Tropical fruit species. exotic fruits of thailand

fruits of thailand

1.mangosteen
Rounded fruit, similar to a small eggplant with a very thick skin. Under it are white lobules resembling
garlic. The fruit has a characteristic delicate sweet and sour taste. Mangosteen is rich in calcium, phosphorus and vitamins B and C.

2.durian
A large fruit, reaching a mass of 5 kg, is covered with a dense peel and dotted with large spines. The pulp is very tender, the consistency resembles a thick cream with a nut-cheese taste. The ripe fruit has a corrosive putrefactive odor, so it is forbidden to carry durian indoors. The smell is less intense or completely elusive if the fruit has just been peeled. In Asia, durian is highly valued, it is considered the “king of fruits” and miraculous properties are attributed to it.

3.Rambutan
Rambutan fruit is round or oval, about the size of a ping-pong ball or a chicken egg. The red skin is densely covered with stiff hairs. The pulp of rambutan is a white gelatinous mass with a sweetish taste.
The fruit is rich in calcium, phosphorus, iron and vitamin C.

4.tamarin
Curved bean-like fruit, 10-15 cm long. It has a sour-sweet, sometimes tart taste. Tamarind
used as an effective but mild laxative.

5.Longan
Outwardly, the fruit looks like a nut, it is easy to clean. Under the peel is a transparent juicy pulp that has a sweet taste.
The fruit has one large seed. The use of this fruit has a beneficial effect on the skin, it contains a lot of phosphorus,
calcium and amino acids.

Difference between Longan and Lancon

6.Eye of the Dragon
The birthplace of this fruit is South America, and he himself is the fruit of a cactus. The pulp of the dragon fruit comes in white and burgundy colors with many black seeds. Its taste is barely perceptible, not pronounced, sweetish-sour. It is best to consume the dragon's eye chilled, as it perfectly quenches thirst. The fruit stimulates blood circulation, is useful in diseases of the cardiovascular system and the thyroid gland.

7.pomelo

Pomelo is the largest fruit in the citrus family. May weigh more than 1 kg. The color of the pulp is red to yellowish. The taste is reminiscent of grapefruit, but more delicate and without pronounced bitterness. It is a source of vitamin C.

8.Mango
Depending on the degree of ripeness and variety, mango is yellow, red and green. Mango has a bright, characteristic sweet, occasionally sweet and sour taste. The aroma of mango is extremely expressive and pleasant. The unripe fruit is an indispensable component of many Thai salads. The fruit has a good effect on the cardiovascular system, is favorable for the digestion process.

9.Papaya
The fruit is fleshy, oblong, shaped like a zucchini. The peel of a ripe fruit has an orange-yellow color. The ripe fruit is used for dessert, and the famous Thai Som Tam salad, a classic Thai dish, is made from green papaya. Papaya contains a lot of iron, vitamins A, B, C and D. The fruit is valued for its ability to improve the digestion process: it normalizes the acidity of the stomach and relieves pain during exacerbation of stomach diseases.

10.noina
The fruit of the noina is pale green in color, with a bumpy peel, similar to a cone. Ripe fruit is soft, with a pleasant aroma. The flesh is white with black pits and has a very sweet and slightly astringent creamy taste. It is customary to eat Noina with a spoon, breaking it into two halves. The fruit is rich in amino acids.

11.Sapodilla
Another variant of the name is sapodila. It is very similar in appearance to kiwi, only less "hairy" and having a dark brown color. The taste is sickly sweet, milky caramel. The fruit is often used for serving dishes because of its beautiful brownish hue of the pulp; various drinks, desserts, and sauces are prepared from it. The season is from October to December. Raises blood pressure.

12.Guava
In appearance, the fruit looks like a large bumpy green apple. The season is all year round. This fruit is cut into slices, with the soft pits cut out in the middle, and eaten like a green mango, sprinkled with a mixture of spices and sugar, or simply without seasoning. Ripe fruits should be consumed with the peel to improve digestion and stimulate the heart.

13.carambola
The fruits are yellow or green, similar in size and shape to sweet peppers, but when viewed from above or below, they are star-shaped. Ripe fruits are very juicy, have a pleasant floral taste, not very sweet. No need to peel, just cut into pieces (“stars”). The season is from October to December. Contains a lot of vitamin C.

14.Bail
Very widespread in Southeast Asia. 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. Fruits are round or pear-shaped in diameter up to 20 centimeters. Ripe fruit is yellow. Inside the pulp and a few seeds covered with hairs. The flesh is yellow, fragrant, not too sweet and a little astringent. If you can't taste the fruit fresh (which, in general, you shouldn't worry about), you can buy tea from the Bail fruits, called Matum. It is a fruit cut into slices and dried. It is believed that it is very effective in the treatment of colds, bronchial and asthmatic diseases.

15.Avocado
Avocados are also called American perseus and alligator pear. 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. Avocados are more commonly used for cooking than for eating raw. But dishes prepared with avocados can greatly diversify the festive table.

16.Jackfruit
Jackfruit fruits are the largest fruits growing on trees: their weight reaches 34 kg. Inside the fruit are several large sweet yellow lobules of edible pulp. 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.

17.Noni
This fruit is also known under the names of big moringa, Indian mulberry, healthy tree, cheese fruit. The noni fruit resembles a large potato in shape and size. Noni cannot be called very tasty and fragrant, ripe fruits have an unpleasant odor (reminiscent of the smell of moldy cheese) and a bitter taste, but are considered very useful. In some regions, noni is the staple food of the poor. It is usually consumed with salt. Noni juice is also popular. Noni bears fruit all year round.

18.passion fruit
This exotic fruit is also called the passion fruit, because it is credited with the properties of a strong aphrodisiac. Passion 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 seeds. 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 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.

19.Buddha hand
This is a type of citron. It is also called the fingers of the Buddha and the finger citron. 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. The fruit consists 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).

20.Sala (salak, rakum, snake fruit)
Oblong or round fruits of small size (about 5 cm long), red or brown, covered with dense small spines. Fruit with a very unusual, bright sweet-sour taste. Someone reminds a persimmon, someone a pear. 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.

21.Lychee
Round red fruit, up to 4 cm in diameter. Wonderful, delicious fruit. It has one bone in the middle. 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. 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.

22.Kiwano
Also known as horned melon, African cucumber, Antillean cucumber, horned cucumber, anguria. Kiwano
really looks like a big cucumber in the cut. Although it is a fruit, another question. The fact is that the fruits of Kiwano grow
on the vine. It is cultivated mainly in Africa, New Zealand, on the American continent. Kiwano fruit
oblong, up to 12 centimeters in length. The color is yellow, orange and red depending on the degree
maturation. Under a dense peel, the flesh is green, the taste is somewhat reminiscent of cucumber, banana and melon. Fruit not
peeled and cut into slices or halves (like a normal melon), and then the pulp is eaten. Also used with
salt.

23.A pineapple
The most common varieties in Thailand: Nanglay - a small round fruit with a yellow-green peel and yellow juicy
pulp; phuket - a fruit with a yellow-orange skin and dark yellow sweet and crispy flesh; phulae - small
round fruit, the smallest of all species, with a yellow-brown skin and light yellow fragrant flesh; sri racha
- a large reddish-brown fruit with yellow flesh, sweet and sour taste. Pineapple is rich in vitamins A and C,
calcium, phosphorus and bromelain, helps fight colds and low blood pressure.

24.rose apple
Usually in the shape of a bell, this is the most common variety. There are also flattened rose apples and even
oval. The color of this fruit is red, green and pale pink. Inside is always light. It has a coniferous taste.
sour, not bright. But the fruit is incredibly juicy. Excellent thirst quencher. They don't have bones. Therefore it is very convenient
give it to children. You don’t even need to clean it, it is used together with the skin. Outwardly, the fruits of a rose apple are slightly
reminiscent of cashew apples. In Thailand, the rose apple is sold all year round.

25.Cancers
A very interesting fruit, because in its shape it resembles a drop, and its skin looks like a shell, which is very easy to remove. Crayfish need to be cleaned very quickly, because this fruit has a skin covered with sharp spikes. Its taste is unusually rich and sour-sweet, roughly similar to kiwi or strawberries.

26. Coconut or maprao
Very different from the usual hairy brown walnut. Thai walnut is huge, almost the size of a human head. Unripe coconuts - maprao - have a refreshing fragrant juice and tender white flesh. In season, coconut juice is sold directly in the shell, a hole is cut through it and a straw is inserted.

Have you ever wondered what a rich assortment of citrus fruits are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and application. One thing unites all types of citrus fruits - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, brightness of taste, but a bright aroma is their calling card.

It is believed that representatives of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others have appeared thanks to the labors of breeders. Lime, mandarin, citron and are considered the progenitors of citruses. Various combinations of properties and qualities of these fruits have created the whole variety of sweet and sour, sunny citrus fruits.

Ugli (Uglifruit)

This citrus fruit is a successful hybrid of a mandarin and an orange. J. Sharp grafted a cutting of an unprepossessing plant into sour oranges and obtained a fruit superior in sweetness. He continued grafting until he developed a sugar variety with a minimum number of seeds. 15-20 years after the first experiment, Ugli fell in love in European countries. Today the citrus fruit is grown in Jamaica and Florida from December to April.

The name comes from the English "ugly" and means "ugly". We can safely say that this is the very case when you should not judge by appearance. A yellowish-green wrinkled peel with large pores and orange spots hides a juicy, sweet flesh underneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of cloying tangerine with a noble note of grapefruit bitterness.

Uglifrut grows up to 10-15 cm in diameter. Ripe fruit should be heavy in weight. If, when you click on the spots, the fruit is strongly deformed, it means that it is overripe and has already begun to deteriorate. A special difference is the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes, the tree is grown in tubs around the world, including in Russia.

Agli is eaten fresh. In cooking, it is used to make marmalade, jams, preserves, salads, yogurt, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.

It's hard to believe, but a citrus familiar from childhood is a natural hybrid of mandarin and pomelo. The plant was first discovered as early as 2500 BC. Its homeland is China, from where hundreds of years later the fruit spread to European countries. For this, the orange is also called the Chinese apple. The orange round fruit is protected by a dense skin that hides large grains of pulp.

It is known that lemon and orange are the most consumed and common citrus fruits. Unlike its sour counterpart, the sunny fruit is more often eaten in its natural form, and is also used in cooking for the preparation of candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and pastries. It is impossible to remain silent about the delicious orange juice, which is one of the most popular drinks in the world. The peel of the fruit is also used in the production of beverages, although alcoholic ones, such as wine or liquor.

Of course, we are mostly familiar with sweet oranges, but there are also bitter (orange), which you will learn about a little later.

King orange or red orange

In addition to the usual, orange, there are bloody oranges. They look very exotic, they are often called beetles. Citrus fruits owe their unusual name to red-colored pulp: from light to saturated. The point is the anthocyanin pigment and its concentration in various varieties. Outwardly, the beetle looks like an orange, it is smaller and has red-orange spots on the porous peel. The pulp contains practically no seeds. The slices are easily separated from each other.

The fruit is a natural mutation of the orange and is similar in taste. Red citrus is eaten fresh or used in salads, smoothies and sweet desserts. Rich juice looks attractive. Most varieties of blood fruit are grown in Mediterranean countries. The most famous of them are Moro, Sanguinello and Tarocco.

Fragrant bergamot is a descendant of bitter orange (orange) and lemon. The birthplace of the fruit is considered to be Southeast Asia. It is named after the Italian city of Bergamo, where the citrus was domesticated.

The pear-shaped, roundish fruit of dark green color is protected by a dense wrinkled peel. Due to the specific bitter-sour taste, fresh fruit is not often eaten. Marmalade and candied fruits are prepared from it, teas and confectionery are flavored. Essential oil with a pleasant refreshing aroma is used in perfumery.

A citrus fruit native to India, a descendant of the citron and lemon. Outwardly, it looks like a round, portly lemon. When rubbed, the leaves exude a delicious smell, similar to the spice of ginger and the freshness of eucalyptus. The yellow-sand smooth peel covers a pale, almost transparent, sour pulp with numerous small bones. Due to its spicy taste, Gayanima is a popular ingredient in marinades in Indian cuisine.

Scientists have long argued as to which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed that this is a natural hybrid of orange and pomelo. First, the plant was discovered in Barbados in 1650, and a little later in Jamaica, in 1814. Today, citrus has spread to most countries with a suitable subtropical climate. The name comes from the word "grape", which means "grapes". When ripe, the fruits of grapefruit closely gather side by side, resembling bunches of grapes.

A large rounded fruit reaches 10-15 cm in diameter, weighs about 300-500 g. The flesh is hidden under a dense orange shell, divided by bitter partitions. This variety of citrus fruits is varied in the color of sweet grains: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. The number of small bones is minimal, there are representatives with their complete absence.

When choosing a grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can retain its taste properties for a long time, even during heat treatment. Grapefruit is eaten fresh, used as an ingredient in dishes and drinks: salads, desserts, liqueurs and jams. Delicious spicy candied fruits are made from the peel. The fruit is peeled and freed from partitions, or cut across, after which the pulp is eaten out with a small spoon. The fruit, like juice, due to its composition, is included in the list of products for weight loss.

An intraspecific hybrid of tangerines - dekopon, which is also referred to as sumo, was discovered in Nagasaki in 1972. Citrus is native to Japan, South Korea, Brazil and some US states and is grown in large greenhouses. Fruits mainly in winter. Unlike its ancestors, the citrus fruit is larger in size and is decorated with a large, elongated tubercle at the top. The orange peel is easily separated and peeled off. Beneath it are hidden sweet, poured pitted pulp.

From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a relief peel and brightly defined slices. The fruit is used in folk medicine and in spiritual rituals. This is one of the oldest ancestors of citrus fruits. Currently considered endangered.

Yekan or anadomican, whose homeland is Japan, is still a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and tangerine. The fruit was first discovered in 1886, and has been bred in China for some time.

Yekan can be compared to a grapefruit. The fruits are similar in size, weight and ways of eating. The fruit also has a slight bitterness of the partitions, but the pulp itself is much sweeter. Bright orange, sometimes red anadomican fell in love with the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.

The second name of citrus fruit is estrogen. A separate type of citron, practically does not contain pulp, is used in religious ceremonies. Very large, grows 1.5-2 times the size of a human palm, slightly tapering from the base. The peel is massive, bumpy, elastic. The pulp is slightly sugary, does not have a pronounced aroma.

Indian lime comes from the country of the same name. Also called Palestinian and Colombian limes. The fruit is considered a hybrid of Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and lime. Unfortunately, attempts by scientists to breed this variety in the laboratory have not been successful.

Light yellow fruits are spherical, or vice versa, slightly elongated. Thin smooth peel has a light, subtle smell. The flesh is transparent yellow, slightly sweet, even a little bland in taste, due to the absence of acids. The fruits of this plant are not edible. The tree is used as a rootstock.

Ichandarin (Yuzu)

A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. The ancient citrus plant of China and Tibet is considered an essential ingredient of the national cuisine. Outwardly, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine flavor and a refreshing aroma. In cooking, it is used as an alternative to lemon or lime.

The citrus fruit is also called kabusu. It is a hybrid of bitter orange with primitive citrus fruits (papedas). Kabosu is native to China, but the people of Japan also cultivate this plant. The fruit is plucked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on a branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.

Sour fruit - the owner of a transparent amber pulp with a slight lemon aroma and a large number of small, bitter seeds. Vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks are prepared from citrus. Zest is used to flavor confectionery.

Calamansi or musky lime is a citrus fruit, similar in shape to a miniature spherical lime. The taste is clearly felt a combination of mandarin and lemon. It is considered the oldest citrus fruit, which served as an ancestor for many representatives. Valued in the Philippines. The fruit is used in cooking as an alternative to lemon or lime.

Calamondin (Citrofortunella)

Despite the fact that the plant is also called the dwarf orange, there is no direct relationship between citruses. The citrus fruit comes from the mandarin and the kumquat. The tree was discovered in Southeast Asia, spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small tangerine. Everything in this fruit is edible, even the orange thin peel that protects the sugar pulp. Jam and candied fruits are prepared from juicy mini-citrus with an unusual taste. Juice acts as an excellent marinade and addition to second courses.

The citrus fruit is called the sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a weighty wrinkled lemon. Beneath the thick, warm yellow rind is orange flesh with a subtle, subtle citrus scent. Due to the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruits and marmalade are prepared from it, juice is used as a seasoning. Seeds, leaves, flowers and rinds are used as raw materials for the preparation of oils used in cooking and perfumery.

The plant often decorates the urban landscape, or citrus fruits with an underdeveloped root system are moved to it. In folk medicine, karna is considered a drug against diseases of the circulatory, respiratory system and gastrointestinal tract.

Additional fruit names are Kombava citrus. This citrus with inedible sour pulp reaches about 4 cm in diameter. The dense wrinkled lime-colored zest is extremely rarely used in cooking. It may seem that citrus fruit does not have special significance for humans. This is wrong. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Cambodian, and also Malay dishes cannot do without it. Tom Yum soup is not possible without fragrant leaves with spicy sourness.

A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing an orange and a grapefruit. The sandy-orange fruits are considered inedible for their strong sour and unpleasant bitter taste.

This is the sweetest hybrid of mandarin and orange created by Pierre Clementin in the early 20th century. Outwardly, citrus is similar to tangerine, it is distinguished by a rich saffron color and a matte smoothness of the peel. Juicy, fragrant pulp surpasses its ancestors in sweetness, contains many seeds. The fruits are consumed fresh, in cooking they are used similarly to ancestral fruits.

An unusual citrus fruit is a hybrid of Fingerlime and limandarin Rangupr. Citrus was first discovered in Australia in 1990. Small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh and cooked.

Citrus is also called Australian, which is associated with the place of growth. Rounded greenish fruits, thick skin, light, almost transparent flesh. Candied fruit is prepared from the fruit, drinks are decorated and essential oil is obtained.

A miniature citrus fruit classified as a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, earning it the name Japanese and Golden orange. In fact, it looks like a small lemon with a rounded top. The slightly acidic flesh is paired with an edible honey rind. The fruit is eaten as an independent product, added to sweet dishes and baked with other products.

Most often, it is the Mexican lime that is mistaken for a representative of this citrus. It is depicted on the labels of drinks and products that include lime. Lime green neat fruit with a very acidic, translucent pulp. much more acidic than lemon, used in cooking for similar purposes. A fragrant essential oil is extracted from the zest and seeds. Ripe fruits always look weighty for their size.

Limetta is still a subject of controversy among breeders and citrus lovers. It is not known which fruits belong to the ancestors of citrus. Sweet or Italian lime is classified as both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened, pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Drinks are prepared from citrus fruit, including alcoholic drinks, canned or turned into dried fruits.

A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained in the early 20th century. Small, yellow-green oval fruit originated in China. The peel is edible sweet, the pulp with appetizing bitterness. Citrus makes refreshing drinks, lean dishes with an incredibly pleasant aroma.

Habitual and familiar to everyone, yellow, sour citrus is an ancient natural hybrid, originally from South Asia. There are versions that lemons are descended from lime and citron or orange and lime. In any case, these are healthy citruses - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with bones. Acidity varies by variety and growing conditions. There are many options for consuming citrus: eaten raw, preparing marinades, sauces, added to many dishes.

A beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus fruits that adorn the cities of Europe. Citrus fruit is resistant to adverse climatic conditions, decorated with yellow, light green and orange-orange fruits. Greenish beautiful foliage fits perfectly into the urban landscape. Flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking, it replaces the usual lemon.

Meyer lemon (Meyer) or Chinese lemon is a hybrid of an ordinary lemon with an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, citrus fruit is grown at home. Meyer lemon is distinguished by its large size, rich warm color and pleasant taste, appreciated by gourmets around the world.

Limandarin Rangpur

From the name it is clear that this is a hybrid of lemon and tangerine, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a rootstock and decorates the urban interior with it. In cooking, it is used as a lemon, serves as an ingredient for the preparation of candied fruits and marmalade, and is added to juices for flavoring.

Otahite is a sweet rangpur discovered in Tahiti in 1813. It has a cloying taste when compared with other limandarins.

Sweet mandarin - a guest from southern China, is now grown in Asia and the Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary flesh. Depending on the variety, color and taste vary. The fruit is eaten fresh, many dishes, sauces and desserts are prepared, drinks and pastries are flavored.

Noble mandarin or royal mandarin

A citrus fruit with a noticeable, memorable appearance. It is a tangor - a hybrid of mandarin and sweet orange. Kunenbo or Cambodian mandarin came from Southwest China and Northeast India. Outwardly, it looks like an “aged” tangerine, a dark orange wrinkled, porous peel fits snugly to the slices, slightly outlining their contour. Rarely found on our shelves. The pulp is very sweet, with a lot of juice and a pleasant aroma. Noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.

Mandarin Unshio

Like many tangerines, Unshio (Inshiu, Satsuma) appeared in China, from where it spread to the countries of Southeast Asia. Citrus fruit is productive and adapts to low temperatures, therefore it is presented in European countries as an element of landscape design. Many mandarins imported to Russia belong to this variety.

The fruit is yellow-orange in color, round, slightly flattened from the top. The juicy pulp easily separates from a peel, does not contain seeds. Yingshiu is sweeter than regular tangerine, similar in use.

A hybrid of mandarin and kumquat is also called Orangequat. An attractive plant with an alluring sweet fragrance. The fruits are oval in shape, slightly elongated, similar to a kumquat enlarged at times. The sweet, edible rind ranges from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinokvat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are prepared from it, alcohol is flavored.

One of the representatives of the citron, which will be discussed later. It has a pleasant sweetness and less acidity. It grows in Morocco, ideal for making marmalade and candied fruits.

Delicious citrus fruit, obtained by the labors of breeders in 1931. Named after the city of the same name where it was bred. We can safely say that this is an excellent combination of tangerine and grapefruit. Rounded red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin, but strong, easily peeled off. The pulp is sweet and sour, with a small amount of seeds. - a storehouse of folic acid, necessary for human health. Eaten fresh, squeeze the juice and add to pastries. Essential oil and peel flavor alcoholic beverages.

Citrus with a "murmuring name" is also referred to as honey. Murcott or Marcott was developed by scientists in the United States almost 100 years ago by crossing an orange with a tangerine. Today, the sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to the tangerine, surpassing it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. It is mainly used fresh.

Natural descendant of bitter orange and pomelo, found in the 17th century in the land of the rising sun. It looks like a large, elongated pear-shaped lemon. The crusts are light yellow, dense, easy to peel off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, citrus fruit can be eaten as an independent product.

Despite the name, citrus is not a grapefruit at all. Presumably, this is a descendant of pomelo and grapefruit or natural tangelo. The place of origin is also unknown.

Compared to grapefruit, the fruit is smaller and much sweeter. Thin light green-yellow skin with slight wrinkles, easily removed, exposing fragrant orange-pink flesh. Citrus makes delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.

So called the descendants of grapefruit and orange. The most popular representative is Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. The fruits are lemon-orange in color, the size of a grapefruit, slightly elongated. The pulp is very close to orange in taste. The fruit is canned, candied fruits are made from it, or the pulp is eaten with a small spoon, after cutting it in half.

The famous tangor is the result of a mixture of tangerine and orange, found in 1920 in Jamaica. Citrus fruit is also called tambor and mandora. The fruit is larger than a tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combines the taste qualities of predecessor fruits. Eaten fresh and used in cooking.

One of the memorable, unusual plants, originally from Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin of different colors (from transparent yellow to red-pink), the flesh of the corresponding shade is hidden. The shape of the contents is similar to fish eggs, has a sour taste and a persistent citrus aroma. The original is added to ready-made dishes and decorate them.

Ancient plants that scientists believe are the ancestors of many citrus fruits, including the kumquat and lime. Green fruits with thick wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, therefore it is inedible. Papeda is resistant to frost, often used for citrus rootstocks with an underdeveloped root system.

A plant with a very interesting origin. Tahiti lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small rich green oval-shaped fruit with yellow-green flesh. First discovered in the United States, grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcoholic products.

A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for "swollen lemon") and Sheddock (after the captain who brought the seeds to western India).

The fruit is large, yellow, similar to grapefruit, reaches 10 kg in weight. Under the thick fragrant and oily peel contains a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmus is much sweeter than grapefruit. It is eaten fresh, included as an ingredient in various dishes. For example, the national cuisine of China and Thailand is not complete without this product.

So we got to the bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of mandarin and pomelo, inedible due to the specific sour taste. The Asian citrus fruit is mainly valued for its aromatic zest. Today it is grown in the Mediterranean, found only as a cultivated plant. In many countries, the orange has been domesticated and planted in pots, decorate houses and apartments. Round, shriveled fruits are covered with a red-orange skin. It peels off easily, releasing a pleasant lemon-orange flesh. Jam and marmalade are prepared from the fruit, drinks and pastries are flavored with zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfumery.

Citrus fruit is considered the most delicious tangerine in the world, also referred to as Suntara or Golden Citrus. Born in the mountains of India and widely distributed in countries with a suitable hot climate. In some countries it is grown as a houseplant for decoration. Orange smooth fruit with a thin skin and sugar, incredibly fragrant pulp. Eat and use like a normal tangerine.

This plant is the closest relative of the lemon, also called Trifoliata, the wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. Frost resistant, often used as rootstock. Small yellow fruits are covered with soft fluff. Elastic, dense skin is peeled off badly. The pulp is oily, strongly bitter, therefore it is not used in cooking.

Rangeron (Tashkent lemon)

A variety of lemons bred in Tashkent, for which it is also called the Tashkent lemon. Smooth, rounded fruit has a pleasant citrus smell with a slight hint of pine needles. Inside and out, the fruit is painted in a warm, rich orange color. The skin is sweet and edible. It tastes like an orange with a delicate sourness.

In fact, these are the names of different fruits. Oroblanco was bred in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists recrossed the new plant with a grapefruit and produced a fruit that was superior in sweetness, after which they named Sweety. Both citrus fruits are also referred to as pomelit.

Light yellow or greenish fruits are covered with a bitter, thick peel. The pulp of a delicate, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweets are eaten like a grapefruit, cut in half and taking out sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.

The fruit belongs to the bitter oranges, grows in Seville. Outwardly similar to a mandarin, slightly larger in size. It is not consumed on its own due to an unpleasant taste. It is used for the preparation of marmalade, flavoring of alcoholic products, and also as a rootstock.

Japanese citrus fruit obtained by combining paped and tangerine. Sudachi looks like a slightly rounded, green mandarin, covered with a dense peel. The pulp is comparable to a lime: light green, juicy, overly acidic. Juice is used instead of vinegar, marinades and sauces are prepared from it, drinks and desserts are flavored.

A very sour tangerine that comes from China. Small citrus fruits are flattened, packed in an orange-yellow thin skin. The pulp is very acidic, therefore it is not used in its natural form, it serves as a product for the preparation of desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.

A group of citrus fruits derived from sweet mandarin (tangerine) and orange is called Tangor. The most famous representatives - Ortanik and Murcott are described in detail in the article.

It is worth saying that "tangerine" does not apply to botanical terms and plant classification. This is a variety of very sweet tangerines grown in China and the United States. The fruit is rich orange in color, easily peeled from a thin peel. The pulp is juicy, pitted. Eat and use like a normal tangerine.

Citrus fruits, which appeared from tangerine (sweet tangerine) and grapefruit, are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos do not grow naturally and require hand pollination. All fruits are large in size and have a sweet taste.

Descendant of orange and mandarin, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from mandarin in bright red color. The skin is thin and easy to peel off. The pulp is slightly sugary, juicy, smells delicious. Citrus fruit is used in Japanese cuisine.

Thomasville (Citranzhquat)

The name itself indicates the ancestors of the plant. Obviously, this is a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the US city of the same name. The citrus fruit looks like a small, pear-shaped lemon with a thin skin. It can be used in different ways, depending on the degree of maturity. Ripe fruits, similar in taste to lime, are used in a similar way. Replace lemon with green citranium.

African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines, they smell very tasty. The pulp hides from 1 to 3 large seeds. Citrus fruit is consumed like mandarin, used in folk medicine in Africa. Also, this plant is considered the strongest aphrodisiac.

The result of the hybridization of lemon and tangerine, the appearance and taste of which confuses many people. The fruit looks like an orange lemon, and tastes like a sweet and sour tangerine. Like both parents, it is used in cooking.

Another interesting citrus fruit derived from sweet orange and poncirus. Citrange is similar to citrandarine, slightly larger, with a smooth surface. The taste is not the most pleasant, so the fruit is not eaten fresh. It serves as a raw material for the preparation of jam and marmalade.

One of the oldest citrus fruits with the largest fruits and thickest skin. Cedrat, as it is called, was the first citrus brought to Europe.

The citrus fruit looks like a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, occupies about half of the volume. The pulp is sour, cloying or slightly bitter can be felt. Fresh fruit is usually not eaten. The filling is suitable for making jam, and the massive shell goes for candied fruit. An essential oil is also obtained from citron, which is used in many industries.

The original and memorable citron "Buddha's fingers". Due to an unknown anomaly, the fruit sprouts do not fuse together, forming a fruit that looks like a human hand. Fruits of yellow-beige color contain many seeds and a minimum of pulp. The fruit smells very good. Candied fruits, marmalade and jam are prepared from the zest, grind it and add it as a seasoning to the main dishes.

Japanese citrus with a very interesting taste, the result of crossing tangerine and grapefruit. Large lemon-colored fruits with a very thick skin. The pulp is sour, does not have sweetness, but on the contrary, it is slightly bitter due to partitions. The fruit is eaten fresh, like grapefruit.

Citrus halimii

Citrus halimii (Mountain Citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian peninsula and the adjacent peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in the rain forests of the southern regions between altitudes of 900 to 1800 m. In fact, this fruit was identified by botanists not so long ago. It was described for the first time in 1973.

Our family loves sweet pepper, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in central Russia.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. And what about those who do not have experience, but want to have houseplants at home - not stretched stunted specimens, but beautiful and healthy, not causing guilt by their extinction? For beginners and flower growers who are not burdened with a long experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a pan with banana-apple confiture is another recipe for everyone's favorite dish. So that cheesecakes do not fall off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder and soda, and thirdly, the density of the dough - you can sculpt from it, it is not tight, but pliable. A good dough with a small amount of flour will come out only from good cottage cheese, and here again, see the “firstly” paragraph.

It is no secret that many drugs from pharmacies migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived almost with hostility. At the same time, potassium permanganate is a long-known antiseptic, which is used both in medicine and in veterinary medicine. In crop production, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden and vegetable garden.

Pork meat salad with mushrooms is a rural dish that can often be found on the festive table in the village. This recipe is with champignons, but if you can use forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers do not tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste juicy handsome men from your garden at the beginning of summer or even in May. It is only necessary to take into account some features of this plant.

Polissias is a great alternative to classic variegated shrubs and woody ones. The ornate round or feathery leaves of this plant create a strikingly festive curly crown, while the elegant silhouettes and rather unassuming nature make it an excellent candidate for being the largest plant in the house. Larger leaves do not prevent him from successfully replacing Benjamin and Co. ficuses. Moreover, poliscias offers much more variety.

Pumpkin cinnamon casserole is juicy and incredibly tasty, a bit like pumpkin pie, but, unlike pie, it is more tender and just melts in your mouth! This is the perfect sweet pastry recipe for families with children. As a rule, kids do not like pumpkin very much, but they never mind eating sweets. Sweet pumpkin casserole is a delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders on a road, or a highway passes nearby, then a hedge is a must. "Green walls" will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will consider the optimal plants for creating a hedge that can reliably protect the site from dust.

In the first weeks of development, many cultures need a pick (and not even one), while others need a transplant “contraindicated”. To "please" both of them, you can use not quite standard containers for seedlings. Another good reason to try them is to save money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to non-traditional, but very effective and interesting containers for seedlings.

Healthy Red Cabbage Vegetable Soup with Celery, Red Onion and Beetroot is a vegetarian soup recipe that can also be prepared on fasting days. For those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be very fragrant and thick, and in fasting you can serve a portion of soup with lean bread - then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word is not translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere ... In this northern country, by the way, most of the time in the year is cloudy weather and little sun. The summer is also short. And the level of happiness at the same time is one of the highest (the country regularly ranks first in the UN global ranking).

Meat balls in sauce with mashed potatoes - a simple second course inspired by Italian cuisine. A more familiar name for this dish is meatballs or meatballs, but Italians (and not only them) call such small round cutlets meat balls. Cutlets are first fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, just delicious! Minced meat for this recipe is suitable for any - chicken, beef, pork.

Only the most timid traveler, finding himself in an exotic country, embarrassed by the appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is the gastronomic revelation that can become one of the most vivid impressions of the entire trip.

Below are exotic fruits from different countries - with a photo, description and English equivalents of names.

Durian

The fruits of durian - "a fruit with the taste of heaven and the smell of hell" - are irregular oval in shape, with very sharp thorns. Under the skin - viscous pulp with a unique taste. The “king of fruits” has a strong ammonium smell, so strong that durian is forbidden to be transported on airplanes and carried into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. Thailand's most fragrant and most exotic fruit is very rich in vitamins and nutrients.

A few rules for those who want to taste (by no means try!) Durian:

• Do not try to choose the fruit yourself, especially in the off season. Ask the seller about this, let him cut and pack it in a transparent film. Or find already packaged fruit in the supermarket.
• Lightly press down on the pulp. It should not be elastic, but easily slip under your fingers, like butter. Elastic pulp already smells unpleasant.
• It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of great power. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered with the coolness of mangosteen.

Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.

Season: April to September, depending on the region.

Mangosteen

Other names are mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white flesh resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen are six or more soft white slices: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and gently squeeze: the peel should not be hard, but not very soft either. If the skin breaks unevenly in different places, the fetus is already stale. You can open the fruit by making a hole in the peel with a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you just crush it. Handles transportation well.

Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.

Season:

Jackfruit

Other names are Indian breadfruit, eve. It is a large fruit with thick, spiky, yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchesse pear. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripe is cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.

Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.

Season: January to August, depending on the region.

Lychee (Lychee)

Other names are litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin is a white transparent pulp, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits Sold in canned form or in plastic bags.

Where to try: Thailand, Cambodia, Indonesia, Australia, China.

Season: from May to July.

Mango

One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango resembles the aroma of apricot, rose, melon, lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.

Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.

Season: year-round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.

Papaya

Large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. Taste is a cross between melon and pumpkin. Ripe papaya has bright orange flesh that is extraordinarily tender and pleasant to eat and aids in digestion. Unripe papaya is added to a spicy Thai salad (som tam), it is fried, and meat is stewed with it.

Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.

Season: all year round.

Longan

Other names are lam-yai, "dragon's eye". It is a round, brown fruit that looks like a small potato. Very sweet and juicy and high in calories. Easily peelable skin covers a transparent white or pink pulp, close in consistency to jelly. In the core of the fruit is a large black bone. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.

Where to try: Thailand, Vietnam, Cambodia, China.

Season: mid-June to mid-September.

Rambutan

Rambutan is one of the most famous tropical fruits, which is characterized by "increased hairiness." Under the red fleecy skin lies a white translucent flesh with a sweet taste. To get to it, you need to "twist" the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, while roasted seeds are harmless. When choosing, you need to be guided by color: the pinker, the better.

Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.

Season: mid-April to mid-October.

Pitaya

Other names are pitahaya, long yang, "dragon fruit", "dragon fruit". This is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), inside you can see a dense white, red or purple flesh with many small seeds. Good in fruit cocktails in combination with lime.

Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.

Season: all year round.

Carambola (Carambola)

Other names are "tropical stars", starfruit, kamrak. Its yellow or green fruits are similar in size and shape to sweet peppers. On the cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies, they do not need to be peeled.

Where to try: Borneo island, Thailand, Indonesia.

Season: all year round.

Pomelo

This fruit has a lot of names - pomelo, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.

Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.

Season: all year round.

Guava

Other names are guava, guava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to bone. When ripe, the fruit turns yellow, and it is eaten with the peel - to improve digestion and stimulate the heart. Unripe, it is eaten like a green mango, sprinkled with spices and salt.

Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.

Season: all year round.

Sapodilla (Sapodilla)

Other names are sapotilla, tree potato, akhra, chicu. A fruit that looks like a kiwi or a plum. The ripe fruit has a milky-caramel taste. Sapodilla can "knit" a little, like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and traditional medicine.

Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).

Season: from September to December.

Sugar Apple

A very useful pale green fruit. Under the pronouncedly bumpy marsh-green skin, sweet, fragrant flesh and bean-sized seeds are hidden. Aroma with barely perceptible coniferous notes. Ripe fruits are moderately soft to the touch, unripe - hard, overripe falling apart in the hands. Serves as the basis for Thai ice cream.

Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.

Season: from June to September.

Chompoo

Other names are rose apple, Malabar plum. It is shaped like a sweet pepper. It comes in both pink and light green. The pulp is white, dense. It is not necessary to clean it, there are no bones. The taste is not particularly distinguished by anything and resembles more slightly sweetened water. But when chilled, these tropical fruits quench their thirst well.

Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.

Season: all year round.

Aki (Ackee)

Aki, or bligia delicious, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts, and a creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to the high content of toxins. They can only be eaten after special treatment, such as prolonged boiling. Aki tastes like a walnut. In West Africa, soap is made from the skin of the unripe fruit, and the pulp is used to catch fish.

Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.

Season: January to March and June to August.

Ambarella (Ambarella)

Other names are Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin hard peel are collected in clusters. Inside - crispy, juicy, yellow flesh and hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, marmalade are prepared from them, unripe fruits are used as a side dish, added to soups.

Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.

Season: from July to August.

Bam-balan (Bambangan)

Winner in the nomination "The most native taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a bit harsh. To get to the pulp, you just need to remove the skin. Fruit is also added to garnishes.

Where to try: Borneo island (Malaysian part).

Salak (Salak)

Other names are lard, herring, rakum, "snake fruit". Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and can be easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.

Where to try: Thailand, Indonesia, Malaysia.

Season: all year round.

Bael (Bael)

Other names are tree apple, stone apple, Bengal quince. When ripe, the gray-green fruit turns yellow or brown. The peel is dense, just like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing itching, so the first experience of interacting with bail may be unsuccessful.

Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.

Season: from November to December.

Kiwano

Also - horned melon, African cucumber, horned cucumber. When ripe, the shell is covered with yellow spikes, and the flesh becomes a rich green color. Oblong fruits are not peeled, but cut like a melon or watermelon. Taste is a mix of banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes, as well as pickled. Unripe fruits are also edible.

Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).

Season: all year round.

Magic Fruit (Miracle Fruit)

Other names are wonderful berries, sweet puteria. The name of the exotic fruit was deservedly deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds are deceived by a special protein found in magical fruits, miraculin. Sweet foods seem tasteless.

Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).

Season: all year round.

Tamarind (Tamarind)

Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As a souvenir, tourists bring home meat sauce and cocktail syrup based on Indian dates.

Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.

Season: from October to February.

Marula (Marula)

Fresh marula is found exclusively on the African continent, and all because after ripening, the fruits begin to ferment in a matter of days. It turns out such a low-alcohol drink (you can meet elephants “drunk” from marula). Ripe fruits are yellow in color and look like plums. The flesh is white, with a hard bone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.

Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)

Season: since March.

Kumquat (Kumquat)

Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, really look like mini-oranges, the crust is very thin. Edible whole, excluding bones. It tastes a little sourer than an orange, smells like a lime.

Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).

Season: from May to June, on sale all year round.

Citron (Citron)

Other names are Buddha's hand, cedrat, Corsican lemon. A trivial content is hidden behind external originality: oblong fruits are an almost continuous peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the hand of the Buddha is planted in a pot as an ornamental plant.

Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.

Season: from October to December.

Pepino (Pepino Dulce)

Also - sweet cucumber, melon pear. Formally, this is a berry, although it is very large. The fruits are varied, come in different sizes, shapes and colors, some have a bright yellow color with red or purple strokes. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino are not tasty, just like unripe ones.

Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.

Season: all year round.

Mameya (Mamey)

Other names are sapota. The fruit is small, round. Inside - orange pulp, to taste, as you might guess, resembles an apricot. It is added to pies and cakes, canned, and jelly is prepared from unripe fruits.

Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.

Naranjilla

Other names are naranjilla, lulo, the golden fruit of the Andes. Outwardly, naranjilla looks like a shaggy tomato, although it tastes like pineapple and strawberries. Juice with pulp is used to make fruit salads, ice cream, yogurt, biscuits, sweet sauces and cocktails.

Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.

Season: from September to November.

Other names are Indian mulberry, cheese fruit, pig apple. The fruit is the size of a potato or a large plum, the skin is translucent. When ripe, noni turns from green to yellow and almost white. Noni has a sharp aroma and bitter taste, which is why it is sometimes called the "vomit fruit". Popular rumor ascribes to noni the properties of curing almost half of the diseases, and some call it the most useful exotic fruit.

Where to try: Malaysia, Polynesia, Australia, Southeast Asia.

Season: all year round.

Jabuticaba (Jabuticaba)

Also Jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jelly, marmalade are made from the pulp.

Juicy and fragrant fruits are shaped like a melon, reach a length of 25 centimeters, a width of 12 centimeters. The skin is slightly hard, red-brown. The flesh is white, sour-sweet, the seeds are arranged in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolates. It is believed that the most delicious cupuaçu is the one that fell to the ground.

Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.

Season: all year round.

Marang

Marang fruits are elongated, thick skin covered with thorns that harden as they ripen. Inside - white slices with seeds, are quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles a sundae in a waffle cup, others that it resembles marshmallow. Others can't describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, it must be eaten urgently. If the fetus is slightly squeezable, it should be allowed to lie down for a couple of days. Marang is usually eaten fresh but is also used in desserts and cocktails. The seeds are roasted or boiled.

Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.

Season: from August to the end of April.

fruits of thailand

Fruit is sold all year round, although in the off season mangosteen, for example, is not very common, and pineapples are twice as expensive. You can buy in the markets, from street stalls, from merchants with mobile carts.

Pineapple, banana, guava, jackfruit, durian, melon, carambola, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.

Fruits of Vietnam

Vietnam, one of the largest suppliers of fruits in the world market, can seriously compete even with Thailand. Most fruit in the south of Vietnam. In the off season, prices for especially exotic fruits can increase by 2-3 times.

Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.

fruits of india

India is located in several climatic zones at once, which creates favorable conditions for growing fruits that are characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.

Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.

Egyptian fruits

Harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. The exception is the border periods, for example, early spring, when the "winter" fruits have already departed, and the "summer" ones are just on the way.

Apricot, quince, orange, watermelon, banana, grape, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.

Fruits in Cuba

In contrast to the same Egypt, the seasons in Cuba are expressed much more clearly. All year round you can buy pineapples, oranges, bananas, guava, papaya. In July-August, the most delicious mangoes, in the summer the season of mamonchillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.

Avocado, Pineapple, Annona, Orange, Banana, Barbados Cherry, Grapefruit, Guava, Caimito, Carambola, Coconut, Lime, Lemon, Mamonchillo, Mango, Passion Fruit, Papaya, Sapodilla, Tamarind, Cherimoya.

Fruit in the Dominican Republic

In the tropical Dominican Republic, there are predictably a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadillas, mamonchillos and sapots.

Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamonchillo, mammon, mango, passionfruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.

We offer you to get acquainted with a dozen exotic fruits, popular in the world, but practically unknown to us.

Akebia

Such an unusual lilac-purple fruit can be found in gardens in the northern part of Japan. Many locals grow it on their plots, like our wild grapes, weaving a dense carpet of leaves around the supports. When the akebia fruit reaches maturity, one of its walls "opens". This happens only once a year - at the very beginning of autumn. The sticky, slightly sweet flesh is eaten like a fruit, while the bitter, thick skin looks more like a vegetable. However, the Japanese, not sharing these tastes, eat akebia whole.

Cherimoya

You may have seen these green balls freed from a tough peel on the shelves of Spanish or Asian markets, and in Egypt, unpeeled slightly smaller fruits are sold under the name "eshta". When you cut open the fruit, you will find a few dark seeds that are best removed (because they are considered an excellent emetic), while the taste of the delicate aromatic pulp (which to some resembles a melon with cream, to others - papaya) is to be commended. For example, Mark Twain called cherimoya "the most delicious fruit known to mankind."

Cupuaçu

A large (up to 25 centimeters long!) Cupuaçu fruit can be found in the tropical rainforests of Colombia, Bolivia, Peru and Northern Brazil. It grows on trees and becomes red-brown when ripe. Beneath the hard shell is a delicate, chocolate-pineapple-scented pulp that is eaten raw, made into jams and drinks, and added to yogurt and ice cream. From light seeds, similar to cocoa beans, you can make "chocolate" that will not melt in your hands.

Aki

This relative of the lychee originated in the rainforests of West Africa, where its green fruits are traditionally used in place of soap, and then spread throughout the world. Aki made his most successful “career” in Jamaica, where they even began to cook one of the national dishes from it, despite the fact that the fruit is poisonous and you can eat it only by boiling it in boiling water for at least 10 minutes. It's worth the risk because ackee contains a plethora of beneficial nutrients and fatty acids.

Annato

In the tropical regions of North and South America, as well as in Southeast Asia, large red-brown spiky fruits with round crimson seeds can be found on trees. It's hard to say what they taste like, because, unlike other fruits we're talking about today, annatto is inedible. But its bright ruby ​​seeds are a great food coloring that you've probably seen in everything from lipstick to cheddar cheese.

Kiwano

Kiwano, sometimes called the African cucumber and horned melon, has long grown not only in its native Africa, but also in California, Chile, Australia and New Zealand. It looks strange: on the outside, the fruit is covered with an orange peel with thorns, and when you cut it, you will see green flesh with whitish seeds inside. The taste reminds many of a cucumber crossed with zucchini and a banana. Kiwano can be eaten raw, added to milkshakes and other drinks. It will especially appeal to ladies who are always on a diet, because, like cucumbers, it has almost no calories.

Yangmei

Next on our list is Chinese strawberry or yangmei. It grows mainly in China, and therefore is also called the Chinese strawberry tree. Its fruits are juicy and sweet, have a rather specific taste.
Yangmei is an excellent antioxidant. Juices and fruit salads are made from Miriki fruits. When dried, Yangmei resembles fleshy slightly sour raisins.

Azimina

Pau Pau or Azimina three-lobed is a close relative of papaya, this plant also has the names Indian banana, Hoosier banana, poor man's banana, Indiana banana, and Australia calls these exotic fruits tropical papaya. Azimina is a very useful exotic fruit. The pawpaw berry has more calories than apples, grapes and peaches. The exotic fruit of pawpaw contains vitamins, minerals, amino acids.

Azimina seeds are toxic, have a narcotic effect, cause nausea, vomiting. Crushed seeds of Azimina remove hair lice. Ripe Azimina is eaten only fresh. You can store exotic only frozen or canned. Azimina fruits are very fragrant, the taste resembles a mixture of banana, pineapple and mango. The fresh and juicy fruit of Azimina perfectly tones and saturates. Azimina juice and pulp are used in the preparation of cocktails, baby food, and desserts. Wherever a banana can be used in cooking, Azimina is also used.

Annona

The sugar apple is cultivated by the countries of South and Central America, India, Indonesia, the countries of tropical Africa, the Philippines, Australia, and Polynesia. Annona is a popular delicacy in the Antilles and South China.

Inside the fruit there is a white fibrous-cream fragrant juicy sweet pulp and from 20 to 60 black shiny seeds. Before consumption, the rough skin of the fruit is usually opened, then the segments of the pulp are eaten, and the hard seeds are spit out. It is very easy to open a ripe sugar apple: either break it in half or open the flakes of the skin. Ripe fruit can be eaten with a spoon, after cutting the fruit in half. When ripe, the fruits of the fruit become very soft, the skin becomes thinner, so that ripe fruits can be easily damaged. The overripe fruit of the noina opens, exposing the germinated seeds. Noina's pulp is used to make desserts and soft drinks. The fruit is rich in vitamin C, amino acids and calcium. In Lanta (Thailand), Annona is sold very ripe and large (300-350 grams), at 60-80 baht / kg. The harvest season is from June to September.

Salak snake fruit

Homeland exotic - Indonesia, Malaysia and Sumatra.
Salak received the name "snake fruit" due to its scaly skin of red (rakum) or brown (salak) color; oval, oblong or pear-shaped. Each scale of the fruit ends with a thorn. Often, the thorns are cleaned before selling.

The "snake" skin of Salak is easily removed with a knife. The beige flesh has several segments, inside - one or more inedible brown seeds. The taste of a tropical fruit is pleasant, refreshing, reminiscent of a mixture of pineapple and banana with the addition of nuts. Unripe fruits have a viscous taste. Oblong or round fruits of small size (about 5 cm long) red (Rakum) or brown (Salak) in color, covered with dense small spines.
Salak is harvested from April to June. In Thailand, this delicious fruit is grown all year round, but the most delicious Salak ripens in June-August. It costs Salak in the season from 30 baht / kg.

Monstera Delicacy

In nature, there are 30 types of monster.
Small monstera flowers form inflorescences - an ear, which is wrapped in a large light green leaf. The large inflorescence of monstera resembles a spathiphyllum in shape. Monstera Delicatessen has purple inflorescences. The core of the fruit ripens after 10-12 months from the beginning of flowering. Despite the pungent smell, the core tastes like a mixture of banana and pineapple. Delicious, so long-awaited fruit is a real delicacy. However, unripe monstera fruit can burn your mouth.

Sapodilla (Chiku)

Sapodilla (sapodilla, chicu) is common in Guatemala, Venezuela, Ecuador, Brazil, the Yucatan Peninsula, the Bahamas, the Philippines, Costa Rica, Jamaica, El Salvador, Cuba. Various varieties of Chiku are cultivated by Thailand, India.
This exotic fruit looks like a kiwi or a brown lemon. The taste of Sapodilla is like sweet honey, rather cloying, it is a mixture of flavors of persimmon, figs, dates. The flesh is light to dark brown. Inside contains elongated black bones, which are very easily separated from the pulp. Sapolilla is not very easy to clean, even if it is completely ripe. Ripe Sapodilla is distinguished by its softness; the softer, the more ripe the exotic fruit will be.

In Thailand, Sapodillas are harvested all year round. The Philippine Sapodilla differs from the Thai one in both appearance and taste. They are larger, and not elongated, but rounder, and the color is lighter than that of the Thai. There is a hint of pear on the palate. The sapodilla tree is also grown to obtain milky juice - latex, from which chewing gum (chicle) is made in Mexico. After eating a fruit of medium ripeness, latex may remain on the lips.
Unripe fruits are rich in tannin, they are used as a remedy for diarrhea. A decoction of the bark has an antipyretic and antidysenteric agent. Liquid extract of crushed seed is a sedative. Chica is eaten fresh, put into pies, stewed with ginger and lime juice, fermented into wine.

Mammea americana (American apricot)

Mammaya americana is an evergreen tree native to South America, artificially planted in other regions of the world, including West Africa and Southeast Asia. The American apricot is actually a berry that is about 20 cm in diameter. The berry has a thick outer skin and soft orange flesh inside, usually one large seed in the center, however, large berries have about 4. The pulp is sweet and fragrant.

Platonia is wonderful

Platonia is a large tree (reaches a height of up to 40 meters) that grows in the rainforests of Brazil and Paraguay. The fruit grows to the size of an orange, and when pressed, a yellow liquid oozes out. Inside the fruit there is a white pulp, enveloping several black seeds, which has a pleasant sweet and sour taste.

Dacryodes edible (African pear)

A woody plant growing in the equatorial tropics of Africa. The fruits are similar in shape to eggplant, but tiny in size. Same analogy with color. Inside the pale pulp, saturated with fats. Currently also grown in Malaysia.

Marula (Ethiopian sclerocaria)

Distributed in southern and western Africa. It has a very thin skin and white juicy flesh, very rich in vitamin C. Much more than most citrus fruits. The downside is that it smells like turpentine.

Kaimito (chrysophyllum or star apple)

The birthplace of the star apple is considered to be Central America. Widely found in West Africa, South America and Southeast Asia. Very juicy sweet white flesh is hidden by a shiny blue-brown or green skin. In cross section, it shows inside a star from seed cells.

Bunhosia silvery

Bunhosia silver is a close relative of the Barbados cherry. Although the flesh inside is not so juicy, it is very sweet, reminiscent of dried figs with a hint of peanut butter. Eat fresh, cook jelly and jam. Especially combined with a milkshake. Grows in Central and South America.

sweet pitaya

Sweet pitaya is a relative of the cactus. The pulp is slightly fresh. Most delicious chilled. It grows in the tropical part of America, Australia, Southeast Asia and Oceania. Overeating can be fraught with incidents.