Types of fruits (Tropical and other fruits) and there uses


Tropical fruits are loaded with so much nutrients, vitamins, and minerals. Some tropical fruits even have medicinal benefits. In this article, we are going to take a look at some of the tropical and other fruits and there various uses.
Tropical and other fruits
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Banana – as well as being used as a dessert, bananas are grilled for a fish garnish, fried as fritters and served as a garnish to poultry (Maryland); they are used in fruit salad and other sweet dishes.

Banana – as well as being used as a dessert, bananas are grilled for a fish garnish, fried as fritters and served as a garnish to poultry (Maryland); they are used in fruit salad and other sweet dishes.
Banana
Bubaco – hybrid of the papaya.
Cape gooseberry – a sharp, pleasant-flavored small round fruit sometimes dipped in fondant and served as a type of petit fours.
Carambola – also known as star fruit, has a yellowish-green skin with a waxy sheen; the fruit is long and narrow and has a delicate lemon flavor.
Cranberry – these hard red berries are used for cranberry sauce, which is served with roast turkey.
Curuba – also known as banana passion fruit; soft yellowish skin.
Custard apple – heart-shaped or oval light tan or greenish quilted skin; sour sops (prickly custard apples) have dark-green skins covered in short spines.
 heart-shaped or oval light tan or greenish quilted skin; sour sops (prickly custard apples) have dark-green skins covered in short spines.
Custard apple
Date – whole dates are served as a dessert; stoned dates are used in various sweet dishes and petits fours.
Dragon fruit – yellow or pink; pink are larger, about 10 cm long and covered with pointed green-tipped scales.
Durian – large fruit that can weigh up to 4.5 kg; round or oval, have a woolly olive-green outer layer covered with stubby, sharp pikes, which turn yellow as they ripen; contains creamy white flesh with the fruit ripens.
Fig – fresh figs may be served as a first course or dessert; dried figs may be used for fig puddings and other sweet dishes.
Granadilla – largest members of the passion fruit family; like an orange in shape and color, light in weight and similar to a passion fruit in the flavor.
Grape – black and white grapes are used as a dessert, in fruit salad, as a sweetmeat and also as a fish garnish.
Guava – vary in size between that of a walnut to that of an apple; ripe guavas have a sweet pink flesh and can be eaten with cream or mixed with other fruits.
Jackfruit – related to breadfruit; the large, irregularly shaped oval fruits can weigh up to 20 kg; they have a rough spiny skin, which ripens from green to brown.
Jujube – also known as Chinese jujubes, apples or dates; small greeny-brown fruit.
Kiwano – also known as horned melon, horned cucumber or jelly melon; the oval fruits have thick, bright golden-orange skin covered with sharp spikes. The skin conceals a bright green, jelly-like flesh, encasing edible seeds, rather like passion fruit.
Kiwi fruit – have brown furry skin; the flesh is green with edible black seeds that, when thinly sliced, gives a pleasant decorative appearance.
Kiwi fruit – have a brown furry skin; the flesh is green with edible black seeds that, when thinly sliced, gives a pleasant decorative appearance.
Kiwi fruit
Loquat – native to China and South Japan, also known as Japanese medlar. They have a sweet scent and a delicate mango-like flavor.
Lychee – a Chinese fruit with a delicate flavor, obtainable tinned in syrup and also fresh.
Mango – can be as large as a melon or as small as an apple; rioe mangoes have smooth pinky-golden flesh with a pleasing flavor; they may be served in halves sprinkled with lemon juice, sugar, rum or ginger; mangoes can also be used in fruit salads and for sorbets.
Mangostine – apple-shaped with tough reddish-brown skin, which turns purple as the fruit ripens; they have juicy creamy flesh.
Maracoya – also known as yellow passion fruit. Vibrant green with a thick shiny skin, which turns yellow as it ripens. Inside orange pulp enclosing hard grey seeds.
Passion fruit – the name comes from the flower of the plant, which is meant to represent the Passion of Christ; size and shape of an egg with crinkled purple-brown skin when ripe; flesh and seeds are all edible. Has many uses in pastry work.
Pawpaw (papaya) – green to golden skin, orangey flesh with a sweet subtle flavor and black seeds; eaten raw sprinkled with lime or lemon juice. Served with crab or prawns and mayonnaise as a first course.
Pawpaw (papaya) – green to golden skin, orangey flesh with a sweet subtle flavor and black seeds; eaten raw sprinkled with lime or lemon juice. Served with crab or prawns and mayonnaise as a first course.
Pawpaw (papaya)

Pepino – smooth golden skin heavily streaked with purple, sometimes called a tree melon. Native to Peru.
Parsimmon – a round orange-red fruit with a tough skin, which can be cut when thr fruit is ripe; when under-ripe they have an unpleasant acid-like taste of tannin.
Pineapple – served as a dessert; also used in many sweet dishes and as a garnish to certain meat dishes.
Pineapple
Pineapple

Pomegranate – apple-shaped fruit with leathery reddish-brown skin, and a large calyx or crown. Inside in a mass of creamy-white edible seeds, each encased in a tiny translucent juice sac.
Prickly pear – also known as ‘Indian fig’. Fruit of the cactus. Skin is covered in prickles. Greenish-orange skin and orangey-pink flesh with a melon-like texture.
Rambutan – related to the lychee, sometimes known as hairy lychees.
Rhubarb – forced or early rhubarb is obtainable from January; natural rhubarb from April-June; used for pies, puddings, fools, and compotes.
Sapodilla – oval fruit from Central America. Light brown skin, the flesh is sweet, with inedible hard black pips.
Sharon fruit – a seedless persimmon tasting like a sweet exotic peach.
Snake fruit – large member of the lychee family, the creamy flesh is divided into four segments each encasing a very large inedible brownstone.
Tamarillo – known as the ‘tree tomato’, large egg-shaped fruits with thick, smooth wine-red skins. Each fruit has two lobes containing a multitude of black seeds.
Tamarind – red, egg-shaped, flavor a mix of tomato, apricot and coconut, used in sweet dishes and salads.
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