Fruit similar to an orange but green. Exotic fruits of the world: from papaya to marang

1. Dancy tangerine is just a type of mandarin that grows in Morocco, Sicily, China and the USA. As a rule, tangerines are red-orange bright tangerines, sweet, with thin skin that easily separates.
2. Orlando. The result of pollination of the Duncan grapefruit with pollen from the same Dancy tangerine.
3. Tangelo Nova is a hybrid of clementine and tangelo Orlando.
4. Thornton - a hybrid of tangerine and grapefruit.
5. Uglifrut (Ugli) - this drop dead beauty turned out by accident. In 1917, one J. J. R. Sharp, owner of Trout Hall Ltd. (now Cabel Hall Citrus Ltd., I understand), Jamaica, found this crappy crap in a pasture. Recognizing it as a likely hybrid of tangerine and grapefruit, he took a cutting from it, grafted it onto a sour orange, and proceeded to regraft the offspring, choosing the fruit with the fewest seeds. In 1934, for the first time, he gave the country so much coal fruit that he was even able to start exporting to England and Canada.
6. Tangelo Wekiwa, Canadian, light-skinned, the result of a repeated crossing of tangelo into a grapefruit

7. Tangor is the result of crossing tangerine and sweet orange. Rather, it is considered so. In fact, everything is a little more complicated. The most famous tangor is Temple (Temple, Temple, Temple). Its origin is not completely clear.
8. Clementine. And this is a hybrid of mandarin and king orange, created by the French missionary and breeder Father Clement (Clement Rodier) in Algeria in 1902. Actually, if you buy a tangerine, and it is somehow too sweet for a tangerine, it is quite possible that it is actually a clementine.
9. The natural tangor of the East is tankan. This culture has been cultivated since time immemorial in the south of China, on the island of Formosa (Taiwan) and in the Japanese prefecture of Kagoshima. The tree on which the tankan grows is indistinguishable from a tangerine, but the fruits make one suspect that this citrus is a hybrid with an orange.
10. Ortanique - also probably a natural tangor. It was also found in Jamaica, but already in 1920. Since tangerine and orange trees grew nearby, they decided that this was their hybrid. The name was collected from the world by thread - or (ange) + tan (gerine) + (un) ique.
11. Royal mandarin (Citrus nobilis, kunenbo, Cambodian mandarin). His appearance is quite memorable, it rarely happens in our stores and is sold simply as a tangerine
12. Markot is also a famous tangor. Also of unknown origin. Marcotes are called Florida tangors, about the parental varieties / species of which nothing is known for certain. The first tree was found in 1922 and built in good hands.


13. Satsumy (inshiu, Citrus unshiu) Moroccan. According to one version, all satsums are a hybrid of citron and lime; the second is a hybrid of orange and lime.
14. Yemeni citron - an independent species.
15. Citron "Fingers (hand) of the Buddha" is similar to Cthulhu;)
16. Corsican citron. Please note - all these varieties have almost no pulp - one zest.


17. Kaffir lime (Kaffir lime, kaffir lime, Citrus hystrix, Kaffir lime, porcupine citrus)
18. Etrog
19. Persian (Tahitian) lime
20. Limetta (limette, Citrus limetta, Italian lime, sweet lime)
21. Mexican lime (West Indian lime, sour lime). It is the Mexican lime that is usually painted on bottles and cans with all sorts of lime drinks.
22. Indian lime (aka Palestinian, Palestinian sweet lime, Colombian lime) has long been considered a hybrid of lime and lime, but attempts to cross these plants did not result in anything similar.


23. Australian finger lime (finger lime). It is also called citrus caviar.
24. He is. There are many varieties of them, with pulp of different colors. The origin is also unclear. The fruits are similar to multi-colored cucumbers. Australian chefs use the pulp of finger limes as a side dish, add it to salads and soups, and decorate fish and meat dishes with it.
25. Limandarins (lemons) - the results of crossing tangerines with limes or lemons. Limandarins have been bred in China since time immemorial. It is believed that the first Limandarin was the result of a cross between a Cantonese lemon and a Cantonese mandarin. The Chinese red lemons that appear on our shelves are typical lemons.
26. Rangpur - Indian hybrid of mandarin and lime


27. Otahite (Sweet Rangpur, Otahite Rangpur, Tahitian Orange). This is also a limandarin, also believed to be from India. It was opened in 1813 in Tahiti, from where the Europeans took it around the world.
28. Rough lemon or citronella. It comes from Northern India and is a hybrid of mandarin and citron.
29. Pomelo. It is also Citrus maxima, Citrus grandis, pummela and sheddock - in honor of Captain Sheddock, who brought pomelo seeds to the West Indies (to Barbados) from the Malay Archipelago in the 17th century. Huge round or pear-shaped fruits with a rather thick rind, a lot of juicy pulp, rough, easily detachable membranes. One of the original citrus fruits, from which all their variety is gone. The zest of a pomelo is yellow, green, and the flesh is yellow, green, red.
30. Pomelo with lime.
31. Hybrid - Duncan grapefruit, a variety bred in Florida, in 1830
32. Also a hybrid - grapefruit Hudson


33. A very famous pomelo hybrid in our country is Oroblanco. It is the result of crossing Siamese sweet pomelo and Marsh grapefruit.
34. Sweety - a hybrid grapefruit from Israel
35. New Zealand grapefruit. It is called grapefruit, but it is believed that it is either a natural tangelo or a hybrid of pomelo and grapefruit. The place of origin is also unclear - either China or Australia. Significantly sweeter than most grapefruits.
36. Chironha is a citrus fruit that is about the size of a grapefruit and tastes more like an orange.


37. Calamondin (a.k.a. golden lime, Panama orange, calamansi, musky lime), the result of crossing sour mandarin (sunky) and kumquat
38. Yuzu (ichandrin, young) - the result of crossing sunki and ichang-papeda (ichang lime)
39. Kumquat. These are such small, with the extreme phalanx of the thumb of an adult male, yellow or orange fruits, similar in shape to reduced lemons. Sold, as a rule, in large grocery stores, in laminated foam trays. They appeared in Russia relatively recently, only a few years ago. At first they were hellishly expensive, but today they have fallen in price. Well, if you haven't tried them yet, you've probably seen them.
40. Limequat Eustis (a hybrid of Mexican lime and round kumquat)
41. Mandarinquat Indio
42. Lemonquats (lemon + kumquat) and orangequats (orange or tripoliata + kumquat). And here, attention, faustreme is a hybrid of Eustice limequat and Australian finger lime


43. Sevillano, Seville bitter orange. In Seville they produce 17 thousand tons per year. Bitter oranges are not eaten fresh, juices are not made from them, but they are used in the hybridization of citrus fruits, are used to make orange bitters, to give an orange flavor to liqueurs, and also as a seasoning for fish and as a raw material for obtaining aromatic oils.
44. Citranzhquat - a hybrid of citrange (which in turn is a hybrid of orange and trifoliates, aka poncirus) and kumquat.
45. Bitter orange kikudaidai (Japanese citrus, canaliculata) is a purely ornamental plant. In Japan, it is grown to admire
46. ​​Bergamot (bergamot lemon, bergamot sour orange) - a variety of bitter orange with a very bright recognizable smell - used in perfumery
47. Sweet orange Citrus sinensis - Chinese citrus.
48. A hybrid of sour orange and pomelo - natsudaidai or natsumikan


49. Citrus sinensis - from within.
50. Red oranges. Their Russian name is korolki. Americans call them blood oranges - bloody oranges. The bloodiest sanguinelli...
51. ...and sanguinelli


52. The fruit of papeda ichang. Use papeds for hybridization
53. Ponciruses - an independent genus of the subfamily of the orange family of the rue family, including one single species - trifoliata or three-leafed poncirus.
54. Citremon - a hybrid of trifoliata and lemon
55. Kabusu (kabosu) - Chinese, but especially popular in Japan, a hybrid of papeda and orange


56. Eremocitruses or Australian dessert limes. This is also a separate subgenus of citrus fruits. Eremocitrus has a drop dead shaggy tree and small green fruits
57. Murrays are a separate genus of the rue family, not citruses. But their fruits are similar to citrus fruits, and therefore everyone who is engaged in breeding, studying and hybridizing citrus fruits is also interested in murrays. Murray is also known as orange jasmine.


58. Severinia is also close to citrus fruits
59. Afrocitrus or citropsis. They are African cherry oranges. These are trees with small edible fruits that vaguely resemble citrus fruits.
60. Lemon feronia, sour limon or Indian wood apple. Indian wild-growing rue with very sour (although they say that there are also sweet) edible fruits with an almost wooden peel.
61. Ceylon Orangester. Orangester fruits are very bitter, but the leaves, if rubbed, broken, have a strong lemon flavor.

Kira Stoletova

Grapefruit Sweety has long been recognized and popular all over the world, thanks to the huge number of beneficial properties that it affects the human body. It contains a large number of trace elements and vitamins, which allow you to normalize all the functions of vital organs.

Description of the fruit

This is a fruit that was obtained by crossing a hybrid of a pomelo and a regular grapefruit. The development was carried out by scientists from California, who bred this fruit in the late 1950s. The name "Sweety" is translated as "Sweet", which speaks of the taste of this grapefruit. In Spain it is called Oroblanco.

The difference with its predecessors is that the grapefruit is large, while the Oroblanco is small in size and has a rich green color that does not change even when fully ripe.

The description indicates that the pulp of the product is sweet and juicy, similar to the taste of a pomelo. There is no bitterness, but there are partitions in the pulp, which give off a slightly bitter taste, like in grapefruit.

Proper eating of fruit

This small green grapefruit is consumed, like other fruits, fresh.

The peel has a high density, it is difficult to peel it, so it is worth making a few small cuts on the surface - then it will become easier to separate it from the pulp.

Fruits Sweety are versatile in use:

• suitable for fresh consumption, which allows the body to receive all the necessary useful trace elements and vitamins;
• often used for the preparation of dessert dishes;
• used to prepare fresh salads that are prepared from fruits.

Beneficial features

The composition of this product contains a large concentration of acids, which have a positive effect on the state of the immune system. Sweetness is achieved due to the large amount of glucose and sucrose. For this reason, the fruits are used for diabetes, because this fruit does not increase blood sugar levels. Older people should use such fruits to lower blood cholesterol levels, because with increasing age, cholesterol only increases.

Green fruit improves the functioning of the nervous system. It is used to normalize sleep and restore the tone of the whole organism. This is ideal for people who do mental or physical work. If you eat the pulp of the fruit every day, it improves the mood of a person and gives them strength and energy for the whole day.

The composition of the fruit contains vitamins, calcium, phosphorus and zinc, it not only increases the body's resistance to viruses and infections, but also increases the resistance of the whole organism. The benefits of this fruit in food is to prevent diseases.

It is important to give dried food to children who already have weak immunity. Oroblanco contains fiber, which improves digestion, removes toxins from the intestines and promotes weight loss.

Use for weight loss

Calorie only 60 kcal per 100 g.

This hybrid has the ability to break down fats and provoke weight loss. If you do not like bitter grapefruits, which are recommended to eat for weight loss, then sweet Sweety is the best option.

Selection and storage

When choosing, consider the weight of the fruit: if it is light, then there is not much pulp in it. Sweetie fruits are slightly smaller in size compared to pomelo. If you remove the peel, then the dimensions of the pulp are equal to a tangerine. This exotic fruit is brought to Europe from distant countries, so it is harvested still underripe, which negatively affects the taste.

It should be stored at a temperature of 22-24°C. Under these conditions, the shelf life is 7-10 days. When stored in the refrigerator, the terms increase to 14-18 days.

Contraindications

This fruit does not carry harm in itself, therefore contraindications are minimal. It is worth considering the correct dosage. The daily norm is 500-600 g. With an increase in this dosage, there will be a glut of vitamins, which is not good for the body. Keep in mind that Sweetie contains acids, that is, those who suffer from high stomach acid, ulcers or gastritis should eat it with caution.

It is worth refraining from using if you are allergic to citrus. You can not eat such fruits for people with individual intolerance to citrus fruits or certain elements contained in their composition.

Sweetie - what is it? Fruit overseas.

Pomelo fruit. Useful properties and contraindications.

What if you make SUPER CITRUS juice from six citrus fruits! What will it taste like? alex boyko

Conclusion

If you ever try this fruit, you will not be able to resist its pleasant sweet taste. It has beneficial properties for the body, which is so important in the modern world, when the human immune system is weakened due to constant stress or the environment.

You won’t surprise us with citrus fruits - many people add lemon to tea every day, and they buy tangerines not only for the New Year. But the citrus family is not limited to these fruits. There are many fragrant fruits in the world that you may not have tried or even heard of. Our today's selection is about a dozen citrus novelties.

This citrus was obtained in 1914 by crossing a tangerine and a grapefruit. The fruit turned out to be a little larger than a grapefruit, but it tastes more like a mixture of tangerine and lemon. Agli has sweet juicy flesh and wrinkled greenish-yellow skin. It is grown mainly in the USA, Florida, so if you are passing through there - try it!

2. Bergamot

It turns out that this is not only a flavor for tea, but also citrus, obtained by crossing citron and orange. It has a sour but pleasant taste. Bergamot, unlike most citrus fruits, is eaten only in processed form - it is used to make jam, jam, marmalade.

The fruit comes from the wild places of India. It has a sour taste, due to which the inhabitants of South India even use it for pickling. Gayanima peel has a specific aroma, reminiscent of the smell of ginger or eucalyptus.

A hybrid citrus bred in Algeria in 1902 by the French priest Father Clement (hence the name). It resembles tangerine, has a pleasant taste, is bred mainly in Mediterranean countries (the same Algeria, Spain, Italy, Morocco).

Unlike its ornamental cousin called kikudaidai, which is also grown in Japan, natsudaidai is completely edible - it is a hybrid of sour orange (orange) and pomelo. True, it is much more acidic than these fruits. This plant was discovered in the garden of Yamaguchi Prefecture in the 17th century, and since then natsudaidai has been the symbol of the prefecture of this city.

It is completely different from the lime that has become familiar to us! It is sometimes called citrus caviar - for the multi-colored pulp, consisting of elastic small particles, and really resembling caviar. There are many varieties of finger limes, and outwardly these oval-shaped fruits resemble colorful cucumbers. This fruit has received the greatest popularity in Australia: local chefs actively use it in cooking, adding finger lime to salads and even soups, served as a side dish, garnishing meat and fish dishes with pulp.

In fact, this is a tangerine, which, however, surpasses any tangerines and their hybrids in terms of taste and nutritional qualities. The pulp of ripe fruits is orange, juicy, sweet, with a large number of seeds. Not only fruits are used for food, but also leaves - they make fragrant tea, which perfectly quenches thirst.

It is also a variety of mandarin, which nevertheless does not resemble mandarin either in smell or taste: it resembles an orange, mandarin and grapefruit at the same time and has a sweet-sour taste with a slight bitterness. Want to try? I'll have to go to Japan, to Hiroshima Prefecture. Interestingly, they are not eaten immediately after being removed from the branches - hassaku fruits should lie down for a month or two in a dark place, or even on the ground or sand. This is how this citrus gets its sweetness.

The plant comes from the foothills of the Andes, but you can try these fruits not only there, but also in Costa Rica, Peru, Colombia, Ecuador. It is a 1.5-2 m high shrub that looks so attractive that it is used as an ornamental plant for greenhouses and gardens. Its fruits look like small oranges, but their amazing taste resembles a mixture of pineapple, passion fruit and strawberries. The inside of the naranjilla fruit contains many creamy white seeds similar to tomato seeds.

Another citrus comes from India, which is distinguished by large fruits (up to 12 cm) with a hard, “wooden” peel. In appearance, the pulp is unattractive, but its taste is excellent - feronia can be both sweet and sour.

So when you travel, don't forget to try local exotic citruses, which are unlikely to be found in our supermarkets.

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 of the entire trip.

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. Behind the outward originality lies a trivial content: the oblong fruits are almost a solid 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.

Most of us eat hybrid fruits without even realizing it. And although many people believe that such food is not very tasty like regular varieties, but they are very popular with people.There was a time when a certain fruit was only available at one time in the markets. Now, in grocery stores you will find not only seasonal fruits, but also some types of non-seasonal ones. Some of these fruits may have been imported from elsewhere, but more often you will see fruits from local varieties. These fruits are hybrids. These fruits are derived by crossing two or more similar varieties within the same species or genus. As a result, the crossed plant receives the properties of both parents.

Hybridization is nothing new, it even happens naturally to produce new fruits. Artificial hybridization is done to increase crop yields, improve nutritional properties and get rid of some pests.

The disadvantage of these fruits is that they may not have the taste and original aroma. Another disadvantage is that once the seeds of these plants are planted, they will not always grow into the same plants as the hybrid parent plant.

Hybrids are not genetically modified fruits. The gene of another fruit or even an animal is introduced into genetically modified fruits. So, for example, an animal gene was introduced into tomatoes, this gene blocks the synthesis of the enzyme responsible for fruit ripening.

Learn more about citrus fruit hybrids here.

Agli fruit is obtained by crossing grapefruit and tangerine. It is a large sweet juicy fruit with greenish yellow wrinkled skin. The agli fruit has a sweet pulp. Mainly cultivated in Florida. Ugli is slightly larger than a grapefruit. The taste is more like a mixture of lemon and tangerine.

Orange is a hybrid of mandarin and pomelo, and it began to be cultivated as early as 2.5 thousand years BC.

Aprium turned out, thanks to the crossing of a plum with an apricot. Apriums are available in the US in June. The fruit is dry and not very juicy, but very sweet with an orange aroma. The taste of ripe fruit is similar to apricot.

Boysenberry is a cross between blackberry, raspberry and loganberry. The berry is larger than a blackberry with large seeds. The berry has a rich burgundy color. And becomes black when ripe.

Grape fruit is a combination of grape and apple. Grape + apple = grapple. The fruit tastes like a grape but looks like an apple. Graple usually looks larger and the flesh is sweeter and more crispy. Grape is a brand name that has been specially processed to make the pulp taste like grapes. The grapple is a variety of the Fuji apple.

Grapefruit is a hybrid of two citrus species, pomelo and orange. The fruit has red flesh. Grapefruit comes with yellow, orange peel and types: white, pink and red. The color does not affect the taste, while pink and red grapefruit will add vitamin A to your diet.

Dekopon is a cross between Kiyomi tangor and Ponkan. Kiyomi tangor itself is a cross between Trovita orange and Mikan or Satsuma. Decopan is seedless and has a very sweet fruit. Decopan was introduced in Japan in 1972. The generic name for decopan is shiranuhi or shiranui. The decopan fruit is very large and has a sweet taste.

Yoshta was obtained by crossing between blackcurrant and gooseberry. The size of the fruit is very large, but the taste is similar to currants. The fruit withstands frosts as well as black currants. The berry was bred in Germany and is completely resistant to fungi and bacteria that damage currants. Ripe berries are dark blue in color.

The blood lime is a hybrid of the red finger lime and the Ellendale tangerine. The peel, pulp and juice has a blood-red color. They taste very sour. Fruits are 20-30 mm wide.

limequat

Limequat is a citrus fruit that is cross between lime and kumquat. The limequat is a small tree that has dense foliage and produces a lot of fruit when young. It is used in many recipes where limes and lemons are present. The fruit of the limequat is a small green-yellow color. Has no seeds. The fruit contains few calories.

Varieties of limequat:

Eustis: lime crossed with round kumquat. Lakeland: lime crossed with round kumquat, with other hybrid seeds from parents like Eustice. Tavares: a lime crossed with an oval kumquat where the fruit is much larger and more elongated.

Lemato is a hybrid variant of lemon and tomato. Although the basil gene was added to the tomato, because of which the tomato smells like lemon. Israeli researchers have developed a genetically modified tomato that tastes like lemon and rose. About 82 people tasted the experimental fruit with the unmodified fruit. They described this fruit as a scent of rose, geranium and lemon green.

Respondents' opinions:

• 49 people preferred genetically modified tomatoes
• Real tomatoes were preferred by 29 people
• 4 people did not lean towards any kind of tomato.

Genetically modified tomatoes only come in light red because they contain half as much lycopene as regular tomatoes. They have a long shelf life and require less pesticides to grow.

Limandarin, rangpur

Rangpur is a hybrid variety between mandarin and lemon. Rangpur is also known as Lemandarin. The fruit have a sour taste. The name "rangpur" originated from the Bengali language. Since this fruit is grown in Rangpur in Bangladesh, the city is famous for its citrus fruits. Rangpur can also be used to replace limes. The fruit can be either small or medium in size. Rangpur is used as an ornamental or houseplant in the US. But it is mainly used as a rootstock in other countries.

Loganberry is a hybrid of American blackberry and European red raspberry. The berries are large and elongated. Ripe berries become dark and bright red. They are harvested from July to September. The berries are juicy and have a sharp sour taste. The fruits always ripen very early.

Marionberry crossed between Chehalem and Olallieberries. These years are the most common varieties of blackberries. The berries are also shiny, like other varieties of blackberries. The berries are medium in size, sweet, juicy and have a tart taste.

Nectacotum is a hybrid variety of apricot, plum and nectarine. They are reddish green in color with light pink flesh. The fruit has a sweet taste. It will be good to add it to salads.

The fruit is round and slightly pear-shaped, about the size of a grapefruit. The rind is brilliant yellow and easy to peel. The inner part is divided mainly into 9-13 segments, not bitter, the flesh is yellow-orange. The walls are tender with a mild taste of orange and grapefruit and slightly sour.

Ortanic is a hybrid cross between an orange and a tangerine. The fruit was discovered in Jamaica. It has a strong citrus aroma and a sharp, hazy sweet taste. Ortanic is pale in color and seedless. It has juicy flesh and grows in the Mediterranean region.

Olallieberry is a cross between loganberry and youngberry, and looks like a classic blackberry. Has a sweet aroma. Used to make jams and wine. The berries are large, shiny and juicy. This berry was bred in 1950. The berries are very specific and are available mainly in California.

pineberry

Pineberry turned out, thanks to the crossing of Chilean strawberries and Virginia strawberries. The fruit is very fragrant with a pineapple flavor. When the fruits ripen, they turn white with red seeds. Pinebury is grown very little, mainly in Europe and Belize.

Plumkot turned out, thanks to the crossing between plum and apricot. The fruits are yellow with a red tint, the flesh is red or dark purple, depending on the variety. It has very smooth skin, like a plum. Plumcot grows well where plum or apricot grows.

The pluot fruit is an individual cross between a plum and an apricot. This is a new fruit that was developed by Floyd Zyger in 1990. Ploot comes in different colors from pink to red. Pluot is much sweeter than his parents (plum and apricot). Pluot is very juicy and sweet, which is why children love it so much. There are about 25 varieties. The fruit is very low in fat and sodium.

Sweety, oroblanco

Sweetie is a hybrid between a pomelo and a white grapefruit. The fruit is sweet, large in size with few seeds. Sweetie tastes like the smell of his flowers. Oroblanca trees do not grow in cold conditions. It has a tendency to adapt to its environment very quickly and grow well. The fruit has a thick skin. Mostly imported from Israel.

Citrofortunella mitis

Citrofortunella mitis is a hybrid of the mandarin and the kumquat. The fruits are acidic and are commonly used in cooking.

Taybury is one of the many hybrid berries crossed with blackberries and raspberries. It was bred in Scotland and named after the Scottish River Tay. Taybury often grows in home gardens. Has a strong tart aroma.

Tangor turned out, thanks to the crossing of mandarin and orange.

Tangelo is a cross between a pomelo tangerine and a grapefruit. The fruits of tangelo and mandarin are similar. Tangelo begins to ripen from late autumn to late winter. The size of the fruit usually ranges from a standard orange to the size of a grapefruit. Tangela flesh is colorful and very juicy. You can squeeze juice out of it.

Tomtato is a hybrid of potato and tomato. Tomtato grows both tomatoes and potatoes. From tomtato seeds, either potatoes or tomatoes appear, they do not retain maternal characteristics.

This fruit, which is common during the holiday months, is a type of mandarin. They ripen earlier than other citrus fruits and can also be grown at home in warm regions. Fairchild tangerine was obtained by crossing a clementine with an Orlando tangelo. The fruits are delicious and easy to peel.

Yuzu turned out, thanks to the crossing of mandarin with papeda (Ichansky lemon). This fruit is very similar to a grapefruit with uneven skin. The diameter of the fruit is from 5.5 cm to 7.5 cm. This fruit is mainly grown in China, Korea and Japan. The fruits are very fragrant and may be yellow or green in color depending on ripeness. Forward