Breaking News
Loading...
Wednesday, 1 February 2012

12 more wonderful exotic fruits.

Much to my surprise, my article about 10 Wonderful Exotic Fruits was and still highly appreciated by readers. Many even suggested that I come up with a follow-up article featuring other exotic fruits. So you out there, who love exotic fruits, here’s Wonderful Exotic Fruits Part 2.

Cactus Pear



photo link

The edible fruit of Prickly pear (Opuntia stricta), is about 2 to 4 inches long resembling an avocado fruit. The skin is thick and rough and varies in color from red, orange or yellow. The fruit’s flesh is sweet and juicy which maybe yellow to dark red in color. Also, Prickly pears seed are crunchy. See to it that the small spines on the outer skin is properly peeled before consuming one. This fruit is extremely popular in Mexico.

Langsat



photo link

The langsat (Lansium domesticum) is a native fruit in western Malaysia and is also widespread on the island of Luzon in the Philippines where it is called lansones. The fruit borne in clusters (2-30 fruits), is found in branches in a single stem. The fruit is egg-shaped, about 2-4 cm in diameter with translucent pulp covered with thin, yellowish skin. Langsat fruits are usually eaten fresh and has an acidic taste, but riper ones are sweeter. The juicy pulp contains sucrose, glucose, and fructose.

Sugar Apple



photo link

A very popular fruit in Thailand, sugar apple (Annona squamosa) is a small, slightly heart-shaped, knobby fruit about 6–10 cm in diameter and weighs about 100–230 g. The fruit flesh is white, sweet, creamy, delicious and juicy with blackish-brown seeds scattered through the fruit flesh. Sugar apple has a sweet-smelling fragrance and taste like custard. Atis as it is called in the Philippines tastes much better when served nice and cold. But be sure not to swallow the seeds for they are poisonous.

Salak



photo link

Salak (Salacca zalacca) or snake fruit is native to Malaysia and Indonesia. The fruit has tough, reddish-brown, scaly skin and grows in clusters. Though tough, the skin is thin and can easily be peeled by just pinching the fruit’s tip. Inside are three garlic-looking lobes, with each lobe having a dark brown seed. The taste? Salak fruits are sweet and crunchy though having and acidic taste (like a cross between a pineapple and an apple.

Chico



photo link

Chico (Manilkara zapota) is native to Yucatan peninsula and Mexico. The plant was introduced in the Philippines during the Spanish colonization. Chico fruit resembles a potato, yellow to brown in color but takes a reddish-brown color when ripens. The fruit is ellipsoid in shape, about 2 – 4 inches in diameter. The seeds are black, hard and shiny about 2-5 of them in each fruit. Chico is best to be eaten when firm-soft or ripe. The taste is sweet and pleasant with a striking similarity to caramel. Chico fruit is rich in iron, calcium, and phosphorus.

Jackfruit



photo link

Jackfruit (Artocarpus heterophyllus) is the world’s largest tree-borne fruit and a very popular throughout southeast Asia. The fruit can measure up to 90 cm long, 50 cm in diameter and can weigh up to 36 kg. The outer skin is green and turns yellow when ripe. Inside are large, starchy, fleshy and fibrous yellow bulb enclosing a smooth, oval, light-brown seed. At the most, each fruit contains up to 500 seeds. Jackfruit is eaten raw that taste like a tart banana. The fruit is very sticky, so it is best to oil your hands and knife first before cutting the fruit. The fruit is called langka in the Philippines.

Full Story...

*****************************************************

Other works by this author:

0 comments:

Post a Comment