Seven Exotic Pink Fruits

Most fruits come in red, yellow or green color. But, pink fruits, you seldom see them. Can you think of any?

I can name seven; how about you? Here is a list of seven edible pink colored fruits. The color refers to either the skin or flesh.

Lychee

photo link

Scientific Name: Litchi chinensis

Common Names: Litchi, Leechee, Lichee, or Lichi

Description: The fruit is oval, heart-shaped or nearly round. Its outer skin is roughly textured rind or peel, pinkish in color. The thin, tough inedible skin is green when immature. The edible portion or aril is white, translucent, firm and juicy.

Taste: The flavor is sweet, distinctive, with slightly acidic fragrance and flavor, comparable to grapes.

Rose Apple

photo link

Scientific Name: Syzygium jambos

Common Names: Rose apple, Plum rose, Malabar plum, Wax apple, Pomarrosa, or Malay apple

Description: Round, oval, or slightly pear-shaped fruits. Unripe rose apples have a bright green color. If ripe, the skin is rose-pink smooth and waxy.Inside is a dry to juicy layer of yellowish flesh.

Taste: The fruit is crispyand tastes like an apple.

Other colors: Green, red, white, and purple

Dragon Fruit

photo link

Scientific Name: Hylocereus undatus

Common Names: Pitaya, strawberry pear and pitahaya

Description: Oval to oblong with pink leathery slightly leafy skin. Its juicy pulp is white or sometimes pinkish red studded with tiny, edible seeds.

Taste: Extra sweet taste or sometimes slightly sourish; taste somewhere between a kiwi, a pear, and a watermelon.

Other colors: Costa Rica pitaya (Hylocereus costaricensis) has red skin with red flesh; yellow pitaya (Hylocereus megalanthus) has yellow skin with white flesh

Pomegranate

photo link

Scientific Name: Punica granatum

Common Names: Pomegranate, Granada (Spanish), Grenade (French)

Description: The pomegranate fruit is rounded hexagonal and crowned at the base by the prominent calyx. The tough, leathery skin or rind is typically yellow overlaid with light or deep pink or rich red with almost 600 seeds inside.Each seed is enclosed with edible sweet, juicy, pink pulp.

Taste: Very juicy with a tart and sour to sweet taste

Other colors: Deep red and purple

Lilly Pilly Berry

photo link

Scientific Name: Syzygium luehmannii

Common Names: Ribeery, Small-leaved Lilly Pilly, cherry satin ash, clove lilli pilli or cherry alder

Description: A small, roughly globular, pear-shaped fruit with a soft violet pink kissed skin when ripe. The fruit is cottony firm, similar more to a pear than a berry

Taste: Tart, unique aromatic flavour with undertones of cinnamon, lime and clove.

Other colors: cranberry red and purple-pink

Guava

photo link

Scientific Name: Psidium guajava

Description: The small fruit is oval in shape and green to yellow in color; the juicy flesh can be cream, pink, yellow, or red in color and contains numerous yellowish seeds.

Taste: all varieties come with the characteristic musky flavor and odor; varieties' flavor range from sweet to tart.

Pink Grapefruit

photo link

Scientific Names: Citrus paradisi

Common Names: Used to be called “The Forbidden Fruit”

Description: The fruit is yellow-orange skinned and generally an oblate spheroid in shape; the flesh is segmented and can be white or pink.

Taste: Acidic; sour to semi-sweet

Other colors: White and red

10 Exotic Spiky Fruits

You may like or hate some of them because of the scent or taste. Let your tongue be the judge - grab one and have a bite or two.

Rambutan

photo link

The Rambutan (Nephelium lappaceum) is native to the Philippines, Malaysia, Thailand and other regions of tropical Southeast Asia. The fruit is ovoid, single-seeded berry with pinkish red skin. The thin, leathery, spiky rind grows to about 3–6 cm long and 3–4 cm broad, hanging in a cluster of 10–20 together. Within is the fruit flesh; whitish or very pale pink, translucent, juicy with a sweet or sour taste (much like a grape). Rambutan is closely related to lychee, longan, and mamoncillo.

Soursop

photo link

Here’s one spiky fruit that many people love. Soursop (Annona muricata), also called Graviola, is a large, spiny, green tropical fruit with a soft, sweet, white flesh. The sweet flavor is described as a mix of strawberry and pineapple. The fruit size ranges from 10-30 cm (4 to 12 in) long and up to 15 cm (6 in) in width, and weighs up to 4.5-6.8 kg (10 or 15 lbs). The pulp is used to make teas, juices, sorbets, candy and ice cream flavorings.

Gac

photo link

Gac (Momordica cochinchinesis) is a fruit native to Southeast Asia but is consumed mostly in Vietnam and Laos. For centuries, the fruit is traditionally used both as food and medicine. It is known as red melon, baby jackfruit, spiny bitter in English. Its ovoid fruit turns to brilliant red-orange hue when it ripens. The skin is covered in small, short spines, while its red core consists of clusters of fleshy pulp and seeds. The flesh has a unique taste - reminiscent of cantaloupe with hints of green melon and carrot.

Breadfruit

photo link

Breadfruits (Artocarpus altilis) are round to ovoid tropical fruits measuring 15-20 cm long and about 20 cm across. It has a harsh, sandpaper-like green rind that turns to yellowish-green with some red brown parts when ripe. The interior part of the fruit is white, starchy and somewhat fibrous. When fully ripened, it becomes too soft, less starchy and sweetly fragrant that can be eaten raw or cooked. Breadfruit is related to breadnut and jackfruit.

Horned Melon

photo link

The Horned Melon (Cucumis metuliferus) is known by various names including kiwano, hedged gourd, jelly melon, blowfish fruit, and English tomato. When ripe, this unusual-looking fruit has a yellow-orange skin with prominent spikes or horns and green jellylike flesh. The horned melon has a sweet and tart, banana-lime taste. The brighter the orange skin, the sweeter the flesh of the fruit. It can be eaten at any stage of ripening.

Durian

photo link

Durian is regarded by many people in southeast Asia as the "king of fruits". The exotic fruit is distinctive for its large size, strong penetrating odor, which earned it the title, “the fruit that tastes like heaven but smells like hell.” The fruit's shape ranges from round to oblong; can grow up to 30 cm long and 15 cm wide and weigh up to three kg.

It has green to brown husk (rind) covered with sharp, prickly thorns. Depending on the species, it has a pale yellow to red flesh. The edible flesh tastes like "a rich custard highly flavored with almonds". Indeed, durian is king in taste, smell and spikes.

Pulasan

photo link

The Pulasan (Nephelium mutabile) is a small spiky fruit native to Malaysia. The name pulasan comes from the Malay word pulas (twist). It has various common names, including kapulasan in Indonesia, ngoh-khonsan in Thailand, and bulala or panungayan in the Philippines. The fruit is ovoid, 5-7.5 cm long, dark red, with thick, leathery and spiky rind. Inside is the white or yellowish-white, juicy flesh (aril).

The skin ranges in color from red to black and is harder to tear apart. It has a sweeter taste than the rambutan and lychee and somewhat similar to that of almonds. It is usually confused with its hairy cousin, the rambutan. Compared to the rambutan, the pulasan lacks the hairy spines. It is also bigger, sweeter and the flesh does not stick to its seed.

Jackfruit

photo link

The Jackfruit (Artocarpus heterophyllus)is known as the largest tree-borne fruit in the world. It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India. The fruit is oblong to cylindrical and typically 30 to 40 cm in length and weigh 4.5 to 30 kg. The thick skin is green or yellow when ripe and the rind secretes white sticky latex.

The interior consists of non-edible “rags” and large sweet-smelling yellow flesh that encloses a smooth, oval, light-brown seed. The succulent, aromatic, and flavorful flesh are eaten fresh or cooked. It can also be made into jams or preserves and chips as well.

Marang

photo link

The Marang (Artocarpus odoratissimus), also called madang, and tarap, is a medium-sized fruit closely related to jackfruit, cempedak and breadfruit. Its round to oblong fruit can grow to as much as 15–20 cm long and 13 cm broad, and can weigh about 1 kg. The thick skin is covered with soft, broad spines that becomes hard and brittle as the fruit matures.

The ripe fruit can be opened by using the hands - twisting and gently pulling the skin. The fruit core resembles that of the jackfruit but with fewer “rags”. The edible areas are white, juicy, fragrant and with small seeds. Compared to durian, Marian has a more appealing scent and a sweeter flavor. The fruit should be eaten quickly as it fast loses its flavor and the fruit oxidizes.

Cempedak

photo link

The Cempedak (Artocarpus integer) is often confused with the jackfruit. The sausage-shaped fruit is similar to the jackfruit in appearance but smaller. The interior can also be mistaken as marang but with bigger arils. The fleshy, edible aril has a green color and turns slightly yellowish as it's ripe.

The fragrant taste is similar to the breadfruit and jackfruit with a hint of durian. The flesh is rather perishable, so it should be consumed quickly. Unlike the jackfruit which usually needs a knife to break open, a ripe cempedak fruit is soft and can be opened using the hands. It can be fried or made into delicious cakes.

10 Wonderful Exotic Fruits – Part Three

10 more delicious and healthy exotic fruits.

These wonderful exotic fruits are not only healthy and delicious ones – they do have interesting and helpful medicinal properties!

Loquat

photo link

The Loquat (Eriobotrya japonica) is a subtropical evergreen fruit tree native to China. It was introduced into Japan possibly a thousand years ago, and reach California in the 1870’s. Today, loquat trees are also grown in many countries including Mexico, Portugal. Brazil, India, Pakistan, Australia, France, Italy, Israel, Egypt and other Mediterranean countries.

The fruits growing in clusters, are oval about 2.5-5 cm long having smooth yellow or orange skin. The sweet and juicy pulp comes in white, yellow or orange depending on the cultivar. The taste is like a cross between a passion fruit and a guava The fruit may contain three to five large brown seeds. The skin, can be removed easily if the fruit is ripe. The fruit can be eaten raw, preserved dried or stewed. Loquat is rich in vitamin A, dietary fiber, minerals, pectin and anti-oxidants.

Feijoa

photo link

The Feijoa (Acca sellowiana) is a flowering plant that is indigenous to South America. The fruit tree, also called pineapple guava and guavasteen was first cultivated in New Zealand in the early 1900s.The pear-shaped feijoa fruits are about .75-3.5″ in long with waxy skin. The fruit emit’s a strong aromatic scent and taste like a cross of guava and pineapple. Just like guava, the fruit pulp has a gritty texture and becomes gelatinous when ripe. How to eat the fruit? Just cut it in half, then use a spoon to scoop out the pulp. The Feijoa fruit is a good source of fiber, vitamin C, folate, and proanthocyanins, a highly effective antioxidant.

Chontaduro

">photo link

The Chontaduro (Bactris gasipaes), is a palm native to Central and South America. The fruit growing in clusters are harvested from the top of this palm that grows to 20 m or taller. Chontaduro fruit tastes like a cross between roasted chestnuts and baked potato. It may be eaten raw or can be stewed in salted water. The palm fruit is rich in Vitamin C, vitamin A, minerals (calcium, phosphorus, iron) and proteins.

Passion fruit

photo link

The Passion fruit (passiflora edulis) is native to Central America where Brazil is the main producing country. This climbing vine with nearly round or ovoid fruit can grow 15 to 20 ft. The fruit, yellow or dark purple in color; has thick outer skin and inside is a thick mucous-like membrane covering as many as 250 small, black seeds. The fruits are edible and the pulp tastes sweet. If eaten raw, cut the fruit in half and spoon out the pulp. Passion fruit is packed with vitamins A and C, a good source of fiber, and contains potassium and iron. It has also medicinal uses such as easing headaches, ulcers, anxiety, urinary tract infections, and heart attacks.

Black Sapote

photo link

The Black Sapote (Diospyros digyna), also called Black Persimmon, Chocolate-Fruit, is a Tomato-like fruit native in Mexico and Guatemala. It is also grown in Florida, Cuba, Hawaii, The Philippines, and the Dominican Republic. The fruit is shining dark green, about 10 x 13 cm. in size having a firm rind. The edible pulps when ripe are sweet and taste like mild chocolate. The fruit may be eaten raw or use in desserts. Black sapote is rich in vitamin C and a good source of vitamin A, potassium and minerals.

Soursop

photo link

The Soursop (Annona muricata) is an exotic fruit native to tropical America. Today, it is cultivated in many countries in South Asia. The fruit comes in many shapes like oval, round and irregular shapes. This prickly fruits has a white, creamy, juicy flesh that contains an average of 60 to 100 black-brown seeds. As the name suggests, the fruit is sour and acidic in taste. It may be eaten raw or squeezed for juice. The pulp is high in carbohydrates, Vitamin C, Vitamin B1, Vitamin B2, potassium, calcium and dietary fiber. Other names for the fruit include: Graviola in Brazil, Guanabana in Spanish and Guyabano in Filipino.

Guarana

photo link

The Guarana is a flowering shrub native to Venezuela and Brazil. The tree grows to 12 m in high. The bright-red fruit growing in clusters is small (about the size of a coffee bean) and round in shape. The powder of the fruit is bitter when consumed alone but takes a pleasant and delicious taste when mixed with water. The guarana fruit contains about twice the caffeine found in coffee beans. Use as a nutritional supplement, it is an effective energy booster. In Brazil, Guaraná syrup is marketed as energy drinks and is used as an ingredient in carbonated soft drinks.

Lychee

photo link

The Lychee (Litchi chinensis), is a medium-sized tropical fruit tree native to parts of China, India, the Philippines, Taiwan, and Indonesia. The fleshy fruits are rather odd-looking; The exterior part of the fruit roughly-textured rind reddish in color, the inside contains a layer of sweet, juicy, translucent white flesh. The flesh is eaten raw or can be added to different dessert dishes. Lychee fruits are low in calories and are cholesterol free. It is rich in vitamin C, dietary fiber and is a good source of B-complex vitamins such as thiamin, niacin and folates.

Camachile

photo link

The Camachile (Pithecellobium dulce), also known as- Guamachil, Madras Thorn, Monkey Pod, Manila Tamarind, Kodukkai Puli/Kodi-kai puli, Kona Puliyankai , Sweet Tamarind, Jungle Jilebi, Bilayati Imli, is nativeto Mexico, Central Asia, Guam, India, Philippines, Caribbean, and Florida. The tree grows to about 5 to 8 m and bears greenish-white, flowers 12 cm (4.7 in) long. The flowers produce an edible, curved or twisted pods about 12 cm long. The seeds are black. The seedpods can be eaten raw or prepared as a beverage. Camachile is used in treating Venereal diseases and is also prescribed for diabetics.

Durian

photo link

Durian known in southeast Asia as the “king of fruits”, is native to Malaysia, Brunei, Philippines and Indonesia. The fruit growing to about 30 centimeters long and weighing from one to three kilograms is oblong to round in shape. The edible pulp emits an indescribable odor. Durian is a highly nutritious fruit because it is rich in vitamin B, C and E and is a good source of carbohydrates, proteins, and fats.

Wonderful Exotic Fruits – Part Two

12 more wonderful exotic fruits.

Much to my surprise, my article about 10 Wonderful Exotic Fruits was and still highly appreciated by readers. Many even suggested that I come up with a follow-up article featuring other exotic fruits. So you out there, who love exotic fruits, here’s Wonderful Exotic Fruits Part 2.

Cactus Pear

photo link

The edible fruit of Prickly pear (Opuntia stricta), is about 2 to 4 inches long resembling an avocado fruit. The skin is thick and rough and varies in color from red, orange or yellow. The fruit’s flesh is sweet and juicy which maybe yellow to dark red in color. Also, Prickly pears seed are crunchy. See to it that the small spines on the outer skin is properly peeled before consuming one. This fruit is extremely popular in Mexico.

Langsat

photo link

The langsat (Lansium domesticum) is a native fruit in western Malaysia and is also widespread on the island of Luzon in the Philippines where it is called lansones. The fruit borne in clusters (2-30 fruits), is found in branches in a single stem. The fruit is egg-shaped, about 2-4 cm in diameter with translucent pulp covered with thin, yellowish skin. Langsat fruits are usually eaten fresh and has an acidic taste, but riper ones are sweeter. The juicy pulp contains sucrose, glucose, and fructose.

Sugar Apple

photo link

A very popular fruit in Thailand, sugar apple (Annona squamosa) is a small, slightly heart-shaped, knobby fruit about 6–10 cm in diameter and weighs about 100–230 g. The fruit flesh is white, sweet, creamy, delicious and juicy with blackish-brown seeds scattered through the fruit flesh. Sugar apple has a sweet-smelling fragrance and taste like custard. Atis as it is called in the Philippines tastes much better when served nice and cold. But be sure not to swallow the seeds for they are poisonous.It is also known as custard apple.

Salak

photo link

The Salak (Salacca zalacca) or snake fruit is native to Malaysia and Indonesia. The fruit has tough, reddish-brown, scaly skin and grows in clusters. Though tough, the skin is thin and can easily be peeled by just pinching the fruit’s tip. Inside are three garlic-looking lobes, with each lobe having a dark brown seed. The taste? Salak fruits are sweet and crunchy though having and acidic taste (like a cross between a pineapple and an apple.

Chico

photo link

The Chico (Manilkara zapota) is native to Yucatan peninsula and Mexico. The plant was introduced in the Philippines during the Spanish colonization. Chico fruit resembles a potato, yellow to brown in color but takes a reddish-brown color when ripens. The fruit is ellipsoid in shape, about 2 – 4 inches in diameter. The seeds are black, hard and shiny about 2-5 of them in each fruit. Chico is best to be eaten when firm-soft or ripe. The taste is sweet and pleasant with a striking similarity to caramel. Chico fruit is rich in iron, calcium, and phosphorus.

Jackfruit

photo link

The Jackfruit (Artocarpus heterophyllus) is the world’s largest tree-borne fruit and a very popular throughout southeast Asia. The fruit can measure up to 90 cm long, 50 cm in diameter and can weigh up to 36 kg. The outer skin is green and turns yellow when ripe. Inside are large, starchy, fleshy and fibrous yellow bulb enclosing a smooth, oval, light-brown seed. At the most, each fruit contains up to 500 seeds. Jackfruit is eaten raw that taste like a tart banana. The fruit is very sticky, so it is best to oil your hands and knife first before cutting the fruit. The fruit is called langka in the Philippines.

Sweet Tamarind

photo link

The Sweet Tamarind (Tamarindus indica) is one of the popular fruits in Thailand. The fruit or the pod is about 12 to 15 cm long with a hard, brown shell, It becomes brown or reddish-brown in color and spiral in shape as it mature. The ripe fruit has a fleshy, sticky, acidulous pulp enclosing a row of bean-like seeds. Also, the shells are brittle and can easily be crack. The fruit is normally eaten raw and has sweet and sour taste. Sweet tamarind is rich in sugar, vitamin B, acid and calcium. Sampalok is the Tagalog term for tamarind.

Rose Apple

photo link

The Rose Apple (Syzygium samarangense), is native to Southeast Asia. A wonderful exotic fruit, it smells and tastes like a rose. The bell-shaped fruit is about 4-5 cm long with shiny, thin, smooth, pale-yellow skin. When ripe, the flesh is crisp, crunchy and varies in color (light pink, purple, red). The Rose apple, makopa in Tagalog, has a delicious fresh flavor and is best eaten fresh.

Pineberry

photo link

Introduced to the UK market in 2009, Pineberry looks like an Albino strawberry but taste like a pineapple. It is a strawberry cultivar of a wild variety native in South America. Grown in glasshouses, it measures about 15 to 23 mm. When ripe, pineberry is sweet and juicy; almost completely white, but with red seeds.

Eggfruit

photo link

The Egg fruit (Canistel), is native to some South East Asian countries. The fruit is egg-shaped, about the size of an apple with an edible, sweet yellowish pulp. Young fruits are green and shiny, while ripe ones are yellowish to orange in color. The fruit has a large seed. Once ripe, eggfruit can be eaten with or without peeling the skin. It is rich in proteins, vitamin A, vitamin C and a good source of carotene. Egg fruits are can be turned into delicious milk shake. In the Philippines, it is called tiesa.

Yangmei

photo link

The Yangmei (Myrica rubra) is a subtropical tree native to East Asia particularly China. The edible sphere-shaped fruit has a knobby surface, weigh about 10-15 g and is about 1.5–2.5 cm in diameter. The skin color vary from crimson to deep, brilliant red. Inside, the flesh is lighter in color and at core is a large seed. Yangmei or waxberry has a sweet and very tart taste. The fruit is eaten fresh and is a good source of vitamin C.

Tamarillo

photo link

Native to South America, Tamarillo (Solanum betaceum), is a small shrub that bears edible, egg-shaped fruit. The fruit held in clusters is about 2 – 8 centimeters long. The skin is tough and may vary in color; blood red, purple, golden yellow, or amber. Flesh color ranges from orange, orange to yellow, orange-red or cream-yellow. The flesh is flavorful but has a tart taste. How to eat a tamarillo? Simply cut the fruit in halves and scooped the flesh but be sure not to eat the skin.

Hope you enjoy reading this one and watch out for Wonderful Exotic Fruits Part 3. Also, for those who missed 10 Wonderful Exotic Fruits! here is the article link

10 Wonderful Exotic Fruits

They may appear weird-looking, but these exotic fruits are not only delicious to eat but possess certain medicinal uses as well. Read to learn more.

Square Watermelon

photo link

Having difficulties fitting your large watermelon in your refrigerators? Not anymore… 20 years ago, an ingenious Japanese farmer had solved the problem. His solution, coming up with the idea of producing square watermelon! How do they do that? By simply allowing young fruits to grow in a square boxes. The price for each square watermelon… double, or even triple that of a regular round watermelon!

Pomegranate

photo link

A pomegranate (Punica granatum) is a fruit-bearing tree cultivated and grown in Iran and as far as the Himalayas in India since the ancient time. The tree grows up to eight m tall. The evergreen leaves are small and glossy. Flowers are orange-red. The edible fruit is about 5–12 cm in diameter with thick reddish skin. Each fruit may contain around 600 seeds. One of the “super fruits”, pomegranates have many health benefits. The pomegranate juice is very effective in relieving fevers and controlling diarrhea. The root bark is good in treating tapeworms. How to eat a pomegranate fruit? Just eat everything the seeds has to offer — pulp, juice and seeds.

Dragon fruit

photo link

A pitaya (Hylocereus Undatus) or commonly called “dragon fruit” is native to Mexico and Central and South America. A vine-like cacti with fleshy stems growing to about a few inches up to 20ft long. The white fragrant flowers bloom only at night. The red fruit is about six inches long and can weigh between 150 to 600 grams. The pulps have high water and fiber content and rich with Vitamin C. aside from a very delicious fruit, dragon fruits have other health benefits. Eating the fruit on a regular basis- be it fresh or dried, have a big effect on controlling high blood pressure and blood glucose control. It is said to lessen cholesterol. The fruit is also made into juice or wine.

Kiwano

photo link

The horned melon (Cucumis metuliferus), also called African horned cucumber or kiwano, is a fruit native to Africa. A vine belonging to the cucumber family, it grows to about 5-10 feet long. The stem is angular with light-green oblong-shaped leaves. The edible fruit is yellow when ripe studded with stubby “horns,” about 3 to 5 inches in length. It tastes like a mix of cucumber, kiwifruit and banana. Ripe fruits stay fresh up to 3 to 4 days and no need of refrigerating it.

Star fruit

photo link

The Star fruit (Averrhoa carambola) or Carambola is a tropical fruit native to the Philippines, India, Indonesia, and Sri Lanka. The tree is also grown in the United States, and some South American countries like Brazil, Peru, Columbia, Dominican Republic and Ecuador. The tree growing to about 5 – 7 m has smooth, soft and evergreen leaves. Pink colored flowers are borne in clusters and are about 1 cm in diameter. A Star Fruit is waxy and firm and ovate in shape. It is yellow-green in color, about 6 to 13 cm long and with 5 longitudinal ribs. A 5-pointed star shape appears when a star fruit is cut across. The fruits have a complicated flavor with the taste likened to a combination of plums, papaya, pineapples, grapefruit and lemons all at once. Rich in vitamin C and antioxidants, star fruits s are best consumed when ripe.

Rambutan

photo link

The rambutan (Nephelium lappaceum) is a tropical tree native to the Philippines, Malaysia, Indonesia, and Sri Lanka. Literally, it means “hairy”. The Rambutan is closely related to the Longan, Lychee, and Mamoncillo. A tropical tree growing to 15-25 m tall, it has 10–30 cm long, pinnate leaves. Flowers are about 2.5–5 mm long. Rambutan fruits are ovoid, reddish when ripe and covered with fleshy flexible spines. The fruit is about 5 cm long and the interior contains sweet, juicy, translucent flesh white or light pink in color.

Ackee

photo link

The Ackee (Blighia sapida) is native to tropical West Africa and is Jamaica’s national fruit. It is related to the lychee and the longan. The tree growing to about 10 meters in height has pinnate, leathery leaves about 15 – 30 cm long. Flowers are fragrant and greenish-white in color. The fruit is pear-shaped, yellow-orange in color when ripens. The interior reveals soft, creamy, white to yellow flesh and contains three large black seeds. Ackee’s fruit weighs around 100 – 200 grams. Ackee fruits is a major feature in Jamaican cuisine but not all parts of the fruit is consumed. One can eat the fleshy yellow arils but not the inner red tissue. Ackee fruits have also medicinal uses: leavers, dried seeds and fruit bark are used medicinally.

Mangosteen

photo link

The Mangosteen (Garcinia mangostana) is a tropical evergreen tree indigenous to Southeast Asia. It grows from 7 to 25 m in height. (20–80 ft) tall. The edible fruit is round in shape, about 2 to 3 inches in diameter has thick deep reddish purple peel when ripe. The segmented, fragrant white edible flesh (aril) has sweet and tangy flavor. Sometimes called “The Queen of Fruits”, mangosteen also has medicinal uses. The skin (rind) shows anti-bacterial, anti-oxidant, anti-inflammatory and anti-tumor properties. Furthermore, dried prevents dysentery. A decoction of the rind (boil in water) is effective against diarrhea, cystitis, and gonorrhea.

Buddha’s Hand

photo link

The Buddha’s hand (Citrus medica), also known as fingered citron is a small tree with long branches; large, pale green oblong leaves, and has thorns. The fruit has a thick peel but has only a small amount of flesh. The fruit is sour, juiceless and rarely used in food. However, it is fragrant and is generally used by the Chinese and Japanese as room deodorizer. The fruit is made into candy, used in salads or food toppings.

Santol

photo link

The Santol (Sandoricum koetjape) is a tropical fruit grown in southeast Asia countries particularly; Indonesia, the Philippines, Malaysia, and India. Santol fruit has two varieties: the yellow variety and the red. The tree grows up to 20 meters tall, with elliptic leaves and yellow-green flowers. Fruits are rounded, yellowish-orange when ripe. It has thick fruit wall with edible, white, translucent, juicy pulp seeds. The tree has medicinal uses. The leaves and bark are used as a poultice. Decoction of leaves effective in lowering down fever. Also, roots are used as tonic.