Have you ever thought how a rich assortment of citrus fruits are presented? The list is certainly not endless, but very long. Each variety has its own unique taste, unusual appearance and application. Combines all types of citrus one - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, brightness of taste, but the bright aroma is their business card.

It is believed that representatives of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others have appeared through the work of breeders. Progenitors of citrus are Lime, mandarin, and citron. Various combinations of properties and qualities of these fruits have created all the variety of sweet and sour, sunny citrus fruits.

Ugly (Uglyfrut)

This citrus is a successful hybrid of mandarin and orange. J. Sharpe grafted a stalk of an unsightly plant to sour oranges and received fruit that is superior in sweetness. He continued the vaccination until he brought out a sugar variety with a minimum number of seeds. After 15-20 years after the first experiment, Agli fell in love with the countries of Europe. Today, citrus fruit is grown in Jamaica and Florida from December to April.

The name comes from the English "ugly" and means "ugly." It is safe to say that this is the case when it is not necessary to judge by appearance. Yellowish-green wrinkled skin with large pores and orange spots hides under a juicy, sweet flesh. Citrus fruit is easy to clean and divides into orange slices with a pleasant bitterness. Taste can be imagined as a combination of mandarin taste with a noble bit of grapefruit bitterness.

Uglyfrut grows to 10-15 cm in diameter. Ripe fruit must be heavy by weight. If when you click on the spots, the fruit is strongly deformed, it means that it overcame and has already begun to deteriorate. A special difference is the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes, trees are grown in pots around the world, including in Russia.

Eat Egli fresh. In cooking, it is used to make marmalade, jams, preserves, salads, yoghurts, ice cream, sauces and candied fruits. With the help of juice flavored drinks and create cocktails.

It is hard to believe, but a citrus natural hybrid of mandarin with pomelo is familiar from childhood. For the first time the plant was discovered as far as 2500 years BC. His homeland is China, where, after hundreds of years, the fruit has spread to European countries. For this orange is also called the Chinese apple. The orange round fruit is protected by a dense peel that hides large grains of pulp.

It is known that lemon and orange are the most consumed and common citrus fruits. Unlike their sour fellows, sunny fruit is more often eaten in its natural form, and also used in cooking for making candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and pastries. You can not keep silent about the delicious orange juice, which is one of the most popular drinks in the world. The rind of the fruit is also used in the production of beverages, albeit alcoholic, such as wine or liquor.

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

Orange blood orange or red orange

In addition to the usual, orange, there are bloody oranges. They look very exotic, they are often called kings. Citrus fruits are obliged to the unusual name pulp of red color: from light to saturated. The point is in the anthocyanin pigment and its concentration in various varieties. Externally, the bead is similar to an orange; it is distinguished by its smaller size and patches of red-orange color on the porous skin. The flesh contains almost no bones. Slices easily separated from each other.

The fruit is a natural mutation of orange and is similar in taste to it. Citrus red is eaten fresh or made from it salads, cocktails and sweet desserts. Attractive looks rich juice. In the Mediterranean countries, most varieties of bloody fruit are grown. The most famous of them are moro, sanguinello and tarocco.

The fragrant bergamot is a descendant of bitter orange (orange) and lemon. The homeland of the fruit is southeast Asia. It is named after the Italian city of Bergamo, in which the citrus was domesticated.

The pear-shaped, rounded fruit of dark green color is protected by a dense wrinkled skin. Due to the specific bitter-sour taste, fresh fruit is not often consumed. From it prepare marmalade and candied fruit, flavored teas and pastries. Essential oil with a pleasant refreshing scent is used in the perfume business.

Citrus fruit growing in India, a descendant of citron and lemon. It looks like a round, portly lemon. When rubbed, the leaves exude a delicious smell, similar to the spice of ginger and the freshness of eucalyptus. Yellow-sand smooth skin covers pale, almost transparent, sour flesh with numerous small stones. Thanks to savory taste, gayanim is a popular marinade ingredient in Indian cuisine.

Scientists have long argued about which citrus fruits were the ancestors of grapefruit. In the end, it is believed that this is a natural hybrid of orange and pomelo. First, the plant was found 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, the fruits of grapefruit close together, resembling grape clusters.

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

When choosing a grapefruit, give preference to heavy fruit. A fruit, unlike other citrus fruits, can preserve its taste properties for a long time, even during heat treatment. Grapefruit is eaten fresh, used as an ingredient in dishes and drinks: salads, desserts, liqueurs and preserves. From the peel make delicious spicy candied fruit. The fruit is peeled and freed from partitions, or cut across, after which the pulp is eaten with a small spoon. The fruit, like juice, due to its composition, is on the list of products for weight loss.

The intraspecific hybrid of mandarins, a decopon, also referred to as sumo, was discovered in Nagasaki in 1972. Citrus lives in Japan, South Korea, Brazil and some US states grown in large greenhouses. Fruits mainly in winter. Unlike ancestors, citrus fruit is larger and decorated with a large, elongated tubercle on top. Orange peel is easily separated and peeled off. Under it lurk sweet, poured pulp without stones.

From the name it is clear that citrus is from India. Externally similar to the bulk tangerine with embossed skin and brightly defined lobules. The fruit is used in traditional medicine and in spiritual rites. This is one of the oldest ancestors of citrus. Currently considered endangered.

Yekan or Anadomikan, whose birthplace is Japan, is still a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and mandarin. For the first time the fruit was discovered in 1886, and for some time it has been removed in China.

Yekan can be compared with grapefruit. Fruits are similar in size, weight and methods of use. The fruit also has a slight bitterness of the partitions, but the pulp itself is much sweeter. Bright orange, sometimes red Anadomikan loved by the inhabitants of Asia. Farmers even learned to grow citrus with five corners.

The second name of citrus fruit - Estrog. A separate type of citron, contains almost no pulp, is used in religious rites. Very large, grows 1.5-2 times the size of the human palm, tapers slightly from the base. The rind is massive, tuberous, elastic. The pulp is slightly cloying, does not have a pronounced aroma.

Indian lime comes from the country of the same name. Also called Palestinian and Columbian lime. The fruit is considered a hybrid of lime Mexican and sweet citron. According to others, this is the result of crossing lime and limetta. Unfortunately, the attempts of scientists to bring this variety in the laboratory, were not crowned with success.

Light yellow fruits are spherical, or vice versa, slightly elongated. Thin smooth skin has a light, subtle smell. The flesh is transparent yellow, slightly sweet, even slightly bland to taste, due to the lack of acids. The fruits of this plant are not eaten. The tree is used as a stock.

Ichandarin (Yuzu)

A very interesting result of the hybridization of sour mandarin (sunflower) and Yichang lemon. The ancient citrus plant of China and Tibet is considered an integral ingredient of national cuisine. Externally, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The flesh is very sour, with a slight tangerine flavor and a refreshing aroma. In cooking, it is used as an alternative to lemon or lime.

Citrus fruit is also called cabus. This is a hybrid of bitter orange with primitive citrus fruits (pads). China is the birthplace of cabos, but the people of Japan also cultivate this plant. The fruit is plucked from the tree as soon as it becomes bright green. Outwardly, it is very similar to lemon. And if you leave it on a branch, the cabus turns yellow and becomes completely indistinguishable about the citrus sibling.

Sour fruit - a holder of transparent amber pulp with a light lemon scent and a large number of small, bitter seeds. Vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic beverages are prepared from citrus. Peel is used for flavoring confectionery.

Kalamansi or musk lime is a citrus fruit, similar in shape to a miniature spherical lime. The taste is clearly felt combination of mandarin and lemon. It is considered the oldest citrus, which served as an ancestor for many representatives. Prized in the Philippines. Fruit is used in cooking, as an alternative to lemon or lime.

Calamondin (Citrofortunella)

Despite the fact that the plant is also called dwarf orange, there is no direct relationship between citruses. Citrus fruit has come from mandarin and kumquat. The tree was found in South-East Asia, spread throughout the world due to its unpretentious temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small mandarin. In this fruit everything is edible, even the orange thin peel protecting sugar pulp. Juicy mini-citrus with an unusual taste is used to make jam and candied fruits. Juice acts as an excellent marinade and complement to main dishes.

Citrus fruit is called sour orange for its appearance and properties inherited from ancestors: lemon and orange. Citrus looks like a weighty, wrinkled lemon. Under the thick crust of warm yellow color is orange flesh with a subtle, subtle citrus smell. Because of the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruit and marmalade are made from it, juice is used as a seasoning. Seeds, leaves, flowers and peel are used as raw materials for cooking oil used in cooking and in perfumery.

The plant is often decorated with urban landscapes, or citrus fruits with an underdeveloped root system encroach on it. In folk medicine, carna is considered a drug against diseases of the circulatory, respiratory system and gastrointestinal tract.

Additional names of the fruit - and citrus Kombava. This citrus with inedible sour pulp reaches about 4 cm in diameter. Dense wrinkled dried-green peel is extremely rarely used in cooking. It may seem that citrus fruit does not have special significance for humans. This is not true. The plant is valued mainly for dark green foliage. Traditional Thai, Indonesian, Kampuchean and Malay dishes are not without it. Tom Yam soup is not possible without fragrant leaves with spicy sourness.

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

This is the sweetest hybrid of mandarin and orange, created by Pierre Clementine in the early 20th century. Externally, citrus is similar to mandarin, differs in saturated saffron color and matte smoothness of the skin. Juicy, fragrant pulp is sweeter than ancestors, contains many seeds. Use fresh fruits, in cooking, use the same fruit ancestors.

Unusual citrus fruit - a hybrid of Finger-lime and Limandarine Rangupr. Citrus was first found in Australia in 1990. Small fruits have a rich red-burgundy color. Bloody lime is slightly sweeter than lemon, eaten fresh and cooked.

Citrus is also called Australian, which is associated with the place of growth. Rounded greenish fruits, thick skin, light, almost transparent flesh. Candied fruit is made from the fruit, decorated with beverages and obtained essential oil.

A miniature citrus fruit, isolated in a separate subgenus Fortunella. Or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus occurred in South-East Asia, for which he received the name of Japanese and Golden Orange. In fact, it looks like a shallow lemon with a rounded tip. Slightly sour pulp is combined with 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 considered the representative of this citrus. He is depicted on the labels with drinks and products that include lime. Lime green neat fruit with very sour, translucent pulp. much sour lemon, used in cooking for similar purposes. Aromatic essential oil is extracted from the peel and pits. Ripe fruits always look weighty for their size.

There are still disputes among the breeders and lovers of citrus farmers regarding the limemettes. It is not known which fruits belong to the ancestors of citrus. Sweet or Italian lime is considered to be lime and lemon. It is possible that limetta is derived from these fruits. The spherical pink-orange fruit is slightly flattened, pointed at the tip. The flesh is sweet, sour, pleasant in flavor. Citrus fruits are used to prepare drinks, including alcoholic ones, canned or turned into dried fruits.

Colorful citrus fruit, which is also called limonella - a delicious hybrid of lime and kumquat, obtained in the early 20th century. A small, yellow-green oval fruit bred in China. Sweet edible peel, flesh with appetizing bitterness. Citrus produces refreshing drinks, lean dishes with an incredibly pleasant aroma.

The familiar and familiar yellow, sour citrus - an ancient natural hybrid, originally from South Asia. There are versions that lemons are derived 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 tip. Pulp with bones. Acidity varies by variety and growing conditions. There are a lot of citrus consumption options: they eat raw, cook marinades, sauces, add to many dishes.

Beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus, which adorn the cities of Europe. Citrus fruit is resistant to adverse climatic conditions, decorated with fruits of yellow, light green and orange-orange. Greenish beautiful foliage fits perfectly into the urban landscape. Flat fruits, similar to Kaffir-lime, have a rich sour taste, so raw food is used very rarely. In cooking, replaces the usual lemon.

Meyer Lemon (Mayer) or Chinese Lemon is a hybrid of an ordinary lemon with an orange. It was discovered by Frank Meyer in the early 20th century. In China, citrus fruit is grown at home. Meyer Lemon is distinguished by its large size, rich warm color and pleasant taste, valued by gourmets around the world.

Limandarine Rangpur

From the name it is clear that this is a hybrid of lemon and mandarin, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a stock and decorates the urban interior. In cooking, it is used as a lemon, serves as an ingredient for the preparation of candied fruits and marmalade, is added to the juice for flavoring.

Otahyit is a sweet rangpur, opened in Tahiti in 1813. It has a sugary taste when compared with other limandarinami.

Sweet Mandarin - a guest from southern China, today grown in Asia and the Mediterranean countries. The fruit is round, slightly flattened, with saffron-orange thin skin and sugary flesh. Depending on a grade color and taste varies. Fruit is eaten fresh, they prepare many dishes, sauces and desserts, flavored drinks and pastries.

Mandarin noble or royal mandarin

Citrus fruit with perceptible, memorable appearance. Is a tangore - a hybrid of mandarin and sweet orange. Cunenbo or Kampuchean Mandarin came from South-West China and Northeast India. Externally similar to the mandarin "aged", dark orange wrinkled, porous skin fits snugly to the lobules, slightly delineating their contour. On our shelves is rare. The flesh is very sweet, with plenty of juice and a pleasant aroma. Noble tangerine eaten alone, or added to drinks and canned. Peel flavored candy and liqueurs.

Mandarin Unshio

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

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

The mandarin hybrid with kumquat is also called Orangequat. Attractive plant with alluring sweet aroma. Fruits are oval in shape, slightly elongated, resembling kumquat enlarged at times. The color of sweet edible skin varies from orange to deep red and pink. The flesh is juicy, with a pleasant sour taste and a slight bitterness. Tangerine has a unique taste, which gives room for gastronomic use. From it prepare marmalade and candied fruit, flavored alcohol.

One of the representatives of citron, which are discussed later. It has a pleasant sweetness and less acidity. It grows in Morocco, ideal for making marmalade and candied fruit.

Delicious citrus fruit, obtained by the works of breeders in 1931. Named in honor of the city of the same name where it was displayed. It is safe to say that this is an excellent combination of tangerine and grapefruit. Rounded red-orange fruit with a slightly elongated tip, resemble in shape. The skin is thin, but durable, easily peeled off. The pulp is sour-sweet, with a small amount of seeds. - A storehouse of folic acid necessary for human health. Eat fresh, squeeze the juice and add to pastries. Essential oil and peel flavored alcoholic beverages.

Citrus with “purr name” is also referred to as honey. Murcott or Marcotte were brought out by scientists of the United States almost 100 years ago, having crossed an orange with a tangerine. Today, sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to the tangerine, surpasses it in sweetness and flavor. The only drawback is the excess amount of seeds, of which there are about 30. It is consumed mainly fresh.

A natural descendant of bitter orange and pomelo found in the country of the rising sun in the 17th century. Looks like a large, elongated pear-shaped lemon. Crusts are light yellow, dense, easily peeled off. The filling is not juicy, with a steady sour taste. Despite the strange gastronomic combination, 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. Place of origin is also unknown.

Compared to grapefruit, the fruit is smaller in size, much sweeter. Thin light green-yellow skin with light wrinkles, easily removed, exposing the fragrant pulp of orange-pink color. Citrus makes a delicious juice. The addition of citrus enriches the taste of light dishes, barely perceptible bitterness.

So called descendants of grapefruit and orange. The most popular representative is Chironia, discovered in the mountains of Puerto Rico in the fifties of the last century. Fruits of lemon-orange color, the size of a grapefruit, slightly elongated. The flesh is very close to orange to taste. The fruit is preserved, 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 mixing tangerine and orange, found in 1920 in Jamaica. Citrus fruit is also called tambor and mandora. The fruit is larger than the tangerine, with a thick orange-reddish skin. Pulp with a large amount of juice and seeds, simultaneously combines the taste of fruit predecessors. Eat fresh and used in cooking.

One of the memorable, unusual plants, originally from Eastern Australia. The finger-eye resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. The flesh of a corresponding shade is hidden under the thin skin of different colors (from transparent yellow to red-pink). The shape of the contents is similar to fish eggs, has a sour taste and a strong citrus aroma. The original is added to the finished dishes and decorated with them.

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

A plant with a very interesting origin. Lime Tahiti, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small rich green oval-shaped fruit with yellow-green flesh. First discovered in the United States, grown in countries with a subtropical climate. Persian lime is used for flavoring confectionery and alcoholic beverages.

Large citrus, who came from the shores of Asia and China. It is also called Pompelmus (translated as “swollen lemon” in Portuguese) and Sheddock (in honor of the captain who brought the seeds to western India).

The fruit is large, yellow, similar to a grapefruit, reaching 10 kg in weight. Under the thick fragrant and oily peel contains dryish pulp, divided by bitter partitions. Content is yellow, light green and red. Pompelmus is much sweeter than grapefruit. It is eaten fresh, include as an ingredient in various dishes. For example, the national cuisine of China and Thailand can not do without this product.

So we got to the bitter orange, which is also called as Bigaradiya and Chinotto. It is a natural hybrid of mandarin and pomelo, inedible due to its peculiar sour taste. Asian citrus fruit is mainly valued for fragrant zest. Today it is grown in the Mediterranean, it is found only in the form of a cultivated plant. In many countries, Pomeranian domesticated and planted in pots, decorated houses and apartments. Round, shriveled fruit covered with red-orange peel. It is easily peeled off, freeing the flesh of a pleasant lemon-orange color. Jam and marmalade are prepared from the fruit, drinks and pastries are flavored with zest. Shredded rind is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfumery production.

Citrus fruit is considered the most delicious mandarin in the world, also referred to as Suntara or Citrus golden-fruited. Born in the mountains of India and widely spread in countries with a suitable hot climate. In some countries, grown as a home plant for decoration. Orange smooth fruit with thin skin and sugar, incredibly fragrant pulp. They eat and use, as usual mandarin.

This plant is the closest relative of the lemon, also called Trifoliate, wild and coarse-clad lemon. Since ancient times, pontirus grew in northern China. It is resistant to frost, often used as a stock. Small yellow fruit covered with a soft down. Elastic, dense skin peeled off badly. The flesh is oily, very bitter, therefore it is not used in cooking.

Ranzheron (Tashkent lemon)

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

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

Light yellow or greenish fruits are covered with bitter, thick skinned. The flesh of a gentle, yellow-beige color is divided into segments and framed by a bitter film. Practically free of seeds. Eat suckers, similar to grapefruit, cutting in half and taking out the sweet kernels with a teaspoon. Like many citruses, it is used for the preparation of unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.

The fruit belongs to bitter oranges, grows in Seville. Externally similar to Mandarin, slightly larger in size. Independently in food is not used because of unpleasant taste. It is used for making marmalade, flavoring alcoholic products, and also as a stock.

Japanese citrus fruit, obtained by combining paped and mandarin. Soudachi looks like a slightly rounded, green mandarin, covered with dense skin. The flesh is comparable to lime: light green, juicy, excessively sour. Juice is used instead of vinegar, marinades and sauces are made from it, flavored drinks and desserts.

Very sour tangerine, which came from China. Small citrus fruits are flattened, packed in orange-yellow thin skin. The flesh is very sour, therefore it is not consumed in its natural form, serves as a product for the preparation of desserts, marinades and candied fruits. The tree of the Scaffold is used as a stock.

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 the "tangerine" does not apply to botanical terms and classification of plants. This is a variety of very sweet mandarins grown in China and the United States. The fruit is rich orange in color, easily peeled from the thin peel. The flesh is juicy, seedless. They eat and use as ordinary mandarin.

Citrus, which appeared from tangerine (sweet mandarin) and grapefruit, calls Tanzhelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tanzhelo do not grow in natural conditions and require manual pollination. All fruits are large in size and sweet taste.

A descendant of orange and mandarin, derived on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan is different from mandarin bright red. The skin is thin, easily peeled off. The flesh is slightly sugary, juicy, smells delicious. Citrus fruit is used in Japanese dishes.

Thomasville (Citranquat)

In the name itself are the ancestors of the plant. Obviously, this is a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the same city of the United States. Citrus fruit is like a small pear-shaped lemon with a thin skin. It can be used in different ways, depending on the degree of maturity. Ripe fruits, similar in taste to lime, are used similarly. Lemon replaces green citranjquat.

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

The result of hybridization of lemon and mandarin, the appearance and taste of which causes many people to be confused. The fruit is similar to orange lemon, and to taste sweet and sour tangerine. Like both parents, it is used in cooking.

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

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

Citrus fruit is similar to a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, takes about half the volume. The flesh is sour, can be felt cloying or a little bitterness. Fresh fruit is generally not eaten. The filling is suitable for making jam, and the massive shell is candied. Also obtained from citron essential oil, used in many industries.

The original and memorable citron "fingers of the Buddha." Due to an unknown anomaly, fruit shoots are not interconnected, forming a fruit that looks like a human hand. Yellow-beige fruits contain many seeds and a minimum of pulp. The fruit smells really good. Zest is used to make candied fruit, marmalade and jam, grind it and add it as a seasoning to main dishes.

Japanese citrus with a very interesting taste, the result of the crossing of mandarin and grapefruit. Large lemon-colored fruit with a very thick skin. The flesh is sour, does not have sweetness, but on the contrary, slightly bitter because of partitions. The fruit is eaten fresh, like grapefruit.

Citrus halimii

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

Round fruit red, up to 4 cm in diameter. Wonderful, very tasty fruit. It has one bone in the middle. It looks like Longon in form, 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 be consumed not all year round: the harvest season of Lychee begins in May and lasts until the end of July. The rest of the year it is almost impossible to find.

In the offseason in Asia, you can buy canned Lychee in cans or plastic bags in their own juice or coconut milk.

Mature fruits are stored in the refrigerator for up to two weeks. You can freeze and store the peeled fruits in the freezer for up to 3 months.

Lychee contains a lot of proteins, pectic substances, potassium, magnesium and vitamin C. A very high content of nicotinic acid - vitamin PP, which actively prevents the development of atherosclerosis. The 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 (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 covering the bone is a transparent-white elastic mass, of a pleasant sweet taste, sometimes with a sourish tint. The stone is quite tightly connected with the pulp, and edible.

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

Harvest season: from May to October.

Cleaned by incision of the peel with a knife, or without using a knife as if by twisting the fruit in the middle.

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

Mangosteen (Mangosteen, mangosteen, mangosteen, garcinia, mankut).

The fruit is about the size of a small, dark purple apple. Under the thick, inedible peel, there is edible pulp in the form of cloves of garlic. The flesh is sweet with sourness, very tasty, not like anything. It is usually seedless, although in some fruits there are small soft bones that can be eaten.

Sometimes there are diseased fruits of Mangosteen, with dark creamy, sticky and unpleasant-tasting pulp. Such fruits cannot be determined until you clean them.

Harvest season is from April to September.

Natural biologically active substances contained in the mangosteen reduce inflammatory reactions: swelling, pain, redness, high temperature.

Eye of the Dragon (pitahaya, pitahaya, moon yang, dragon fruit, pitaya).

This is the fruit of the cactus. The eye of the dragon is the Russian version of the name of this fruit. The international name is Dragon Fruit or Pitahaya.

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

The dragon eye is useful for stomach pain, diabetes, or other endocrine disease.

Harvest seasons - all year round.

Durian

King of fruits. Very large fruits: up to 8 kilograms.

Fruit, famous all over the world for its smell. Almost everyone has heard of him, some could smell him, and very few have tried it. Its smell is reminiscent of onions, garlic and worn socks. With this fruit, because of its smell, it is even forbidden to go to hotels, transport and other public places. For reminders of the ban in Thailand, for example, hang signs with a crossed out image of the fruit.

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

It is sold split (in slices) and packed in polyethylene. In the supermarkets you can find very interesting candy with the taste and smell of Durian.

Sala (salak, rakum, snake fruit, snake fruit, sala)

Oblong or round fruits of small size (about 5 cm in length) of red (Racum) or brown (Salak) color, covered with dense small spines.

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

Care should be taken when cleaning the fruit: the spines are very dense and stick into the skin. It is better to use a knife.

Season - from April to June.

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

"Star of the Tropics" - in the form of a section we are an asterisk.

The edible fruit is eaten whole (there are small seeds inside). The main advantage is a pleasant smell and juiciness. The taste does not stand out in particular - slightly sweet or sour-sweet, something like the taste of an apple. Sufficiently juicy fruit and perfectly quenches thirst.

Sold all year round.

People with severe kidney malfunction are not recommended to consume Karambola.

Longan (Lam-yay, Eye of the Dragon).

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

The flesh of Longan is very juicy, has a sweet, very fragrant, taste with a peculiar shade.

Season - from July to September.

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

The fruits of Longkong, as well as Longan, look like small potatoes, but are slightly larger and have a yellowish tint. He can distinguish Longan, if he peels the fruit from the skin: peeled, it looks like garlic.

Have a sweet and sour interesting taste. Fruits are rich in calcium, phosphorus, carbohydrates and vitamin C. The burnt skin of Longkong gives a fragrant smell that is not only pleasant, but also useful, since 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 must be dense, without cracks, otherwise the fruit will quickly deteriorate.

Season - from April to June.

Sometimes a variety is also sold - Langsat, which does not differ in appearance, but has a slightly bitter taste.

Jackfruit (Eve, Khanoon, Jackfruit, Nangka, the fruit of Indian breadfruit).

Jackfruit fruits are the biggest fruits growing on trees: their weight reaches 34kg. Inside the fruit are several large sweet yellow slices of edible pulp. These slices are sold already cleared, because you yourself can not cope with this giant.

The flesh has a sugary-sweet taste, reminiscent of melon and marshmallow. It is very nutritious: it contains about 40% carbohydrates (starch) - more than in bread.

Season - from January to August.

You can take the risk of bringing such a monster home entirely, in the refrigerator it is stored for up to 2 months. But it is better to buy sliced ​​and packed slices of pulp.

Important! After eating Jackfruit, some people get an unhealthy reaction in the throat - spasms, it becomes difficult to swallow. Everything usually passes in an hour or two. Perhaps this is an allergic reaction. Be careful.

Pineapple (Pineapple).

Pineapple fruits do not need special comments.

It should only be noted that Pineapples bought in Asia and Pineapples bought in Russia are completely different things. Pineapples in Russia are a pitifully similar to real Pineapples that you can try in their homeland.

We should also mention the Thai Pineapple - it is considered the most delicious in the world. You should definitely try and bring home with you to pamper your relatives. For use on the site is better to buy already cleared.

Pineapple season - all year round

Mango

According to 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 more saturated. And indeed, when you eat a fresh, ripe mango, grown, for example, in Thailand, it seems that there is nothing tastier.

The fruit is covered with inedible peel, which is not separated from the pulp: it must be cut with a thin layer with a knife. Inside the fetus there is a rather large, flat bone, from which the pulp is also not otledyutsya, and it must be separated from the bone with a knife, or simply devoured.

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

If you want to bring several fruits home, then you can buy fruits of medium maturity, greenish. They are well preserved and ripen on the road or at home.

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

Another unusual fruit that has no analogues and does not resemble any of the fruits we are used to. Fruits of the size of a Noyna are about the size of a large apple, green, nodular.

Inside the fruit is very pleasant to the taste, sweet aromatic pulp and a lot of hard stones the size of beans. Unripe fruit is firm in texture and not at all tasty, looks like a pumpkin. Therefore, having bought an unripe fruit on the market and having tried it, many tourists refuse to eat it further, without taking it right away. But if you let him lie down for a day or two, he ripens and becomes very tasty.

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

To choose a mature tasty nouna, 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 the ripe fruit, it will simply fall apart in your hands even on the counter.

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

Season - from June to September.

Sweet Tamarind (Sweet Tamarind, Indian Tamarind).

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

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

By soaking the tamarind in water and grinding it through a sieve, juice is obtained. Sweets are made from ripe dried tamarind. 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.

Season - from October to February.

Mammea American (Mammea americana).

This fruit, also known as American Apricot and Antilles Apricot, hails from South America, although it can now be found in almost all tropical countries.

This fruit, which is actually a berry, is quite large, it grows up to 20 centimeters in diameter. Inside there is one large or several (up to four) smaller bones. The flesh is very tasty and fragrant, and, in accordance with its second name, to taste and smell like apricot and mango.

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

Cherimoya (Annona cherimola).

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

The fruit of Cherimoya is unequivocally difficult to recognize from the first inexperienced eye, since it exists of several types with different surfaces (bumpy, smooth or mixed). One of the lumpy varieties, including, is Noyna (see above), which is widespread in the countries of Southeast Asia. The size of the fruit - 10-20 centimeters in diameter and the shape of the cut fruit resembles a heart. The pulp of the texture resembles an orange and is usually eaten with a spoon, it is very tasty and resembles at once the banana and passion fruit, papaya and pineapple, and strawberries with cream. The pulp contains very hard stones the size of a pea, so be careful, otherwise you may be left without a tooth. It is usually sold slightly immature and firm and should 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 under the names of Big Moringa, Indian Mulberry, Healthy Tree, Cheese Fruit, Nonu, Nono. The homeland of the fruit is Southeast Asia, but now it grows in all tropical countries.

Noni fruit resembles a large potato in shape and size. Noni can not be called very tasty and fragrant, and, apparently, therefore, tourists very rarely come across it. Mature fruits have an unpleasant smell (like the smell of moldy cheese) and a bitter taste, but are considered very healthy. In some regions, noni is the staple food of the poor. Usually use it with salt. Noni juice is also popular.

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

Marula (Marula, Sclerocarya birrea).

This fruit grows exclusively on the African continent. Yes, and find it on sale fresh in other regions is not easy. The fact is that after ripening, the fruits almost immediately begin to ferment inside, turning into a low-alcohol beverage. This property maruly gladly use not only the inhabitants of Africa, but also animals. After eating the marula fruit that fell to the ground, they are often “tipsy.”

The ripe fruits of Marula are yellow. The size of the fruit is about 4 cm in diameter, and the inside is white flesh and solid bone. Marula does not have an outstanding taste, but her flesh is very juicy and has a pleasant aroma, until she began to ferment. Also in the pulp contains a huge amount of vitamin C.

The harvest season of Marula is held in March-April.

Platonia is wonderful (Platonia insignis)

Platonia grows only in the countries of South America. Find it in the countries of Southeast Asia is impossible.

The fruits of Platonia are up to 12 centimeters in size, with a large thick skin. Under the peel is white tender flesh with a sweet-sour taste and several large seeds.

Kumquat

Kumquat is also known by the names of Fortunella, Kinkan, Japanese Oranges. This is a citrus plant. It grows in southern China, but is widely distributed in other tropical countries. Kumquat fruits can be found on the shelves of our stores, but to taste it is not at all something that you can taste at home in the freshest form.

Kumquat fruits are small (from 2 to 4 centimeters), resemble small oblong oranges or tangerines. Outside they are covered with a very thin edible crust, both inside and in structure and in taste, almost the same as an orange, with the possible exception of a bit more acid and bitter. It is eaten entirely (except for the bones).

The season of ripening from May to June, you can buy all year round.

Guava (Guajava)

Guava (Guajava), Guiava or Guayava is found in almost all tropical and subtropical countries. Despite the fact that the fruit is considered exotic, an exotic taste should not be expected of it: rather mediocre, slightly sweet taste, resembling a pear. Try it once may be worth it, but you are unlikely to become a fan. 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 overall tone of the body and improves health.

Fruits come in various sizes (from 4 to 15 centimeters), round, oblong and pear-shaped. Peel, bones and flesh, all edible.

In Asia, the green, slightly unripe Guava, is loved to use, dipping pieces of fruit into a mixture of salt and pepper. From the side it may seem unusual, but if you try, the taste is quite interesting and toning.

Passion Fruit / Passion Fruit

This exotic fruit is also called Passion Fruit, Passionflower (Passiflora), Passion Flower, Granadilla. Homeland is South America, but can be found in most tropical countries, including in the countries of Southeast Asia. His second name “Passion Fruit” was received because he was credited with the properties of a strong aphrodisiac.

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

When used, it is most convenient to cut the fruit in half and eat the pulp with a spoon. The bones in the pulp are also edible, but they cause drowsiness, so it’s best not to abuse them. Juice Passion fruit, by the way, also has a calming effect and causes drowsiness. The most mature and tasty fruits are those whose skin is not ideally smooth, but covered with “wrinkles” or small “dents” (these are the ripest fruits).

The ripening season is from May to August. Stored in the refrigerator Passion can one week.

Avocado (Avocado)

Avocados are also called Perseus American and Alligator Pear. It is considered that Avocado is a fruit. Perhaps, from the point of view of science, it is, but it is rather a vegetable to taste.

Avocados are pear-shaped, up to 20 centimeters long. Covered with tasteless and inedible peel. Inside is a dense pulp like a pear and one large bone. The pulp tastes like an unripe pear or pumpkin and is nothing special. But if the avocado is well ripened, its flesh becomes softer, more oily, and more palatable.

Avocados are more commonly used for cooking than for raw consumption. So you should not strive to certainly try this fruit. But cooked with avocado dishes can greatly diversify the festive table. On the Internet, you can find a lot of recipes for avocado dishes, including salads, soups, main dishes, but on vacation you will hardly need all this, so you can’t stop 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.

Breadfruit can be found in all tropical regions, but mainly in the countries of Southeast Asia and Oceania. Due to the very high yields of Breadfruit, its fruits in some countries are the main product of kicking, as we have potatoes, for example.

The fruits of the Breadfruit are rounded, very large, can reach 30 centimeters in diameter and four kilograms of weight. In its raw form, as a fruit, ripe fruits are consumed, and unripe fruits are used as vegetables when cooking. It is better to purchase ripe fruits on vacation, and even better already cut into portions, since to cut and eat the whole fruit, you can hardly. In a ripe fruit, the flesh becomes soft and slightly sweet, resembles a banana and potatoes to taste. Not to say that the taste is outstanding, and therefore breadfruit is not often found in tourist fruit markets. The taste of bread can only be felt when preparing an unripe fruit.

The season of ripening of the Breadfruit, 9 months of the year. You can buy fresh fruit all year round.

Jaboticaba

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

This 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.

An interesting way of growing fruits: 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 the thin dense skin (inedible) there is a soft jelly-like and very tasty pulp with several bones.

The tree bears fruit almost all year round.

Kivano / Horned Melon

Kiwano Melon is also known as the Horned Melon, the African Cucumber, the Antilles Cucumber, the Horned Cucumber, Anguria. Kivano really cut looks like a big cucumber. Although it is a fruit, another question. The fact is that fruits Kivano grow on liana. It is cultivated mainly in Africa, New Zealand, in the Americas.

Kivano fruits oblong, up to 12 centimeters in length. The color is yellow, orange and red depending on the degree of maturation. Under the dense skin of the flesh is green, to taste something like a cucumber, banana and melon. The fruit is not peeled, but cut into slices or in half (like ordinary melon), and then the flesh is eaten. In raw form, they use both unripe and unripe fruits. Unripe fruits can be consumed along with the bones, as they are soft. Also used with salt.

Magic Fruit (Miracle fruit)

Magical fruit grows in West Africa. It does not have an outstanding exotic taste, but is known and interesting because after you eat it, for about an hour all the products will seem sweet to you. The fact is that the Magical Fruit contains a certain protein that blocks for some time the taste buds on the tongue that are responsible for the sour taste. So you can eat lemon, and it tastes like sweet to you. True, this property has only fresh plucked fruit, 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, has a rounded oblong shape, 2-3 centimeters long, red, with a hard bone inside.

Magical fruit fruits almost all year round.

Baile (Bael, Wood apple, wood apple)

Also known by other names: Aegle marmelos, stone apple (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 from gray-green (immature) to yellow or brown (ripe) with a very dense, rough peel, resembling a nut shell. The pulp of unripe fruit is orange, divided into segments with white seeds. In the ripe fruit, the pulp is brown, sticky, and may taste sour or sweet.

The fruits of Bayel are not so easy to meet in the fruit markets in general. And even if you meet him, you yourself will not cope with him. The fact is that its skin is hard as a stone, and it is impossible to get to the pulp without a hammer or ax.

If you can not try fresh (which, in general, and do not worry), you can buy tea from the fruits of Bayel, called Matoum (Matoom tea). It consists of dried circles of orange-brown color, divided into several segments. It is believed that it is very effective in treating gastrointestinal, catarrhal, bronchial and asthmatic diseases. It is also used in cooking (tea, drinks, jams, jams, salads) and cosmetology (soap, aromatic oil).

The ripening season is from November to December.

Buddha hand

The hand of the Buddha is a variation of Citron. It is also called the Fingers of the Buddha and 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 fruit is not one of those whose taste you will enjoy. Undoubtedly, the fruit is very interesting and useful, and after seeing it you most likely will have a desire to try it. But do not rush. It is widely used in cooking, but it is unlikely that you will eat it. The fruit of the Buddha’s Hand is almost entirely made of peel (inedible pulp), which is similar to lemon peel in taste (bitter taste) and violet by smell.

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

Banana (Banana, Musa)

Well, in general, everyone knows about bananas anyway. We accidentally remembered a banana so that you could vote for them if they are your favorite ones. It is worth mentioning, by the way, that bananas in exotic countries are much better than those sold in our home, so be sure to try bananas on vacation, maybe you will like them even more than before.

Papaya (Papaya, Melon Tree, Breadfruit)

The homeland of Papaya is 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 it is a vegetable rather than a fruit. But this is because they ate unripe papaya. Unripe Papaya is really very widely used in cooking, salads are made from it (be sure to try spicy Papaya Thai salad called Som Tam), they stew meat with it and just fry it.

But ripe raw papaya is really very tasty and sweet. By texture, it resembles a dense melon, and to taste something between a pumpkin and a melon. On sale are found as whole green fruits (not yet mature, for cooking), and yellow-orange (mature, ready to eat raw). Buying the whole fruit is not worth it, it is better to buy ready-to-eat, peeled and sliced ​​Papaya.

You can meet papayas 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 true, because Coconut, in its structure, belongs to the stone fruit cultures, such as apricot or plum.

Coconut is the fruit of the coconut palm tree that grows everywhere in the countries of the tropical belt. It belongs to the category of fruit.

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

Another degree of ripening (or ripening), which we observe in our stores, is the following: from the outside - a fibrous and rough layer, under which is a hard brown shell, and under it is a thick layer of white pulp and a little cloudy liquid. This liquid is usually not tasty, and the flesh is dry and tasteless.

When opening the coconut you need to be careful, here you cannot do with a universal kitchen knife, you will need more "heavy artillery". But fortunately, if you buy coconut in tourist areas, you will not have to take care of opening it: they will open it in front of you, and, most likely, will be given a drinking straw and a spoon for “scraping” the pulp. Delicious coconut cooled.

Tourists are very fond of a special coconut cocktail: you need to put in a little bit of 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 sapotova 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, has a color from light to dark brown.

Ripe fruit has a sweet taste with a slightly caramel flavor. The structure of the pulp resembles persimmon - soft and juicy, and just like a persimmon it can “knit” a little, only much less. Inside there are several large black stones with a hook at the end (you need to be careful when using). As a rule, it is not recommended to store fruit for more than 3 days, as he quickly deteriorates and turns sour. Therefore, Sapodilla practically does not occur on the shelves of our stores. An unripe fruit is also not recommended. It is very unpleasant to the taste. To choose mature fruits should be based on their color (those that are yellower or brown - more ripe, green ones should not be chosen at all) and softness. Hard fruits are completely immature, the mature fruit is a little pressureable, and the over-ripe fruit is 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 pomelo or pamela (Pomelo pummelo, pumelo, som-o, pompelmus, sheddok, Citrus maxima or Citrus grandis, Chinese grapefruit, jaybong, jeruk, limo, lushou, jambour, sai-seh, banten, zebon, robeb ​​tenga)

Pomelo is a citrus fruit and is considered the largest among this family. It is often compared with grapefruit. As a rule, the fruit has a rounded shape, can reach up to 20 cm in diameter and weigh up to 10 kg !!! Color, depending on the variety, can be from green to yellow-green. The rind is very thick, inside is light flesh: from white to pale yellow or pink. The pulp is divided into slices, divided by film partitions. Each slice has large fibers and may contain small white bones. Pomelo tastes sweet and sour, may slightly bitter. In comparison, for example with the same grapefruit, Pomelo pulp is more dryish.

Pomelo grows in the countries of Southeast Asia (Malaysia, China, Japan, Vietnam, India, Indonesia), on. Tahiti, in Israel, USA. In Russia, it can be purchased at any supermarket, so it is not so exotic for the people of Russia.

Choose Pomelo worth focusing, first of all, on the pronounced aromatic citrus smell and soft skin. Before use, you need to clean it from the thick peel, making a few cuts (to make it easier and easier to clean), then divided into separate slices, which are also free from partitions (they are very hard). Store at room temperature for up to a month, peeled - in the refrigerator, for no more than 3 days.

Use this fruit in cooking, in cosmetology. In some countries, it is consumed with salt, chili pepper and sugar, dipping peeled slices into this mixture.

Pomelo contains vitamins A, B, C, microelements, fiber, essential oils.

Maturation season: all year round.

Figs (fig, fig tree, fig, vine, Smirn, Ficus carica)

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

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

It is necessary to choose ripe figs with thick skin, no spots, slightly soft. Store it is recommended 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, scrape 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 can be drunk after this “soaking” (nutrients are transferred there).

Figs are dried, pickled, boiled jam, jam. In the dried form, it is more nutritious and caloric than in fresh.

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

Maturation season: from August to November.

Kiwi (Delicious Actinidia (Actinidia deliciosa), Chinese Actinidia (Actinidia chinensis), Kiwi, Chinese gooseberries, Chinese grapes)

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

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

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

Eat Kiwi can be in two ways: peel and cut into slices or cut in half and eat the flesh with a spoon.

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

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

Chrysophyllum or Star Apple (Chrysophyllum cainito), star apple, Cainito, caimito, (caimito, star apple), milkyfruit (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 is a layer of peel of the same color as the peel itself. The flesh is white to purple, juicy, sweet, sticky, jelly-like, with apple flavor. Inside there are up to 10 solid brown stones, up to 2 cm long. In the cross section, the flesh resembles a star. Unripe fruits are knit and inedible. The milky juice, which remains even in the ripe fruit, is very sticky, as a result, when eating a fruit, the lips may stick a little.

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

To choose ripe fruit should be slightly wrinkled skin and softness with pressure, no damage. Store in the refrigerator for up to 2-3 weeks. Fruits tolerate transportation. Before use, the fruit must be cooled and peeled and crusted (they are bitter). It is possible to eat, as, having cut in half and a spoon choosing pulp, and having cut on segments, like a watermelon, bones are inedible.

Used in the preparation of desserts.

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

Maturation season: from February to March.

Guanabana (guanabana, annana muricata, soursop, annona spiny, graviola, sauce, saasep)

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

Homeland Guanabany 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 at every fruit market, but if you find it, by all means try it.

The flesh of the fruit is white, the texture is soft, creamy and slightly fibrous. It tastes sweet and slightly sour, not like any other fruit. Inside a large number of solid stones in size and shape with a large bean.

In the unripe fruit pulp is firm and tasteless, like a pumpkin. Moreover, the fruits are often sold unripe (ripen for several days), because of what the tourists, buying it and trying it, do not immediately love it. But it is enough to let her lie down for a couple of days, as she acquires her unique taste. To choose a ripe fruit, you need to press it a little, the skin should be slightly bend. Solid dense fruits - unripe.

Eating Guanabana can be cut in half in half and scraping the flesh with a spoon, or cut into slices and eating like a watermelon. Peel the ripe fruit will not work.

Guanabana - perishable product should be stored in the refrigerator. If you want to bring home, choose hard, unripe fruits, they ripen quite well for 2 3 days, but then spoil.

The season of ripening Guanabans - all year round.

Tamarillo (Tomato, Cifomandra beetroot, Cyphomandra betacea)

Tamarillo is an oval-shaped berry, reaching a length of 5 to 10 cm, with a diameter of up to 5 cm. The color of the fruit varies from yellow to dark red and even purple. The look and taste is very reminiscent of tomatoes, and therefore its second name is Tomato Tree, but still it is a fruit. His skin is firm, smooth and bitter. Very reminiscent of a tomato with a currant flavor, but has a slightly pronounced fruity odor. The flesh may be yellow or orange. As a rule, it has inside two sections with light or dark small seeds (depending on the color of the skin 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 smooth and smooth fruits, without external damage, slightly soft. It should be noted that the fruits of yellow and orange are sweeter, and fruits with a darker color become more acidic as they mature. Ripe fruits are stored for a short time (in the cold for no longer than 7 days), unripe fruits are capable of ripening at room temperature. Poor tolerate transportation.

They eat tamarillo, having previously cleared the peel (it is inedible), and slightly grabbing a layer of pulp, or cutting it in half and scooping up the pulp with a spoon.

Widely used in cooking, applying it in dishes and as a vegetable and as a fruit.

Tamarillo is rich in a large amount of vitamins (A, B, C, E) and microelements.

The ripening season is all year round.

Feijoa, Pineapple Guava, Acca sellowiana

Feijoa is a small oval-shaped berry, from 3 to 5 cm long, with a diameter of up to 4 cm. The mass of an average fruit ranges from 15 to 50 g. Feijoa fruit has a color from light to dark green, sometimes with whitish bloom, dried on one top "tail". The skin is thin, dense, may be smooth or slightly bumpy, wrinkled. The flesh under the skin, depending on the degree of maturity, is from white or cream to brownish (in the latter case, they say that the berries are spoiled). Inside, the pulp is divided into sections, in the center of which there are several light edible seeds. The consistency of ripe feijoa is light and jelly-like. The taste is 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, in the Crimea and Central Asia.

You can eat as a whole fruit with the peel, however, this is an amateur, because feijoa peel taste sour and knit. In most cases, feijoa is cut in half and scrape the pulp 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) fruit. If you have to transport, the hard (unripe) feijoa fruits are perfect for this, and will survive on the road. Store ripe berries should be no more than 3-4 days.

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

It is used in cooking: preparing jam and jelly, salads and drinks.

The ripening season is October-November.

Pepino (Melon Pear, Sweet Cucumber (Solanum muricatum)

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

A large number of cultivated in South America (Peru, Chile), New Zealand.

It is necessary to choose ripe fruits on saturated yellow color with slightly pronounced fruit aroma and a little soft. A peculiarity of Pepino is that ripe fruits can be stored in the refrigerator for several months, unripe can ripen and be stored for a long time.

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

Used in cooking, along with vegetables, especially unripe Pepino fruits.

The ripening season is all year round.

Santol or Caton (Sandoricum koetjape, santol, craton, krathon, graton, tong, donk, wild mangosteen, false mangosteen)

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

The fruit of Santola has a rounded shape from 8 to 15 cm in diameter with a long stem. Depending on the variety, it may be yellowish to brown, with a slightly velvety skin on top. The color of the fruit is usually uneven with pigmentation over the entire surface. Under a rather thick skin there is a whitish, opaque flesh similar to garlic cloves, up to 5 pieces. Inside each lobule there is a large brownish stone (it is not recommended to eat it unnecessarily, since it has a laxative effect). The flesh is juicy in taste, it can be from sour to sour-sweet, like a little mangosteen. As a rule, fruits of yellowish varieties are sweeter.

Before use, you need to peel the fruit (it is inedible), pre-cut it across into two halves, with a knife or clean it with your hands, and then remove the slices of pulp and release them from the bones. The flesh from the bone is separated badly, so it is customary to suck it. Sometimes Santol is eaten with salt and pepper.

The fruits of Santola contain a large amount of iron, magnesium, fluorine.

Apply in cooking (desserts, alcohol) and cosmetology (masks, scrubs).

The ripening season is from May to June.

Jujuba or zizifus (Zizyphus jujuba) (unabi, chinese date, breast fruit, jujuba, jujube)

The fruit of a shrub is egg-shaped or rounded 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 jujuba can be non-uniform across the surface, as if spotted. The skin is thin and almost inseparable from the fetus. Inside the flesh is white dense, very juicy and sweet, resembles an apple. In the middle there is, as a rule, one oblong bone. The flavor of jujuba is mild fruity.

It grows in countries with a temperate climate to subtropical, in particular Thailand, China, India, Japan, Central Asia, the Mediterranean, southern Russia, the Caucasus.

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

Jujuba is a useful and even healing product. It is used both in fresh and dried form. Rich in vitamins A, B, especially vitamin C, sugars, acids, microelements.

Widely used in cooking (drinks, wine, jams, canned, 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 fruits of Mafai taste very much resemble and resemble the fruits of Longan. They are from yellow to red with a diameter up to 5 cm. The skin is thin, soft, smooth. Inside from 2 to 4 cloves, externally resembling garlic. The flesh is juicy, white, sweet and sour with a refreshing effect. Inside each lobule there is a bone that is not separated from the pulp, the bone tastes bitter. Because of this, the fruit is not very convenient to eat, since almost all the pulp remains “stuck” to the bone, and it cannot be separated. This fruit has no characteristic aroma. In general, it cannot be said that this fruit is “hunted” in order to try it.

Mafai rind peels well (about the flesh mentioned above), it is best kept in the fridge.

You can meet this fruit in Thailand, Malaysia, Vietnam, India, China, Cambodia. It is very rare.

The ripening season is from May to August.

All who go to Thailand are interested in what fruits grow in Thailand? How are they properly called?
  How to recognize them and at what time of year the season of the most popular and favorite fruits, such as mango, papaya or mangosteen.
  The article contains absolutely all the fruits of Thailand, with a description, photos and names, prices of fruits in Thailand and the seasons of their ripening and eating. After reading, you will remember how the fruits of Thailand look like and what they are called in Thai, which will facilitate their choice in the market and purchase.
  At the bottom of the article is a plate of ripening fruits of Thailand by months, it is easy to determine the lowest prices for Thai fruits during the year.

Thailand fruit photo with names and descriptions

Mango - the most tender fruit of Thailand (Thai mamaung)

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

the most popular mangoes in Thailand are such

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

For me, the king of fruits in Thailand is not a durian, but a mango. Because such tasty mango as Thai mango, you will not try anywhere.
  Mango is good for health. Despite the fact that it is sweet, eating a mango will not hurt the figure, so you can safely make it from the neck, salads, add to desserts and cook jam.

In Thailand, based on mango produce a variety of cosmetic products, creams, masks, toothpastes. Mango round Thai toothpaste is a delight.
  In Russia, you can order them online. Siamgarden.ru   , there are good prices and everything is in stock, you do not have to wait for months for sending from Ty.

The season of Thai Mango is in March - June. In general, mango fruits in Thailand several times a year.
  Unfortunately, during the tourist season (from October to March), mango prices are mostly not humane, but all because it is not in such quantities.
  But who is looking for will find. This winter, in the Jomiten market there was also such a price for mango:

Although the average price of mangoes is now 60 baht. Summer is even cheaper - 30 baht per kilogram.

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

Generally, when buying mangoes, you need to pay attention to such things: The skin of the mango must be dense and clean. Without dark spots and swelling.
  Do not crease the mango when buying, they very quickly become useless. By the way, mangoes are as tender as bananas. Slightly pressed on them - everything.

Sellers in the markets will ask in Russian "With them?" "Home?" And depending on the answer, throw you a mango in the package. So, smile and collect your own mangoes, as the market is everywhere in the market, you do not have time to blink an eye, as you are sluggish and sluggish.

Do not buy huge mangoes. It is much more convenient to eat and peel those mangoes that are as big as a girl’s palm. Such mangoes by weight - 3 - 3.5 pieces per kilogram.
Thais clean the mango like this: take a knife, cut the mango together with the peel on one side and the other. The flesh is cut with a knife to the skin and then make horizontal strips. The resulting cubes are easily cut into a plate:

Mango sticks rice popular in Thailand (glutinous rice with mangoes - khau niyu mamaung) I personally don’t like. Much nicer to eat mango without rice. But my children are delighted and even ice cream is taken along with sticky rice and mango.

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

Everyone who goes to Thailand knows about Durian. Everyone who has been to Thailand should try it, since this is 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 film, sells for 120-150 baht.
  At the same time, fans and connoisseurs of Durian advise him to eat immediately after cleaning, so he very quickly begins to go out and stink.

Almost all hotels in Thailand have a sign saying that entry with durians is prohibited. It is clear why. A mixture of rotten onions, garlic and garbage does not like anyone, but it smells like cleaned durian, because it contains a huge amount of sulfur, which interacts with oxygen and gives off such a stinky smell.

The taste durian - fat milk cream, something like a creamy ice cream. I can not 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 the pressure, which, together with drinking, can be harmful to health.
  The price of Durian in the collection season starts from 100 baht per kg. Durian season in Thailand - summer. From June to August. Durian is also sold during the year, but costs more and the choice is less.

Dragon Fruit - the most tasteless fruit of Thailand - Pittah (Kheu - mang: con)

Oh, I remember how I wobbled with my husband at night in Bangkok at night in search of this very dragon that we were ordered to bring by relatives. The dragon was eventually found at Bangkok's night fruit market, but was it worth the effort?

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

Some eat it by pouring lime juice, they say it tastes better.
  It is tasty to add the Dragon to smoothies and dairy necks, ice cream, decorate desserts.
  The dragon is very low in calories, its bones improve eyesight, and it is also useful in diseases of the stomach and intestines.

The dragon looks very exotic. It happens with white and raspberry pulp inside, a color that does not affect the taste.
  To eat a dragon, you need to cut it in half and eat with a spoon. or peeling, cut into slices.
  It is added to salads, make tinctures and syrups.
  The price of dragon fruit varies depending on the season. From 40 to 80 baht per kg.

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

Noyna - The Paradise Apple of Thailand - (Neu-na)

Looks like a green scaly ball. Hard to touch. In Thailand, the Noiana fruit is called the sugar apple.
  Inside the nose is filled with pulp, similar to cream. A lot of bones. It is accepted to eat, cutting into pieces, throwing out stones that are poisonous enough, if you eat them a lot.

Nouna, or sugar apple, should definitely be tasted in Thailand, the pulp is sweet and soft inside, which resembles a pear to taste.

Neuna is sold everywhere in the markets of Thailand, the price in the collection season is about 40 baht per kg. Sold all year round, I bought somewhere for 60-70 baht per kg.
  You can make a delicious children's dessert from the nouna if you mix the noinah pulp with coconut juice and freeze.

Rambutan - the most hairy fruit of Thailand (Ngo)

Rambutan in my pets. Its advantages: easy to clean, easy to eat, delicious.
  Rambutan refers to the litchi family, and the word “rambutan” is Malay, meaning hair.

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

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

The taste of rambutan is hard to describe. It is resilient like grapes, with the scent of roses and spices.
  The price of rambutan starts from 40 baht per kg.
  Very poorly stored. Until Russia can not reach.

Mangosteen - Unusual Garlic (Mang - Khuuk)

the most delicious and tender Thai fruit - mangosteen!

Another one of my favorites. Exactly in the 5-ke of the best fruits of Thailand in my ranking.
  Inside the mangosteen are many garlic-like slices. We call him so amongst ourselves.
  The flesh is juicy, sweet-sour, resembles a mixture of peach and grapes, not to describe, you need to try.
  The smaller lobules inside the mangosteen, the smaller the pits.

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

Thais clean mangosteen simply by scrolling the upper flower in different directions. When the flower fell out, divide the fingers mangosteen in half.

How to choose fresh mangosteen?
  Take the fruit in your hand. It should not be too soft, but not wooden. If the wood is all, he disappeared, the same with the soft, rotten fruit. Must be easily squeezed with a finger.

Mangosteen becomes wooden after spending a lot of time in the fridge or in the air.
  Freshly harvested mangosteen is useful for girls on a diet. Its caloric content, only 40 kcal per 100 grams of pulp. Mangosteen skin is used in Thai medicine for a variety of diseases as an antiseptic, astringent, a remedy for diarrhea and to improve the bowels.

Prices for mangosteen in Pattaya - from 50 to 120 baht. Mangosteen season - summer.

Papaya - like a boiled carrot (mala-koo)

The oldest Indochinese fruit. Super useful Even small children can and should be given as the first complementary foods.
  The taste of Thai papaya, they say is not as wonderful as Indian. But I did not try Indian, there is nothing to compare with.
  No pronounced taste. Perhaps most of all papaya reminds me of boiled carrots.
  Papaya weighs from 1 to 8 kg.
  To choose a fresh and good papaya, pay attention to the peel. It should be yellowish with a green tint.
  Completely green papaya goes to the famous Som Tam salad.
  Oh, there it is really tasty! Sickle flowing at the memory. Sometimes, in Som, green mango is put in place of green papaya.

Papayas need to be eaten, cutting off the skin like that of a potato and dividing the fruit in half to remove the bones inside.
  low-calorie papaya helps from many ailments.

In winter in Pattaya another variety is sold that looks like a big peach. The difference is that there are no pits in it at all, but in taste it resembles strawberries.

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

Passion fruit - the most fragrant and healthy fruit of Thailand (Passion fruit) (Saw-v-root)

Also a great fruit. Exotic for Russia because of its poor transportation.
  Passion fruit is a fruit with a very rich smell and taste. The jelly-like pulp under the thick skin smells really cool!

Passion fruit can be cut in half and eat with a spoon. One of the most delicious and low-calorie fruits, and in terms of utility will give 100 points ahead to everyone!

Being a passion fruit fan, I found out in foreign sources that it contains a huge amount of vitamin C and iron, and this is very unusual, because usually only vitamin C is found in fruits, which is known to be absorbed in extremely small amounts without iron.
  Passionflower, 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 organism.

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

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

Also, the passion fruit is shown to those who have problems with intestines and digestion. Literally in 2-3 days of eating, the stool is getting better and all pains, bloating, flatulence, initial types of hemorrhoids and fissures pass.

The price in the markets of Pattaya for passion fruit varies from season. Lower bar - 60 baht. The season is summer-autumn, in winter the passion fruit is sold at 100-120 baht per kg.

HERE SUCH A MARCAW CAN BE BUYED

Choosing a passion fruit, take the fruit with a wrinkled skin, it is a ripe fruit. It is desirable that the passion fruit was of medium hardness, good color of ripe eggplant. Smooth skin indicates that the fruit was recently picked, it can 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 a lot of useful information has accumulated that will help you save you money, because the ruble exchange rate to Batu does not inspire optimism and I think there is no extra money for anyone.

Here are the articles that are most useful to you before the trip:

Where to buy fruit in Pattaya profitable and cheap

The best prices for fruit in Pattaya you will find in the markets:

Ratanakaorn market. The address is Teprazit Street, in the middle, next to the Colosseum show. It works from 5 in the morning to 15-16 in the evening.

Wat Bun Market - located on the street. Wat Boon, next to Condo Paradise, Park Lane, Amazon, Atlantis. It works from morning to 18 in the evening.

Jomtien night market. Located in the middle of the Jomtien seafront, within walking distance of the Aqua condo. Open from 17 pm to 23. Prices may be higher than at Wat Bune and Ratanakorn.

The hotel Ambassador has fruit rows, the prices there are quite reasonable, there is no sense to go to the city especially for fruit.

There are no good cheap markets in the center of Pattaya. Prices are too high, weigh on.

In the street. Pattaya Park, near the hotel there is a good market, which works from lunch until late evening, and also, in the same street fruit are often sold by farmers from cars

Sapodilla - like a tasteless persimmon (La Mut)

While in Thailand, I certainly tried almost all the fruits, but there are some that cause bewilderment. Here is a sapodilla one of.
  To taste, like unripe persimmon. Some strange astringent taste, in general, some sort of nonsense. If you are going to try, then the sapodilla is inexpensive (still)), the price of sapodilla in Pattaya, about 30 - 40 baht per kg.
  Take the fruit, whose skin is soft. The harder, the more knits.

Salak - sour strawberries (Sa-La (Ra-Kum Thai) Snake Fruit

That's for sure snakey. Even when you take it in your hand, it feels like you touch a snake by the skin. Similarly, rough and prickly.

Sour flesh growing on snake palm. It helps to cope with diarrhea, as it contains tannin.
  I do not see other purposes of taking herring inside, except as an antidiarrheal property. As a rather strange taste for us. Sour, astringent.
  It is cleaned well, the skin itself peels off, you just have to press.

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

PERSONS - IT'S A WHOLE PERFUME PLANT OF CHEAP SPIRITS

This is what Thais love, so it is lychee. Litchi in marinade, litchi in compote, litchi everywhere.
  Lychee fruits look very beautiful - such a delicate pink ball, which also smells nice.
  By the look of litchi it is similar to both rambutan and longan. Lychee also has one bone inside the transparent flesh. Bone do not eat.

For my taste - litchi painfully reminds perfume. So I smell it some sultry and intoxicating.

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

Litchi is very useful, uplifting, contains a lot of B vitamins, phosphorus, protein, iron, pectin, while low-calorie.

Star Fruit - (Carambola) Ma-Feung) Star Fruit

HARDWARE - FRUIT STAR!

Certainly a beautiful and exotic carambola fruit - old fruit.
  It is not cleaned, it is simply cut across so that 5 final asterisks are obtained.

Serves as decoration of a table, cocktails it.p. It tastes more like a vegetable than a fruit.
  Very much watery and sour. Useful, contains many vitamins.

Ripe carambola bright yellow. In Pattaya, it is easy to find a carambola just growing like a weed in a tree. The tree brings a huge number of fruits that fall and that no one even collects. Thais almost do not eat carambola, and if they eat they add greenish salads.

The price in Pattaya for a carambola (old fruit) - around 40 baht per kg.

Longan - Dragon Eye - (la miai)

In Chinese, "moon yang" is the "dragon eye." Free translation from Chinese, and here it is - longan.
  Stone really looks like someone's eye.

Longan is one of my favorites. It tastes like a tasty and ripe melon, but be careful
  longan is very easy to overeat. Then there will be a feeling of nausea and nausea.
  Do not eat more than 5-10 berries at a time, I know for myself.

When buying inspect a bunch of longan. Fruits should be the same color, slightly rough, not wrinkled and without spots.
  Peel under pressure quickly breaks and you can eat them like nuts.
  Bitter bone itself, do not eat. The price of longan in Pattaya is 60 -80 baht per kg per season. For sale all year round, the main season is summer.

Jackfruit-Breadfruit (Kha-noo-n)

Jackfruit is very similar to durian, look do not make a mistake when buying!
  The fruits of jackfruit are huge! They reach 40 kg of weight, so you should not walk around under the tree on which the jackfruit grows, and in Thailand you will often come across it.

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

jackfruit has an unusual taste. It is difficult to describe. Most often eaten in pickled form, in sweet syrup.
  From a huge jackfruit it turns out a lot of "berries":

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

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

The price of the substrate with a jackfruit of about 40 -70 baht.

Guava (headlight)

In Thailand, there is a delicious and fresh guava. The one inside the pink is tastier, very aromatic, and the one that is light green is more watery and does not have a rich taste.
In Thailand, guava can often be found in hawkers with fruit and it will be bright green in color. Do not let this confuse you, it is just soaked in sugar syrup. So she gets the sweetness and taste. Firm, crispy to the taste.
  Even immature guava smells a lot. It can be used at home as a flavoring and absorber of other odors, such as in the refrigerator or near an ashtray.
  Thais love immature guava, eat it with spices and marinate, make sauces.
  From the guava is obtained sooo delicious and fragrant smoothies or juice. But provided that sugar is added there.
  The price of guava in Pattaya - from 40 baht per kg.

Tamarind - the most high-calorie fruit of Thailand (ma-kham-wang)

TAMARIND - CALORIC 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 juice-syrup, or dried, rolled in sugar to eat as candied fruits.

And without sugar, tamarind is very high in calories. On 100 gr, in a tamarind kcal more than a cheeseburger - already 240 calories! So it is not worth it to those who are trying to follow the weight.

Tamarind is popular as a cosmetic. It bleaches, gives freshness to the skin, is used as a raw material for scrubs, facial cleansers, creams and so on.

Coconut - the most popular fruit of Thailand (Ma-phrau)

Coconut in Thailand is marinated, 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 useful and cool product.

THE MOST DELICIOUS VARIETY OF COCONUT, IN MY VIEW - THIS IS. WHITE

Did you know that coconut water was used during the civil war for blood transfusion? Because in its composition, coconut water is similar to blood plasma.
  Coconut water (young coconut), it is necessary and can be given even to infants, as it is useful and rich in vitamins.
  I think almost everyone likes coconuts, and in Thailand there are a lot of them everywhere, at the most affordable price.
  Coconut harvest in Thailand all year round, so the price for them does not change.
  The price of coconuts in Thailand - 15 - 20 baht per 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 brethren, another variety, in green peel.

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

Banana - (Klu-Ai)

It is better not to use the Thai name of a banana in communication with the Thais, as you risk being misunderstood, due to the peculiarities of pronunciation.
  The fact is that Klu-Ai, said 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, they are in each house for the spirits as an offering.
  Here they are completely different in taste than in Russia. It is believed that in Russia they sell "fodder varieties". I do not know, but in my opinion it is.
  At home, one banana can feed the whole family, they are of such size. Here I like to buy a bunch of small bananas, because they are very sweet and nourishing.
  Bananas are rich in potassium, and despite the fact that they are not too dietary (a bit too much starch), they still benefit from the fact that they monitor health. Just eat them not a bunch a day.

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

The most delicious bananas in Thailand are small ones. They are very sweet and convenient to give them to children as a snack.

Pineapple (Sapph-root)

They say the most delicious and fragrant pineapples grow in Thailand. And this is true. You will not find such sweet, juicy, tasty pineapples anywhere. That pathetic likeness that feeds us in Russia is just chickens to laugh.

Pineapple is sold all year round in Thailand and is cheap. He, like bananas, is sold in pieces, not in kg.
  One big pineapple is in Pattaya -20 -30 baht. You can buy already cleaned for 20 baht in a bag on the ice from a fruit seller in the city.

Thais masterfully peel pineapples without leaving any sharp spines and not cutting off anything extra, so I advise you to take the peeled.
  In the Jomitien market, peeled pineapples are sold at 20 baht (half). In the evening, you will be given 3 pureed pineapples for 50, so fly off!

All sorts of charlatans like to sell fat-burning vitamins with pineapple, I don’t know how they work, but pineapple does contain a substance that speeds up metabolism, improves concentration and endurance, helps to keep to a diet and lose weight.
  It is clear that you can not polish bigmak pineapple and think that "Hurray! I eat and lose weight !! ”

Pineapples should be eaten with caution hypertensive patients and people who have high acidity.
  When choosing a pineapple, click on the skin, it should be slightly soft. In color, even if you took a completely green pineapple, it will ripen with time.

Although not peeled pineapples in Thailand buy in my only home. There is no difference in price, and it’s still impossible to clean it just as Thais do.

Watermelon - (Tang-moo)

  A distinctive feature of Thai watermelons is their size. If there are no options in Russia and you have to buy 10-15 kg of watermelon, just
  because there are no others, then in Thailand, watermelons are very compact. Thai watermelon weighs about 4-5 kg, sometimes less.
  That is, it is easy to eat it at a time or two, and it does not take up much space in the refrigerator.
  Thai watermelon is red and yellow inside. This does not affect the taste, in appearance it is also unclear what kind of watermelon you will end up with when buying.
  Watermelons in Thailand are sold all year round. Often you can buy a cut already cleaned or half a watermelon.
  Everyone knows that watermelons are very useful, especially in the heat.
  The price for a whole watermelon in Thailand is about 30-40 baht,. Cutting - 10 -20 baht.

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

Tangierin (som)

Tangerine is Thai manadrin. Basically, it has a green, very thin skin.
  Tangerine is known for squeezing juice everywhere and selling it in bottles of 330 ml for 20 baht.
  Juice by the way is very tasty, sweet and healthy.
  The trouble is that there is always a lot of bones.
  Having seen what juice salesmen use tangerine juice, I bought the same one for 400 baht in Macro. Now enjoy the juice without leaving home.

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

As well as mango, papaya, watermelons and tangerines, in Pattaya you can often find a pick-up machine with farmers selling their goods.
Tangieries from a car will cost 3kg per 100bat.

Kumquat

4664kumkvat - mini orange

Last on my list, but not last. Very cute and tasty fruit, a family of citrus. As if a mini-orange. Kumquat can be eaten raw, pickled, make candied fruit or marmalade.
  Kumquat is very useful to brew for colds, as an anti-bacterial drink that helps with ODS and ORZ. That is, kumquat + ginger + honey, and tasty, healthy drink will quickly put you on your feet.

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

Season of fruits in Thailand - table

How to save on a hotel or apartment on vacation?

I'm looking for Rumguru site. There are collected absolutely all the discounts on hotels and apartments at 30 booking systems, including booking. Often I find very profitable options, it turns out to save from 30 to 80%

How to save on insurance?

Insurance abroad is needed. Any method is very expensive and the only way not to pay out of pocket is to choose an insurance policy in advance. For many years we have been making out on the website, which give the best prices for insurance and selection along with registration takes only a couple of minutes.

In order not to paint when a Thai fruit has a picking season, especially since there are a lot of them, and I don’t remember everything, there’s a sign that you can easily find out why suddenly a mango costs 250 baht per kg)))