5 exotic fruits to discover

The list of fruits that are exotic to us for those of us who live far from tropical climates is innumerable. Colors, shapes, smells and flavors that can surprise the most experienced tastes. Here we bring you a list for you to discover ten of the most interesting tropical fruits for their culinary uses or their health benefits:

Cannon

Also known as: torombolo, chiramelo, Chinese tamarind or coolie, cucumber tree, star fruit or Chinese fruit.

Origin or habitat: Southeast Asia (Indonesia, India, Sri Lanka, Malaysia), Taiwan, America (Colombia, Dominican Republic, Venezuela, Mexico, Peru… and some Central American countries.

Described in Europe in the seventeenth century, it is known as the ‘star fruit’, due to its star shape when cut. It does not usually have a very pronounced flavor, but it is widely used to decorate various types of both sweet and savory dishes. It can be eaten raw, cooked or with a vinaigrette sauce. It stands out for its content of vitamin C, calcium, magnesium and phosphorus. It is advisable to choose the pieces with an impeccable appearance and keep it in the fridge.

Pitahaya

Also known as: Pitaya or Dragon Fruit.

Origin or habitat: Mexico, Nicaragua, Peru, Colombia, Israel, China and Vietnam.

There are varieties with red or yellow skin. The yellow one has a white pulp and is the best to be consumed fresh, since this way it is possible to appreciate its sweet and refreshing flavor. It provides a lot of sugar, minerals and has a high water content, which makes it low in calories and the seeds are not usually consumed, unless you want to take advantage of its laxative effects. It is not easy for it to reach Europe, but if it can be bought, it can be kept for up to 12 days in a cool place.

Tomatillo or alquejenje

Also known as: alquequenje, yellow alquejenje, alchechenge, alfefengi, alkekengi, lanterns, halicacabo, red tomato, English tomato, Cape gooseberry, dog's bladder, blackberry ...

Origin or habitat: border regions between Europe and Asia. Mexico, Colombia, Peru and Huelva.

It is a small berry with a golden color (the Goldenberry variety) that usually always comes wrapped in its own membrane, with a very fine consistency. It has a bittersweet flavor and its ornamental use has introduced it into our culture in a massive way, finding it as a decorative element in confectionery. Its color is due to the presence of beta-carotene, a precursor component of vitamin A. In addition, the content of vitamin C and iron stands out. Apart from raw, it can be used in stews, sauces or preserves. If the berry shines, it indicates that it is of quality.

Kumquat

Also known as: Chinese dwarf orange, Kinkan, Chuikan.

Origin or habitat: Japan, China, Australia, Argentina, Brazil, South of the USA, Greece and Spain.

It grows in small shrubs that are highly prized from an ornamental point of view, yet it is considered the smallest citrus in the world. The fruit is eaten whole, since the skin is thin. You have to choose the most firm mature pieces and with the skin in good condition. Its shape is usually oval (Nagami) or round (Marumi). The skin has a sweet to sour taste, while the pulp is more bitter. It provides a lot of vitamin C and a high energy value. It is used to accompany fatty meats, prepare jams or desserts and can be kept in the fridge.

Tamarillo

Also known as: tree tomato, Andean tomato, French tomato, sachatomate, chilto, cifomandra.

Origin or habitat: Peru, Argentina, Colombia, Ecuador, Bolivia, Africa, India, Sri Lanka and New Zealand.

It is a firm, thin-skinned fruit that is reminiscent of tomato in appearance (both belong to the same botanical family), but not in flavor, since it is between sweet and somewhat spicy. Its pulp is gelatinous and contains numerous seeds. You have to peel the fruit before consuming it since the skin is a bit bitter. The pulp can be used for fruit salads or crushed to make a mousse, ice cream, soufflés or jams. Like kumquat, it is also used in combination with fatty meats. Its energy content is low and it is an interesting source of beta-carotene.