How to eat

THE PASSION FRUIT FLOWER

OUR FRUITS

IN YOUR KITCHEN

 

An informative guide to the flavour profiles

and suggested applications of our exotic fruits.

FRUIT

FLAVOUR

APPLICATIONS

A

 

 

AMBARELLA

It has a pineapple-mango flavour. The flesh is golden in colour, very juicy, vaguely sweet with a hint of tartness.

The fruit may be eaten raw; the flesh is crunchy and a little sour. The fruit is best when fully coloured but still somewhat crunchy. The fruit is used to make preserves and flavorings for sauces, soups and stews.

APPLE BANANAS

Apple bananas are stout and plump. Slightly acidic, apple-like flavour with a hint of pineapple and strawberry.

Popular dessert bananas. Used in savoury dishes both hot and cold.

ATAULFO MANGO (CHAMPAGNE MANGO)

The flesh is a deep yellow with a rich, sweet flavour.

Makes excellent sorbet, jams, tarts and chutneys.

ATTEMOYA

It is very juicy and smooth. The flavour is deliciously sweet and creamy. There is a slight hint of pineapple reminding you of a pina colada.

The atemoya is a hybrid of two fruits – the sugar-apple and the cherimoya. The fruit is generally eaten fresh. The flesh is sometimes added in ice creams and desserts.

B

 

 

BANANA BLOSSOM

Similar to Artichoke leaves.

The fleshy petals and the 'heart' of the banana blossom are edible. Rub lemon juice once cut to prevent browning. Prepare and use in salads and stir fries. Refer to a guide for preparation techniques.

BANANITO

Sweeter and more creamy than a cavendish banana

Eaten out of hand. Chill for improved flavour. Use in smoothies and ice creams to create a smooth and silky texture. Perfect for use in all kinds of desserts.

BENGALI LEMON

A cross between a grapefruit, lemon and lime. The pulp of the fruit is greenish yellow and dry (does not produce much juice). The juice is very sour, and somewhat bitter

 

The rind of the fruit is eaten as a vegetable, while the pulp is usually discarded because of its bitter-sour taste. It has a unique taste and aroma. The thick rind is cut into small pieces and cooked, either green or ripe, in beef, mutton, and fish curries, as well as in stews.

BUBBLEBERRIES

The bubbleberry is a strawberry with the strongest flavour and aroma. And as the name suggests it tastes like bubblegum. A mixture of strawberries, raspberries and pineapple.

Serve as dessert with ice cream, marshmallows or with melted white chocolate.

BUDDHA'S HAND

Buddha's hand is an unusually shaped citrus fruit whose fruit is segmented into finger-like sections, resembling a human hand.

The Buddha’s Hand fruit can be eaten (often as a zest or flavouring) in desserts, savory dishes and alcoholic beverages (such as vodka) or candied as a sweet.

Chinese and Japanese households hang it in their homes as a natural air freshener.

 

C

 

 

CACAO FRUIT

Comparable to Soursop and Mangosteen. Sweet but with a citrus, pineapple and passion fruit-like sour after taste.

Use the pulp to create a juice, similar to Soursop juice. Use the pulp for desserts. Seeds used for chocolate production.

CACTUS FIG (PRICKLY PEAR)

Pear, Kiwi. Some varieties slightly sour.

Best used for juicing. Can be eaten out of hand but many hard seeds within the flesh. Reduce into a syrup.

CANDY FLOSS GRAPES

Plump, juicy, all-natural green grapes that taste exactly like candyfloss. Sweet and juicy.

Snack on all you want – without the granulated sugar.

CHARENTAIS MELON

A small variety of melon, similar in flesh to cantaloupes, but with a more fragrant smell.

The Charentais melon can be used in fresh or raw preparations, both sweet and savoury. Fresh Charentais melon can be used as a breakfast fruit and as a salad ingredient.

CHERIMOYA (ICE CREAM FRUIT)

Sweet and creamy with hints of apple, custard and banana.

Combine the soft flesh into desserts. Use in cocktails, juices and smoothies. Combine with coconut milk or fresh milk and a touch of natural sweetener to make a fabulous juice mix.

CHIKOO

The sweet flavour of the Chikoo flesh has been compared to that of pear.

Chikoos are eaten fresh, halved with seeds removed and simply by scooping the flesh from the skin. The pulp is used to make smoothies and shakes.

CURUBA (BANANA PASSION FRUIT)

Sweet taste similar to other passion fruit varieties.

Use in shakes, cocktails, fruit salads, jellies and pies.

D

 

 

DURIAN

Rich flavour comparable to custard, almond and onion.

Eaten neat as it is. Flesh can be used to flavour desserts, drinks and confectionery.

E

 

 

EGG FRUIT

Dry, soft and creamy flesh closely resembling cooked egg yolk. Flavour reminiscent of baked sweet potato, egg yolk and custard.

Unusual texture allows for the creation of unique dessert dishes. Can be eaten raw out of hand but also try making an Egg Fruit mousse, milkshake, ice cream, cake or other baked products.

F

 

 

FEIJOA

Fusion of pineapple and white flesh guava.

Puddings, pies, jams, juices, sorbets. Use whole or remove skin.

G

 

 

GAC

Cantaloupe melon crossed with hints of carrot, cucumber and green melon.

Use the seeds and pulp in drinks and dishes, however do not eat the outer skin and pith. Often used to colour foods with a deep red colour. Also processed into health supplements.

GOJI BERRY – FRESH

Tangy yet sweet flavour. Cross between a cranberry and a cherry.

Used in Chinese medicine for centuries, these small berries are eaten for longevity and used to treat a variety of ailments in Tibet. Use fresh or frozen Goji berries in pancakes, cook down to make syrup, blend into smoothies. Fresh berries can be juiced for maximum health benefits.

GRANADILLA

The taste associated with passion fruit but without any sharpness. This is a sweet passion fruit.

Add the pulp to fruit salads or yoghurt. Granadilla ice cream, juice, drinks, Granadilla jam and all kinds of desserts can be based on this fruit.

GREEN MANGO

Sour.

Can be rendered into pickles or shredded up into salads. At Vietnamese markets, green papaya is also available pre-shredded for salads.

GREEN PAPAYA

Unripe papaya and the firm, pale green flesh is more or less tasteless. Should not be eaten raw.

Can be rendered into pickles or shredded up into salads. At Vietnamese markets, green papaya is also available pre-shredded for salads.

GUAVA – EGYPTIAN

White flesh guavas are crisp with a mild pear-like flavour. Egyptian guavas tend to be smaller and softer.

Jam, drinks and all kinds of desserts. White flesh guava commonly used in savoury dishes.

GUAVA – THAI, WHITE FLESH

White flesh guavas are crisp with a mild pear-like flavour. The texture can be crunchy and grainy.

Drinks and all kinds of desserts. Often eaten as a simple snack, mxed with salt or sugar and chilli.

GUAVA – THAI, PINK FLESH

Pink flesh guavas are softer and sweeter than other varieties. They are also more aromatic.

Jam, drinks and all kinds of desserts. White flesh guava commonly used in savoury dishes.

H

 

 

HONEY POMELO

Fairly sweet flavour with only a slight citrus note. Mixture of honey, sweet orange and lemon.

Juices, Cocktails, Fruit salads or eaten neat.

 

J

 

 

JACKFRUIT – RIPE

Strawberry, Banana, Papaya and Mango. Strong flavour and aromatic.

 

Eaten as it is or mixed into drinks, ice creams and sorbets and all kinds of desserts. Roast or stew the seeds which impart a chestnut-like flavour.

JACKFRUIT – UNRIPE

Green flesh when unripe.

Unripe jackfruit has a very similar texture to chicken, making jackfruit a vegetarian substitute for meat. Sometimes referred to as ‘vegetable meat’.

JAPANESE BABY PEACH

 

 

JUJUBE BERRY

Rich flavour resembling dates, raisins, prunes and cranberries.

Eaten as a snack. Served with tea and coffee. Also often processed into syrups, soft drinks and jams. Soak in water before using in cooking.

K

 

 

KIWANO (BLOWFISH FRUIT)

Banana, Cucumber and Lemon with a resemblance to passion fruit.

Striking Garnish. Mix the pulp into drinks, salads and savoury dishes. Add salt or sugar to enhance flavour.

KIWIBERRIES

The size of a grape, kiwiberries are a small variety of kiwi fruit that have a smooth, edible skin. A quick and delicious snack. Full of flavour.

They are also great in fruit salads!

KUMQUAT (CHINESE ORANGE)

The flesh of a kumquat is quite dry and has a sharp flavour, while the skin is sweeter.

The fruit can be used in both sweet and savoury dishes.

The rind, flesh and pips of kumquats are all edible, though some people prefer to remove the pips.

L

 

 

LIMEQUAT

Cross between lime and kumquat. The round fruit has a thick and shiny green skin which tastes sweet. Its yellow pulp is bittersweet and contains small edible seeds.

This fruit can be eaten whole. Commonly this is done out of your hand. It is also a good substitute for limes and lemons. Limequats are often made into marmalade or juice.

LONG KONG

Tastes similar to rambutan and lychee but not as sweet or juicy.

Longkong can be peeled with just your fingers, and once open it reveals a white flesh. The white ball of fruit flesh is divided into five small sectors.

LONGAN

Unique sweet and floral taste with a gentle caramel after-taste. Flavour becomes richer as the fruit ripens.

Best eaten fresh out of hand or used fresh in desserts or cocktails. Try creating a Longan Martini or Longan jelly.

LULO

The flesh has a pineapple and lemon taste and contains small, white edible seeds.

Lulo can be eaten raw or cooked and is commonly eaten out-of-hand. They are also used as an ingredient in pies, jam, jelly, syrup and ice-cream and are excellent when used to make juices.

LYCHEE

Delicate and floral sweetness that varies slightly from fruit to fruit. Succulent and juicy.

Suitable for use in all types of drinks and desserts. The delicate white pulp is best used fresh.

M

 

 

MAMONCILLO (LEMON SORBET BERRY)

Grape, Lemon Sorbet and Lime.

Best eaten out of hand or reduced into delicious syrups for drinks production.

MANGOSTEEN

Very delicious intense burst of sweet and sour flavour but mainly sweet. Compare to tangerine, pineapple and peach.

Eaten out of hand. All kinds of desserts. Drinks. Flavouring confectionery. Ice Creams and Sorbets.

MANILA TAMARIND

Soft, sweet and musky pulp that is dry in consistency and compared to sweet coconut flesh. However, less sweet than the well known molasses coloured tamarind.

Use as an accompaniment to meat dishes, eat raw or process into drinks with water and sweetener. Edible seeds.

 

MARACUYA

Sweet but with a milder flavour than passion fruit.

Maracuya can be eaten by itself.

It makes a wonderful jelly or juice. Seeds with the surrounding juice sacs are also often added to fruit salads.

MARIAN PLUM (PLUM MANGO)

Sweet, soft loose flesh closely resembling mango with hints of apricot.

Best eaten chilled and fresh out of hand but is perfectly suitable used to create delicious desserts and drinks. Skin is edible, however some people prefer to peel. Discard central seed.

MILK FRUIT (STAR APPLE)

Sweet, milky flesh with an abundance of white juice oozing from the fruit.

Roll the fruit in your hands to separate the juices, chill and eat fresh out of hand. Pierce a hole at the top of the fruit and drink the juice before eating the flesh. Use in desserts and drinks. Mixes well with condensed milk.

MONK FRUIT (LO HAN KUO)

Very sweet, dilute with boiling water to taste.

Extract is nearly 300 times sweeter than sugar so is commonly used as a natural low calorie sweetener. Used in herbal teas and soups. When making tea, simmer half to 2 pieces in boiling water.

N

 

 

NAM DOC MAI MANGO

Green-yellow skin, sweet, tender and juicy with an excellent flavour.

The flesh, which is eaten raw, is highly sweet. It is generally recommended that mango is consumed at room temperature. Mango is also a nice addition to fruit salads, juices and smoothies.

NASHI PEAR

Refreshing mixture of apples and pears, combining the shape and crispness of an apple with the flavour of a pear.

The skin is edible. Prepare and use nashi pears in the same way as you would apples - cut into quarters and remove the core then slice them thinly.

P

 

 

PAW PAW

Oblong yellow fruit with sweet pulp. Tastes like a cross between a banana and a mango.

Can be used to make pawpaw ice cream or pawpaw-nut bread.

PEPINO MELON

Mildly sweet flesh. Comparable to pear, cucumber and melon.

Can be eaten out of hand or used in sweet and savoury dishes. Works well with many meats and fish dishes.

PERSIMMON (SHARON FRUIT)

Peach, orange and brown sugar.

All kinds of desserts, juices, smoothies and cocktails. Garnishing.

PHYSALIS

Light citrus flavour with a texture similar to tomato but more dense. Presence of small hard edible seeds.

Impressive garnish. Try dipping in chocolate or caramel. Eat fresh or use in sweet and savoury dishes. Dehydrate.

PINEBERRY

Pineberry is a strawberry with a pineapple-like flavour, white colouring and red seeds with a soft, juicy flesh.

Pineberries can be used in exactly the same way as other strawberry varieties. They can successfully replace pineapples in recipes both savoury and sweet.

PINK DRAGONFRUIT

Mild flavour resembling cantaloupe melon and kiwi. Hints of citrus when less ripe. Sweetens with ripening.

Striking garnish. Suitable for sweet and savoury culinary dishes. Mix pulp into smoothies and cocktails.

PLANTAIN

If left to turn entirely brown, the flavour is sweet like caramelised sugar and they are known as the 'marshmallow banana'. Once cooked, starchy with a flavour inbetween potato and sweet potato.

Cooked in savoury dishes as a starch element. Use in drinks and desserts/cakes once entirely ripe.

Q

 

 

QUEEN VICTORIA BABY PINEAPPLE

These mini pineapples have a fragrant golden orange skin and juicy, bright yellow flesh. They are sweeter and more aromatic than larger pineapples.

Its smaller size makes it perfect for use in beverages, fruit salads, or baked goods. Refreshing eaten on its own or added to yogurt, ice cream, or juices. Use it in savoury or sweet and sour dishes.

QUINCE

Smoky aroma, earthy flavour and hint of sourness.

Toast first to enhance flavour and then mix a few slices with boiling water to create a tea. Drink hot

or allow to cool and add ice/sweetener to make a delicious 'Bael Ice Tea'. Mixes well with cinammon.

R

 

 

RAMBUTAN

Comparable to lychee and grape. Mildly sweet and succulent flesh.

Best eaten fresh out of hand or used as an impressive garnish. Use as a substitute to pineapple in sweet and sour dishes or combine into desserts and drinks.

RED BANANA

Sweet flesh with a slight hint of raspberry.

Garnishing. Desserts. Smoothies. Cocktails.

RED DATE – DRIED

A deep red colour and sweet, chewy texture.

While it’s healthy to indulge in a few red dates every day, like all dried fruits, they should be eaten in moderation to avoid bloating. Three to five are usually enough for one day. Diabetics, however, and people with digestive problems should avoid red dates.

ROSE APPLE

The skin is rose pink and waxy. The fruit is crispy, has a woolly texture and tastes like an apple. It is refreshing and juicy.

Rose apple is commonly eaten out-of-hand. The fruit is also delicious in salads, pies and made into juice. The skin is edible.

S

 

 

SANTOL (WILD MANGOSTEEN)

Ripe, sweet Santols have a mild peach and apple flavour combined with the pulpy texture of apples.

The fruit may have a thin peel or a thick edible pulp inside the rind with a thin, milky juice. Depending on the variety, the segmented central pulp that surrounds inedible brown seeds will range from sweet to sour.

SAPODILLA (CARAMEL FRUIT)

Brown sugar, Pear, Caramel and Peach.

Eaten out of hand once fully ripe and soft. Blends well with milk and natural sugars to make a sweet shake. Use in all kinds of baking and desserts.

SNAKE FRUIT

Sweet and sour with a citrus bite of pineapple and lemon.

Peel back the scaly skin and enjoy fresh out of hand. Make into sweets, crackers, pickles, pies, jams and ferment into wine.

SOURSOP (GUANABANA)

A mixture of pineapple, strawberry, banana and coconut. Sour flavour with elements of sweetness.

Mix the soft flesh into desserts and drinks. Suitable for production of cocktails, juices and smoothies.

STARFRUIT (CARAMBOLA)

Comparable to papaya, orange and grapefruit

when fruit is ripe with edges starting to brown. Considerably sweeter once ripened to a yellow colour. Sharp and citrus when eaten green and

under ripe.

Striking drinks garnish and dish decoration. Juicing. Fruit tarts. Process into a liqueur.

STRASBERRIES

Intensely sweet and pleasantly tart with a rich juice content.

The Strasberry can be used in the same way as ordinary strawberries are used.

SUGAR APPLE

This fruit has a delicate, creamy white flesh that has a minty or custard flavour.

The Sugar Apple is eaten fresh out-of-hand, served raw and chilled, as a dessert, or used to make ice cream or shakes.

SUGAR CANE

Intense sweetness. Raw sugar.

Pressed for juice. Used in savoury dishes, particularly in South East Asian and Caribbean cuisines.

SWEETSOP

 

 

T

 

 

TAMARILLO

Rich, tangy and bold savoury flavour resembling a smoked tomato. Skin and flesh near it has a bitter taste.

Use to create rich sauces for savoury dishes. Can also use as an impressive garnish. Use in a 'Tamarillo Bloody Mary' cocktail. Substitute for tomatoes in recipes.

TAMARIND

The fruit pulp is edible. Pulp of young fruits is sour and acidic, but ripe fruits are sweeter. Some varieties are sweet, while others have always a sour taste.

When the fruit matures it is most often used for culinary purposes.

TURKISH PEAR

 

 

W

 

 

WATER CALTROP (BAT NUT)

Water Caltrops contain a white fibrous nut that has a very mild, starchy flavour.

Needs to be cooked before consumption, typically boiled or roasted.

WOOD APPLE

Comparable to sweet tamarind, raisins and lemon.

Crack the shell and scoop out the flesh. Blend into drinks and add natural sweetener to reduce acidity.

WOOD APPLE – DRIED

The fruit is usually sliced and sun-dried. The hard leathery slices are then immersed in water.

Dried fruits can be used to make a drink by simmering the dried fruit in water.

Y

 

 

YELLOW DATE

These dates have a bright yellow skin and creamy white flesh with a texture that is crisp and crunchy like a fresh apple. There is a subtle honey-like sweetness with a slight sourness that decreases as the fruit continues to ripen.

Can be eaten out-of-hand or used in cooking.

YELLOW DRAGONFRUIT

Like a sweet and soft ripe pear mixed with kiwi and other tropical notes. Succulent juicy flesh

Striking Garnish. Dessert dishes. Ice creams and Sorbets. Cocktails.

YELLOW FLESH WATERMELON

Can be closely compared to the sweet, refreshing flavour of red flesh watermelon.

All drinks particularly including juices and cocktails. Desserts including sorbet and granite. Eaten fresh out of hand or added to fruit salads.

YELLOW MANGOSTEEN

 

 

YOUNG COCONUT

Sweet, aromatic water. Fragrant jelly-like flesh or 'Coconut Meat'.

Coconut water drunk neat or used in smoothies/cocktails/juices. The meat can also

be eaten neat or used in desserts.

YUZU

Tastes like a mix between a lemon, mandarin and grapefruit.

The Yuzu is most commonly used for cooking. It is used to create sauces, liquors, vinegars and jams.

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