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 - ripe 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 villi, 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 interior. The second are found in the countries of importation. Growing countries: Thailand, Vietnam, India.

Kumquat

Exotic fruits of 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 fruit - dense, not hard. The skin is edible, the pit is not. It is found in Japan, China, Thailand, the Caucasus.

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. 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 skin. 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. 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 a drug 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 fruit is prepared from the fruit, drinks are decorated and essential oil is obtained.

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. Citrus makes refreshing drinks, lean 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. It looks like an “aged” mandarin, 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 of 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 in aromatic oil, therefore it is 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 fuse 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.

Gardeners in Russia and neighboring countries grow cabbage with pleasure and quite successfully. But the “set”, as a rule, is limited to varieties of white cabbage of different ripening periods, broccoli and cauliflower. Meanwhile, we already have popular types of cabbage that ripen earlier, and bring less trouble when growing. In this article, we bring to your attention 5 types of cabbage that you may not have heard of yet, but which are definitely worth growing.

The famous purple morning glory, blooming with purple "gramophones", has proven itself as an annual liana. It is successfully used for landscaping fences, arbors and balconies. This morning glory is so unpretentious that it sometimes becomes a weed, since its seeds can be stored under snow and sprout in the spring. In the people, this plant, often called simply "bindweed", is so well known that it does not need any introduction at all.

The long-awaited April does not always bring pleasant surprises with the weather. But sooner or later, all work in the ornamental garden will start in April. From simple household chores and clearing plant debris, cutting dry curtains and mulching the soil to laying new flower beds, you will have to take care of a lot. Landings come to the fore in April. Bushes, trees, creepers should be planted this month. But do not forget about the care of seedlings.

Among the variety of tomato varieties, as a rule, only two groups are distinguished: indeterminate and determinant. But the tomato world is divided into more diverse “clans”, which are not only interesting to know about, but also useful. Tomatoes are divided according to the method of cultivation, ripening time, leaf shape, fruit shape, size, color ... Today I want to talk about the varieties that form the most colorful group under the beautiful name "Bi-color" (Bi-Colour).

Charming April, with its delicate flowering and the first dazzling greenery, is a very capricious and changeable month. Sometimes he unpleasantly surprises with a winter atmosphere, and sometimes pleases with unexpected warmth. In April, work starts on the beds, and a full season begins in the greenhouse. Sowing and planting in open ground should not interfere with the care of seedlings, because the quality of the crop depends on its quality. The lunar calendar favors useful plants especially at the beginning of the month.

Spring sanitary pruning allows you to form a beautiful crown, stimulates the formation of a high yield. Trees easily tolerate it, recovery is very fast, wounds heal well. The main goal is the formation of the crown, the removal of broken and dried branches during the winter. Winter pruning is especially necessary in the first four years after planting, when skeletal branches are laid. The optimal time for spring pruning is from the beginning of winter to the beginning of spring.

Extreme sensitivity to low temperatures makes zinnias flyers, which are usually grown through seedlings. But on the other hand, in sowing, and growing young zinnias, there is nothing complicated. They are hardy and low maintenance plants that are easy to grow from seed. And if you also collect your own seeds, you will get one of the most “economical” flyers in your collection. Bright baskets of inflorescences color the garden with a special cheerful canvas.

A wide range of cucumber hybrid seeds is presented on the domestic market. Which varieties to choose to get the maximum yield? We have identified the best hybrids, according to the buyers of Agrosuccess seeds. They were Meringue, Zozulya, Masha and Director. In this article, we will tell you about their advantages. Since absolutely all hybrids of cucumbers do not have flaws: they do not turn yellow, they have many ovaries, the fruits are not large, they are resistant to diseases.

Eggplants are tall erect plants with wide dark green leaves and large fruits that create a special mood in the beds. And in the kitchen, they are a popular product for a wide variety of dishes: eggplants are fried, stewed and canned. Of course, growing a decent crop in the middle lane and to the north is not an easy task. But subject to the agrotechnical rules of cultivation, it is quite accessible even to beginners. Especially if you grow eggplant in a greenhouse.

Lenten charlotte with apples and cinnamon with vegetable cream is a simple pie that is suitable for fasting people, this pastry can also be included in a vegetarian menu. There are situations when dairy products need to be replaced with vegetable ones, then vegetable cream prepared on the basis of vegetable fats comes to the aid of housewives. The taste of cream goes well with apples and cinnamon, the baking powder makes the dough fluffy and airy, the cake is simply delicious.

When buying a blooming orchid, lovers of exotic plants are wondering if it will bloom just as well at home and is it worth waiting for it to bloom again? Everything will be - and grow, and bloom, and delight for many years, but on one condition. As for any indoor plants, for an orchid, initially you need to try to create conditions acceptable for growth and development. Sufficient lighting, humidity and air temperature, a special substrate are the main points.

Noble lush greenery, unpretentiousness, the ability to purify the air of dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of the room, and it does not matter if it is an apartment, a country house or an office. But only healthy, well-groomed plants can decorate a room, so creating suitable conditions and proper care is the main task of flower growers.

The right herring under a fur coat - layers in turn, the order of which depends on the taste of the dish. It is important not only to put the fish and vegetables in a certain sequence. Food preparation is also important. Never boil vegetables for this snack the day before, they will lose some of their taste in the refrigerator overnight, they will become insipid. Boil vegetables 2-3 hours before cooking and cool them to room temperature. You can also bake carrots, beets and potatoes in the oven in foil.

In the garden first-aid kit of experienced gardeners, there is always crystalline iron sulfate, or ferrous sulfate. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and insect pests. In this article, we will talk about the features of using iron sulfate to treat garden plants from diseases and pests, and about other options for its use on the site.

Many people cannot imagine their diet without ripe tasty tomatoes. Moreover, the variety of varieties allows you to choose the one that is most to your taste. There are varieties that are called salad, that is, it is better to use them fresh. These include the Honey tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. "Agrosuccess" offers seeds from the best breeders in the world that have passed additional testing

Kira Stoletova

Citrus fruits are available in every store in Russia, but not everyone knows their varieties. Fruits are rich in vitamins, prevent a number of diseases. A common feature of citrus fruits is a pleasant aroma, high content of vitamins.

Characteristics of citrus

Citrus fruit families:

• pomelo;
• tangerines;
• grapefruits;
• oranges.

There is also a separate class - common sour varieties, which include lemon, lime and citron.

This type of fruit, due to the composition of vitamins, is used for colds. The fruits are eaten whole, useful decoctions are made even from the peel. Fruits have a positive effect on the human body:

• speed up metabolism;
• contribute to the appearance of appetite;
• remove toxic substances;
• strengthen the immune system;
• used as an anti-stress drug;
• reduce blood glucose levels;
• normalize the work of the heart;
• improve vascular function.

List of citrus fruits

There are over 60 types of citrus, including hybrids. Some are obtained naturally, while others are bred by breeders. The very first citrus fruits are lime, pomelo, citron and tangerine.

Lime

Lime is characterized by a sour taste, green skin color, small size. There are several types of this fruit:

• Indian;
• Calamansi;
• Kaffir lime;
• Australian, or round;
• Sweet (limetta);
• limequat;
• normal;
• Persian;
• Finger;
• Papeda.

The origin story of the Indian lime begins in India. Its second name is Colombian. This hybrid was obtained by crossing a citron and a Mexican lime. Scientists wanted to breed this species on their own, but to no avail. The fruit has the shape of a sphere, yellow color. The skin is thin, with a slight aroma. The pulp is light yellow, non-acidic, sweetish.

Kaffir lime is called Kombava. The fruit belongs to inedible products due to its sharp sour taste. For the preparation of traditional dishes, especially salads, only the leaves are used.

The blood lime has red skin and rind. He is much sweeter than other representatives.

The Australian is so named because of the location of its cultivation. The fruits are round in shape, the peel is dense and thick, the flesh is light. It is used to prepare candied fruits and to obtain essential oils.

Limettu belongs to both limes and lemons. This citrus is orange in color (sometimes with a hint of pink), round. The zest is delicious, sweet and sour.

Lamquat is a hybrid with kumquat, bred back in the 1900s. The fruits are small, green in color, have a bitter taste.

Finger lime (finger) lime got its name due to the similarity of the fruit with a human finger. The fruit is oblong, its length is up to 10 cm. The skin is colored, thin. The taste is sour. Usually the fruits are used to decorate dishes.

Papeda is a cross with kumquat. The fruit is green with wrinkled skin. Let's reveal the secret: the fruits are not eaten, the plant is used as a graft and for decoration.

Persian lime has a second name - Tahiti. It has the shape of an oval, green color, light green flesh. Almost never eaten fresh, used as a flavoring agent.

Orange

Oranges are divided into subspecies: bitter varieties and sweet varieties.

Species definition:

• sweet (general, bloody, sugary, with a navel);
• bitter (bittersweet, common, others).

Varieties of oranges:

• African, it is also called cherry (Citropsis). The fruit is small in size, orange in color, has a strong aroma. It is used for food as well as medicinal purposes in Africa.
• Seville is a bitter type, it is not consumed fresh, only cooked. Grows in Seville, small size.
• A common orange, also called a Chinese apple, is available in any store.
• Kinglet (red) has a difference in the zest of a bright red color, without seeds. Taste like an orange.
• Wild. Grow in India, it is large in size, has a relief. Endangered variety, more often used as a folk medicine.

Popular hybrids:

• Citrange. His parents are poncirus and orange. The skin is smooth, the taste is low, so it is eaten only cooked.
• Tankan. His parents are an orange and a tangerine, his homeland is Taiwan. The peel is red, loose, the aroma is pronounced, the taste is high.
• Tangor is a hybrid of orange and tangerine, has a dense thick skin, a large number of seeds in the center, is consumed fresh.
• Chinotto is a bitter fruit formed by the natural combination of mandarin and pomelo. It has a sharp, sour taste, inedible fresh; suitable only for the preparation of desserts and as a flavoring.
• Orangelo. Its parents are orange and grapefruit, the citrus itself is orange in color, large. The zest is similar to an orange.
• Nadsudaydai is a hybrid of pomelo and bitter orange, bred by breeders in the 17th century. The skin is yellow, easy to peel, the flesh is sour.
• Murcott - a combination of tangerine and orange, the culture was bred a century ago. The pulp is sweet, with a lot of seeds.
• Ugli was obtained by crossing orange, grapefruit and tangerine. The fruits are large, heavy, they are eaten fresh.
• Grapefruit - a natural cross between pomelo and orange, it is eaten fresh, it has a bitter taste.
• Kabosu was obtained by crossing citrus with papedas. The fruit has a green color, outwardly the fruit resembles a lemon. Vinegar, seasonings, desserts are prepared from citrus.

Mandarin

List of mandarin varieties:

• General. Includes the largest number of species.
• Royal. This group includes several species, they are valued in Asian countries.
• Mediterranean. Valuable in the Mediterranean.
• Small-fruited. Valuable in Eastern countries.
• Satsuma. Their origin story begins in Japan.

Mandarins have many hybrids, such as Dekopon. They are a crossing of mandarin varieties. According to the description, the size of the fruit is large, the color when cut is orange, the peel is pitted, sweet.

• Yekan was obtained by crossing with a pomelo. This is a new variety, it was bred in the 90s. Outwardly and in taste, it is similar to grapefruit, but sweeter.
• Yuzu is a combination of Ichan lemon and Sunki (sour tangerine). It is used to prepare national dishes of Tibet and China. Sour, with a strong pleasant smell.
• Calamandin is a hybrid with kumquat. It is valued for its resistance to diseases and climatic conditions. The fruit is eaten completely, including the skin.
• The parents of citrandarine are lemon and mandarin. It has an unusual sweet and sour taste. According to external characteristics, it looks like a lemon, it is used in any form.
• Sunki - Among all the varieties, this is the most sour variety, it comes from China. It has a thin yellow-orange skin. The peel is sour. Eat fruit only cooked.

Lemon

Lemon is also divided into types: sour and sweet. The usual variety has a yellow color, light sour zest. The acidity of the fruit depends on the growing conditions and varieties.

Bergamot is considered a hybrid of lemon and orange, its homeland is Asia. The shape of the fruit is similar to a pear, the color is green, the taste is sour-bitter. This citrus is used for cooking and extracting essential oils.

Gayanima is the result of crossing with citron. The shape is round, the foliage has a pleasant aroma. The skin is pale, yellow, the peel is sour, there are seeds.

The Karna variety was obtained by crossing with an orange. The skin is wrinkled, thick, pale yellow. The pulp is sour, bitter, orange. Dishes are prepared from citrus, they are not consumed unprepared.

According to the origin story, the Yichang species is named after a city in China - Yichang. In the kitchen, it is used as a substitute for lemon, and also as an ornamental plant.

Meyer is a hybrid of orange and lemon. The fruits are large, yellow in color, have an unusual taste.

Rangeron is a new variety popular in Uzbekistan. It has a smooth, orange skin. The zest has a pleasant smell with hints of pine needles. The fruit is eaten whole.

Conclusion

There are more than 50 types of citrus fruits, including ancient and new varieties. The fruits are used in cooking, perfumery, cosmetology and medicine. There are varieties that are not eaten: essential oils and essences are extracted from them, some use such plants for decoration.

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. 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.

Other names are Indian mulberry, cheese fruit, pig apple. The fruit is the size of a potato or a large plum, the skin is translucent. When ripe, noni turns from green to yellow and almost white. Noni has a sharp aroma and bitter taste, which is why it is sometimes called the "vomit fruit". Popular rumor ascribes to noni the properties of curing almost half of the diseases, and some call it the most useful exotic fruit.

Where to try: Malaysia, Polynesia, Australia, Southeast Asia.

Season: all year round.

Jabuticaba (Jabuticaba)

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.

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.