone. The flesh tastes like an unripe pear or pumpkin and is nothing special. But if the avocado is well ripened, its flesh becomes softer, more buttery, and more palatable.

Avocados are more commonly used for cooking than for eating raw. So do not chase to be sure to try this fruit. But dishes prepared with Avocado can greatly diversify the festive 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)

Don't confuse breadfruit with jackfruit. The jackfruit, although known as the 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 are in some countries the main product of kicking, like our potatoes, for example.

Breadfruit fruits are rounded, very large, can reach 30 centimeters in diameter and four kilograms of weight. In its raw form, like a fruit, ripe fruits are consumed, and unripe fruits are used as vegetables in cooking. It is better to buy ripe fruits on vacation, and even better already cut into portions, because. you can hardly cut and eat the whole fruit. When ripe, the flesh becomes soft and slightly sweet, reminiscent of banana and potato. 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 preparing an unripe fruit.

Breadfruit ripening season, 9 months a year. You can buy fresh fruits all year round.

Jabuticaba (Jabuticaba)

Jaboticaba (Jaboticaba) is also known as the Brazilian grape tree. You can meet it 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 rare 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 a tree. The fruits are small (up to 4 cm in diameter), dark purple. Under a thin dense peel (inedible) 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, Antilles Cucumber, Horned Cucumber, Anguria. Kiwano really looks like a big cucumber in a section. Although it is a fruit, another question. The fact is that the fruits of Kiwano grow on a vine. It is cultivated mainly in Africa, New Zealand, on the American continent.

Kiwano fruits are oblong, up to 12 centimeters in length. The color is yellow, orange and red depending on the degree of ripening. Under a dense peel, the flesh is green, the taste is somewhat reminiscent of cucumber, banana and melon. The fruit is not peeled, but cut into slices or halves (like a regular melon), and then the pulp is eaten. In raw form, both unripe and unripe fruits are consumed. The unripe fruits can be eaten with the pits as they are soft. Also used with salt.

Magic fruit (Miracle fruit)

The magical fruit grows in West Africa. It does not have an outstanding exotic taste, but it is known and interesting in that after you eat it, for about an hour, all foods will seem sweet to you. The fact is that the Magic Fruit contains a certain protein that blocks for some time the taste buds on the tongue, which are responsible for the sour taste. Therefore, you can eat a lemon, and it will taste sweet to you. True, only fresh plucked fruits have this property, and during storage they quickly lose it. So don't be surprised if the trick doesn't work on purchased fruit.

The fruit grow on small trees or shrubs, have a rounded oblong shape, 2-3 centimeters long, red in color, with a hard bone inside.

The magical fruit bears fruit almost all year round.

Bael (Bael, wood apple, wood apple)

Also known under other names: Aegle marmelos, stone apple (stone apple), limonia acidissima, feronia elephantum, feronia limonia, hesperethusa crenulata, elephant apple, monkey fruit, curd fruit. It is 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 grey-green (immature) to yellow or brown (ripe) with a very dense, rough rind resembling a walnut shell. The flesh of the unripe fruit is orange, divided into segments with white seeds. In a ripe fruit, the pulp is mushy, brown, 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 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 a tea from the fruits of Bail, called Matoom (Matoom tea). It consists of dried orange-brown circles, divided into several segments. It is believed that it is very effective in the treatment of gastrointestinal, colds, bronchial and asthmatic diseases. It is also used in cooking (tea, drinks, jams, jams, salads) and cosmetology (soap, aromatic oil).

The ripening season is from November to December.

Buddha hand

The 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 do not try it during your vacation in a tropical paradise. This fruit is not one that you will enjoy the taste of. Undoubtedly, the fruit is very interesting and useful, 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 fruit of the Hand of the Buddha is composed almost entirely of a rind (the pulp is inedible), which is similar to the rind of a lemon in taste (bitter and sour 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 in order to bring it home with you as a souvenir, and already at home cook various dishes with citrus flavor from it (compote, jelly, candied fruit).

Banana (Banana, Musa)

Well, in general, everyone already knows about bananas. We accidentally 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 tree, Breadfruit)

Papaya is native to South America but is now found in almost all tropical countries. Papaya fruits grow on trees, 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 that's because they ate unripe papaya. Unripe Papaya is really 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. In texture, it resembles a dense melon, and in taste it is something between a pumpkin and a melon. On sale there are both whole green fruits (not yet ripe, for cooking), and yellow-orange (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 quite often used as identical words. However, the name "coconut" in this case is not correct, because. coconut, in its structure, is classified as a stone fruit, such as apricot or plum.

Coconut is the fruit of the coconut palm, which grows throughout the tropics. Belongs to the category of fruits.

It is a large rounded (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, under which is a hard pit, which in turn is a clear (coconut water) or white emulsion (coconut milk), with a small jelly-like layer of coconut flesh 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 off the walls with a spoon.

Another degree of maturation (or over-ripening) that we see in our stores is the following: on the outside, 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, one universal kitchen knife is not enough here, you will need more “heavy artillery”. But fortunately, if you buy coconut in tourist areas, you will not have to worry about opening it: it will be opened in front of you, and, most likely, they will also give you a drinking straw and a spoon to “scrape” the pulp. Chilled coconut is best.

Tourists love a special coconut cocktail very much: you need to drink a little juice from a coconut, and add 30-100 grams of cognac, rum or whiskey there.

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 sapote 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, has a color from light to dark brown.

The ripe fruit has a sweet flavor with a slight caramel flavor. In structure, the pulp resembles persimmon - soft and juicy, and just like persimmon, it can “knit” a little, only much less. Inside are several large black bones with a hook at the end (you need to be careful when using). As a rule, it is not recommended to store fruit for more than 3 days, because. it quickly deteriorates and sours. Therefore, Sapodilla is practically not found on the shelves of our stores. Unripe fruit is also not recommended, because. it has a very bad taste. It is worth choosing 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 immature, a mature fruit gives in to pressure a little, and an overripe one 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.

Most often Sapodilla is 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, sheddok, Citrus maxima or Citrus grandis, Chinese grapefruit, dzheybong, jeruk, limo, lusho, jambura, sai-sekh, banten, zebon, robeb ​​tenga)

Pomelo belongs to citrus fruits and is considered the largest among this family. It is often compared to grapefruit. As a rule, the fruit has a rounded shape, can reach up to 20 cm in diameter and weigh up to 10 kg!!! The color, depending on the variety, can be from green to yellow-green. The peel is very thick, inside there is a light pulp: from white to pale yellow or pink. The pulp is divided into slices separated by film partitions. Each lobule has large fibers and may contain small white pits. The taste of Pomelo is sweet with sourness, it can be slightly bitter. Compared, for example, with the same grapefruit, the pulp of Pomelo is more dry.

Pomelo grows in the countries of Southeast Asia (Malaysia, China, Japan, Vietnam, India, Indonesia), on about. Tahiti, Israel, USA. In Russia, it can be purchased at any supermarket, so it is not so exotic for the inhabitants of Russia.

It is worth choosing Pomelo, focusing, first of all, on a pronounced aromatic citrus smell and soft peel. Before use, you need to peel it from a thick peel, making several cuts (to make it easier and more convenient to clean), then divide into separate slices, which are also freed from partitions (they are very hard). Store at room temperature for up to a month, cleaned - in the refrigerator, no more than 3 days.

Use this fruit in cooking, in 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, trace elements, fiber, essential oils.

Ripening season: all year round.

Fig (fig, fig, fig, fig, 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, up to 8 cm in diameter. It is covered with a thin smooth skin from yellow-green to dark blue or purple on top. Under the skin is a layer of white peel. Inside the pulp is very sweet and juicy with small seeds, jelly-like consistency, reminiscent of strawberries in taste. In color - the flesh is from pink to bright red. Unripe fruits are inedible and contain milky juice.

It grows in Central Asia, in the Caucasus, in the Crimea, in the Mediterranean countries.

You need to choose ripe figs with a dense skin, without spots, 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 with the peel, cut into slices or in half, scraping 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, after such a “soaking” you can drink water (useful substances pass there).

Figs are dried, marinated, jam is cooked. In dried form, it is more nutritious and high-calorie than in fresh form.

Figs contain a lot of potassium, iron, vitamins B, PP, C, carotene, minerals and organic acids.

Harvest season: August to November.

Kiwi (Actinidia deliciosa), Chinese actinidia (Actinidia chinensis), Kiwi, Chinese gooseberry, Chinese grape)

Kiwi fruit is a berry. It has small fruits of a round or oval shape, covered on the outside with a fleecy thin brown skin. The mass of the fruit can reach up to 80 g, the diameter is up to 7 cm. Under the skin is juicy pulp, depending on the variety, it can be from green to yellow. In the very middle of the fruit, the flesh is white, surrounded by many small black seeds. The seeds are edible and taste sour. Kiwi pulp, in general, is sweet with a slight sourness, reminiscent of a mixture of gooseberries, apples, 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 everywhere at any time of the year.

You need to choose even fruits, without dents and 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. Kiwi can be stored at room temperature for up to 5 days, in the refrigerator - up to two weeks, after putting it in a bag or plastic container.

There are two ways to eat kiwi: peel and cut into slices or cut in half and eat away the pulp with a spoon.

Kiwi contains a large amount of vitamins B and C, calcium, potassium, phosphorus, magnesium.

Various desserts, fruit salads are made from it, served with meat, fish, seafood, 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 (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 peel of the same color as the peel itself. The flesh is white to purple, juicy, sweet, sticky, jelly-like, with an apple flavor. Inside there are up to 10 solid brown bones, up to 2 cm long. In cross section, the pulp resembles a star. Unripe fruits are knit and inedible. The milky juice that remains even in ripe fruits is very sticky, as a result, lips can stick together a little when eating the fruit.

It grows in countries with a tropical climate: in South America, India, Indonesia, Malaysia, Vietnam, the Philippines, West Africa.

Ripe fruits should be selected for slightly wrinkled peel and softness when pressed, no 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 and peeled (they are bitter). You can eat, either by cutting in half and picking out the pulp with a spoon, or by cutting into slices, like a watermelon, the bones are inedible.

Used in the preparation of desserts.

Star apple is rich in vitamin C and trace elements. Very nutritious.

Harvest season: February to March.

Guanabana

Guanabana is a close relative of Noina and Cherimoya, and they can really be confused with an inexperienced eye in appearance and even in taste. Their main difference is in the peel: in Guanabana, the surface of the peel is clearly similar to 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 usually there are fruits weighing no more than 3 kilograms on sale.

The homeland of Guanabana is tropical America, but today it can be found in almost all tropical regions, including the countries of Southeast Asia. You can not find this fruit in every fruit market, but if you find it, be sure to try it.

The flesh 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 bones the size and shape of a large bean.

In an unripe fruit, the flesh is hard and tasteless, like a pumpkin. Moreover, the fruits are often sold unripe (they ripen within a few days), which is why tourists, having bought it and tried it, do not immediately fall in love with it. But it is enough to let her lie down for a couple of days, as she acquires her own unique taste. To select a ripe fruit, you need to press a little on it, the peel should sag slightly. Hard dense fruits are unripe.

Guanabana can be eaten by cutting the fruit in half and scraping out the pulp with a spoon, or cut into slices and consumed like a watermelon. Peeling a ripe fruit will not work.

Guanabana is a perishable product and should be stored in the refrigerator. If you want to bring home, choose firm unripe fruits, they ripen quite well within 2-3 days, but then deteriorate.

The ripening season of Guanabana is all year round.

Tamarillo (Tomato tree, Cyphomandra beetroot, 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 similar to tomatoes, which is why its second name is Tomato tree, but still it is a fruit. Its skin is hard, smooth and bitter. It is very reminiscent of a tomato with a currant flavor, but has a slightly pronounced fruity smell. The flesh 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, New Zealand.

You need to choose even and smooth fruits, without external damage, slightly soft. In this case, you should be aware that the fruits of yellow and orange are sweeter, and the fruits with a darker color become more sour as they ripen. Ripe fruits are not stored for long (in the cold for no longer than 7 days), unripe ones are able to ripen at room temperature. Poorly tolerate transportation.

They eat tamarillo, having previously peeled it (it is inedible), and slightly capturing a 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 vitamins (A, group B, C, E) and trace elements.

The ripening season is all year round.

Feijoa (Feijoa, Pineapple Guava, Acca Sellowiana)

Feijoa is a small oval-shaped berry, 3 to 5 cm long, up to 4 cm in diameter. The weight of an average fruit is from 15 to 50 g. "tail". The skin is thin dense, can be smooth or slightly bumpy, wrinkled. The flesh under the skin, depending on the degree of maturity, is 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 edible seeds. The consistency of a ripe feijoa is light and jelly-like. The taste of the berry is juicy, sweet and sour, reminiscent of a mixture of strawberries with pineapple or strawberries with 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 as a whole fruit with a peel, however, this is not for everyone, because. feijoa skin tastes sour and astringent. In most cases, feijoa is cut in half and the flesh 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, then hard (unripe) feijoa fruits are perfect for this, and will ripen on the road. Ripe berries should be stored no more than 3-4 days.

Feijoa contains a large amount of iodine, acids, vitamin C.

It is used in cooking: preparing jams and jellies, salads and drinks.

The ripening season is October-November.

Pepino (Melon Pear, Sweet Cucumber (Solanum muricatum)

This rather large berry grows up to 700 g in weight. The fruits can be different in shape and oblong, pear-shaped, and round. In color, mostly pale to bright yellow, sometimes with purple patches or stripes. Ripe fruit is very juicy and sweet, reminiscent of melon in taste, but unripe can be a little sour. The peel is thin, dense, smooth. The pulp is yellow, inside there are sinuses with small light seeds (edible). Before eating, it is customary to peel the fruit (it is edible, but unpleasant in taste)

It is cultivated in large numbers in South America (Peru, Chile), New Zealand.

You need to choose ripe fruits for a rich yellow color with a slightly pronounced fruity aroma and a little soft. A feature of Pepino is that ripe fruits can be stored for several months in the refrigerator, unripe ones are able to ripen and also 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 Cato (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 fruit of Santola has a rounded shape from 8 to 15 cm in diameter with a long stalk. Depending on the variety, it can be from yellowish to brown in color, the peel is slightly velvety on top. Fruit color is usually uneven with pigmentation over the entire surface. Under a rather thick peel, a whitish opaque pulp is hidden, similar to "garlic" cloves, up to 5 pieces. Inside each slice is a large brownish bone (it is not recommended to eat it unnecessarily, because it has a laxative effect). The pulp is juicy in taste, ranging from sour to sweet and sour, slightly reminiscent of mangosteen. As a rule, the fruits of yellowish varieties are sweeter.

Before use, you need to peel the fruit (it is inedible), after cutting it across into two halves, with a knife or peel it with your hands, and then remove the slices of pulp and free them from the seeds. The pulp does not separate well from the stone, so it is customary to suck it. Sometimes Santol is eaten with salt and pepper.

Santol fruits contain a large amount of iron, magnesium, 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, chest berry, jujube, jujube)

The fruit of the shrub is ovoid or rounded in length from 2 to 6 cm, depending on the variety. Outside, the fruit is smooth, shiny, from green or yellowish to dark red, even brown. Sometimes the color of jujube can be uneven over the entire surface, as if spotty. The skin is thin and almost inseparable from the fruit. Inside the pulp is white dense, very juicy and sweet, reminiscent of an apple. In the middle there is, as a rule, one oblong bone. The aroma of jujube is slightly fruity.

It grows in countries with a temperate climate to subtropical, in particular Thailand, China, India, Japan, Central Asia, the Mediterranean, southern Russia, the Caucasus.

You need to choose dense fruits, but not very hard (they can be unsweetened), dark red or brown. Eat with the peel. Fresh fruits do not store well, so it is recommended to dry them.

Yuyuba is a useful and even medicinal product. It is used both fresh and dried. Rich in vitamins A, B, especially vitamin C, sugars, acids, trace elements.

Widely used in cooking (drinks, wine, jams, preserves, etc.), medicine (has a calming, anesthetic, tonic effect), cosmetology.

The ripening season is from August to October.

Burmese grape or Mafai (Mafai, Baccaurea ramiflora, Baccaurea sapida)

Mafai fruits taste very similar and outwardly similar to Longan fruits. They are from yellow to red with a diameter of up to 5 cm. The peel is thin, soft, smooth. Inside from 2 to 4 cloves, outwardly resembling garlic. The pulp is juicy, white, sweet and sour with a refreshing effect. Inside each lobule is a bone that does not separate 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 bone, and it cannot be separated in any way. This fruit has no characteristic aroma. In general, it cannot be said that this fruit is worth “hunting” in order to definitely try it.

The peel of Mafai is well cleaned (about the pulp mentioned above), it is best stored in the refrigerator.

You can meet this fruit in Thailand, Malaysia, Vietnam, India, China, Cambodia. Occurs very rarely.

The ripening season is from May to August.

Bright colors can instantly brighten your mood, especially if it's yellow-colored vegetables and fruits. This sunny hue represents emotions such as happiness, joy and hope. When you purchase and eat yellow colored foods, you nourish your body, mind and soul and benefit from health benefits.

Yellow vegetables and fruits are a source of nutrition

Yellow vegetables and fruits are rich in carotenoids and bioflavonoids. The latter are a class of water-soluble plant pigments that act as antioxidants. Along with antioxidants, sunny foods are also rich in vitamin C. Research shows that these nutrients can help your heart, digestion, and immune system function, as well as improve your eyesight. Other benefits of eating yellow foods include healthier skin, faster wound healing, and stronger teeth and bones.

Yellow vegetables and fruits are one of the most natural types of food.

The most common yellow vegetables and fruits are the following: lemons, pineapple, carambola, winter and summer varieties of pumpkins, yellow peppers, corn, quince, bananas (regular and fodder).


In addition to fruits and vegetables, yellow-colored herbs can also benefit your health (make sure you check with your doctor before you start using any herbs for medicinal purposes). Grass goldenseal Canadian (another name is Canadian hydrastis, lat. - Hydrastis canadensis) can be used as a diuretic, astringent and antiseptic. It is also believed to be able to cure skin rashes. Yellow sorrel is often used to flush out toxins, improve blood circulation, increase the flow of bile and other digestive juices that help digest fatty foods. Dandelion is known to help control weight, eliminate anemia, reduce the chance of indigestion and increased gas production.

Recipes to Increase Your Intake of Yellow Vegetables and Fruits

• Banana flour bread with cocoa
• Fragrant lemonades
• Fried feed bananas
• Stuffed Roasted Peppers
• Dumplings / Chinese dumplings with shrimp, basil and pineapple salsa
• pumpkin flowers

Skort steak with avocado and corn salsa