Only the most timid traveler, finding himself in an exotic country, embarrassed by the appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is the gastronomic revelation that can become one of the most vivid impressions from the whole journey.
Below are exotic fruits from different countries - with a photo, description and English equivalents of names.
Durian
The fruits of durian - "a fruit with the taste of heaven and the smell of hell" - are irregular oval in shape, with very sharp thorns. Under the skin - viscous pulp with a unique taste. The “king of fruits” has a strong ammonium smell, so strong that durian is forbidden to be transported on airplanes and carried into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. Thailand's most fragrant and most exotic fruit is very rich in vitamins and nutrients.
A few rules for those who want to taste (by no means try!) Durian:
- Do not try to choose the fruit yourself, especially in the off season. Ask the seller about this, let him cut and pack it in a transparent film. Or find already packaged fruit in the supermarket.
- Lightly press down on the pulp. It should not be elastic, but easily slip under your fingers, like butter. Elastic pulp already smells unpleasant.
- It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of great power. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered with the coolness of mangosteen.
Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.
Season: April to September, depending on the region.
Mangosteen
Other names are mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white flesh resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen are six or more soft white slices: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and gently squeeze: the peel should not be hard, but not very soft either. If the skin breaks unevenly in different places, the fetus is already stale. You can open the fruit by making a hole in the peel with a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you just crush it. Handles transportation well.
Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.
Season:
Jackfruit
Other names are Indian breadfruit, eve. It is a large fruit with thick, spiky, yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchesse pear. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripe is cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.
Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.
Season: January to August, depending on the region.
Lychee (Lychee)
Other names are litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin is a white transparent pulp, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits Sold in canned form or in plastic bags.
Where to try: Thailand, Cambodia, Indonesia, Australia, China.
Season: from May to July.
Mango
One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango resembles the aroma of apricot, rose, melon, lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.
Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.
Season: year-round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.
Papaya
Large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. Taste is a cross between melon and pumpkin. Ripe papaya has bright orange flesh that is extraordinarily tender and pleasant to eat and aids in digestion. Unripe papaya is added to a spicy Thai salad (som tam), it is fried, and meat is stewed with it.
Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.
Season: all year round.
Longan
Other names are lam-yai, "dragon's eye". It is a round, brown fruit that looks like a small potato. Very sweet and juicy and high in calories. Easily peelable skin covers a transparent white or pink pulp, close in consistency to jelly. In the core of the fruit is a large black bone. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.
Where to try: Thailand, Vietnam, Cambodia, China.
Season: mid-June to mid-September.
Rambutan
Rambutan is one of the most famous tropical fruits, which is characterized by "increased hairiness." Under the red fleecy skin lies a white translucent flesh with a sweet taste. To get to it, you need to "twist" the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, while roasted seeds are harmless. When choosing, you need to be guided by color: the pinker, the better.
Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.
Season: mid-April to mid-October.
Pitaya
Other names are pitahaya, long yang, "dragon fruit", "dragon fruit". This is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), inside you can see a dense white, red or purple flesh with many small seeds. Good in fruit cocktails in combination with lime.
Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.
Season: all year round.
Carambola (Carambola)
Other names are "tropical stars", starfruit, kamrak. Its yellow or green fruits are similar in size and shape to sweet peppers. On the cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies, they do not need to be peeled.
Where to try: Borneo island, Thailand, Indonesia.
Season: all year round.
Pomelo
This fruit has a lot of names - pomelo, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.
Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.
Season: all year round.
Guava
Other names are guava, guava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to bone. When ripe, the fruit turns yellow, and it is eaten with the peel - to improve digestion and stimulate the heart. Unripe, it is eaten like a green mango, sprinkled with spices and salt.
Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.
Season: all year round.
Sapodilla (Sapodilla)
Other names are sapotilla, tree potato, akhra, chicu. A fruit that looks like a kiwi or a plum. The ripe fruit has a milky-caramel taste. Sapodilla can "knit" a little, like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and traditional medicine.
Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).
Season: from September to December.
Sugar Apple
A very useful pale green fruit. Under the pronouncedly bumpy marsh-green skin, sweet, fragrant flesh and bean-sized seeds are hidden. Aroma with barely perceptible coniferous notes. Ripe fruits are moderately soft to the touch, unripe - hard, overripe falling apart in the hands. Serves as the basis for Thai ice cream.
Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.
Season: from June to September.
Chompoo
Other names are rose apple, Malabar plum. It is shaped like a sweet pepper. It comes in both pink and light green. The pulp is white, dense. It is not necessary to clean it, there are no bones. The taste is not particularly distinguished by anything and resembles more slightly sweetened water. But when chilled, these tropical fruits quench their thirst well.
Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.
Season: all year round.
Aki (Ackee)
Aki, or bligia delicious, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts, and a creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to the high content of toxins. They can only be eaten after special treatment, such as prolonged boiling. Aki tastes like a walnut. In West Africa, soap is made from the skin of the unripe fruit, and the pulp is used to catch fish.
Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.
Season: January to March and June to August.
Ambarella (Ambarella)
Other names are Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin hard peel are collected in clusters. Inside - crispy, juicy, yellow flesh and hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, marmalade are prepared from them, unripe fruits are used as a side dish, added to soups.
Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.
Season: from July to August.
Bam-balan (Bambangan)
Winner in the nomination "The most native taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a bit harsh. To get to the pulp, you just need to remove the skin. Fruit is also added to garnishes.
Where to try: Borneo island (Malaysian part).
Salak (Salak)
Other names are lard, herring, rakum, "snake fruit". Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and can be easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.
Where to try: Thailand, Indonesia, Malaysia.
Season: all year round.
Bael (Bael)
Other names are tree apple, stone apple, Bengal quince. When ripe, the gray-green fruit turns yellow or brown. The peel is dense, just like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing itching, so the first experience of interacting with bail may be unsuccessful.
Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.
Season: from November to December.
Kiwano
Also - horned melon, African cucumber, horned cucumber. When ripe, the shell is covered with yellow spikes, and the flesh becomes a rich green color. Oblong fruits are not peeled, but cut like a melon or watermelon. Taste is a mix of banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes, as well as pickled. Unripe fruits are also edible.
Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).
Season: all year round.
Magic Fruit (Miracle Fruit)
Other names are wonderful berries, sweet puteria. The name of the exotic fruit was deservedly deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds are deceived by a special protein found in magical fruits, miraculin. Sweet foods seem tasteless.
Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).
Season: all year round.
Tamarind (Tamarind)
Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As a souvenir, tourists bring home meat sauce and cocktail syrup based on Indian dates.
Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.
Season: from October to February.
Marula (Marula)
Fresh marula is found exclusively on the African continent, and all because after ripening, the fruits begin to ferment in a matter of days. It turns out such a low-alcohol drink (you can meet elephants “drunk” from marula). Ripe fruits are yellow in color and look like plums. The flesh is white, with a hard bone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.
Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)
Season: since March.
Kumquat (Kumquat)
Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, really look like mini-oranges, the crust is very thin. Edible whole, excluding bones. It tastes a little sourer than an orange, smells like a lime.
Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).
Season: from May to June, on sale all year round.
Citron (Citron)
Other names are Buddha's hand, cedrat, Corsican lemon. A trivial content is hidden behind external originality: oblong fruits are an almost continuous peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the hand of the Buddha is planted in a pot as an ornamental plant.
Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.
Season: from October to December.
Pepino (Pepino Dulce)
Also - sweet cucumber, melon pear. Formally, this is a berry, although it is very large. The fruits are varied, come in different sizes, shapes and colors, some have a bright yellow color with red or purple strokes. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino are not tasty, just like unripe ones.
Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.
Season: all year round.
Mameya (Mamey)
Other names are sapota. The fruit is small, round. Inside - orange pulp, to taste, as you might guess, resembles an apricot. It is added to pies and cakes, canned, and jelly is prepared from unripe fruits.
Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.
Naranjilla
Other names are naranjilla, lulo, the golden fruit of the Andes. Outwardly, naranjilla looks like a shaggy tomato, although it tastes like pineapple and strawberries. Juice with pulp is used to make fruit salads, ice cream, yogurt, biscuits, sweet sauces and cocktails.
Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.
Season: from September to November.
Soursop (Soursop)
Also - annona, guanabana, graviola. One of the largest tropical fruits on the planet: the weight of the fruit can reach 7 kilograms. The fruits are oval or heart-shaped, the peel is hard, covered with soft spines. The flesh is creamy white, tastes like lemonade, with a pleasant sourness. Used to make smoothies, juices, purees, sherbets and ice creams. Black seeds are poisonous.
Where to try: Bermuda, Bahamas, Mexico, Peru, Argentina.
Season:
Also Jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jelly, marmalade are made from the pulp.
Where to try: Brazil, Paraguay, Bolivia, Argentina, Uruguay, Panama, Peru, Colombia, Cuba, Philippines.
Season: from April to the end of October.
Curuba
Unripe green fruits clearly resemble cucumbers, only larger. When ripe, they become bright yellow. The orange-brown flesh is sour, aromatic, with small seeds. Kuruba perfectly quenches thirst. Juice, jam, jelly, wine, salads are made from the pulp.
Where to try: Bolivia, Colombia, Uruguay, Argentina, Ecuador, Peru, India, New Zealand.
Season: all year round, in India and New Zealand from March to November.
Cupuaçu
Juicy and fragrant fruits are shaped like a melon, reach a length of 25 centimeters, a width of 12 centimeters. The skin is slightly hard, red-brown. The flesh is white, sour-sweet, the seeds are arranged in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolates. It is believed that the most delicious cupuaçu is the one that fell to the ground.
Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.
Season: all year round.
Marang
Marang fruits are elongated, thick skin covered with thorns that harden as they ripen. Inside - white slices with seeds, are quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles a sundae in a waffle cup, others that it resembles marshmallow. Others can't describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, it must be eaten urgently. If the fetus is slightly squeezable, it should be allowed to lie down for a couple of days. Marang is usually eaten fresh but is also used in desserts and cocktails. The seeds are roasted or boiled.
Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.
Season: from August to the end of April.
fruits of thailand
Fruit is sold all year round, although in the off season mangosteen, for example, is not very common, and pineapples are twice as expensive. You can buy in the markets, from street stalls, from merchants with mobile carts.
Pineapple, banana, guava, jackfruit, durian, melon, carambola, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.
Fruits of Vietnam
Vietnam, one of the largest suppliers of fruits in the world market, can seriously compete even with Thailand. Most fruit in the south of Vietnam. In the off season, prices for especially exotic fruits can increase by 2-3 times.
Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.
fruits of india
India is located in several climatic zones at once, which creates favorable conditions for growing fruits that are characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.
Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.
Egyptian fruits
Harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. The exception is the border periods, for example, early spring, when the "winter" fruits have already departed, and the "summer" ones are just on the way.
Apricot, quince, orange, watermelon, banana, grape, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.
Fruits in Cuba
In contrast to the same Egypt, the seasons in Cuba are expressed much more clearly. All year round you can buy pineapples, oranges, bananas, guava, papaya. In July-August, the most delicious mangoes, in the summer the season of mamonchillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.
Avocado, pineapple, annona, orange, banana, barbados cherry, grapefruit, guava, caimito, carambola, coconut, lime, lemon, mamonchillo, mango, passion fruit, papaya, sapodilla, tamarind, cherimoya.
Fruit in the Dominican Republic
In the tropical Dominican Republic, there are predictably a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadillas, mamonchillos and sapots.
Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamonchillo, mammon, mango, passionfruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.
Fruits and vegetables in Thailand are very diverse. Below we have collected for you what you should definitely try while in the land of smiles.
Fruit in Thailand
1. Durian
Durian (Thai name - durian) is the undisputed 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, while the seeds are roasted and eaten instead of nuts. Keeping 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 forbidden to bring durian into the room. The Thais themselves speak of durian as "a fruit with the taste of heaven and the smell of hell."
Do not try durian - vacation in vain))
2. Mango
Mango (Thai name - mamuang) - outwardly yellow, green or reddish oblong fruit, outwardly a bit like a melon. Inside, juicy yellow-orange or green flesh 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, white or red flesh with small black seeds.
4. Guava
Guava (Thai name - farang) - fruits of light green color, outwardly resemble an apple. Rough skin outside. The flesh is white or red, crisp like an apple, with many small seeds.
5. Papaya
Papaya (papaya) (Thai name - malakor) - pear-shaped fruits, green or yellow. The flesh is orange or bright Pink colour. Papaya is eaten both as a vegetable and as a fruit, depending on the degree of ripeness. Thais love to cook their famous “papaya salad” from papaya.
6. Mangosteen
Mangosteen (mangosteen) (Thai name - mangkhud) - a small fruit that looks like an apple with a brown or purple skin. Sweet. Tastes like grapefruit.
7. Lychee
Lychee (Thai name - linchi) - fruits the size of a small plum, with a scaly pink peel. Inside is a white pulp that is eaten and an inedible pit. It tastes like grapes.
8. Sapodilla
Sapodilla (Thai name - la moot) - a yellow-brown fruit, similar to kiwi. Crispy flesh with a creamy caramel flavor and a few hard pits. It tastes like persimmon.
9. Passion fruit
Passion fruit is a purplish-purple or golden fruit, about the size of a small grapefruit. Under the peel are the bones in a juicy sweet shell. It turns out a very tasty cocktail: soda, passion fruit and sugar syrup.))
10. Longan
Longan (Thai name - lamyai) - small fruits of light brown color, resembling walnuts in appearance. Inside is a transparent white pulp and a hard bone.
11. Jackfruit
Jackfruit (Indian breadfruit, eve) is a large fruit with thick, spiky, yellow-green skin. It looks like a durian, but its "thorns" are smaller. The pulp is yellow, sweet, with an unusual smell and taste of a Duchesse pear. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripened is cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.
12. Pineapple
Pineapple (Thai name - sapa rot). Thailand's pineapples are considered among 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 be slightly crumpled under your fingers, but not too soft or, conversely, too hard. In Thailand, mini pineapple, or as it is called "royal pineapple", is also very popular.
13. Coconut
Coconut (Thai name - ma phrao). Season: all year round. If not for these fruits, Thai cuisine would be just 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. The markets sell coconut milk right in the fruit. Be prepared for the fact that coconuts in Thailand are not the coconuts we are used to seeing in bounty ads. 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 care. Do not confuse with longan.
15. Pomelo
Pomelo (Thai name - som oh). Season: from August to November. It tastes like grapefruit, but more sweet than sour. In addition, the pomelo is much larger in size. The flesh 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. Bright red fruits with pale green bristles taste vaguely reminiscent of grapes, only sweeter. Rambutan grows in the central and southern provinces (Chanthaburi, Pattaya region, Suratthani).
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. To taste, the fruits are similar to ordinary apples, only a little more sour. The most beautiful rose apples appear on the 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 fairly easy to remove, but when peeling the fruit, you need to be careful: it is covered with small soft spikes. The flesh of the herring is yellowish-white.
19. Sugar apple
Sugar apple (Thai name - noi naa). Season: June to September. Under the bumpy green skin lies a sweet and fragrant 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 a hot and humid climate, so it is grown mainly in the south of the country.
20. Carambola
Carambola (Thai name - ma feung). Season: October to December. Fruits are yellow or green, oblong. Cut across 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. Thais usually boil the fruit in water to get 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: Sugar-sweet common to watermelon, refreshing in both varieties. Significantly sweeter than Astrakhan. Consumption: Necks, smoothies and fresh watermelon juice are popular. Used for figured fruit carving.
23. Banana
Banana - (Thai name - Kluai). Season: all year round. Appearance: yellow or green. Taste: very sweet than smaller size and the thinner the skin, the tastier, but these are not stored. Long ones are stored better, they cost more. Very nutritious, they are eaten unripe with spices, semi-ripe dried in the sun, ripened deep-fried, boiled in coconut milk or syrup, the flowers are used in cooking various dishes.
24. Mandarin
Mandarin (Thai name - Som). Season: all year round. Peak season September-February. Appearance. Smaller than European varieties, with a 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 stalls on the streets.
Fruits in Thailand by seasons.
Traveling abroad means getting to know more than just gorgeous landscapes and culture. Outlandish overseas fruits and unusual berries will help to create a complete taste picture about the location. It is easier to choose from the variety of offers you like with the help of the description.
Avocado
Considered a fruit. The taste is more inclined towards a vegetable, namely pumpkin with hints of an unripe pear with a nutty tinge. Ripeness is determined by the degree of softness. Has a large bone inside. The peel is not edible. Sizes up to 20 centimeters. The soft, oily flesh is eaten raw. Butchering is the removal of the skin and bone. You can try in Vietnam, India, Cuba, Dominican Republic
Aki
Visually similar to a red-yellow or orange pear. Ripe fruits (immature poisonous) are consumed thermally processed, the taste resembles a walnut. Maturity is determined by the openness of the fruit - a ripe one bursts, and the pulp protrudes. It is offered to feast in Brazil, Jamaica, Hawaii.
Ambarella
It has the shape of an oval golden color. Grows in clusters. Rigid rind on the outside, hard prickly bone on the inside. The pulp is sweet, juicy, taste with mango and pineapple notes. Places of growth: India, Sri Lanka, Indonesia and the Philippines.
pineapples
The taste is not comparable to those sold in Russia - juicy, fleshy, sweet and sour fruits with a bright aroma. Sizes from an average apple to the usual for us. You should choose a pineapple of medium hardness - the pulp will definitely be tasty. It will be possible to take a sample in Brazil, China, the Philippines.
Bail (tree apple)
Fruit with hard skin. Only a hammer will help to divide it in half. On sale is often presented cut. Flesh with hairs, yellow, irritating to the throat. It will be possible to see on sale in India, Pakistan, Indonesia, Sri Lanka.
bam-balan
The taste of the fruit resembles borscht with mayonnaise and sour cream. The smell is specific. Cleaning is to free from the crust. They can offer a curiosity on the island of Borneo from the Malaysian side.
banana pink
A miniature species up to 8 centimeters in size with a thick peel. The skin of ripe pink bananas bursts, revealing pulp with many seeds. An unpretentious plant that can be grown even at home. Widespread throughout many warm countries.
crowberry
Berry with a black color and a neutral taste (not sweet and not sour), similar to lingonberries. It looks like a blueberry. It is possible to try it in the countries of the northern hemisphere - Korea, Japan, Canada, the USA, China and even Russia.
Eye of the Dragon
Round brown fruit. The skin and the bone inside are not edible. The consistency is jelly-like, transparent white. The taste is bright, sweet. Big calorie content. Excessive consumption may increase the temperature. You can buy in Thailand, China, Cambodia, Vietnam.
Strawberry Guava (Cattleya)
Fruits are yellow to red. The size reaches a diameter of 4 centimeters. Juicy, sweet strawberry flavored guavas are exotic fruits from India, Africa, Bermuda, and America.
Guanabana (soursop)
Fruit with a mass of 3 to 7 kilograms. The shape is round, oval. The green surface of the soursop is covered with processes in the form of soft bells. Inside is white, soft, with a taste reminiscent of citro with sourness. The ripe fruit is pressed with a finger. You will be able to eat in the Bahamas, in Mexico, Peru, Argentina.
Jaboticaba
Fruits that grow on poles and branches. Grows in clusters. They look like black grapes. The skin is bitter and unfit for consumption. The pulp is like a transparent jelly, sweet, with seeds. Grows in Brazil, Argentina, Panama, Cuba, Peru.
Jackfruit
A large green fruit, weighing up to 34 kilograms. It should be purchased already cut. Yellow slices have the taste of melon and duchesse. Possible allergic reaction and difficulty swallowing. The symptom goes away after a few hours. It grows in Vietnam, Singapore, Thailand.
durian
The king of fruits. It has a specific smell of a mixture of onions, garlic and dirty socks. The pulp is soft, sweet and healthy. You should buy cut slices. A whole durian reaches a large size and is covered with thorns. Due to the smell, you can not eat in public places and transport in transport. You can taste the curiosity in Thailand, Vietnam, Cambodia.
Imbe (African Mango)
Exotic tree with orange fruits. The size is small - up to 3 centimeters. The taste is bright, rich, sweet and sour. Has a coloring effect. You can try in Africa.
figs
The fruit is pear-shaped and blue-violet in color. Weight varies between 80 grams and 8 centimeters in diameter. The skin can be eaten. The taste is juicy, watery, reminiscent of strawberries with an admixture of blackcurrant. You can eat in the Mediterranean countries, the Crimea and Central Asia.
Spanish lime (Giseps)
It looks like a familiar lime only in shape. It looks light green, the peel is not edible, pleasantly sweet inside with a bone. You can eat by removing the tip of the peel and squeezing. Found in Venezuela, Ecuador, Colombia.
carambola
Yellow-green star-shaped fruit. It has a smooth skin that is edible. The taste is bright, with hints of a flower, similar to an apple. Inside there are seeds that are edible. You can see it on the shelves of Thailand and Indonesia.
Kiwano
Oblong fruit of bright yellow color. The ripened fruit is covered with yellow-orange horns and bright green inside. The cut looks like a cucumber. The taste is a combination of melon, avocado, banana and cucumber. They eat the pulp, cutting the fruit like a watermelon. You can try in New Zealand, Africa, Chile, Israel.
Kiwi
Looks like a hairy potato on the outside and a gooseberry on the inside. Size up to 80 grams and 7 centimeters. The flesh varies from yellow to green with edible black seeds. Choose soft, smooth fruits. The taste is similar to strawberry. Growing countries: Chile, Italy, Greece, Krasnodar region of Russia.
Coconut
Round, large fruit, reaching 3 kilograms. According to the degree of maturity, it is divided into young and overripe. A young coconut has a tender skin, juicy flesh and milk/juice inside the shell. Overripe coconuts have a hairy surface, a cloudy liquid inside, and a tough inside. The second are found in the countries of importation. Growing countries: Thailand, Vietnam, India.
Kumquat
Exotic fruits China predominantly. Small citrus fruits 2-4 centimeters long. Inside they have inedible bones. Eaten with skins. The taste is similar to orange, but more sour. You can also try in Japan and Southeast Asia.
Cupuaçu
Melon shaped fruit. Covered with a red-brown hard crust. The inside is white, sweet-sour with seeds. The most delicious is the fruit that left the tree itself. The trees are located in Brazil, Mexico, Colombia.
Kuruba
Fruit in the form of a cucumber on the outside and corn inside. The ripe color of the fruit is bright yellow. Fiery orange flesh inside. The taste is juicy, sweet, with sour notes. Contains a lot of water. Grows in Bolivia, Uruguay, Colombia, Argentina.
Lychee
It is similar in appearance to longan, but has a brighter taste and smell. Ripe lychee has a red skin. Transparent smooth pulp has a sweet taste. Contains inedible bone. Where to eat: China, Cambodia, Indonesia, Thailand.
Longkong
It looks like a longan. Distinguished by a larger size and yellowish skin color. The delicacy inside is similar in shape to garlic. The taste is specific, sweet and sour. The peel is inedible, but useful. You can find it in the markets of Thailand.
magic fruit
Guest from West Africa. Small red fruits reach 2-3 centimeters and grow on trees. They have a bone inside. The magic of the fruit lies in the ability to retain the sweetness of the taste for a long time. Lemons and grapefruits eaten after a treat will also seem sweet.
Mameya (Mammeya)
Similar to apricot in appearance and taste of pulp. Larger in size - up to 20 centimeters in diameter. The skin is light brown. The berry has one to four seeds. The hint of taste goes into mango. Place of offer: Ecuador, Mexico, Colombia, Venezuela.
Mango
A popular large tropical fruit. It is better to cut the fruit with a knife - remove the skin and bone. The color of the fruit changes with the degree of ripeness - from green to orange-red. Taste gathered notes of melon, rose, peach and apricot. Growing countries: Myanmar, India, Indonesia, Thailand, Vietnam.
mangosteen
Outwardly, it resembles a persimmon, only the color is dark purple. The skin is thick and inedible. Inside - garlic cloves with a unique sweet-sour taste. Ripe fruit is firm and without dents. Mangosteen peel juice does not wash out. Sample locations: Cambodia, Vietnam, Philippines, Myanmar, Thailand.
passion fruit
Fruits of various colors from yellow to purple. The size is 8 centimeters in diameter. Ripe fruits are covered with a wrinkled skin. The pulp is the same iridescent, depending on the variety, similar to sweet and sour jelly with stones. Is an aphrodisiac. It grows in Vietnam, India, Cuba and the Dominican Republic.
Marang
Elongated fruit. The peel is covered with thorns, the degree of maturity is determined by their hardness. Inside are white fruits with a stone. The taste varies from sweet ice cream to light marshmallow. Perishable, not subject to transportation. It grows in Australia, Malaysia and the Philippines.
Marula
A perishable fruit that can ferment. The effect also affects animals. The fruits are small, yellow, with a stone. Fresh with a slight aroma and not sweet in taste. You can only meet in Africa.
Mafai
Small fruits in yellow, orange and red hues. Grow up to 5 centimeters. Thin skin conceals transparent slices of fresh sweet taste. The bone of the fruit is bitter and tightly attached to the pulp. You can find it in India, China, Thailand, Vietnam.
medlar
Sunny orange small fruit with brown pits. Unripe tastes like persimmon - tart and viscous. Ripe has the aroma and taste of blueberries. Home of the fruit: Egypt, Dominican Republic, Crimea, Abkhazia, southern Russia.
Naranjilla
A fruit shaped like a cherry tomato. The hairy fruit progresses through the stages of maturity from green to bright orange. Taste - strawberry-pineapple with notes of mango. Grows in Panama, Peru, Ecuador, Costa Rica.
Noina (sugar apple)
A fruit with the size of an average apple and the appearance of a green cone. The internal component is soft, sweet, pleasant to the taste. Butchering is difficult due to uneven inedible skin. The maturity of the fruit is determined by its softness. But do not be zealous - the fruit is fragile and can fall apart when checking. Place of growth - Thailand.
Noni
The fruit is shaped like a convex green potato. The smell of the fruit is specific - spoiled cheese with mold. The taste is not pleasing - bitter. But at home, it is considered very useful and healing. Noni is the basis of the diet of the poor in southeast Asia. You can meet in Australia and Malaysia.
Papaya
Fruit in the form of a cylinder. Color from unripe green to mature yellow-orange. The size reaches 20 centimeters. It is more convenient to buy cut. The taste is a melon-pumpkin mixture. Places of cultivation: Bali, India, Sri Lanka, Thailand, Indonesia.
Pepino
Exotic fruits from Egypt. Large - up to 700 grams. Painted in different shades of yellow with lilac stripes. Inside are seeds that are edible. Ripe fruit should be chosen - it is tender, soft, with a melon note. The peel is removed - it is possible, but unpleasant to eat. You can also try in Peru, Turkey, New Zealand.
Pitaya
Oblong fruit of bright color (pink, burgundy, yellow). The surface is scaly. You can peel like a grapefruit or cut and eat with a spoon. Inside the pulp is transparent, white or reddish, sprinkled with small grains. It grows in Sri Lanka, the Philippines, Malaysia, China, Vietnam.
Platonia
Small brown fruits with a diameter of up to 13 centimeters. Inside they have a few unusable grains. The inside is white with a tropical taste and aroma. It is used as a base for sherbet and jelly. Habitat: Paraguay, Colombia, Brazil.
pomelo
Citrus hybrid of orange and grapefruit. It has a large size, reaching up to 10 kilograms. The peel is thick, fleshy, green. The pulp is in film slices that are bitter. The taste is less juicy than grapefruit. You should choose ripe for a bright citrus smell. You can eat in Tahiti, India, China, Japan.
Rambutan
Fleecy fruit of red-violet color. You can open it by twisting it with both hands in different directions. Inside is transparent, with a bright taste. The raw grains are poisonous. Ripeness directly depends on the brightness of the color of the fruit. They will offer to buy in the Philippines, Indonesia, India, Thailand.
Buddha Hand (Citron)
Beautiful on the outside and uninteresting on the inside. The unusual shape of the fruit resembles a hand with many fingers. But 70 percent of the fruit consists of a peel, 30 percent of sour-bitter pulp. It is actively used in culinary crafts. You can admire the curiosity in India, Japan, Vietnam, China.
Sala
Convex brown fruit with small prickly protrusions. It is advisable to clean with a knife. The inside is divided into 3 parts with a bright sweet taste of persimmon pear. Parameters - up to 5 centimeters. Grows in Malaysia, Thailand.
Santol
It has a pear shape of uneven brown color. The rind is inedible and needs to be removed. The pulp is white with a bright mangosteen taste. Seeds have a laxative effect and are used as needed. Grows in Cambodia, Indonesia, Vietnam, Philippines.
sapodilla
A small fruit with a thin matte skin. The size of the fetus is 10 centimeters and 200 grams. Taste - milky caramel, causes viscosity in the mouth. Seeds are not recommended. Grows in Indonesia, Vietnam, Sri Lanka, Hawaii.
Sugar palm (Cambodian palm)
"Female" trees bear fruit. Fruit pulp is packed far inside, transparent white. Has refreshing properties. It is the basis for Thai sweet ice. Distributed in Thailand, Indonesia, Philippines.
Plums Natal
The fruits of this tree are the only part of the bush that does not harm people. Branches and leaves are unfit for consumption and contain poison. The color of the plums is hot pink with a wrinkled texture, and the taste is sweet. Suitable for use in baking as a filling. Homeland - South Africa.
Tamarillo
Berry in the form of an oval with dimensions up to 5 centimeters in diameter. Skin color options: yellow, burgundy, purple. The peel is unhealthy, peeled off with a knife. The taste is currant with notes of tomato. The smell is bright fruity. Located in Peru, Brazil, Ecuador, Bolivia, Chile.
Tamarind
Outwardly, it resembles a bean pod with a light brown skin. It is used in the preparation of sweets and sauces for meat. The pulp is dark brown in color with a spicy sweet and sour taste. Has bones. You can try in Sudan, Thailand, Cameroon, Australia, Panama.
feijoa
A green fruit with a ponytail on top. Weight reaches 45 grams, up to 5 centimeters in size. The peel is thin with an ambiguous taste, sour and causes a viscosity in the mouth. It is recommended to peel the fruit from the skin or cut into two halves and eat with a spoon. The color of the pulp varies from cream to burgundy (the latter indicates the spoilage of the product). The taste is fresh, tropical, with strawberry notes. It grows in South America, Georgia, Abkhazia, the Caucasus.
Breadfruit
The unripe fruit serves as a source of nutrition for the inhabitants of African countries. It tastes like bread when cooked. Ripe fruits have a pleasant sweetness similar to banana. The size is large, up to 3.5 kilograms. It is recommended to purchase cut. It is possible to take a sample in Southeast Asia.
Chrysophyllum (Star apple)
The fruit is oval-shaped with a skin color to match the flesh - pale green or lilac. The flesh is sticky, sweet, the consistency of jelly with stones like an apple. Cut like a star. It is recommended to use only ripe fruits. Where it grows: India, Vietnam, Philippines, Malaysia.
Cereus
A relative of the pitaya, rounded and with a smooth surface. Inside is a juicy transparent watery pulp with seeds. The taste is tropical, bright, sweet. Eat, cut in half, with a spoon. The skin is not edible. Grown on plantations in Israel.
Cherimoya
The surface of the green-colored fruit may be with or without tubercles. The pulp is similar in structure to an orange, but includes the tastes of mango, banana, strawberry with notes of ice cream. Contains hard, inedible grains. Habitat: Asian countries, Israel, Algeria, Australia, Spain.
Black Boot (Chocolate Pudding)
A dark green type of persimmon. The flesh takes on an almost black color with brown seeds. The taste of chocolate pudding, sweet and bright. The size reaches 13 centimeters in length. The homeland of the product is Guatemala, Brazil, Southern Mexico.
Chompoo
The shape is similar to bell pepper. The light varies from green to red. White flesh inside. The taste is sweet, watery. Good thirst quencher. It is not subjected to cleaning, it has no seeds. Grows in Sri Lanka, Colombia, India, Thailand.
Jujube
Small fruits up to 6 centimeters. Smooth, green with brown spots. I have a sweet apple taste and a tropical aroma. delicious fruits- dense, not rigid. The skin is edible, the pit is not. It is found in Japan, China, Thailand, the Caucasus.
The term "fruit" appeared in 1705 and since then means edible or inedible fruits of trees, shrubs (earlier, 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 a little more than 2,000 fruits on the planet.
Apricot
A small tree or large shrub with a wide round crown. Very elegant are its reddish-brown or brown-olive, shiny, bare shoots, often in places (but not entirely) covered with a grayish film, buds 2-3 nearby. Very decorative at the time of flowering, decorated with numerous large white or pale pink flowers, with dark red recurved sepals. No less beautiful is the apricot at the time of fruiting, decorated with velvety-pubescent, often with a blush, sweet, rounded fruits with a longitudinal groove up to 3 cm in diameter. The tree loves light and tolerates drought well, living up to 50 years or more.
Avocado
Interest in avocados has been steadily growing in recent years, but still few people know that there are varieties whose fruits are more like a bottle gourd, there are black, pimply, oval and huge spherical avocados. Moreover, some of these varieties differ three times from each other in a number of important indicators of chemical composition. Nevertheless, with the help of properly selected varieties, people in different parts of the world take care of their skin condition, hair health, treat atherosclerosis, relieve arthritis symptoms and normalize the functioning of the nervous system.
cherry plum
Strongly prickly branched multi-stem trees, sometimes a shrub, with thin brownish-green shoots, 3-10 meters high. Cherry plum flowers are white or pink, solitary. Blooms in early May. Cherry plum fruits ripen in August-September. Excellent honey plant and rootstock for plums.
A pineapple
Everyone knows that sweet ripe pineapple is added to salads, yogurts and pies. Fewer people know that pineapples can be fermented and boiled as cabbage soup. Even fewer have heard that pineapple leaves are used to produce a light and durable leather substitute, new types of fabric, nanofiber, which has become an alternative to plastic. And very few people know that scientists today, with the help of the bromelain enzyme contained in pineapple, are finding new ways to treat respiratory diseases, angina pectoris, ischemia, and are also actively exploring the potential of the enzyme in the fight against cancer cells.
Annona (guanabana)
The tree in natural conditions reaches 6 m in height, in the room it is much lower. Unlike some other annonas, this is an evergreen tree. The leaves are oval or oblong, glossy, leathery, dark green, up to 15 cm long. They have a slightly spicy smell, especially noticeable when rubbed. The flowers are fragrant, large (up to 4.5 cm in diameter), consist of three yellow-green fleshy outer petals and three pale yellow inner petals, can appear in different places - on the trunk, branches and small twigs. Flowers never fully open. Guanabana fruits are oval or heart-shaped, more often irregular shape, up to 30 cm in length, 15 cm in diameter and weighing up to 3 kg, dark green in color, when ripe they become yellow-green.
Orange
There are many legends about the beneficial properties of an orange, some of which, however, are not confirmed by anything. For example, some believe that an orange breaks all records for the content of vitamin C, although in fact it does not stand out among other citrus fruits in this parameter. Others believe that orange fruits (or freshly squeezed juice) can effectively burn fat and provide relief from extra pounds in diets. This is also not entirely true.
Banana
Bananas have antioxidant, anti-inflammatory, antibacterial and anti-allergic properties. With the help of banana components (dopamine, serotonin, adrenaline and norepinephrine), atherosclerosis, hypertension are treated, liver enzyme activity is increased, convulsions are relieved, and small doses of banana increase the quality and quantity of sperm. The main thing is not to abuse the banana diet, so as not to get the opposite effect, and also not to provoke problems with excess weight and varicose veins.
Bergamot
Bergamot is a hybrid species of an artificially bred plant of the genus Citrus. The plant was obtained by crossing orange and citron. The skin of bergamot contains valuable essential oils used in the cosmetic and perfume industries, as well as in medicine.
Grapefruit
grapefruit (English) grape and fruits- grapes and fruit) - a citrus yellow-orange fruit that grows in subtropical climatic latitudes. Grapefruit grows on an evergreen tree of the same name, reaching a height of 13-15 m. A ripe fruit in diameter is no more than 15 cm. In appearance, grapefruit is most similar to an orange, but its flesh is more acidic, and the inner white veins are bitter. Many scientists believe that the grapefruit originated in India as a natural hybridization of the pomelo and the orange.
Pear
This is a fruit plant with a multi-thousand-year history of cultivation, which almost all this time is fighting for the right to be no worse than its close relative - an apple. And the pear is really no worse. Potassium, antioxidants, coarse dietary fiber, less fruit acids, fiber-related "light" sugars, and others useful material make this fruit both tasty and healthy, and in some cases medicinal. Experimentally proven, for example, the ability of pears to reduce the risk of developing type 2 diabetes and prevent strokes.
Guava
A small evergreen tree up to 3-4 m high, belongs to the myrtle family, tolerates drought well. Blooms once or twice a year. It gives one main crop - up to 100 kg per tree and 2-4 additional, much smaller crops. Guava matures ninety to one hundred and fifty days after flowering. The shape and size of the fruit is extremely variable. In appearance, the guava looks like a bumpy green or yellow apple. Guava fruits are round and pear-shaped, with a bright yellow, reddish or green thin skin. The mass of fruits of cultivated varieties is from 70 to 160 g, the length of the fruit is from 4 to 6.5 cm, the diameter is 4.8-7.2 cm. which disappears in mature fruit.
Jackfruit
A plant of the mulberry family, a close relative of the breadfruit tree. Jackfruit is the national fruit of Bangladesh. Jackfruit fruits are the largest edible fruits growing on trees: 20-90 cm long and up to 20 cm in diameter, they weigh up to 34 kg. Their thick skin is covered with numerous cone-shaped protrusions. Young fruits are green, when ripe they become green-yellow or brown-yellow and when tapped they make a hollow sound (immature fruits are deaf). Inside, the fruit is divided into large lobes containing yellow, fragrant, sweet pulp, consisting of juicy soft fibers. Each slice contains one fairly large oblong white seed 2-3 cm long. The cut jackfruit fruit has a pleasant specific smell, slightly reminiscent of a banana and pineapple.
dragon fruit (pitahaya)
An extraordinary fruit. It is currently grown in southern Mexico, in some countries of Central and South America, in Vietnam, as well as in Israel (in the Negev desert). Depending on the species, the size of the pitahaya fruit, the color of the pulp (white, pink, purple), the color of the skin (from yellow to orange, from red to purple) and the surface texture of the fruit (with small outgrowths, with thin colored scales) vary. The pulp of the dragon fruit fruit is always filled with small black seeds, which are customary to clean out.
durian
Durian has such a disgusting smell that you are unlikely to be allowed into a public place with it. However, if you overcome disgust or just close your nose and taste the juicy pulp, you will immediately understand where the concept of the king of fruits came from.
carambola
Evergreen, slow-growing tree 5 m high with drooping branches and a dense, highly branched, rounded crown or shrub. The leaves are soft, dark green, smooth on top and covered with whitish pubescence below. The leaves are sensitive to light and cluster together at night. The flowers are small pink or purple-red. Carambola fruits are fleshy, crispy and juicy, slightly spicy, with massive ribbed outgrowths, ranging in size from a chicken egg to a large orange. Ripe fruits of carambola are amber-yellow or golden-yellow. They are unusual in shape - they look like a ribbed airship.
Kiwi
The herbaceous vine Actinidia sinensis and its fruits are berries with green flesh and brown skin covered with small hairs. The history of kiwi is very unusual. The birthplace of the creeper with the name mihutao, which became the progenitor of kiwi, is China.
clementines
clementine or Citrus clementina is one of the varieties of tangero. It is a hybrid of orange and tangerine. It was created back in 1902 by Father Klemen, who was not only a priest, but also a wonderful breeder. The shape of the fruit is the same as that of the mandarin, but they are much sweeter.
Kumquat
whale. golden orange
Yellow-orange tropical fruit of the citrus family of an evergreen plant. This fruit has other names - kinkan and fortunella. Outwardly, the kumquat looks like a very small oval orange. In length, it reaches a maximum of 5 cm, and in width - 4 cm. The fruit is consumed completely with the peel. The taste of the fruit is very close to sour tangerine, but the peel has a sweet-tart taste. The kumquat is native to southern China.
Lime
Lime is the fruit of a plant in the citrus family native to India, genetically similar to lemon.
Lime is a small tree or bush from 1.5 to 5.0 m high. The crown is dense, the branches are covered with short spines. Inflorescences are axillary, with 1-7 flowers, remontant flowering. Lime fruits are small - 3.5-6 cm in diameter, ovoid, lime flesh is greenish, juicy, very sour. The peel is green, yellowish-green or yellow, very thin when fully ripe.
Lemon
Although lemon is popularly considered the champion in the amount of vitamin C, in fact, in terms of the content of ascorbic acid, it does not stand out among other citrus fruits and even lags behind some of its “brothers”. But that doesn't make it useless. Traditional medicine includes lemon in prescriptions for "thousands of diseases": from seborrhea and arthritis, to constipation and tuberculosis. And scientific research is aimed at using lemon potential in therapy to restore liver function, reduce "bad" cholesterol and blood pressure.
Lychee
lat. Litchi chinensis- Chinese plum
A small sweet and sour fruit covered with a crusty skin. The fruit grows on evergreen tropical trees, the height of which reaches 10-30 meters. Homeland is China. The fruit has an oval or round shape with a diameter of 2.5-4 cm. The ripened fruit has a dense red skin with a large number of sharp tubercles. Only the pulp of the fruit is used for food, which has a jelly-like structure, and in color and taste resembles peeled white grapes. Inside the pulp is an oval brown bone. The main harvest of lychee occurs in May-June.
Longan (Lam Yai)
The fruit of an evergreen longan tree native to China, Taiwan, Vietnam and Indonesia.
The juicy flesh of the longan has a sweet, very fragrant, nephelium-like taste with a peculiar tinge. The color of the hard, inedible outer shell of the fruit varies from mottled yellowish to reddish. Like the Chinese lychee, the longan fruit contains a hard, dark red or black seed.
Mango
The evergreen mango tree has a height of 10 - 45 m, the crown of the tree reaches a radius of 10 m.
New leaves grow yellowish-pink, but quickly turn dark green. The flowers are white to pink, after opening they have an aroma similar to that of lilies. Ripe mango fruits hang on long stems and weigh up to 2 kg. The skin of a mango is thin, smooth, green, yellow or red depending on the degree of maturity (combination of all three colors is often found). The pulp of a mango can be soft or fibrous, also depending on the maturity of the fruit, it surrounds a large, hard, flat bone.
Mangosteen
Tall evergreen tree up to 25 m high with a pyramidal crown and black-brown bark. The leaves are oval-oblong, dark green above and yellow-green below, 9 - 25 cm long and 4.5 - 10 cm wide. Young leaves are pink. Flowers with fleshy green petals with red spots. The mangosteen fruit is round, with a diameter of 3.4 - 7.5 cm, on top is covered with a thick (up to 1 cm) burgundy-violet inedible skin containing sticky coloring latex, under which there are 4-8 segments of white edible pulp with seeds tightly adjacent to it . Mangosteen bears fruit late - the first fruits on trees for 9-20 years of life.
Mandarin
There are many myths about mandarin. Many have probably heard that more than 4 fruits a day cannot be eaten? This is an exaggeration - there is no common table for all indicating the dangerous amount of this citrus. They also say that green leaves on a tangerine are a sign of its special freshness, that the oranger the peel, the sweeter the fruit, that the naringin contained in the zest directly burns fats, and that citruses in general and tangerines in particular are hardly the best source of vitamin C. All this is also not entirely true. But mandarin has properties that have long been in demand in folk medicine, which make it a promising product in the fight against some serious diseases.
passion fruit
An ancient tropical crop of the genus Passiflora that produces yellow or dark purple oval fruits (when ripe) growing on vines. Passion fruit is grown for its juice, which is often added to other fruit juices for flavor. Passionfruit fruits are yellow-orange or dark purple fruits, oval in shape and about 6-12 cm in size. Fruits with smooth, shiny skin are preferred, but sweeter with rough, cracked skin.
medlar
tour. musmula
This is a whole genus of plants, which includes almost 30 species. However, there are two main cultivated types of medlar: German and Japanese. The German medlar has been known to mankind for more than 1000 years BC. In the territories of Ancient Babylon, Mesopotamia, it was freely traded, it was taken on ships to the west to Ancient Greece and Ancient Rome. It was from here that the medlar came to European lands. To date, the 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 on slightly acidic soil.
Nectarine
A fruit that is a peach with a smooth skin. Despite the widespread myth, nectarine is obtained by selection or simple mutation of peaches and is not a peach-plum hybrid.
This classic example of a bud mutation occurs when peach trees self-pollinate. Nectarines sometimes appear on peach trees, and peaches on nectarine trees. Nectarines are first mentioned in 1616 in England.
Papaya
A low, slender tree with a thin, branchless trunk 5-10 meters high, crowned 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 long. Ripe papaya fruits are soft and have a color from amber to yellow.
Peach
A tree of the Rosaceae family, has a subgenus of almonds. It differs from almonds only in fruits. The leaves are lanceolate with a serrated edge and almost sessile, appearing before the development of the leaves, pink flowers. The fruit is a peach, spherical, with a groove on one side, usually velvety. The peach pit is wrinkly furrowed and punctately dimpled.
pomelo
English pomelo
Citrus fruits of the evergreen tree of the same name. The peel of the fruit is quite thick, and the slices are large, separated by hard white partitions, bitter in taste. The color of a ripe pomelo can vary from light green to yellow-pink. The pink color usually acquires only one side, which during ripening was turned to the sun. The fruit is the champion 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 so juicy and when peeled, the inner 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 Rut family, a species of the genus Citrus. It is considered a hybrid of pomelo and mandarin. When fresh, the orange is considered inedible, and it is valued mainly because of the zest. The peel is quite easily separated from the fruit, you just need to cut it into 4 parts. The zest of oranges is used to make desserts. It is also often added to ice cream. For such a dessert, you need to take orange zest and juice, cream and sugar. All this must be beaten with a mixer and sent to freeze.
Have you ever wondered what a rich assortment of citrus fruits are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and application. One thing unites all types of citrus fruits - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, brightness of taste, but a bright aroma is their calling card.
It is believed that representatives of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others have appeared thanks to the labors of breeders. Lime, mandarin, citron and are considered the progenitors of citruses. Various combinations of properties and qualities of these fruits have created the whole variety of sweet and sour, sunny citrus fruits.
Ugli (Uglifruit)
This citrus fruit is a successful hybrid of a mandarin and an orange. J. Sharp grafted a cutting of an unprepossessing plant into sour oranges and obtained a fruit superior in sweetness. He continued grafting until he developed a sugar variety with a minimum number of seeds. 15-20 years after the first experiment, Ugli fell in love in European countries. Today the citrus fruit is grown in Jamaica and Florida from December to April.
The name comes from the English "ugly" and means "ugly". We can safely say that this is the very case when you should not judge by appearance. A yellowish-green wrinkled peel with large pores and orange spots hides a juicy, sweet flesh underneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of cloying tangerine with a noble note of grapefruit bitterness.
Uglifrut grows up to 10-15 cm in diameter. Ripe fruit should be heavy in weight. If, when you click on the spots, the fruit is strongly deformed, it means that it is overripe and has already begun to deteriorate. A special difference is the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes, the tree is grown in tubs around the world, including in Russia.
Agli is eaten fresh. In cooking, it is used to make marmalade, jams, preserves, salads, yogurt, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.
It's hard to believe, but a citrus familiar from childhood is a natural hybrid of mandarin and pomelo. The plant was first discovered as early as 2500 BC. Its homeland is China, from where hundreds of years later the fruit spread to European countries. For this, the orange is also called the Chinese apple. The orange round fruit is protected by a dense skin that hides large grains of pulp.
It is known that lemon and orange are the most consumed and common citrus fruits. Unlike its sour counterpart, the sunny fruit is more often eaten in its natural form, and is also used in cooking for the preparation of candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and pastries. It is impossible to remain silent about the delicious orange juice, which is one of the most popular drinks in the world. The peel of the fruit is also used in the production of beverages, although alcoholic ones, such as wine or liquor.
Of course, we are mostly familiar with sweet oranges, but there are also bitter (orange), which you will learn about a little later.
King orange or red orange
In addition to the usual, orange, there are bloody oranges. They look very exotic, they are often called beetles. Citrus fruits owe their unusual name to red-colored pulp: from light to saturated. The point is the anthocyanin pigment and its concentration in various varieties. Outwardly, the beetle looks like an orange, it is smaller and has red-orange spots on the porous peel. The pulp contains practically no seeds. The slices are easily separated from each other.
The fruit is a natural mutation of the orange and is similar in taste. Red citrus is eaten fresh or used in salads, smoothies and sweet desserts. Rich juice looks attractive. Most varieties of blood fruit are grown in Mediterranean countries. The most famous of them are Moro, Sanguinello and Tarocco.
Fragrant bergamot is a descendant of bitter orange (orange) and lemon. The birthplace of the fruit is considered to be Southeast Asia. It is named after the Italian city of Bergamo, where the citrus was domesticated.
The pear-shaped, roundish fruit of dark green color is protected by a dense wrinkled peel. Due to the specific bitter-sour taste, fresh fruit is not often eaten. Marmalade and candied fruits are prepared from it, teas and confectionery are flavored. Essential oil with a pleasant refreshing aroma is used in perfumery.
A citrus fruit native to India, a descendant of the citron and lemon. Outwardly, it looks like a round, portly lemon. When rubbed, the leaves exude a delicious smell, similar to the spice of ginger and the freshness of eucalyptus. The yellow-sand smooth peel covers a pale, almost transparent, sour pulp with numerous small bones. Due to its spicy taste, Gayanima is a popular ingredient in marinades in Indian cuisine.
Scientists have long argued as to which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed that this is a natural hybrid of orange and pomelo. First, the plant was discovered in Barbados in 1650, and a little later in Jamaica, in 1814. Today, citrus has spread to most countries with a suitable subtropical climate. The name comes from the word "grape", which means "grapes". When ripe, the fruits of grapefruit closely gather side by side, resembling bunches of grapes.
A large rounded fruit reaches 10-15 cm in diameter, weighs about 300-500 g. The flesh is hidden under a dense orange shell, divided by bitter partitions. This variety of citrus fruits is varied in the color of sweet grains: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. The number of small bones is minimal, there are representatives with their complete absence.
When choosing a grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can retain its taste properties for a long time, even during heat treatment. Grapefruit is eaten fresh, used as an ingredient in dishes and drinks: salads, desserts, liqueurs and jams. Delicious spicy candied fruits are made from the peel. The fruit is peeled and freed from partitions, or cut across, after which the pulp is eaten out with a small spoon. The fruit, like juice, due to its composition, is included in the list of products for weight loss.
An intraspecific hybrid of tangerines - dekopon, which is also referred to as sumo, was discovered in Nagasaki in 1972. Citrus is native to Japan, South Korea, Brazil and some US states and is grown in large greenhouses. Fruits mainly in winter time. Unlike its ancestors, the citrus fruit is larger in size and is decorated with a large, elongated tubercle at the top. The orange peel is easily separated and peeled off. Beneath it are hidden sweet, poured pitted pulp.
From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a relief peel and brightly defined slices. The fruit is used in folk medicine and in spiritual rituals. This is one of the oldest ancestors of citrus fruits. Currently considered endangered.
Yekan or anadomican, whose homeland is Japan, is still a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and tangerine. The fruit was first discovered in 1886, and has been bred in China for some time.
Yekan can be compared to a grapefruit. The fruits are similar in size, weight and ways of eating. The fruit also has a slight bitterness of the partitions, but the pulp itself is much sweeter. Bright orange, sometimes red anadomican fell in love with the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.
The second name of citrus fruit is estrogen. A separate type of citron, practically does not contain pulp, is used in religious ceremonies. Very large, grows 1.5-2 times the size of a human palm, slightly tapering from the base. The peel is massive, bumpy, elastic. The pulp is slightly sugary, does not have a pronounced aroma.
Indian lime comes from the country of the same name. Also called Palestinian and Colombian limes. The fruit is considered a hybrid of Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and lime. Unfortunately, attempts by scientists to breed this variety in the laboratory have not been successful.
Light yellow fruits are spherical, or vice versa, slightly elongated. Thin smooth peel has a light, subtle smell. The flesh is transparent yellow, slightly sweet, even a little bland in taste, due to the absence of acids. The fruits of this plant are not edible. The tree is used as a rootstock.
Ichandarin (Yuzu)
A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. The ancient citrus plant of China and Tibet is considered an essential ingredient of the national cuisine. Outwardly, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine flavor and a refreshing aroma. In cooking, it is used as an alternative to lemon or lime.
The citrus fruit is also called kabusu. It is a hybrid of bitter orange with primitive citrus fruits (papedas). Kabosu is native to China, but the people of Japan also cultivate this plant. The fruit is plucked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on a branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.
Sour fruit - the owner of a transparent amber pulp with a slight lemon aroma and a large number of small, bitter seeds. Vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks are prepared from citrus. Zest is used to flavor confectionery.
Calamansi or musky lime is a citrus fruit, similar in shape to a miniature spherical lime. The taste is clearly felt a combination of mandarin and lemon. It is considered the oldest citrus fruit, which served as an ancestor for many representatives. Valued in the Philippines. The fruit is used in cooking as an alternative to lemon or lime.
Calamondin (Citrofortunella)
Despite the fact that the plant is also called the dwarf orange, there is no direct relationship between citruses. The citrus fruit comes from the mandarin and the kumquat. The tree was discovered in Southeast Asia, spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small tangerine. Everything in this fruit is edible, even the orange thin peel that protects the sugar pulp. Jam and candied fruits are prepared from juicy mini-citrus with an unusual taste. Juice acts as an excellent marinade and addition to second courses.
The citrus fruit is called the sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a weighty wrinkled lemon. Beneath the thick, warm yellow rind is orange flesh with a subtle, subtle citrus scent. Due to the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruits and marmalade are prepared from it, juice is used as a seasoning. Seeds, leaves, flowers and rinds are used as raw materials for the preparation of oils used in cooking and perfumery.
The plant often decorates the urban landscape, or citrus fruits with an underdeveloped root system are moved to it. In folk medicine, karna is considered medicine against diseases of the circulatory, respiratory system and gastrointestinal tract.
Additional fruit names are Kombava citrus. This citrus with inedible sour pulp reaches about 4 cm in diameter. The dense wrinkled lime-colored zest is extremely rarely used in cooking. It may seem that citrus fruit does not have special significance for humans. This is not true. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Cambodian, and also Malay dishes cannot do without it. Tom Yum soup is not possible without fragrant leaves with spicy sourness.
A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing an orange and a grapefruit. The sandy-orange fruits are considered inedible for their strong sour and unpleasant bitter taste.
This is the sweetest hybrid of mandarin and orange created by Pierre Clementin in the early 20th century. Outwardly, citrus is similar to tangerine, it is distinguished by a rich saffron color and a matte smoothness of the peel. Juicy, fragrant pulp surpasses its ancestors in sweetness, contains many seeds. The fruits are consumed fresh, in cooking they are used similarly to ancestral fruits.
An unusual citrus fruit is a hybrid of Fingerlime and limandarin Rangupr. Citrus was first discovered in Australia in 1990. Small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh and cooked.
Citrus is also called Australian, which is associated with the place of growth. Rounded greenish fruits, thick skin, light, almost transparent flesh. Candied fruits are prepared from the fruit, decorate drinks and get essential oil.
A miniature citrus fruit classified as a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, earning it the name Japanese and Golden orange. In fact, it looks like a small lemon with a rounded top. The slightly acidic flesh is paired with an edible honey rind. The fruit is eaten as an independent product, added to sweet dishes and baked with other products.
Most often, it is the Mexican lime that is mistaken for a representative of this citrus. It is depicted on the labels of drinks and products that include lime. Lime green neat fruit with a very acidic, translucent pulp. much more acidic than lemon, used in cooking for similar purposes. A fragrant essential oil is extracted from the zest and seeds. Ripe fruits always look weighty for their size.
Limetta is still a subject of controversy among breeders and citrus lovers. It is not known which fruits belong to the ancestors of citrus. Sweet or Italian lime is classified as both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened, pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Drinks are prepared from citrus fruit, including alcoholic drinks, canned or turned into dried fruits.
A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained in the early 20th century. Small, yellow-green oval fruit originated in China. The peel is edible sweet, the pulp with appetizing bitterness. Refreshing drinks are obtained from citrus, meatless dishes with an incredibly pleasant aroma.
Habitual and familiar to everyone, yellow, sour citrus is an ancient natural hybrid, originally from South Asia. There are versions that lemons are descended from lime and citron or orange and lime. In any case, these are healthy citruses - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with bones. Acidity varies by variety and growing conditions. There are many options for consuming citrus: eaten raw, preparing marinades, sauces, added to many dishes.
A beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus fruits that adorn the cities of Europe. Citrus fruit is resistant to adverse climatic conditions, decorated with yellow, light green and orange-orange fruits. Greenish beautiful foliage fits perfectly into the urban landscape. Flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking, it replaces the usual lemon.
Meyer lemon (Meyer) or Chinese lemon is a hybrid of an ordinary lemon with an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, citrus fruit is grown at home. Meyer lemon is distinguished by its large size, rich warm color and pleasant taste, appreciated by gourmets around the world.
Limandarin Rangpur
From the name it is clear that this is a hybrid of lemon and tangerine, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a rootstock and decorates the urban interior with it. In cooking, it is used as a lemon, serves as an ingredient for the preparation of candied fruits and marmalade, and is added to juices for flavoring.
Otahite is a sweet rangpur discovered in Tahiti in 1813. It has a cloying taste when compared with other limandarins.
Sweet mandarin - a guest from southern China, is now grown in Asia and the Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary flesh. Depending on the variety, color and taste vary. The fruit is eaten fresh, many dishes, sauces and desserts are prepared, drinks and pastries are flavored.
Noble mandarin or royal mandarin
A citrus fruit with a noticeable, memorable appearance. It is a tangor - a hybrid of mandarin and sweet orange. Kunenbo or Cambodian mandarin came from Southwest China and Northeast India. Outwardly, it looks like an “aged” tangerine, a dark orange wrinkled, porous peel fits snugly to the slices, slightly outlining their contour. Rarely found on our shelves. The pulp is very sweet, with a lot of juice and a pleasant aroma. Noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.
Mandarin Unshio
Like many tangerines, Unshio (Inshiu, Satsuma) appeared in China, from where it spread to the countries of Southeast Asia. Citrus fruit is productive and adapts to low temperatures, therefore it is presented in European countries as an element landscape design. Many mandarins imported to Russia belong to this variety.
The fruit is yellow-orange in color, round, slightly flattened from the top. The juicy pulp easily separates from a peel, does not contain seeds. Yingshiu is sweeter than regular tangerine, similar in use.
A hybrid of mandarin and kumquat is also called Orangequat. An attractive plant with an alluring sweet fragrance. The fruits are oval in shape, slightly elongated, similar to a kumquat enlarged at times. The sweet, edible rind ranges from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinokvat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are prepared from it, alcohol is flavored.
One of the representatives of the citron, which will be discussed later. It has a pleasant sweetness and less acidity. It grows in Morocco, ideal for making marmalade and candied fruit.
Delicious citrus fruit, obtained by the labors of breeders in 1931. Named after the city of the same name where it was bred. We can safely say that this is an excellent combination of tangerine and grapefruit. Rounded red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin, but strong, easily peeled off. The pulp is sweet and sour, with a small amount of seeds. - a storehouse of folic acid, necessary for human health. Eaten fresh, squeeze the juice and add to pastries. Essential oil and peel flavor alcoholic beverages.
Citrus with a "murmuring name" is also referred to as honey. Murcott or Marcott was developed by scientists in the United States almost 100 years ago by crossing an orange with a tangerine. Today, the sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to the tangerine, surpassing it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. It is mainly used fresh.
Natural descendant of bitter orange and pomelo, found in the 17th century in the land of the rising sun. It looks like a large, elongated pear-shaped lemon. The crusts are light yellow, dense, easy to peel off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, citrus fruit can be eaten as an independent product.
Despite the name, citrus is not a grapefruit at all. Presumably, this is a descendant of pomelo and grapefruit or natural tangelo. The place of origin is also unknown.
Compared to grapefruit, the fruit is smaller and much sweeter. Thin light green-yellow skin with slight wrinkles, easily removed, exposing fragrant orange-pink flesh. Citrus makes delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.
So called the descendants of grapefruit and orange. The most popular representative is Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. The fruits are lemon-orange in color, the size of a grapefruit, slightly elongated. The pulp is very close to orange in taste. The fruit is canned, candied fruits are made from it, or the pulp is eaten with a small spoon, after cutting it in half.
The famous tangor is the result of a mixture of tangerine and orange, found in 1920 in Jamaica. Citrus fruit is also called tambor and mandora. The fruit is larger than a tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combines the taste qualities of predecessor fruits. Eaten fresh and used in cooking.
One of the memorable, unusual plants, originally from Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin of different colors (from transparent yellow to red-pink), the flesh of the corresponding shade is hidden. The shape of the contents is similar to fish eggs, has a sour taste and a persistent citrus aroma. The original is added to ready-made dishes and decorate them.
Ancient plants that scientists believe are the ancestors of many citrus fruits, including the kumquat and lime. Green fruits with thick wrinkled skin are covered with dark spots. The pulp is dense, rich aromatic oil and therefore inedible. Papeda is resistant to frost, often used for citrus rootstocks with an underdeveloped root system.
A plant with a very interesting origin. Tahiti lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small rich green oval-shaped fruit with yellow-green flesh. First discovered in the United States, grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcoholic products.
A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for "swollen lemon") and Sheddock (after the captain who brought the seeds to western India).
The fruit is large, yellow, similar to grapefruit, reaches 10 kg in weight. Under the thick fragrant and oily peel contains a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmus is much sweeter than grapefruit. It is eaten fresh, included as an ingredient in various dishes. For example, the national cuisine of China and Thailand is not complete without this product.
So we got to the bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of mandarin and pomelo, inedible due to the specific sour taste. The Asian citrus fruit is mainly valued for its aromatic zest. Today it is grown in the Mediterranean, found only as a cultivated plant. In many countries, the orange has been domesticated and planted in pots, decorate houses and apartments. Round, shriveled fruits are covered with a red-orange skin. It peels off easily, releasing a pleasant lemon-orange flesh. Jam and marmalade are prepared from the fruit, drinks and pastries are flavored with zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfumery.
Citrus fruit is considered the most delicious tangerine in the world, also referred to as Suntara or Golden Citrus. Born in the mountains of India and widely distributed in countries with a suitable hot climate. In some countries it is grown as a houseplant for decoration. Orange smooth fruit with a thin skin and sugar, incredibly fragrant pulp. Eat and use like a normal tangerine.
This plant is the closest relative of the lemon, also called Trifoliata, the wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. Frost resistant, often used as rootstock. Small yellow fruits are covered with soft fluff. Elastic, dense skin is peeled off badly. The pulp is oily, strongly bitter, therefore it is not used in cooking.
Rangeron (Tashkent lemon)
A variety of lemons bred in Tashkent, for which it is also called the Tashkent lemon. Smooth, rounded fruit has a pleasant citrus smell with a slight hint of pine needles. Inside and out, the fruit is painted in a warm, rich orange color. The skin is sweet and edible. It tastes like an orange with a delicate sourness.
In fact, these are the names of different fruits. Oroblanco was bred in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists recrossed the new plant with a grapefruit and produced a fruit that was superior in sweetness, after which they named Sweety. Both citrus fruits are also referred to as pomelit.
Light yellow or greenish fruits are covered with a bitter, thick peel. The pulp of a delicate, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweets are eaten like a grapefruit, cut in half and taking out sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.
The fruit belongs to the bitter oranges, grows in Seville. Outwardly similar to a mandarin, slightly larger in size. It is not consumed on its own due to an unpleasant taste. It is used for the preparation of marmalade, flavoring of alcoholic products, and also as a rootstock.
Japanese citrus fruit obtained by combining paped and tangerine. Sudachi looks like a slightly rounded, green mandarin, covered with a dense peel. The pulp is comparable to a lime: light green, juicy, overly acidic. Juice is used instead of vinegar, marinades and sauces are prepared from it, drinks and desserts are flavored.
A very sour tangerine that comes from China. Small citrus fruits are flattened, packed in an orange-yellow thin skin. The pulp is very acidic, therefore it is not used in its natural form, it serves as a product for the preparation of desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.
A group of citrus fruits derived from sweet mandarin (tangerine) and orange is called Tangor. The most famous representatives - Ortanik and Murcott are described in detail in the article.
It is worth saying that "tangerine" does not apply to botanical terms and plant classification. This is a variety of very sweet tangerines grown in China and the United States. The fruit is rich orange in color, easily peeled from a thin peel. The pulp is juicy, pitted. Eat and use like a normal tangerine.
Citrus fruits, which appeared from tangerine (sweet tangerine) and grapefruit, are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos do not grow naturally and require hand pollination. All fruits are large in size and have a sweet taste.
Descendant of orange and mandarin, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from mandarin in bright red color. The skin is thin and easy to peel off. The pulp is slightly sugary, juicy, smells delicious. Citrus fruit is used in Japanese cuisine.
Thomasville (Citranzhquat)
The name itself indicates the ancestors of the plant. Obviously, this is a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the US city of the same name. The citrus fruit looks like a small, pear-shaped lemon with a thin skin. It can be used in different ways, depending on the degree of maturity. Ripe fruits, similar in taste to lime, are used in a similar way. Replace lemon with green citranium.
African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines, they smell very tasty. The pulp hides from 1 to 3 large seeds. Citrus fruit is consumed like mandarin, used in folk medicine in Africa. Also, this plant is considered the strongest aphrodisiac.
The result of the hybridization of lemon and tangerine, the appearance and taste of which confuses many people. The fruit looks like an orange lemon, and tastes like a sweet and sour tangerine. Like both parents, it is used in cooking.
Another interesting citrus fruit derived from sweet orange and poncirus. Citrange is similar to citrandarine, slightly larger, with a smooth surface. The taste is not the most pleasant, so the fruit is not eaten fresh. It serves as a raw material for the preparation of jam and marmalade.
One of the oldest citrus fruits with the largest fruits and thickest skin. Cedrat, as it is called, was the first citrus brought to Europe.
The citrus fruit looks like a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, occupies about half of the volume. The pulp is sour, cloying or slightly bitter can be felt. Fresh fruit is usually not eaten. The filling is suitable for making jam, and the massive shell goes for candied fruits. An essential oil is also obtained from citron, which is used in many industries.
The original and memorable citron "Buddha's fingers". Due to an unknown anomaly, the fruit sprouts do not join together, forming a fruit that looks like a human hand. Fruits of yellow-beige color contain many seeds and a minimum of pulp. The fruit smells very good. Candied fruits, marmalade and jam are prepared from the zest, grind it and add it as a seasoning to the main dishes.
Japanese citrus with a very interesting taste, the result of crossing tangerine and grapefruit. Large lemon-colored fruits with a very thick skin. The pulp is sour, does not have sweetness, but on the contrary, it is slightly bitter due to partitions. The fruit is eaten fresh, like grapefruit.
Citrus halimii
Citrus halimii (Mountain Citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian peninsula and the adjacent peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in the rain forests of the southern regions between altitudes of 900 to 1800 m. In fact, this fruit was identified by botanists not so long ago. It was described for the first time in 1973.
Medieval tree up to 10 m high with rosehip thorns. The leaves are oval, 8-15 cm long. The flowers are white, fragrant, 1-2 cm. The fruits are round, small 5-7 cm wide, edible, sour, thick, 6 mm, tightly connected to the flesh, orange at maturity, yellow-green segments, flesh less juicy. Seeds are large, up to 2 cm, many.
Mountain citrus fruits are sour. They are used as nutrients such as lemons in salads and other culinary preparations in Southeast Asia. Mountain citron is collected only from wild ones. It is not cultivated. Many times people simply protect the plant to have in their home gardens.
