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. All types of citrus fruits have one thing in common - 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 are due to the labors of breeders. The ancestors of citrus fruits are Lime, Mandarin, Citron, etc. Various combinations of properties and qualities of these fruits have created the whole variety of sweet and sour, sunny citrus fruits.

Agli (Uglifruit)

This citrus is a successful hybrid of mandarin and orange. J. Sharp grafted a stalk of an unsightly plant to sour oranges and got a fruit superior in sweetness. He continued inoculation until he developed a sugar variety with minimum amount bones. 15-20 years after the first experiment, Agli 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. The yellowish-green, wrinkled rind with large pores and orange spots hides juicy, sweet flesh beneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of sweet tangerine with a noble note of bitterness of grapefruit.

Coal fruit 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 distinction is considered to be the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes, the tree is grown in tubs all over the world, including in Russia.

Agli is eaten fresh. In cooking, it is used for the preparation of marmalade, jams, preserves, salads, yoghurts, ice cream, sauces and candied fruits. With the help of juice, drinks are flavored and cocktails are created.

It's hard to believe, but a citrus natural hybrid of mandarin with pomelo familiar from childhood. The plant was first discovered as early as 2500 BC. His homeland is China, from where, after hundreds of years, the fruit spread throughout 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.

Lemon and orange are known to be the most consumed and common citrus fruits. Unlike its sour counterpart, the sun fruit is more often eaten in its natural form, and is also used in cooking for making candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and baked goods. One cannot 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, though alcoholic, such as wine or liqueur.

Of course, we are familiar with mostly sweet oranges, but there are also bitter ones (orange), which you will learn about a little later.

Orange peel or red orange

In addition to the usual orange ones, there are bloody oranges. They look very exotic, they are often called kings. Citrus fruits owe their unusual name to their red pulp: from light to rich. The point is the anthocyanin pigment and its concentration in different varieties... Outwardly, the bean is similar to an orange, it is smaller and has red-orange spots on the porous peel. The pulp contains practically no seeds. The lobules are easily separated from each other.

The fruit is a natural mutation of the orange and is similar in taste. Citrus red is eaten fresh or prepared in salads, cocktails and sweet desserts. The rich juice looks attractive. Most varieties of the bloody 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. Southeast Asia is considered the homeland of the fruit. It is named after the Italian city of Bergamo, where citrus was domesticated.

The pear-shaped, rounded fruit is dark green in color, protected by a dense wrinkled skin. Due to its specific bitter-sour taste, fresh fruit is not often eaten. It is used to prepare marmalade and candied fruits, flavor teas and confectionery... Essential oil with a pleasant refreshing aroma is used in perfumery.

Citrus fruit native to India, descendant of citron and lemon. Outwardly it looks like a round, burly lemon. When rubbed, the leaves give off a delicious scent similar to the spice of ginger and the freshness of eucalyptus. A yellow-sandy smooth peel covers a pale, almost transparent, sour pulp with numerous small bones. Thanks to its zesty taste, gayanima is a popular pickle ingredient in Indian cuisine.

Scientists have long debated which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed to be a natural hybrid of orange and pomelo. The plant was first 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". Ripening, grapefruit fruits gather close together, resembling bunches of grapes.

A large round fruit reaches 10-15 cm in diameter, weighs about 300-500 g. Under a dense orange shell, the pulp is hidden, divided by bitter partitions. This citrus variety is varied in the color of sweet seeds, from yellow to deep red. It is believed that the redder the pulp, the tastier it is. The number of small bones is minimal; there are representatives with their complete absence.

When choosing grapefruit, go for heavy fruit. The fruit, unlike other citrus fruits, can retain its taste properties for a long time, even when 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 the juice, due to its composition, is included in the list of foods 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 states in the United States and is grown in large greenhouses. Fruiting mainly in winter. Unlike its ancestors, the citrus fruit is larger and decorated with a large, elongated tubercle at the top. The orange peel is easy to peel off and peel off. Beneath it are sweet, poured, pitted flesh.

From the name it is clear that citrus is native to India. Outwardly, it looks like a voluminous tangerine with a textured peel and brightly outlined slices. The fruit is used in folk medicine and in spiritual rituals. It is one of the oldest ancestors of citrus fruits. It is currently considered endangered.

The Yekan or Anadomican, whose homeland is Japan, still remains a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and mandarin. The fruit was first discovered in 1886, and has been bred in China for some time.

Yekan can be compared to grapefruit. The fruits are similar in size, weight and consumption. The fruit also has a slight bitterness of the partitions, but the flesh itself is much sweeter. The bright orange, sometimes red anadomican fell in love with the inhabitants of Asia. Farmers have even learned how to grow citrus with five corners.

The second name of the citrus fruit is Estrog. A separate type of citron, practically free of pulp, is used in religious rituals. Very large, grows 1.5-2 times the size of a human palm, tapers slightly from the base. The peel is massive, bumpy, elastic. The pulp is a little sugary, does not have a pronounced aroma.

Indian lime is native to the country of the same name. Also called Palestinian and Columbian 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 laboratory conditions have not been crowned with success.

Light yellow fruits are spherical, or vice versa, slightly elongated. The thin, smooth peel has a light, subtle odor. The pulp is transparent yellow, slightly sweetish, even slightly bland in taste, due to the absence of acids. The fruits of this plant are not eaten. The tree is used as a rootstock.

Ichandarin (Yuzu)

A very interesting result of hybridization of sour mandarin (sunka) and ichansk lemon. Ancient citrus 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.

Citrus fruit is also called kabusu. It is a hybrid of bitter orange with primitive citrus fruits (papeds). 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 light lemon aroma and a lot of small, bitter seeds. Citrus is used to prepare vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and soft drinks... The zest is used to flavor confectionery.

Calamansi or Musk Lime is a citrus fruit similar in shape to a miniature spherical lime. A combination of mandarin and lemon is clearly felt on the palate. It is considered the oldest citrus, which served as an ancestor for many representatives. Prized 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 a dwarf orange, there is no direct relationship between citruses. The citrus fruit comes from mandarin and kumquat. The tree was found 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, like a small tangerine. Everything in this fruit is edible, even the thin orange 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 main courses.

The citrus fruit is called sour orange for its appearance and properties inherited from its ancestors: lemon and orange. Citrus is like a weighty wrinkled lemon. Under a thick warm yellow crust, there is an 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 rind are used as raw materials for the preparation of oils used in cooking and perfumery.

The plant is often adorned with an urban landscape, or citrus fruits with an underdeveloped root system are twisted to it. In folk medicine, karna is considered a medicine against diseases of the circulatory, respiratory system and gastrointestinal tract.

Additional names of the fruit - and citrus Kombava. This citrus with an inedible sour flesh reaches about 4 cm in diameter. The dense wrinkled peel of a light green color is extremely rarely used in cooking. It may seem that the citrus fruit does not have special significance for humans. This is not true. The plant is prized mainly for its dark green foliage. Traditional Thai, Indonesian, Cambodian and Malay dishes are indispensable without it. Tom Yam soup is not possible without fragrant leaves with a piquant sourness.

A Japanese citrus fruit that is grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing an orange and a grapefruit. Sandy orange fruits are considered inedible for their strong sour and unpleasant bitter taste.

it sweetest hybrid mandarin orange, created by Pierre Clementine 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 rind. Juicy, aromatic pulp surpasses ancestors in sweetness, contains many seeds. The fruits are consumed fresh, in cooking they are used in the same way as the ancestor fruits.

An unusual citrus fruit - a hybrid of Fingerlime and Rangupr limandarin. Citrus was first discovered in Australia in 1990. Small fruits have a rich red-burgundy color. Bloody lime slightly sweeter than lemon eaten fresh and cooked.

Citrus is also called Australian because of its origin. Rounded greenish fruits, thick skin, light, almost transparent flesh. Candied fruits are prepared from the fruit, decorate drinks and receive essential oil.

A miniature citrus fruit with a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, for which it received the name Japanese and Golden Orange. In reality, it looks like a small lemon with a rounded top. The slightly sour pulp is paired with an edible honey peel. 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. He is depicted on labels of drinks and foods that include lime. Light green neat fruit with a very sour, translucent pulp. much sour than lemon, used in cooking for similar purposes. Aromatic essential oil is extracted from the zest and seeds. Ripe fruits always look heavy for their size.

Limetta is still controversial among breeders and citrus growers. It is not known which fruits are the ancestors of citrus. Sweet or Italian lime is considered to be both lime and lemon. It is possible that limmetta 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, including alcoholic ones, are prepared from citrus fruit, canned or turned into dried fruits.

This colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained at the beginning of the 20th century. The small, yellow-green oval fruit originated in China. The peel is sweet edible, the pulp with an appetizing bitterness. Citrus makes refreshing drinks, lean dishes with an incredibly pleasant aroma.

The familiar and familiar to all yellow, sour citrus is an ancient natural hybrid, originally from South Asia. There are versions that lemons originated from lime and citron or orange and lime. In any case, these are useful citruses - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with seeds. Acidity varies from cultivar and growing conditions. There are many options for using citrus: they eat it raw, prepare marinades, sauces, add to many dishes.

Beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. It is one of the rare citrus fruits that adorn the cities of Europe. Citrus fruit is resistant to unfavorable climatic conditions, decorated with fruits of yellow, light green color and orange-orange. The 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. Replaces regular lemon in cooking.

Meyer's lemon or Chinese lemon is a hybrid of a regular lemon with an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, the citrus fruit is grown at home. Meyer's 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 is used to decorate urban interiors. In cooking, it is used like lemon, serves as an ingredient for the preparation of candied fruits and marmalade, and is added to juices for flavoring.

Otahait is a sweet rangpur discovered in Tahiti in 1813. It tastes sweet when compared to other limandarines.

Sweet Mandarin - A visitor from southern China, today it is grown in Asia and Mediterranean countries. The fruit is round, slightly flattened, with a thin saffron-orange peel and sugary pulp. Color and taste vary depending on the variety. The fruit is eaten fresh, many dishes, sauces and desserts are prepared, drinks and pastries are flavored.

Mandarin noble or royal mandarin

A citrus fruit with a distinctive, memorable appearance. It is a tangor - a hybrid of mandarin and sweet orange. Kunenbo or Cambodian mandarin came from Southwest China and Northeast India. Outwardly it looks like a tangerine "aged", dark orange wrinkled, porous peel adheres tightly to the slices, slightly outlining their contour. It is rare on our counters. The pulp is very sweet, with a lot of juice and a pleasant aroma. The noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.

Tangerine unshio

Like many tangerines, Unshio (Inshiu, Satsuma) appeared in China, from where it spread to the countries of Southeast Asia. Citrus fruit is distinguished by its yield and adapts to low temperatures, therefore it is presented in European countries as an element of landscape design. Many tangerines imported into Russia belong to this variety.

The fruit is yellow-orange in color, rounded, slightly flattened at the top. Juicy pulp is easily separated from the skin, does not contain seeds. Inshiu is sweeter than regular tangerine, similar in use.

The mandarin-kumquat hybrid is also called Orangequat. An attractive plant with an alluring sweet scent. Fruits are oval in shape, slightly elongated, similar to a multiplied kumquat. The color of the sweet edible rind ranges from orange to deep reddish pink. The pulp is juicy, with a pleasant sour taste and light bitterness. Mandarinoquat 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 citron, which will be discussed later. Differs in pleasant sweetness and less acidity. Grows in Morocco, ideal for making marmalade and candied fruits.

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 tip, resemble in shape. The skin is thin, but strong, easily peeled off. The pulp is sour-sweet, with few seeds. - a storehouse of folic acid, essential for human health. Eaten fresh, squeezed out and added to baked goods. Alcoholic drinks are flavored with essential oil and peel.

Citrus with a "purring name" is also referred to as honey. Murcott or Marcotte was bred by scientists from 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 tangerine, surpasses it in sweetness and aroma. The only drawback is the excessive amount of seeds, of which there are about 30. It is consumed mainly fresh.

A natural descendant of the 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, easily peeled off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, the citrus fruit can be eaten as a standalone 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, can be easily removed, revealing fragrant orange-pink pulp. Delicious juice is obtained from citrus. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.

This is the name of the descendants of grapefruit and orange. The most popular is the Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. Fruits are lemon-orange in color, about 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. The citrus fruit is also called tambor and mandora. The fruit is larger than the tangerine, with a thick orange-reddish peel. The pulp with a lot of juice and seeds, at the same time combines the taste qualities of the predecessor fruit. Eaten fresh and used in cooking.

One of the most memorable, unusual plants native to Eastern Australia. Fingerlaym 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 contents are similar in shape to fish eggs, have a sour taste and a persistent citrus aroma. The original is added to ready meals and decorate them.

Ancient plants, which, according to scientists, are the ancestors of many citrus fruits, including kumquat and lime. The green fruits with a thick wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, and therefore inedible. Papeda are frost-resistant, often used for rootstock of citrus fruits with an underdeveloped root system.

A plant with a very interesting origin. The Tahitian lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small rich green oval fruit with yellow-green pulp. First discovered in the United States, it is grown in countries with subtropical climates. Persian lime is used to flavor confectionery and alcoholic beverages.

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, like a grapefruit, weighing 10 kg. The thick, aromatic and oily peel contains dryish pulp, divided by bitter septa. The content is yellow, light green and red. Pompelmus is much sweeter than grapefruit. It is eaten fresh and 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. It is a natural hybrid of mandarin and pomelo, inedible due to its specific sour taste. The Asian citrus fruit is primarily prized for its aromatic zest. Today it is grown in the Mediterranean, found only as a cultivated plant. In many countries, the orange was domesticated and planted in pots, decorate houses and apartments. The round, wrinkled fruits are covered with a red-orange skin. It peels off easily, revealing a pleasant lemon orange pulp. Jam and marmalade are prepared from the fruit, drinks and pastries are flavored with zest. The grated peel is used as spicy spice... Essential oil is used in medicine, cosmetology, and perfumery.

The citrus fruit is considered the most delicious tangerine in the world, also referred to as Suntara or Citrus Golden. Born in the mountains of India and spread widely across countries with suitable hot climates. In some countries it is grown as a house decoration plant. Orange smooth fruit with thin skin and sugar, incredibly fragrant pulp. Eaten and used like a regular tangerine.

This plant is the closest relative of lemon, also called Tripoliata, a wild and rough-skinned lemon. Since ancient times, the poncirus has grown in northern China. It is frost-resistant and is often used as a rootstock. Small yellow fruits are covered with soft fluff. Elastic, dense skin is not peeled off well. The pulp is oily, very bitter, therefore it is not used in cooking.

Ranzheron (Tashkent lemon)

A variety of lemons bred in Tashkent, for which it is also called Tashkent lemon. The smooth, rounded fruit has a pleasant citrus scent with a slight hint of pine needles. The inside and outside of the fruit is a warm, rich orange color. The peel is sweet and eaten. It tastes like an orange with a mild sourness.

In fact, these are the names of different fruits. Oroblanco was bred in the United States in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists re-crossed a new plant with a grapefruit and received a fruit superior in sweetness, after which they named Sweetie. Both citrus fruits are also referred to as Pomelite.

Light yellow or greenish fruits are covered with a bitter, thick skin. The pulp of a delicate, yellow-beige color is divided into slices and framed with a bitter film. Virtually no seeds. Sweets are eaten, similarly to grapefruit, cutting in half and taking out the sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for perfume composition.

The fruit belongs to bitter oranges, it grows in Seville. Outwardly similar to a tangerine, slightly larger in size. It is not eaten on its own because of its unpleasant taste. It is used for making marmalade, flavoring alcoholic products, and also as a rootstock.

Japanese citrus fruit obtained by combining paped and mandarin. Sudachi is similar to a slightly rounded, green tangerine, covered with a dense skin. The pulp is comparable to lime: light green, juicy, overly sour. Juice is used instead of vinegar, marinades and sauces are prepared from it, drinks and desserts are flavored.

A very sour mandarin from China. Small citrus fruits are flattened, packed in an orange-yellow thin skin. The pulp is very acidic, therefore it is not consumed in its natural form, it is used as a product for the preparation of desserts, marinades and candied fruits. 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 should be said that "tangerine" does not refer to botanical terms and classification of plants. It is a type of very sweet tangerine grown in China and the United States. The fruit is deep orange in color, easily peeled from a thin peel. The pulp is juicy, pitted. It is eaten and applied like a regular tangerine.

Citrus fruits, derived from tangerine (sweet tangerine) and grapefruit, are called Tangelo. The first plant was obtained in 1897 in the states. Mineola is one of the brightest representatives. Most Tangelo do not grow naturally and require hand pollination. All fruits are large and sweet in 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 its bright red color. The skin is thin, easy to peel off. The pulp is slightly sugary, juicy, smells delicious. Citrus fruit is used in Japanese cuisine.

Thomasville (Citranjquat)

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 city of the same name in the USA. A 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 consumed in a similar way. Lemon is replaced with green citranquat.

African cherry oranges are also called Cytropsis, Frocitrus. The plant lives in Africa. The small orange fruits resemble tangerines, they smell very tasty. The pulp contains from 1 to 3 large seeds. Citrus fruit is used as tangerine, used in folk medicine in Africa. Also, this plant is considered the strongest aphrodisiac.

The result of a hybridization of lemon and tangerine, the appearance and taste of which is confusing to many people. The fruit is similar to an orange lemon and tastes like a sweet and sour mandarin. Like both parents, it is used in cooking.

Another interesting citrus fruit derived from sweet orange and ponzirus. Citrange is similar to citrandarin, slightly larger, with a smooth surface. The taste is not the most pleasant, therefore, the fruit is not eaten fresh. It serves as a raw material for making jam and marmalade.

One of the oldest citrus fruits with the largest fruits and thick skin. Zedrat, as it is called, was the first citrus brought to Europe.

The citrus fruit is similar to 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, sweetness or a little bitterness can be felt. Fresh fruit is usually not eaten. The filling is suitable for making jam, and the massive shell goes for candied fruits. Also, an essential oil is obtained from citron, which is used in many industries.

The original and memorable citron "Buddha's fingers". Due to an unknown anomaly, the fruit shoots do not join together to form a fruit that looks like a human hand. Fruits are yellow-beige in color and contain a lot of seeds and a minimum of pulp. The fruit smells very good. Candied fruits, marmalade and preserves are prepared from the zest, grind it and add it as a seasoning to main dishes.

Japanese citrus with a very interesting taste, the result of crossing tangerine and grapefruit. Large lemon-colored fruit with a very thick skin. The pulp is sour, does not have sweetness, but on the contrary, it tastes a little bitter due to the partitions. The fruit is eaten fresh, like the grapefruit.

Citrus halimii

Citrus halimii (Mountain citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian Peninsula and the adjoining peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in the rainforests of the southern regions between elevations of 900 to 1800 m. In fact, this fruit was identified by botanists not too long ago. This was first described in 1973.

Round red fruit, up to 4 cm in diameter. Wonderful, delicious fruit. It has one bone in the middle. Similar to Longon in shape, texture and bone, but with a richer taste and aroma. Very juicy, sweet, sometimes sour. The peel is easily separated from the white-transparent flesh.

Unfortunately, fresh Lychee can not be consumed all year round: the Lychee harvest season begins in May and lasts until the end of July. The rest of the year, it is almost impossible to find.

In the off-season in Asia, you can buy canned Lychee in cans or plastic bags in your own juice or coconut milk.

Ripe fruits can be stored in the refrigerator for up to two weeks. Peeled fruits can be frozen and stored in the freezer for up to 3 months.

Lychee contains a lot of proteins, pectin substances, potassium, magnesium and vitamin C. A very high content of niacin - vitamin PP, which actively prevents the development of atherosclerosis. The widespread prevalence of Lychee in the countries of Southeast Asia (Vietnam, Laos, Cambodia, Malaysia, the Philippines, Indonesia, Thailand) is the reason for the low level of atherosclerosis in this region.

Rambutan (Ngo, "hairy fruit from Thailand").

Round fruits of red color, up to 5 cm in diameter, covered with soft processes like thorns. The pulp that covers the stone is a transparent white elastic mass with a pleasant sweet taste, sometimes with a sour tint. The bone is quite tightly connected to the pulp, and is edible.

Contains carbohydrates, protein, calcium, phosphorus, iron, niacin and vitamin C. The fruits have a short shelf life - up to 7 days in the refrigerator.

Harvesting season: May to October.

Peel by cutting the peel with a knife, or without using a knife, as if twisting the fruit in the middle.

Rambutan is eaten fresh, jams and jellies are boiled, and canned.

Mangosteen (Mangosteen, mangosteen, mangosteen, garcinia, mancut).

Fruits are about the size of a small dark purple apple. Under the thick, not edible peel, there is an edible pulp in the form of cloves of garlic. The pulp is sweet with sourness, very tasty, unlike anything else. Generally pitted, although some fruits contain small, soft pits that can be eaten.

Sometimes there are diseased Mangosteen fruits, with a dark creamy, sticky and unpleasant-tasting pulp. Such fruits cannot be identified until you peel them.

The harvesting season is from April to September.

Natural biologically active substances contained in mangosteen reduce inflammatory reactions: swelling, soreness, redness, high fever.

Dragon Eye (pitahaya, pitaya, lun yang, dragon fruit, pitaya).

These are the fruits of a cactus. Dragon's eye is the Russian version of the name of this fruit. The international name is Dragon Fruit or Pitahaya.

Quite large, oblong (palm-sized) fruits that are red, pink or yellow on the outside. Inside, the flesh is white or red, dotted with small black seeds. The pulp is very tender, juicy, slightly sweet, with an unexpressed taste. It is convenient to eat with a spoon, scooping out the pulp from the fruit cut in half.

The dragon's eye is useful for stomach pains, diabetes mellitus or other endocrine diseases.

Harvesting seasons are all year round.

Durian

The king of fruits. Fruits are very large: up to 8 kilograms.

A fruit famous all over the world for its smell. Almost everyone has heard of it, some have smelled it, and very few have tasted it. Its scent is reminiscent of onions, garlic and used socks. Due to its smell, it is even forbidden to enter hotels, transport and other public places with this fruit. To remind of the ban in Thailand, for example, they hang out signs with a crossed-out image of a fruit.

The sweet pulp of the fruit has a very delicate consistency, and does not correspond to the unpleasant smell at all. You should try this fruit at least for the reason that many have heard of it, but few dare to try it. But in vain. The taste is very pleasant, and the fruit itself is considered the most valuable fruit in Asia (Thailand, Vietnam, Laos, Cambodia, Malaysia, Philippines, Indonesia). It is very high in calories and healthy. Durian also has a reputation for being the strongest aphrodisiac.

Sold cut (into slices) and packed in polyethylene. In supermarkets you can find very interesting sweets with the taste and smell of Durian.

Sala (herring, rakum, snake fruit, sala)

Small oblong or round fruits (about 5 cm in length), red (Rakum) or brown (Herak), covered with dense small spines.

Fruit with a very unusual, bright sweet-sour taste. Someone resembles a persimmon, someone a pear. It is worth trying at least once, and then, as you like ...

You should be careful when peeling the fruit: the thorns are very dense and dig into the skin. Better to use a knife.

The season is from April to June.

Carambola (Starfruit, Kamrak, Ma Fyak, Carambola, Star-fruit).

"Star of the Tropics" - in the context of its shape, we represent an asterisk.

The fruit with an edible peel is eaten whole (there are small seeds inside). The main advantage is a pleasant smell and juiciness. The taste does not stand out in any way - slightly sweet or sour-sweet, somewhat reminiscent of the taste of an apple. Sufficiently juicy fruit and excellent thirst quencher.

Sold all year round.

It is not recommended to consume Carambola for people with severe kidney problems.

Longan (Lam-yi, Dragon's Eye).

Small fruits, similar to small potatoes, covered with a thin inedible skin and one inedible bone inside.

Longan pulp is very juicy, has a sweet, very aromatic, taste with a peculiar shade.

The season is from July to September.

Longkong (Longan, Longcon, Langsat, Lonngkong, Langsat).

Longkong fruits, like Longan, are similar to small potatoes, but slightly larger in size and have a yellowish tinge. You can distinguish it from Longan if you peel the fruit off: peeled, it looks like garlic in appearance.

They have a sweet and sour interesting taste. The fruit is rich in calcium, phosphorus, carbohydrates and vitamin C. The burnt skin of Long Kong gives off a fragrant smell that is not only pleasant, but also healthy, as it serves as an excellent repellent.

Fresh fruit can be stored in the refrigerator for no more than 4-5 days. The skin of a ripe fruit should be firm, without cracks, otherwise the fruit will quickly deteriorate.

The season is from April to June.

Sometimes a variety is also sold - Langsat, which outwardly is no different, but has a slightly bitter taste.

Jackfruit (Eve, Khanoon, Jackfruit, Nangka, Indian breadfruit).

Jackfruit fruits are the largest fruits growing on trees: their weight reaches 34 kg. Inside the fruit are several large sweet yellow lobules edible pulp. These slices are sold already peeled, because you yourself cannot cope with this giant.

The pulp has a sugary sweet taste, reminiscent of melon and marshmallow. They are very nutritious: they contain about 40% carbohydrates (starch) - more than in bread.

The season is from January to August.

You can take the risk of bringing such a monster home as a whole, it can be stored in the refrigerator for up to 2 months. But it is better to buy cut and packaged slices of pulp.

Important! Some people, after eating Jackfruit, have an unhealthy reaction in the throat - cramping, it becomes difficult to swallow. Everything usually goes away in an hour or two. It may be an allergic reaction. Be careful.

Pineapple (Pineapple).

Pineapple fruit needs no special comment.

It should only be noted that Pineapples bought in Asia and Pineapples bought in Russia are completely different things. Pineapples in Russia are a pitiful likeness of real Pineapples that you can taste in their homeland.

Separately, it should be said about Thai Pineapple - it is considered the most delicious in the world. You should definitely try and be sure to bring home with you to pamper your family. For local consumption, it is better to buy already peeled.

Pineapple Season - all year round

Mango (Mango).

By some estimates, Mango is considered the most delicious fruit in the world.

Mango is quite widely known and sold in Russia. However, the taste and aroma of Mango in its homeland is very different from what is sold in our stores. In Asia, its fruits are much more aromatic, juicier, and the taste is richer. Indeed, when you eat fresh, ripe mango grown, for example, in Thailand, it seems that nothing tastes better.

The fruit is covered with an inedible rind that does not separate from the pulp: it must be cut off in a thin layer using a knife. Inside the fruit there is a rather large, flat bone, from which the flesh also does not set, and it must be separated from the bone with a knife, or simply eaten.

The color of Mango, depending on the degree of maturity, varies from green to yellow (sometimes to yellow-orange or red). For local consumption, it is better to buy the most ripe - yellow or orange fruits. Without a refrigerator, such fruits can be stored for up to 5 days, in the refrigerator for up to 30 days, unless of course they have been stored somewhere else before.

If you want to bring some fruits home, then you can buy fruits of medium ripeness, greenish color. They keep well and mature on the road or at home.

Noina (Sugar apple, Annona scaly, sugar-apple, sweetsop, noi-na).

Another unusual fruit that has no analogues and does not look like any of the fruits we are used to. The fruits of Neina are the size of a large apple, green in color, and bumpy.

The inside of the fruit is very pleasant to the taste, sweet aromatic pulp and many hard seeds the size of beans. The unripe fruit is hard in texture and not tasty at all, it looks like a pumpkin. Therefore, having bought an unripe fruit on the market and having tried it, many tourists refuse to eat it further, immediately disliking it. But if you let it lie down for a day or two, it ripens and becomes very tasty.

The peel is inedible, it is very inconvenient to peel because of the bumpy skin. If the fruit is ripe, then the pulp can be eaten with a spoon, after cutting the fruit in half. The most ripe or slightly overripe fruits literally fall apart in the hands.

To choose a ripe tasty Noina, you must first of all focus on its softness (soft fruits are more mature), but you need to be careful, because if you press a little harder on a ripe fruit, it will simply fall apart in your hands while still on the counter.

The fruit is rich in vitamin C, amino acids and calcium.

The season is from June to September.

Sweet Tamarind (Indian date).

Tamarind is considered a spice of the legume family, but it is also used as an ordinary fruit. Fruits up to 15 centimeters long have an irregular curved shape. There is also a variety of Tamarind - the green Tamarind.

Under the hard brown peel, resembling a shell, there is a brown, sweet and sour pulp with a tart taste. Be careful - there are large hard bones inside the Tamarind.

Juice is obtained by soaking the tamarind in water and grinding through a sieve. Ripe dried tamarind is used to make sweets. You can buy in the store and bring home a wonderful tamarind sauce for meat and sweet tamarind syrup (for making cocktails.

This fruit is rich in vitamin A, organic acids and complex sugars. Tamarind is also used as a laxative.

The season is from October to February.

American Mammea (Mammea americana).

Also known as American Apricot and Antilles Apricot, this fruit is native to South America, although it can now be found in almost all tropical countries.

This fruit, which is actually a berry, is quite large, growing up to 20 centimeters in diameter. Inside there is one large or several (up to four) smaller bones. The pulp is very tasty and aromatic, and, in accordance with its second name, tastes and smells like apricot and mango.

The ripening season is different depending on the region, but mainly from May to August.

Cherimoya (Annona cherimola).

Cherimoya is also known as Cream Apple and Ice Cream Tree. In some countries, the fruit is known in general under completely different names: in Brazil - Graviola, in Mexico - Poox, in Guatemala - Pac or Tzumux, in El Salvador - Anona poshte, in Belize - Tukib, in Haiti - Cachiman la Chine, in the Philippines - Atis , on Cook Island - Sasalapa. The homeland of the fruit is South America, but it can be found in the warm all year round countries of Asia and South Africa, as well as in Australia, Spain, Israel, Portugal, Italy, Egypt, Libya and Algeria. However, in these countries, the fruit is rare. It is most common, however, on the American continent.

It is quite difficult to recognize the fruit of Cherimoya from the first inexperienced glance, since it exists in several species with different surfaces (lumpy, smooth or mixed). One of the lumpy varieties, including, is Noina (see above), which is widespread in the countries of Southeast Asia. The size of the fruit is 10-20 centimeters in diameter and the cut fruit resembles a heart in shape. The pulp resembles an orange in consistency and is usually eaten with a spoon, very tasty and tastes like banana and passionfruit, papaya and pineapple, and strawberries with cream at once. There are very hard pea-sized bones in the pulp, so be careful or you might end up missing a tooth. It is usually sold a little unripe and firm and must lie down (2-3 days) before acquiring its real amazing taste and texture.

The ripening season is usually from February to April.

Noni (Noni, Morinda citrifolia).

This fruit is also known as Big Moringa, Indian mulberry, Useful tree, Cheese Fruit, Nonu, Nono. The fruit is native to southeast Asia, but now it grows in all tropical countries.

The Noni fruit resembles large potatoes in shape and size. Noni cannot be called very tasty and aromatic, and, apparently, that is why tourists very rarely come across it. Ripe fruits have an unpleasant odor (reminiscent of moldy cheese) and a bitter taste, but are considered very healthy. In some regions, Noni is the staple food of the poor. It is usually consumed with salt. Noni juice is also popular.

Noni bears fruit all year round. But you can find it not in every fruit market, but, as a rule, in markets for local residents.

Marula (Marula, Sclerocarya birrea).

This fruit grows exclusively on the African continent. And it is not easy to find it on sale fresh in other regions. The thing is that after ripening, the fruits almost immediately begin to wander inside, turning into low alcohol drink... This property of the marula is happily used not only by the inhabitants of Africa, but also by animals. After eating marula fruits that have fallen to the ground, they are often "tipsy".

Ripe Marula fruits are yellow in color. The size of the fruit is about 4 cm in diameter, and inside is white flesh and a hard stone. Marula does not have an outstanding taste, but its flesh is very juicy and has a pleasant aroma until it begins to ferment. Also, the pulp contains a huge amount of vitamin C.

The harvest season for Marula is March-April.

Platonia insignis

Platonia grows only in the countries of South America. It is impossible to find it in the countries of Southeast Asia.

Platonia fruits are up to 12 centimeters in size, with a large, thick skin. Under the peel is a white, tender pulp with sweet and sour taste and several large bones.

Kumquat

Kumquat is also known as Fortunella, Kinkan, Japanese oranges. It is a citrus plant. It grows in the south of China, but is widespread in other tropical countries. Kumquat fruits can also be found on the shelves of our stores, but to taste it is not at all what you can taste in your homeland in the freshest form.

Kumquat fruits are small (from 2 to 4 centimeters), similar to small oblong oranges or tangerines. The outside is covered with a very thin edible crust, the inside is almost the same in structure and taste as an orange, except that it is slightly sour and bitter. Eaten whole (except for seeds).

Ripening season from May to June, you can buy it all year round.

Guajava

Guava (Guajava), Guiava or Guayava is found in almost all tropical and subtropical countries. Despite the fact that the fruit is considered exotic, you should not expect an exotic taste from it: a rather mediocre, slightly sweet taste, reminiscent of a pear. It may be worth trying once, but you are unlikely to become a fan of it. The aroma is another matter: it is quite pleasant and very strong. In addition, the fruit is very useful, rich in vitamin C and perfectly raises the general tone of the body and strengthens health.

Fruits come in various sizes (from 4 to 15 centimeters), round, oblong and pear-shaped. The skin, bones and pulp are all edible.

In Asia, a green, slightly unripe Guava, they like to consume by dipping pieces of fruit in a mixture of salt and pepper. From the outside it may seem unusual, but if you try it, the taste turns out to be quite interesting and invigorating.

Passion fruit / Fruit of passion

This exotic fruit is also called Passion Fruit, Passiflora, Edible Passionflower, Granadilla. Homeland is South America, but can be found in most tropical countries, including in Southeast Asia. It got its second name "Fruit of Passion" because it is credited with the properties of a strong aphrodisiac.

Passion fruit fruits have a smooth, slightly elongated rounded shape, reaching 8 centimeters in diameter. Ripe fruits have a very bright juicy color and come in yellow, purple, pink or red colors. The yellow fruits are less sweet than others. The pulp also comes in a variety of colors. Under the inedible rind is a jelly-like sweet and sour pulp with seeds. You can't call it especially tasty, juices, jellies, etc. made from it are much tastier.

When consumed, it is most convenient to cut the fruit in half and eat the pulp with a spoon. The seeds in the pulp are also edible, but they cause drowsiness, so it is better not to abuse them. Passion fruit juice, by the way, also has a calming effect and causes drowsiness. The most ripe and tasty fruits are those, the skin of which is not perfectly smooth, but covered with "wrinkles" or small "dents" (these are the ripe fruits).

Ripening season from May to August. Passion fruit can be stored in the refrigerator for one week.

Avocado

Avocado is also called American Perseus and Alligator pear. It is generally accepted that Avocado is a fruit. Perhaps, from the point of view of science, this is so, but to the taste it is rather a vegetable.

Fruit Avocado pear-shaped, up to 20 centimeters long. Covered with a tasteless and inedible rind. Inside there is a pulp dense like a pear and one large bone. The pulp tastes like an unripe pear or pumpkin and is nothing special. But when the avocado is well ripe, its flesh becomes softer, oily, and tastier.

Avocados are more commonly used in food preparation than eaten raw. So do not rush to try this fruit by all means. But dishes prepared with Avocado can greatly diversify the festive table. On the Internet you can find many recipes for avocado dishes, including salads, soups, main courses, but on vacation you are unlikely to need all of this, so you can not look too much at Avocado.

Breadfruit (Artocarpus altilis, breadfruit, pana)

Do not confuse breadfruit with Jackfruit. Jackfruit, although known as the Indian breadfruit, is actually a completely different fruit.

The breadfruit can be found in all tropical regions, but mainly in Southeast Asia and Oceania. Due to the very high yield of the Breadfruit, its fruits in some countries are the main product of kicking, like our potatoes, for example.

The fruits of the Breadfruit are round, very large, can reach 30 centimeters in diameter and four kilograms in weight. Ripe fruits are consumed raw, like fruit, and unripe fruits are used as vegetables for cooking. It is better to buy ripe fruits on vacation, and even better already cut into portions, because you are unlikely to be able to cut and eat the fruit whole. In ripe fruit, the pulp becomes soft and slightly sweet, tastes like banana and potatoes. Not to say that the taste is outstanding, and therefore breadfruit is not often found in tourist fruit markets. The taste of the bread can be felt only when the unripe fruit is cooked.

Ripening season of the Breadfruit tree, 9 months of the year. You can buy fresh fruits all year round.

Jabuticaba

Jaboticaba (Jaboticaba) is also known as the Brazilian grape tree. It can be found mainly in the countries of South America, but sometimes it is found in the countries of Southeast Asia.

It is a very interesting, tasty and rare exotic fruit. If you can find it and try it, consider yourself lucky. The fact is that the Jaboticaba tree grows very slowly, which is why it is practically not cultivated.

The way the fruits grow is also interesting: they grow right on the trunk, and not on the branches of a tree. Fruits are small (up to 4 cm in diameter), dark purple in color. Under a thin, dense skin (inedible) there is a soft, jelly-like and very tasty pulp with several seeds.

The tree bears fruit almost all year round.

Kiwano / Horned Melon

Kiwano Melon is also known as Horned Melon, African Cucumber, Antillean Cucumber, Horned Cucumber, Anguria. Kiwano really looks like a large cucumber in section. Although it is a fruit, it is still a question. The fact is that Kiwano fruits grow on a liana. It is cultivated mainly in Africa, New Zealand, on the American continent.

Kiwano fruits are oblong, up to 12 centimeters long. The color is yellow, orange and red, depending on the degree of ripeness. Under the dense skin, the flesh is green, the taste is somewhat reminiscent of a cucumber, banana and melon. The fruit is not peeled, but cut into slices or halves (like a regular melon), and then the pulp is eaten. In its raw form, both unripe and unripe fruits are consumed. Unripe fruits can be eaten with the seeds as they are soft. Also used with salt.

Miracle fruit

The magic fruit is native to West Africa. He does not possess outstanding exotic taste, but it is known and interesting in that after you eat it, all foods will seem sweet to you for about an hour. The fact is that the Magic Fruit contains a certain protein that blocks the taste buds on the tongue for some time, which are responsible for the sour taste. Therefore, you can eat lemon, and it will taste sweet to you. True, only fresh plucked fruits have this property, and during storage they quickly lose it. So do not be surprised if the "focus" does not work on the purchased fruit.

The fruit grows on small trees or shrubs, have a rounded oblong shape, 2-3 centimeters long, red in color, with a hard bone inside.

The magic fruit bears fruit almost all year round.

Bael (Bael, wood apple, wood apple)

It is also known under other names: Aegle marmelos, stone apple, limonia acidissima, feronia elephantum, feronia limonia, hesperethusa crenulata, elephant apple, monkey fruit, curd fruit. It is very widespread in the countries of Southeast Asia (India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Thailand).

This fruit grows on a tree and reaches 5-20 cm in diameter. The fruit is gray-green (unripe) to yellow or brown (ripe) with a very dense, rough skin resembling a nut shell. The pulp of the unripe fruit is orange, divided into segments with white seeds. In a ripe fruit, the pulp is mushy, brown in color, sticky, it can taste sour or sweet.

Bail's fruits are not so easy to find in fruit markets as a whole. And even if you meet him, you yourself will not cope with him. The fact is that its rind is hard as stone, and it is impossible to get to the pulp without a hammer or hatchet.

If you don't manage to try it fresh (which, in general, you shouldn't worry about), you can buy tea made from Bail fruits, called Matoom tea. It consists of dried orange-brown circles, divided into several segments. It is believed to be very effective in the treatment of gastrointestinal, colds, bronchial and asthmatic diseases. It is also used in cooking (tea, drinks, preserves, jams, salads) and cosmetology (soap, aromatic oil).

Ripening season from November to December.

Buddha's hand

The Buddha's hand is a kind of Citron. It is also called the Fingers of the Buddha and the Finger Citron.

We decided to mention this very exotic fruit so that you do not try it during your holiday in a tropical paradise. This is not the kind of fruit you enjoy. Undoubtedly, the fruit is very interesting and healthy, and when you see it, you will most likely have a desire to try it. But don't be in a hurry. It is widely used in cooking, but you are not likely to eat it. The fruit of the Buddha's Hand is almost entirely composed of a peel (inedible pulp), which is similar to lemon peel in taste (bitter-sour taste) and violet in smell.

The fruit is very interesting in shape and looks like a palm with a large number of fingers, reaching a length of 40 centimeters. You can buy it only in order to bring it home with you as a souvenir, and already at home prepare various dishes with citrus flavor from it (compote, jelly, candied fruit).

Banana (Banana, Musa)

Well, in general, everyone already knows about bananas. We accidentally remembered the banana so that you can vote for them if they are your favorite. By the way, it is worth mentioning that bananas in exotic countries taste much better than those that are sold at home, so be sure to try bananas on vacation, you may like them even more than before.

Papaya (Papaya, Melon tree, Breadfruit)

Papaya is native to South America, but now it is found in almost all tropical countries. Papaya fruits grow on trees, have a cylindrical oblong shape up to 20 centimeters in length.

Many who have tried Papaya say that it is more a vegetable than a fruit. But that's because they were eating unripe Papaya. Unripe Papaya is really very widely used in cooking, salads are made from it (be sure to try the spicy Thai Papaya salad called Som Tam), meat is stewed with it and simply fried.

But ripe papaya raw is really delicious and sweet. In texture, it resembles a dense melon, and the taste is something between a pumpkin and a melon. On sale there are both whole green fruits (not yet ripe, for cooking), and yellow-orange (ripe, ready to eat raw). It is not worth buying the whole fruit, it is better to buy ready-to-eat, peeled and cut into slices Papaya.

You can meet Papaya in tropical countries all year round.

Coconut (coconut, cocos, coco)

Coconut and coconut are often used as identical words. However, the name "coconut" in this case is not correct, because coconut, by its structure, is referred to as stone fruit crops such as apricot or plum.

Coconut is the fruit of the coconut palm, which grows throughout the tropical zone. Belongs to the category of fruits.

It is a large round (up to 30 cm in diameter) fruit weighing up to 3 kg. Koros has conditionally two degrees of maturation. A young coconut has a smooth light green or green-yellow outer layer, under which is a hard bone.In turn, under it is a clear (coconut water) or white emulsion (coconut milk), with a small jelly-like layer of coconut pulp on the walls of the shell. The liquid inside with a slightly sweet taste quenches thirst well, the pulp can also be eaten by scraping it off the walls with a spoon.

Another degree of ripening (or overripe) that we see in our stores is the following: on the outside there is a fibrous and rough layer, under which is a hard brown shell, and under it is a thick layer of white flesh and a slightly turbid liquid. This liquid, as a rule, is not tasty, and the pulp is dry and tasteless.

When opening a coconut, you need to be careful, here you cannot do with one universal kitchen knife, you will need more "heavy artillery". But fortunately, if you buy a coconut in tourist areas, you do not have to worry about opening it: it will be opened in front of you, and, most likely, they will also give you a drinking straw and a spoon for "scraping" the pulp. Chilled coconut is most delicious.

Tourists love a special coconut cocktail: you need to drink a little coconut juice, and add 30-100 grams of cognac, rum or whiskey there.

Coconut contains vitamins A, B, C, proteins, sugar, carbohydrates, organic acids; minerals - sodium, calcium, potassium, iron, phosphorus.

The ripening season is all year round.

Sapodilla or sapot tree or woody potato (Manilkara achras, M. zapota, or Achras zapota), sapodilla, prang khaa, la-mut, naseberry, chiku)

Sapodilla is an oval or round fruit up to 10 cm and weighing 100-150 g. It looks very much like a plum. The skin is matte and thin, and has a color ranging from light to dark brown.

Ripe fruit has a sweet taste with a slightly caramel flavor. In structure, the pulp resembles a persimmon - soft and juicy, and just like persimmon it can "knit" a little, only much less. Inside there are several large black bones with a hook at the end (you need to be careful when using). As a rule, it is not recommended to store the fruit for more than 3 days, because it quickly deteriorates and sour. Therefore, Sapodilla is practically not found on the shelves of our stores. Unripe fruit is also not recommended to be consumed, because it tastes very unpleasant. It is worth choosing ripe fruits based on their color (those that are yellower or brown are more ripe, green should not be chosen at all) and softness. Hard fruits are completely unripe, ripe fruits give in to pressure a little, and overripe ones are squeezed very easily.

Sapodilla grows in countries with a tropical climate, in particular in America, India, Thailand, Indonesia, Malaysia, Sri Lanka, the Philippines.

Most often, Sapodilla is used in desserts, salads and drinks. Unripe fruits are used for diarrhea, burns, as well as in cosmetology.

Contains vitamins A and C, iron, calcium, carbohydrates.

The ripening season is from September to December.

Pomelo

Pomelo or pomela or pamela

The pomelo is a citrus fruit and is considered the largest among this family. It is often compared to grapefruit. As a rule, the fruit has a round shape, can reach up to 20 cm in diameter and weigh up to 10 kg !!! Coloring, depending on the variety, can be from green to yellow-green. The rind is very thick, inside there is a light flesh: from white to pale yellow or pink. The pulp is divided into slices, separated by film septa. Each lobule has large fibers and may contain small white bones. Pomelo tastes sweet with sourness, can be slightly bitter. Compared to, for example, the same grapefruit, the Pomelo pulp is drier.

Pomelo grows in the countries of southeast Asia (Malaysia, China, Japan, Vietnam, India, Indonesia), on about. Tahiti, Israel, USA. In Russia, you can buy it in any supermarket, so it is not so exotic for the residents of Russia.

Choosing a Pomelo should be guided, first of all, by a pronounced fragrant citrus scent and soft peel. Before use, you need to peel it from a thick peel by making several cuts (to make it more convenient and easier to clean), then divide it into separate slices, which are also freed from partitions (they are very hard). Store at room temperature for up to a month, peeled - in the refrigerator, no more than 3 days.

This fruit is used in cooking, in cosmetology. In some countries, it is consumed with salt, chili and sugar, dipping peeled wedges into this mixture.

Pomelo contains vitamins A, B, C, trace elements, fiber, essential oils.

Ripening season: all year round.

Fig (fig, fig tree, fig, wine berry, Smyrna berry, Ficus carica)

Fig fruits can be round, pear-shaped or flattened with one "eye". On average, a ripe fruit weighs about 80 g, up to 8 cm in diameter. Top covered with a thin, smooth skin from yellow-green to dark blue or purple. Under the skin is a layer of white crust. Inside, the pulp is very sweet and juicy with small seeds, jelly-like consistency, reminiscent of strawberries in taste. By color - the pulp is pink to bright red. Unripe fruits are inedible and contain milky juice.

It grows in Central Asia, the Caucasus, the Crimea, and the Mediterranean countries.

Choose ripe Figs with a dense skin, no spots, slightly soft. It is recommended to store it no more than 3 days in the refrigerator, because it deteriorates quickly and is not transportable. You can eat with the peel, cut into slices or in half, scraping the pulp with a spoon. Most often, figs can be found on store shelves only in dried form. Dried fruits are pre-soaked in water before use, water after such a "soak" can be drunk (useful substances are transferred there).

Figs are dried, pickled, jam and jam are made. Dried, it is more nutritious and high-calorie than fresh.

Figs contain a lot of potassium, iron, vitamins B, PP, C, carotene, minerals and organic acids.

Ripening season: August to November.

Kiwi (Actinidia deliciosa, Actinidia chinensis, Kiwi, Chinese gooseberry, Chinese grapes)

Kiwi fruit is a berry. It has small fruits of a round or oval shape, covered on the outside with a fleecy thin brown skin. Fruit weight can reach up to 80 g, diameter - up to 7 cm. Under the skin there is a juicy pulp, depending on the variety, it can be from green to yellow. In the very middle of the fruit, the flesh is white, surrounded by many small black seeds. The seeds are edible and taste sour. Kiwi pulp is generally sweet with a slight sourness, reminiscent of a mixture of gooseberry, apple, pineapple.

Kiwi is grown in countries with a subtropical climate (Italy, New Zealand, Chile, Greece). There are also small plantations in Russia (Krasnodar Territory). You can buy it everywhere at any time of the year.

You need to choose even fruits, without dents and other damage to the skin, their ripeness is determined by the softness of the fruit. If the fruits are tough and firm, then they will ripen at home without any problems, for which they need to be placed in a bag with apples for one or two days. Kiwi can be stored at room temperature for up to 5 days, in the refrigerator - up to two weeks, previously, put in a bag or plastic container.

There are two ways to consume Kiwi: peel and cut into wedges, or cut in half and eat away at the flesh with a spoon.

Kiwi contains a large amount of vitamins B and C, calcium, potassium, phosphorus, magnesium.

Various desserts, fruit salads are made from it, served with meat, fish, seafood, drinks are prepared (syrups, liqueurs, wine, cocktails). Used in cosmetology.

Chrysophyllum cainito, star apple, cainito, kaimito, (caimito, star apple), milky fruit

Star apple fruits are round or oval up to 10 cm in diameter. The peel is thin, smooth from green to purple or brown, depending on the variety. Under the peel there is a layer of crust of the same color as the crust itself. The pulp is from white to purple, juicy, sweet, sticky, jelly-like, with apple flavor... Inside, up to 10 firm hard brown seeds, up to 2 cm long. In cross-section, the flesh resembles a star. Unripe fruits are knit and inedible. Milky juice, which remains even in ripe fruits, is very sticky, as a result, when consumed, the lips may stick together a little.

It grows in countries with tropical climates: South America, India, Indonesia, Malaysia, Vietnam, the Philippines, West Africa.

Ripe fruits should be chosen for a slightly wrinkled peel and softness with pressure, no damage. It can be stored in the refrigerator for up to 2-3 weeks. The fruits tolerate transportation well. Before eating, the fruit must be cooled and peeled and peeled (they are bitter). You can eat it, either by cutting it in half and choosing the pulp with a spoon, or by cutting it into slices, like a watermelon, the bones are inedible.

Used in the preparation of desserts.

Star apple is rich in vitamin C and trace elements. Very nutritious.

Ripening season: February to March.

Guanabana (guanabana, annana muricata, sour cream apple, annona prickly, graviola, sauce, sauasep)

Guanabana is a close relative of Noina and Cherimoya, and they can really be confused with an inexperienced eye in appearance and even in taste. Their main difference is in the peel: Guanabana's peel surface is clearly similar to rare low spines or villi, although in fact these processes are soft and not at all prickly. The fruit is round, irregularly elongated, large enough, can reach a weight of 12 kilograms, although usually on sale there are fruits weighing no more than 3 kilograms.

The homeland of Guanabana is tropical America, but today it can be found in almost all tropical regions, including in the countries of Southeast Asia. You can find this fruit not in every fruit market, but if you find it, be sure to try it.

The pulp of the fruit is white, soft, creamy and slightly fibrous in texture. It tastes sweet and slightly sour, unlike any other fruit. Inside there are a large number of hard bones in the size and shape of a large bean.

In an unripe fruit, the flesh is firm and tasteless, like a pumpkin. Moreover, the fruits are often sold unripe (ripen within a few days), which is why tourists, having bought it and tried it, do not immediately fall in love with it. But it is enough to let her lie down for a couple of days, as she acquires her unique taste... To select a ripe fruit, you need to press a little on it, the peel should bend slightly. Hard, dense fruits - unripe.

You can eat Guanabana by cutting the fruit in half and scraping the pulp with a spoon, or by cutting it into slices and eating it like a watermelon. Peeling a ripe fruit from the peel will not work.

Guanabana is a perishable product and should be kept in the refrigerator. If you want to bring it home, choose hard unripe fruits, they ripen quite well within 2-3 days, but then deteriorate.

The ripening season for Guanabana is all year round.

Tamarillo (Tomato tree, Cyphomandra beetroot, Cyphomandra betacea)

Tamarillo is an oval-shaped berry, reaching a length of 5 to 10 cm, a diameter of up to 5 cm. The color of the fruit varies from yellow to dark red and even purple. It looks and tastes very much like tomatoes, which is why its second name is Tomato tree but still it is a fruit. Its rind is hard, smooth and bitter. Very similar to a tomato with a currant flavor, but has a slightly pronounced fruity odor. The pulp can be yellow or orange in color. As a rule, it has two sections inside with light or dark small seeds (depending on the color of the peel of the fruit itself, the lighter the color, the lighter the seeds).

It grows in the countries of South America (Peru, Ecuador, Chile, Bolivia, Colombia, Brazil, etc.), some countries of Central America, Jamaica, Haiti, New Zealand.

You need to choose even and smooth fruits, without external damage, slightly soft. At the same time, you should know that yellow and orange fruits are sweeter, and darker colored fruits become sour as they ripen. Ripe fruits are stored for a short time (in the cold no longer than 7 days), unripe - they are able to ripen at room temperature. Poorly tolerated transportation.

Tamarillo is eaten, after peeling it from the peel (it is inedible), and slightly capturing a layer of pulp, or cutting it in half and scooping the pulp out with a spoon.

It is widely used in cooking, using it in dishes and as a vegetable and as a fruit.

Tamarillo is rich in vitamins (A, group B, C, E) and trace elements.

The ripening season is all year round.

Feijoa (Pineapple Guava, Acca sellowiana)

Feijoa is a small oval berry, 3 to 5 cm long, up to 4 cm in diameter.The average fruit weighs from 15 to 50 g. The feijoa fruit has a color from light to dark green, sometimes with a whitish bloom, dried on one top "tail". The skin is thin, dense, it can be smooth or slightly bumpy, wrinkled. The pulp under the skin, depending on the degree of ripeness, is from white or creamy to brownish (in the latter case, they say that the berry is spoiled). Inside, the pulp is divided into sections, in the center of which there are several light-colored edible seeds. Consistency ripe feijoa light and jelly-like. The berry tastes juicy, sweet and sour, reminiscent of a mixture of strawberries with pineapple or strawberries with kiwi (people have different tastes).

It grows in countries with a subtropical climate: in South America (Brazil, Colombia, Argentina, Uruguay) in the Caucasus and southern Russia (Krasnodar Territory), Abkhazia, Georgia, Crimea and Central Asia.

You can eat it as a whole fruit together with the peel, however, this is not for everybody, because Feijoa peel tastes sour and knits. In most cases, the feijoa is cut in half and scooped out with a spoon, or you can peel the skin with a knife and eat the peeled fruit.

For immediate use, you need to choose soft (ripe) fruits. If you have to transport, then the tough (unripe) feijoa fruits are perfect for this, and will ripen on the road. Ripe berries should be stored for no more than 3-4 days.

Feijoa contains a large amount of iodine, acids, vitamin C.

It is used in cooking: jams and jellies, salads and drinks are prepared.

The ripening season is October-November.

Pepino (Melon Pear, Sweet Cucumber (Solanum muricatum)

This pretty large berry grows weighing up to 700 g. In shape, the fruits can be different and oblong, and pear-shaped, and round. The color is mainly from pale to bright yellow, sometimes with purple blotches or stripes. Ripe fruit is very juicy and sweet, reminiscent of melon in taste, while unripe fruit can slightly sour. The rind is thin, dense, smooth. The flesh is yellow, inside there are sinuses with small light-colored seeds (edible). Before eating, it is customary to peel the fruit (it is edible, but unpleasant to the taste)

It is cultivated in large quantities in South America (Peru, Chile), New Zealand.

You need to choose ripe fruits for a rich yellow color with a slightly pronounced fruity aroma and a little soft. A feature of Pepino is that ripe fruits can be stored for several months in the refrigerator, unripe fruits can ripen and can also be stored for a long time.

Contains vitamins (A, B, C, PP), keratin, iron, potassium, pectin.

They are used in cooking, along with vegetables, especially the unripe fruits of Pepino.

The ripening season is all year round.

Santol or Cato (Sandoricum koetjape, santol, kraton, krathon, graton, tong, donka, wild mangosteen, false mangosteen)

Santol grows in the countries of Southeast Asia (Thailand, Vietnam, Cambodia, Laos, Indonesia, the Philippines).

The fruit of Santola is round in shape from 8 to 15 cm in diameter with a long stalk. Depending on the variety, it can be from yellowish to brown, the rind is slightly velvety on top. Fruit color is usually uneven with pigmentation all over the surface. Under a rather thick peel, there is a whitish opaque pulp similar to "garlic" cloves, up to 5 pieces. Inside each lobule there is a large brownish bone (it is not recommended to eat it unnecessarily, since it has a laxative effect). The pulp is juicy in taste, it can be from sour to sweet and sour, a bit like mangosteen. As a rule, the fruits of the yellowish varieties are sweeter.

Before use, you need to peel the fruit from the peel (it is inedible), after cutting it across into two halves, using a knife or peeling it with your hands, and then remove the pulp slices and free them from the bones. The pulp is poorly separated from the bone, so it is customary to suck it. Sometimes Santol is eaten with salt and pepper.

Santola fruits contain large amounts of iron, magnesium, fluoride.

They are used in cooking (desserts, alcohol) and cosmetology (masks, scrubs).

The ripening season is from May to June.

Jujuba or ziziphus (Zizyphus jujuba) (unabi, Chinese date, breast berry, jujuba, jujube)

The fruit of a shrub is ovoid or round in shape in length from 2 to 6 cm, depending on the variety. Outside, the fruit is smooth, shiny, from green or yellowish to dark red, even brown. Sometimes the color of a jujube can be heterogeneous over the entire surface, as if spotted. The skin is thin and almost inseparable from the fruit. Inside, the pulp is white, dense, very juicy and sweet, reminiscent of an apple. In the middle, as a rule, there is one oblong bone. Jujube has a slightly fruity aroma.

Grows in countries with temperate climates to subtropical, in particular Thailand, China, India, Japan, middle Asia, Mediterranean, southern Russia, Caucasus.

You need to choose dense fruits, but not very tough (they can be savory), dark red or brown. Eat with the peel. Fresh fruits are poorly stored, so it is recommended to dry them.

Juyuba is a useful and even medicinal product. It is consumed both fresh and dried. Rich in vitamins A, B, especially vitamin C, sugars, acids, trace elements.

It is widely used in cooking (drinks, wine, jams, canning, etc.), medicine (has a calming, anesthetic, tonic effect), cosmetology.

The ripening season is from August to October.

Burmese grapes or Mafai (Mafai, Baccaurea ramiflora, Baccaurea sapida)

The Mafai fruit tastes very much and looks similar to the Longan fruit. They range from yellow to red in color, up to 5 cm in diameter. The rind is thin, soft, smooth. Inside there are 2 to 4 cloves that look like garlic cloves. The pulp is juicy, white, sweet and sour with a refreshing effect. Inside each lobule there is a stone that does not separate from the pulp, the stone tastes bitter. Because of this, it is not very convenient to eat the fruit, since almost all the pulp remains "stuck" to the bone, and it is impossible to separate it in any way. This fruit does not have a characteristic aroma. In general, it cannot be said that this fruit is worth "hunting" in order to be sure to try it.

The peel of Mafai is cleaned well (the pulp is mentioned above), it is best stored in the refrigerator.

You can meet this fruit in Thailand, Malaysia, Vietnam, India, China, Cambodia. Very rare.

The ripening season is from May to August.

Everyone who travels to Thailand is interested in what kind of fruits grow in Thailand? What are they called correctly?
How to recognize them and what time of year is the season of the most popular and beloved fruits such as mango, papaya or mangosteen.
The article contains absolutely all fruits of Thailand, with descriptions, photos and names, prices for fruits in Thailand and the seasons of their ripening and eating. After reading, you will remember what the fruits of Thailand look like and what they are called in Thai, which will make it easier to choose and buy them in the market.
At the bottom of the article there is a table of the ripening of Thailand fruits by months, it is easy to determine the lowest prices for Thai fruits during the year.

Fruit of Thailand photos with names and descriptions

Mango is the most delicate fruit in Thailand (Mamuang in Thai)

Let's start with the most delicious, popular and beloved fruit among Russians - Mango.
Thai mango - (Ma-muang in Thai) has many varieties. Let's not go into details
they are all delicious and edible.
Some people prefer the oblong Thai yellow mangoes,

the most popular mangoes in Thailand - these are

someone loves round, small and plump (I think they are sweeter)

For me, the king of fruits in Thailand is not durian, but mango. Because such delicious mango like thai mango, you can't taste it anywhere else.
Mango is good for your health. Despite the fact that it is sweet, eating mango will not harm the figure, so you can safely make necks, salads from it, add to desserts and cook jam.

In Thailand, many cosmetic products, creams, masks, toothpastes are produced on the basis of mango. Round Thai mango toothpastes are generally a delight.
In Russia, you can order them in the online store Siamgarden.ru, the prices are good there and everything is in stock, there is no need to wait for months for a parcel from Tai.

The season for Thai Mango falls in March - June. In general, mango bears fruit in Thailand several times a year.
Unfortunately, during the tourist season (from October to March), prices for mangoes are generally not humane, but all because it is not available in such quantities.
But he who seeks will find. This winter, in the Jomitien market there was also such a price for mango:

Although the average price for a mango is now 60 baht. In summer it's even cheaper - 30 baht per kilogram.

Life hack for tourists: buy the hardest and hardest mangoes home. Take different varieties of mango. Do not disdain green mangoes, they will ripen within a week.

In general, when buying a mango, you need to pay attention to the following things: Mango peel should be dense and clean. No dark spots or puffiness.
Do not wrinkle mangoes when buying, they quickly deteriorate. By the way, mangoes are as tender as bananas. I put a little pressure on them - that's it.

Vendors in the markets will ask in Russian "With me?" "Home?" and depending on the answer, throw mangoes into the bag for you. So, smile and collect your own mangoes, since the market is everywhere the market, before you can blink an eye, you will be thrown into sluggish and spoiled.

Don't buy huge mangoes. It is much more convenient to eat and peel those mangoes that are the size of a girl's palm. Such mangoes by weight are 3 - 3.5 pieces per kilogram.
Thais peel a mango like this: they take a knife, cut the mango together with the peel on one side and on the other. The pulp is cut with a knife to the skin and then horizontal strips are made. The resulting cubes are easily cut into a plate:

I personally do not like the popular Thai dessert "mango stiki rice" (glutinous rice with mango - khau niyau mamung). It is much more pleasant to eat mango without rice. But my children are just delighted and they even take ice cream along with glutinous rice and mango.

The king of fruits of Thailand - Durian (Thu-rian)

Everyone who travels to Thailand knows about Durian. Everyone who has been to Thailand should try it, since this is exactly the very exotic that cannot be ignored.
A huge prickly fruit costs crazy money, especially in the off-season.
A small piece of durian packed in plastic is sold for 120 - 150 baht.
At the same time, fans and connoisseurs of Durian advise to eat it immediately after cleaning, as it very quickly begins to fade and stink.

Almost all hotels in Thailand have a sign saying that entry with durians is prohibited. It is clear why. Nobody likes a mixture of rotten onions, garlic and garbage, and this is exactly what peeled durian smells like, as it contains a huge amount of sulfur, which, interacting with oxygen, gives such a smelly smell.

Durian tastes like a fat milk cream, somewhat similar to ice cream. I can't say that you can eat durians every day. Also, durians are very high in calories.
Refrain from eating durian if drunk. Since durian can greatly increase blood pressure, which, together with drinking, can harm your health.
The price of Durian during the harvest season starts from 100 baht per kg. Durian season in Thailand is summer. June to August. Durian is also sold throughout the year, but it is more expensive and the choice is less.

Dragon fruit - the most tasteless fruit in Thailand - Pitthaya (Kheu - mang: con)

Oh, I remember how I wandered at night with my husband around the night Bangkok in search of this very dragon, which our relatives ordered to bring to us. The dragon was eventually found in Bangkok's night fruit market, but was it worth the effort?

In my opinion, Dragon Fruit is a tasteless thing. This beautiful cactus relative has neither taste nor smell. Nevertheless, many people love the dragon fruit and buy it in Thailand.

Some people eat it with lime juice, they say it tastes better.
Deliciously add the Dragon to smoothies and milk necks, ice cream, decorate desserts.
The dragon is very low in calories, its bones improve vision, and it is also useful for diseases of the stomach and intestines.

The dragon looks very exotic. It comes with white and raspberry flesh inside, the color does not affect the taste.
To eat a dragon, you need to cut it in half and eat it with a spoon. or after peeling the peel, cut into wedges.
It is added to salads, tinctures and syrups.
The price of Dragon Fruit fluctuates depending on the season. From 40 to 80 baht per kg.

Dragons grow in the form of creepers, but in general the dragon fruit is a cactus.

Noyna - the heavenly apple of Thailand - (Noy-na)

It looks like a green scaly ball. Solid to the touch. In Thailand, the noina fruit is called a sugar apple.
The inside of the noina is filled with cream-like pulp. Lots of bones. It is customary to eat by cutting poplam, throwing out bones, which are poisonous enough if you eat a lot of them on purpose.

Noinu, or sugar apple, is definitely worth trying in Thailand, the sweet, soft pulp inside is somewhat reminiscent of a pear in taste.

Noyna is sold throughout the markets of Thailand, the price in the harvest season is about 40 baht per kg. Sold all year round, I bought somewhere for 60-70 baht per kg.
Noina can be made into a delicious children's dessert by mixing Noina pulp with coconut juice and freezing.

Rambutan is the hairiest fruit in Thailand (Ngo)

Rambutan is one of my favorites. Its pros: easy to clean, easy to eat, delicious.
Rambutan belongs to the lychee family, and the word "rambutan" in Malay means hair.

Be careful when buying. Fresh and tasty rambutan should have healthy hair.
That is, no blackness, the appearance is vigorous, with red-green hairs.

To eat it, you need to cut it in a circle with a knife, press on the skin, which will peel off and eat, spitting out a bone that is inside it (one), but it separates extremely badly.

The taste of rambutan is hard to describe. It is firm like grapes, with a scent of rose and spices.
The price of rambutan starts at 40 baht per kg.
Stores very poorly. You may not get to Russia.

Mangosteen - unusual garlic (Mang - khuuk)

the most delicious and delicate Thai fruit - mangosteen!

Another favorite of mine. Exactly in the top 5 fruits in Thailand in my ranking.
Inside the mangosteen there are many cloves that look like garlic. This is what we call him among ourselves.
The pulp is juicy, sweet and sour, reminiscent of a mixture of peach and grapes, cannot be described, you need to try.
The fewer slices inside the mangosteen, the fewer seeds.

It is easy to clean: just like the rambutan in a circle, you just need to twist the halves in different directions.

Thais clean mangosteen simply by scrolling the top flower in different directions. When the flower has fallen out, divide the mangosteen in half with your fingers.

How to choose fresh mangosteen?
Take the fruit in your hand. It should not be too soft, but also not wooden. If it's wooden - that's it, it's gone, the same thing with a soft, rotten fruit. Should be easily pressed with your finger.

Mangosteen becomes woody after spending a lot of time in the refrigerator or outside.
Freshly harvested mangosteen is good for girls on a diet. Its calorie content is only 40 kcal per 100 grams of pulp. Mangosteen peel is used in Thai medicine for many diseases as an antiseptic, astringent, diarrhea remedy and to improve bowel function.

Prices for mangosteen in Pattaya are from 50 to 120 baht. Mangosteen's season is summer.

Papaya - like boiled carrots (mala-koo)

The oldest Indo-Chinese fruit. Super useful. It is possible and necessary even to give small children as the first complementary foods.
It tastes like Thai papaya, they say it's not as wonderful as Indian papaya. But I haven't tried Indian, there is nothing to compare with.
There is no pronounced taste. Probably, papaya tastes like boiled carrots the most to me.
Papaya weighs between 1 and 8 kg.
To choose fresh and good papaya, look at the rind. It should be yellowish with a green tint.
The all-green papaya goes into the famous Som Tam salad.
Oh, that's where it really tastes good! Drooling at the memory. Sometimes, in Som, they put green mango instead of green papaya.

The papaya should be eaten by cutting the skin off like a potato and dividing the fruit in half to remove the seeds inside.
low-calorie papaya helps with many ailments.

In winter, another variety is sold in Pattaya, which looks like a large peach. The difference is that it has no seeds at all, but it tastes like strawberries.

Papaya costs in Thailand from 20 baht per kg. On average, one papaya costs 20-40 baht.

Passion fruit - the most fragrant and healthy fruit in Thailand (Passion fruit) (Sau-va-root)

Too great fruit... Exotic for Russia due to its poor transportation.
Passion fruit is a fruit with a very rich aroma and taste. The jelly-like pulp under the thick skin smells really cool!

Passion fruit is usually cut in half and eaten with a spoon. One of the most delicious and low-calorie fruits, and on usefulness it will give 100 points ahead to everyone!

Being a fan of passionfruit, I found out in foreign sources that it contains a huge amount of vitamin C and iron, and this is very unusual, since usually fruits only contain vitamin C, which is known to be absorbed in extremely small quantities without iron.
Passion flower, passion fruit or passion fruit - on the contrary, allows the body to assimilate the entire supply of vitamin C, as well as iron, which makes it very, very useful during colds, for raising hemoglobin, for a weakened, tired body.

Passion fruit is especially useful for girls and women, as it has antioxidant properties and eating it has a beneficial effect on the skin, which becomes younger, rashes and pimples go away, the body rejuvenates and vitality appears.

The best and useful option Eating - eat raw, with a spoon, about 3-4 fruits per day. Since passionfruit contains a lot of vitamin C and it is a sweet and sour fruit, people with high acidity need to be careful. Passion fruit can be dangerous for them and bring heartburn.

Passion fruit is also indicated for those who have problems with the intestines and digestion. Literally in 2-3 days of eating, the chair gets better and all pains, bloating, flatulence, the initial types of hemorrhoids and cracks disappear.

The price of passion fruit in Pattaya markets varies from season to season. Bottom plank - 60 baht. The season is summer-autumn, in winter passion fruit is sold at 100-120 baht per kg.

HERE IS THE SUCH PASSION YOU CAN BUY

When choosing passion fruit, take fruits with wrinkled skin, this is a ripe fruit. It is desirable that the passionfruit is of medium hardness, of a good color of ripe eggplant. A smooth skin indicates that the fruit was recently picked, it may be sour, but you can also take it.

Useful information for tourists in Thailand

We have been living in Pattaya for many years and over the years we have accumulated a lot useful information, which will help you save money, because the ruble to baht exchange rate does not inspire optimism and I think no one has extra money.

Here are the articles that are most helpful to you before you travel:

Where to buy fruit in Pattaya profitably and cheaply

The most favorable prices for fruits in Pattaya can be found in the markets:

Ratanakaorn market. The address is Tepprazit Street, in the middle, next to the Colosseum show. It works from 5 am to 15-16 pm.

Wat Bun Market - located on the street. Wat Boone, adjacent to Paradise Condo, Park Lane, Amazon, Atlantis. It works from morning until 18 pm.

Jomtien Night Market. Located in the middle of the Jomtien waterfront, within walking distance of the Aqua condo. Open from 5 pm to 11 pm Prices may be higher than Wat Bun and Ratanakorn.

The Ambassador Hotel has fruit rows, the prices there are quite reasonable, there is no point in going to the city especially for fruit.

There are no good cheap markets in the center of Pattaya. Overpriced, overweight.

In the area of ​​st. Pattaya Park, next to the hotel there is a good market that works from lunch until late at night, and also, in the same street, fruits are often sold by farmers from cars

Sapodilla - like a tasteless persimmon (La-mut)

While in Thailand, I certainly tried almost all fruits, but there are some that cause confusion. Here is one of the sapodilla.
Tastes like unripe persimmon. Some strange astringent taste, in general, some kind of nonsense. If you are thinking of tasting, then sapodilla is inexpensive (of course)), the price of sapodilla in Pattaya is about 30-40 baht per kg.
Use a fruit that has a soft skin. The harder it is, the more it knits.

Baltic herring - sour strawberry (Sa-La (Ra-kum in Thai) Snake fruit

Certainly serpentine. Even when you take it in your hand, it feels like you are touching the snake by the skin. Likewise rough and prickly.

Sour pulp growing on a snake palm. It helps well to cope with diarrhea, since the fruits of herring contain tannin.
I do not see any other purpose of taking herring internally, except for antidiarrheal properties. Since the taste is rather strange for us. Sour, astringent.
It cleans well, the skin peels off by itself, you just have to press.

The price of Baltic herring (snake fruit) in Pattaya is 70 - 90 baht per kg.

LICHIE IS A WHOLE PERFUME FACTORY OF CHEAP PERFUMES

That's what Thais love, it's lychees. Litchi in marinade, lychee in compote, lychee everywhere.
Lychee fruits look very beautiful - such a soft pink ball that also smells good.
In appearance, the lychee is similar to both rambutan and longan. Lychee also has one bone inside the transparent pulp. The bone is not eaten.

For my taste - lychee painfully resembles perfume. So my aroma is stifling and intoxicating to me.

The price of lychee in Pattaya is 100-120 baht per kg. The season is June.

Lychee is very useful, it lifts the mood, contains a lot of B vitamins, phosphorus, protein, iron, pectin, while being low in calories.

Star fruit - (Carambola) Ma-feung) Star fruit

CARAMBOLA - FRUIT STAR!

The undoubtedly beautiful and exotic carambola fruit is star fruit.
It is not cleaned, it is simply cut across so that 5 final stars are obtained.

Serves as a decoration for the table, cocktails, etc. It tastes more like a vegetable than a fruit.
Very watery and sourish. Healthy, contains many vitamins.

Ripe carambola of bright yellow color. In Pattaya it is easy to find carambola just growing like a weed in the trees. The tree bears a huge amount of fruits that fall off and which no one even picks. Thais almost do not eat carambola, and if they do, they add greenish to salads.

The price in Pattaya for carambola (star fruit) is around 40 baht per kg.

Longan - Dragon Eye - (la-miai)

Long yang is the Chinese word for dragon's eye. Free translation from Chinese, and here it is - Longan.
The bone really looks like someone's eye.

Longan is one of my favorites. tastes like tasty and ripe melon but be careful
Longan is very easy to overeat. Then there will be a feeling of lightheadedness and nausea.
You shouldn't eat more than 5-10 berries at a time, I know from myself.

When purchasing, inspect the Longan bunch. The fruits should be the same color, slightly rough, not wrinkled and without spots.
When pressed, the peel bursts quickly and can be eaten like nuts.
The bone itself is bitter, do not eat. The price of a longan in Pattaya is 60-80 baht per kg per season. sold all year round, the main season is summer.

Jackfruit breadfruit (Kha-well-n)

Jackfruit is very similar to durian, look make no mistake when buying!
The fruits of Jackfruit are enormous! They reach 40 kg in weight, so do not walk under the tree on which Jackfruit grows, and in Thailand you will often come across it.

Jackfruit from Portuguese is big and round. Thais love jackfruit, probably also because from one piece you can get a lot of pulp that looks like an apple.

Jackfruit has an unusual taste. It's hard to describe. It is most often eaten pickled in sweet syrup.
A huge jackfruit makes a lot of "berries":

It is unlikely that you will buy a whole Jackfruit, since the price for an average fruit is 900 - 1000 baht. Therefore, it is not sold as a green carcass, but packaged and sold on substrates.

Jackfruit is very satisfying and healthy. A large amount of folic acid in it is a recommendation for pregnant and lactating women. Jackfruit is sweet, soft, very fragrant and smells like turbo banana gum.
It contains a lot of vegetable fiber, which is so difficult to find in other foods, as well as magnesium.

The price for a substrate with jackfruit is about 40-70 baht.

Guava (fara-ng)

In Thailand, there is a delicious and fresh guava. The one that is pink inside is tastier, very aromatic, and the one that is light green is more watery and does not have rich taste.
In Thailand, guava can often be found at fruit hawkers and will be bright light green in color. Don't let it bother you, she's just soaked in sugar syrup... This is how it acquires sweetness and taste. Hard, crunchy taste.
Even an unripe guava smells strong. It can be used at home as a scent and odor absorber, such as in the refrigerator or next to an ashtray.
Thais love unripe guava, eat it with spices and pickle it, make sauces.
Guava makes a very tasty and aromatic smoothie or juice. But on condition that sugar is added there.
The price of a guava in Pattaya is from 40 baht per kg.

Tamarind is the most nutritious fruit in Thailand (ma-kham-wang)

TAMARIND - THE CALORIE FRUIT OF THAILAND

Tamarind is a fruit of the date family. The taste is very controversial. Usually it is not eaten just like that, but soaked to get a juice-syrup, or dried, rolled in sugar, to be eaten like candied fruits.

And without sugar, tamarind is very high in calories. For 100 grams, tamarind has more kcal than a cheeseburger - as much as 240 calories! So it is not worth it for those who are trying to keep track of weight.

Tamarind is popular as a cosmetic product. It whitens, gives freshness to the skin, is used as a raw material for scrubs, foams for washing, creams, etc.

Coconut is the most popular fruit in Thailand (Ma-phrau)

Coconut in Thailand is pickled, eaten raw, baked, made syrups and ice cream, added to soups and sauces, meat and fish, everywhere in general.
About the benefits of coconut oil coconut is a very healthy and cool product.

THE MOST DELICIOUS VARIETY OF COCONUT, IN MY LOOK - HERE. WHITE

Did you know that coconut water was used for blood transfusions during the civil war? Because in its composition, coconut water is similar to blood plasma.
Coconut water (young coconut) should and can be given even to infants, as it is so useful and rich in vitamins.
I think almost everyone loves coconuts, and in Thailand there are a lot of them everywhere, at the most affordable price.
The harvest of coconuts in Thailand all year round, so the price of them does not change.
The price of coconuts in Thailand is 15 - 20 baht for a coconut in the store and 30 - 40 baht in the city or on the beach.
In Pattaya, most often they sell either white young coconuts or their counterparts, another variety, in a green skin.

I love the taste and smell of coconut, on occasion, I always order a coconut-wrapped cocktail or a coconut-wrapped shrimp cocktail, and children love the coconut ice cream, which is put in the coconut and sold by Thais from their carts. This ice cream costs 20 baht, if you see an ice cream maker with an iron tank under an umbrella, be sure to try it!
Season - all year round.

Banana - (cool-ah)

It is better not to use the Thai name for a banana in communication with Thais, as you risk being misunderstood due to the peculiarities of the pronunciation.
The fact is that klu-ai, spoken in a different key, means a male organ, and its name is in a rough form.

Bananas in Thailand, like coconuts, are everywhere. They are cheap, and every perfume house has them as an offering.
They taste completely different here than in Russia. It is generally accepted that "fodder varieties" are sold in Russia. I don't know, but in my opinion it is.
In the homeland, you can feed the whole family with one banana, they are of this size. Here I love to buy a bunch of small bananas because they are very sweet and satisfying.
Bananas are rich in potassium, and while they are not too dietary (a lot of starch), they are still good for health. Just eat them off a bunch a day.

I buy green bananas in Thailand, because they ripen very quickly (a day or two), and when I buy yellow ones, I didn't have time to blink - they are already black.
The price for a bunch of bananas, and they are sold that way, and not by kg, in Pattaya - 25 - 30 baht.

The tastiest bananas in Thailand are small. They are very sweet and can be conveniently given to children as a snack.

Pineapple (Sappa-root)

They say that the most delicious and aromatic pineapples grow in Thailand. And this is absolutely true. You will not find such sweet, juicy, delicious pineapples anywhere else. That pitiful likeness, what they feed us in Russia - just laugh at the chickens.

Pineapple is sold all year round in Thailand and is cheap. He, like bananas, is sold by pieces, not by kg.
One large pineapple costs -20-30 baht in Pattaya. Can be purchased already peeled for 20 baht per ice pack from a fruit vendor in town.

Thais masterfully peel pineapples without leaving a single sharp thorn and without cutting off anything superfluous, so I advise you to take peeled.
In the Jomitien market, peeled pineapples are sold for 20 baht (half). In the evening, you will be given 3 peeled pineapples for 50, so fly in!

Quacks like to sell fat-burning vitamins with pineapple, I don't know how they work, but pineapple really contains a substance that speeds up metabolism, improves concentration and stamina, helps to diet and lose weight.
It is clear that you cannot polish a Big Mac with pineapple and think that “Hurray! I eat and lose weight !! "

Pineapples should be eaten with caution for hypertensive patients and people who have high acidity.
When choosing a pineapple, press on the skin, it should be slightly soft. In color, even if you have taken an all-green pineapple, it will ripen over time.

Although not peeled pineapples in Thailand are bought in my only home. There is no difference in price, but it will still not be possible to clean it like the Thais.

Watermelon - (Teng-moo)

A distinctive feature of Thai watermelons is their size. If there are no options in Russia and you have to buy a 10-15 kilogram watermelon, just
because there are no others, in Thailand, watermelons are very compact. Thai watermelon weighs about 4-5 kg, sometimes less.
That is, it is easy to eat in one or two times and does not take up much space in the refrigerator.
Thai watermelon comes in red and yellow on the inside. This does not particularly affect the taste, in appearance it is also not clear what kind of watermelon you will end up with when you buy.
Watermelons in Thailand are sold all year round. You can often buy a sliced ​​watermelon or half a watermelon.
Everyone knows that watermelons are very healthy, especially in the heat.
Price per whole watermelon in Thailand - about 30-40 baht,. Slicing - 10 -20 baht.

Do not buy too small watermelons in Thailand, which weigh 1-2 kg. They will be watery and tasteless. The ideal size is 2-4 kg. Entrust the seller with the choice of watermelon, they select well.

Tangerine (catfish)

Tangerine is a Thai manadrin. Basically, it has a green, very thin skin.
Tangerine is known for being squeezed everywhere and sold in 330 ml bottles for 20 baht.
By the way, the juice is very tasty, sweet and healthy.
Its trouble is that there are always sooo many bones.
After looking at what sap machines are used by sellers of tangerine juice, I bought myself one for 400 baht at Macro. Now I enjoy juices without leaving my home.

Tangerines, like tangerines, oranges and citrus fruits, are not cheap in Tai.
Rather, tangerine is just the cheapest of them. It is sold all year round and costs about 50 baht per kg.
wholesale is cheaper. 10 kg of tangerines in macro cost 330 baht.

Just like mangoes, papayas, watermelons and tangerines, in Pattaya you can often find a pickup truck with farmers selling their goods.
Tangerines from a car will cost 3kg per 100baht.

Kumquat

4664kumquat - mini orange

Last on my list, but not last. A very cute and tasty fruit of the citrus family. Like a mini orange. Kumquat can be eaten raw, pickled, made from candied fruit or marmalade.
Kumquat is very useful to brew for colds, as an antibacterial drink that helps with acute respiratory infections and acute respiratory infections. That is, kumquat + ginger + honey, and delicious, healthy drink will quickly put you on your feet.

The price of kumquat in Thailand varies from 50 to 90 baht per kg.
For some reason, in Pattaya comes across quite rarely.

Fruit season in Thailand - table

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In order not to describe when what Thai fruit is harvesting season, especially since there are a lot of them, and you can't remember everything, there is such a plate, by printing which you can easily find your way, why suddenly a mango costs 250 baht per kg)))