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 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 fruits cost pennies - for example, a ripe and juicy mango in season can be bought for 5 rubles, and a large (3 kg), sweet papaya for 30 rubles. As for the usual apples and pears, here, on the contrary, they are among the most expensive fruits. In addition, there are almost no berries here, with the exception of strawberries, which sometimes makes us happy.

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

The same fruits that we tasted in Mexico, India, Sri Lanka, Malaysia and Indonesia often differ not only in taste, 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. So, let's begin our acquaintance with tropical exotics.
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 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 light nutty taste. 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.
Tamarillo

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

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

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

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

Tamarillo makes an excellent sauce when you add lemon juice, ginger and honey. The sauce is suitable for both spicy dishes and desserts.
Mango

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

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

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

Arriving in India 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 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.
Jackfruit

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

If the fruit falls before it ripens, it is eaten as a vegetable; in India we have tried jackfruit curry many times. But we tried fresh for the first time in Sri Lanka at the end of April, when the season had just begun there.

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

The peel and seeds of the ripe fruit have an unpleasant putrid odor, while the pulp smells pleasant, there is something in common with banana and pineapple, but the taste is still specific, not for everyone, we liked it very much.

All parts of the plant, including the peel, contain sticky latex, so it is recommended to cut the fruit with lubricated hands sunflower oil or wearing rubber gloves. The fruit can be stored in the refrigerator for 1-2 months. In supermarkets and markets, jackfruit is sold mostly already cut, since whole fruits, firstly, are repellent with their thorns, and secondly, not everyone is ready to overcome such a giant.

Due to its heaviness, jackfruit often falls from the tree and breaks. Thanks to its strong smell, it is easily found by animals, who spread seeds throughout the forest, which contributes to its active spread.

Jackfruit is highly nutritious and contains about 40% carbohydrates. In particular, for this reason, and also because of its low cost and universal availability, jackfruit in India is called “bread for the poor” or breadfruit. The seeds are also nutritious - they contain 38% carbohydrates and are roasted and eaten like chestnuts. They taste a little dry, but go well with salads.
Dragon fruit or 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 the 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.
Rambutan

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

The oil from the seeds is used in the production of soap and candles. Rambutans contain carbohydrates, proteins, calcium, phosphorus, iron, niacin and vitamin C.

The fruits are eaten mainly in fresh, sometimes preserved with sugar. Moreover, in Malaysia these canned fruits They sell it on every corner as a snack, and also make cooling drinks.

We first met rambutans in their homeland - Malaysia. Rambutan is translated from Malay as “hairy”.

Fruits are very light in weight, so 1 kilogram can contain several dozen of them. By the way, after bananas, which we are pretty hooked on in India (not only because of taste, but also for reasons of sanitary safety), this is the No. 2 fruit that you can easily and safely eat when traveling. You can buy a bunch of rambutans at the market or on the side of the road and eat them right away, which you cannot do with papaya or mango, not to mention fruits that are eaten with the peel.

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

In Malaysia we arrived just in time for rambutan season (May) and the cost for 1 kg was the same as for 1 kg of mangoes (about $1), but in Bali, they turned out to be 3 times more expensive, although in October they had already dropped to $1.5 .
Mangostin, also known as 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 became acquainted with mangosteens in Sri Lanka - 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.
Melody (melodi), also known as pepino, melon pear or sweet cucumber

The fruits are varied, differing in size, shape, color and taste. Some have an exotic color - bright yellow, others purple, which reminds them of eggplants. Pulp ripe fruit light yellow or completely colorless. Melody tastes like a mixture of pear and cucumber with a melon aroma. It can be added to sweet desserts and salads (depending on the variety). Here in Bali, we love adding it to salads - the fruit costs about the same as cucumbers, and the taste is more delicate and interesting.

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

The first name comes from the name of the Vietnamese province of Long An. And the second is the structure of the fruit - if you break the “berry” in half, a black seed appears, which, against the background of transparent beige pulp, resembles an eye. Longan grows in clusters on evergreen trees, the height of which can reach twenty meters. Over 200 kg of fruit are harvested from each tree over the summer.

Externally, the fruits look like nuts and are easy to peel. The color of the inedible outer shell of the fruit is mottled yellowish. Lognan tends to ripen after being removed from the tree. Under the skin hides transparent juicy pulp - sweet and very aromatic with a musky aftertaste. Under the pulp there is one large bone.

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

We tried the fruit for the first time in Bali - one day, while walking through the market with our Balinese friend Budi, we asked him about his favorite fruit and he, without hesitation, pointed to this rather inconspicuous fruit. Be from Java, and longan is very popular there.

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

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

Longan is used in Chinese traditional medicine as a tonic for weakness, fatigue, tachycardia, dizziness and impaired vision. The pulp of the fruit is also used to treat gastrointestinal disorders, reduce body temperature during fever, calm down causeless anxiety, normalize sleep and improve memory and concentration.
Kepundung or Asian gooseberry

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

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

In general, this is a plant of the legume family, but it is sold in the fruit department, and because of its sweet taste, many actually consider it a fruit. Under the shell lies a fruit - a brown pod-shaped bean, similar, sorry, to “turd”, consisting of soft pulp and many dense seeds.

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

The pulp of green fruits is sour and is used in preparing spicy dishes, but ripe fruits are sweeter, with fruity taste, they are used to prepare desserts, drinks, and snacks.

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

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

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

The tamarind is the official tree of Santa Clara in Cuba and is featured on the city coat of arms.
Papaya

Sweet juicy pieces papayas melt in your mouth. The fruit is extremely nutritious, and the most interesting thing is that papaya does not become boring at all; we happily ate it very often in India and Sri Lanka, and in Bali it has been our traditional breakfast dish for the sixth month. In India and Bali, papaya is very sweet, we especially like the California variety, but in Thailand, as our friends say, it is more watery. In Mexico, we liked it only in combination with yogurt or honey - there it is more common to eat it slightly unripe and even with salt and chili pepper.

Papaya is a valuable source of beta-carotene; a third of an average-sized fruit satisfies daily requirement for an adult in vitamin C, and also provides the necessary amount of calcium and iron.

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

They say that when roasted over a fire, papaya fruits smell fresh bread, which gave this plant another interesting name – « breadfruit».

Green papaya has contraceptive and abortifacient properties - asian women those wishing to terminate a pregnancy ate at large quantities unripe fruit.

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

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

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

And here coconut water first tried in India. There, young coconuts are sold on every corner, and they are very cheap ($0.3 versus $1-1.5 in Bali). They are not sold in fruit trays, but often simply from a cart. Sometimes, right under the tree on the ground, there is a mountain of fresh coconuts and cracked knuckles. The sellers deftly, in 2-3 steps, cut off the top and insert the straw - the drink is ready

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

In Bali, there are plenty of different varieties of both young and hard coconuts, and the latter are sold already shelled, which is very convenient.

The Philippines ranks first in the world in coconut production, with about 20,000 thousand tons of fruit per year. Indonesia and India are in 2nd and 3rd places, respectively.

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

Coconut oil in general universal product, it is used in cooking, for medicinal and cosmetic purposes.

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

The pulp normalizes cholesterol levels in the blood; helps with colds, diarrhea, and gallbladder diseases; has antimicrobial, antiviral wound healing effects; reduces the risk of atherosclerosis and other diseases of the cardiovascular system, as well as cancer and degenerative processes. Hard coconuts contain B vitamins and vitamins C and E, as well as various mineral salts.

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

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

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

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

Pineapple contains vitamins A, B and C, as well as numerous microelements, including bromelain, which improves the body's absorption of protein substances.
Passion fruit (marakujya), also known as edible passionflower, or edible passionflower, or purple granadilla

We tried this passion fruit for the first time in Bali, and I must say that the first time it didn’t make much of an impression on us, but the second time we tried it – passion fruit is indeed very tasty and unusual. The color of the fruit, depending on the variety, varies from light yellow to dark burgundy; the jelly-like pulp can be transparent, beige, or greenish. The flavors are also quite different - from sweet and sour to very sweet. We have not yet become addicted to a specific variety, we are trying different ones. Simply cut the fruit in half, after which the aromatic, sweet pulp can be eaten with a spoon. Passion fruit seeds are also edible and are used to decorate cakes and other confectionery products.

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

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

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

The first time we tried guava was in India, where they prefer to eat it unripe and green. It is cut in half and sprinkled with pepper (we refrained from this addition). The taste is unusual, we liked it, but our stomachs didn’t really like the unripe fruit. In Bali we tried a different variety of guava, and this time we ate ripe fruit. These fruits are similar in size and color to Asian lemons, and the pale pink, tender pulp tastes like strawberries.

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

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

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

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

In appearance this is an ordinary striped watermelon, only inside it is unusual, bright yellow color. This watermelon was born as a result of crossing a wild watermelon (which is yellow) with a regular one. In addition to the unusual color, this watermelon contains very few seeds compared to red ones - sometimes we come across no seeds at all.

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

Despite the fact that it is a hybrid, yellow watermelon, like regular watermelon, contains many vitamins and perfectly helps regulate the excretory system.
Sapodilla (sapodilla) aka savo, aka chiku, aka ahra

A brown-green fruit, egg-shaped, up to 5 cm in size. Smaller fruits look like small potatoes, and larger ones look like kiwi. The peel is soft and easy to peel with a knife. The pulp is yellow-brown, juicy, very sweet with a caramel-date taste, sometimes even cloyingly sweet if the fruit is ripe.

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

Chiku is rich in plant proteins, carbohydrates, iron, potassium and calcium, as well as vitamins A and C. The beneficial properties of chiku are used by cosmetics manufacturers - the fruit has antiseptic and regenerating properties.
Durian

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

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

Its taste is reminiscent of sweet almond cream with the addition of cream cheese, onion gravy, cherry syrup and other difficult-to-combine ingredients.

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

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

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

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

We first decided to get acquainted with the taste of durian in Malaysia by trying ice cream with this flavor. We didn’t like it at all, although it was unlikely that it had anything in common with the taste of real fruit - it contained soy milk and a dozen flavors, stabilizers, etc.

We have never met anyone who is indifferent to this fruit - we either love it dearly or are disgusted. Previously, we avoided even talking about trying durian, but recently we finally decided to do this feat. Our verdict - durian has a very rich taste with many shades, we really liked it, so we will definitely buy it in the future.
Carambola or star fruit

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

We became acquainted with sweet varieties a long time ago, while traveling around Europe, and especially fell in love with them in the Canary Islands. The juicy pulp most resembles a harmonious combination of gooseberries, apples and cucumbers. Sweet varieties are very tasty raw, they can also be added to fruit smoothies, or used as an edible decoration for ice cream and cakes - when cutting the fruit you get cute stars.

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

Of course, lemons are everywhere, and it’s a stretch to classify them as tropical fruits, but we decided to write about them anyway, because in appearance they are very different from the usual ones. Asian lemons are small, round, yellow-green or green, which makes them resemble the lime with which tourists often confuse them.

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

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

Lemon juice is a preventative against heart attacks, strokes, and can also kill several dozen viruses.
Chompu, jambolan, iambozaili or Malay apple, also called wax apple, rose apple, mountain apple or water apple

The fruits are oblong, bell-shaped. Although the fruit is called an apple, in appearance it more closely resembles a small pear 4-8 cm long. The fruit has a pink-red or dark red, sometimes red-green waxy skin, inside there is white juicy crispy pulp and 1 or 2 inedible brown seeds, although there are fruits and without seed. The ripe fruit has a pleasant, sweet aroma, and the fruit itself is good for quenching thirst. We first tried it in Bali - we bought it several times, and each time the tastes are different, from very sweet to tasteless watery, apparently we have not yet learned to determine the ripeness of the fruit.

Ripe wax apple fruits are edible not only fresh, but also stewed 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.

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

The fruits are heart-shaped or oval, irregular in shape, 15-20 cm in length and weighing up to 3 kg. The peel is thin and hard, has small fleshy spines arranged in a mesh pattern, the color is dark green, sometimes with black spots, the ripe fruit turns slightly yellow. 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.

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

We eat it fresh; we tried it for the first time in the Canary Islands, but we didn’t appreciate the taste then and didn’t buy it for a long time. And just recently, when we wanted something exotic and bought sirsak, I liked the taste. We simply cut it in half, similar to pitaya, and eat the pulp with spoons, but you can cut it into cubes and eat it with a fork, whichever is more convenient for you.

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

This is definitely one of the most popular fruits on the planet. It’s hard to believe when looking at a pile of identical bananas in Lenta or Auchan, but there are more than 40 different types all over the world. We saw the most varieties on sale at the same time in India (about a dozen). They sell bananas of different colors, shapes and sizes from very small ones, the size of a little finger, to giant ones up to 30 cm, and of course, each of them has its own unique taste.

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

By the way, red bananas are practically not exported because they are very soft and delicate and can be easily damaged during transportation.

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

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

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

Platano is a fruit with green or red skin, with starchy, hard, often unsweetened pulp; it is fried, boiled or steamed before consumption. Most often in markets and cafes they are sold as a snack - banana chips or dessert “bananas in batter”.

Bananas contain more vitamin B6 than other fruits; it is this vitamin that is responsible for a good mood, and due to its high phosphorus content, bananas are called a fruit for intelligence.

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

Dried bananas – “banana figs” – can be stored for quite a long time. In addition to fruits, young shoots of plants can be eaten; for example, in India they are used to prepare curry. In Bali, we tried to make our own curry from young shoots, but apparently we didn’t take something into account - it turned out to taste very bitter.

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

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

In Kerala we ate from such a leaf many times; Indians believe that the leaf on which dinner is served gives the food a distinctive taste.

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

The world's largest collection of bananas, including more than 470 varieties and about 100 species, is located in Honduras.
Cocoa

Now we are not talking about dried cocoa beans, but about the plant itself and its fruits. We first encountered it in Bali, and can sometimes be found in fruit stands or coffee plantations.

The ripe fruit is bright yellow, large, 15-20 cm, shaped like a lemon, equipped with longitudinal grooves, inside there are many large seeds, arranged in several rows and surrounded by white juicy pulp, which you can enjoy. We wrote more about the cultivation, drying and production of cocoa butter and cocoa powder, which are subsequently used to make chocolate, in the article “ Chocolate trees or how they grow cocoa in Bali.”
Conclusion

In this article, we told you only about those fruits that we ourselves managed to become quite familiar with and taste thoroughly. There are still so many interesting fruits in Asia that we are just looking at or have tried once, but have not yet understood the taste, that the fruit topic is not yet closed

What fruits do you like? Or maybe you have tried some interesting exotic fruit that we haven’t written about? Share this in the comments, we’ll be happy to read it!
: vespig.wordpress.com

An integral part of any trip is foreign cuisine, special dishes and unusual tastings. And if you choose this type of tourism as gastronomic, then atypical treats are literally a must. In particular we are talking about fruits. But not everyone, going somewhere to warm regions, is well aware of exotic tropical fruits and their names. We will try to introduce you to the most interesting desserts foreign world.

Guava is the sister of the Ukrainian pear

Very similar to our pear and slightly sour in taste, guava is a fruit that grows in the tropical zone, Mexico, South America, India and parts of Southeast Asia. Externally, it looks like a 10-14 cm oval of yellow-green color. The fruits ripen on small deciduous bushes.

Eating stale guava is just as dangerous as eating other fruits. At the very least, you risk indigestion. In addition, unripe guava is quite sour and unpleasant, with an astringent taste. When these exotic fruits reach the “right condition”, they will become tasty and quite healthy.

Guava is recommended for use in case of intoxication, as well as for weight loss and all sorts of minor inflammatory processes of the gastrointestinal tract. And freshly squeezed guava juice and its seeds have a positive effect on the functioning of the stomach. You can eat the fruit with the peel, but we recommend that diabetics be careful with this, as it increases the level of glucose in the body.

Dragon's eye - a fruit with an abundance of vitamins

This exotic name was given to an unusual-looking fruit slightly reminiscent of a melon. In everyday life, the dragon's eye is called longan, which grows in Thailand on tall 10-meter trees. Lush crowns of trees hide round yellow fruits in their thicket. If you peel them, you will see white flesh inside. It is extremely useful due to its high content of microelements. In particular, we are talking about organic acids, protein, calcium, copper, zinc, phosphorus, iron and much more.

Thanks to its original sweetish taste, the fruit is extremely popular among locals and tourists. It is either peeled and eaten raw, or cooked in rice dishes. Serve with stewed grains and coconut milk. Local craftsmen also prepare sauces and even ice cream from longan. No negative properties of the fruit were noticed, but we still do not recommend overeating dragon’s eye.

Carambola is a star in your plate

Carambola is a fruit that is extremely popular and famous not only in Asian countries, but also in Ukraine. Due to its unusual appearance, carambola is used as a decorative element for haute cuisine dishes. Fruit size – large goose egg, the color is yellow, and when cut, the carambola resembles an asterisk.

You can eat both the pulp and the peel. This fruit is useful both raw and roasted. It can taste either slightly sour or sweet. Tourists cannot agree on what carambola tastes like or what it looks like. To some it resembles a plum, to others to grapes, to others to an apple. But everyone unanimously says that the fruit is extremely tasty. The fruit contains sodium, iron, calcium, phosphorus, vitamins B and C. Carambola is either served raw or deep-fried, and can also be boiled in sweet syrup.

Eggplant or mangosteen?

This fruit has several names - mangkut, garcinia, mangosteen and, of course, mangosteen. It grows in South Asia, in Vietnam, Thailand, and India. This berry looks like a round purple-burgundy eggplant. It weighs up to 200 grams, and when cut, it looks like white pulp. The inside of the fruit is soft, melting and marshmallow-like. Very sweet in taste, mangosteen is a fruit that serves as the basis for various jams, desserts, nectars, syrups and juices. Also, the popularity of the fruit is based on the versatility of flavors - culinary specialists note echoes of peach, pineapple and lychee in Garcinia.

The peel is also popular and is used in folk medicine. But we strongly do not recommend eating fruit during pregnancy and breastfeeding. And also in case of illness gastrointestinal tract, kidneys and liver.

Sugar apple noina

Another name for the fruit is sugar apple, which is really very sweet. However, the taste is more reminiscent of late apricot, which does not make this treat less popular and tasty. Noina grows in the tropical zone and is used from roots to fruits. Decoctions and tinctures from leaves, roots and bark help with elevated temperature and even dysentery.

When choosing noina at the market, be careful; it is important to buy ripe fruit, otherwise you risk getting poisoned. Noina should be greenish, weighty in feel and soft to the touch. Well, of course, the fruit should smell very good and tasty. When consuming the fruit, do not eat the seeds - they are useful only in the field of cosmetology and exclusively in the form of oil.

This prickly cone may not be noticeable on the branch, but it is very popular among Asian gourmets. Another name for this tropical delicacy is soursop. It has a sweet and sour taste and contains a lot useful elements. Researchers are widely claiming that sirsak can treat cancer. In Chinese medicine, dried fruit powders are added to medicines and tablets.

European scientists in the course of research have found that the fetus actually stops the spread of the disease and reduces the activity of cancer cells. Sirsak cannot fully replace chemotherapy, but it can help prevent the disease. But despite pleasant taste and beneficial properties, do not overdo it with tasting. Excess fruit can lead to intoxication and even hallucinations.

Chocolate chiku

The chiku fruit has a second name - sepodilla. It looks like beige or brownish balls, inside there is orange pulp and large black oblong seeds. Chica is eaten raw, separated from the bitter peel and hard seeds. The fruit has a caramel flavor, and some varieties have a coffee and chocolate taste.

The consistency of the chiku is soft and should be quite large. Before use, it is recommended to cool the sepodilla and cut it in half or into slices. The pulp can be eaten either with a spoon or simply bitten off from the peel, like a watermelon or melon.

Pitahaya - dragon fruit

Unusual, beautiful, bright, called the dragon's heart, the fruit is widely known to the public. But few people know what it tastes like. Pitahaya looks different depending on the variety. The white one has a pink peel and white pulp, the red one has a pink peel and red pulp, the yellow one has a yellow peel and white pulp, respectively. All of them are popular and unusual in taste, and also extremely healthy. Particularly due to its high fiber and antioxidant content. Pitahaya is also recommended for diabetics, as the fruit lowers your blood sugar levels.

Desserts and juices are prepared from the fruit, and the pulp is added to salads and light dishes. You can eat it raw by cutting it in half and eating the pulp with a spoon. The peel is beautiful, but not edible. Often “bowls” made from fruit peel are used as decoration.

The only side effects observed are an allergic reaction, as well as indigestion when overeating.

Exotic lychee fruit

It is a Chinese plum that grows in clusters and has a pinkish-reddish color. The fruits are covered with a peel with convex pimples, inside there is soft light pulp and a small stone. Lychee tastes like grapes and has the consistency of hardened jelly.

You can eat these fruits, they are tasty and memorable. When choosing a plum, be sure to feel the berries themselves; they should not be too soft or darkened. If the lychee is dark burgundy in color, it means that it has been sold for a long time and is no longer particularly fresh. As an option, you can try dried lychee. Syrups are made from it, rolled into jelly and even added to ice cream.

The abundance of potassium, magnesium and vitamins C helps strengthen the cardiovascular system. Chinese doctors also recommend eating lychee for those who suffer from high cholesterol.

Cucumber melon kiwano

Horned melon occupies one of the leading positions in the list of the most beautiful tropical fruits. Yellow-green, prickly peel, as well as green pulp, similar in consistency to citrus fruits. This fruit definitely deserves a place both on your plate and on your Instagram feed.

Another variant of the name kiwano is horned or Antillean cucumber. It grows in New Zealand, central Africa and California. To taste, the melon has a cucumber-banana-melon taste, with a slight aftertaste of kiwi. Agree, this is definitely an unforgettable combination!

Do not overdo it with tasting and at the same time remember that, within reasonable limits, melon enriches the body with vitamins B and C. Cut it in half and eat the pulp directly along with the seeds.

Ripe black sapota

Unusual in appearance, but original in taste, the fruit is extremely popular in Central America and Mexico. The size of the ripe fruit reaches ten centimeters in diameter. Inside there is sticky, slightly viscous pulp, as well as several large seeds. The main feature of sapota is its chocolate taste. Really chocolatey!

The peel of the fruit is green, while the inside of the flesh is black-brown. This fruit is rich in vitamin C and calcium, and it is also very suitable for those on a diet, since it contains almost zero fat.

Spiny Snake Fruit

Another black and strange fruit that protects itself from unwanted hands. The fact is that the fruit is tasty and soft on the inside, but on the outside it is covered with snake skin - a prickly brown-black peel. This is exactly what it is, an unusual herring or snake fruit.

Be careful when peeling the fruit. It is possible to cut yourself on small scales. But the pulp itself contains calcium, phosphorus, iron and beta-carotene.
But do not eat too much herring, despite the pleasant pineapple taste, if you overeat it can cause an allergic reaction and poisoning.

Jaboticaba tree fruit

This fruit grows directly on the tree, even on the bark. Its main habitat is Brazil. It is here that the fruit is used as an ingredient for desserts, as well as raw materials for liqueurs and wine. Jaboticaba also helps with asthma, dysentery and disorders.

The peculiarity of these black fruits is that they spoil quite quickly. The fruit must be eaten within two to three days after it is picked. That is why in stores and restaurants in Brazil you can mainly find jams, preserves and syrups made from jaboticaba.

Chocolate vine

This is truly a waste-free fruit that is used to its fullest. The chocolate vine, or its more scientific name, akebia, is literally eaten all over. The pear-shaped fruit is cut in half or a small incision is made. The white, slightly pearlescent pulp is scooped out with a spoon and served together with the seeds as a dessert. And the purple peel is stuffed with meat or seafood, and then baked and served. Even the dried leaves of the fruit are served as tea or seasoning.

The chocolate vine tastes like raspberries, but the smell of chocolate remains here. Fruit tree flowers also smell like chocolate. Therefore, it is worth taking a walk near the akebia tree during the flowering period to enjoy the aromas.

finger lime

This fruit reminds many people of rolls with red caviar. But in fact, this is lime caviar, which tastes absolutely identical to regular lime. It is the appearance that attracts tourists.
The oval dark fruits inside contain reddish and pinkish caviar balls filled with juice. It is the caviar itself that is used in the preparation of desserts and fish and meat dishes. The fruit is notable for the fact that it contains many useful, tonic and regenerating enzymes.

But be careful, as allergies may occur if you overeat. Also, finger lime is not recommended for consumption by those who suffer from ulcers, pancreatitis, gastritis, colitis and other intestinal diseases.

Melotria rough

The peculiarity of melotria is that it looks like small watermelons. But the taste is more reminiscent of a sour cucumber with a lemon aftertaste. It grows on climbing bushes and is a good prevention of cancer.

The skin of the fruit is hard, and the flesh really resembles a cucumber. It is important not to let the melotria become overripe; fresh and timely picked fruits are very tasty and healthy. You can also pickle or pickle melotria like a regular cucumber. It is marinated that is most often served in Asian restaurants.

It is recommended to consume this fruit a little every day, as it is useful for weight loss and is perfect for diabetics. But be careful those who suffer from diseases of the cardiovascular system and intestinal tract.

Musical biriba

The fruit looks like a yellow, slightly blackening ball. The peel has scales, but inside the flesh is white, the seeds are small and black. Biriba tastes like lemon meringue, and it is collected in the early stages, without waiting for full ripening. It is already ripening in boxes and on shelves.

Most biriba is grown and sold in South America. The main indicator of ripeness is the yellow peel that begins to turn black. If it is overripe, the pulp will be inedible and bitter.

The ripe fruit is eaten raw, and sometimes juices, syrups and even wine are made from it. And musical instruments are made from dried fruits!

Wonderful berries

These berries look like barboris, they are red and quite large. They are called miraculous due to their unusual influence on taste buds. After tasting the berries, any product you eat will seem sweet to you. All this happens due to the content of glucol protein. It reduces the sensitivity of receptors responsible for all tastes except sweet. The sweetness effect lasts up to two hours.

Don't overeat, of course. But no bizarre, miraculously beneficial or medicinal properties have been discovered. At the same time, miracle berries are well suited for those who are currently on a diet; it will reduce the consumption of sugar in your diet.

Tamarillo or tomato?

Despite the fact that tamarillo is a fruit, it is similar in appearance and taste to a tomato. It has a red-orange peel and red-burgundy flesh. The bush itself on which tamarillo grows also looks like a tomato bush that has surpassed its dimensions.

Depending on the type, the fruit has a different taste and is consumed in different variations. Red is more widespread than all others and has orange sweet flesh, used as decoration and additives to main dishes. Yellow is sweeter and smaller in size, orange is less sweet and the most juicy of all representatives.

The skin of the fruit is not eaten; it is too hard and bland. The pulp has a juicy consistency with a sweet taste, contains vitamins A, B and C. It is also low in sugar, so the fruit is suitable for diabetics. Peeling the tamarillo will not be easy; it is recommended to place it in boiling water for a few seconds or simply cut it and eat it with a spoon.

Tropical fruits come in an incredible variety of flavors, shapes and appearance. It's always very interesting to discover new and surprising dishes. But we recommend not only choosing the rarest fruits, but also making sure that you are tasting in the right and trusted place.

It is believed that a person needs to eat those vegetables and fruits that grow in his habitat; northern peoples have no need to feast on overseas pineapples; such an experiment will not bring any benefit, but it can do harm. However, few people are able, when in an exotic country, to resist the temptation to try an unusual fruit, or not to taste the forbidden fruit from the hands of someone who has just returned “from the south.” Numerous types of tropical fruits excite the minds and gastronomic sensations of travelers; when going to a new country, one cannot help but try exotic fruits, photos of which previously could only be seen in the picture. Some have an incredibly alluring appearance, others repel and even frighten with their non-standard beauty of bizarre forms.

In this article we will look at exotic fruits, the list of which is very long. Perhaps, after looking at the description and photo, you will understand that you will never put THIS in your mouth, but you are ready to go overseas for another exotic fruit. The easiest way to understand the name of the exotic fruit is from the photo and description. Get ready, the list is really long.

Lychee

The most famous exotic fruit from Thailand that travelers try and bring back is lychee. Lychee has a strange appearance, an original taste, reminiscent of a mixture of very sweet grapes and gooseberries and, by the way, also grows in China and Indonesia. This is a small red fruit, about 4 cm in diameter, with a hard skin that is easy to remove only after getting used to it and eating a lot of pieces. The pulp is white-transparent, slightly jelly-like, very sweet, but with a slight sourness. There is a large bone inside. The fruit has a rich vitamin and microelement composition: pectins, potassium, magnesium, vitamin C, PP. In addition, lychee is rich in proteins.

Longan

This yellow exotic fruit also comes from Thailand and resembles lychee in taste and appearance, but the name of this tropical fruit is different - longan or, as it is also called, Dragon's Eye.

Some compare the appearance of this fruit to small potatoes, but it is similar only to the size and color of the peel. The skin of longan is also very tough, although thin. The yellow color of the longan peel hides the tender pulp, like that of lychee, white, translucent. This tropical fruit has a sweet taste. The texture is also jelly-like, elastic, the bone is large and hard. The fruits contain a lot of calcium, phosphorus, vitamin C, and sugars. The fruit also grows in China, Vietnam, and Cambodia.

Pitahaya

Some from tropical countries bring it as a souvenir local fruits, not everyone decides to try it right away overseas miracle, but they want to know what it is, because exotic fruit photos with names fascinate with their beauty and play of colors. For example, many are interested in the question of what kind of exotic fruit this is - white with black seeds. White tender pulp, generously strewn with small black pitahaya seeds.

The appearance of the pitahaya, otherwise known as the Dragon Fruit, is also memorable: an oval palm-sized fruit with a red or pink skin. The fruit is very juicy and soft inside, it is most convenient to eat with a spoon. The fruit is very interesting in appearance, but has no remarkable taste. It is mainly added when preparing various desserts, but as an independent product it is tried more out of curiosity. Grows in Southeast Asia, Vietnam, China, Thailand.

By the way, pitahaya is the fruit of a cactus, as you can guess judging by its appearance.

Kiwano

Kiwano is an exotic fruit similar to a cucumber. Transparent green pulp Kiwano resembles the pulp of a well-known vegetable. The fruit has other names, which are translated into our language as “Horned Melon”, “African Cucumber”, “Horned Cucumber”. The skin of the fruit is yellow-orange with spines. Before consumption, the fruit is not peeled, but cut, like a watermelon. The fruit tastes like a cross between banana, melon, cucumber and kiwi. In Africa, New Zealand, Chile, Guatemala, Israel and the USA, kiwano is added to both desserts and main dishes. Unripe fruits are also edible.

Carambola

Many people have fallen in love with the exotic fruit of a bright yellow color, which has a funny shape and edible peel - carambola. In cross section, this exotic fruit looks like a star; it is eaten whole, along with the skin and seeds. It has nice smell and juicy pulp with a sweet and sour taste. Some claim that the taste of carambola is vaguely reminiscent of an apple. Carambola fruits will decorate a holiday table, cocktail or dessert. Grows in Thailand, Malaysia, Indonesia.

Buddha's hand

Another yellow tropical fruit that stands out in appearance but not in flavor is citrons, or Buddha's Hand. The shape of the fruit resembles a human hand with long fingers and does not look very appetizing. The peel here occupies more than 70% of the entire fruit, and the pulp tastes bitter. It is not recommended to try fresh citron; you will not get pleasure from such a snack. You can bring it home as a souvenir, and then add it instead of lemon when preparing sweet dishes. For these purposes, they are used in their homeland - in India, Japan, Vietnam, and China.

Pepino

Considering the most exotic fruits, let's consider another one of them - pepino. This yellow tropical fruit, native to South America and New Zealand, is actually a berry. True, the weight of such a berry can be more than 700 grams. We call it Melon Pear or Sweet Cucumber. Tastes like good ripe melon, the peel, like the seeds, is edible, but tastes unpleasant. Mainly grown in

Mafai

Maphai, or Burmese grape, is similar in appearance and taste to longan. The pulp is yellow, translucent, jelly-like. Inside, the fruit is juicy, sweet and sour, refreshing. Inside, the fruit consists of several cloves, like garlic. And in each slice there is a bitter seed, which is difficult to separate from the pulp. These tropical fruits can be bought in Thailand, Vietnam, India, China, and Cambodia.

Medlar

Medlar, or Loqua, is another rather unusual “sunny” yellow-orange exotic fruit. Externally, the fruits resemble an apple or persimmon, but the texture of the pulp is like a plum. The taste is reminiscent of sweet and sour blueberries, apples, persimmons and pears combined. This is a “multi-fruit”. You can buy it not only in overseas countries, but also here, in Russia: in Crimea and in the Krasnodar Territory.

Guanabana

Guanabana is a green tropical fruit with a bright appearance and original taste. The appearance of this fruit is deceptive: the prickly-looking thorns on the peel are actually soft shoots that do not cause unpleasant tactile sensations. The fruits are large - on average, from 3 to 14 kilograms, and it is not surprising that its seeds are the size of large beans.

The pulp of guanabana is oily and fibrous, sweet and sour with a unique taste reminiscent of Citro soda. An unripe fruit is absolutely tasteless, which is why many tourists, having bought guanabana that is “green” in every sense, do not find anything good in it. Ripe fruit should be elastic and bend when pressed. If the fruit is hard, it means it is not ripe. Let it sit for a few days and you will be able to enjoy the original taste. To eat guanabana, cut it in half and scrape out the pulp with a spoon. You can cut it into slices and eat it like a watermelon or melon. You can buy this magnificence in South America.

Avocado

A green tropical fruit that has practically ceased to be exotic for Russians is the avocado. Yes, in fact the fruit is a fruit, although the taste is more like a vegetable. The pulp has an oily, fatty texture, something between a fresh pumpkin and a nut.

The seed inside the fruit is very large, inedible, but it is also there. You can read more in a separate article on our website.

Like many other unusual overseas fruits, avocados are very healthy fruit, which is best bought in Vietnam, India, Cuba.

Spanish lime

Another green exotic fruit is the Spanish lime. Its taste properties are far from the qualities of limes known to us. Spanish limes have sweet, not bitter flesh, but the peel is also inedible. You can try it in Ecuador and Colombia.

Ambarella

Ambarella - fruit oval shape yellow-green color. The skin is tough, inedible, the bone is prickly and hard, but the flesh is very juicy, soft, slightly reminiscent in taste of a mixture of mango and pineapple. Grows in India, Indonesia,

Bail

Bail is an exotic fruit similar to a pear or apple; it also has a second name, which is translated as Tree Apple. The skin is dense and rustling, like a nut, the flesh is fluffy, sweet or sour, and irritates the throat when eaten. The peel of the bail is so tough that you can only cut the fruit in half with a hammer. For this reason, it is mainly sold already cut. Grows in India, Pakistan, Indonesia.

Bam-balan

The fruit called bam-balan has an original taste. Tourists claim that the taste of the fruit resembles the taste of borscht seasoned with sour cream. It grows on the island of Barneo, on the Malaysian side.

Pink banana

Banana is a pink exotic fruit that grows in many warm countries and is practically no different in taste from its yellow counterpart.

Mangosteen

Mangosteen is an exotic fruit of a dark purple hue. About the size of an apple, it has a thin but inedible skin. Elastic acid- sweet pulp almost seedless. If there are bones, they can be eaten. Thanks to its composition, mangosteen is able to reduce inflammatory processes in the body: swelling, pain, redness.

Marula

Marula is a greenish fruit with juicy, unsweetened and tasteless pulp that can ferment. The fruits begin to ferment immediately after ripening, so find fresh fruit problematic. However, this does not upset either the inhabitants of Africa or the animals: both of them love to feast on the “alcoholic” fruit.

Guava

Guava is a pink tropical fruit on the inside and green on the outside. Grows in most tropical and subtropical countries. The original appearance, unfortunately, does not match the taste: you can’t expect anything great from the guava pulp. The taste is reminiscent of an ordinary unsweetened pear, but the aroma and beneficial properties of guava are excellent. It’s worth purchasing such a fruit, if only to satisfy your curiosity.

passion fruit

Passion fruit is a tropical fruit known in our country rather by name, but not by taste. It is called the “Fruit of Passion” and is considered a natural aphrodisiac. The oval-shaped fruits are yellow, purple, pink or red. The skin is inedible, and the flesh has a jelly-like texture. The taste is not particularly attractive; passion fruit juices and desserts have much richer notes. To eat the fruit, you need to cut it in half and pick it off the skin with a spoon. The most delicious fruits are the ripe ones; you can identify them by the wrinkles and dents on the peel. The birthplace of the fruit is South America.

Coconut

Coconut is one of the few exotic fruits that is ubiquitous in our supermarkets and grocery stores. However, overripe, tasteless fruits usually end up on our shelves. A ripe, but not overripe coconut has a smooth green shell, and not the “hairy” one that we usually see. “Green” coconut has jelly-like flesh and sweetish milk, which quenches thirst well. As a rule, coconuts are specially opened for tourists and tubes are inserted so that the milk can be easily drunk.

Mammea

Mammeya is an exotic fruit similar to apricot in appearance and taste. The second name of the fruit is known - “American apricot”. The berry is large, up to 20 centimeters in diameter, the pulp is sweet, similar in taste and aroma to apricot and mango. You can buy it in almost all tropical countries.

Rambutan

Rambutan is an exotic fruit that looks like a hedgehog, which is also called “Hairy Fruit”. The fruits are red, round, covered with long spine-like shoots. The pulp is transparent white, elastic, jelly-like. The taste of the fruit is sweet and sour, and the seed is edible. The brighter the color of the peel, the riper the fruit. Grows in Indonesia, India, Thailand, Philippines.

Sapodilla

Sapodilla is an oval-shaped fruit up to 10 cm in diameter. The fruit is also called tree potato. The color of the peel really resembles potato skins. The pulp is soft and juicy, slightly astringent, like persimmon, but has a caramel flavor. The seeds have a pointed shape, so when consuming you need to be careful not to get them into your throat. It grows in countries with a tropical climate - America, Indonesia, Thailand, India.

Noina

Noina, or Sugar Apple, is an exotic fruit that looks like a cone. It has not only an original appearance, but also taste. The fruits are lumpy, which makes them look like cones. The pulp of a ripe fruit is very tasty, sweet. The unripe fruit tastes like pumpkin. The fruit grows in Thailand. Due to the uneven, hard peel, but very tender pulp, the fruit can be difficult to cut.

A pineapple

Pineapples are also tropical fruits that look like cones. Of course, most of us have tried pineapples, even if we didn't put them exotic countries. But the taste of “our” pineapples, which we see every day on supermarket shelves, cannot be compared with real tropical representatives. They are very juicy, meaty, have incredible rich taste. This fruit can be found in Brazil, China and the Philippines.

Aki

Ackee is a yellow or red exotic fruit, slightly reminiscent of a pear in shape. But the content does not look like anything else; just look at the photo to be convinced of this. Large black “eyes” are the seeds of the fruit that protrude out along with the pulp when the fruit ripens. The ripe fruit bursts, and its pulp tastes like walnuts. The fruit grows in Brazil, Jamaica and Hawaii.

Now you can easily determine the name of exotic fruits from photos and descriptions if you are lucky enough to visit distant countries. Before you dare try any fruit, look at the picture and name so as not to be disappointed with an unripe or overripe tropical fruit.

Of course, we did not provide the entire list of exotic fruits, but tried to talk about the most popular and interesting representatives of overseas juicy wonders.

Our planet loves to surprise with its diversity. Fruits are no exception. In each country they are grown differently and have an individual taste. In this article we will look at exotic fruits from Thailand, Vietnam, China and Malaysia and other countries.

Fruits of Thailand

Antillean gooseberry

The fruits of this plant are rich in vitamin C. This is the reason why it increases acidity in the human body so much.

Guava

This fruit is a cross between an apple and a pear. It has a persistent pleasant aroma.

The skin of guava is green, but may turn yellow over time. The fruit does not have any distinct taste, so it is used for cooking along with spices and salt. Constant consumption of guava quickly leads to weight gain.

Coconut

Thais use coconut everywhere. It is used to prepare syrups, soups and various sweets. But, unfortunately, the taste of coconut milk is quite specific, although it perfectly quenches thirst.

You can buy coconut in any shop in Thailand. Doesn't go out of use throughout the year.

Jackfruit

This is one of the largest fruits (can weigh up to 40 kg), having an oval shape. It is entirely covered with a kind of shell with spikes. Inside the fruit there are yellowish segments that have a pleasant sweet taste and the same aroma.

Jackfruit is very nutritious. Most often, it is sold already in purified form.

Durian

Thais call durian the king of fruits because its fruits are quite big size and can reach several kilograms. It has an oval shape and spines that resemble a shell.

Inside the durian there is yellowish flesh. It only tastes good. The smell is disgusting. Because of this property, the fruit is prohibited from being taken into many public places and taken out of Thailand.

The fruit is consumed fresh or cooked.

Lychee

Lychees are small, circle-shaped fruits with red skin. The pulp found in the berries has a sweet taste.

Lychees prefer to be eaten fresh; the fruits are very easy to peel and quickly relieve thirst. The fruit is also useful for people suffering from anemia.

You can enjoy this berry quite cheaply.

Longan

Longan is called dragon eyes due to the white pulp. The fruits themselves look like nuts, but grow in clusters like grapes.

Longan pulp has a sweet taste with a slight hint of honey. It is eaten fresh, dried or made into desserts.

Longkong

Grown in bunches. The fruits are surrounded by a brown shell. Behind it is the pulp, which is similar in consistency to jelly.

Thais consume this longkong either fresh or cooked. Sometimes it is used to add to meat salads.

Longkong is very useful for human body, it maintains health and improves skin elasticity.

Mango

Widely found in Thailand - there are many varieties of it. Mango is an oval-shaped fruit that is slightly tapered. Classic varieties of this fruit have a yellowish color and a soft, smooth skin. Underneath there is pulp that has a honey flavor.

Mango can be consumed fresh or cooked. It is used to make drinks and food.

Mangosteen

Mangosteen is a very famous fruit that is exported all over the world. Its fruits are purple with a burgundy tint.

There is white pulp inside the fruit. She has a sweet and delicate taste. In rare cases, bones are found. Mangosteen is consumed fresh or made into desserts. It perfectly relieves thirst.

passion fruit

This is a perishable fruit. Grown in Thailand different varieties of this plant, so the colors of different fruits may vary.

Passion fruit contains pulp that is similar to jelly. The fruit itself is used for preparing food and drinks. .

Noina

This is a small oval fruit that is covered with green scales. If it is ripe, its skin begins to lighten. The pulp contains many seeds.

Noina can also be consumed unripe. If the fruit is ripe, then it is cut and eaten with a spoon. It increases the tone of the body.

Papaya

Papaya resembles a zucchini or an oblong pear. If the fruit is not ripe, then the skin has green, and inside there are many bones. In this form, papaya is used to create food.

If the fruit ripens, the skin becomes yellow and the flesh becomes soft and sweet. It is consumed fresh, cut into slices. Papaya helps improve digestion.

Pitahaya

This fruit first appeared in Australia, but was successfully transferred to Thailand. Its fruits have large shapes and scales. Skin color is pinkish. Inside the fruit there is pink flesh with small black specks, which resembles kiwi.

Pitahaya is used to prepare alcoholic and regular drinks and desserts. Also consumed fresh: the fruit is peeled and sliced.

Pitahaya is prohibited from being carried into almost all public places, because... its juice does not wash off clothes.

Pomelo

Pomelo is the largest citrus fruit. It is covered with a thick greenish or yellowish skin, depending on the variety.

There are small segments inside the fruit. They are not as juicy as other citrus fruits. Pomelo is a very filling fruit, and Thais prefer to eat it fresh.

The fruit is not very popular among tourists.

Rambutan

Rambutan is a fruit that always attracts tourists. Its fruits are small. They are surrounded by red skin, which is entirely covered with fibers of considerable length.

Rambutan is very easy to clean. Inside it is pulp that has a juicy sweet taste. There is also a small bone there, you can also eat it.

Malay apple

This fruit does not closely resemble the apples we are used to. The fruit may be pinkish or red in color. It is eaten whole, because... there are no seeds in it.

The taste of the Malay apple is very juicy and sweet, and has a refreshing property. The fruit helps get rid of toxins accumulated in the body. Sold on the shelves in Thailand at fairly affordable prices.

Salak

Salak is a fruit that resembles a strawberry in appearance. It has a dense burgundy-colored skin that looks like a snake. Salak is difficult to clean. For this, a knife or other special devices are used.

The pulp of the fruit is white. It has a sugary taste and gives off a slight sourness. Salak is eaten fresh.

Sapodilla

Sapodilla is a brown fruit that is oval in shape and somewhat reminiscent of a kiwi. Inside there is cream-colored pulp. It has a sweet taste.

Sapodilla is stored very little. A few days after purchase, the taste changes sharply; from that moment on, they become unsuitable for consumption. Otherwise, you can get poisoned.

Santol

Externally, the fruit resembles a mangosteen, but has a different skin color - brown or red. Inside contains pulp, the slices of which are divided.

The fruit has a sweet taste. It is used for prevention against viruses and colds, and is also actively used in cosmetology.

Tamarind

Tamarind is like a mixture of beans and peanuts. The fruits are very easy to peel from their soft brown peel.

The pulp is sweet and slightly sour; there are small seeds inside. Tamarind is consumed fresh and is sometimes used to make desserts and refreshing drinks.

Thai plum

Reminds us of the plum we know. The taste remains the same, only the color of the peel differs - here it is orange.

Thai plums are eaten together with the skin. Ripe berries have a large amount of vitamins and nutrients.

Carambola

An unusual and interesting fruit. It has a pentagonal shape.

Carambola is a product containing a small amount of calories. It helps improve body tone and has a positive effect on the human central nervous system.

Kumquat

This fruit is very reminiscent of an elongated tangerine. It is eaten with the skin.

Kumquat has an inhalation effect on humans and also helps cleanse the body of toxins.

Fruits of Vietnam

Tangerine

Let's start looking at the fruits of Vietnam with tangerines. These are tangerines that are completely seedless. It is distinguished from other citrus fruits by its lighter orange skin and strong sweet taste.

The citrus properties of tangerine are less pronounced than those of orange. It’s easier to buy fruit in Vietnam.

Grapefruit

This is a citrus fruit that was created by mixing pomelo and orange. Its weight reaches up to 500 g.

Grapefruit has sour taste. The Vietnamese consume it cooked or fresh. Cocktails and various dishes are made from it.

star apple

Locals call it that because of the specific color of the pulp. The peel is not used; it tastes unpleasant.

The ripe fruit has a sweet, tart taste. Widely used for making desserts, it is consumed less often fresh.

Rose apple

These fruits do not have a pronounced taste. Locals use them to quickly quench their thirst.

The fruit does not have any seeds. There is yellowish pulp inside.

Guanabana

It actually tastes vaguely like sour cream. The fruits are characterized by heavy weight (about 800 g per piece).

Soursop is quite tart in taste. Inside there is almost white pulp, and there are also many large seeds.

Citron

The locals gave it their name - “Buddha’s hand”; it is also mentioned in the Bible. This citrus fruit is widely used in pharmacology and cooking.

Fruits of China

Vampy

Chinese fruits are practically unknown in European countries. Vampi is no exception. It grows in southern China. Vampi has a sweet taste with a slight sour taste.

Drinks and food are made from this fruit. Its leaves are also dried and then used for diseases.

Kabosu

Another representative of citrus fruits on our list. Kabosu has a pleasant smell and tastes like regular lemon.

This fruit is practically not consumed fresh. In China it is used in drinks and dishes.

Fruits of Malaysia

Habyu

These are oval-shaped fruits. Their size is smaller than that of apples. The color of the habyu depends on the season, usually yellowish or purple. There is sweet pulp inside.

The cheapest fruit can be purchased from May to July. Locals eat it fresh, and in some cases prepare salads and drinks.

Marang

This fruit, indeed, should be included in the list of the most exotic fruits, because it grows only on the island of Borneo and the Philippines. Reminds me of a small brush. If the fruit is ripe, it is very easy to peel. Inside it there is pulp, which in its taste resembles caramel and vanilla.

Due to the fact that the fruit is quite rare, it is difficult to buy. There is no clear price.

Kanistel

The pulp of this fruit has a consistency that resembles pate. It tastes quite sweet. If the fruit has not yet ripened, it is tasteless and quite difficult to eat.

The fruits of the plant ripen from May to November. They are used for fresh consumption, as well as for preparing various foods.

Bam-balan

This is an exotic fruit that combines the taste of sour cream and mayonnaise. Outwardly, it resembles a mango, but there is no internal similarity. Some people compare the taste of the fruit to borscht.

The ripening period of the fruit begins in May and ends in August. It is worth noting that bam-balan is incredibly popular with tourists due to its taste.

Apple baldu

Outwardly, this fruit resembles a peach; it is just as shaggy and soft. Inside there is pulp that stretches very well. It is yellowish in color.

The fruit is very sweet and satisfying. Its ripening period begins in August.

Marquise

The fruit is very similar to passion fruit. Inside there is pulp in the form of a thick liquid and seeds that can be eaten. The taste of marquise is quite sour, slightly cloying.

Tomato - nightshade

They have nothing in common with ordinary tomatoes. Inside them there is red juice, which gives off a sour taste when consumed.

Fruits from other countries

Aki

It is a fruit that is shaped like a pear and has an orange skin. It ripens, after which it explodes and a cream-type pulp with seeds appears.

Ackee is included in the list of the most dangerous fruits in the world. If they do not have time to ripen, then their pulp contains toxins that are dangerous to human health. Use is allowed only after special treatment.

Bail

This fruit has an incredibly thick and durable peel, which turns yellowish during flowering. Because of this, it becomes difficult to get to its pulp without special devices.

What is most often sold on the shelves is the purified version of bail, namely the pulp of the fruit. It is yellow in color and has small fibers. Tea is also made from it.

Kiwano

This fruit is also called horned melon. This happens because when the fruit ripens, it becomes covered with small yellowish thorns. The pulp, during this period, also changes its color to a brighter and more saturated one.

The fruits themselves are not cleaned before consumption. They are cut.

Kiwano has melon, banana and cucumber flavors.

Kudrania, strawberry tree

Grows in East Asia. These are small, sweet berries that are similar in shape to mulberries. Their taste is often compared to persimmons.

Mabolo

Grown in Asia. These are reddish fruits with a slight roughness on the skin.

The fruit is easy to clean. Its pulp consists of a white film. The taste is sweet, somewhat similar to apple and banana. Mabolo fruits are rightfully considered exotic.

Marula

This fruit is rare in Africa. The fruit ripens, but after a few it begins to ferment. Because of this, “drunk” animals may occur.

Noni

The fruits can reach the size of regular potatoes. At the same time, it has the same shape. The skin of the fruit is almost transparent.

Noni has a very pungent odor and nasty taste. Tourists and local residents have found in it its miraculous properties - a cure for most diseases. Some people believe that noni is the most... healthy fruit in the world.

It blooms and bears fruit all year round.

Melon pear

There are a couple more names for this plant - pepino or sweet cucumber. Grows in hot climates. The fruit has a light yellowish color.

The pulp contains seeds. The taste of the fruit is very similar to cucumber and pear. These fruits can quickly rid your body of toxins.

Kepundung

These exotic fruits grow in Asia. Locals call them Asian gooseberries. Externally, the fruits resemble small tangerines and have a light yellow color.

The pulp is red. It has a viscous structure and sour taste.

Pandanus

The fruits are red. Almost never consumed fresh. They are pureed or mixed with coconut milk.

Mame

Grown in Asia. It looks like an orange, but has a darker shade.

Has a tart taste.

Bottom line

We looked at the most exotic fruits grown in our world. All of them are worth visiting due to the abundance of flavors and colors. Be sure to pay attention to the photos with names.

Thailand's fruits and vegetables are very diverse. Below we have collected for you what you should definitely try while in the land of smiles.

Fruits in Thailand

1. Durian

Durian ( Thai name- durian) — undoubted leader our list. The fruit is pale green-yellow in color with a shell-like skin. Weight from 2 to 5 kg. Durian has a very unpleasant smell and an excellent sweet-creamy taste. Durian is eaten raw, and the seeds are roasted and eaten instead of nuts. Storing at home or in a hotel, as well as transporting, is not recommended due to the smell. In many hotels, hospitals, shopping centers and other public places you can find special signs reminding you that it is prohibited to bring durian into your room. The Thais themselves describe durian as “a fruit with the taste of heaven and the smell of hell.”

If you don't try durian, your vacation is in vain))

2. Mango

Mango (Thai name - mamuang) is an outwardly yellow, green or reddish fruit of an oblong shape, slightly similar in appearance to a melon. Inside is juicy yellow-orange or green pulp with a sweet and sour taste.

In my opinion, the most delicious mango is green on the outside and yellow on the inside.

3. Dragon fruit

Pitaya or pitahaya (“dragon fruit”, dragon’s eye) (Thai name - geow mangon). Bright pink or yellow fruits with sparse green scales. Inside there is white or red pulp with small black seeds.

4. Guava

Guava (Thai name - farang) is a light green fruit that looks like an apple. The outside is rough skin. The flesh is white or red, crisp like an apple, with many small seeds.

5. Papaya

Papaya (Papaya) (Thai name - malakor) is a pear-shaped fruit, green or yellow in color. The flesh is orange or bright pink. Papaya is eaten both as a vegetable and as a fruit, depending on the degree of ripeness. Thais love to make their famous “papaya salad” from papaya.

6. Mangosteen

Mangosteen (Thai name - mangkhud) is a small apple-like fruit with a brown or purple peel. Sweet. It tastes like grapefruit.

7. Lychee

Lychees (Thai name - linchi) are fruits the size of a small plum, with scaly pink skin. Inside there is white pulp that is eaten and an inedible pit. It tastes like grapes.

8. Sapodilla

Sapodilla (Thai name - la moot) is a yellow-brown fruit similar to kiwi. Crispy flesh with a creamy caramel flavor and several hard seeds. The taste is reminiscent of persimmon.

9. Passion fruit

Passion fruit is a purple-violet or golden color, the size of a small grapefruit. Under the skin there are seeds in a juicy, sweet shell. The cocktail is very tasty: soda, passion fruit and sugar syrup.))

10. Longan

Longan (Thai name - lamyai) - small fruits light brown in color, resembling walnuts in appearance. Inside there is transparent white flesh and a hard bone.

11. Jackfruit

Jackfruit (Indian breadfruit, eve) is a large fruit with thick, spiky yellow-green skin. It looks similar to durian, but its “thorns” are smaller. The pulp is yellow, sweet, with an unusual smell and taste of a Duchess pear. The segments are separated from each other and sold in bags. Ripe pulp is eaten fresh, unripe pulp is cooked. Jackfruit is mixed with other fruits, added to ice cream, and coconut milk. The seeds are edible when boiled.

12. Pineapple

Pineapple (Thai name - sapa rot). Thailand's pineapples are considered to be some of the best in the world. There are about 80 varieties of this fruit. Its taste is rich - from sweet and sour to honey. The smell of ripe pineapple is pleasant and slightly sweet. When choosing a pineapple, pay attention to its texture: it should bend slightly under your fingers, but not be too soft or, conversely, too hard. In Thailand also widespread I got a mini pineapple or as it is called “royal pineapple”.

13. Coconut

Coconut (Thai name - ma phrao). Season: all year round. If not for these fruits, Thai cuisine would simply be a combination of Chinese and Indian. They are added to rice and eaten fresh. Most soups are cooked with coconut milk. Coconuts in syrup are offered as a dessert. In markets they sell coconut milk directly from the fruit. Be prepared for the fact that coconuts in Thailand are not the coconuts we are used to seeing in “bounty” advertisements. They are green and big. But, there is another type - small light brown ones.

14. Langsat

Langsat (Thai name - lang sat). Season: July to October. This fruit is almost unknown outside the country, but is very popular in Thailand itself. Its grayish flesh has both a sweet and sour taste. Langsat seeds are bitter, so the fruit should be eaten with caution. Do not confuse with longan.

15. Pomelo

Pomelo (Thai name - som oh). Season: August to November. The taste is reminiscent of grapefruit, but more sweet than sour. In addition, the broom is much larger in size. The pulp is reddish, pale yellow and orange.

16. Rambutan

Rambutan (Thai name - ngaw). Season: all year round, peak from May to September. One of the most noticeable and delicious exclusively Thai fruits. The bright red fruits with pale green bristles taste vaguely like grapes, only sweeter. Rambutan grows in the central and southern provinces (Chanthaburi, Pattaya region, Surat Thani).

17. Rose Apple

Rose apple (Thai name - chom poo). Season: all year round. There are two varieties of this fruit: one is really pink, the other is green. The taste of the fruits is similar to ordinary apples, only slightly sour. The most beautiful pink apples appear in markets during the cool season - from November to March.

18. Salak

Salak, snake fruit (Thai name - la kham). The scaly fruits are burgundy-brown in color, the shape is oval and slightly elongated, reminiscent of a drop of water. The peel is thin and comes off fairly easily, but you need to be careful when peeling the fruit: it is covered in small, soft spines. The flesh of the herring is yellowish-white.

19. Sugar Apple

Sugar apple (Thai name - noi naa). Season: June to September. Under the lumpy green skin lies a sweet and aromatic milky pulp. If the fruit is ripe enough, you can eat it with a spoon. By the way, the basis of the special ice cream served in Thai restaurants, it is the sugar apple that serves. The fruit loves hot and humid climates, so it is grown mainly in the south of the country.

20. Carambola

Carambola (Thai name - ma feung). Season: October to December. The fruits are yellow or green, oblong. Cut crosswise, they have the shape of a five-pointed star. Because of this, they have a second name - star fruit, or “star fruit”. Ripe fruits are very juicy. The taste is pleasant, with floral notes, not very sweet. Unripe fruits are quite sour. They contain a lot of vitamin C. The fruit is mainly used for making salads, sauces, juices and soft drinks.

21. Tamarind

Tamarind (Thai name - makham thad). Season: December to March. Tamarind is a sour fruit, but a sweet variety grows in Thailand. Typically, Thais boil the fruits in water to create a refreshing drink.

22. Watermelon

Watermelon (Thai name - Taeng Mo). Season: all year round. Peak season: October-March. Appearance: Watermelons are small in size, with red or yellow flesh. Yellow ones are more expensive because... in Thailand it is the color of wealth. Taste: usual for watermelon, sugar-sweet, refreshing in both types. Significantly sweeter than Astrakhan ones. Consumption: shakes, smoothies and juice from fresh watermelon are popular. Used for figured fruit carving.

23. Banana

Banana - (Thai name - Kluai). Season: all year round. Appearance: yellow or green. Taste: very sweet, the smaller the size and thinner the skin, the tastier, but these are not stored. Long ones store better and cost more. Very nutritious, they are eaten unripe with spices, semi-ripe ones are dried in the sun, ripe ones are deep-fried, boiled in coconut milk or syrup, the flowers are used in preparing various dishes.

24. Mandarin

Mandarin (Thai name - Som). Season: all year round. Peak season is September-February. Appearance. Smaller in size than European varieties, with thinner greenish-yellow skin. Taste: sweet with slight sourness, very juicy. Compared to European varieties, not so bright taste. Consumption: In Thailand, they are mainly juiced and sold everywhere on street stalls.

Fruits in Thailand by season.