Thailand and exoticism are complementary concepts. One of the exotic discoveries for our compatriots in this country was the fruits of Thailand. The tropical climate allowed nature to create unique combinations of shapes, colors, flavors and aromas. The harvest in Thailand is harvested up to three times a year. Fruits in Thailand reach the peak of ripeness without the addition of nitrates and other chemical fertilizers, so they are safe from an environmental point of view, for which they are loved and appreciated by tourists all over the world.
However, this fact does not in any way affect the cost of fruits in Thailand itself. Fruits in Pattaya are cheap and you can buy them in markets, street vendors, mobile motorcycle kiosks, etc. Don’t be surprised if Thais offer purchased fruits with a bag of salt, pepper or local spices. Asians believe that combining sour, bitter or spicy with sweet is in the order of things.
No one doubts that Thailand's fruits are a treasure trove useful vitamins and microelements. Fruit pulp is traditionally used in national Thai dishes. Freshly squeezed juice, popsicles, sliced fruits, salads and fruit-based soups are sold everywhere.
Thai fruits amaze the imagination with their diversity. But there is one fruit in Thailand - endowed with royal status. A fruit with amazing taste, but an absolutely disgusting smell. It was the smell of durian that became a stumbling block, because of which the fruit is prohibited from being transported in transport or consumed in hotels and other public places in Thailand.
The fruits grow on gigantic tropical trees reaching 50 meters in height. About 30 species of this plant are known, of which only 9 are suitable for human consumption. The Thais nicknamed Durian the king of fruits in Thailand for its large weight - up to 4 kg, majestic and formidable appearance, reminiscent of the weapons of orcs from the famous fantasy epic. Essentially, it is a ball or oval with a diameter of up to 15 cm, covered with prickly spines, attached to a rod up to 30 cm long. Under a strong peel with spines lies saffron-colored pulp with a delicate creamy consistency.
Despite the repulsive smell, durian has fans, and not only among the residents of Thailand, who happily eat the fruit, claiming that it has an incomparably delicious taste. The rest take their word for it, without even trying Durian because of the repulsive smell.
If you decide to taste the royal fruit of Thailand, we recommend trying the “golden pillow” variety (literal translation from Thai). The smell is less intense, and the taste is as “magical” as that of other varieties of durians.
Harvest season: May-June.
Price: about 250 baht per 1 kg (500 rubles per 1 kg)
Dragon fruit
Our family loves sweet peppers, so we plant them every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in middle lane Russia.
Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who have no experience but want to have a home do? indoor plants- not elongated, stunted specimens, but beautiful and healthy ones, not evoking feelings guilt for your decline? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.
Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. A good dough with a small amount of flour can only be obtained from good cottage cheese, and here again see the “firstly” point.
It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.
Pork meat salad with mushrooms is a rural dish that can often be found on a holiday table in the village. This recipe is with champignons, but if you have the opportunity to use wild mushrooms, be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.
Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.
Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.
Pumpkin cinnamon casserole is juicy and incredibly tasty, a little like pumpkin pie, but unlike pie, it is more tender and just melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet pumpkin casserole is a delicious and healthy dessert, which, moreover, is very simple and quick to prepare. Try it! You'll love it!
A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.
Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.
Useful vegetable soup from red cabbage with celery, red onions and beets - a recipe for a vegetarian soup that can also be prepared on fasting days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of the soup with lean bread - then it will be satisfying and healthy.
Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country By the way, most of the time in the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).
Meat balls in sauce with mashed potatoes - a simple second dish prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, but the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.
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 a slight nutty flavor. The second, more rounded, with two large segments and a third small one without a seed, tastes similar to gooseberries and pineapple. Both varieties are quite interesting; we buy different ones with equal success.
Salak contains tannin, which removes harmful substances from the body and has astringent, hemostatic and antidiarrheal properties.
In the north of Bali, in the forests, we somehow discovered wild herring. Unlike the garden fruit, its peel is prickly with small needles, no more than 1 mm long, and the fruits themselves are smaller in size. They taste sweet, but peeling them is not very pleasant because of the thorns, so we fed them to monkeys, for whom the thorns were not a hindrance and they coped with peeling as quickly as they do with bananas.
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 large number 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 number!) and is thus the main producer (the most famous variety is mangifera indica 'Alphonso'), followed by China in second place in terms of productivity (just over 4 million tons) , in third place is Thailand (2.5 million tons), Indonesia 2.1 million tons.
Ripe fruits of different varieties taste very different, most often they are sweet and have pleasant aromas of different shades from honey even to ginger
Arriving in India at the beginning of November, we were very surprised to find no mangoes on sale - it turned out that the season begins in April. We flew away at the end of March, and literally in the last week the first harvest appeared on sale - they were small red mangoes, very fragrant and sweet, we couldn’t tear ourselves away from them for several days.
We really liked the variety of mango varieties in Malaysia - from Thai light yellow ones, with beige flesh inside, to green thick-skinned ones, unripe in appearance, but with bright orange, sweet flesh.
But for real, we gorge ourselves on mangoes in Bali. In May and June the choice was not very large, but in August, September and, especially in October, the variety of varieties and prices never cease to delight us. Our favorite variety is Harumanis - green mangoes with orange, sweet, honey-like flesh.
Mangoes are high in vitamins and fructose, and low in acids. Vitamin A has a beneficial effect on the organs of vision, helps with night blindness and other eye diseases. Regular consumption of mango helps improve immunity and protects against colds. Green mango is also rich in vitamin C.
Mango fruits are often used in home medicine; for example, in India, mangoes are used to stop bleeding, strengthen the heart muscle, and also improve brain function.
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 for comparison, there is a tangerine next to it). 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 by lubricating your hands with sunflower oil or wearing rubber gloves. The fruit can be stored in the refrigerator for 1-2 months. In supermarkets and markets, jackfruit is sold mostly already cut, since whole fruits, firstly, are scary 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 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 fresh, sometimes preserved with sugar. Moreover, in Malaysia these canned fruits are sold on every corner as a snack, and they are also made as 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 in your mouth and stay in your hand with the second half of the peel - you don’t even need to wash your hands.
In Malaysia we 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. The pulp of a ripe fruit is 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, it certainly loses outwardly, but the palette of useful components included in it and the refreshing taste push us to buy it 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, fever, 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 savory dishes, but ripe fruits are sweeter, with a fruity taste, they are used to prepare desserts, drinks, and snacks.
IN Latin America, especially in Mexico, this fruit is quite 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.
Due to their healing properties, the 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 of the 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 papaya pieces melt in your mouth. The fruit is extremely nutritious, and the most interesting thing is that papaya does not become boring at all; we 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 a medium-sized fruit satisfies the daily requirement of an adult for vitamin C, and also provides required quantity calcium and iron.
Papaya fruits, not only in appearance, but also in chemical composition, are close to melon; they contain glucose and fructose, organic acids, proteins, fiber, vitamins and minerals, so papaya is sometimes called the “melon tree.”
They say that when baked over a fire, papaya fruits smell like fresh bread, which gave this plant another interesting name - “breadfruit”.
Green papaya has contraceptive and abortifacient properties - Asian women wishing to terminate their pregnancies ate large quantities of the unripe fruit.
IN tropical countries Papaya juice is used for diseases of the spine, as it contains an enzyme that regenerates the connective tissue of the intervertebral discs. Perhaps it is precisely because of the frequent consumption of papaya that Asians are less susceptible to diseases of the musculoskeletal system, even despite the tradition of carrying heavy weights on their heads.
Coconut (coconut, coconut)
Although they are often called "coconuts", they are not actually nuts, but drupes - stone fruits (like peaches). The weight of a coconut is 1.5-2.5 kg, its outer shell is green, brown or yellow, depending on the variety, riddled with fibers, and the inner, hard shell is the same “shell” that many are accustomed to seeing on store shelves. The liquid in a young coconut (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.
But coconut water was 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 is generally a universal product; it is used in cooking, for medical and cosmetic purposes.
Strengthens and nourishes hair, and also moisturizes and softens the skin, smoothing out wrinkles; improves the functioning of the digestive system and liver; normalize thyroid function; relaxes muscles and helps with joint problems; increases immunity and resistance to various infections, reduces the adaptability of bacteria to antibiotics.
The pulp normalizes 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. We ate the most delicious pineapples in Sri Lanka - bright, sweet and juicy, with a rich aroma, just a 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 high content Potassium salts help 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. per 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 an 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 flavor, 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, also stewed with lime juice and ginger, put in pies and even made into 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, 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 hardly had anything in common with the taste of real fruit - it contained soy milk and a dozen flavorings, stabilizers, etc.
We have never met anyone who is indifferent to this fruit – we either love it dearly or are disgusted by it. Previously, we avoided even talking about trying durian, but recently we finally decided to try 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. Mineral and vitamin complex The fruit contains calcium, phosphorus, iron, sodium, potassium, beta-carotene and vitamins B1, B2, B5, and C. The aroma of carambola is greatly 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 you will get an 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 when lemon juice is briefly heated 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 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 treat 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 an antispasmodic and sedative; 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 there different colors, shapes and sizes from very small ones, the size of a little finger, to gigantic 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, most of all we loved the yellow, finger and red ones, 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, which everyone is accustomed to 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 platanos, 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 good mood, and due to its high phosphorus content, banana is 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 as 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 cocoa is grown 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
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) is the undoubted leader of 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 color. 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-colored fruit, about 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) is a small fruit of light brown color, reminiscent of 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, mini pineapple or as it is called “royal pineapple” has also become widespread.
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.
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 flesh. 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 is the sugar apple. 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. When cut crosswise they have the shape 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. Thais usually 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 curly carving of fruits.
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, the taste is not as bright. Consumption: In Thailand, they are mainly juiced and sold everywhere on street stalls.
Fruits in Thailand by season.
The term “fruit” appeared in 1705 and since then has meant edible or inedible fruits of trees and shrubs (previously, all plant fruits were called vegetables). The product is one of the main components of the human diet, since, depending on the variety, it contains many vitamins and microelements. According to rough estimates, there are just over 2000 fruits on the planet.
passion fruit
An ancient tropical crop of the genus Passiflora, producing oval fruits of yellow or dark purple color (when ripe) growing on vines. Passion fruit is grown for its juice, which is often added to other fruit juices for flavor. Passion fruit is a yellow-orange or dark purple oval-shaped fruit measuring about 6-12 cm. Fruits with smooth, shiny skin are preferred, but are sweeter with rough, cracked skin.
Medlar
tour. muşmula
This is a whole genus of plants, including almost 30 species. However, there are two main cultivated types of loquat: German and Japanese. The German medlar has been known to mankind for more than 1000 BC. In the territories Ancient Babylon, Mesopotamia traded it freely, it was transported on ships to the west to Ancient Greece and Ancient Rome. It was from here that medlar came to European lands. Today, German medlar grows in the Balkans, Asia Minor, the Crimean Mountains, Transcaucasia, Armenia, Algeria, Azerbaijan, Greece and northern Iran. The tree is quite finicky and grows well only in dry, sunny places and slightly acidic soil.
Nectarine
A fruit that is a smooth-skinned peach. Despite popular myth, nectarines are obtained through selection or simple mutation of peaches and are not a hybrid of peach and plum.
This classic example of a bud mutation occurred when peach trees self-pollinated. Peach trees sometimes produce nectarines, and nectarine trees sometimes produce peaches. Nectarines were first mentioned in 1616 in England.
Papaya
A low, slender tree with a thin, branchless trunk 5-10 meters high, topped with an umbrella of palmately dissected leaves on long petioles. Papaya leaves are large, 50-70 centimeters in diameter. The flowers develop in the axils of the petioles, turning into large fruits, 10-30 cm in diameter and 15-45 cm in length. Ripe papaya fruits are soft and have a color ranging from amber to yellow.
Peach
Tree of the Rosaceae family, has a subgenus almond. It differs from almonds only in its fruits. The leaves are lanceolate with a serrated edge and almost sessile, appearing before the leaves develop, pink flowers. The fruit is a peach, spherical, with a groove on one side, usually velvety. The peach pit is wrinkled, furrowed and pitted.
Pomelo
English pomelo
Citrus fruits of the evergreen tree of the same name. The peel of the fruit is quite thick, and the segments are large, separated by hard white partitions that taste bitter. The color of ripe broom can vary from light green to yellow-pink. Usually only one side acquires a pink color, which was turned towards the sun during ripening. The fruit is a record holder among citrus fruits. Its diameter can be 30 cm, and its weight can reach 10 kg. The taste of pomelo is very close to grapefruit, but the pulp is not as juicy and when peeling, the internal membranes are more easily separated from the edible part.
Pomeranian
It is also called Chinotto or Bigaradia - it is a woody evergreen plant belonging to the Rutaceae family, a species of the Citrus genus. It is considered a hybrid of pomelo and tangerine. Fresh bitter orange is considered inedible, and is valued mainly for its zest. The peel is quite easy to separate from the fruit; you just need to cut it into 4 parts. Orange zest is used to make desserts. It is also often added to ice cream. For this dessert you need to take orange zest and juice, cream and sugar. All this needs to be whipped with a mixer and sent for freezing.
Rambutan
Tropical fruit tree of the Sapindaceae family. Rambutan fruits are small, the size of a hazelnut, grow in clusters of up to 30 pieces and are rounded “balls” with an elastic peel of yellow or red color, covered with fleshy hairs 4-5 cm long. Rambutan pulp covering the seed (edible, but to taste resembling an acorn), is a transparent white gelatinous mass with a pleasant sweet taste.