Kira Stoletova
Grapefruit Sweetie has long been recognized and popular all over the world, thanks to the huge number of beneficial properties that it affects the human body. It contains a large number of microelements and vitamins, which allow you to normalize all the functions of vital organs.
Description of the fruit
This is a fruit that was obtained by crossing a hybrid of a pomelo and a regular grapefruit. The development was carried out by scientists from California, who developed this fruit in the late 1950s. The name "Sweetie" translates as "Sweet", which speaks about the taste of this grapefruit. In Spain it is called Oroblanco.
The difference with its predecessors is that the grapefruit is large, and Oroblanco is small in size and has a rich green color that does not change, even when fully ripe.
The description indicates that the flesh of the product is sweet and juicy, similar to the taste of pomelo. There is no bitterness, but there are partitions in the pulp that give off a slightly bitter taste, like grapefruit.
Correctness of eating fruit
This small green grapefruit is consumed fresh, like other fruits.
The peel has a high density, it is difficult to peel it, so it is worth making several small cuts on the surface - this will make it easier to separate it from the pulp.
Sweety fruits are universal in use:
- suitable for fresh consumption, which allows the body to receive all the necessary beneficial microelements and vitamins;
- often used for preparing dessert dishes;
- used for preparing fresh salads made from fruits.
Beneficial features
This product contains a high concentration of acids, which have a positive effect on the immune system. Sweetness is achieved due to large amounts of glucose and sucrose. For this reason, the fruits are used for diabetes, because this fruit does not increase blood sugar levels. Elderly people should consume such fruits to reduce blood cholesterol levels, because with increasing age, cholesterol only increases.
Green fruit improves the functioning of the nervous system. It is used to normalize sleep and restore the tone of the whole body. This is an ideal option for people who do mental or physical work. If you eat the pulp of the fruit every day, it improves a person’s mood and gives them strength and energy for the whole day.
The fruit contains vitamins, calcium, phosphorus and zinc; it not only increases the body's resistance to viruses and infections, but also increases the resistance of the entire body. The benefit of this fruit in food is to prevent diseases.
It is important to give the dried product as food to children who already have weak immunity. Oroblanco contains fiber, which improves digestion, removes toxins from the intestines and promotes weight loss.
Use for weight loss
Calorie content is only 60 kcal per 100 g.
This hybrid has the ability to break down fats and provoke weight loss. If you don’t like bitter grapefruits, which are recommended to eat for weight loss, then sweet Sweetie is the best option.
Selection and storage
When choosing, consider the weight of the fruit: if it is light, it means there is not much pulp in it. Sweetie fruits are slightly smaller in size compared to pomelo. If you remove the peel, then the dimensions of the pulp are equal to that of a tangerine. This exotic fruit is brought to Europe from distant countries, so it is harvested when it is not yet ripe, which negatively affects its taste.
It should be stored at a temperature of 22-24°C. Under such conditions, the shelf life is 7-10 days. When stored in the refrigerator, the period increases to 14-18 days.
Contraindications
This fruit does not cause any harm, so the contraindications are minimal. It is worth considering the correct dosage. The daily norm is 500-600 g. If this dosage is increased, there will be a glut of vitamins, which is not good for the body. Keep in mind that Sweetie contains acids, i.e. those who suffer from high stomach acidity, ulcers or gastritis should eat it with caution.
You should avoid using it if you are allergic to citrus. People with individual intolerance to citrus fruits or certain elements contained in their composition should not eat such fruits.
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Conclusion
If you try this fruit at least once, you will no longer resist its pleasant sweet taste. It has beneficial properties for the body, which is so important in the modern world, when the human immune system is weakened due to constant stress or the environment.
Through the efforts of breeders, the citrus genus is constantly replenished with new species. As a result of crossing the Siamese sweet and Marsh, the Oroblanco hybrid was created. A new fruit was registered in the 80s in California.
Then Israeli breeders got involved in the work. They created an even sweeter hybrid, and called it sweetie (from the English sweetie - sweet).
Today, green citrus with sweet pulp goes by several names. In addition to those already mentioned, you can find the name pomelite.
What is sweetie and how is it eaten?
Exotics are no longer uncommon on our shelves. Many people know what sweet fruit is and how they eat it. The fruits consist of a zest with essential oil glands, a spongy layer of intercarp and edible pulp.
The hybrid combines the best qualities of its parents: the sweetie tastes as sweet as a pomelo and juicy as a grapefruit. The zest is green, there are yellowish varieties. The thickness of the peel depends on the variety. It is usually thinner than that of a pomelo.
They eat exotic citrus raw. Candied fruits are prepared from the zest, the pulp is used for juices and jams, and added to salads. Before use, the fruits are peeled by making cuts on several sides.
The energy value of the fruit pulp is slightly higher than that of other citrus fruits.
The calorie content of sweetie is 45–58 kcal per 100 g of product.
You can safely introduce it into your diet without fear of gaining excess weight.
After all, it consists of 80% water. Fiber makes up about 1.5%, the composition also includes organic acids.
100 g of product contains:
Vitamin composition:
- C – 45 mg;
- B1 (thiamine) – 0.05 mg;
- B2 (riboflavin) – 0.03 mg;
- A, E in small quantities.
The mineral complex consists of potassium (184–212 mg), calcium (23 mg), phosphorus (18 mg), sodium (13 mg) and magnesium (10 mg).
The beneficial properties and contraindications of sweetie, a fruit rich in fiber, ascorbic acid and enzymes that break down carbohydrates, proteins and fats, depend on the characteristics of the perception of citrus fruits by a particular organism.
Benefits of a suite
In the absence of intolerance to the product, it helps:
- reduce blood cholesterol levels ;
- protect yourself from colds and viral infections;
- normalize blood pressure, improve heart function;
- improve digestion and stabilize the functioning of the gallbladder;
- normalize weight;
- cheer up and defeat apathy and depression.
Sweetie is an excellent antioxidant. It contains substances that act as a neutralizer of free radicals and enhance immunity.
The use of its fruits makes hair and skin beautiful and has a positive effect on health.
How is sweet fruit useful for people engaged in mental work? It increases concentration.
The hybrid is used for food and to reduce swelling.
The benefits and harms of sweets depend on the amount of fruit eaten.
Contraindications
Citrus Sweetie should not be included in the diet of people suffering from gastritis with high acidity. The acids in its composition can cause its aggravation. Contraindications also include diseases such as:
- acute nephritis;
- enteritis;
- hepatitis;
- cholecystitis;
- stomach ulcer;
- colitis.
This citrus contains a significant amount of vitamin C. Excessive intake of this antioxidant can cause headaches, nausea and other symptoms of intoxication even in healthy people.
Use
In cooking, sweetie is often used fresh. It goes well with vegetables, meat, and seafood.
The pulp makes a delicious fruit salad. To do this, slices are cut, combined with chopped apple or other sweet fruits, and seasoned with yogurt.
For candied fruits, soak the peels of 3 citrus fruits in water for 2-3 days (don’t forget to change the water). Boil syrup from sugar and water (1:1), pour it over the sliced rinds.
After 3 hours, the contents are heated and boiled for 5 minutes. After cooling, the procedure is repeated 3 more times. Ready candied fruits are stored in the refrigerator.
During pregnancy
Sweetie is well accepted by the body of the expectant mother. However, if you have not tried this citrus before pregnancy, you should not start. Especially at the end of the third trimester.
The period of bearing a child is not suitable for experiments. During pregnancy, sweetie can cause allergies. Moreover, the tendency to allergies can be passed on to the baby.
How to clean
Before cleaning your sweatshirt, you should wash it thoroughly. On the surface of citrus fruits there may be not only microbes and dirt, but also traces of chemicals that have accumulated during the cultivation and storage of the fruit.
After cutting, the peel is easily removed and the fruit can be divided into slices. It is healthier to eat them whole, along with the white skin. If it is bitter, the thin shells are removed from the slices.
You don’t have to peel it, but eat it with a spoon, cutting the fruit in half.
How to choose sweet fruit
Before choosing this fruit, you need to know how to find ripe fruits. You cannot judge the quality by the color of the peel. An indicator of ripeness is the aroma. The richer it is, the sweeter the citrus. Among fruits of the same size, preference should be given to heavier specimens: they have more pulp.
Green grapefruit sweets can be frozen. To recognize such a product, you need to press on the fruit. Good fruits have elastic, hard skin. There should be no seals or stains on it.
But the shiny surface indicates that wax was applied to the citrus. It is better to choose citrus fruits without artificial shine. After all, the less “chemistry”, the more useful they are.
Here's the video.
Only the most timid traveler, finding himself in an exotic country, embarrassed by its appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite into a piece of mangosteen, durian or herring. Meanwhile, it is a gastronomic revelation that can become one of the most vivid impressions of the entire trip.
Below are exotic fruits from different countries - with photos, descriptions and English equivalents of names.
Durian
Durian fruits - “a fruit with the taste of heaven and the smell of hell” - are irregularly oval in shape, with very sharp spines. Under the skin there is viscous pulp with a unique taste. The “king of fruits” has a pungent ammonium smell, so strong that durian is prohibited from being transported on airplanes and taken into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. The fragrant and most exotic fruit in Thailand is very rich in vitamins and nutrients.
A few rules for those who want to taste (not try!) durian:
- Do not try to choose the fruit yourself, especially during the off-season. Ask the seller about this, have him cut it up and pack it in transparent film. Or find already packaged fruit in the supermarket.
- Press the pulp lightly. It should not be elastic, but easily knead under your fingers, like butter. The elastic pulp already smells unpleasant.
- It is not advisable to combine it with alcohol, since durian pulp acts on the body as a huge stimulant. Thais believe that durian warms the body, and a Thai proverb says that the “heat” of durian can be tempered by the coolness of mangosteen.
Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.
Season: from April to September, depending on the region.
Mangosteen
Other names: mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white pulp resembles a peeled orange and has a difficult to describe sweet and sour taste. Inside the mangosteen there are six or more soft white segments: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruit in your hand and lightly squeeze it: the peel should not be hard, but not very soft. If the skin is dented unevenly in different places, the fruit is already stale. You can open the fruit by making a hole in the peel using a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you will simply crush it. Tolerates transportation well.
Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.
Season:
Jackfruit
Other names: Indian breadfruit, eve. It is a large fruit with thick, spiky yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchess pear. The segments are separated from each other and sold in bags. Ripe pulp is eaten fresh, unripe pulp is cooked. Jackfruit is mixed with other fruits, added to ice cream, and coconut milk. The seeds are edible when boiled.
Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.
Season: from January to August, depending on the region.
Lychee
Other names: litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin there is white transparent pulp, juicy and sweet in taste. During the off-season in Asian countries, these tropical fruits sold canned or in plastic bags.
Where to try: Thailand, Cambodia, Indonesia, Australia, China.
Season: from May to July.
Mango
One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango is reminiscent of apricot, rose, melon, and lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.
Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.
Season: all year round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.
Papaya
A large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. The taste is something between melon and pumpkin. Ripe papaya has bright orange, unusually tender flesh that is pleasant to eat and aids digestion. Unripe papaya is added to spicy Thai salad (som tam), it is fried, and meat is stewed with it.
Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.
Season: all year round.
Longan
Other names are lam-yai, “dragon's eye.” It is a round, brown fruit that looks like a small potato. Very sweet and juicy, it has a lot of calories. The easily peeled skin covers translucent white or pink flesh, similar in consistency to jelly. At the core of the fruit there is a large black seed. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.
Where to try: Thailand, Vietnam, Cambodia, China.
Season: from mid-June to mid-September.
Rambutan
Rambutan is one of the most famous tropical fruits, which is characterized by “increased hairiness.” Under the red fuzzy skin hides white translucent flesh with a sweet taste. To get to it, you need to “twist” the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, but roasted ones are harmless. When choosing, you need to be guided by color: the pinker, the better.
Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.
Season: from mid-April to mid-October.
Pitaya
Other names are pitahaya, long yang, “dragon fruit”, “dragonfruit”. It is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated in shape. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), you can see dense white, red or purple pulp inside with many small seeds. Good in fruit cocktails combined with lime.
Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partly Japan, USA, Australia, Israel.
Season: all year round.
Carambola
Other names are “tropical stars”, starfruit, kamrak. Its yellow or green fruits are similar in size and shape to bell peppers. When cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies; they do not need to be peeled.
Where to try: Borneo island, Thailand, Indonesia.
Season: all year round.
Pomelo
This fruit has many names - pomela, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.
Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.
Season: all year round.
Guava
Other names are guava, guava. Round, oblong or pear-shaped fruit (from 4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to pit. When ripe, the fruit turns yellow and is eaten with the peel to improve digestion and stimulate the heart. When unripe, it is eaten like a green mango, sprinkled with spices and salt.
Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.
Season: all year round.
Sapodilla
Other names are sapotilla, tree potato, ahra, chiku. A fruit that looks similar to kiwi or plum. The ripe fruit has a milky caramel taste. Sapodilla can be a little "knitty" like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and folk medicine.
Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).
Season: from September to December.
Sugar Apple
A very healthy pale green fruit. Under the distinctly lumpy, swamp-green skin hides sweet, aromatic flesh and seeds the size of beans. Aroma with subtle pine notes. Ripe fruits are moderately soft to the touch, unripe ones are hard, and overripe ones fall apart in the hands. Serves as the basis for Thai ice cream.
Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.
Season: from June to September.
Chompoo
Other names: rose apple, Malabar plum. The shape resembles a sweet pepper. It comes in both pink and light green. The pulp is white, dense. There is no need to peel it, there are no seeds. The taste does not stand out in any way and is more reminiscent of slightly sweetened water. But when chilled, these tropical fruits quench your thirst well.
Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.
Season: all year round.
Ackee
Ackee, or bligia savory, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts and creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to their high toxin content. They can be eaten only after special processing, for example long-term boiling. Ackee tastes like a walnut. In West Africa, soap is made from the peel of the unripe fruit, and the pulp is used for fishing.
Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.
Season: from January to March and from June to August.
Ambarella
Other names: Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval golden-colored fruits with thin, hard skin are collected in clusters. Inside there is crispy, juicy, yellow flesh and a hard bone with spines. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, and marmalade are prepared from them; unripe fruits are used as a side dish and added to soups.
Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.
Season: from July to August.
Bam-balan (Bambangan)
Winner in the category “Most native taste”. Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval-shaped, dark in color, the smell is slightly pungent. To get to the pulp, you just need to peel off the skin. The fruit is also added to side dishes.
Where to try: Borneo island (Malaysian part).
Salak
Other names are sala, herring, rakum, “snake fruit.” Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and is easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.
Where to try: Thailand, Indonesia, Malaysia.
Season: all year round.
Bael
Other names: tree apple, stone apple, Bengal quince. When ripe, the grey-green fruit turns yellow or brown. The peel is dense, like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fuzzy seeds, and is divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing a sore throat, so the first experience with bail may be unsuccessful.
Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.
Season: from November to December.
Kiwano
Also - horned melon, African cucumber, horned cucumber. When ripe, the shell becomes covered with yellow spines, and the flesh acquires a rich green color. The oblong fruits are not peeled, but cut, like a melon or watermelon. The taste is a cross between banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and savory dishes, as well as pickled. Unripe fruits are also edible.
Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).
Season: all year round.
Miracle Fruit
Other names: wonderful berries, sweetish puteria. The name of the exotic fruit is completely deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds are deceived by a special protein contained in magic fruits - miraculin. Sweet foods seem tasteless.
Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).
Season: all year round.
Tamarind
Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with a brown peel and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As souvenirs, tourists bring home meat sauce and syrup for cocktails based on Indian dates.
Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.
Season: from October to February.
Marula
Fresh marula is found exclusively on the African continent, and all because after ripening the fruits begin to ferment in a matter of days. The result is a low-alcohol drink (you can find elephants “intoxicated” by marula). The ripe fruits are yellow in color and resemble a plum in appearance. The flesh is white, with a hard stone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.
Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)
Season: since March.
Kumquat
Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, they really look like mini-oranges, the crust is very thin. Edible entirely, excluding the seeds. It tastes a little sour than orange, smells like lime.
Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).
Season: from May to June, on sale all year round.
Citron
Other names: Buddha's hand, cedrate, Corsican lemon. Behind the external originality lies a trivial content: the oblong fruits have an almost solid peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the Buddha's hand is planted in a pot as an ornamental plant.
Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.
Season: from October to December.
Pepino Dulce
Also - sweet cucumber, melon pear. Formally, it is a berry, although a very large one. The fruits are varied, coming in different sizes, shapes and colors, some are bright yellow with red or purple streaks. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino is tasteless, as are unripe ones.
Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.
Season: all year round.
Mamey
Other names are sapota. The fruit is small and round. Inside there is orange pulp, the taste, as you might guess, is reminiscent of apricot. It is added to pies and cakes, canned, and jelly is made from unripe fruits.
Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.
Naranjilla
Other names: naranjilla, lulo, golden fruit of the Andes. Externally, naranjilla resembles a hairy tomato, although its taste is reminiscent of pineapple and strawberries. The juice and pulp are used to make fruit salads, ice cream, yoghurts, biscuits, sweet sauces and cocktails.
Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.
Season: from September to November.
Soursop
Also - annona, guanabana, graviola. One of the largest tropical fruits on the planet: the weight of the fruit can reach 7 kilograms. The fruits are oval or heart-shaped, the peel is hard, covered with soft spines. The pulp is creamy-white, tastes like lemonade, with a pleasant sourness. Used for making cocktails, juices, purees, sorbet and ice cream. Black seeds are poisonous.
Where to try: Bermuda, Bahamas, Mexico, Peru, Argentina.
Season:
Also - jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jellies, and marmalade are made from the pulp.
Where to try: Brazil, Paraguay, Bolivia, Argentina, Uruguay, Panama, Peru, Colombia, Cuba, Philippines.
Season: from April to the end of October.
Curuba
The unripe green fruits clearly resemble cucumbers, only larger. When ripe they turn bright yellow. The orange-brown pulp is sour, aromatic, with small seeds. Kuruba is an excellent thirst quencher. Juice, jam, jelly, wine, and salads are made from the pulp.
Where to try: Bolivia, Colombia, Uruguay, Argentina, Ecuador, Peru, India, New Zealand.
Season: all year round, in India and New Zealand from March to November.
Cupuaçu
The juicy and aromatic fruits are shaped like a melon, reaching 25 centimeters in length and 12 centimeters in width. The skin is slightly hard, red-brown. The pulp is white, sour-sweet, the seeds are located in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolate. It is believed that the most delicious cupuacu is the one that fell to the ground.
Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.
Season: all year round.
Marang
Marang fruits are elongated and have a thick skin covered with spines that harden as they ripen. Inside there are white segments with seeds; they are quite large, about a third of the palm of your hand. Everyone describes taste differently. So, some are sure that it resembles an ice cream in a waffle cup, others - that it resembles a marshmallow. Still others cannot describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, you need to eat it immediately. If the fruit is slightly squeezable, it should be allowed to sit for a couple of days. Marang is usually eaten fresh, but is also used in desserts and cocktails. The seeds are fried or boiled.
Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.
Season: from August to the end of April.
Fruits of Thailand
Fruits are sold year-round, although mangosteen, for example, is not very common during the off-season, and pineapples are twice as expensive. You can buy it at markets, from street stalls, or from merchants with mobile carts.
Pineapple, banana, guava, jackfruit, durian, melon, star fruit, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.
Fruits of Vietnam
Vietnam, one of the largest suppliers of fruits in the world market, can become a serious competitor even to Thailand. The most fruit is in the south of Vietnam. During the off-season, prices for especially exotic fruits can increase 2-3 times.
Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.
Fruits of India
India is located in several climatic zones, which creates favorable conditions for growing fruits characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.
Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.
Fruits of Egypt
The harvest in Egypt is harvested in spring and autumn, so fruit is almost always in season here. The exception is border periods, for example, early spring, when the “winter” fruits have already departed, and the “summer” fruits are just approaching.
Apricot, quince, orange, watermelon, banana, grapes, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, starfruit, kiwi, red banana, lemon, mango, pickle, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.
Fruits in Cuba
Unlike Egypt, the seasons in Cuba are much more clearly defined. All year round you can buy pineapples, oranges, bananas, guavas, and papaya. The most delicious mangoes are in July-August; in the summer, the season of mamoncillo, cherimoya, carambola and avocado also starts; in the spring - coconuts, watermelons, and grapefruits.
Avocado, pineapple, annona, orange, banana, Barbados cherry, grapefruit, guava, caimito, star fruit, coconut, lime, lemon, mamoncillo, mango, passion fruit, papaya, sapodilla, tamarind, cherimoya.
Fruits in the Dominican Republic
The tropical Dominican Republic predictably has a lot of fruits: from the most common ones like bananas and pineapples to exotic ones - granadillas, mamoncillos and sapotas.
Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamoncillo, mamon, mango, passion fruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.
Most of us eat hybrid fruits without even realizing it. And although many people believe that such food is not as tasty as regular varieties, they are very popular among people.There was a time when a certain fruit was only available at one time in the markets. Now, in grocery stores you will find not only seasonal fruits, but also some types of non-seasonal ones. Some of these fruits may have come from elsewhere, but more often you'll see locally grown fruits. These fruits are hybrids. These fruits are developed by crossing two or more similar varieties within the same species or genus. As a result, the crossed plant receives the properties of both parents.
Hybridization is nothing new, it even happens naturally to produce new fruits. Artificial hybridization is done to increase crop yields, improve nutritional properties and get rid of certain pests.
The disadvantage of these fruits is that they may not have the taste and original aroma. Another disadvantage is that once you plant the seeds of these plants, they will not always grow into the same plants as the hybrid parent plant.
Hybrids are not genetically modified fruits. Genetically modified fruits incorporate a gene from another fruit or even an animal. For example, an animal gene was introduced into tomatoes; this gene blocks the synthesis of the enzyme responsible for the ripening of fruits.
You can learn more about citrus fruit hybrids here.
Agli fruit is obtained by crossing grapefruit and tangerine. It is a large, sweet, juicy fruit with greenish-yellow, wrinkled skin. The agli fruit has sweet pulp. Mainly cultivated in Florida. Agli is slightly larger than a grapefruit. The taste is more like a mixture of lemon and tangerine.
Orange is a hybrid of tangerine and pomelo and began to be cultivated as early as 2.5 thousand years BC.
Aprium was created by crossing a plum and an apricot. Apriums are available in the US in June. The fruit is dry and not very juicy, but very sweet with an orange aroma. The taste of ripe fruit is similar to apricot.
Boysenberries are created by crossing blackberries, raspberries and loganberries. The berry is larger than a blackberry with large seeds. The berry has a rich burgundy color. And it turns black when ripe.
The grape fruit is a combination of grape and apple. Grape + apple = grapple. The fruit tastes like grapes and looks like an apple. Grape usually looks larger and the flesh is sweeter and crispier. Graple is a brand that has been specially processed to make the pulp taste like grapes. Grape is a variety of Fuji apple.
Grapefruit is a hybrid of two citrus species, pomelo and orange. The fruit has red flesh. Grapefruit comes with yellow, orange peel and varieties: white, pink and red. Color does not affect the taste, but pink and red grapefruit will add vitamin A to your diet.
Dekopon is a cross between Kiyomi tangor and Ponkan. Kiyomi tangor is itself a variety crossed between Trovita orange and Mikan or Satsuma. Decopan is seedless and has a very sweet fruit. Dekopan was introduced in Japan in 1972. The generic name of Dekopan is shiranuhi or shiranui. The decopan fruit is very large and has a sweet taste.
Yoshta turned out thanks to a cross between black currants and gooseberries. The size of the fruit is very large, but the taste is similar to currants. The fruit withstands frost as well as black currants. The berry was bred in Germany and is completely resistant to fungi and bacteria that damage currants. Ripe berries are dark blue in color.
Blood lime is a cross between a red finger lime and an Ellendale mandarin. The peel, pulp and juice are blood red in color. They taste very sour. The fruits are 20-30 mm wide.
limequat
Limequat is a citrus fruit that is crossed between a lime and a kumquat. Limequat is a small tree that has dense foliage and produces a lot of fruit when young. It is used in many recipes that call for limes and lemons. The limequat fruit is small green-yellow in color. Has no seeds. The fruit contains few calories.
Varieties of limequat:
Eustis: lime crossed with a round kumquat. Lakeland: lime crossed with a round kumquat, with other hybrid seeds from parents like Eustis. Tavares: lime crossed with an oval kumquat, where the fruit is much larger and more elongated.
Lemato is a hybrid version of lemon and tomato. Although the basil gene was added to the tomato, which makes the tomato smell like lemon. Israeli researchers have developed a genetically modified tomato that tastes like lemon and smells like roses. About 82 people tried the experimental fruit with the unmodified fruit. They described the fruit as having the scent of rose, geranium and green lemon.
Respondents' opinions:
- 49 people preferred genetically modified tomatoes
- 29 people preferred real tomatoes
- 4 people were not inclined towards any type of tomato.
Genetically modified tomatoes are only light red in color because they contain half the lycopene of regular tomatoes. They have a long shelf life and require fewer pesticides to grow.
Limandarin, Rangpur
Rangpur is a hybrid variety crossed between mandarin and lemon. Rangpur is also known as Lemandarin. The fruit has a sour taste. The name Rangpur originates from the Bengali language. Since this fruit is grown in Rangpur in Bangladesh, the city is famous for its citrus fruits. Rangpur can also be used as a substitute for limes. The fruit can be either small or medium in size. Rangpur is used as an ornamental or houseplant in the United States. But it is mainly used as a rootstock in other countries.
The loganberry is a hybrid of the American blackberry and the European red raspberry. The berries are large and elongated. Ripe berries become dark and bright red. They are collected between July and September. The berries are juicy and have a sharp sour taste. The fruits always ripen very early.
Marionberry crossed between Chehalem and Olallieberries. These years are the most common varieties of blackberries. The berries are also shiny, like other blackberry varieties. The berries are medium in size, sweet, juicy and have a tart taste.
Nectacotum is a hybrid variety of apricot, plum and nectarine. They are reddish-green in color with light pink flesh. The fruit has a sweet taste. It will be good to add it to salads.
The fruit is round and slightly pear-shaped, which is about the size of a grapefruit. The peel is shiny yellow and easy to peel. The inner part is divided mainly into 9-13 segments, not bitter, the flesh is yellow-orange in color. The walls are tender with a mild orange and grapefruit flavor and just a touch sour.
Ortanic is a hybrid crossed between orange and tangerine. The fruit was discovered in Jamaica. It has a strong citrus aroma and a sharp, vaguely sweet taste. Ortanic is pale in color and without seeds. It has juicy flesh and grows in the Mediterranean region.
Olallieberry turned out, thanks to the crossing of loganberry and youngberry, and looks like a classic blackberry. Has a sweet aroma. Used to create jams and wine. The berries are large, shiny and juicy. This berry was bred in 1950. The berries are very specific and are available primarily in California.
Pineberry
Pineberry was created by crossing Chilean strawberries and Virginia strawberries. The fruit is very aromatic with a pineapple flavor. When the fruits ripen, they turn white with red seeds. Pineberry is grown very little, mainly in Europe and Belize.
Plumcotte was created by crossing between plum and apricot. The fruits are yellow with a red tint, the flesh is red or dark purple, depending on the variety. It has very smooth skin, like a plum. Plumcotte grows well where plum or apricot grows.
Pluot is the fruit of an individual cross between a plum and an apricot. It is a new fruit that was developed by Floyd Seiger in 1990. Pluot comes in a variety of colors from pink to red. Pluot is much sweeter than its parents (plum and apricot). Pluot can be very juicy and sweet, which is why children love it so much. There are about 25 varieties. The fruit has very low fat and sodium content.
Sweetie, oroblanco
Sweetie is a hybrid between pomelo and white grapefruit. The fruit is sweet, large in size with few seeds. Sweetie tastes similar to the smell of his flowers. Oroblanca trees do not grow in cold conditions. It has a tendency to adapt to its environment and grow very quickly. The fruit has a thick skin. Mainly imported from Israel.
Citrofortunella mitis
Citrofortunella mitis is a hybrid of mandarin and kumquat. The fruits are sour and are commonly used in cooking.
Tayberry is one of many hybrid berries crossed with blackberries and raspberries. It was bred in Scotland and named after the Scottish River Tay. Tayberry often grows in home gardens. Has a strong tart aroma.
Tangor was created by crossing a tangerine and an orange.
Tangelo was created by crossing tangerine pomelo or grapefruit. The tangelo and tangerine fruits are similar. Tangelo begins to ripen from late autumn to late winter. The size of the fruit usually ranges from a standard orange to the size of a grapefruit. The flesh of tangela is colorful and very juicy. You can squeeze juice out of it.
Tomtato is a hybrid of potato and tomato. Both tomatoes and potatoes grow on tomtato. Tomtato seeds produce either potatoes or tomatoes; they do not retain the maternal characteristics.
This fruit, which is common during the holiday months, is a type of tangerine. They ripen earlier than other citrus fruits and this type of fruit can also be grown at home in warm regions. Fairchild tangerine was created by crossing a clementine with an Orlando tangelo. The fruits are tasty and easy to peel.
Yuzu was created by crossing a mandarin orange with a papeda (Ichan lemon). This fruit is very similar to a grapefruit with a bumpy skin. The diameter of the fruit is from 5.5 cm to 7.5 cm. This fruit is mainly grown in China, Korea and Japan. The fruits are very aromatic and can be yellow or green depending on ripeness. Forward
1. Dancy tangerine is just a type of tangerine native to Morocco, Sicily, China and the United States. As a rule, tangerines are red-orange bright tangerines, sweet, with an easily peeled thin skin.2. Orlando. The result of pollination of the Duncan grapefruit with pollen from the same Dancy tangerine.
3. Tangelo Nova is a hybrid of clementine and tangelo Orlando.
4. Thornton - a hybrid of tangerine and grapefruit.
5. Uglifruit - this drop-dead beauty happened by accident. In 1917, one J. J. R. Sharp, owner of Trout Hall Ltd. (now, as far as I understand, Cabel Hall Citrus Ltd.), Jamaica, found this gnarly crap in a pasture. Recognizing it as a likely hybrid of tangerine and grapefruit, he took a cutting from it, grafted it onto a sour orange and continued to regraft the offspring, choosing fruits with the fewest seeds. In 1934, for the first time, he gave the country so much uglifruit that he was even able to begin exporting it to England and Canada.
6. Tangelo Wekiwa, Canadian, light-skinned, the result of a repeated cross between a tangelo and a grapefruit.
7. Tangor is the result of crossing tangerine and sweet orange. Or rather, that is what is commonly believed. In fact, everything is a little more complicated. The most famous tangor is Temple (Temple, Temple, Temple). Its origin is not entirely clear.
8. Clementine. And this is a hybrid of a mandarin and a king orange, created by the French missionary and breeder Father Clement Rodier in Algeria in 1902. Actually, if you buy a tangerine, and it is somehow too sweet for a tangerine, it is quite possible that it is actually a clementine.
9. Natural tangor of the East - tankan. This culture has been cultivated since time immemorial in southern China, on the island of Formosa (Taiwan) and in the Japanese prefecture of Kagoshima. The tree on which the tankan grows is indistinguishable from a tangerine, but the fruits make one suspect that this citrus is a hybrid with an orange.
10. Ortanique – also probably a natural tangor. It was also found in Jamaica, but already in 1920. Since tangerine and orange trees grew nearby, they decided that it was a hybrid of them. The name was collected from the world along a thread - or (ange) + tan (gerine) + (un) ique.
11. Royal mandarin (Citrus nobilis, kunenbo, Kampuchean mandarin). His appearance is quite memorable, it rarely happens in our stores and is sold simply like a tangerine
12. Markot is also a famous tangor. And also of unknown origin. Florida tangors are called marcottes, the parent varieties/species of which are not known for certain. The first tree was found in 1922 and built in good hands. 
13. Satsumas (inshiu, Citrus unshiu) Moroccan. All satsumas according to one version are a hybrid of citron and lime; the second is a hybrid of orange and lime.
14. Yemeni citron is an independent species.
15. Citron “Fingers (hand) of Buddha” looks like Cthulhu;)
16. Corsican citron. Please note - all these varieties have almost no pulp - only zest. 
17. Kaffir lime (kaffir lime, kaffir lime, Citrus hystrix, Kaffir lime, porcupine citrus)
18. Etrog (efrog, Greek citron, tsedrat-citron, Jewish citron)
19. Persian (Tahitian) lime
20. Limetta (limetta, Citrus limetta, Italian lime, sweet lime)
21. Mexican lime (West Indian lime, sour lime). It is the Mexican lime that is usually painted on bottles and cans of all sorts of lime drinks.
22. Indian lime (aka Palestine, Palestinian sweet lime, Colombian lime) has long been considered a hybrid of lime and lime, but attempts to cross these plants did not result in anything similar. 
23. Australian finger lime. It is also called citrus caviar.
24. Same. There are many varieties of them, with pulp of different colors. The origin is also unclear. The fruits look like multi-colored cucumbers. Australian chefs use the pulp of finger limes as a side dish, add it to salads and soups, and decorate fish and meat dishes with it.
25. Limandarins (limonias) - the results of crossing tangerines with limes or lemons. Limandarins have been bred in China since time immemorial. It is believed that the first Limandarin was the result of crossing a Cantonese lemon and a Cantonese mandarin. The Chinese red lemons that appear on our shelves are typical lemons.
26. Rangpur - Indian hybrid of tangerine and lime 
27. Otaheite (sweet rangpur, Otaheite rangpur, Tahitian orange). This is also limandarine, also believed to be native to India. Discovered in 1813 in Tahiti, from where Europeans took it around the world.
28. Rough lemon or citronella. Originating from Northern India, it is a hybrid of mandarin and citron.
29. Pomelo. It is also Citrus maxima, Citrus grandis, pummela and sheddock - in honor of Captain Shaddock, who brought pomelo seeds to the West Indies (Barbados) from the Malay Archipelago in the 17th century. Huge round or pear-shaped fruits with a fairly thick zest, a lot of juicy pulp, and rough, easily separated membranes. One of the original citrus fruits, from which all their diversity comes. The pomelo peel is yellow, green, and the pulp is yellow, green, and red.
30. Pomelo with lime.
31. Hybrid – Duncan grapefruit, variety bred in Florida, in 1830.
32. Also a hybrid - Hudson grapefruit 
33. A very famous hybrid of pomelo - oroblanco. This is the result of crossing the Siamese sweet pomelo and the Marsh grapefruit.
34. Sweetie - grapefruit hybrid from Israel
35. New Zealand grapefruit. It is called grapefruit, but it is believed to be either a natural tangelo or a hybrid of pomelo and grapefruit. The place of origin is also unclear - either China or Australia. Considerably sweeter than most grapefruits.
36. Chironha is a citrus whose fruits are the size of grapefruits and taste more like oranges. 
37. Calamondin (aka golden lime, Panamanian orange, calamansi, musk lime), the result of crossing a tangerine (sunkey) and a kumquat
38. Yuzu (ichandrin, young) - the result of crossing sunka and ichang-papeda (ichang lime)
39. Kumquat. These are small, yellow or orange fruits, about the size of the outer phalanx of an adult man’s thumb, similar in shape to miniature lemons. They are usually sold in large grocery stores, in laminated foam trays. They appeared in Russia relatively recently, just a few years ago. At first they were hellishly expensive, but today they have become cheaper. Now, if you haven’t tried them yet, you’ve probably seen them
40. Limequat Eustis (hybrid of Mexican lime and round kumquat)
41. Mandarinquat Indio
42. Lemonquats (lemon + kumquat) and orangequats (orange or trifoliate + kumquat). But, pay attention, faustrime is a hybrid of the Eustis limequat and the Australian finger lime. 
43. Sevillano, Seville bitter orange. In Seville they produce 17 thousand tons per year. Bitter oranges are not eaten fresh, they are not used to make juice, but they are used in the hybridization of citrus fruits, used to make orange bitters, to add orange flavor to liqueurs, and also as a seasoning for fish and as a raw material for the production of aromatic oils.
44. Citrangequat is a hybrid of citrange (which in turn is a hybrid of orange and trifoliata, also known as poncirus) and kumquat.
45. Bitter orange kikudaidai (Japanese citrus, canaliculata) is a purely ornamental plant. In Japan it is grown to admire
46. Bergamot (bergamot lemon, Bergamasco sour orange) - a type of bitter orange with a very bright, recognizable smell - used in perfumery
47. Sweet orange Citrus sinensis - Chinese citrus.
48. Hybrid of sour orange and pomelo - natsudaidai or natsumikan 
49. Citrus sinensis - from the inside.
50. Blood oranges. Their Russian name is kings. Americans call them blood oranges. The bloodiest sanguinelli...
51. ...and sanguinelli 
52. Fruit of papeda ichang. Use papeds for hybridization
53. Poncirus is an independent genus of the subfamily of the orange family Rutaceae, which includes one single species - trifoliata or poncirus trifoliata.
54. Citremon – a hybrid of trifoliate and lemon
55. Kabusu (kabosu) - a Chinese, but especially popular in Japan, hybrid of papeda and orange 
56. Eremocitrus or Australian dessert limes. This is also a separate subgenus of citrus fruits. Eremocitrus has a stunning shaggy tree and small green fruits
57. Murrayi is a separate genus of the rue family, not citrus. But their fruits are similar to citrus fruits, and therefore everyone who is involved in breeding, studying and hybridizing citrus fruits is also interested in Murrays. Murraya is also called orange jasmine. 
58. Severinia is also close to citrus fruits
59. Afrocitruses or citropsis. They are African cherry oranges. These are trees with small edible fruits that vaguely resemble citrus fruits.
60. Lemon feronia, sour limonia or Indian wood apple. Indian wild rue with very sour (although they say there are also sweet) edible fruits with an almost wooden peel.
61. Ceylon Orangester. Orangester fruits are very bitter, but the leaves, when rubbed and broken, have a strong lemon aroma.
