The most exotic vegetables in the world (14 photos). Exotic and interesting vegetables and fruits

The countries of Southeast Asia are simply a paradise for lovers of tropical fruits. Dragon fruit, mangosteen, tomarillo, durian, snake fruit, and many more exotic names here they cease to amaze and become the norm of life.

Surely in Russia, in large supermarkets, there are many of these fruits, only, firstly, their prices can differ by an order of magnitude, and secondly, in order for them to appear on the shelves in a nice way, they are fairly stuffed with chemicals or sent unripe, which cannot but affect the taste and useful qualities.

But in Southeast Asia, at home, many of these fruits cost a penny - for example, a ripe and juicy mango in season can be bought for 5 rubles, and a large (3 kg), sweet papaya for 30 rubles. As for the usual apples and pears, here, on the contrary, they are one of the most expensive fruits. In addition, there are almost no berries here, with the exception of strawberries, which sometimes pleases us.

For the sixth month we have been living in Bali, and every day we enjoy a variety of fruit flavors. There are several dozen tropical fruits here, and if you consider that each of them, as a rule, has several varieties, and the taste of each variety is unique and inimitable, it becomes clear how good life is for fruit lovers here.

The same fruits that we tried in Mexico, India, Sri Lanka, Malaysia and Indonesia often differ not only in taste, but also in name and shape. The eyes in the market or in the store run up, it is difficult to choose a particular fruit, so we buy huge boxes that can hardly fit on a bike.

We deliberately do not write about prices, since they are different everywhere, depending on the country, seasonality, variety and ability to bargain. So, we begin our acquaintance with tropical exotics.
Snake fruit (snake fruit), the Balinese call it salak

The fruits are round or pear-shaped, tapering to a wedge at the top, covered with a scaly brown peel resembling snake skin, from which the name of the fruit comes.

The peel is thin and easily removed, it is enough to cut it or tear it at the edge, and then remove it like an egg shell. The pulp is white or beige colour consists mainly of three segments. If the fruit is unripe, then due to the high content of tannin it knits the mouth, this is how we first tried it in Malaysia in the spring - we did not like it, and we safely forgot about it.

Here in Bali, salak, as one of the most common fruits, quickly became familiar, we tried it again, and, one might say, fell in love.

In Bali, 2 varieties are common. One, more elongated, consists of 3 identical segments, has a pleasant refreshing sweet taste, reminiscent of pineapple and banana with a slight nutty flavor. The second, more rounded, with two large segments and a third small pitted, tastes similar to gooseberries and pineapples. Both varieties are quite interesting, we buy different ones with the same success.

Salak contains tannin, which removes harmful substances from the body, has astringent, hemostatic and antidiarrheal properties.

In the north of Bali, in the forests, we somehow found a wild herring. Unlike the garden one, its peel is prickly in small needles, no more than 1 mm long, and the fruits themselves are smaller in size. They taste sweet, but peeling because of the thorns is not very pleasant, so we fed them to the monkeys, who were not a hindrance to the thorns and they coped with cleaning as quickly as they do with bananas.
Tamarillo (tamarillo)

Tamarillo fruits are egg-shaped, about 5 cm long. The shiny peel is hard and bitter, inedible, and the flesh has a sweet and sour, tomato-currant taste, almost without aroma. The skin color can be orange-red, yellow, or purple-red.

The color of the pulp is usually golden-pink, the seeds are thin and round, black, edible. The fruits resemble long-fruited tomatoes, which is why they called it a tomato tree. Tomarillo can be cut into 2 halves and simply squeeze the pulp into your mouth, or peel it with a knife, holding the tail - you get such a flower

Tamarillo contains a large amount of vitamins A, B6, C and E, as well as trace elements - iron, potassium, magnesium, phosphorus and calcium. The fruit will be useful for those who suffer from migraines.

We fell in love with this fruit because of the berry-currant taste - there are very few berries in Bali, mostly all imported (with the exception of strawberries).

Tamarillo makes an excellent sauce when lemon juice, ginger and honey are added to it. The sauce is suitable for both spicy dishes and desserts.
mango

Of the many tropical fruits, mango is still one of our favorites - it seems you can eat it as much as you like and never get bored. In Russia, we sometimes bought them in a store and the concept of different varieties did not exist for us - there are just mangoes and that's it, what was our surprise that, it turns out, there are several dozen species of them.

India collects about 13.5 million tons of mangoes per year (just think about the number!) and is thus the main producer (most famous variety- mangifera indica ‘Alphonso’), China is in second place in terms of productivity (slightly more than 4 million tons), Thailand is in third place (2.5 million tons), Indonesia is 2.1 million tons.

Ripe fruits of different varieties taste very different, most often they are sweet and have pleasant aromas different shades from honey even to ginger

Arriving in India in early November, we were very surprised not to find mangoes on sale - it turned out that the season begins in April. We flew away at the end of March, and literally in the last week the first crop appeared on sale - these were small red mangoes, very fragrant and sweet, for several days we could not tear ourselves away from them.

We really liked the variety of mangoes in Malaysia - from Thai light yellow, with beige flesh inside, to green thick-skinned, unripe in appearance, but with bright orange, sweet flesh.

But for real, we overeat mangoes in Bali. In May and June, the choice was not very large, but in August, September and, especially, in October, the variety of varieties and prices do not cease to please us. Our favorite variety is Harumanis, a green mango with orange, sweet, honey-colored flesh.

Mango has a lot of vitamins and fructose, and few acids. Vitamin A has a beneficial effect on the organs of vision, helps with "night blindness" and other eye diseases. Regular use mango improves immunity and protects against colds. Green mango is also rich in vitamin C.

Mango fruits are often used in home medicine, for example, in India, mangoes are used to stop bleeding, to strengthen the heart muscle, and also to improve brain function.
Jackfruit (jackfruit)

Everyone who sees a jackfruit for the first time is very surprised, and there is something - this is the largest fruit in the world that grows on a tree. The length of the fruit is 20-90 cm, the diameter is up to 20 cm, and the fruits weigh up to 35 kg (in the photo, for comparison, there is a tangerine next to it). The thick peel is covered with numerous cone-shaped protrusions-thorns. Young fruits are green, when ripe they become green-yellow or brown-yellow.

If the fruit has fallen and is not ripe, it is eaten as a vegetable, in India we have repeatedly tried jackfruit curry. But the fresh one was first tasted in Sri Lanka at the end of April, the season had just begun there.

You can find a ripe fruit from May to September; when tapped, it makes a hollow sound (immature fruit is deaf). Inside, the fruit is divided into large lobes, which contain a sweet yellow pulp, consisting of juicy, slippery fibers. Each lobe contains an oblong seed 2-4 cm long, in one fruit there can be up to 500 seeds

The peel and seeds of a ripe fruit have an unpleasant putrefactive odor, while the pulp smells pleasant, there is something in common with a banana and pineapple, but the taste is still specific, for an amateur, we liked it very much.

All parts of the plant, including the peel, contain sticky latex, so it is recommended to butcher the fruit by greasing your hands with sunflower oil or wearing rubber gloves. The fruit can be stored in the refrigerator for 1-2 months. In supermarkets and markets, jackfruit is sold mainly in a chopped form, since whole fruits, firstly, scare away with their thorns, and secondly, not everyone is ready to master such a giant.

Due to its weight, it is not uncommon for a jackfruit to fall from a tree and break. Due to the strong smell, it is easily found by animals, which carry seeds throughout the forest, which contributes to its active spread.

Jackfruit fruits are very nutritious, they contain about 40% carbohydrates. In particular, for this reason, and also because of the cheapness and universal availability, jackfruit in India is called "bread for the poor" or breadfruit. The seeds are also nutritious - they contain 38% carbohydrates, they are roasted and eaten like chestnuts. They taste a bit dry, but they go well with salads.
Dragon fruit or dragon fruit (dragon fruit), aka pitahaya or pitahaya

Belongs to the cactus family. Due to its interesting and unusual shape, as well as bright pink color, the fruit cannot go unnoticed. The fruit has a white or red (depending on the variety), creamy flesh and a delicate, slightly perceptible aroma. The pulp is eaten raw, the taste is sweet. It is convenient to eat, cut into 2 halves, scooping out the pulp with a spoon. To some, dragon fruit may seem bland and not very tasty, but if you taste it properly, you will definitely like the fruit (like Mozzarella cheese, for example, which also does not have a very pronounced taste).

The fruit grows on cacti and blooms only at night. The flowers are also edible and can also be made into tea. The fruit is low in calories, helps with stomach pain and has a beneficial effect on the quality of vision.
Rambutan (rambutan)

The fruits are round or oval, 3-6 cm in size, grow in clusters up to 30 pieces, sometimes they are sold right on the branch. As they ripen, the fruits change color from green to yellow-orange, and then to red. If you want to get the most pleasure, choose fruits that are bright red in color. Juicy white fruits are covered with a dense skin covered with curved, stiff yellow-brown hairs, 1-2 cm long. The pulp is gelatinous, white, very fragrant and pleasant. sweet and sour taste. Inside is an inedible oval seed, up to 1.5 cm long. Raw seeds are poisonous, but if they are fried, they can be eaten.

The seed oil is used in the manufacture of soaps and candles. Rambutans contain carbohydrates, proteins, calcium, phosphorus, iron, nicotinic acid and vitamin C.

The fruits are eaten mostly fresh, sometimes canned with sugar. Moreover, in Malaysia, these canned fruits are sold on every corner, as a snack, and they also make refreshing drinks.

For the first time we got acquainted with rambutans in their homeland - in Malaysia. From Malay, rambutan is translated as "hairy".

Fruits are very light in weight, so 1 kilogram can contain several dozen of them. By the way, after bananas, which we pretty much hooked on in India (not only because of the taste, but also for reasons of sanitary safety), this is the number 2 fruit that you can easily and safely eat while traveling. A bunch of rambutans can be bought at the market or on the side of the road and eaten right away, which you can’t do with the same papaya or mango, not to mention the fruit, which is eaten with a peel.

You just need to tear the peel in the middle and remove the upper half (the hairs are not prickly at all), then send the pulp into your mouth and stay in your hand with the second half of the peel - you don’t even need to wash your hands.

In Malaysia, we got just in the rambutan season (May) and the cost for 1 kg was the same as for 1 kg of mango (about $ 1), but in Bali, they turned out to be 3 times more expensive, although in October they had already fallen in price to $ 1.5 .
Mangosteen (mangostin), aka mangosteen, mangosteen, garcinia, mangkut

The fruit is round, 4-8 cm in diameter, covered with a thick (1 cm) maroon-violet inedible peel, under which there are 5-8 segments of white, very juicy pulp, with large seeds inside each segment. We met mangosteen in Sri Lanka - when we saw them for the first time, we thought that some kind of strange persimmon was here.

We were not going to buy them, but the seller stopped us at the last moment, showing a clever trick, opening this fruit in a second. Seeing the juicy pulp, we could not resist the desire and tried it, and then of course we bought it. The taste of the fruit is very pleasant, creamy-sweet and slightly tart.

IN hot weather This is a great fruit to quench your thirst.
Melodi (melodi), aka pepino, melon pear or sweet cucumber

Fruits are diverse, differ in size, shape, color and taste. Some have an exotic color - bright yellow, others purple, which is reminiscent of eggplant. The flesh of a ripe fruit is light yellow or completely colorless. Melody tastes like a mixture of pear and cucumber with a melon flavor. It can be added to sweet desserts and salads (depending on the variety). Here in Bali, we love to add it to salads - the fruit costs about the same as cucumbers, and the taste is more tender and interesting.

Shades of taste, by the way, are different - from sweet and sour to sweet. The melody itself is very juicy, it is 92% water, so it is great for quenching thirst. Vitamin C gives the sourness to the fruit, the fruit is also rich in iron, keratin and a large amount of vitamins A, B1, B2 and PP.
Longan (longan) or dragon's eye

The first name comes from the name of the Vietnamese province of Longan. And the second from the structure of the fruit - if you break the "berry" in half, then a black bone appears, which, against the background of transparent beige pulp, resembles the eye of Longan, grows in clusters on evergreen trees, whose height can reach twenty meters. More than 200 kg of fruits are harvested from each tree during the summer.

Outwardly, the fruits are similar to nuts, easy to clean. The color of the inedible outer shell of the fruit is spotty yellowish. Lognan tends to ripen after being removed from the tree. Hidden under the skin is a transparent juicy pulp- sweet and very fragrant with a musky flavor. Under the pulp is one large bone.

Longan is quite rich in vitamins, it contains a lot of vitamin C, B1, B2 and B3, as well as micro and macro elements such as phosphorus, magnesium, potassium, calcium, copper, iron, zinc, manganese and, in addition, many bioacids useful for the skin. With such richness, the fruit is low in calories. Longan can be eaten fresh, or as a snack with hot and spicy dishes, a drink from it perfectly quenches thirst and improves appetite

For the first time we tried the fruit in Bali - somehow walking around the market with our Balinese friend Budi, we asked him about his favorite fruits and he, without delay, pointed out this rather inconspicuous fruit. Budi comes from Java, and longan is very popular there.

The first time we did not really like it, the aroma was not as pronounced as expected. We decided that we simply didn’t taste it, and after a couple of days we bought it again - this time the longan turned out to be very tasty and juicy.

Against the background of other exotic, more appetizing-looking fruits, it certainly loses outwardly, but the palette of useful components included in it and the refreshing taste push you to buy again and again.

Longan is used in Chinese traditional medicine as a tonic for weakness, fatigue, tachycardia, dizziness, and impaired vision. Also, the pulp of the fruit is used to treat gastrointestinal disorders, reduce body temperature during fever, calm with unreasonable excitement, normalize sleep and improve memory, and focus.
Kepundung (kepundung) or Asian gooseberry

By appearance very reminiscent of Longan, but the taste is completely different. The skin is thick but easy to peel. The fruits inside are white-pink, have a viscous jelly structure, there is a stone that is difficult to separate from the pulp - this is one of the reasons why kepundung is easier to use for making syrups and sauces, rather than consumed fresh. The fruit tastes very pleasant, sweet and sour, refreshing with a slight delicate aroma. Kepundung is a well-known source of vitamin C in Asia, making it useful for treating throat and respiratory problems.

The fruit is considered sacred among Indian and Tibetan healers who use dried fruits to solve a wide range of problems such as indigestion, heat, liver problems and anemia. Kepundung is good for the prevention and treatment of stress, fever, arthritis.
Tamarind (tamarind) or Indian date, he is asam, asem, sampalok

It's actually a legume plant, but it's sold in the fruit section, and because of its sweet taste, many actually consider it a fruit. A fruit is hidden under the shell - a brown pod-shaped bean, similar, sorry, to a "turd", consisting of a soft pulp and many dense seeds.

The pulp can be eaten fresh as a fruit or a sweet for tea. It is also widely used as a spice in both Asian and Latin American cuisines.

The pulp of green fruits is sour and is used in the preparation of spicy dishes, but ripe fruits are sweeter, with fruit flavor, they are used to prepare desserts, drinks, snacks.

In Latin America, especially in Mexico, this fruit is very popular and is used in all sorts of ways. It was in Mexico that we first got acquainted with its taste - we tried Tamarindo sweets - hard candies with seeds, with a characteristic aroma and taste.

We did not like sweets, but here, in Bali, we bought fresh tamarind, not even suspecting that we had already tried it before - this time we liked it.

Thanks to their healing properties, pulp, leaves and bark are used in medicine. In the Philippines, the leaves are traditionally used for cooking herbal tea, to relieve fever in malaria. And in India, in Ayurveda - for the treatment of diseases digestive tract. Tamarind contains a large amount of vitamin C, as well as vitamins A and E. Protects against colds and heart disease.

The tamarind is the official tree of Santa Clara in Cuba and is featured on the city's coat of arms.
Papaya (papaya)

Sweet juicy papaya pieces melt in your mouth. The fruit is exceptionally nutritious, and what is most interesting, papaya is not boring at all, we have been happy to eat it very often in India and Sri Lanka, and in Bali it has been our traditional breakfast dish for the sixth month. In India and Bali, papaya is very sweet, we especially like the California variety, but in Thailand, as our friends say, it is more watery. In Mexico, we liked it only in combination with yogurt or honey - there it is more customary to eat it a little underripe and even with salt and chili peppers.

Papaya is a valuable source of beta-carotene, a third of a medium-sized fruit satisfies daily requirement of an adult in vitamin C, and also gives required amount calcium and iron.

Papaya fruits, not only in appearance, but also in chemical composition, are close to melon, contain glucose and fructose, organic acids, proteins, fiber, vitamins and minerals so the papaya is sometimes called the "melon tree".

They say papaya fruit smells when roasted over a fire. fresh bread, which gave this plant another interesting name- "breadfruit".

Green papaya has contraceptive and abortive properties - Asian women who want to terminate their pregnancy ate in large quantities unripe fruit.

In tropical countries, papaya juice is used for diseases of the spine, as it contains an enzyme that regenerates the connective tissue of the intervertebral discs. Perhaps precisely because of frequent use eating papaya, Asians are less prone to diseases of the musculoskeletal system, even despite the tradition of wearing weights on their heads.
Coconut (cocos, coconut)

Although they are often referred to as "coconuts", they are not actually nuts, but drupes - stone fruits (like peaches). The weight of a coconut is 1.5-2.5 kg, its outer shell is green, brown or yellow, depending on the variety, pierced with fibers, and the inner, hard shell is the very “shell” that many are used to seeing on store shelves. In a young coconut, the liquid (coconut water) is clear and tasty, it is these coconuts that are bought as a drink. Gradually, with the appearance of oil droplets inside, secreted by the bark, the liquid turns into a milky emulsion, then thickens and hardens, solidifying on the walls of the shell.

In Mexico, we mostly bought already hard, sliced ​​coconuts. When eaten with chocolate, they are very reminiscent of Bounty bars.

And here coconut water first tried in India. There, young coconuts are sold on every corner, and they are very cheap ($0.3 versus $1-1.5 in Bali). They are not sold in fruit stalls, but often just from a cart. Sometimes, right under a tree on the ground, lies a mountain fresh coconuts and broken bones. Sellers deftly, in 2-3 steps, cut off the top and insert the tube - the drink is ready

A young coconut contains about 2 cups of "coconut milk". After the natural container is empty, you can ask to split it into 2 parts and with a spoon made right there by the seller from one cut along the outer layer, scrape out the pulp - a translucent jelly slurry.

Plenty in Bali various varieties both young coconuts and hard ones, the latter being sold already shelled, which is very convenient.

The 1st place in the world in the production of coconuts, and this is about 20,000 thousand tons of fruits per year, is occupied by the Philippines. Indonesia and India are in 2nd and 3rd places, respectively.

Coconut is a strong aphrodisiac, it normalizes the reproductive system. Milk and pulp of coconut well restore strength and improve eyesight.

Coconut oil is generally a versatile product, it is used in cooking, for medical and cosmetic purposes.

Strengthens and nourishes hair, as well as moisturizes and softens the skin, smoothing wrinkles; improves the functioning of the digestive system and liver; normalize thyroid function; relaxes muscles and helps with joint problems; increases immunity and resistance to various infections, reduces the adaptability of bacteria to antibiotics.

The pulp normalizes the level of cholesterol in the blood; helps with colds, diarrhea, and diseases of the gallbladder; has antimicrobial, antiviral wound-healing effect; reduces the risk of atherosclerosis and other diseases of cardio-vascular system, as well as oncological diseases and degeneration processes. Hard coconuts contain B vitamins and vitamins C and E, as well as various mineral salts.

In general, not a fruit, but a whole natural pharmacy.
Pineapple (ananas, pineapple)

The largest pineapple plantations are concentrated in the Hawaiian Islands, which is about 30% of world production. Did you know that pineapples grow on bushes, not on trees? For the first time as they grow, we are in Sri Lanka, and we were very surprised. Pineapple, along with bananas, is one of the most popular fruits in Asia, they are found in every country - of different varieties and sizes. We ate the most delicious pineapples in Sri Lanka - bright, sweet and juicy, with rich aroma, Just paradisaic delight. Our friends from Sri Lanka even brought such pineapples home to Russia as souvenirs.

And in India, we liked the way of peeling pineapples on the beaches. In the states of Kerala and Goa, vendors carry fruits for sale in large bowls on their heads, including pineapples. They are turned upside down, deftly peeled with a knife, and literally a minute later they are handed over like an ice cream cone.

Pineapple is low in calories high content potassium salts helps to get rid of excess fluid and even several kilograms of weight. Pineapple dessert improves the digestion of fatty foods and improves metabolism. Thanks to the complex biologically active substances, pineapple stimulates digestion and reduces blood viscosity.

Pineapple contains vitamins A, B and C, as well as numerous trace elements, including bromelain, which improves the absorption of protein substances by the body.
Passion fruit (marakujya), aka edible passion flower, or edible passionflower, or purple granadilla

For the first time we tried this passion fruit in Bali, and I must say that from the first time it did not make much impression on us, but the second time we tried it - passion fruit is really very tasty and unusual. The color of the fruit, depending on the variety, varies from light yellow to maroon, the jelly-like pulp can be transparent, beige, greenish. Taste shades are also quite different - from sweet and sour to very sweet. We are not yet addicted to a particular variety, we are trying different ones. It is enough to cut the fruit in half, after which the fragrant sweet pulp can be eaten with a spoon. Passion fruit seeds are also edible - they are used to decorate cakes and other confectionery.

Sweet and sour passion fruit juice is valued in cooking, and since it also has good tonic properties, it is used in pharmaceuticals and cosmetology.

The fruit is very effective in relieving headaches, muscle tension and insomnia.
Guava (guava) or guava

The fruit is usually round, oval or pear-shaped, with a pleasant musky odor. The color of the fruits is very different - yellowish-white, bright yellow, reddish, greenish-white or completely green, the skin is always very thin. Fruits are different in size - from very small to large, depending on the variety. The flesh is white, yellow, pink or bright red, filled with hard seeds. The number of seeds ranges from 112 to 535 (and some fruits contain no seeds at all). Guava gives one main crop, up to 100 kg per tree - and 2-4 additional much smaller ones. The best mature trees give 200-250 kg each. in a year.

The first time we tried guava in India, they prefer to eat it unripe, green there. It is cut in half and sprinkled with pepper (we abstained from this additive). The taste is unusual, we liked it, but the stomachs of unripe fruits did not really like it. In Bali, we tried another variety of guava, and this time we ate ripe fruit. These fruits are similar in size and color to Asian lemons, and the pale pink tender flesh tastes like strawberries.

Guava is a storehouse of health, it is the only fruit that contains 16 vitamins, minerals, salts and trace elements. Interesting fact: Guava contains 5-10 times more vitamin C than orange.

Guava fruits are widely used not only in food (jelly, jams, sauces, marmalade, juices), but also in the manufacture of alcoholic beverages.

Guava juice has a psychostimulating effect, in ancient times it was added to the drinks of warriors and hunters to give them vigor and strength, and Cuban women fed their lovers with these fruits, they contain aphrodisiacs - substances that strengthen " male power and enhance sexual desire.

Guava is also used as an air freshener - if the cut fruits are brought into a smoky room, then after 10 minutes the smell of tobacco will disappear.
Yellow watermelon (yellow watermelon)

Looks like it's normal striped watermelon, only inside it is an unusual, bright yellow color. Such a watermelon was born as a result of crossing a wild watermelon (which is just yellow) with an ordinary one. In addition to the unusual coloring, this watermelon contains very little, compared to red, seeds - sometimes we come across no seeds at all.

The first time we tried yellow watermelon in Malaysia and it turned out to be not very sweet, but in Bali we buy them often and always come across sweet ones. Once we bought both red and yellow to compare tastes, and so red turned out to be less sweet, even seemed watery, although if you eat it separately from yellow, it is quite fragrant and sweet

Despite the fact that it is a hybrid, yellow watermelon, like regular watermelon, contains many vitamins and is excellent for regulating the excretory system.
Sapodilla (sapodilla) aka savo, aka chiku, aka akhra

Brown-green egg-shaped fruit, up to 5 cm in size. Smaller fruits are similar to small potatoes, and those that are larger - on kiwi. The peel is soft and easily peeled with a knife. The flesh is yellow-brown, juicy, very sweet with a caramel-date taste, sometimes even cloyingly sweet if the fruit is ripe.

It is better to choose soft fruits, even if they are a little "shrunken", they will definitely be sweeter. We first tried this fruit in India and it immediately became our second favorite (after bananas). In India it is called "chiku", so we are more accustomed to this name. In Bali, it is known as "savo", or "Balinese kiwi". They eat the fruit both raw and cooked - in the form of jams and salads, they are also stewed with lime juice and ginger, put in pies and even make wine based on it.

Chicu is rich in vegetable proteins, carbohydrates, iron, potassium and calcium, as well as vitamins A and C. The beneficial properties of chicu are used by cosmetics manufacturers - the fruit has antiseptic and regenerating properties.
Durian (durian)

In Southeast Asia, durian is considered the king of fruits. It is ovoid or round in shape, about 15-30 cm in diameter, weighing from 1 to 8 kg. Durian is covered with pyramidal hard thorns and is somewhat similar to Jackfruit, many tourists, due to inexperience, even confuse them.

The fruit is a five-folded capsule, each of the 5 chambers of the fruit contains one pale yellow seed with pulp, having the consistency of a pudding and an incomparably "delicious" aroma. The smell of a ripe fruit is really peculiar, very corrosive, sweetish-putrefactive. raw pulp ripe fruits durian is considered a delicacy, fruits are eaten with hands, breaking them at the seams and removing the pulp with the seed from the chamber

Its taste is reminiscent of sweet almond cream with the addition of cream cheese, onion sauce, cherry syrup and other products that are difficult to combine.

Durian, if it is not overripe, smells only when cut, and the smell does not appear until half an hour after the fruit has been cut. The smell of durian is sometimes described as a mixture of rotten onions, cheese, and turpentine.

Because of this, in many countries of Southeast Asia it is forbidden to bring durian into public places and transport, in many hotels of those countries where durian grows, there is even a poster with a crossed-out image of the fruit, especially we saw a lot of such posters in Singapore, there is even a fine for it is supposed to.

The composition of durian includes a rich set of minerals - potassium, calcium, magnesium and zinc, these are vital elements for the functioning of the cardiovascular, nervous, immune and other body systems. A decoction of the leaves and roots of durian is used as an antipyretic, and the pulp as an anthelmintic.

It is eaten fresh, added to confectionery, as a filling in chocolate candies, ice cream, drinks, fried as a side dish, or mixed with rice.

For the first time we decided to get acquainted with the taste of durian in Malaysia by trying ice cream with this flavor. We did not like it at all, although it hardly had anything in common with the taste of a real fruit - it contained soy milk and a dozen flavors, stabilizers, etc.

indifferent to this fruit we have not met - he is either passionately loved or disgusted. Previously, we avoided even talking about trying durian, but recently we nevertheless decided on this feat. Our verdict is that durian has a very rich taste with many shades, we really liked it, so we will definitely buy it in the future.
Carambola (carambola) or star fruit

There are mainly 2 types: sour, usually green and sweet - yellow. The fruits of both varieties are very juicy, and slightly herbaceous. Sour varieties have a pronounced tonic effect, we first tried them in Bali, these varieties are ideal for salads.

We met sweet varieties a long time ago, while still traveling around Europe, we especially fell in love with them in the Canary Islands. Juicy pulp is most reminiscent of harmonious combination gooseberry, apple and cucumber. Sweet varieties are very tasty raw, they can also be added to fruit cocktails, or use as an edible decor for ice cream and cakes - when cutting fruit, cute stars are obtained.

Thanks to its juiciness, carambola is ideal for quenching thirst. The mineral and vitamin complex of fruits is represented by calcium, phosphorus, iron, sodium, potassium, beta-carotene and vitamins B1, B2, B5, and C. The aroma of carambola is greatly enhanced if it is slightly boiled in syrup until soft.
Asian lemons (lemon)

Of course, lemons are everywhere, and they can be attributed to tropical fruits with a stretch, but we decided, nevertheless, to write about them, because in appearance they are very different from the usual ones. Asian lemons are small, round, yellow-green or green, which gives them a resemblance to a lime, with which tourists often confuse them.

By the way, lemon changes or transforms the taste of familiar fruits very cool. Try, for example, sprinkle papaya with lemon juice and get unusual taste, papaya will seem even sweeter.

We also often use lemons to make lemon-ginger-honey tea. Lemon contains so much vitamin C that even with short-term heating of lemon juice to 100 ° C, the content of vitamin C almost does not decrease, which allows you to add it to tea without losing its beneficial properties (the main thing is not to boil it).

Lemon juice is a prophylactic against heart attacks, strokes, and is also capable of killing several dozen viruses.
Chompu (chomfu), jambolan, yamboza or Malay apple, also called wax, rose, mountain or water apple

The fruits are oblong, bell-shaped. Although the fruit is called an apple, it looks more like a small pear 4-8 cm long. The fruit has a pink-red or dark red, sometimes red-green waxy skin, white juicy crispy flesh inside and 1 or 2 inedible brown seeds, although there are fruits and no seed. The ripe fruit has a pleasant, sweet aroma, and the fruit itself is good for quenching thirst. We first tried it in Bali - we bought it several times, and each time the tastes are different, from very sweet to tasteless watery, apparently we have not yet learned how to determine the maturity of the fruit.

The ripe fruits of the wax apple are edible not only fresh, but also stewed with cloves and other spices, in cream. Unripe fruits are suitable for making jams, jams and marinades. Also, white and red wine are made from these fruits.

The Malay apple contains bioactive substances that lower blood sugar levels, so it is very useful for diabetics. It is also actively used in traditional medicine many tropical countries. For example, a decoction of the bark of the tree is used for bowel disorders, a decoction of the root is used as a diuretic, and the juice from the leaves is used as a facial lotion or bathed with it. The fruit has an antimicrobial effect, is used to regulate blood pressure and in the treatment of colds.
Sirsak, guanabana, prickly annona or soursop

The fruits are heart-shaped or oval, irregular in shape, 15-20 cm long and weighing up to 3 kg. The peel is thin and tough, has small fleshy spines arranged in a mesh pattern, the color is dark green, sometimes with black patches, the ripe fruit turns slightly yellow. The pulp is juicy, fibrous, light cream, similar to custard, divided into segments, has a fragrant unique smell reminiscent of pineapple, the taste is sweet with a slight sourness, nutmeg.

The fruit is eaten both fresh and used to make drinks, desserts, fruit salads and ice cream. The fruits are harvested unripe, hard, because if they are allowed to ripen on the tree, they fall and are damaged. At room temperature, they ripen and become soft. In Indonesia, unripe fruits are used as vegetables.

We eat it fresh, we tried it for the first time in the Canary Islands, but the taste was not appreciated then and for a long time did not buy. And quite recently, when they wanted exotics and bought sirsak, they liked the taste. We simply cut it in half, by analogy with pitaya, and eat the pulp with spoons, but you can cut it into cubes and eat it with a fork, whichever is more convenient for you.

Sirsak contains important minerals - calcium, magnesium, phosphorus, iron, as well as vitamin C and B vitamins. The fruit is good for intestinal microflora, improves liver function, normalizes stomach acidity, removes uric acid from the body, so it is recommended for people suffering from such diseases such as rheumatism, arthritis and gout. In folk medicine, the bark and leaves are used as an antispasmodic and sedative, they are used for insomnia, coughs, flu, asthenia, asthma and hypertension.
Bananas

This is definitely one of the most popular fruits on the planet. It's hard to believe when looking at a pile of identical bananas in Lenta or Auchan, but there are more than 40 all over the world. various kinds. Most varieties, simultaneously on sale, we saw in India (about a dozen). They sell bananas different colors, shapes and sizes from very small with a little finger to gigantic under 30 cm and of course, each of them has its own, unique taste.

In India, bananas were the number one fruit for us. Firstly, they are incredibly tasty, most of all we fell in love with yellow, finger and red ones, they are very sweet. Secondly, because of the convenience of their cleaning and safety in unsanitary conditions. Thirdly, they are very cheap - $ 0.3-0.5 for a large bundle, weighing 1.5 kg.

By the way, red bananas are practically not exported, because they are very soft and tender, they are quite easy to damage during transportation.

Ecuadorian bananas, which everyone is used to in Russia, cannot be compared with Asian varieties in terms of sweetness and aroma.

Bananas are conditionally divided into two main groups: dessert bananas, which are consumed raw or dried, and plane trees, which require heat treatment.

The pulp of dessert varieties is very sweet in taste, contains a large amount of sugars, carbohydrates and a small amount of proteins and fats, so they are often used in sports nutrition.

Platano is a green or red-skinned fruit with a starchy, tough, often unsweetened flesh that is fried, boiled, or steamed before consumption. Most often in markets and cafes they are sold as a snack - banana chips or bananas in batter dessert.

Bananas contain more vitamin B6 than other fruits, it is this vitamin that is responsible for a good mood, and because of great content phosphorus banana is called a fruit for intelligence.

In terms of weight, the banana crop ranks second in the world, ahead of grapes (third place) and behind oranges (first place). India grows the largest number of bananas in the world.

Dried bananas - "banana figs" can be stored for a long time. In addition to fruits, young shoots of plants can be eaten, for example, in India, curry is prepared from them. In Bali, we tried to cook curry from young shoots on our own, but apparently we didn’t take into account something - it turned out to be very bitter in taste.

By the way, you can buy bananas unripe and they will ripen at home, but you should not store them in the refrigerator, where they quickly turn black.

Banana leaves serve as decorative elements in the ceremonies of Buddhist and Hindu cultures. They are also used as plates for traditional South Asian food in India and Sri Lanka.

In Kerala we have often eaten from such a leaf, the Indians believe that the leaf on which dinner is served gives the food a peculiar taste.

Fun fact: The world record for eating bananas is 81 bananas per hour!

The world's largest collection of bananas, which includes more than 470 varieties and about 100 species, is located in Honduras.
Cocoa (cacao)

This is not about dried cocoa beans, but about the plant itself and its fruits. We first encountered him in Bali, sometimes you can find him in a fruit shop or on coffee plantations.

The ripe fruit is bright yellow, large, 15-20 cm, similar in shape to a lemon, equipped with longitudinal grooves, inside there are many large seeds arranged in several rows and surrounded by white juicy pulp, which you can eat. We wrote more about the cultivation, drying and production of cocoa butter and cocoa powder, which are later used to make chocolate, in the article " chocolate trees or how cocoa is grown in Bali.
Conclusion

In this article, we told you only about those fruits that we ourselves managed to get to know quite well and taste properly. So many more in Asia interesting fruits, which we are only looking at or have tried once, but have not yet understood the taste that the fruit theme is not yet closed on this

What fruits do you like? Or maybe you tried some interesting exotic fruit that we didn't write about? Share it in the comments, we'd love to read it!
: vespig.wordpress.com

It would seem that we all know standard set vegetables: cucumber, tomato, potato, carrot and more. But, for sure, none of you suspected that almost every vegetable that we eat every day has its own exotic brother. I want to introduce you to the 13 most, in my opinion, exotic vegetables in the world.
1. Purple carrot

More than one generation of people is convinced that carrots are only orange, but purple is the original, primordial color of this vegetable.
The Times reports that the color of carrots is due to beta-carotene with some addition of alpha-carotene pigment. They contain the purple pigment anthocyanin, which acts as an antioxidant.
Purple carrots are depicted in drawings made in an Egyptian temple as early as 2000 BC. In the tenth century, purple carrots were grown in Afghanistan, Pakistan, northern. In the fourteenth century, crimson, white, and yellow varieties were imported into the south. Black, red, and green carrots were also grown.
Recently, Dutch growers have studied beneficial features purple carrots. They believe that a purple-colored vegetable provides the body with additional protection from cancer and cardiovascular diseases.

2. Black tomatoes

A unique variety of tomatoes appeared on sale in the market. According to some experts, the vegetable contains a certain substance that greatly enhances sexual desire.

The new variety of black tomatoes was named "Kumato". It is a relative of the wild plant Lycopersicon cheesmanii. It is the same size as regular tomatoes, but sweeter and has a brownish-black skin. It took six years of scientific research to improve this vegetable and start selling it in Europe. When tomatoes were first grown by the Aztecs and Incas in the 8th century, they were not only red, but also yellow, green, red, white, and black. They were grown in what is now Ecuador, Bolivia, Chile, Peru and Mexico.
This mixture of tomato and blackberry can prolong the life of mice prone to colon cancer by 30%. In addition to the benefits that ordinary tomatoes have, high levels of vitamin C and antioxidants.

3. Rainbow cabbage

"Rainbow" cauliflower appeared in. The British company Syngeta has launched a new variety of cauliflower, Rainbow Cauliflowers, on the market, the inflorescences of which are colored in bright orange, green and purple. To taste, this is exactly the same cabbage, but it adds color to cooked dishes - the new variety does not lose its rich color even after cooking.
Another advantage of the most cauliflower in the world is that the orange variety contains 25 times more beta-carotene than ordinary cauliflowers, and purple is loaded with anthocyanin, which is good for the prevention of heart disease, as it slows blood clotting.
The representative of the company, Andrew Cocker, emphasized that the unusual colors of cabbage are not at all a product of genetic engineering, but the result of traditional selection, which took more than a dozen years.

4. Strawberry Pineberry

The berry, whose name comes from pineapple (pineapple) + berry (berry), will go on sale in UK Waitrose stores today. Gourmets will have to hurry: Pineberry will only be on the shelves for the next five weeks.
The fruit, which has the same genetic structure as the common strawberry but tastes and smells like a pineapple, originated in South America. There it was discovered by Dutch farmers and has been successfully grown in greenhouses for seven years. The unique species was on the verge of extinction when Dutch farmers revived it in greenhouses. When unripe, the berries are green, and their ripeness is indicated by a white skin and red seeds.

5. Purple potatoes

In the UK, a new variety of potatoes with a rich purple color has gone on sale. All derivatives from this vegetable also remain purple - chips, mashed potatoes etc. Called Purple Majesty, the potato tastes just like its more familiar counterparts, but is loaded with anthocyanins, which give blueberries, blackberries and eggplants their distinctive flavors.
A new variety is grown in Scotland. This year, about 400 tons of crops were harvested, which is not very much, but in next year manufacturers plan to increase the rate.
Blue potatoes are divided into several types. So, for example, Franzosische Truffel-kartoffel and Linzer Blaue varieties do not lose their color during cooking, they remain dark of blue color and they break down a lot. Whereas the other two Linzer Roze and Kipfler cook for a long time and do not boil soft, but, during the cooking process, they lose their unusual color. They are usually used raw with Jerusalem artichoke in the preparation of salads.

6. Red cucumbers

These vegetables are only conditionally called "red cucumbers". Actually with classic cucumbers they have nothing in common. They do not have their own taste and are used more for decorative purposes.
This vegetable is very similar in appearance to a cucumber, although it has a bright red color. But it just tastes "none". In fact, this fruit belongs to the family of gourd plants and is called "red cucumber" or "doubtful tladianta". This miracle was brought to Europe from Southeast Asia, and is considered more of an ornamental plant than an edible one. However, if you plant this beauty in your dacha, then in a couple of years your entire garden will be solid thickets of red cucumber.

7. Romanescu

It is a close relative of broccoli and cauliflower. If you love cabbage, then you will surely enjoy this fantastic vegetable. In addition, this amazing vegetable is literally crammed with antioxidants.
Romanescu, or Romanesque broccoli, cauliflower. Designers and 3D artists are raving about its exotic fractal-like shapes. Cabbage buds grow in a logarithmic spiral. The first mention of Romanescu cabbage comes from the 16th century.
Romanesque broccoli has the most subtle taste that cabbage can have. Romanescu is not crumbly, tastier than broccoli, sweetish with a nutty rather than sulphurous flavor. A fresh head of Romanescu cabbage should be stored in the refrigerator for no more than 4 days. Since the cabbage is hard, the head is cut into pieces with a serrated knife.
A casserole is prepared with pieces of Romanescu cabbage, served with bechamel sauce and Roquefort cheese. Romanescu cabbage is rich in antioxidant carotenoids, vitamin C.
This exotic vegetable is easy to grow for those who have experience in growing broccoli, as the farming techniques are identical.

8. Kiwano melon (Cucumis metuliferus)

Kiwano melon (Antillan cucumber, horned melon, anguria). Kiwano, a kiwi countryman, comes from. Outwardly, the fruit resembles a yellow-orange cucumber with numerous horns. In fact, the nod is not as formidable as it seems: the spines are soft, the crust is loose. The best way to eat a fruit is to cut it in half and sip on the green flesh. Kiwano is like a cucumber and a 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 fruit weight 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.

9. Hand of the Buddha

These are the fruits of one of the representatives of the citrus subfamily (the Rut family), popular in Asia. The contents of this fruit under the thick skin are very reminiscent of. It has the largest of all citrus fruits. Their length is 20-40 cm. Diameter - 14-28 cm. We have already considered it in more detail in the topic

10. Durio

The durio fruit resembles some kind of "alien" fruit the size of a soccer ball, covered with a hard prickly skin. The flesh inside the fruit is pale yellow. The smell is like dirty, worn socks, rotting meat, or sewage (take your pick). However, this fruit tastes amazing and elegant. The first European explorer who tasted this fruit for the first time in the 1700s called it the "king of fruits". “It was worth going on a dangerous journey just to taste this fruit,” added the brave traveler.

11. Monstera (Monstera deliciosa)

Monstera grows in many homes. In nature, this plant produces delicious fruits. The ripe core of the monstera fruit, despite the unpleasant pungent smell, is tasty and tastes like pineapple.

12. Star fruit

The cross section of this fruit forms an almost regular star. This fruit is juicy, sweet with a sour tinge. It tastes like grapes, mango, lemon - all in one. It contains a lot of oxalic acid in its composition, so it is not recommended to abuse this fruit for people with kidney failure. The homeland of the fruit is Sri Lanka

13. Goat beard

Goat beard root. It tastes like oysters.

It would seem that we all know the standard set of vegetables: cucumber, tomato, potato, carrot and more. But, for sure, none of you suspected that almost every vegetable that we eat every day has its own exotic brother. Meet some of the most, in my opinion, exotic vegetables in the world.

purple carrot

More than one generation of people is convinced that carrots are only orange, but purple is the original, primordial color of this vegetable.
The Times reports that the color of carrots is due to beta-carotene with some addition of alpha-carotene pigment. They contain the purple pigment anthocyanin, which acts as an antioxidant.
Purple carrots are depicted in drawings made in an Egyptian temple as early as 2000 BC. In the tenth century, purple carrots were grown in Afghanistan, Pakistan, northern Iran. In the fourteenth century, crimson, white and yellow varieties were imported into southern Europe. Black, red and green carrots were also grown.
Recently, Dutch growers have studied the beneficial properties of purple carrots. They believe that the purple-colored vegetable provides the body with additional protection against cancer and cardiovascular diseases.

black tomatoes

A unique variety of tomatoes. According to some experts, the vegetable contains a certain substance that greatly enhances sexual desire.

The new variety of black tomatoes was named "Kumato". It is a relative of the wild plant Lycopersicon cheesmanii. It is the same size as regular tomatoes, but sweeter and has a brownish-black skin. It took six years of scientific research to improve this vegetable and start selling it in Europe. When tomatoes were first grown by the Aztecs and Incas in the 8th century, they were not only red, but also yellow, green, red, white, and black. They were grown in what is now Ecuador, Bolivia, Chile, Peru and Mexico.
This mixture of tomato and blackberry can prolong the life of mice prone to colon cancer by 30%. In addition to the benefits that ordinary tomatoes have - high levels of vitamin C and antioxidants.

rainbow cabbage

"Rainbow" cauliflower appearedin England. The British company Syngeta has launched a new variety of cauliflower - Rainbow Cauliflowers, which has bright orange, green and purple flowers. To taste, this is exactly the same cabbage, but it adds color to cooked dishes - the new variety does not lose its rich color even after cooking.
Another advantage of the most cauliflower in the world is that the orange variety contains 25 times more beta-carotene than ordinary cauliflowers, and purple is loaded with anthocyanin, which is good for the prevention of heart disease, as it slows blood clotting.
The representative of the company, Andrew Cocker, emphasized that the unusual colors of cabbage are not at all a product of genetic engineering, but the result of traditional selection, which took more than a dozen years.

strawberry pineberry

The fruit, which has the same genetic structure as the common strawberry but tastes and smells like a pineapple, originated in South America. There it was discovered by Dutch farmers and has been successfully grown in greenhouses for seven years. The unique species was on the verge of extinction when Dutch farmers revived it in greenhouses. When unripe, the berries are green, and their ripeness is indicated by a white skin and red seeds.

purple potatoes

In the UK, a new variety of potatoes with a rich purple color has gone on sale. Purple also remain all derivatives of this vegetable - chips, mashed potatoes, etc. Called Purple Majesty, the potato tastes just like its more familiar cousins, but is loaded with anthocyanins, which give blueberries, blackberries and eggplants their distinctive flavors.
A new variety is grown in Scotland. Blue potatoes are divided into several types. So, for example, Franzosische Truffel-kartoffel and Linzer Blaue varieties do not lose their color during cooking, they remain darkblue in color and very hard to digest. Whereas the other two Linzer Roze and Kipfler cook for a long time and do not boil soft, but, in the process of cooking, they lose their unusual color. They are usually used raw with Jerusalem artichoke in the preparation of salads.

red cucumbers

These vegetables are only conditionally called "red cucumbers". In fact, they have nothing to do with classic cucumbers. They do not have their own taste and are used more for decorative purposes.
This vegetable is very similar in appearance to a cucumber, although it has a bright red color. But it just tastes "none". In fact, this fruit belongs to the family of gourd plants and is called "red cucumber" or "doubtful tladianta". This miracle was brought to Europe from Southeast Asia, and is considered more of an ornamental plant than an edible one. However, if you plant this beauty in your dacha, then in a couple of years your entire garden will be solid thickets of red cucumber.

CabbageRomanescu

It is a close relative of broccoli and cauliflower. If you love cabbage, then you will surely enjoy this fantastic vegetable. In addition, this amazing vegetable is literally crammed with antioxidants.
Romanescu, or Romanesque broccoli, cauliflower. Designers and 3D artists are raving about its exotic fractal-like shapes. Cabbage buds grow in a logarithmic spiral. The first mention of Romanescu cabbage came from Italy in the 16th century.
Romanesque broccoli has the most subtle taste that cabbage can have. Romanescu is not crumbly, tastier than broccoli, sweetish with a nutty rather than sulphurous flavor. A fresh head of Romanescu cabbage should be stored in the refrigerator for no more than 4 days. Since the cabbage is hard, the head is cut into pieces with a serrated knife.

A casserole is prepared with pieces of Romanescu cabbage, served with bechamel sauce and Roquefort cheese. Romanescu cabbage is rich in antioxidant carotenoids, vitamin C.
This exotic vegetable is easy to grow for those who have experience in growing broccoli, as the farming techniques are identical.

goat beard

Goat beard root is very popular in Europe and the southern United States. It is spicy and tastes like oysters, which is why it is sometimes called the "oyster plant" (English - "oyster plant"). Usually used as an addition to various dishes, from soups to stew. Like all root vegetables, goat's beard root can be boiled and mashed.

hybrid fruits and vegetables

Every year more and more new ones appear in stores. hybrid fruits and vegetables, although until quite recently an ordinary banana was a real exotic for a Russian buyer. Hybrids (that is, fruits that were born as a result of interspecific crossing of plants, and not at all as a result of genetic experiments) are quite firmly entrenched on store shelves, and such hybrid fruits as nectarines and miniols, as it seems now, have always been.

However, the assortment is, of course, not limited to these two fruits. Let's look at some of the most curious fruits and vegetables that came into being through selection.

It looks like an ordinary striped watermelon, only inside it is bright yellow. But in addition to the unusual coloring, this watermelon contains very few seeds compared to the usual one. Such a watermelon was born as a result of crossing a wild watermelon, which is just yellow (although it is impossible to eat it), with an ordinary one. And now round yellow watermelons are grown in the summer in Spain, and oval ones in the winter in Thailand. By the way, yellow watermelon is especially respected there, because according to Thai beliefs, yellow color attracts money. This watermelon is tender and juicy, though not as sweet as red.

In Russia, there are also yellow watermelons, and they come from Astrakhan. For ten years, Sergey Sokolov, head of the gourd breeding department of the All-Russian Research Institute of Irrigated Vegetable Growing and Melon Growing, worked on breeding a new variety, until, finally, he was able to get a variety that he called "Lunny". By the way, the Russian variety, unlike foreign ones, is very sweet and has an exotic aftertaste, about which opinions differ: whether it is a lemon, or a mango, or a pumpkin.

It is worth saying that experiments on breeding yellow watermelon have been going on for a long time. For example, Ukrainian breeders were less fortunate than Russian ones. As a result of crossing, they got a hybrid called "kavbuz", which took only the flavor from the watermelon, and went to the rest of the pumpkin. It is best used for making porridge.

Pluot

A hybrid of plum and apricot, pluot is named after the first and last syllable of the two English words: plum (plum) and apricot (apricot). The pluot, who nevertheless went into the plum more, has a sibling - the aprium, which, on the contrary, looks more like an apricot.

Outside, pluot can be pink, green, burgundy and purple, and inside - from white to deep plum. The authors of this fruit charge a royalty of about $2 per seedling. It was bred in 1989 at the California nursery Dave Wilson Nursery, where they first grew seedlings of ordinary fruit trees for sale, and then started creating their own varieties. To date, there are eleven varieties of pluot in the world, two varieties of Aprium (a hybrid obtained from crossing apricot and plum), one variety nectaflame(hybrid of nectarine and plum), as well as one variety pichplama(a hybrid of peach and plum).

Pluot is said to make excellent juice, desserts, homemade preparations, and even wine. And when fresh, this is a real delicacy, because pluot is much sweeter than both plums and apricots.

watermelon radish

Watermelon radish seems to have turned inside out - it is not raspberry outside, but inside. From above, it is covered with a white-green skin, which makes it look like a watermelon. In shape and size, this radish is similar to a medium-sized turnip or radish, and its diameter is 7-8 cm. Outside, the radish, as expected, is bitter, and closer to the core it becomes sweetish. However, it is not as crisp and juicy as the regular variety, and is much firmer.

Watermelon radish is recommended to be baked, mashed, added to vegetables for frying or salad. Slices of watermelon radish sprinkled with black sesame seeds or black salt look very impressive. In California, this dish is a restaurant hit. For bunches of the best watermelon radishes, buyers go to farmers' markets. In Russia, this vegetable is easy to grow in the country.

Yoshta

To give the name to the love fruit of currant and gooseberry, joste, two German words johannisbeere (currant) and stachelbeere (gooseberry) were combined. Yoshta berries are almost black in color, the size of a cherry, have a sweet and sour taste, a little knit and pleasantly reek of currants.

Michurin dreamed of creating a currant the size of a gooseberry, but without thorns. He managed to bring out a dark purple gooseberry, which was called "Black Moor". Around the same time, Paul Lorenz was working on the creation of a hybrid in Berlin. By 1939, he had grown 1,000 seedlings, from which he intended to choose the best, but the Second World War began. And only by 1970, the German scientist Rudolf Bauer managed to create the perfect hybrid. Now there are two varieties of yoshta: "Black" and "Red", brown-burgundy and faded red, respectively.

A yoshta bush brings 7-10 kg of berries per season, which are used in desserts, homemade preparations, and even for flavoring soda. Yoshtu is advised to eat with gastrointestinal diseases, to improve blood circulation and remove radioactive substances and heavy metals from the body.

Yoshta, like currants, is a rare guest on store shelves, and you can buy it only at farmers' markets. Or collect from a bush grown in your own country house.

Broccolini

It's hard to believe that Brussels sprouts, Savoy sprouts, broccoli and kohlrabi are related. Recently, an addition happened in the cabbage row. Crossing common broccoli with gailan (Chinese broccoli) resulted in an asparagus-like plant with a head of broccoli on top. Broccolini does not have a sharp cabbage spirit, a little sweet, with a hint of pepper, delicate in taste, reminiscent of broccoli and asparagus at the same time. new vegetable contains a lot of useful substances and is low in calories.

In the USA, Spain, Brazil, Asian countries, broccolini is a common side dish. It is usually either lightly fried in oil or served fresh, drizzled with oil. Broccolini feels great in oriental and Italian dishes.

Nashy

Nashi is an apple/pear hybrid that has been cultivated for centuries in Asia. It is also called Asian, sand, water or Japanese pear. A round apple tastes like a juicy, crunchy pear. The color of the fruit is from pale green to orange. An apple pear has an advantage over a regular pear: it is harder, so it better tolerates transportation and storage.

It is better to use the fruit solo or in salads, because nashi contains a lot of water, which is not very good for heat treatment. In addition, nashi are served as an appetizer for wine along with grapes and cheese. There are about 10 particularly popular commercial Nashi varieties grown in the US, Australia, New Zealand, Chile, France and Cyprus.

Yuzu

Yuzu, or Japanese lemon, is a hybrid of mandarin and Ichang papeda (decorative citrus). A yellow or green fruit with a bumpy skin the size of a tangerine has a bright aroma and a sour taste. It has been used by the Japanese since the 7th century, when Buddhist monks brought it to the islands from the mainland. The fruit is also popular in Korean and Chinese cuisine.

Yuzu is used in most cases for fragrance. It has an amazing aroma - citrus, with notes of pine needles and floral undertones. Yuzu zest is one of the most popular Japanese seasonings. It is used for meat and fish dishes, added to soup, meat, noodles. Based on the zest, alcoholic and non-alcoholic drinks, jams, syrups, and desserts are made. Sour, flavorful, and not as straight-forward as lemon juice, yuzu juice is used as a vinegar and is the base for the popular ponzu sauce.

Yuzu is not only used in cooking. This fruit is a participant in the Japanese winter solstice holiday, which is celebrated on December 22. On this day, adults and children take baths with yuzu fruits, symbolizing the sun. In hot water, the fruit smells even stronger and, according to legend, drives away evil forces. It is believed that after a bath with yuzu, a person will not get a cold for a year, especially if after water procedures they have a bite of pumpkin, another symbol of the sun. Domestic animals are also dipped into the yuzu bath, and plants are watered with the remaining water.

yellow beets

IN a row of yellow, or, as it is also called, golden beets, will receive recognition on Russian market. Mind incomprehensible yellow borscht, beetroot, vinaigrette, herring under a yellow fur coat. But Americans, far from Russian kitchen traditions, on the contrary, do not get enough of yellow beets - they do not get dirty when cooked.

To taste, this vegetable practically does not differ from the usual one. The same sweet, fragrant, ready to make friends with any product - from cheese and smoked meats to citrus fruits, it is good in baked form and even in chips. Yellow beet leaves can be used fresh in salads. 9 times

The article gives short description the most popular tropical fruits from all over the world.

Longan ("dragon's eye")

Small beige longan fruits have a thin, rough skin. The flesh is milky white, pleasant, refreshing in taste. There is a shiny brown bone inside.

Looks like a big one green orange. The skin is thick. The core is orange, more or less saturated. It tastes like grapefruit, but sweeter, without bitterness.

Delicate, fresh taste milky cream the core of the lychee is covered with a rough reddish skin on top. Inside there is a bone that can be eaten. Fruit size 2.5-4 cm.

Bright red hue plum-shaped fruit. The pulp is juicy, yellow-orange. Inside there is a small flat bone. The skin is not eaten, cut off in a thin layer. Sweet, but not cloying, quite dense in texture.

Sweet and sour fruit Walnut. Grows in clusters on trees. The outer beige peel is peeled off. Inside are slices of milky pulp, which are eaten.

A miniature copy of an orange. The fruit can be eaten fresh, whole (with the skin), or in the form of marmalade, jams, tea additives. Rich in vitamins. It is highly valued as a folk remedy.

Has the shape of a bell. The structure resembles an apple: thin skin in red tones and dense crispy light flesh. The taste and aroma is similar to rose.

The unique smell and taste of coconut is recognizable in every corner of the world. In Thailand, coconut is often used to quench thirst: a hole is made in the upper part of the fruit, into which a straw is inserted. Coconut milk has a delicate and light taste. Fresh coconuts themselves have green color outside and the usual white inside.

Juicy exotic fruit is important to eat in a ripe state. Pineapple has thick brown skin and bright yellow flesh. The shape is oval, with a small bunch of hard leaves at the top. In Thailand, it is eaten with salt.

A very odd fruit. It has excellent taste, but intolerable aroma. Tender pulp is located in the core of a rounded spiky fruit. Gourmets argue that if, despite the unappetizing smell of either gasoline or rotting food, you still try unusual fruit you won't be able to think of anything else.

A huge fruit weighing up to 50 kg is the "progenitor" of Wrigley's Juicy Fruit chewing gum. Jackfruit pulp consists of pieces that look like yellow bell peppers. From above, the fruit is covered with a thick green-brown peeled. The taste is sweet, the fibers are slippery and juicy. It is eaten raw or cooked.

There are two types: golden passion fruit and the so-called "passion fruit" with purplish violet peel, which is considered slightly poisonous. The pulp is jelly-like, with many seeds, sweet and sour in taste.

A small fruit topped with dense smooth skin rich eggplant color. The white core of the fruit, consisting of slices, like a tangerine, is eaten. Taste sweet and sour, nice.

The fruits of the plant are small, up to 6 cm, rounded. From above they are covered with a bright crimson peel with long processes bent towards the end. The flesh is milky, juicy, fresh. The taste is similar to sweet white grapes.

Pitahaya (in the Russian version "Dragon's Eye")

The fruit resembles kiwi in taste, but not in appearance. Dense, dragon-like skin of rich pink raspberry hides colors white pulp, with many tiny black seeds.

The juicy and sweet floral flavor of carambola and its unusual star shape make the fruit unique. Ripe yellow fruits are eaten whole.

Cherimoya (noina)

A fruit with a green, thick and bumpy inedible skin. The inside is sweet, with many hard, bean-like pits. Ripe fruits are soft, easy to cut or even break in half.

Exotic berries of Thailand: names, photos, description for the game

Jujube (jujube)

Berries have a rounded oblong shape. The color of the skin is greenish, turning into red-brown. The core is white, dense. Inside is a hard bone. Tastes like an apple.

The structure of papaya is similar to melon. Thin but rough skin, juicy flesh and a cluster of black seeds in the core. The taste is peculiar, sweet. It echoes the taste of pumpkin and carrots.

Watermelon, not exotic for our latitudes, may surprise you in Thailand. Here it is not only habitually red, but also orange and yellow. There is a seedless variety.

Incredibly popular for its medicinal properties, the goji berry bright coral color, slightly elongated. It is mainly eaten in dried form. When fresh, the fruits can cause indigestion.

Small green berries in appearance resemble something unripe plums. The skin is thin, edible. Inside there is a dark green bone. They grow on trees, directly on the bark. It is believed that they have unique anti-aging properties. Contains large amounts of vitamin C.

Popular tropical fruit from South America

The fruit of the Brazilian palm. It looks like a blueberry. It is eaten in the form of juices, mashed potatoes, as an additive to muesli. The taste is similar to grapes.

The fruit is about the size of a large apple. The peel is bumpy, rough, green. The flesh may be yellow or reddish in color. The taste depends on the variety: from sweet to sour.

A distant relative of familiar tomatoes. Oblong shape, orange and red shades. The peel has bad taste, so it is removed before eating. The taste is similar to tomato, but with hints of passion fruit.

Small physalis fruits are located inside a dry leaf box. They look a bit like large yellow cherries. The taste is juicy, sweet.

Cashew fruits, which are mistakenly considered nuts in our latitudes, consist not only of dense seeds. Part of this fruit is juicy and sweet in taste. Externally, the cashew fruit resembles a pepper pod. red-orange colors.

oblong fruit creamy greenish shades with purple longitudinal stripes. The bone is inedible. They eat juicy, melon-like flesh.

Large, up to 30 cm in diameter, fruits breadfruit similar in shape to a melon. The peel is green, hard, with small tubercles. The core is creamy yellow, sticky, sweetish in taste. In food it is more often used in cooked form, it can be consumed raw.

Tropical fruits photos, names, descriptions

snake fruit (herring)

The fruit has the shape of a drop, the size is the size of an average pear. The peel resembles snake scales, shiny brown. Easy to clean. The pulp is white. Different varieties taste may differ.

Tamarind (Indian date)

Often the fruits of the plant are called "pod fruit". Outwardly, the fruits look like light brown beans. Sauces, mousses are prepared from the seeds inside the pod. They can also be eaten raw. The taste is sweet, pleasant.

Children's fantasies about chocolates growing on trees have a real justification. The fruits from the seeds of which chocolate is obtained grow on trunks tropical trees. Outwardly, they resemble a very elongated pumpkin. Depending on the variety and degree of ripening, they can be yellowish or red.

sapodilla

Fruit, the structure of the pulp resembles a persimmon. In an unripe state, knits. Rounded, covered with brown skin on top. The flesh is dark, with small, easily separable bones.

Sirsak (soursop)

Large, up to 7 kg, fruits. Outside covered with a greenish, dense and rough peel. The pulp is white, airy, with pleasant taste strawberry and lemon.

Video: 10 RARE EXOTIC FRUITS