I decided to expand my list of exotic fruits that I would like to try. It turned out that our planet, as always, cannot surprise us with its diversity.
1. Pitahaya, also known as pitaya, dragon fruit, prickly pear.
Dragon fruit grows on climbing vine-like cacti in Southeast Asia, South and Central America, and Australia.
- It can be pink, red, yellow
- Its pulp is similar to cream or sour cream, tastes like banana and kiwi
2. Carambola or starfruit
Grows on trees in Southeast Asia, Central America
- There are green (sour) and yellow (sweet)
- Tastes crispy, reminiscent of a combination of gooseberries, apples and cucumbers
3. Kiwano or horned melon, anguria, Antillean or African cucumber.
Grows on a herbaceous vine in Southeast Asia, Central and South America, Africa, Australia
- It can be yellow, orange, red
- Jelly-like pulp, tastes like sweet cucumber and banana with a slight sour aftertaste
4. Durian, the king of fruits, “the stink from the underworld”
Grows in tropical rain forests of Southeast Asia
- There are more than 30 species, but only 9 of them are edible
- The pulp has an original banana-cheese-nut taste with an admixture of cream and egg yolk, smells terrible, exudes an aroma comparable only to a mixture of the smells of dirty worn socks, rotting meat and sewage, is prohibited in public places in an unrefined form, but is expensive and popular fruit.
5. Snake fruit, herring
Grows on palm trees in Southeast Asia
- Two varieties: Thai and Indonesian
- The taste is pineapple-banana with a slight nutty flavor or gooseberry with banana
6. Jackfruit or Indian breadfruit
Grows in Southeast Asia, East Africa, and the tropics. The largest fruit: length 20-90 cm, weight up to 35 kg.
- Two main types: yellow and yellow-orange
- Tastes like crispy dried banana
7. Rambutan, hairy fruit.
- Grows in Southeast Asia, cultivated in many countries
- Comes in yellow and red
- White pulp with grape flavor
8. Mangosteen, also known as “ox heart”, mangosteen, mangosteen, garcinia, mangkut
Grows in Southeast Asia
- The taste is pleasant, creamy-sweet, a combination of peach and grapes
9. Tarap, marang
Grows in ancient tropical forests, Borneo (Malaysia), in the southern part of the Philippines
- Creamy texture, vaguely reminiscent of Jackfruit,
10. Chrysophyllum, starapple, star apple
Grows in Southeast Asia, Central America
- two types: burgundy-purple and green (more tart, reminiscent of persimmon)
- creamy yogurt taste
11. Lychee or Chinese plum
Grows in Asia
- tastes like grapes, a little astringent
12. Salak, snake fruit
Grows in Southeast Asia
- The taste is pleasant, refreshing, reminiscent of a mixture of pineapple with banana and the addition of nuts
13. Chompu, jambolan, iambozaili or Malay, wax, rose, mountain, water apple
Grows in all tropical countries, Southeast Asia, Australia, South and Central America
- IN inside there is white juicy crispy pulp. Tushat with cloves and other spices, in cream. Unripe fruits are suitable for making preserves, jams and marinades. White and red wine are also made from these fruits.
14. Buddha's hand or fingered citron.
Grows in Asia
- Citrus family, used like lemon, pleasant aroma
15. Jabuticaba, Brazilian grape
Grows in South America
- Sweet grape taste
16. Tamarillo
Grows in Southeast Asia
- The color of the peel can be orange-red, yellow, or purple-red.
- M Yakot has a sweet and sour, tomato-currant taste.Tamarillo makes an excellent sauce when you add lemon juice, ginger and honey.
17. Melody, aka pepino, melon pear, sweet cucumber
- Color ranges from bright yellow to eggplant
- Melody tastes like a mixture of pear and cucumber with a melon aroma
18. Longan, dragon's eye
R asthet in clusters on evergreen trees in Asia
It has transparent juicy pulp - sweet and very aromatic with a musky aftertaste
19. Kepundung or Asian gooseberry - Grows in Asia- Viscous jelly structure, pleasant sweet and sour taste
20. Tamarind
Grows in Asia, Latin America
- The pulp is similar to apple marshmallow; soup is made from tamarind leaves. A member of the legume family, but due to its sweet taste it is sold as a fruit.
21. Sapodilla, also known as savo, chiku, ahra, Balinese kiwi.
Grows in tropical rainforests of Central America
- M The yakot is yellow-brown, juicy, very sweet with a caramel-date flavor.The fruit is eaten both raw and cooked - in the form of jams and salads, also stewed with lime juice and ginger, put in pies and even made into wine based on it.
22. Sirsac, guanabana, anona prickly or soursop
Grows in Central and South America
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The pulp is juicy, fibrous, light cream, similar to custard, divided into segments, has an aromatic unique smell reminiscent of pineapple, the taste is sweet with a slight sourness, nutmeg.
23. Cocoa
Grows in tropical forests of South America and Africa
24. Pandanus, screw palm- Grows in Southeast Asia and Oceania, America, Africa
- Eat raw, boiled into puree, mixed with coconut milk and made into flat cakes
25. Akebia, climbing cucumber
Grows in Central China, Japan, Korea.
- Banana-cucumber flavor
26. Atemoya, sugar apple, queen of subtropical fruits
Grows in Southeast Asia, tropical America
- Anona pulp, which tastes like a mixture of mango and pineapple, melts in your mouth like cream or sour cream
27. Cherimoya, custard apple
- Grows in Southeast Asia, tropical America
- It tastes like a sugar apple, but it is a different fruit. The pulp resembles cream. Mark Twain said in 1866: “The most delicious fruit known to man is the cherimoya. Its taste combines that of banana, passion fruit, papaya and pineapple.”
28. Romanesco, a relative of cauliflower and broccoli
Grows in the black soil zone
- Looks too beautiful, has a pleasant nutty taste, eaten raw and cooked
29. North American banana Paw-paw (prairie banana) or pawpaw.
Growing up in America
- Banana taste with more aromatic smell
30. Mame, sapote or marmalade fruit
- Grows in Southeast Asia, Latin America
- About the size of an orange and similar in appearance to the popular citrus fruit, but with a thicker, darker-colored peel. Inside are several sweet and sour white segments with a pleasant aroma.
31. Noni, great Moringa, cheese tree, Indian mulberry, dog dumplings.
Grows in Southeast Asia and Australia
- Fruit of the hungry, tastes bitter
32. Bale, golden or stone apple
Grows in Southeast Asia
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The peel of the bale is colored yellow, green, gray and is so strong that you need to use a hammer or saw to open the fruit.Inside is aromatic yellow pulp with fluffy seeds. The pulp can be eaten fresh or dried.
33. Langsat or duku
Grows in Southeast Asia
- very sweet fruit
34. Lucuma
- The pulp is yellow, dry, mealy and sweet
35. Black sapote
- A genus of persimmon, the flesh is dark brown, almost black, jelly-like consistency, sweet. The taste is similar to chocolate pudding.
36. Ackee or Bligia is delicious
Grows in Jamaica, Hawaii, Australia
- You can eat this fruit only after it ripens and bursts. Contains poison before ripening.
37. Aguaje
Grows near swamps in tropical South America
- Tastes like a cross between banana and pineapple, cures burns, and is used to make wine
38. Monstera delicacy or delicious
Homeland - Central America, cultivated in many countries
- Outwardly, Monstera fruits look like corn, and taste like banana and pineapple. The fruits ripen for a year, unripe ones are poisonous, ripe ones are used as dessert.
39. Kupausu
Fruits imported from hot countries have long ceased to be considered exotic. In the supermarket you can buy products from anywhere in the world. Bananas, which once seemed like a miracle, have become the same as apples or pears. However, there are also exotic fruits on store shelves, photos with names of which are difficult to find even on the Internet. There are also those that are well-known, but you can only buy them in countries with a tropical climate.
The most unusual fruits in the world
- Passion fruit. This is not the rarest exotic fruit. It came to Europe from South America. Due to its unusual taste, passion fruit is used in the production of confectionery products. The juice of this fruit is often used in making cocktails, including alcoholic ones.
- Salak. The herring received its second name “snake fruit” because its dark brown peel resembles the skin of a reptile. The peeled fruit is similar to garlic. Its flesh is light brown in color and has a sweet, specific taste. Cleaning herring is not easy. This requires special skill to avoid cuts on your hands.
- Atemoya. The most exotic fruits in the world are often hidden under an inconspicuous shell, without attracting much attention. Atemoya is one of these inconspicuous fruits. The fruit tastes like cream made from pineapple and mango.
- Durian. Not everyone will risk trying it. The fact is that this fruit has such a disgusting smell that it is forbidden to bring it into public places. A person who has managed to overcome disgust may be surprised at how excellent this green, foul-smelling exotic fruit tastes.
- Pitaya. The second name is “dragon fruit”. It grows in many countries around the world, but Mexico is considered its homeland.
- Hand of Buddha. The bright yellow fruit is often used to make perfume. In China, the Hand of Buddha is considered a talisman. It is kept in the house as a talisman.
- Akebia quintuple. The inedible lilac fruit is otherwise called the “climbing cucumber.” Most often, the fruits can be found in China, Japan and Korea. Akebia pulp tastes like raspberries. In addition, the “cucumber” is distinguished by many beneficial properties.
- Rambutan. The red exotic fruit is well protected by a dense peel with soft needles. Despite its menacing appearance, rambutan is easy to clean. Its pulp tastes like grapes and has a jelly-like structure. It is no coincidence that rambutan fruits are used to make jelly. The seeds of this fruit are fried and also eaten.
- Pandanus. Its second name is wild pineapple. Pandanus is found on the Malaysian islands. This red exotic fruit, similar in taste to pineapple, is used to make paint.
- Kiwano. The fruit can be found not only in exotic countries, but also in Europe. Under the bright yellow shell with spikes lies light green flesh, similar to cucumber. Kiwano has a melon scent. The fruit tastes like a mixture of kiwi, lemon and banana.
Exotic fruits of Thailand
If you dream of trying as many exotic fruits as possible, go to Thailand.
It is not always easy for foreign tourists to navigate the Thai market, since not every foreigner knows how to eat this or that fruit. Even pineapples and bananas, which are well known to Europeans, are important to be able to choose correctly. For example, some varieties of pineapples remain green after reaching maturity. Tourists believe that they are dealing with unripe fruit. The most delicious pineapples come from Chang Rai. They can be recognized by miniature sizes. However, finding such fruits is quite difficult, since they are not sold everywhere. Bananas at the Thai market are also presented in a large assortment: large, small, green, yellow, with pits, etc. Local residents know hundreds of recipes for preparing this fruit. Bananas are dried, fried, boiled, and seasoned with spices.
- Guava is a fruit that looks like an apple. Inside there are light seeds and loose pulp. Tourists who decide to try the green exotic fruit will be disappointed. Guava is practically tasteless. Thais eat it with sugar or spices. To avoid disappointment, you should only buy fruits soaked in sugar syrup.
- Jackfruit is considered one of the largest fruits in the world. They sell it peeled, since without special skills it is impossible to peel the fruit yourself. Jackfruit tastes like marshmallow. The seeds removed from the fruit are sold separately, baked or boiled.
- The graceful carambola fruits are shaped like a starfish. In Thailand, they are widely used in the preparation of salads, drinks and sauces. You can determine maturity by taste. It should be sweetish (not cloying). Unripe fruit is usually sour.
- Among the most popular exotic fruits of the abundant Thailand is mango. In this country you can find a huge number of varieties of the fruit, which is well known to Europeans. Depending on the variety, the color can range from light green to bright red. The taste also varies. Mango is highly valued as a source of vitamins. It is used in treatment gastrointestinal tract, as well as diseases of the cardiovascular system. The fruit is also recommended for those who suffer from oral diseases.
- The dirty green fruit “pomelo” is not considered exotic on European shelves. Despite its external unattractiveness, it has a pleasant taste. You don't have to go abroad to try this fruit prepared in Thai style. Just mix sugar, red pepper and salt in equal proportions. Eat the pomelo by dipping the slices in this mixture.
- The pink apple is of considerable interest to tourists. This fruit got its name due to a misunderstanding, since the fruit has nothing to do with real apples. The shape of the fruit is similar to a bell. Their color can hardly be called pink. It's more of a pale red. The smell of the fruit is reminiscent of roses. The skin of the fruit is thin and easy to peel. The pulp is loose and is mainly used for making desserts.
- Huge brown beans are actually exotic and very tasty fruits of Thailand. These are tamarinds. This species has a sweet and sour tart taste. Thais eat tamarinds raw, as most of the fruit is edible. In addition, the fruit can be used to make a refreshing drink. Sauces are also prepared from them. But for this you need to choose a special, sour variety of the fruit.
You can buy unusual fruits in Thailand not only at the market. Not every tourist wants to waste their time visiting a noisy bazaar. You can buy the coveted jackfruit or guava right on the beach. Teenagers with huge baskets walk along the coast and buy fruits and drinks made from them. However, it should be borne in mind that everything on the beach will cost much more than on the market. Fruits are also sold in special stalls in the city. When going to mysterious Thailand, do not forget to carefully look at the exotic fruits sold there in a book or on the Internet; photos with names will be an excellent guide to the Thai market.
We invite you to get acquainted with ten exotic fruits that are popular in the world, but practically unknown here.
Akebia
You can find this unusual lilac-purple fruit in gardens in northern Japan. Many local residents grow it on their plots like our wild grapes, entwining the supports with a thick carpet of leaves. 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 thick, bitter peel is more reminiscent of some kind of vegetable. However, the Japanese, without sharing these tastes, eat the whole akebia.
Cherimoya
You may have seen these green balls, freed from hard skin, on the shelves of Spanish or Asian markets, and in Egypt, the unpeeled, slightly smaller fruits are sold under the name “eshta”. Cutting into the fruit reveals a few dark seeds that are best removed (because they are considered an excellent emetic), while the flavor of the tender, aromatic pulp (which reminds some of creamed melon, others of papaya) is commendable. For example, Mark Twain called cherimoya “the most delicious fruit known to man.”
Cupuacu
The 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 when ripe turns red-brown in color. Beneath the hard shell is a soft, chocolate-pineapple-smelling pulp that is eaten raw, made into jams and drinks, and added to yoghurts and ice cream. From light seeds, similar to cocoa grains, you can make “chocolate” that will not melt in your hands.
Aki
This relative of the lychee was born in the tropical forests of West Africa, where its green fruits are traditionally used as a soap substitute, and then spread throughout the world. Aki made his most successful “career” in Jamaica, where they even began to prepare one of the national dishes from it, despite the fact that the fruit is poisonous and can only be eaten by boiling it in boiling water for at least 10 minutes. It's worth the risk because ackee contains a ton 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 spiny fruits with round crimson seeds inside 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 African cucumber and horned melon, has long been native not only to its native Africa, but also to California, Chile, Australia and New Zealand. It looks strange: the outside of the fruit is covered with an orange peel with spikes, and when you cut it, you will see green pulp with whitish seeds inside. The taste reminds many of a cucumber crossed with zucchini and banana. You can eat kiwano raw or add it 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 primarily in China, and is therefore also called the Chinese strawberry tree. Its fruits are juicy and sweet and have a rather specific taste.
Yangmei is an excellent antioxidant. Juices and fruit salads are made from Miriki fruits. When dried, Yangmei resembles a fleshy, slightly sour raisin.
Azimina
Paw paw or paw paw or paw paw is a close relative of papaya, this plant is also called Indian banana, Hoosier banana, poor man's banana, Indiana banana, and in Australia these exotic fruits are called tropical papaya. Pawpaw is a very healthy exotic fruit. Pawpaw berries have more calories than apples, grapes and peaches. The exotic fruit of the pawpaw contains vitamins, minerals, and amino acids.
Pawpaw seeds are toxic, have a narcotic effect, cause nausea and vomiting. Pawpaw crushed seeds remove hair lice. Ripe pawpaw is eaten only fresh. Exotics can only be stored frozen or canned. Pawpaw fruits are very aromatic, the taste resembles a mixture of banana, pineapple and mango. Fresh and juicy pawpaw fruit perfectly tones and saturates. The juice and pulp of pawpaws are used in making cocktails, baby food, and desserts. Wherever bananas can be used in cooking, pawpaw is also used.
Annona
Sugar apple is cultivated in the countries of South and Central America: India, Indonesia, countries of tropical Africa, the Philippines, Australia, and Polynesia. Annona is a popular delicacy in the Antilles and Southern China.
Inside the fruit there is white, fibrous, creamy, 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 pulp segments are eaten and the hard seeds are spat out. Opening a ripe sugar apple is very easy: either break it in half or open the skin flakes. The ripe fruit can be eaten with a spoon, after cutting the fruit in half. When ripe, the fruits become very soft, the skin becomes thin, so ripe fruits can be easily damaged. The overripe noina fruit opens, revealing sprouted seeds. Noina 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), for 60-80 baht/kg. The harvest season is from June to September.
Snake fruit Salak
The homeland of the exotic is 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 spine. The thorns are often cleaned off before sale.
The “snake” skin of Salak can be easily removed with a knife. The beige-colored pulp has several segments, inside there are one or more inedible brown seeds. The taste of the 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 in length) of red (Rakum) or brown (Salak) color, covered with dense small spines.
Salak is harvested from April to June. This delicious fruit is grown in Thailand all year round, but the most delicious Salak ripens in June-August. Salak costs from 30 baht/kg in season.
Monstera Delicatessen
There are 30 species of monstera in nature.
Small monstera flowers form inflorescences - a spadix, which is wrapped in a large light green leaf. The large inflorescence of Monstera resembles spathiphyllum in shape. Monstera deliciosa has infertility purple. The core of the fruit ripens 10-12 months from the beginning of flowering. Despite the pungent odor, the core tastes like a mixture of banana and pineapple. The delicious, 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 in Thailand and India.
This exotic fruit looks like kiwi or brown lemon. The taste of Sapodilla is like sweet honey, quite sugary - it is a mixture of the flavors of persimmon, figs, and dates. The pulp is light to dark brown. Inside there are elongated black seeds that are very easily separated from the pulp. Sapolilla is not very easy to clean, even if it is absolutely ripe. Ripe Sapodilla is distinguished by its softness; the softer it is, the more ripe the exotic fruit will be.
In Thailand, Sapodilla is harvested all year round. Philippine Sapodilla differs from Thai Sapodilla both in appearance and taste. They are larger, and not elongated, but rounder, and the color is lighter than the Thai ones. There is a pear note in the taste. The sapodilla tree is also grown to produce milky juice - latex, from which chewing gum (chicle) is made in Mexico. After eating a medium-ripe fruit, latex may remain on the lips.
The unripe fruits are rich in tannin and are used as a remedy for diarrhea. A decoction of the bark has an antipyretic and antidysenteric agent. Liquid extract of crushed seeds is a sedative. Chika is eaten fresh, put into pies, stewed with ginger and lime juice, and fermented into wine.
Mammea americana (American apricot)
Mammea americana is an evergreen tree native to South America and artificially planted in other regions of the world, including West Africa and Southeast Asia. American apricots are actually berries that are about 20 cm in diameter. The berry has a thick outer skin and soft orange pulp inside, usually there is 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 (reaching a height of up to 40 meters) growing in the tropical forests of Brazil and Paraguay. The fruit grows to the size of an orange, and when pressed, a yellow liquid begins to ooze from it. Inside the fruit there is white pulp enveloping several black seeds, which has a pleasant sweet and sour taste.
Dacriodes edible (African pear)
A woody plant growing in the equatorial tropics of Africa. The fruits are shaped like eggplants, but are tiny in size. The analogies are the same with color. Inside is pale flesh, rich in fat. Currently also grown in Malaysia.
Marula (Sclerocaria ethiopica)
Distributed in southern and western Africa. It has a very thin skin and white juicy pulp, very rich in vitamin C. Much more than most citrus fruits. Disadvantage: it smells like turpentine.
Kaimito (chrysophyllum or star apple)
Central America is considered to be the birthplace of the star apple. Widely found in West Africa, South America and Southeast Asia. The very juicy, sweet white flesh is hidden by a shiny bluish-brown or green skin. A cross section shows a star made of seed cells inside.
Bunkhosia silver
Silver bunchosia is a close relative of the Barbados cherry. Although the flesh inside is not so juicy, it is very sweet, reminiscent of dried figs in taste with a hint of peanut butter. They eat it fresh and make jelly and jam. Especially paired with a milkshake. Grows in Central and South America.
Sweet pitaya
Sweet pitaya is a relative of the cactus. The flesh is slightly fresh. It tastes best chilled. Grows in tropical America, Australia, Southeast Asia and Oceania. Overeating can be fraught with incidents.
How amazing and diverse our world is. It’s a shame that there’s not only so much you won’t have time to go around and find out, but you won’t even be able to take a bite :-(
Bananas, oranges, kiwis and pineapples no longer seem like exotic foods to us. They are exported all over the world and are part of the diet of almost every fruit lover. But there is a more extensive list of tropical goodies that you rarely find in our supermarkets.
Below is a list of exotic fruits that you would definitely like to try.
1. Melon Kiwano
Kiwano melon is perhaps the most beautiful tropical exotic fruit(Cucumis metuliferus) This exotic is also called African horned cucumber, Antillean cucumber, horned melon, anguria. The homeland of the Kiwano melon is the African continent. The exotic kiwano fruit is cultivated in New Zealand, California, and the semi-arid regions of southern and central Africa.
The taste of the medium-ripe fruit is fresh, lemon-cucumber. Ripens well at room temperature. Ripe and overripe Antillean cucumber combines the taste of melon, cucumber, and banana. The exotic crust is not peeled off; cut into slices lengthwise or crosswise and suck out the juicy pulp along with the unripe seeds. The pulp of the Antillean cucumber is saturated with B vitamins and vitamin C. Kiwano melon is refreshing and has a tonic effect. Wild horned cucumber fruits are bitter because they contain saponin.
The exotic fruit is used to decorate cocktails, desserts, and cakes. Capsule drops can float freely on the surface of the drink. If you cut the exotic horned fruit crosswise, you get a decorative glass, the contents of which are complemented with whipped cream, cookies, pieces of ripe mango... The Kiwano Melon fruit is 12 cm long, weighs 300 grams.
2. Romanescu, or Romanesque broccoli, cauliflower
Romanescu is a close relative of broccoli and cauliflower. If you love cabbage, then you will definitely love this fantastic vegetable. In addition, this amazing vegetable is literally packed with antioxidants.
Designers and 3D artists admire its exotic, fractal-like shapes. Cabbage buds grow in a logarithmic spiral. The first mention of Romanescu cabbage came from Italy in the 16th century.
Romaine broccoli has the most subtle flavor that cabbage can have. Romanescu is not crumbly, tastier than broccoli, sweetish with a nutty, rather than sulfuric, flavor. A fresh head of romanesca cabbage should be stored in the refrigerator for no more than 4 days. Since cabbage is hard, the head of cabbage is cut into pieces with a serrated knife.
A casserole is prepared with pieces of romanesca cabbage and served with bechamel sauce and Roquefort cheese. Romanescu cabbage is rich in antioxidants, carotenoids, and vitamin C. This exotic vegetable is easy to grow for those who have experience growing broccoli, since the agricultural technology is identical.
3. Exotic citron "Hand of Buddha"
Exotic citron "Buddha's Hand" is called "fu shou" in China, "bushukon" in Japan, "Laiamau Yari", "Jerek tangan", "Laiamau lingtang kerat" in Malaysia, "Dhiruk tangan" in Indonesia, "som-mu" in Thailand, “Phat-thu” in Vietnam. The fragrant exotic fruit is divided into several lobes, similar to rings, with a small amount of pulp and undeveloped seeds; there are also varieties without seeds.
Citron is an ancient citrus native to Western India, Western Asia, and the Mediterranean. It is not widely used in cultivation and cultivation, since the bushes freeze slightly at -3 ° C. With a tree height of up to 3 m, the fruits reach a length of up to 40 cm and up to 28 in diameter. All parts of the plant are fragrant. The large white or purple flowers are just as showy as the fruit.
Perennial plant of the rue family, genus Citrus. The variety of Citron is represented by varieties. Other names: ‘Corsican’ Corsican lemon, ‘Diamond’ Sicilian citron, ‘Ethrog’ Israeli spindle-shaped citron, and, finally, fingers (or hand) of Buddha.
Gardeners in England, specializing in exotic plants, grow Buddha's Hand Citron in greenhouses.
In India, several varieties of citron of the exotic “Hand of Buddha” shape are cultivated. ‘Bajoura’ is a miniature juicy fruit with a thin skin. ‘Chhangura’ is a wild variety with small, rough fruits without pulp. ‘Madhankri’ or ‘Madhkunkur’ is a large fruit with sweetish pulp. ‘Turunj’ is a large fruit with a thick skin, white interior and edible sweet, but poor in juice. The fruits of wild 'Chhangura' are pickled in India. The exotic lemon is eaten whole and used in refreshing drinks with ice.
4. Durian
Durian is an evergreen tree with dark leaves and spreading branches, reaching a height of 40 m. Durian fruits are a five-leaf box of ovoid or round shape, its length is 15-30 cm, weight - up to 8 kg. The capsule hangs on a stalk 10-20 cm long. The fruit valves, green on the outside, have a coarse fibrous structure and thick skin; their surface is densely covered with pyramidal 3-7-sided spines. Each of the 5 chambers of the fruit contains one shiny seed, 2 to 6 cm in size, with a color ranging from pale yellow to red-brown. The seed is surrounded by a thick cap (aryllus), which has the consistency of pudding and a color ranging from cream to dark yellow. This edible arillus has a sweet, nutty, cheesy taste and an incomparable aroma. The ripe fruit has a peculiar, very corrosive, sweetish-putrid smell.
Durian grows in the tropical rain forests of Southeast Asia and is often grown in the Malay Peninsula and Indonesia, less commonly in South India, Sri Lanka, southern Thailand, Indochina and the southern Philippines. The species is also cultivated in East Africa, very rarely in Latin and South America.
Durian fruits contain vitamins B, C, carotene (provitamin A), microelements - iron, phosphorus, calcium, sulfur; nicotinic acid, antioxidants, amino acids, etc.
The uniqueness of this fruit is that it contains a large amount of organic sulfur. It is because of volatile sulfur compounds that this exotic fruit has an unpleasant odor. Durian is the only edible fruit in the world that contains organic sulfur.
The characteristic unpleasant smell of durian is due to the presence of indole in it - chemical compound with an unpleasant odor, which, however, when strongly diluted, gives a delicate jasmine note. Indole is very bactericidal and extremely beneficial, so eating durian helps restore the health of sick people and animals.
In the twenties of the twentieth century, a pharmacological drug appeared in pharmacies, tablets called “Dur-India”, it was offered as a constant use for three months. These tablets contained durian and a rare variety of Indian onion, rich in vitamin E. A course of such a drug ensured that concentrated vital energy entered the body, bringing strength and tirelessness to the body, and clarity and youthfulness to the spirit.
But perhaps the most remarkable property of this amazing plant is its ability to increase potency.
A decoction of durian leaves and roots is used as an antipyretic, and the pulp as an anthelmintic. The juice of the leaves is applied to the head of a feverish patient. Healing baths with durian leaves are prescribed for bile spills, and a decoction of the leaves and fruits is applied to inflamed skin. The ash of the burnt bark is used after childbirth. Durian leaves contain hydroxytryptamine and mustard oil.
In the West, durian enjoys great scientific interest. Studies have shown that it has a wide range of nutrients, unmatched in antioxidants, vitamins, proteins, amino acids, essential fatty acids (EFA), organic sulfur. It is the presence of volatile sulfur compounds that gives durian its specific smell. The healing properties of bioactive sulfur can hardly be overestimated. Durian is the only edible fruit in nature with a high content of organic sulfur!
Biologically active sulfur is easily absorbed and is part of proteins and some hormones such as insulin in the body, thereby ensuring blood sugar balance. Sulfur is an essential part of important antioxidant molecules that fight aging in the body. It is also involved in the removal of waste and many biochemical reactions in the cell.
Durian contains an excellent range of minerals, including potassium, calcium, magnesium and zinc. These are vital elements for the functioning of the cardiovascular, nervous, immune and other body systems.
6. "Poor man's banana", also known as "prairie banana" or Paw-Paw. This is Asimina triloba.
Few people know that the North American banana Paw-paw (prairie banana) exists. This banana grows in the southeast of America. Outwardly, it is very similar to an ordinary banana, only slightly shorter and has a more aromatic smell.
It is believed that the name Paw-Paw may be a corruption of the Spanish word papaya - due to the association of the appearance of the asimina fruit with these fruits. Historical documents have been preserved that mention that asimina fruits were George Washington’s favorite dessert; these trees also grew in the garden of Thomas Jefferson in Monticello.
In recent years, interest in asimina has been increasing, because this tree is disease-resistant and does not require the use of pesticides to grow it. Asimina fruits contain a lot of protein; it is a delicate and nutritious fruit that has not received well-deserved fame and wide distribution due to its poor suitability for transportation.
This is the only plant of the Annonaceae family that does not live in tropical zones. Trees growing in the north have deciduous foliage, while those growing in more southern latitudes have evergreen foliage. The height of asimina ranges from two to twelve meters. The branches of asimina are red-brown in color, quite strong, the bark is brown, smooth when young, and as it grows it becomes covered with shallow cracks and a spotted gray pattern. When kneaded, asimina leaves emit a rather pungent odor.
Asimina flowers smell unpleasant. They are collected in clusters of 6-8 flowers, however, single flowers are also found. Asimina flowers are quite large - up to 6 cm in diameter with six sepals and six petals. Flowers first have White color, but as they grow older, their color gradually changes, gradually becoming red-brown; Having reached full color, the flowers fall off. Pollination of asimina is carried out by blow flies and carrion beetles, which are attracted by the nasty smell. During the flowering period on large plantations, asimins specially lay out rotten meat to attract the largest number of insects.
Asimina fruits are very similar to small plump bananas, which, like flowers, change their color as they ripen, turning from green, first yellowish, and then brown. The fruits fully ripen by autumn, they are very juicy and taste, depending on the area where the tree grew, like bananas or mangoes.
7. Dragon Fruit or Pitaya
Dragon fruit is a very sweet and tasty fruit with white flesh studded with small edible seeds, like kiwi. Many who have visited Thailand have already “tasted” pitaya. Currently, this fruit is rapidly gaining popularity in the Western world. It is possible that it will soon appear on our shelves.
An interesting fact is that these plants belong to the cactus family. The fruit has not only an exotic name, but also an appearance. Its color is bright pink, and the pitahaya is similar in size to a large apple, only more elongated. The fruit is covered with large scales, the tips of which are painted bright light green or green. The pitahaya pulp is white or purple, it contains a lot of small seeds, which are distributed throughout the entire volume of the fruit.
Eastern legends say that pitahaya fruits appeared as a result of battles with dragons. When the monster could no longer produce flames, a dragon fruit flew out of its mouth. It was believed that it was placed deep in the dragon's body, where the most delicious meat was. The love for this fruit led to the extermination of all dragons. So it turns out that dragons have become extinct, and fruits of bizarre shapes and colors, reminiscent of the scales of monsters from legends, grow to this day.
However, the real homeland of pitahaya is America.. Since the fruit is very easy to pick and does not require cooking, it was very popular among the Indians. This is how the Aztecs ate pitahaya pulp. And the roasted and ground seeds served as a kind of seasoning for the stew. Now this plant is cultivated in countries such as Thailand, Vietnam, Sri Lanka, Philippines, Malaysia, Japan, Taiwan, China, Israel, USA, Mexico and Australia. Of course, the conditions for the growth of dragon fruit must be special, because in essence it is a cactus. It is suited to a dry tropical climate with moderate rainfall. The plant on which these exotic fruits grow climbs like a vine, and at night, during the flowering period, beautiful white flowers bloom on it. After 30-50 days the fruits set. 5-6 harvests of pitahaya are harvested per year.
In fact, pitahaya happens different types . They differ in the color of the skin and pulp, in shape and size, in taste and the presence of plates or growths on the skin. Usually there are three types - red (in Vietnam they called it “dragon fruit” for its bizarre shape and color), Costa Rican and yellow. Accordingly, red pitahaya has a red-pink skin and white flesh, Costa Rican has both skin and red flesh, and yellow pitahaya has a yellow skin and is white inside. The yellow fruits are considered the sweetest; they also have a rather strong smell. Red pitaya has a fresher taste and a light herbaceous aroma. The most popular type of this exotic fruit is red, which is what can most often be found on store shelves. Although it is called that, in fact the scales that make up the peel are rich pink in color, and their tips are colored light green or green. In appearance, “dragon fruit” looks like a small pineapple; its weight can range from 150 to 700 g. The shell of the fruit is quite soft, easily cut with a knife, and inside it is white pulp, the consistency of sour cream and having a delicate aroma. Pitahaya tastes like banana and kiwi.
8. Jabotacaba
9. Carambola or Star Fruit
The homeland of carambola is Southeast Asia. There, this exotic fruit is eaten in the same way as we eat apples or cucumbers. And its taste is something between an apple, gooseberry and cucumber. In Europe, carambola is also quite popular due to its unusual shape. The fact is that this yellow-green ribbed fruit has a star shape in cross section. Therefore, carambola is also called star fruit. It is enough to cut it crosswise, and the decoration for any table is ready.
Carambola has a sweet and sour refreshing taste and contains a lot of liquid, so it is an excellent thirst quencher.
IN different countries Carambola has different names, including “carom”, “starfruit”, “gherkin”, “fifth corner” and “star apple”. This fruit grows in India and Ghana. Indonesia, Polynesia, Malaysia, Sri Lanka and other countries. Carambola is also grown in the south of America, in Florida and the Hawaiian Islands. It is brought to Russia from Brazil, Israel and Thailand.
One of the advantages of starfruit is its low calorie content., per 100 g of fruit there are only 34-35 kcal. The fruits contain quite a lot of calcium, phosphorus, iron, sodium, magnesium and potassium. It also contains a lot of vitamin C, thiamine, riboflavin, beta-carotene and pantothenic acid. Not much is known about the benefits of carambola for human health. However, the composition of the fruit speaks for itself - it is an excellent source of vitamins and minerals.
In Asia, carambola is used for weak immunity and vitamin deficiency., headaches, fever, colic and constipation. There is quite a lot of oxalic acid in starfruit. It is, of course, also useful for humans, but for people with kidney disease or digestive system It's better not to get carried away with this fruit. But in Sri Lanka, for example, people very successfully use the acid contained in carambola to remove stains from clothes. Starfruit is also used to polish copper and brass.
How to choose the right carambola
Asians value most of all not quite ripe sour fruits, the narrow ribs of which are clearly separated. But lovers of sweet fruits should look for light yellow or yellow-green carambola, which has fleshy side ribs and a dark brown stripe on them. These fruits have very little sourness, and their smell is a bit like jasmine flowers. It is almost impossible to describe the taste of carambola; some compare it with cucumber and gooseberries, others with grapes and plums, and some clearly feel the taste of orange and apple. Of course, the best thing is to try this amazing fruit and find something of your own in its taste. Unfortunately, in Russian stores you cannot find starfruit that has ripened completely on the tree. Like many other fruits, it is picked and sent to us still unripe, but it ripens on the way. But otherwise the carambola simply cannot be delivered. But it can be stored in the refrigerator for up to 3 weeks.
How to eat carambola
We already know that star fruit can be used to garnish salads, smoothies or ice cream, and that it is delicious on its own. However, these are not all its advantages. In different countries, this fruit is used to prepare a variety of dishes. Carambola will give the most ordinary food a mysterious exotic taste and aroma. In Sri Lanka, carambola is eaten raw, directly with the peel. But the Chinese love to cook fish with starfruit. In Hawaii, they make a delicious sorbet by mixing carambola and lemon juice and adding gelatin to it. In general, carambola juice can be added to cocktails, mixed with orange, pineapple or mango juice.
You can make a sauce with carambola, which goes perfectly with meat.. To prepare it, you need to mix chopped starfruit with horseradish, celery, vinegar and spices. Or you can top the pieces of stew with thin slices of carambola. It will simultaneously add an unusual taste to the dish and decorate it.
Unripe carambola is used as a vegetable. You can stew it with other vegetables and get a delicious stew. It is also pickled and salted. All kinds of purees, puddings, jellies, juices and other dishes are made from sweet fruits. In South Asia, sour carambola flowers are also used as food, adding them to salads.
10. goat beard (aka salsify, aka salsify, aka oat root, aka winter asparagus
goat beard – herbaceous plant Tragopogon porrifolius, which is bred in the Mediterranean for its edible thick white roots with a delicate, pleasant, subtle oyster flavor. Very popular in Europe and the southern USA. Because of its pungent taste, reminiscent of oysters, it is sometimes called an “oyster plant.”
Typically used as an additive to a variety of dishes, from soups to stews.
Like all root vegetables the root goat beard You can boil it and make puree from it.
Vegetarians in the 19th century even made so-called “mock-oyster soup” from it. Young salsify root is eaten raw in many European countries (especially Italy, Spain and Greece), and is also used as a filling for porridge and added to soups. Meadow salsify (goatsbeard, meadow salsify) is a related plant of the species T. Pratensis, common in meadows and forest clearings of Europe and acclimatized in North America. The sweetish juicy leaves, flowers and roots of this species are quite suitable for salads, soups and side dishes. True, the term black salsify in English refers to a completely different plant with edible roots - scorzonera.
11. Salak or snake fruit
Salak is an exotic fruit. Its fruits are brown or red-brown in color, and their surface looks like snake skin. Therefore, they are otherwise called snake fruits. Herring grows on palm trees, so it can be classified as a member of the palm family. The height of herring palms does not exceed two meters. The peculiarity of these trees is that they have feathery leaves, the upper surface of which is dark green and the lower surface is light. Salak grows in clusters, starting at the base of the trunk, close to the ground and throughout the tree.
Externally, herring fruits resemble bulbs, covered with scales and rough to the touch. The fruit is covered with small spines, making it often difficult to peel. The flesh of herring has a beige-yellow color, a sweet taste and an aromatic odor. Salak grows in Southeast Asia, Thailand, Malaysia, and Indonesia. Salak comes in two varieties: crayfish, with a characteristic reddish color and oblong fruits, the pulp of crayfish is watery, fibrous (grows in Thailand) and herring, the fruits of which resemble an onion, and inside there are juicy crispy slices.
12. Mangosteen.
The fruit tastes like a combination of pineapple, grapes and strawberries. Only the inside of the fruit, similar to garlic, is edible.
The white segments of the pulp of mangosteen fruits are edible fresh, but they are sometimes canned. Freshly squeezed mangosteen juice is also popular. A decoction of leaves and bark is used for dysentery, diarrhea and to reduce fever. The bark contains antioxidants. Due to the abundance of xanthones, it is used in the production of cosmetics.
13. Rambutan.
Rambutan is a tropical fruit tree of the Sapindaceae family. Rambutan fruits are small, the size of a hazelnut, grow in clusters of up to 30 pieces and are rounded “balls” with an elastic peel of yellow or red color, covered with fleshy hairs 4-5 cm long. Rambutan pulp covering the seed (edible, but to taste resembling an acorn), is a transparent white gelatinous mass with a pleasant sweet taste.
Rambutan is one of the most popular trees in Southeast Asia, where it is grown commercially in small gardens. But rambutan is also widespread throughout the tropical zone: it is grown in Africa, Central America, the Caribbean islands and Australia. There are extensive rambutan plantations in Cambodia, India, Indonesia, the Philippines and Sri Lanka.
Rambutan is sometimes also called hairy fruit. When buying rambutans, pay attention that the fruits are rich red in color and the tips of the “hair” are greenish. Rambutan does not store well; it can be kept in the refrigerator for no more than a week.
The fruits have a short shelf life after they are picked.
Well, a little more briefly...
Morinda citrusifolia (noni). The fruit exudes a fetid aroma, reminiscent of the smell of spoiled moldy cheese; the taste is slightly bitter. (Scot Nelson)
And more about . Who doesn't know about it yet?
The original article is on the website InfoGlaz.rf Link to the article from which this copy was made -The countries of Southeast Asia are simply a paradise for lovers of tropical fruits. Dragon fruit, mangosteen, tomarillo, durian, snake fruit, and many other exotic names here cease to amaze and become the norm.
Surely in Russia, in large supermarkets, there are many of these tropical fruits, only, firstly, the prices for them can differ by an order of magnitude, and secondly, in order for them to appear on the shelves in an attractive form, they are pretty stuffed with chemicals or they are sent unripe, which cannot but affect the taste and beneficial qualities.
But in Southeast Asia, in their homeland, many of these tropical fruits are cheap - for example, a ripe and juicy mango in season can be bought for 40 rubles, and a sweet papaya for 50-60 rubles. As for the usual apples and pears, here, on the contrary, they are among the most expensive fruits. In addition, there are almost no berries here, with the exception of strawberries, which sometimes makes us happy.
Every day we enjoy a variety of fruit flavors. There are several dozen tropical fruits here, and if you consider that each of them, as a rule, has several varieties, and the taste of each variety is unique and inimitable, then it becomes clear how good life is for fruit lovers here :)
The same tropical fruits that we tried in , often differ not only in flavor, but also in name and shape. At the market or in the store, our eyes are always wide open, it’s difficult to choose a specific fruit, so we buy huge boxes that can hardly fit on a bike :)
We deliberately do not write about prices, since they are different everywhere, depending on the country, seasonality, variety and ability to bargain. In general, most tropical fruits are cheaper than our usual ones in St. Petersburg, even seasonal ones.
So, let's begin our acquaintance with tropical exotics.
Snake Fruit ( snake fruit), the Balinese call it salak
The fruits are round or pear-shaped, tapering to a wedge at the top, covered with a scaly brown skin reminiscent of snake skin, which is where the name of the fruit comes from.
The peel is thin and easy to remove; just cut it or tear it at the edge, and then remove it like a shell from an egg. The flesh is white or beige in color and consists mainly of three segments. If the fruit is not ripe, then due to the high tannin content it will make your mouth stick, this is how we first tried it in Malaysia in the spring - we didn’t like it, and we happily forgot about it.
Here in Bali, herring, as one of the most common tropical fruits, quickly became familiar, we tried it again, and, one might say, we fell in love :)
There are 2 varieties common in Bali. One, more elongated, consists of 3 identical segments, has a pleasant refreshing sweet taste, reminiscent of pineapple and banana with a slight nutty flavor. The second, more rounded, with two large segments and a third small one without a seed, tastes similar to gooseberries and pineapple. Both varieties are quite interesting, we buy different ones with equal success :)
Salak contains tannin, which removes harmful substances from the body and has astringent, hemostatic and antidiarrheal properties.
In the north of Bali, in the forests, we somehow discovered wild herring. Unlike the garden fruit, its peel is prickly with small needles, no more than 1 mm long, and the fruits themselves are smaller in size. They taste sweet, but peeling them is not very pleasant because of the thorns, so we fed them to monkeys, for whom the thorns were not a hindrance and they coped with peeling as quickly as they do with bananas :)
Mango ( mango)
Of the many tropical fruits, mango still remains one of our favorites - it seems that you can eat as much of it as you like and never get tired of it :) In St. Petersburg, we sometimes bought them in the store and the concept of different varieties did not exist for us - we just eat mango and that’s all, what was our surprise that, it turns out, there are several dozen species of them.
India harvests about 13.5 million tons of mangoes per year (just think about the number!) and is thus the main producer (the most famous variety is mangifera indica 'Alphonso'), followed by China in second place in terms of productivity (just over 4 million tons) , in third place is Thailand (2.5 million tons), Indonesia 2.1 million tons.
Ripe fruits of different varieties taste very different, most often they are sweet and have pleasant aromas of different shades from honey even to ginger 
Arriving in India at the beginning of November, we were very surprised to find no mangoes on sale - it turned out that the season begins in April. We flew away at the end of March, and literally in the last week the first harvest appeared on sale - they were small red mangoes, very fragrant and sweet, we couldn’t tear ourselves away from them for several days.
We really liked the variety of mango varieties in Malaysia - from Thai light yellow ones, with beige flesh inside, to green thick-skinned ones, unripe in appearance, but with bright orange, sweet flesh.
But for real, we gorge ourselves on mangoes in Bali. In May and June the choice was not very large, but in August, September and, especially, October, the variety of varieties and prices never cease to delight us. Our favorite variety is Harumanis - green mangoes with orange, sweet, honey-like flesh.
Mangoes are high in vitamins and fructose, and low in acids. Vitamin A has a beneficial effect on the organs of vision, helps with night blindness and other eye diseases. Regular consumption of mango helps improve immunity and protects against colds. Green mango is also rich in vitamin C.
Mango fruits are often used in home medicine; for example, in India, mangoes are used to stop bleeding, strengthen the heart muscle, and also improve brain function.
Dragon fruit or dragon fruit ( dragon fruit), also known as pitaya or pitahaya
Belongs to the cactus family. Thanks to its interesting and unusual shape, as well as its bright pink color, the fruit cannot go unnoticed. The fruit has white or red (depending on the variety), creamy pulp and a delicate, slightly perceptible aroma. The pulp is eaten raw, the taste is sweet. It is convenient to eat by cutting it into 2 halves and scooping out the pulp with a spoon. Some may find dragon fruit bland and not very tasty, but if you taste it properly, you will certainly like this unusual tropical fruit (like, for example, Mozzarella cheese, which also does not have a strong taste).
The fruit grows on cacti and blooms only at night. The flowers are also edible and can be brewed into tea. The fruit is low in calories, helps with stomach pain and has a beneficial effect on the quality of vision.
Mangosteen ( mangostin), aka mangosteen, mangosteen, garcinia, mangkut
The fruit is round, 4-8 cm in diameter, covered with a thick (1 cm) burgundy-purple inedible peel, under which there are 5-8 segments of white, very juicy pulp, with large seeds inside each segment. We met mangosteens on - when we saw them for the first time, we thought that there was some kind of strange persimmon here))
We were not going to buy them, but the seller stopped us at the last moment, showing a clever trick, opening this fruit in a second. Seeing the juicy pulp, we could not resist the desire and tried it, and then of course we bought it. The taste of the fruit is very pleasant, creamy-sweet and slightly tart.
In hot weather, this is an excellent fruit to quench your thirst.
Papaya ( papaya)
The fruits have pink-orange or golden flesh with seeds in the middle - these are removed when slicing. Sweet juicy papaya pieces melt in your mouth. The fruit is extremely nutritious, and the most interesting thing is that papaya does not become boring at all; we ate it with pleasure very often in India, Bali and Thailand - this is our a traditional dish for breakfast for the sixth month. In Bali, papaya is very sweet, we especially like the California variety, but in Thailand, as our friends say, it is more watery. In Mexico, we liked it only in combination with yogurt or honey - there it is more common to eat it slightly unripe and even with salt and chili pepper :).
Papaya is a valuable source of beta-carotene; a third of a medium-sized fruit satisfies the daily requirement of an adult for vitamin C, and also provides required amount calcium and iron.
Papaya fruits are not only in appearance, but also in chemical composition Close to melon, they contain glucose and fructose, organic acids, proteins, fiber, vitamins and minerals, so papaya is sometimes called the “melon tree”.
They say that when baked over a fire, papaya fruits smell like fresh bread, which gave this plant another interesting name - “breadfruit”.
Green papaya has contraceptive and abortifacient properties - Asian women wishing to terminate their pregnancies ate large quantities of the unripe fruit.
In tropical countries, papaya juice is used for diseases of the spine, as it contains an enzyme that regenerates the connective tissue of the intervertebral discs. Perhaps it is precisely because of the frequent consumption of papaya that Asians are less susceptible to diseases of the musculoskeletal system, even despite the tradition of carrying heavy weights on their heads.
Other fruits
We talk about other fruits in our book " Asian exotica. 30 Fruits You Must Try in Asia". In order to get it (for free), just follow this link, enter your e-mail, and in a few minutes a link to download the book will be sent to your email.
From the book you will learn about the following tropical fruits:
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