– an exotic fruit, it has a unique composition, an interesting taste, helps to get rid of extra pounds, and you can use it to prepare many healthy dishes. But the product has some contraindications and, if consumed excessively, can cause harm to health.
Sweetie - healthy and tasty citrus fruit
Where does sweetie grow and what kind of fruit is it?
Sweetie is a citrus fruit, the result of painstaking selection work. In the 1980s, the oroblanco fruit was developed by crossing sweet pomelo and white grapefruit. Israeli scientists continued the experiment and created a sweeter and juicier citrus, a fruit hybrid called sweety or pomelite.
The sweets are covered with a not very thick zest of green, sometimes pale yellow color, a spongy layer and juicy pulp. You can see what the exotic product looks like in the photo. Is citrus sweet or sour? The fruits have a sweet taste that resembles a pomelo and are very juicy.
Sweeties have a sweet taste
Sweetie used to be considered a purely tropical fruit, but it grows in many European countries with warm climates - Italy, Spain, Portugal; on supermarket shelves you can find fruits from India, Israel, China and Japan.
Sweetie is a low-calorie product; 100 g of pulp contains an average of 50 kcal, which allows the fruit to be included in the diet of people who are struggling with excess weight.
Composition of sweetie fruit
Sweetie consists of 80% water, which explains its low calorie content; the ratio of BJU per 100 g of product is 0.7 g/0.2 g/9 g.
What's included:
- fiber - it accounts for about 2% of the weight of the fetus;
- ascorbic acid;
- vitamins B1, B2, B6, B9;
- the fruit contains vitamins A and E in small quantities;
- Of the minerals in citrus, potassium is the most - approximately 200 mg/100 g;
- calcium, iron, copper, phosphorus, fluorine, sodium and magnesium – 10–23 mg/100 g;
- essential medicinal oils.
Sweetie contains unique enzymes that are capable of breaking down fats, proteins and carbohydrates, which has a beneficial effect on the digestion process and promotes weight loss.
Useful properties of sweetie
This sweet and aromatic tropical fruit is a storehouse of nutrients that helps prevent the development of many serious diseases.
Benefits of fruit sweetie for the body:
- normalizes cholesterol levels in the blood, improves the condition of the walls of blood vessels, reduces the risk of developing heart diseases, the fruit is indispensable for hypertension;
- cleanses the body of toxic substances;
- strengthens the immune system, reduces the body's susceptibility to viruses and bacteria;
- improves the functioning of the gallbladder, liver, and intestines;
- helps with obesity;
- eliminates stress, increases performance, prevents the development of depression, increases concentration;
- helps preserve vision for people who spend a lot of time at the computer;
- improves the condition of hair and skin;
- contains pigments that reduce the risk of developing rheumatoid arthritis and lung cancer;
- eliminates swelling.
Exotic citrus is a powerful antioxidant; it contains elements that neutralize the negative effects of free radicals and slow down the aging process.
How to choose a sweetie
To prevent citrus fruit from becoming bitter, you need to learn to choose ripe fruits. Externally, Sweetie looks like a large grapefruit, the only difference is that the exotic product, even when ripe, has a green color and is heavier.
Selection rules:
- The color of the peel does not allow us to judge the ripeness of the sweetie; the main indicator of quality is the smell; the brighter it is, the sweeter the product will be.
- The size of the fruit also matters; it is better to choose large and heavy fruits, they contain more pulp.
- If the citrus fruit has been frozen, its peel will become soft, and when pressed, indentations will remain on the surface. You should not purchase such products, since they contain practically no useful substances, and freezing does not have the best effect on the taste.
- A surface that is too shiny means that the fruit has been treated with wax; it is better to choose fruits with a matte skin.
Choose large size suits with a bright scent
How to peel fruit
The fruit is eaten fresh, you just need to peel it - one of the few disadvantages of sweetie is a large amount of waste, which accounts for almost half the weight of the product.
How to properly clean your sweatshirt:
- Wash the fruit thoroughly under running hot water, you can rub it with a brush.
- Make 4–6 cuts on the peel from top to bottom, after which the shell can be easily removed.
- It is better to eat the fruit with a white film; if it is bitter, the thin shells should be removed.
If you make several cuts, the peel can be easily removed.
You don’t have to peel the sweetie, but cut the fruit into 2 halves and carefully scoop out the pulp with a spoon.
Exotic citrus must be consumed by people who smoke a lot, abuse alcoholic beverages and fatty foods.
Methods of application
Citrus is consumed fresh, I use the fruit to make jams, juices, and dietary salads; the zest makes tasty and aromatic candied fruits; the pulp is perfect for creating rejuvenating and vitamin masks; essential oil is used in perfume production.
To lose weight, you need to eat 1 fruit for breakfast or before bed - this will help you get rid of 5-7 kg in 8 weeks.
Useful recipes:
- Summer salad - peeled sweetie pulp, ripe tomato and yellow bell pepper cut into small cubes, add 50 g of cheese or feta, basil, season with olive oil.
- To prepare a rejuvenating vitamin salad, you need to cut 2 sweets into medium-sized cubes. 1 avocado, half a red onion cut into thin rings. Place the mixture on lettuce and sprinkle 50 g of roasted pine nuts on top. For the dressing, mix 15 ml of honey, 5 ml of lime juice, a little nutmeg, and pour over the finished dish.
- To prepare candied fruits, you need to take the peel of 3 fruits, remove the white spongy layer, and chop finely. Pour the prepared raw materials with water for 48–72 hours, changing the water 2–3 times a day. Boil syrup from equal amounts of sugar and water, pour over the crusts, leave for 3 hours. Boil the mixture for 5 minutes over low heat, cool and repeat the procedure three times. Store the finished product in the refrigerator.
- Fat-burning cocktail - squeeze juice from half a sweet wine, a small cucumber, 50 g of spinach, add 5 ml of honey, drink the drink before bed.
- Fasting day. Breakfast - half a suite, green tea without sugar, lunch - light vegetable salad, afternoon snack - half a citrus fruit, dinner - 1 boiled egg, 150 g of stewed cabbage, half an exotic fruit.
Sweetie can be added to salads
To make a rejuvenating mask at home, you need to peel the peel and white films, chop it, add 10-15 ml of olive or almond oil. Apply the mixture to the skin of the face and neck, leave for 20 minutes, rinse with warm water. The procedure is carried out twice a week, the course consists of 10–12 sessions.
A mask made of 30 g of rice flour, 30 ml of fresh sweetie juice, 3 drops of bergamot essential oil will help tighten the oval of the face, whiten and refresh the skin. Mix all components, apply to skin, leave for 10 minutes, rinse with cool water.
Sweetie oil can be added to a bath or used for massage - such procedures help get rid of cellulite.
Harm to the fruit
When used correctly and wisely, sweetie does not cause harm to health; in order to avoid the occurrence of negative reactions and allergies, you should consume no more than 800 g of the product per day.
If you eat a lot of sweets, your head may hurt
Citrus contains a lot of ascorbic acid, so abuse of sweetie is fraught with severe headaches, rashes, and problems with blood clotting.
Sweetie should not be combined with starchy foods - potatoes, corn, baked goods made from white flour - combined use can lead to bloating and heartburn.
Contraindications
Despite all the benefits of sweetie, the fruit has certain contraindications; in case of many problems with the gastrointestinal tract, this citrus cannot be consumed.
Main contraindications:
- gastritis with high acidity;
- nephritis in the acute stage;
- hepatitis;
- enteritis;
- cholecystitis;
- ulcer;
- colitis.
You should not eat sweetie fruit if you have colitis.
People who are taking medications for blood thinning, diuretics, or dietary supplements with a high content of vitamin C should avoid consuming Sweetie.
During pregnancy, eating the fruit is not prohibited; the fruit helps to cope with toxicosis and swelling, but only on condition that the woman has tried sweetie before, otherwise allergic reactions may occur. Since the product is capable of thinning the blood, you should stop using it at the end of the third trimester.
- an exotic citrus fruit that looks similar to grapefruit, but has a sweet taste. Regular and proper consumption of the fruit will help improve your well-being, increase stamina, and avoid colds. But it is necessary to observe the measure, remember about contraindications and possible adverse reactions.
It is difficult to find a dish in which light notes of citrus would be inappropriate. Juice, zest and fruit pulp are used for side dishes, soups, salads, meat, fish, seafood, desserts and drinks.
Probably, many, if not everyone, are familiar with lemon, orange and tangerine. Also, in our area, lime, grapefruit, sweetie and pomelo are no longer considered exotic. But this is not the entire list of citrus fruits existing in the world. People have developed a variety of hybrids that can grow in conditions unsuitable for other fruits. All these citrus fruits have their own characteristics and are worth your attention: next time, don’t pass by the exotic fruit section in the supermarket.
KUMQUAT
This citrus fruit looks like a small oval orange, the size and shape of a plum or a quail egg. It has a sweet and sour taste and is eaten raw and processed. Kumquats are eaten with their sweet-tart peel. It is often used to decorate dishes. Jam, marmalade, candied fruits and liqueurs are prepared from this fruit. Kumquat is often grown as a houseplant.
YUZU
This natural hybrid of mandarin and Yichang lemon has a strong citrus scent. Yuzu looks like a small grapefruit with an uneven green or yellow skin. The fruit tastes like a mixture of grapefruit, tangerine and lemon: tart and sour. Yuzu is rarely consumed as a fruit, but its zest and juice are widely used in cooking. Yuzu is used to make wine, liqueurs, punch, cider and beer.
TANGELO
Tangelo is an artificial hybrid of tangerine (a type of mandarin) with grapefruit or pomelo. In size and shape, the tangelo is most similar to an orange, but with a characteristic elongation at the stem. This fruit has a sour tangerine taste with a tart aftertaste. The pulp is juicy and the peel comes off very easily.
FINGER LIME
This is an Australian plant with small oval fruits, similar in shape and size to the fingers of an adult. Finger limes have a thin skin that is green, yellow, orange, red, burgundy, purple, brown or black. The pulp of the fruit resembles fish caviar in appearance and structure. Finger limes have a sour taste and a pine-like aroma. Chefs use this fruit to decorate salads and desserts.
BERGAMOT
This fruit is the result of crossing orange and citron. Bergamot fruits have a sweet and sour taste and rich aroma. Marmalade and jam are made from this fruit, and the zest is widely used for making tea and baking.
MEYER LEMON
Meyer lemon fruits are rounder and yellower than regular lemons. This lemon has a very aromatic and thin zest, its pulp is sweet and sour. In cooking, Meyer lemon is used mainly for salads and desserts.
BLOODY LIME
This fruit is a hybrid of finger lime and mandarin elendal. Blood lime fruits are small in size and ovoid in shape. The peel of the fruit is thin and most often red-wine in color, although it can also be green. The fruit can be eaten with the peel. Blood lime pulp is red and has a sweet-tart flavor. It is often used to make jams and sauces.
FINGER CITRON
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). 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, sourish-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 cupuaçu is the one that fell to the ground.
Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.
Season: all year round.
Marang
Marang fruits are elongated 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.
Today we’ll talk about one not-so-discussed exotic fruit from the citrus family. Green, sweet and certainly tasty, Sweetie combines the best qualities of grapefruit and pomelo.
Oroblanco, pomelito or simply sweet grapefruit are just a few names for this fruit. It is called differently in different countries.
What is sweetie fruit?
Sweetie is literally a mixture pomelo and grapefruit. This fruit was obtained by crossing in the laboratory of one of the Universities of California in 1958. Then scientists nicknamed the new fruit oroblanco, but in Israel, thanks to its sweet taste, it was called sweetie, which literally translates from English as sweet, or candy. The purpose of creating sweetie was to improve the taste of grapefruit, and, I must say, they succeeded only until this fruit managed to become as popular as its progenitor.
Sweetie names:
Sweetie - translated from English means sweetie, or candy.
Oroblanco - Spanish for white gold
Pomelito - in Spanish it is understood as a small pomelo
Oroblanco is smaller in size than grapefruit and has a round shape, sometimes slightly flattened. The color of the peel does not change even when ripe and remains bright green, in rare cases it may turn a little yellow.
The pulp of the sweetie is very tasty, we can say that it is sweet like a pomelo and juicy like a grapefruit. For those who love grapefruit, this fruit is simply a godsend, because grapefruit is very difficult to choose, you often come across sour fruits that can be difficult to eat, but sweetie is sweet by default, and besides, it has a juiciness that is so lacking in pomelo. Sweetie does not taste bitter, however, the partitions between the slices are still a little bitter.
Where is it cultivated?
Initially, pomelito began to be cultivated in tropical countries, however, every year the popularity of this fruit is only growing, and its distribution areas are expanding. Thus, sweetie is grown in some countries of Southern Europe, in India and China, in the south of Japan, and in the countries of Central America.
How to eat sweetie fruit
Fortunately, you don’t need any special skills or knowledge to eat sweetie fruit. If you know how to eat grapefruit, then peeling and eating sweetie will not be difficult.
Sweetie has a thick peel, so it is recommended to first make several cuts to the depth of the skin, and then peel it with your fingers. Then the partitions remain; they taste bitter, like grapefruit, but are quite edible, so in principle you can eat them, or you can remove them and eat only the pulp.
Sweeti pulp is also used for making desserts and fruit salads, but is mainly eaten fresh, so its beneficial properties, vitamins and minerals are preserved.
Sweetie fruit - beneficial properties
Like any other fruit from the citrus family, oroblanco is rich in vitamin C and organic acids. Compared to grapefruit, sweetie contains more glucose and fructose, which explains its sweet taste.
Sweetie is useful for its tonic properties; this fruit improves well-being, elevates mood, gives strength and energy.
Suite composition:
- Vitamins: vitamins A, E and C, as well as B vitamins.
- Minerals: iron, calcium, magnesium, phosphorus, fluorine, zinc, potassium.
- Organic acids, enzymes.
Thanks to the high concentration of vitamins and minerals, Sweetie strengthens the immune system and resistance of the body as a whole. This is a tastier alternative to grapefruit or lemon when it comes to preventing colds in children.
Sweetie is also rich in fiber, which improves digestion and helps remove toxins and waste from the large intestine.
Sweetie fruit for weight loss
From grapefruit, Sweetie inherited special enzymes that are capable of breaking down fats. Thus, it is quite possible to replace grapefruit with oroblanco fruits. Those who don’t particularly like grapefruit are happy to replace it with sweetie fruits, since they have better taste and help you lose weight just as well.
How to choose and store sweetie
The first thing you should pay attention to when choosing a sweetie fruit is its weight. It should not be light, because this means that the pulp takes up more space and the fruit is not juicy enough.
In size, sweetie is smaller than a grapefruit, and after removing the peel, the pulp remains approximately the size of a tangerine.
It is worth noting that sweetie is transported to our region from distant countries, which means that they are collected while still unripe, so the taste and juiciness of the fruit is almost always not quite what it should be.
Sweetie is stored in exactly the same way as other citrus fruits. At room temperature for about a week, in the refrigerator for up to 2.
Are there any contraindications?
This is an ordinary fruit, sweet, juicy and tasty. There are practically no contraindications, except that experts warn that you should not eat more than 700 grams of citrus pulp per day; you must observe moderation in everything. Too much vitamin C and citric acid can also be harmful. And in general, an overdose of vitamins is just as dangerous as their deficiency.
Fruits rich in acids should always be eaten with caution if you have stomach diseases or high acidity.
Those who have tasted the sweetie fruit sincerely believe that it takes the best from grapefruit and pomelo, with the exception of the thick peel. This juicy and sweet fruit really deserves more attention.
- Pitahaya (dragon fruit) – how to eat, healthy…
Everyone who comes to Thailand is faced with a large number of unfamiliar and incomprehensible fruits.
There are a lot of articles on the Internet, and even websites dedicated to this.
But what to choose from all this and try if you have limited time in Thailand or other Southeast Asian countries?
I want to warn you that many Thai fruits, although exotic in appearance, do not have a distinct taste.
I have chosen the top 10 brightest flavors especially for you. Some fruits are sold only in season, many are always on store shelves.
1) Mango Even if you have tried mango, do it in Thailand. Sweet tender juicy flesh, slightly fibrous towards the pit. Slightly spruce-like taste, eaten without peel. Traditional Thai dish, mango + rice cooked in sweet coconut milk.
One of the favorite fruits in Thailand, it comes in different colors and shapes: dark green, light green, milky yellow, yellow.
2) Durian This is something with something, I advise everyone to try this fruit at least once. A huge fruit, the size of a watermelon. All covered with thorns. If it suddenly falls from a tree on top of you, it will remain sticking out of your head.
When you cut into its thick skin, the inside of the fruit is tender and rich, like a creamy dessert. Very sweet like cream, notes of melon, chestnut and fried onions! It has a strong smell of rotten meat, many stores do not sell it, and airlines do not allow it on board. But when you eat you hardly notice the smell!
It acts on the body like alcohol, increases heart rate, and increases potency.
The leader among all fruits in terms of the content of useful elements and minerals. And some, like indole (a natural compound with antibacterial properties) are found only in it. It is the only fruit containing organic sulfur that is edible.
I heard that if you eat a serving of durian for a week, your body will become stronger and stronger.
The seller will be happy to help you choose the best fruit. This is determined by the sound of tapping the sides with a wooden stick. Will also cut and pack it. Just please do not buy pieces of durian in packaging with film! And do not consume durian with alcohol, you can get poisoned. 
3) passion fruit(Passion fruit) a round box the size of a tangerine, like hard foam, cut into 2 parts. Inside are seeds with pulp. The taste is very complex, sourish-rich. Very juicy. It’s like mixing pineapple with orange, but with a tropical hue, and the seeds crunch in your teeth. The taste will most likely seem familiar to you; it is used in many chewing gums and yogurts.
It is very easy to make juice from passion fruit; just put the core on a sieve and rub with a spoon. 
4) Coconut Fresh coconut has a completely different taste, grassy-sweet. But at the same time soft. The difference is clear from the example of hazelnuts in the supermarket and fresh from the tree, if anyone has tried them.
It’s interesting that people buy coconuts in Russia more often because of the nut. Here fresh coconut is used for drinking. The top is cut off and a tube is inserted. The nut itself is often thrown away.
Many Thai soups are prepared in packs based on coconut juice: Tom Yum Kung, Curry... 
5) Jackfruit Sweet, turbo bubble gum flavor, light banana and pineapple aroma. The pulp feels like chewing a hard pepper. The fruit grows large, green, covered in growths. When you cut it, the edible part is like large yellow kernels of corn.
Unlike Durian, you can buy it already cut and packaged in a box. 
6) Mangosteen round, with a hard, thick, eggplant-colored peel on the outside. It really colors your hands, like blueberries. Inside there is sweet tender jelly pulp with the taste of grapes, refreshingly sweet, with sourness.
Thais, when going to visit each other, often give a bag of mangosteens. Mangosteens have a short season and are highly prized. 
7) Longan. In appearance, it is a broom with ocher balls the size of cherry tomatoes. The outside peel is like a tangerine, only dry. Inside there is a jelly grape, light notes of melon, spicy notes, and also a slight taste of woodlouse grass, if anyone has tried it. A fruit for those with a sweet tooth. The stone is round, dark burgundy-brown. 
8) Lychee lychee (Litchi chinensis) is a small fruit about the size of a quail egg. The outside has a slightly prickly texture, like a fir cone, only the texture is smaller. Color ranges from pink to red-brown. Inside is a jelly grape. The seed is brown, acorn shaped. Apparently a relative of the Longans and Langkongs. I really liked the taste, like pink or red large grapes, only stronger, lemonade-candy.
This fruit is rare and ripens once a year in early May. It’s just in the low season, so it’s difficult for tourists to catch it. Often sold as a broom, like longan. 
9) Guava It is similar in density and appearance to a pear. Complex taste, strawberry aftertaste. If you bite into it with the skin on, there's a pine note. Small hard seeds of a yellowish-milky color. 
10) Salak, snake fruit with scales on top, inside the fruit looks like a steamed acorn. Often made of 2 halves. The skin is similar to chestnut but tears easier.
The taste is sweet-sour-dry. Notes of sea buckthorn, feijoa, strawberry. 
Below are the rest of the fruits in no particular order.
11)Dragonfruit It's mostly figs, seeds and consistency from kiwi. Looks like red kohlrabi from the outside. Tender, not sour, not sweet. 
12) Sugar apple, Annona (custard apple) dense jelly structure, or like latex. It looks like a persimmon, and is also mealy.
Very sweet. It also reminds me of mango. Spruce notes. The seeds are dark like a large apple seed. 
13) Longkong Behind the thick skin, a delicate fruit is hidden. It is round on the outside and resembles a head of garlic with cloves on the inside. If you look closely at a grapefruit, its slices consist of small capsules with juice. There are several of these capsules, only larger. To taste: light citrus, grapefruit, lime. Sweet, delicate consistency, like jelly. Several not hard bones. 
14) Papaya Oblong fruit. Similar to a zucchini. Inside the fruit there is a cavity filled with black and white peas, similar to black pepper.
Cut color ranges from yellow to carrot. I thought that this fruit was not widely used due to its lack of pronounced taste. The first association is unripe melon, undercooked carrots.
The consistency of the ripe fruit is like an avocado, but not as fatty, but rather grainy. 
15) Lime A small sour green lemon with a strong citrus aroma, somewhere between lemon and bergamot. Thai limes are smaller in size than those that are brought to us. An important component of Thai dishes. Its juice is poured into salads with seafood, amazing soups are prepared...
16) Kaffir lime It differs from the usual one in having a crooked skin, as if covered with growths, and a stronger aroma. More rare. Kaffir lime leaves are used in Thai soups.
17) Bergamot Many of you love tea with bergamot (Earl Grey), but not many have thought that it is a relative of lime or just lemon. Very aromatic, more sour and bitter than lime. Entirely covered with semicircular growths. Used for aromatic purposes, made into oils and added to tea. 
18) Rambutan A funny fruit, all hairy, color from greenish to dark burgundy. The taste is not as memorable as the outside. Dense grape, jelly-like, without much sweet taste. There is a bone inside, like an acorn. There is a peel around the pit, if it gets into your mouth along with the pulp, it is unpleasant, as if you were eating with the peel. Looks like a longkong. 
19) Pomelo looks like a large green-yellow grapefruit. To taste, this is probably the least aromatic citrus fruit. Ripe fruit is very sweet. With a little bitterness. The inside is just like a grapefruit, only there are more slices. 
20) Sapodilla(lamut). The skin is orange-yellow to brown. The shape is closer to a circle, sharp towards the bottom. The taste is sweet pear, a little astringent, the pulp has a coarse texture, as if ground. Black oblong bones. 
21) Jujuba(jujube, or Chinese date) In Thailand it is green in color. It has nothing in common with an ordinary date. The shape of a green apple, the peel of a green tomato. Crispy pulp like a radish, tastes like unripe apple, pear, no pronounced taste. The pit is like a plum. 
22) Chompu(pink apple) In general, the color is not pink, not drops, but very burgundy! Pear shape, barely visible edges. From below, like several converging petals. Crisp like Chinese lettuce, reminiscent of sour rhubarb, slightly astringent, a subtle hint of celery. Freshish-sweetish-sourish-watery taste. Oddly enough, I imagine it in a vegetable salad and not as a fruit. 
23) Yellow watermelon The melon has an oblong shape, the peel is like that of a regular watermelon, only lighter. The flesh inside is lemon-yellow. The price in a Thai supermarket is almost the same as the red one - 22 rubles per kg. Honey notes, no refreshing watermelon aroma. Sweeter, but the taste is milder. 
24) Mariana plum or Gandaria (marian plum) quite dense peel, apricot color, shape and consistency of a plum. The taste of mango at the seed, apricot. Delicious with crispy skin and very juicy, price from 60-150 baht. 
25) Starfruit or Carambol ah, sweet and sour watery fruit. The shape is oblong, the edges protrude strongly, and when cut it looks like an asterisk, hence the name of the fruit.
The taste varies greatly; in the store it is a slightly tasteless, watery fruit, more suitable for decorating salads and sweets. If you buy it from locals or pick wild carambola, the taste is completely different, with the strong candy smell of Duchess or Iron Brew lemonades. Fresh, crispy, sour. Smaller in size. Doesn't look like what's in the store at all. 
