Yellow citrus fruit. Types of citrus fruits, varieties of citrus fruits

As a rule, we consume a large amount of citrus fruits during the New Year holidays. Moreover, sometimes it comes to the point that all the benefits of these fruits turn into harm - diathesis begins from an excess of citrus fruits. In fact, citrus fruits need to be given more attention and included in the daily diet. But let's talk about everything in order. How useful are oranges and tangerines, and when can they be harmful? What other fruits are included in the citrus group? How to use them to get the maximum benefit?

The word "citrus" literally means "lemon tree" in Latin. It is believed that the first citrus - its name is yuza - appeared about 2500 years ago in China. It is this country that is the birthplace of citrus fruits. Two hundred years later, in the historical annals, a mention appeared of the "citron" - a plant with round-shaped fruits, which, however, were not eaten, but were used as a powerful source of a pleasant aroma. In Europe, oranges and lemons appeared only in the Middle Ages.

The benefits of citrus

The fact that citrus fruits contain vitamin C, and in huge doses, is probably known to many. This is perhaps one of the most valuable substances known to modern medicine. Vitamin C actively promotes immunity, helps fight viral diseases, and is also a powerful antioxidant that prevents premature aging of cells throughout the body.

But the benefits of citrus don't end there. Citric acid, vitamin P, carotene and B vitamins - all these substances are also found in fruits in large quantities. One of the “tasks” of vitamin B is a strong nervous system (including sound sleep), and the substance also has a “cosmetic” effect, as it significantly strengthens hair and improves skin. Another valuable "citrus element" is potassium, which is inextricably linked with the work of the heart and blood vessels.

But the most valuable property of citrus fruits is the release of phytoncides - biologically active substances that can quickly and effectively suppress the reproduction of pathogenic bacteria. In fact, these are natural antibiotics.

The healthiest citrus

If we talk about the amount of vitamin C (and in the human body it is not synthesized and does not accumulate), then the orange is the leader. 100 grams of the product "fits" 60 mg of ascorbic acid. This is even a little more than the daily norm, which the body of an adult needs. Only pregnant women and nursing mothers need more. In addition, the orange contains a large amount of vitamins B and A (choose the fruit of the brightest orange color), as well as pectin, which improves the functioning of the digestive system. Perhaps that is why a “food tradition” appeared during a plentiful feast to eat oranges.

Lemon, in addition to ascorbic acid, contains a substance called citrine, due to which vitamin C is absorbed faster and more completely. Lemon improves metabolism, so it is recommended not only for those who want to lose weight, but also as a prevention of diabetes. This fruit is valuable for its antipyretic and anti-cold properties.

Mandarin slightly lags behind its counterparts in the amount of vitamins, but this fruit is less calorie and contains many sugars, which will positively affect the activity and productivity of mental activity.

Grapefruit is another one of the most beloved and healthy citrus fruits and is known for its ability to burn extra calories. The composition of grapefruit pulp contains the substance lycopene, which contributes to a more active removal of toxins and waste products from cells.

How to use citrus fruits

In order to get the maximum benefit from citrus fruits, it is enough to eat one or two fruits a day. This will provide the body with many useful substances, strengthen the immune system, prevent beriberi and depression. There is even a so-called citrus diet, because, in addition to useful elements, fruits contain fiber, which allows you to effectively saturate and at the same time cleanse the body of toxins. But experts do not recommend abusing citrus fruits, as a large amount of them can cause an allergic reaction.

Of course, fresh citruses bring maximum benefit. It is best to eat half a piece of fruit at breakfast or during the first snack to recharge your batteries for the whole day. It is useful to prepare fresh juices from citrus fruits, as well as mashed potatoes, which are mixed with honey.

Remember that strict contraindications to the use of citrus are diseases such as ulcers, increased acidity of the stomach, hepatitis and cystitis!

Citrus fruits for weight loss

Citruses are able to effectively deal with excess weight. This provides a flavonoid called naringenin. It is needed so that the liver processes and utilizes fat more actively - this will help prevent excess weight and lose extra pounds. One fruit is able to saturate the body for a long time, thanks to fiber, and also lower insulin levels, which will help pacify the appetite.

In cosmetology, especially products designed to combat cellulite, extracts and oils of citrus fruits are widely used. Ascorbic acid actively helps in this, which activates the production of collagen, which means it tightens the skin and makes it more elastic. To prepare a homemade anti-cellulite remedy, grind the dried peel of an orange, tangerine or grapefruit, mix it with a few tablespoons of olive oil, and get a simple scrub for problem areas that perfectly tightens the skin. Citrus essential oils are also able to fight depression, stress and fatigue.

Long list (citrus species)

The most common citrus fruits include lemon, orange, grapefruit, and tangerine. It is these fruits that are grown, transported and sold most massively. In addition to them, citrus fruits also include:

• pomelo
• kumquat
• trifoliate (a type of orange)
• citrons
• uglyfruit (hybrid of grapefruit and tangerine)
• limequat (lime + kumquat)
• tangelo (a mixture of tangerine with other citrus fruits, has a lot of varieties)
• rangpurlime (very sour tangerine)
• zander (citrus, which is used exclusively as a flavoring)
• sweetie (white grapefruit + pomelo)
• orange (citrus fruit, which is used in medicine, is very similar to tangerine)
• orangequat (hybrid of kumquat and mandarin variety)

In total, 32 kinds of fruits are classified as citrus fruits, nine of which are of hybrid origin.

Many of us love the taste of bergamot tea called EarlGrey, and are quite satisfied with the description on the package as "ground pear". In fact, bergamot is also a citrus fruit, only very sour and not directly edible, so essential oil is squeezed out of its peel and flavored (perfumed) with tea leaves. In Spanish-speaking countries - and this is more than 330 million people - citrus fruits are an important part folklore and folk beliefs. Orange in this culture means happy shared love, while lemon, on the contrary, means loneliness and unrequited passion.

"Buddha's Hand" is the most expensive and frightening type of citrus. This citron fruit has the appearance of an arthritic hand and lacks flesh. Its peel is used exclusively for the preparation of candied fruits. At the same time, their aroma is so refined and multidimensional that it is commensurate with chrysanthemums and the most exquisite perfumes. One such orange-sized fruit can cost up to $200.

Among all fruits, a special place is occupied by the fruits of citrus plants. They differ not only in their taste and benefits, but also in their great variety. To better understand the fruits, it is worth studying the list of citrus fruits with their features and specific characteristics.

General characteristics of citrus fruits

Before analyzing the issue with varieties of citrus fruits, it is necessary to determine the place of these plants in the biological system. It is also worth identifying common features that unite citrus fruits, determining the characteristic properties of trees and fruits.

fruit tree properties

Citrus - a rank in biological systematics that unites flowering woody plants of the Rut family. Numerous citrus fruits are grouped under the genus Citrus.

This is a family of evergreen trees and shrubs. The name of citrus plants and fruits comes from the Latin word "citrus". In Latin, it means "lemon tree".

Features of the structure of trees:

1. They are distinguished by a well-developed, lush and beautiful crown. The attractive appearance makes citrus trees a popular ornamental plant for home growing.
2. The life expectancy of a culture is several decades.
3. In most cases, they have spines or thorns on the stems.
4. The leaves are dense, containing essential oil. Most citrus leaves are medium to large in size. The shape of the leaves is elongated, with a pointed end.
5. The flowers are white, less often with a slight shade of pink.
6. Poorly tolerate cold, non-frost-resistant plants.
7. Plants are demanding on moisture, but do not like excessive moisture.
8. For normal development, they need a lot of sunlight, but it should not be direct.

fruit properties

Citrus fruits are called hesperidia. This term refers to a berry-like fruit with a specific structure.

1. The outer layer forms the peel. It can be single layer, double layer or multilayer. The outer tough shell, usually shiny, contains glands with essential oil and carotenoids. Under the shell is the inner dry layer of the peel, which has a spongy and loose structure. It provides a bunch of peel with pulp. The difficulty of separating the pulp depends on the structural features of the inner layer of the peel.
2. The pulp often consists of several slices. Each slice in its structure contains sacs that are filled with juice.
3. The pulp contains seeds. Their number and size vary depending on the type of citrus.

The fruits of most citrus plants are very healthy and contain a large amount of vitamins, nutrients and trace elements.

Criteria for distinction

All citrus plants, in addition to common features, have features. They allow you to distinguish fruits and highlight each species from the whole variety.

Varieties differ in the growth of trees. Some plants are large. So, an orange can reach a height of up to 15 m. Other citrus fruits are of medium height. Most types of citrus grow up to 5-6 m. There are also plants that are undersized and do not reach 2-2.5 m.

An important criterion for difference is the maturation time. Citrus trees are evergreens. Under optimal conditions, they can flower and bear fruit all year round, with multiple harvests throughout the year. Each citrus has a specific ripening period, which fits in the period from mid or late autumn to late winter. More precise dates depend on the type of citrus and its variety. There are early, mid-season and late-ripening varieties.

Criteria for distinguishing fruits:

1. Form. Most citrus fruits are round or oval in shape. But there are species with a pear-shaped or even bizarre shape.
2. Size. Types of citrus fruits are very diverse in terms of fruit size. Fruits are large, medium or small. They can be from 3-5 cm to 25-30 cm.
3. Taste. The taste of fruits is also very diverse. Most of them contain sugar and acids, so the taste is sweetish-sour. The intensity depends on the specific content and proportions of the compounds. In some species, a sweetish aftertaste prevails. Lemon is sour. Some hesperidia have a bitter taste of varying intensity.
4. Fruits differ in the thickness of the peel, the structure of the pulp and seeds. Species with a thin crust and juicy pulp are of the greatest value.
5. Fruits differ in the color of the constituent elements of hesperidium. The predominant colors are orange and yellow. Available colors are red, green and white.

Common types

It is problematic to list and characterize all types of citrus fruits. Therefore, we highlight the most common and interesting options. For each of the above species, we note the specific properties and characteristics.

Citron

The hesperidium of the citron is the largest of all citrus fruits.

• The length of the fruit can reach 40 cm.
• Diameter - up to 29 cm.
• The shape is elongated.
• Skin color is yellow.
• Thick peel up to 5 cm.
• The inner flesh is low juicy.
• Taste - sour or sour-sweet, with bitterness.
• It has no nutritional value.

An interesting and exotic variety is the Hand of the Buddha. A feature of this plant is the appearance of hesperidium. It is divided into several parts extending from the base. Reminds me of human fingers. Each "finger" has a thick rind and a small amount of sap-containing tissue. The fruits of the Buddha Hand variety are distinguished by a strong aroma.

Lemon

Natural hybrid of citron and sour orange. The fruit is elongated from the base to the top. Diameter - about 6 cm, length - about 9 cm. The peel is thick, up to 40% of the total weight of the fruit, difficult to separate, the surface is ribbed. Color - light yellow. The taste is sour. The specific aroma is due to the presence of essential (lemon) oil in all elements of the plant.

Common varieties of lemon suitable:

• for cultivation at home - Pavlovsky, Panderose, Genoa, Meyer, Lisbon, Lunario, etc .;
• for food purposes - Lisbon, Villa Franca, Meyer.

Grapefruit

Random hybrid of pomelo and orange. The fruit is large, diameter is about 12-14 cm. The taste is sweetish with sourness and hints of bitterness. The intensity of the red hue indicates the concentration of sugar. The higher the concentration, the sweeter the fruit. The color of the pulp is from light yellow to red-ruby. The surface is yellow with a reddish tinge.

There are about two dozen varieties of this fruit. They are divided into two large groups according to the color of the pulp:

• white;
• red.

Popular varieties: Rio Red, Star Ruby, Flame.

Orange

The most common citrus crop. A cross between a pomelo and a mandarin. But not all researchers share this view. 100% "parent" orange plants have not been established.

Hesperidium has a medium or large size, about 10-13 cm. The peel is of medium thickness, it is separated from the flesh with effort. The skin color is bright orange or orange with a yellow tint. The pulp is juicy. The taste is sweet with sourness.

Mandarin

The most common types of citrus fruits in Asian countries in the south and southeast of the continent. The fruits are thin and easy to separate from the pulp. In addition to the taste and useful elements contained, this is one of the benefits of the fruit. The size of the fruit is small, about 5-6 cm in diameter. The shape is rounded, slightly flattened at the base. The flesh has a yellow-orange color. The slices are easily separated from each other. The fruit in question has a strong specific and recognizable aroma. The pulp is sweet.

pomelo

Other names for the fruit are Pompelmus, Sheddock. The shape of the fruit is round or pear-shaped. Hesperidium is covered with a thick skin. The color of ripe fruits is from light green to yellow. The fruit is the second largest among citrus fruits. The diameter is about 30 cm. There are pomelo weighing about 10 kg. Differs in large-sized juice fibers and drier pulp, relative to other citrus fruits. The taste is pleasant, sour-sweet with slight hints of bitterness.

Common varieties of pomelo: Khao Horn, Khao Namfung, Khao Pen, Khao Fuang, Tongdi.

Pomeranian

Other names for the fruit are kinotto or bigaradiya. A hybrid of mandarin and pomelo. The fruit is small in size, dark bright orange in color. Hesperidium is small, about 5-6 cm in diameter. The peel is thick, with pronounced irregularities, easily separated. The pulp is sour with a bitter taste.

Lime

Origin from India. Fruit up to 6 cm in diameter. The Mexican lime is a product of the domestication of citrus and the citrus micrania. The shape is ovoid. The pulp is juicy, light green with a yellowish tint. The taste is very sour. The peel is very thin, green or yellow. Specific aroma, different from lemon.

Trifoliata

Another name for poncirus three-leafed. Hesperidium is small, about 50 mm in diameter. The peel is soft, densely covered with a velvety fluff, golden yellow in color. The pulp is bitter-sour, inedible. The most frost-resistant type of citrus, can withstand temperatures down to -20 ° C.

hybrids

Citrus fruit trees and shrubs interact well with each other. The facts of natural crossing are known, as a result of which magnificent varieties were obtained. To develop fruits with new properties, various hybrids are also being actively created using artificial, directional crossing.

Citrus fruits resulting from hybridization:

1. Rangpur (the Japanese name for the fruit is "heim", the Brazilian name is "kravo") is the result of crossing a mandarin and a lemon. The fruit is dark orange. It has a very sour taste. The size is small, about 50 mm.
2. Clementine - came from the hybridization of mandarin and orange Kinglet. The clementine fruit is similar in appearance to the tangerine, but has a sweeter flavor. They are valued not only for their taste, but also for the content of a large amount of ascorbic acid. There are three main types of clementine - Corsican, Spanish and Montreal.
3. Sweety (oroblanco or pomelit) is a hybrid of pomelo and white grapefruit. The skin is thick and green. It has a sweet taste. Medium sized fruit. It is an excellent antidepressant and normalizes blood pressure.
4. Thomasville (citranzhquat) is a hybrid of citrange and kumquat.
5. Tangelo is the result of crossing a tangerine and a grapefruit. The fruit is large, 10-15 cm, with a small growth at the base. Taste is sour.
6. Calamandin (citrofontunella) is a hybrid of mandarin and kumquat (fortunella). The fruit is small.

After reviewing the general list of fruits of citrus plants, it is easier to determine which fruits are healthy, taste good, or are undesirable for eating.

All citrus fruits are a valuable source of vitamin C, as well as other beneficial trace elements and nutrients. The culinary use of citrus fruits is very diverse: juice, zest, pulp - everything goes into business. Aromatic oil is obtained from the peel of the fruit, a variety of dishes are seasoned with zest and juice, and the pulp of some citrus fruits is eaten as an independent dessert.

From the citrus encyclopedia prepared by us, you will learn about some representatives of this unique family. It's quite large, and over time we hope to tell you about all of them.

Bergamot or bergamot orange ( bergamot = bergamot orange) - a small sour orange, for culinary purposes, only the zest is used, for the most part. Do not confuse this citrus fruit with the herb of the same name. Lime can be used as a substitute for bergamot.

Blood or pigment orange ( blood orange = pigmented orange) - these oranges with red flesh are most popular in Europe, they are less known in other countries. They go on sale in winter and spring. You can replace the blood orange with regular oranges or tangerines.

Buddha Fingers or Finger Citron ( Buddha"shandcitron=Buddha"sfingerscitron=fingeredcitron) - a very fragrant fruit of the original form, resembling fingers, has practically no flesh, but consists only of the skin, from which candied fruits are prepared. In cooking, it is often replaced with citron or lemon.

grapefruit) is a large, slightly pungent species of the citrus family. The peel is usually yellow with a green or red tint. The flesh of grapefruits can be red, pink or white (more precisely, creamy). The color of the pulp does not affect the aroma and taste of grapefruit. When buying a grapefruit, choose not the largest and rather heavy fruits for their size. Some varieties of grapefruit are seedless. The best grapefruits can be bought in winter and spring. Grapefruit can be replaced with ugli fruit, which is more fragrant, pomelo, which is less acidic and pungent, or tangelo, a hybrid of mandarin and grapefruit.

Kaffirlime =jerukpurut =leechlime =limaupurut =magrood=makroot=Makrut) - Thai chefs use this fruit to give dishes a special and strong flavor. Kaffir lime contains very little juice, so for the most part only the zest is used. Replaced with citron, lime, or kaffir lime leaves (1 tablespoon of kaffir lime peel is equivalent to 6 kaffir lime leaves). Used in Thai, Indonesian and Cambodian cuisine.

Musk lime

Calamansi or Musk Lime ( kalamansi = kalamansi lime = calamansi = calamansi lime = musk lime = musklime) - a very sour citrus, shaped like a small round lime, and the taste is something between a lemon and a tangerine. Very popular in the Philippines. Replaced with calamondin, lemon or mandarin.

keylime =Floridakeylime =Mexicanlime) is much smaller and much more sour in taste than a regular Persian lime. Juicy fruit with many seeds. Many chefs even prefer bottled Mexican lime juice to fresh Persian lime juice for cooking. An adequate replacement is lime.

kumquat) - resemble oranges the size of grapes. Unlike most citrus fruits, kumquats are eaten whole, including the skin. Slightly sour in taste, but very aromatic. Originally from China, where they are considered a symbol of good luck and prosperity. Replaced with limequats, calamondins and Seville oranges (for marmalade).

Lemon is a highly acidic citrus fruit rarely eaten on its own, but its juice, zest and peel are widely used. From one lemon, on average, you can squeeze 2-3 tablespoons of juice. There are many varieties of lemon: eureka, which is most often found on sale, Lisbon lemon ( lisbon lemon), which is smaller than the Eureka and smoother, the Meyer lemon ( meyer lemon), which is becoming increasingly popular for its more palatable taste. What to replace: in pies - with grapefruit, in soups and marinades - with lemon grass (lemongrass), in the rest - with lime or citron, if only peel and zest are required.

These pungent green fruits are similar to lemons, but are more acidic and have a distinct, unique flavor. Many varieties of lime include the Persian lime ( Persian lime) and Mexican lime ( Mexican lime). When buying limes, look for dark green small limes that are heavy for their size. 1 lime makes about 2 tablespoons of juice. You can substitute lemon (but then you should use more lemon juice or zest, because lemon is less acidic than lime) or calamansi.

limequat) is a hybrid of lime and kumquat. Similar in shape and size to the kumquat, but with a green or yellow-green skin. Has a strong lime flavor. Depending on your culinary goals, the limequat can be substituted for kumquat or lime.

tangerine orange) - has a very pleasant aroma, but their biggest plus is that they are very easy to clean. Variety of cultivars includes mandarin ( tangerine), juicy honey tangerine ( honey tangerine = Murcott), satsuma ( satsuma orange), sweet and tiny clementines ( clementine orange), tangerines with orange flavor ( temple orange). Replaced by: oranges.

meyer lemon) - tastes more pleasant than ordinary lemon, therefore it is highly valued by gourmet chefs. It can be quite difficult to find in stores. You can substitute a simple lemon.

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 pulp 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 sour pulp 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 fruit.

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.

Medieval tree up to 10 m high with rosehip thorns. The leaves are oval, 8-15 cm long. Flowers white, fragrant, 1-2 cm. Fruits are round, small 5-7 cm wide, edible, sour, thick, 6 mm, tightly connected to the flesh, orange at maturity, yellow-green segments, flesh less juicy. Seeds are large, up to 2 cm, many.

Mountain citrus fruits are sour. They are used as nutrients such as lemons in salads and other culinary preparations in Southeast Asia. Mountain citron is collected only from wild ones. It is not cultivated. Many times people simply protect the plant to have in their home gardens.

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 relevant 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.