Lychee (litchi, Chinese plum, Litchi)
Lychee or Chinese plum , has found a second home in the Middle East. Her small oval red fruit covered with numerous bumps and pointed vaguely resemble real plum. Lychee jelly-like flesh is easily separated from the skin and taste like a grape, while knits mouth.
Round red fruit, up to 4 cm in diameter. Wonderful, delicious fruit. It has in the middle of a bone. Longoni is similar to the shape, texture and bone, but with a more intense flavor and aroma. Very juicy, sweet, sometimes sour. The peel easily separated from clear white pulp.
Unfortunately, fresh Lychee can be eaten all year round not: lychee harvest season begins in May and lasts until the end of July. The rest of the year it is almost impossible to find.
In the offseason, you can buy canned lychee in cans or plastic bags in its own juice or coconut milk.
Mature fruits are stored in the refrigerator up to two weeks. You can freeze and store in the freezer for up to 3 months of peeled fruit.
In Litchi contains many proteins, pectin, potassium, magnesium and vitamin C. Very high levels of nicotinic acid - vitamin PP, which actively prevents the development of atherosclerosis. The prevalence of Lychee in South-east Asia is the reason for the low level of atherosclerosis in the region.
Dragon Eye (Pitahaya, pitahaya, moons yang, dragon fruit, pitaya)
It is the fruit of a cactus. Eye of the Dragon - Russian version of the name of this fruit. International title - dragon fruit (Dragon Fruit), or Pitahaya.
Rather large, oblong fruit (palm-sized) red, pink, or yellow exterior. Inside the pulp is white or red, dotted with small black seeds. The flesh is very tender, juicy, slightly sweet, with unexpressed taste. It is convenient to eat with a spoon, scooping out the flesh to slice the fruit in half.
dragon's eyes useful in gastric pains, diabetes or other endocrine diseases.
Harvest season - all year round.
Carambola (Starfrut, Kamrak Ma Fyak, Carambola, Star-fruit)
"Star of the tropics" - a cross-sectional shape representing a star.
The fruit with edible skin, eaten whole (inside there are small seeds). The main advantage - a pleasant smell and juiciness. Taste especially does not stand out - slightly sweet or sweet and sour, a bit like the taste of an apple. Lots of juicy fruit and excellent thirst quencher.
It sold all year round.
People with severe dysfunction of the kidney is not recommended to consume carambola.
According to some estimates Mango is considered to be the most delicious fruit in the world.
Mango is widely known and sold in Russia. However, the taste and aroma of mango in his home country is very different from what is sold in our stores. In Asia, the fruits are much more fragrant, juicy, and the flavor is more intense. And really, when you eat fresh, ripe mango, grown, for example, in Thailand, it seems that there is nothing tastier.
The fruit is covered inedible skin, which is not separated from the pulp: it is necessary to cut off a thin layer with a knife. Inside the fruit is fairly large, flat stone, from which the flesh nor otelyaetsya, and it must be separated from the bone with a knife, or just eat off.
Mango color depending on the degree of maturity changes from green to yellow (sometimes up to a yellow-orange or red). For consumption on the spot is better to buy the ripest - yellow or orange fruits. Without refrigeration such fruits can be stored up to 5 days in the refrigerator for up to 30 days, unless they have been filed before anywhere else.
If you want to bring home some fruit, you can buy the fruits of the average maturity of greenish color. They are well preserved and ripen on the road or at home.
Cherimoya (Annona cherimola)
The cherimoya is also known as the custard apple tree and ice cream. In some countries, the fruit is known generally under very different names: in Brazil - Graviola, Mexico - Roox in Guatemala - Rac or Tzumux, El Salvador - Anona poshte, Belize - Tukib, Haiti - Cachiman la Chine, Philippines - Atis , Cook Islands - Sasalapa. The birthplace of the fruit is South America, but it can be found in warm year-round Asian countries and South Africa, and in Australia, Spain, Israel, Portugal, Italy, Egypt, Libya and Algeria. However, in these countries the fruit is rare. Most common it is still in the Americas.
The fruit of the cherimoya clearly know is difficult at first glance inexperienced, as it exists several species with different surface (lumpy, smooth or mixed). One of the tuberous species, including, Noin is, which is widespread in the countries of south-east Asia. fruit size - 10-20 cm in diameter and shaped cut fruit resembles a heart. The pulp consistency reminiscent of orange and usually eaten with a spoon, delicious and tastes like banana and immediately and passion fruit, and papaya and pineapple, and strawberries and cream. The pulp contains very solid bone the size of a pea, so be careful, otherwise you can go without teeth. For sale is usually a little immature and hard and had to lie down (2-3 days) before you purchase your real amazing taste and texture.
ripening season is usually from February to April.
Guava (Guajava), Guyava or Guava found in almost all tropical and subtropical countries.
Guava or psidium, performs among fruits Israeli role extravagant pears. In color, size and even the taste of this tropical fruit is similar to a usual bulb. Guavas are eaten raw, used for the preparation of juices, jellies and jams, as well as for the production of local Israeli brew.
Despite the fact that the fruit is considered an exotic, exotic taste of it should not be expected: just mediocre malosladky taste, reminiscent of pear. Try once may cost, but its fan you are unlikely to become. Another thing fragrance: it is quite nice and very strong. In addition, the fruit is very useful, rich in vitamin C and perfectly raises the general tone of the body and improves health.
Fruits are of different sizes (between 4 and 15 cm), round, oblong, and pear shaped. Peel, seeds and pulp, all edible.
In Asia, green, slightly unripe guava, like uporeblyat, dipping pieces of fruit in a mixture of salt and pepper. From the outside it may seem unusual, but if you try, the taste becomes quite interesting and invigorating.
This exotic fruit is also called Passion Fruit, Passionflower (Passiflora), passion fruit, Granadilla. It is home to South America, but can be found in most tropical countries, including the countries of south-east Asia. His second name "passion fruit" is so called because he is credited with aphrodisiac properties strong.
Marak fruits have a smooth, slightly elongated rounded shape, a diameter of up to 8 centimeters. Mature fruits have a very bright and juicy color are yellow, purple, pink or red flowers. yellow fruits less sweet than the others. The pulp is also different colors. Under inedible peel is a jelly-like sweet-sour pulp with seeds. Especially delicious it can not be called, is much tastier made of her juices, jellies, etc.
When you use the most convenient fruit cut in half and eat the flesh with a spoon. Bones in flesh also edible, but they can cause drowsiness, so it's best not to abuse them. Juice Maracay, incidentally, also has a sedative effect and causes drowsiness. The most mature and delicious fruits of those of which the skin is not perfectly smooth, and covered with "wrinkles" or small "dent" (this is the most ripe fruit).
ripening season from May to August. Passion fruit is stored in the refrigerator may be one week.
Avocados also called Perseus and the American alligator pear. It is believed that Avocados - is a fruit. Perhaps, from the point of view of science it is true, but in taste is more of a vegetable.
The fruit of avocado pear shape, a length of 20 centimeters. Covered tasteless and inedible peel. Inside is tight like a pear flesh and a large stone. similar to the taste of the flesh on the unripe pear or pumpkin and nothing special in itself is not. But if an avocado is ripe well, the flesh becomes softer, buttery, and more pleasant to the taste.
Avocado is most commonly used for cooking than for eating raw. So it is not necessary to pursue in order to definitely try this fruit. But cooked with avocado dishes are very diverse holiday table. On the Internet you can find a lot of recipes with avocado, including salads, soups, main dishes, but on holiday you hardly need it all, so you can at Avocado is not particularly admire.
Papaya (Papaya, papaya, breadfruit tree)
Papaya is home to South America, but now it is found in almost all tropical countries. Papaya fruits grow on trees, have a cylindrical shape elongated to 20 centimeters in length.
Many who tried papaya, say that it is more a vegetable than a fruit. But that's because they ate unripe papayas. The unripe papaya is really very widely used in cooking, salads made from it (be sure to try spicy Thai papaya salad called som tam), with her meat stew, and just fry.
But mature papaya raw is really very tasty and sweet. In texture, it resembles a dense melon, and to taste something between a pumpkin and melon. On sale there as whole fruits green (not yet ripe for cooking), and yellow-orange (mature, ready to eat in raw form). Buy whole fruit is not worth it, better to buy ready-to-eat, cleaned and sliced Papaya.
Papaya meet all year round in tropical countries.
Coconut (coconut, cocos, coco)
Coconut and coconut is quite often used as identical words. However, the name "coconut" in this case is not true, because coconut, in their structure, referred to as stone fruits such as apricots or plums.
Coconut is the fruit of the coconut palm, which grows throughout the tropical countries. It belongs to the category of fruit.
It is a large round (30 cm in diameter) fruit, up to 3 kg. Koros conventionally has two degrees of maturation. Young coconut has a smooth light-green or green-yellow outer layer, under which is hard bone, in turn, under it is transparent (coconut water) or white emulsion (coconut milk), with little gelled layer coconut pulp at the walls of the shell. Located inside the liquid with a slightly sweet taste good thirst quencher, the pulp can also eat by scraping it with a spoon walls.
Another degree of maturation (or overripening) that we see in our stores is as follows: the outside - rough and fibrous layer under which hard brown shell and beneath a thick layer of white flesh and a slightly turbid liquid. this liquid, as a rule, not tasty, and the flesh is dry and tasteless.
need to be careful when opening the coconut, is a versatile kitchen knife do not need more "heavy artillery." But fortunately, if you get a coconut in the tourist areas, take care of his showdown you do not have to: it vskroyut with you, and will likely still give a straw for drinking and spoon "vyskrebyvaniya" pulp. Tastes best chilled coconut.
Very loved by tourists special coconut cocktail: you label a little juice from the coconut and add 30-100 grams of cognac, rum or whiskey.
Coconut contains vitamins A, B, C, proteins, sugars, carbohydrates, organic acids; minerals - sodium, calcium, potassium, iron, phosphorus.
ripening season - all year round.
Or broom or Pamela pomelo (Pomelo pummelo, pumelo, som-o, shaddock, sheddok, Citrus maxima or Citrus grandis, Chinese grapefruit dzheybong, dzheruk, Limon, lusho, dzhembura, sai-Cex, bows, zebon, robeb Teng)
Pomelo refers to citrus and is considered the largest among this family. Very often it is compared with grapefruit. Typically, the fruit has a round shape, can reach up to 20 cm in diameter and weighing up to 10 kg !!! Coating, depending on the variety, can be from green to yellow-green. The rind is very thick, is located inside the light flesh from white to pale yellow or pink. The pulp is divided into segments separated by partitions film. Each slice has a larger fiber may contain small white seeds. The taste is sweet with a sour pomelo, may be slightly bitter. By comparison, for example with the same grapefruit pulp pomelo more dryish.
Pomelo grows in South-East Asia (Malaysia, China, Japan, Vietnam, India, Indonesia), on about. Tahiti, Israel, USA. In Russia, it can be purchased in any supermarket, so it is not quite so exotic for the Russian people.
Choose Pomelo worth focusing primarily on distinct aromatic citrus scent and softness of the skin. Before use, you need to clear it from the thick peel, making several cuts (to make it more convenient and easier to clean), and then divided into individual segments, which are also exempt from the partitions (they are very hard). Store at room temperature until the month peeled - in a refrigerator, no more than 3 days.
Use this fruit in cooking, in cosmetics. In some countries it is used with salt, chilli and sugar dipped into the mix peeled cloves.
Pomelo contains vitamins A, B, C, minerals, fiber, essential oils.
ripening season: all year round.
Figs (fig, fig, fig, fig, berry Smyrna, Ficus carica)
Inzhir fruit may be round, or pear-shape with a flattened "eye." On average, ripe fruit weighs about 80, at a diameter of 8 cm. Covered with a thin smooth rind from yellow-green to dark blue or purple. Under peel - white layer cake. Inside, the flesh is very sweet and juicy with small seeds, jelly-like consistency, taste like strawberries. In color - the flesh is pink to bright red. Unripe fruits are not edible and contain a milky juice.
Grows in Central Asia, the Caucasus, the Crimea, in the Mediterranean countries.
Choose ripe figs need a thick skin, without spots, slightly soft. It is recommended not to store more than 3 days in the refrigerator, because it quickly deteriorates and is not transportable. You can eat with the peel, cut into slices or halves, scraping flesh with a spoon. Most often, figs can be found in stores only in dried form. Dried fruits before use pre-soaked in water, the water after such "soaking" can drink (nutrients to pass).
Figs dried, pickled, cooked jam, marmalade. In dried form it is more nutritious and calories than fresh.
Figs contains much potassium, iron, vitamins, PP, C, carotene, minerals and organic acids.
ripening season: from August to November.
Kiwi (Actinidia deliciosa (Actinidia deliciosa),
Chinese Actinidia (Actinidia chinensis), Kiwi, Chinese gooseberry, Chinese grapes)
Kiwi fruit - a berry. It small fruits round or oval, covered externally fleecy thin skinned brown. Fetal weight can reach up to 80 g, diameter -. 7 cm under the skin is juicy pulp, depending on the grade, it is from green to yellow. In the middle of the pulp of the fruit is white, surrounded by a multitude of small black seeds. Seeds are edible, the taste - sour. The pulp Kiwi generally sweet with little acidity, reminiscent of a mixture of gooseberry, apple, pineapple.
Kiwi grown in countries with a subtropical climate (Italy, New Zealand, Chile, Greece). There is also a small plantation in Russia (Krasnodar region). You can buy all over the place at any time of the year.
Need to choose fruits smooth, no dents and other damage to the skin, the ripeness of the fruit is determined by the softness. If the fruit of hard and solid, they are no problem dospeyut home, for which they should be placed in a bag with apples on one or two days. Kiwi can store at room temperature for up to 5 days in a refrigerator - to two weeks in advance, or placing the package in a plastic container.
Eat Kiwi There are two ways to clean the peel and cut into slices, or cut in half and eat away the flesh with a spoon.
Kiwi contains a large amount of vitamin B and C, calcium, potassium, phosphorus and magnesium.
Because it makes different desserts, fruit salads, served with meat, fish, seafood, prepared beverages (syrups, liqueurs, wine, cocktails). Used in cosmetology.
ripening season - all year round.
Guanabana (guanabana, annana muricata, soursop, Annona barbed, graviola, sousap, sauasep)
Guanabana is a close relative of Noin and cherimoya, and you can really mix up with an inexperienced look in appearance and even taste. The main difference - in the skin: the surface of the rind at Guanabany clearly looks like a rare low thorn or villi, although in fact these processes are soft and not prickly. Fruit roundish, irregular elongated shape, is large enough, it can reach 12 kg of weight, although usually encountered in selling fruit weight of not more than 3 kilograms.
Guanabany is home to tropical America, but today it can be found in almost all tropical regions, including in the countries of Southeast Asia. Find this fruit can not every fruit market, but if you can find, be sure to try it.
The flesh of the fruit is white, the texture is soft, creamy and slightly fibrous. The taste is sweet and a little sour, not unlike any other fruit. Inside the large quantity of solid seed size and shape with a large bean.
In a fruit unripe flesh is hard and tasteless, like a pumpkin. Moreover, the fruits are often sold unripe (ripen for a few days), which is why tourists are buying it and try, just do not vzlyublivayut. But enough to give her a couple of days to lie, it gets its unique taste. To select a ripe fruit, it is necessary to press him a bit, peel should sag slightly. Solid dense fruit - unripe.
There Guanabanu can cut the fruit in half and scraping the pulp with a spoon, or cut into slices and eating like a watermelon. Clean off a peel ripe fruit will not work.
Guanabana - perishable product should be stored in the refrigerator. If you want to bring home, choose the hard unripe fruits ripen they are quite good for 2 to 3 days, but then deteriorate.
Season of ripening Guanabany - all year round.
Feijoa (Feijoa, Pineapple Guava, Acca Sellova (Acca sellowiana))
Feijoa - small berry oval shape and a length of 3 to 5 cm, diameter 4 cm Weight average fetus is from 15 to 50 g. feijoa fruit is colored from light to dark green, sometimes with a whitish coating on top of the dried one. "tail". The skin is thin dense, it can be smooth or slightly uneven, wrinkled. The flesh under the skin, depending on the degree of maturity, is of white or cream-colored to brownish (in the latter case we speak about the corruption of berries). Inside the pulp is divided into sections, the center of which there are a few bright edible seeds. The consistency of a ripe pineapple guava jelly and light. On the palate, juicy berries, sweet and sour, reminiscent of a mixture of strawberries and pineapple or strawberry kiwi (tastes of people have different).
It grows in countries with a subtropical climate: in South America (Brazil, Colombia, Argentina, Uruguay), in the Caucasus and southern Russia (Krasnodar region), Abkhazia, Georgia, the Crimea and Central Asia.
You can eat the fruit as a whole with the skin, however, is not for everybody, because Feijoa peels tastes sour and knits. In most cases, feijoa cut in half and scrape pulp with a spoon or a knife can be cleaned skin and eat peeled fruit.
For immediate use you need to choose soft (ripe) fruit. If you have to transport, then the hard (unripe) fruit feijoa perfectly suited for this, and dospeyut the road. Store ripe fruit should be no more than 3-4 days.
Feijoa contains large amounts of iodine, acids, vitamin C.
It is used in cooking: cooked jam and jelly, salads and drinks.
ripening season - October-November.
Tamarillo (tomato tree Tsifomandra beet, Cyphomandra betacea)
Tamarillo - a berry oval, reaches a length of 5 to 10 cm, diameter 5 cm fetal color ranges from yellow to dark red, and even purple.. In appearance and taste very similar to tomatoes, that's why his second name - tomato tree, but still - it's fruit. Peel it firm, smooth and bitter. Very reminiscent of tomatoes with currant flavor, but has a slightly fruity odor. The pulp may be yellow or orange shades. Typically, the inside has two sections with light or dark small seeds (depending on the color of the peel of the fruit, the lighter the color of the lighter seeds).
It grows in South America (Peru, Ecuador, Chile, Bolivia, Colombia, Brazil, and others.), Some countries in Central America, Jamaica, Haiti, New Zealand.
You need to choose even and smooth fruits, without external damage, slightly soft. It should know that the fruits of yellow and orange over sweet, and fruit with a darker color as they mature become acidic. Ripe fruit stored briefly (cold no longer than 7 days), unripe - are able to ripen at room temperature. Not tolerate transportation.
Tamarillo eat, pre-peel (which is inedible), and a bit capturing layer of pulp, or cut in half and scooping spoon pulp.
It is widely used in cooking, applying it to dishes and as a vegetable and fruit quality.
Tamarillo rich many vitamins (A, Group B, C, E) and trace elements.
ripening season - all year round.
Kumquat is also known as Fortunella, kinkala, Japanese oranges. This citrus plant. It grows in southern China, but is widely distributed in other tropical countries. Kumquat fruits can be found on the shelves of our shops, but the taste is not something that you can try at home in the fresh form.
Fruits kumquat small (2 to 4 centimeters), similar to melenkie oblong oranges or tangerines. Outside, covered with a very thin edible rind, inside and on the structure and taste almost the same as an orange, perhaps a little sour and bitter. Eaten whole (excluding seed).
ripening season from May to June, you can buy all year round.