A rare orange fruit with large seeds. Fruits of Thailand

Our planet loves to surprise with its diversity. Fruits are no exception. In each country they are grown differently and have an individual taste. In this article we will look at exotic fruits from Thailand, Vietnam, China and Malaysia and other countries.

Fruits of Thailand

Antillean gooseberry

The fruits of this plant are rich in vitamin C. This is the reason why it increases acidity in the human body so much.

Guava

This fruit is a cross between an apple and a pear. It has a persistent pleasant aroma.

The skin of guava is green, but may turn yellow over time. The fruit does not have any distinct taste, so it is used for cooking along with spices and salt. Constant consumption of guava quickly leads to weight gain.

Coconut

Thais use coconut everywhere. It is used to prepare syrups, soups and various sweets. But, unfortunately, the taste of coconut milk is quite specific, although it perfectly quenches thirst.

You can buy coconut in any shop in Thailand. Doesn't go out of use throughout the year.

Jackfruit

This is one of the largest fruits (can weigh up to 40 kg), having an oval shape. It is entirely covered with a kind of shell with spikes. Inside the fruit there are yellowish segments that have a pleasant sweet taste and the same aroma.

Jackfruit is very nutritious. Most often, it is sold already in purified form.

Durian

The Thais call durian the king of fruits because its fruits are quite large and can reach several kilograms. It has an oval shape and spines that resemble a shell.

Inside the durian there is yellowish flesh. It only tastes good. The smell is disgusting. Because of this property, the fruit is prohibited from being taken into many public places and taken out of Thailand.

The fruit is consumed fresh or cooked.

Lychee

Lychees are small, circle-shaped fruits with red skin. The pulp found in the berries has a sweet taste.

Lychees prefer to be eaten fresh; the fruits are very easy to peel and quickly relieve thirst. The fruit is also useful for people suffering from anemia.

You can enjoy this berry quite cheaply.

Longan

Longan is called dragon eyes because of its white flesh. The fruits themselves look like nuts, but grow in clusters like grapes.

Longan pulp has a sweet taste with a slight hint of honey. It is eaten fresh, dried or made into desserts.

Longkong

Grown in bunches. The fruits are surrounded by a brown shell. Behind it is the pulp, which is similar in consistency to jelly.

Thais consume this longkong either fresh or cooked. Sometimes it is used to add to meat salads.

Longkong is very beneficial for the human body, it maintains health and helps improve skin elasticity.

Mango

Widely found in Thailand - there are many varieties of it. Mango is an oval-shaped fruit that is slightly tapered. Classic varieties of this fruit have a yellowish color and a soft, smooth skin. Underneath there is pulp that has a honey flavor.

Mango can be consumed fresh or cooked. It is used to make drinks and food.

Mangosteen

Mangosteen is a very famous fruit that is exported all over the world. Its fruits are purple with a burgundy tint.

There is white pulp inside the fruit. It has a sweet and delicate taste. In rare cases, bones are found. Mangosteen is consumed fresh or made into desserts. It perfectly relieves thirst.

passion fruit

This is a perishable fruit. Different varieties of this plant are grown in Thailand, so the colors of different fruits may vary.

Passion fruit contains pulp that is similar to jelly. The fruit itself is used for preparing food and drinks. .

Noina

This is a small oval fruit that is covered with green scales. If it is ripe, its skin begins to lighten. The pulp contains many seeds.

Noina can also be consumed unripe. If the fruit is ripe, then it is cut and eaten with a spoon. It increases the tone of the body.

Papaya

Papaya resembles a zucchini or an oblong pear. If the fruit is not ripe, the skin is green and there are many seeds inside. In this form, papaya is used to create food.

If the fruit ripens, the skin becomes yellow and the flesh becomes soft and sweet. It is consumed fresh, cut into slices. Papaya helps improve digestion.

Pitahaya

This fruit first appeared in Australia, but was successfully transferred to Thailand. Its fruits have large shapes and scales. Skin color is pinkish. Inside the fruit there is pink flesh with small black specks, which resembles kiwi.

Pitahaya is used to prepare alcoholic and regular drinks and desserts. Also consumed fresh: the fruit is peeled and sliced.

Pitahaya is prohibited from being carried into almost all public places, because... its juice does not wash off clothes.

Pomelo

Pomelo is the largest citrus fruit. It is covered with a thick greenish or yellowish skin, depending on the variety.

There are small segments inside the fruit. They are not as juicy as other citrus fruits. Pomelo is a very filling fruit, and Thais prefer to eat it fresh.

The fruit is not very popular among tourists.

Rambutan

Rambutan is a fruit that always attracts tourists. Its fruits are small. They are surrounded by red skin, which is entirely covered with fibers of considerable length.

Rambutan is very easy to clean. Inside it is pulp that has a juicy sweet taste. There is also a small bone there, you can also eat it.

Malay apple

This fruit does not closely resemble the apples we are used to. The fruit may be pinkish or red in color. It is eaten whole, because... there are no seeds in it.

The taste of the Malay apple is very juicy and sweet, and has a refreshing property. The fruit helps get rid of toxins accumulated in the body. Sold on the shelves in Thailand at fairly affordable prices.

Salak

Salak is a fruit that resembles a strawberry in appearance. It has a dense burgundy-colored skin that looks like a snake. Salak is difficult to clean. For this, a knife or other special devices are used.

The pulp of the fruit is white. It has a sugary taste and gives off a slight sourness. Salak is eaten fresh.

Sapodilla

Sapodilla is a brown fruit that is oval in shape and somewhat reminiscent of a kiwi. Inside there is cream-colored pulp. It has a sweet taste.

Sapodilla is stored very little. A few days after purchase, the taste changes sharply; from that moment on, they become unsuitable for consumption. Otherwise, you can get poisoned.

Santol

Externally, the fruit resembles a mangosteen, but has a different skin color - brown or red. Inside contains pulp, the slices of which are divided.

The fruit has a sweet taste. It is used for prevention against viruses and colds, and is also actively used in cosmetology.

Tamarind

Tamarind is like a mixture of beans and peanuts. The fruits are very easy to peel from their soft brown peel.

The pulp is sweet and slightly sour; there are small seeds inside. Tamarind is consumed fresh and is sometimes used to make desserts and refreshing drinks.

Thai plum

Reminds us of the plum we know. The taste remains the same, only the color of the peel differs - here it is orange.

Thai plums are eaten together with the skin. Ripe berries have a large amount of vitamins and nutrients.

Carambola

An unusual and interesting fruit. It has a pentagonal shape.

Carambola is a product containing a small amount of calories. It helps improve body tone and has a positive effect on the human central nervous system.

Kumquat

This fruit is very reminiscent of an elongated tangerine. It is eaten with the skin.

Kumquat has an inhalation effect on humans and also helps cleanse the body of toxins.

Fruits of Vietnam

Tangerine

Let's start looking at the fruits of Vietnam with tangerines. These are tangerines that are completely seedless. It is distinguished from other citrus fruits by its lighter orange skin and strong sweet taste.

The citrus properties of tangerine are less pronounced than those of orange. It’s easier to buy fruit in Vietnam.

Grapefruit

This is a citrus fruit that was created by mixing pomelo and orange. Its weight reaches up to 500 g.

Grapefruit has a sour taste. The Vietnamese consume it cooked or fresh. Cocktails and various dishes are made from it.

star apple

Locals call it that because of the specific color of the pulp. The peel is not used; it tastes unpleasant.

The ripe fruit has a sweet, tart taste. Widely used for making desserts, it is consumed less often fresh.

Rose apple

These fruits do not have a pronounced taste. Locals use them to quickly quench their thirst.

The fruit does not have any seeds. There is yellowish pulp inside.

Guanabana

It actually tastes vaguely like sour cream. The fruits are characterized by heavy weight (about 800 g per piece).

Soursop is quite tart in taste. Inside there is almost white pulp, and there are also many large seeds.

Citron

The locals gave it their name - “Buddha’s hand”; it is also mentioned in the Bible. This citrus fruit is widely used in pharmacology and cooking.

Fruits of China

Vampy

Chinese fruits are practically unknown in European countries. Vampi is no exception. It grows in southern China. Vampi has a sweet taste with a slight sour taste.

Drinks and food are made from this fruit. Its leaves are also dried and then used for diseases.

Kabosu

Another representative of citrus fruits on our list. Kabosu has a pleasant smell and tastes like regular lemon.

This fruit is practically not consumed fresh. In China it is used in drinks and dishes.

Fruits of Malaysia

Habyu

These are oval-shaped fruits. Their size is smaller than that of apples. The color of the habyu depends on the season, usually yellowish or purple. There is sweet pulp inside.

The cheapest fruit can be purchased from May to July. Locals eat it fresh, and in some cases prepare salads and drinks.

Marang

This fruit, indeed, should be included in the list of the most exotic fruits, because it grows only on the island of Borneo and the Philippines. Reminds me of a small brush. If the fruit is ripe, it is very easy to peel. Inside it there is pulp, which in its taste resembles caramel and vanilla.

Due to the fact that the fruit is quite rare, it is difficult to buy. There is no clear price.

Kanistel

The pulp of this fruit has a consistency that resembles pate. It tastes quite sweet. If the fruit has not yet ripened, it is tasteless and quite difficult to eat.

The fruits of the plant ripen from May to November. They are used for fresh consumption, as well as for preparing various foods.

Bam-balan

This is an exotic fruit that combines the taste of sour cream and mayonnaise. Outwardly, it resembles a mango, but there is no internal similarity. Some people compare the taste of the fruit to borscht.

The ripening period of the fruit begins in May and ends in August. It is worth noting that bam-balan is incredibly popular with tourists due to its taste.

Apple baldu

Outwardly, this fruit resembles a peach; it is just as shaggy and soft. Inside there is pulp that stretches very well. It is yellowish in color.

The fruit is very sweet and satisfying. Its ripening period begins in August.

Marquise

The fruit is very similar to passion fruit. Inside there is pulp in the form of a thick liquid and seeds that can be eaten. The taste of marquise is quite sour, slightly cloying.

Tomato - nightshade

They have nothing in common with ordinary tomatoes. Inside them there is red juice, which gives off a sour taste when consumed.

Fruits from other countries

Aki

It is a fruit that is shaped like a pear and has an orange skin. It ripens, after which it explodes and a cream-type pulp with seeds appears.

Ackee is included in the list of the most dangerous fruits in the world. If they do not have time to ripen, then their pulp contains toxins that are dangerous to human health. Use is allowed only after special treatment.

Bail

This fruit has an incredibly thick and durable peel, which turns yellowish during flowering. Because of this, it becomes difficult to get to its pulp without special devices.

What is most often sold on the shelves is the purified version of bail, namely the pulp of the fruit. It is yellow in color and has small fibers. Tea is also made from it.

Kiwano

This fruit is also called horned melon. This happens because when the fruit ripens, it becomes covered with small yellowish thorns. The pulp, during this period, also changes its color to a brighter and more saturated one.

The fruits themselves are not cleaned before consumption. They are cut.

Kiwano has melon, banana and cucumber flavors.

Kudrania, strawberry tree

Grows in East Asia. These are small, sweet berries that are similar in shape to mulberries. Their taste is often compared to persimmons.

Mabolo

Grown in Asia. These are reddish fruits with a slight roughness on the skin.

The fruit is easy to clean. Its pulp consists of a white film. The taste is sweet, somewhat similar to apple and banana. Mabolo fruits are rightfully considered exotic.

Marula

This fruit is rare in Africa. The fruit ripens, but after a few it begins to ferment. Because of this, “drunk” animals may occur.

Noni

The fruits can reach the size of regular potatoes. At the same time, it has the same shape. The skin of the fruit is almost transparent.

Noni has a very pungent odor and nasty taste. Tourists and local residents have found in it its miraculous properties - a cure for most diseases. Some people believe that noni is the healthiest fruit in the world.

It blooms and bears fruit all year round.

Melon pear

There are a couple more names for this plant - pepino or sweet cucumber. Grows in hot climates. The fruit has a light yellowish color.

The pulp contains seeds. The taste of the fruit is very similar to cucumber and pear. These fruits can quickly rid your body of toxins.

Kepundung

These exotic fruits grow in Asia. Locals call them Asian gooseberries. Externally, the fruits resemble small tangerines and have a light yellow color.

The pulp is red. It has a viscous structure and sour taste.

Pandanus

The fruits are red. Almost never consumed fresh. They are pureed or mixed with coconut milk.

Mame

Grown in Asia. It looks like an orange, but has a darker shade.

Has a tart taste.

Bottom line

We looked at the most exotic fruits grown in our world. All of them are worth visiting due to the abundance of flavors and colors. Be sure to pay attention to the photos with names.

Thailand has always been famous for its abundance of exotic fruits. There are so many of them that your eyes widen and you want to try everything at once. Thanks to the tropical climate, fresh fruit is on the table in Thailand all year round. And no matter what season you visit this country, you definitely won’t be left without fruits. Each fruit in Thailand has its own characteristics and it is better to prepare in advance so that you know how to peel it, eat it, what it tastes like, what dishes it can be added to and what time of year it is harvested. Let's now plunge into the world of Thai fruits and study them more closely.

(Thai name – Mangkhud)

In Thailand, mangosteen is called the “Queen of Fruits”. Season from April to September. Throughout the rainy season, the shelves are full of mangosteen; at this time, prices for this fruit are the lowest and amount to 25-35 baht, but out of season the cost of the fruit can be 100 baht or more.

Externally, mangosteen looks like a round eggplant. Under the thick dark purple peel lies white garlic-shaped pulp, sometimes there are hard seeds in the pulp. The taste of mangosteen is delicately sweet with a slight tart aftertaste. It is eaten fresh and desserts are also made from it. Mangosteen contains a huge amount of antioxidants and vitamins. For me personally, mangosteen is the most delicious fruit :)

How to clean and eat mangosteen?

It has a rather thick, fleshy peel; you don’t need to cut it in half, just cut it around the circumference and open it. The pulp is best eaten with a fork.

Rambutan

(Thai name - Ngaw)

Season from May to September. One of the most noticeable on the counter and the most exotic exclusively Thai fruits.Rambutans grow throughout Southeast Asia and differ only in varieties. Thais love these fruits very much and in August they even celebrate a holiday dedicated to rambutan.During the season, the price per kilogram is 25-35 baht.

Rambutan is often called the hairy fruit because its red skin is covered with pale green bristles. There is a large bone inside the fruit. The taste is vaguely reminiscent of grapes, only sweeter. Rambutan is eaten fresh, canned, made into desserts, jam, etc.

How to choose rambutan?

The brighter the fruit, the better. Rambutan hairs should be green, not yellow or brown, and elastic. These are the fruits that are fresh and tasty.

How to clean and eat rambutan?

Rambutan, like mangosteen, should not be cut in half, as there is a bone inside. It is best to cut around the circumference and open it, then remove all the peel and put the white pulp in your mouth, then spit out the seed.

Lychee

(Thai name – Linchi)

Season from April to June. At first, lychees were brought to Thailand from China, so the fruit was considered quite expensive. However, now lychee is grown in Thailand, but despite this, prices for lychee have remained higher than for other fruits. The cost of lychee in season is 55-75 baht.

Lychees are a small pink fruit, usually sold together with branches. Under the skin there is white pulp with a black seed inside. The taste of lychee is brightly sweet and cannot be confused with anything else. Lychees are eaten fresh, and various desserts, juices, jams and syrups are also prepared. The fruit quenches thirst well and refreshes.

How to choose lychees?

The color of the lychee should be bright pink or even red, the fruit should be elastic, it should not sag and juice should not flow from it.

How to clean and eat lychees?

The peel is easily separated from the pulp, so you can peel the lychee with your hands, and you should eat the white pulp, just don’t forget to spit out the seed.

Longan

(Thai name – Lamyai)

Season from June to August. The fruit came to Thailand from China and its name is borrowed from the Chinese “Long Yan”, which means “Dragon Eye”. Its cost during the season is approximately 50-70 baht. It is sold in bunches on branches bound with an elastic band.

Longan is a small fruit, covered with a light brown peel, inside a translucent fruit with a stone. Longan pulp is sweet with a honey flavor. Longan is eaten fresh, made into desserts and served with ice cream. You can also find longan in dried form, which is very similar to raisins.

How to choose longan?

The fruit should be elastic without cracks or dents.

How to clean and eat longan?

You tear off one fruit from the branch; the peel is soft, so you can peel the longan with your hands. The translucent pulp is meant to be eaten; the pit must be spat out.

Longkong

(Thai name – Long Kong)

Season from May to November. It grows in the south of Thailand, originally from Malaysia. It grows in clusters directly on tree trunks. The cost of longkong is 50-80 baht per kilogram.

Longkong is covered with a sand-colored skin, under which there is a pulp consisting of five segments of white translucent color and a bone inside. Longkong has a sweet and sour taste. The fruit is eaten fresh, but be careful with the pit; although it is soft, it tastes bitter. Longkong is rich in calcium, phosphorus, potassium, iron and vitamins B1, B2 and C.

How to choose a longkong?

The peel should be a light sandy color, not dirty, the lighter the better. The fruits should sit tightly on the branch. There should be no dents or cracks.

How to clean and eat longkong?

Cleaning a longkong is quite convenient with your hands. We separate the peel from the pulp and eat it. Each lobe contains a small bone; you don’t need to eat it.

Durian

(Thai name for Durian)

Season from May to August. Durian is called the king of all fruits due to the huge amount of vitamins and microelements. Durian became famous due to its unusual taste and specific unpleasant odor. The cost of durian is on average 80-100 baht per kilogram.

Durian fruits are quite large and can reach up to 10 kilograms. The outside of the fruit is covered with a peel with large spikes. Inside it is divided into several sections, which contain light yellow pulp. The pulp contains large seeds. The pulp has a specific taste. When I first tried durian, it seemed to me that I was eating potatoes with garlic and rotten cabbage. Personally, I didn't like the taste or smell. However, the third time the durian tastes better. Also, durian should not be stored in your home, as the entire room will have the smell of durian. It is not for nothing that in many hotels it is forbidden to bring durian into your room. Durian is eaten fresh and made into desserts, sweets, and dried.Durian is quite a high-calorie dish: 147 calories per 100 g. It is not recommended to combine it with alcohol, as this can cause problems with the heart and blood pressure. Also, it should not be eaten by pregnant women and women during lactation.

How to choose durian?

You should not focus on the color of durian; it can be either green or brown. Personally, when choosing a durian, I recommend contacting the seller himself and asking for help choosing a durian. It is also possible to buy already cut durian. In this case, make sure that the flesh is fleshy, elastic, but soft. If the durian flesh is hard, it means it is not ripe enough. And if the pulp has lost its elasticity and begins to spread out in the package, this indicates that it has long been taken out of the durian fruit and is no longer fresh enough. In general, ideally it is best to eat durian immediately after peeling, since then it will taste completely different.

How to clean and eat durian?

The durian skin is quite hard, so you need to cut it with a sharp knife. Using a knife, peel the skin and remove the pulp, which can be eaten with your hands or a fork.

Papaya

(Thai name Malakor)

Papaya is in season all year round. Thais mainly make it into a spicy som tam salad (unripe papaya cut into strips, dried shrimp, garlic and chili pepper). Tourists prefer to eat ripe fruits fresh. The cost of papaya is 40-50 baht per kilogram.

Papaya is similar in appearance to zucchini. When unripe, the papaya peel is green, the flesh is light orange, and there are many small black seeds inside. This papaya has a sour taste and is used as a vegetable for preparing various dishes.

Ripe papaya has bright orange skin and sweet flesh. In this form, papaya is used as a fruit. They eat it fresh or prepare desserts.

How to choose papaya?

Green and hard papaya will have a sour taste and is used as a vegetable. If you bought green papaya, you can put it in the sun and it will ripen on its own. Sweet papaya lovers should buy the bright orange fruit.

How to peel and eat papaya?

There are many ways to clean papaya. I recommend first peeling the papaya with a knife, then cutting it in half, removing the pits with a spoon and cutting into pieces. Eat papaya with a fork.

Dragon fruit

(Thai name for Geow mangon)

Season all year round. Dragon fruit grows on a cactus native to Australia. Its price is on average 50-70 baht per kilogram.

Its fruits are quite large, covered with a bright pink peel with large green or light green scales. The flesh inside is white or pink with small black seeds. The fruit tastes sweet and sour, a little like kiwi.

How to choose dragon fruit?

The peel should be bright pink, the scales should be green or light green, not yellow or brown.

How to clean and eat dragon fruit?

It can be cleaned in different ways. I usually cut off the scales first, cut the fruit into 4 parts and eat the pulp either with my hands or with a spoon.

Carambola

(Thai name Ma feung)

Season from October to December.

Carambola fruits are yellow or green in color and oblong in shape. If you cut carambola crosswise, the pieces will have the shape of a five-pointed star, which is why the fruit received the second name star fruit. The taste of carambola is pleasant, floral, not very sweet. Unripe fruits have a sour taste. The fruit can be eaten fresh. It is also used for preparing salads, sauces, juices and as decorative elements. Carambola contains a large amount of vitamin C.

How to choose carambola?

The brighter the yellow color of the carambola, the sweeter it is. It should not be soft or flaccid.

How to eat carambola?

There is no need to peel this fruit, just wash it thoroughly. And then you just need to cut the carambola into slices. You can eat with a fork or your hands.

Tamarind

(Thai name Makham Thad)

Season from December to March. Tamarind is a sour fruit, but a sweet variety grows in Thailand. Typically, Thais boil the fruits in water to create a refreshing drink. The cost of tamarind is on average 80-150 baht per kilogram.

Tamarind fruits are pod-shaped and have a fairly hard, light brown peel. Under the skin there is dark brown flesh and hard seeds. Tamarind tastes sweet and sour and looks more like dried fruit than fruit. Tamarind is consumed fresh; sauces, drinks, sweets and various desserts are prepared from it.

How to choose tamarind?

Choose larger fruits without cracks or holes in the shell.

How to peel and eat tamarind?

Tamarind is most convenient to eat with your hands; you just need to press on the shell and it will crack. Then you simply peel the pulp from the shell, remove the fibers near the pulp and the pit. And the remaining brown pulp should be eaten.

Jackfruit or breadfruit

(Thai name Kha nun)

Season from January to May. Jackfruit is considered the largest fruit in the world and its fruits can reach a weight of 40 kilograms. Jackfruit comes from India. Its cost is about 100 baht per kilogram.
The jackfruit is covered with a greenish-yellow skin, under which there are segments of yellow pulp, which have a sweet taste and strong aroma, with numerous seeds inside. Ripe pulp is eaten fresh, unripe pulp is pre-cooked. Jackfruit is quite high in calories and consists of 40% carbohydrates, so it’s not for nothing that this fruit is called bread fruit.

How to choose jackfruit?

I don't think it's worth buying a whole jackfruit, it's quite large, it's better to just buy the pulp in a package. Ripe jackfruit has yellow and firm flesh.

How to peel and eat jackfruit?

The whole fruit is cut in half and the yellow pulp is removed, which is then eaten.

Guava

(Thai name Farang)

Season all year round. Guava is native to South America and it is still unclear how the plant got to Thailand, but despite this, guava is now one of the popular fruits in Thailand. Thais eat unripe green guava when the flesh is still green and hard. The cost of guava is 25-50 baht per kilogram.

Guava in appearance resembles a large green apple, inside there is white or pink flesh with numerous seeds. The fruit has a sweet taste. Guava is eaten fresh with the peel or cut into slices and eaten with sugar, salt or spices. It contains a huge amount of vitamin C.

How to choose guava?

In Thailand, mostly only green, unripe guava is sold. Make sure that the fruits are not limp and without dents.

How to peel and eat guava?

Cut the guava into four parts, cut out the part with the seeds and eat the pulp.

Rose apple

(Thai name Chom poo)

Rose apple is in season all year round. Cost 70-100 baht per kilogram.

The rose apple is bell-shaped and smells like roses. Covered with pink or green skin. The consistency resembles an apple, but their taste is somewhat sour. There are no seeds inside.

How to choose a pink apple?

Make sure that the fruits are not limp, without dents or cracks.

How to peel and eat a rose apple?

You can eat it whole, like a regular apple, or you can cut it into slices and eat it with a fork.

Sapodilla

(Thai name La moot)

Sapodilla season is from September to December. Cost 30-50 baht per kilogram.

Sapodilla is a small oval fruit that is light brown in color. Under the skin there is brown pulp with a sweet caramel flavor and several seeds. Sapodilla is eaten fresh and used for serving dishes due to the beautiful brown color of the pulp.

How to choose sapodilla?

The darker the peel, the riper and tastier the sapodilla. The peel should be without any damage, and the fruit itself should be soft.

How to clean and eat sapodilla?

First you should peel the peel, and then cut it into slices and eat with a fork.

Salak

(Thai name La Kham)

Herring season is all year round. The fruit is also called snake fruit due to its numerous scales, which are similar to snake scales. The cost of herring is 60-80 baht per kilogram.

The shape of the herring is oval with slightly elongated edges. The peel of the fruit is dark brown, thin and covered with small scales. The pulp is white with a yellowish tint and is divided into several segments. The taste of the herring is sweet and sour. The fruit is eaten fresh and desserts are prepared from it.

How to choose herring?

Give preference to larger fruits. The herring should not be hollow, the skin should not be damaged.

How to clean and eat herring?

The peel comes off quite easily, so you can peel it with your hands, just be careful with the scales so as not to prick your fingers. You can eat the pulp with your hands and then spit out the bone.

Mango

(Thai name Mamuang)

Mango season is from March to June. The varieties of Thai mangoes are very different from those brought to Russia. Varieties that grow only in Thailand have gained wild popularity in neighboring countries and are now exported by the Thais in tones. The cost of mangoes is 35-70 baht per kilogram.

Mango is an oval fruit with a yellow or green skin, underneath which is yellow flesh and a large, flat seed in the center of the fruit. Mango tastes sweet and has a pleasant aroma. The fruit is eaten fresh and desserts are prepared from it. Thais also use unripe mangoes and prepare various dishes and salads from it.

How to choose a mango?

The mango skin should be smooth and without dents. The fruit should be soft to the touch.

How to peel and eat mango?

Cut the mango in half along the pit on both sides. The pulp can be eaten with a spoon or cut into small pieces and eaten with a fork.

Coconut

(Thai name Ma phrao)

Coconut season is all year round. If it were not for coconut, Thai cuisine would not be so tasty and varied, and would be a combination of Chinese and Indian. In Thailand, coconuts are added to a large number of dishes, just like we use potatoes. The cost of one coconut is 25-35 baht.

The coconut in Thailand does not look like what we are used to; it is covered with a green, not brown, hard shell. Underneath is white, firm pulp and coconut milk. Coconut milk tastes sweet and has many beneficial properties. Coconuts are eaten fresh and added to various dishes; soups are cooked with coconut milk. Coconut is also often used for cosmetics.

How to choose a coconut?

The bigger the coconut, the better. Fresh coconuts are green in color. Sometimes the top peel is cut off and then it has a white color.

How to peel and eat a coconut?

You can ask the seller to open the coconut on the spot, since the coconut itself is quite hard and not always easy to open on your own. They usually open its upper part around the circumference, and then drink coconut milk with a straw, and eat the pulp with a spoon.

Here is a basic list of exotic fruits in Thailand. Of course, you can find the familiar bananas, watermelons and pineapples there. I did not describe them, since you yourself know very well what they are. The only difference is that these fruits in Thailand are more juicy and sweet, and also have a large number of different varieties.

Come to Thailand and enjoy a wide variety of fruits. And if you were in the land of smiles, then he will write e in the comments which Thai fruits did you like best?

Thailand and exoticism are complementary concepts. One of the exotic discoveries for our compatriots in this country was the fruits of Thailand. The tropical climate allowed nature to create unique combinations of shapes, colors, flavors and aromas. The harvest in Thailand is harvested up to three times a year. Fruits in Thailand reach the peak of ripeness without the addition of nitrates and other chemical fertilizers, so they are safe from an environmental point of view, for which they are loved and appreciated by tourists all over the world.

However, this fact does not in any way affect the cost of fruits in Thailand itself. Fruits in Pattaya are cheap and you can buy them in markets, street vendors, mobile motorcycle kiosks, etc. Don’t be surprised if Thais offer purchased fruits with a bag of salt, pepper or local spices. Asians believe that combining sour, bitter or spicy with sweet is in the order of things.

No one doubts that Thai fruits are a storehouse of useful vitamins and microelements. Fruit pulp is traditionally used in national Thai dishes. Freshly squeezed juice, popsicles, sliced ​​fruits, salads and fruit-based soups are sold everywhere.

Thai fruits amaze the imagination with their diversity. But there is one fruit in Thailand - endowed with royal status. A fruit with amazing taste, but an absolutely disgusting smell. It was the smell of durian that became a stumbling block, because of which the fruit is prohibited from being transported in transport or consumed in hotels and other public places in Thailand.

The fruits grow on gigantic tropical trees reaching 50 meters in height. About 30 species of this plant are known, of which only 9 are suitable for human consumption. The Thais nicknamed Durian the king of fruits in Thailand for its large weight - up to 4 kg, majestic and formidable appearance, reminiscent of the weapons of orcs from the famous fantasy epic. Essentially, it is a ball or oval with a diameter of up to 15 cm, covered with prickly spines, attached to a rod up to 30 cm long. Under a strong peel with spines lies saffron-colored pulp with a delicate creamy consistency.

Despite the repulsive smell, durian has fans, and not only among the residents of Thailand, who happily eat the fruit, claiming that it has an incomparably delicious taste. The rest take their word for it, without even trying Durian because of the repulsive smell.

If you decide to taste the royal fruit of Thailand, we recommend trying the “golden pillow” variety (literal translation from Thai). The smell is less intense, and the taste is as “magical” as that of other varieties of durians.

Harvest season: May-June.

Price: about 250 baht per 1 kg (500 rubles per 1 kg)

Dragon fruit

A short tour of the fruits of Thailand, their descriptions, prices and seasonality. There are a lot of fruits, and they all deserve special attention, because they are incredibly tasty and unusual.

(Durian)
Thai name: too rian / too-ree-an (Turian)

This is the most popular fruit in Thailand! There is so much talk about it that no other fruit is talked about. Durian is often debated, as it has many passionate lovers and haters.

The season of this divine fruit of Thailand begins from April-May to September, with the peak in August. When it ripens, its amazing aroma begins to be very noticeable through the peel, which can begin to burst on its own, although it is very thick and tough. The ripe pulp is very creamy, reminiscent of ice cream or cream for a cake, sometimes condensed milk. When people try durian for the first time, many people think that its sweetness has a hint of fried onions, and sometimes it has a dumpling/white flavor. But after the second or third taste of durian, no one feels anything like it. There are many varieties of durian, and they all differ greatly in both taste and appearance.

Durian pulp is slightly fatty, about 5 grams per 100 grams of product. This is a very filling fruit! Typically, durian lovers eat so much of it that they quickly gain weight.

It is best to buy unpeeled durian and either peel it yourself or have the sellers do it for you. The thing is that already opened, peeled durian quickly oxidizes in air, which is why it can acquire an unpleasant smell and taste. A fresh, good durian will never cause any discomfort.

Inside the pieces of pulp, which can be yellow, orange and white, there is one large brown seed. Durian is usually eaten with hands, without any utensils.

(Jackfruit)
Thai name: ka-noon / kha-nun (kanNun)

This is the largest fruit in the world! Its weight can reach 40-50 kg. In Thailand, it is most often sold already peeled, precisely because of its large size, as well as because of the problems when cutting it. The fact is that the layers between the segments of jackfruit pulp contain a sticky substance - latex... which can only be washed off with oil (coconut, vegetable or other).

On average, jackfruit fruits weigh 10-15 kg, and one fruit contains from 100 to 500 segments of pulp (lobes), each of which has a large seed inside. Thais do not throw away jackfruit seeds, but fry and eat them. They taste and texture like fried potatoes. And raw jackfruit seeds, respectively, raw potatoes.

(Carambola, Star Fruits)
Thai name: ma-fuang (MafuAn)

A very juicy, watery fruit, but the taste is not particularly bright (slightly sour). This fruit is more beautiful than tasty. Maybe someone will like it, but I wasn’t into it.
Season: all year round.

(Wax Jambu, Java Apple, Rose Apple, Water Apple, Bell Fruit, Malay apple)
In Thai: Chom-phoo.

Something like carambola, a beautiful fruit and very juicy, but the taste is not bright... pine. It even felt like I was chewing Christmas tree needles. The shape is unusual, like a bell.
Season: winter and spring (but available all year round)

Pineapples
Thai name: saparot (saparOt)

Thai pineapples are incredibly sweet. There are three varieties:
1) Elongated, prickly yellow pineapples with bright yellow flesh of a dense consistency, like cabbage.
2) Plump pineapples with green or yellow-green peel and light yellow almost white flesh, very delicate consistency, super juicy.
3) Tiny sugar mini pineapples.

Season all year round.

Read about all the varieties of pineapples in Thailand.

Watermelons
Thai name: taeng mo

Thai watermelons are incredibly sweet by tropical standards. Much sweeter than Indonesia, Malaysia and the Philippines. Their sweetness is similar to that of Vietnamese watermelons. The most common variety is small watermelons with dark skin. Their weight is on average from 2 to 4 kg.

There are also yellow watermelons in Thailand. Externally, they differ in the color of their peel - it is light green with characteristic stripes. Yellow watermelons in Thailand are significantly more expensive than red ones. By the way, they taste different from red ones, no matter what they say. Red watermelons have their own signature watermelon flavor that yellow ones don't have. Yellow watermelons are simply sweet.

Bananas
Thai name: kluey / kluai (klui th)

In Thailand there are also large bananas, like the Ecuadorian ones, which are sold in Russia, but the small bananas are most valued here. The most common Thai bananas are as follows:
1) Small plump ones with plush skin (they are also Thai hairy bananas). The variety is called . They have white, sugary pulp; they often come across large black seeds, almost the size of a pea. You need to choose such bunches of bananas of this variety that there is not an ounce of green color on the peel; it is even better that the peel begins to turn black. Then the bananas will be truly tasty and sweet.
2) Small thin elongated bananas. Very aromatic, with white sweet flesh.
3) Small short bananas. They have bright yellow flesh, strong sweetness and rich aroma.

Season all year round, they grow like weeds in Thailand.

Pomelo(Pummelo, Shaddock)
In Thai: som-oh.

Very different from those brooms that are brought to Russia. Thai pomelos have a very pleasant taste, not intrusive, but bright. The varieties with pink flesh are especially tasty.

Thai name: som (som)

These are Thai tangerines. Their peculiarity is that the skin is often completely green or green with orange, while the flesh is always bright orange, with a bright taste, not like that of classic tangerines. Season all year round.

By the way, tropical citrus fruits always have green peel due to climatic conditions. Only in cooler climates does the peel turn orange.

It is a relative of the mango. Small sweet and sour fruits. For Thai plum to be truly tasty, you need to choose super ripe fruits. Otherwise, this fruit will be tart, sour and completely tasteless.

Season from December to March.

Thai name: som-tra (somtra)

These are imported oranges from the USA. Thailand does not grow its own oranges.

Their prices vary, from 39 to 140 baht/kg.

Melons

The taste of Thai melons is not at all bright; they are more like sweet pumpkins. Juicy, refreshing, but cannot compare with Uzbek Torpedoes. Small, 1.5-2 kg. Beige costs 35 baht/kg, yellow 79 baht/kg and green 99 baht/kg. Their consistency is not quite melon-like - more watery.

(Lychee, Lichee)
Thai name: lin-chi (linchi)

Santol(Thai apple, Santol, Kechapi)

A round fruit, the size of an apple, beige in color. Inside are white slices containing small seeds. In appearance and taste, the pulp resembles mangosteen, but is still less tasty. The santol seeds are not separated from the pulp at all, which is why few people like this fruit.

Season: May-August.

Grenades(Pomegranate)
Thai name: phila

Thai pomegranates have light skin. Not as tasty as Uzbek and Turkish.

Season: August-October.

In Thailand, very, very few of them are grown, which is very strange, because... In all countries bordering Thailand, everything is fine with avocados. It is Thai avocados that can be found on sale in September and October, but in limited quantities. Price 79 baht/kg. Were spotted in the Makro supermarket and on.
Outwardly, you might think that this is an imported variety, but in fact these are Thai avocados grown in Thailand. And they are smaller than Hass, the consistency is coarser, less fatty, and their taste is pine nut.

Have you ever wondered what a wide range of citrus fruits there are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and use. All types of citrus fruits have one thing in common - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, and brightness of taste, but their bright aroma is their calling card.

It is believed that members of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others appeared thanks to the work of breeders. The ancestors of citrus fruits are considered to be lime, tangerine, citron and. Various combinations of the properties and qualities of these fruits have created a whole variety of sweet, sour, sunny citrus fruits.

Agli (Uglifruit)

This citrus fruit is a successful hybrid of mandarin and orange. J. Sharp grafted a cutting from an unsightly plant onto sour oranges and obtained a fruit superior in sweetness. He continued grafting until he developed a sugar variety with a minimum number of seeds. 15-20 years after the first experiment, Agli became popular in European countries. Today, the citrus fruit is grown in Jamaica and Florida from December to April.

The name comes from the English "ugly" and means "ugly". We can safely say that this is the very case when you should not judge by appearance. The yellowish-green, wrinkled skin with large pores and orange spots hides the juicy, sweet flesh underneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of the sugary tangerine with a noble note of grapefruit bitterness.

Uglifruit grows up to 10-15 cm in diameter. The ripe fruit should be heavy in weight. If, when you press on the spots, the fruit is greatly deformed, it means that it is overripe and has already begun to deteriorate. A special distinction is considered to be the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes the tree is grown in tubs all over the world, including in Russia.

Agli is eaten fresh. In cooking it is used for making marmalade, jams, preserves, salads, yoghurts, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.

It’s hard to believe, but this citrus fruit, familiar from childhood, is a natural hybrid of tangerine and pomelo. The plant was first discovered 2500 BC. Its homeland is China, from where, hundreds of years later, the fruit spread throughout European countries. For this reason, the orange is also called the Chinese apple. The orange round fruit is protected by a dense peel that hides large grains of pulp.

It is known that lemon and orange are the most consumed and widespread citrus fruits. Unlike its sour counterpart, the sunny fruit is often eaten in its natural form, and is also used in cooking for making candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and baked goods. We cannot remain silent about delicious orange juice, which is one of the most popular drinks in the world. The peel of the fruit is also used in the production of drinks, although alcoholic, for example, wine or liqueur.

Of course, we are mostly familiar with sweet oranges, but there are also bitter ones (orange), which you will learn about a little later.

Orange wren or blood orange

In addition to the usual orange ones, there are blood oranges. They look very exotic and are often called kings. Citrus fruits owe their unusual name to their red flesh, which ranges from light to rich. The point is the anthocyanin pigment and its concentration in different varieties. Externally, the kinglet looks like an orange, differs in smaller size and red-orange spots on the porous peel. The pulp contains virtually no seeds. The slices are easily separated from each other.

The fruit is a natural mutation of the orange and is similar in taste. Red citrus fruit is eaten fresh or used in salads, smoothies and sweet desserts. The rich juice looks attractive. Most varieties of blood fruit are grown in Mediterranean countries. The most famous of them are Moro, Sanguinello and Tarocco.

Fragrant bergamot is a descendant of bitter orange (orange) and lemon. Southeast Asia is considered the birthplace of the fruit. It is named after the Italian city of Bergamo, where citrus was domesticated.

The pear-shaped, round, dark green fruit is protected by a dense, wrinkled skin. Due to the specific bitter-sour taste, fresh fruit is not often eaten. It is used to make marmalade and candied fruits, and to flavor teas and confectionery products. Essential oil with a pleasant refreshing aroma is used in perfumery.

A citrus fruit native to India, a descendant of the citron and lemon. Outwardly it looks like a round, portly lemon. When rubbed, the leaves emit a delicious scent similar to the spiciness of ginger and the freshness of eucalyptus. The yellow-sandy smooth peel covers pale, almost transparent, sour pulp with numerous small seeds. Due to its piquant taste, gayanima is a popular ingredient in marinades in Indian cuisine.

Scientists have long debated which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed to be a natural hybrid of an orange and a pomelo. The plant was first discovered in Barbados in 1650, and a little later in Jamaica, in 1814. Today, citrus has spread to most countries with a suitable subtropical climate. The name comes from the word "grape", which means "grapes". When ripe, grapefruit fruits gather close together, resembling bunches of grapes.

The large round fruit reaches 10-15 cm in diameter, weighs about 300-500 g. Under the dense orange shell hides the pulp, divided by bitter partitions. This variety of citrus fruits has a variety of sweet grain colors: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. The number of small seeds is minimal; there are representatives with their complete absence.

When choosing grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can retain its taste properties for a long time, even with heat treatment. Grapefruit is eaten fresh and used as an ingredient in dishes and drinks: salads, desserts, liqueurs and jams. Delicious spicy candied fruits are made from the peel. The fruit is peeled and freed from partitions, or cut crosswise, after which the pulp is eaten out with a small spoon. The fruit, like the juice, due to its composition, is included in the list of products for weight loss.

An intraspecific hybrid of tangerines - dekopon, which is also called sumo, was discovered in Nagasaki in 1972. Citrus lives in Japan, South Korea, Brazil and some US states and is grown in large greenhouses. Fruits mainly in winter. Unlike its ancestors, the citrus fruit is larger in size and decorated with a large, elongated tubercle at the top. The orange peel peels off easily and peels off. Beneath it lies sweet, plump, seedless flesh.

From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a textured peel and brightly defined segments. The fruit is used in folk medicine and in spiritual rituals. This is one of the oldest ancestors of citrus fruits. Currently considered endangered.

Yekan or anadomican, whose homeland is Japan, still remains a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and tangerine. The fruit was first discovered in 1886, and has been bred in China for some time.

Yekan can be compared to grapefruit. The fruits are similar in size, weight and methods of consumption. The fruit also has a slight bitterness from the partitions, but the pulp itself is much sweeter. The bright orange, sometimes red anadomican is loved by the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.

The second name of the citrus fruit is Estrog. A separate type of citron, which contains practically no pulp, is used in religious ceremonies. Very large, grows 1.5-2 times larger than a human palm, slightly tapering from the base. The peel is massive, lumpy, elastic. The pulp is a little cloying and does not have a pronounced aroma.

Indian lime comes from the country of the same name. Also called Palestine and Colombian lime. The fruit is considered a hybrid of the Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and limetta. Unfortunately, attempts by scientists to breed this variety in laboratory conditions were unsuccessful.

Light yellow fruits are spherical, or vice versa, slightly elongated. The thin, smooth peel has a light, subtle odor. The pulp is transparent yellow, slightly sweet, even a little bland in taste, due to the lack of acids. The fruits of this plant are not eaten. The tree is used as a rootstock.

Ichandarin (Yuzu)

A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. An ancient citrus plant of China and Tibet, it is considered an integral ingredient of national cuisine. Externally, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine taste and a refreshing aroma. In cooking it is used as an alternative to lemon or lime.

The citrus fruit is also called kabusu. This is a hybrid of bitter orange with primitive citrus fruits (papeds). Kabosu is native to China, but residents of Japan also cultivate this plant. The fruit is picked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on the branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.

The sour fruit has transparent amber pulp with a light lemon aroma and a large number of small, bitter seeds. Citrus is used to prepare vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks. The zest is used to flavor confectionery products.

Calamansi or musk lime is a citrus fruit that is shaped like a miniature spherical lime. The taste clearly tastes like a combination of tangerine and lemon. It is considered the oldest citrus fruit, which served as the ancestor for many representatives. Prized in the Philippines. The fruit is used in cooking as an alternative to lemon or lime.

Calamondin (Citrofortunella)

Despite the fact that the plant is also called dwarf orange, there is no direct relationship between the citrus fruits. The citrus fruit comes from the tangerine and kumquat. The tree was discovered in Southeast Asia and has spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small tangerine. Everything about this fruit is edible, even the thin orange peel that protects the sugar pulp. Jam and candied fruits are made from juicy mini-citrus with an unusual taste. The juice acts as an excellent marinade and addition to main courses.

The citrus fruit is called sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a heavy, wrinkled lemon. Beneath the thick, warm yellow rind is orange flesh with a subtle, subtle citrus scent. Due to the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruits and marmalade are prepared from it, and the juice is used as a seasoning. Seeds, leaves, flowers and peels serve as raw materials for the preparation of oil used in cooking and perfumery.

The plant is often used to decorate urban landscapes, or to grow citrus fruits with an underdeveloped root system. In folk medicine, carna is considered a medicine against diseases of the circulatory, respiratory and gastrointestinal systems.

Additional names for the fruit are citrus Kombava. This citrus with inedible sour pulp reaches approximately 4 cm in diameter. The dense, wrinkled, light green peel is extremely rarely used in cooking. It may seem that citrus fruit has no special significance for humans. This is wrong. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Kampuchean, and Malay dishes cannot do without it. Tom Yam soup is not possible without aromatic leaves with a piquant sourness.

A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing bitter orange and grapefruit. The sandy-orange fruits are considered inedible due to their strong sour and unpleasant bitter taste.

This is the sweetest hybrid of mandarin and orange, created by Pierre Clementin at the beginning of the 20th century. Externally, the citrus is similar to a tangerine, distinguished by its rich saffron color and matte smoothness of the peel. The juicy, aromatic pulp surpasses its ancestors in sweetness and contains many seeds. The fruits are consumed fresh and used in cooking in a similar way to their ancestor fruits.

An unusual citrus fruit - a hybrid of Fingerlime and Limandarin Rangupr. Citrus was first discovered in Australia in 1990. The small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh or cooked.

Citrus is also called Australian, which is associated with the place of growth. Round greenish fruits, thick skin, light, almost transparent pulp. The fruit is used to prepare candied fruits, decorate drinks and obtain essential oil.

A miniature citrus fruit, classified as a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, earning it the name Japanese and Golden Orange. In fact, it looks like a small lemon with a rounded top. The slightly sour flesh is combined with an edible honey rind. The fruit is eaten as an independent product, added to sweet dishes and baked with other products.

Most often, it is the Mexican lime that is mistaken for a representative of this citrus. It is depicted on the labels of drinks and products that contain lime. Light green, neat fruit with very sour, translucent pulp. much more sour than lemon, used in cooking for similar purposes. Aromatic essential oil is extracted from the zest and seeds. Ripe fruits always look heavy for their size.

Regarding Limetta, there is still debate among breeders and citrus growers. It is not known which fruits are the ancestors of citrus. Sweet or Italian lime is considered both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened and pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Beverages, including alcoholic ones, are prepared from citrus fruits, canned or turned into dried fruits.

A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained at the beginning of the 20th century. The small, yellow-green, oval fruit originated in China. The skin is edible, sweet, the flesh has an appetizing bitterness. Citrus produces refreshing drinks and meatless dishes with an incredibly pleasant aroma.

The familiar and familiar yellow, sour citrus is an ancient natural hybrid native to South Asia. There are versions that lemons came from lime and citron or orange and lime. In any case, these are healthy citrus fruits - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with seeds. Acidity varies depending on the variety and growing conditions. There are many options for consuming citrus: eaten raw, prepared in marinades, sauces, and added to many dishes.

A beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus fruits that decorate European cities. The citrus fruit is resistant to unfavorable climatic conditions and is decorated with yellow, light green and orange-orange fruits. The greenish beautiful foliage fits perfectly into the urban landscape. The flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking it replaces regular lemon.

Meyer lemon or Chinese lemon is a hybrid of a regular lemon and an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, citrus fruit is grown at home. Meyer lemon is distinguished by its large size, rich warm color and pleasant taste, and is valued by gourmets around the world.

Limandarin Rangpur

From the name it is clear that this is a hybrid of lemon and tangerine, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a rootstock and used to decorate urban interiors. In cooking, it is used like lemon, serves as an ingredient for making candied fruits and marmalade, and is added to juices for flavoring.

Otaheit is a sweet rangpur discovered in Tahiti in 1813. It has a sugary taste when compared with other limandarines.

Sweet mandarin is a guest from southern China, today grown in Asia and Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary pulp. Color and taste vary depending on the variety. The fruit is eaten fresh, prepared in many dishes, sauces and desserts, and flavored in drinks and baked goods.

Mandarin noble or royal mandarin

A citrus fruit with a noticeable, memorable appearance. Tangor is a hybrid of mandarin and sweet orange. Kunenbo or Kampuchean mandarin came from Southwest China and Northeast India. Outwardly similar to an “aged” tangerine, the dark orange, wrinkled, porous peel fits tightly to the segments, slightly outlining their outline. Rarely found on our shelves. The pulp is very sweet, with a lot of juice and a pleasant aroma. Noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.

Mandarin Unshio

Like many tangerines, Unshio (Inshiu, Satsuma) originated in China, from where it spread throughout the countries of Southeast Asia. Citrus fruit is characterized by productivity and adapts to low temperatures, therefore it is presented in European countries as an element of landscape design. Many tangerines imported to Russia belong to this variety.

The fruit is yellow-orange, round, slightly flattened at the top. The juicy pulp is easily separated from the peel and does not contain seeds. Inshiu is sweeter than regular tangerine and similar in use.

The tangerine-kumquat hybrid is also called Orangequat. An attractive plant with an alluring sweet aroma. The fruits are oval-shaped, slightly elongated, similar to a kumquat enlarged many times over. The sweet, edible skin varies in color from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinquat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are made from it, and alcohol is flavored.

One of the representatives of citron, which will be discussed later. It has a pleasant sweetness and less acidity. Grows in Morocco, ideal for making marmalade and candied fruits.

A delicious citrus fruit, obtained through the efforts of breeders in 1931. Named after the city of the same name where it was bred. We can safely say that this is an excellent combination of tangerine and grapefruit. Round red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin but durable and easy to peel off. The pulp is sourish-sweet, with a small amount of seeds. – a storehouse of folic acid, essential for human health. Eat fresh, squeeze out the juice and add to baked goods. Alcoholic drinks are flavored with essential oil and peel.

Citrus with a “purring name” is also called honey. Murcott or Marcotte was developed by scientists in the United States almost 100 years ago by crossing an orange with a tangerine. Today, the sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to tangerine and surpasses it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. They are consumed mainly fresh.

A natural descendant of bitter orange and pomelo, found in the 17th century in the land of the rising sun. It looks like a large, elongated pear-shaped lemon. The peels are light yellow, dense, and easy to peel off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, citrus fruit can be eaten as an independent product.

Despite its name, citrus is not a grapefruit at all. Presumably, it is a descendant of pomelo and grapefruit or a natural tangelo. The place of origin is also unknown.

Compared to grapefruit, the fruit is smaller in size and much sweeter. The thin light green-yellow skin with slight wrinkles is easily removed, revealing the aromatic orange-pink flesh. Citrus produces delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.

This is the name given to the descendants of grapefruit and orange. The most popular representative is Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. The fruits are lemon-orange in color, the size of a grapefruit, and slightly elongated. The pulp is very close to orange in taste. The fruit is canned, candied fruits are made from it, or the pulp is eaten with a small spoon after cutting it in half.

The famous tangor is the result of mixing tangerine and orange, found in 1920 in Jamaica. The citrus fruit is also called tambor and mandora. The fruit is larger than tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combining the taste qualities of its predecessor fruits. Eaten fresh and used in cooking.

One of the memorable, unusual plants, native to Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin of different colors (from transparent yellow to red-pink), the pulp of the corresponding shade is hidden. The shape of the contents is similar to fish eggs, has a sour taste and a persistent citrus aroma. The original is added to ready-made dishes and decorated with them.

Ancient plants that scientists believe are the ancestors of many citrus fruits, including kumquat and lime. Green fruits with thick, wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, and therefore inedible. Papedas are frost-resistant and are often used for rootstocks of citrus fruits with an underdeveloped root system.

A plant with a very interesting origin. The Tahiti lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small, rich green, oval-shaped fruit with yellow-light green flesh. First discovered in the United States, it is grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcohol products.

A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for “swollen lemon”) and Shaddock (after the captain who brought the seeds to western India).

The fruit is large, yellow, similar to a grapefruit, reaches 10 kg in weight. Under the thick, aromatic and oily peel there is a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmousse is much sweeter than grapefruit. It is eaten fresh and included as an ingredient in various dishes. For example, the national cuisine of China and Thailand cannot do without this product.

So we got to bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of tangerine and pomelo, inedible due to its specific sour taste. The Asian citrus fruit is mainly prized for its aromatic zest. Today it is grown in the Mediterranean region, found only as a cultivated plant. In many countries, oranges have been domesticated and planted in pots to decorate houses and apartments. The round, wrinkled fruits are covered with red-orange skin. It is easily peeled, releasing the pulp of a pleasant lemon-orange color. Jam and marmalade are made from the fruit, and drinks and baked goods are flavored with the zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfume production.

The citrus fruit is considered the most delicious tangerine in the world, also called Suntara or Citrus aureus. It was born in the mountains of India and spread widely throughout countries with a suitable hot climate. In some countries it is grown as a home plant for decoration. An orange smooth fruit with a thin skin and sugary, incredibly aromatic pulp. Eat and use like a regular tangerine.

This plant is a close relative of the lemon, also called Trifoliata, wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. It is resistant to frost and is often used as a rootstock. Small yellow fruits are covered with soft fluff. The elastic, dense skin is difficult to peel off. The pulp is oily and very bitter, so it is not used in cooking.

Rangeron (Tashkent lemon)

A variety of lemons bred in Tashkent, for which it is also called Tashkent lemon. The smooth, round fruit has a pleasant citrus scent with a slight hint of pine. Inside and out, the fruit is painted a warm, rich orange color. The skin is sweet and is eaten. The taste is similar to an orange with a delicate sourness.

In fact, these are the names of different fruits. Oroblanco was developed in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists re-crossed the new plant with grapefruit and obtained a fruit that was superior in sweetness, after which they named Sweetie. Both citrus fruits are also called Pomelit.

The light yellow or greenish fruits are covered with a bitter, thick skin. The soft, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweetie is eaten similarly to grapefruit, cutting in half and scooping out the sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.

The fruit belongs to the bitter oranges and grows in Seville. Outwardly similar to a tangerine, slightly larger in size. It is not eaten on its own due to its unpleasant taste. It is used for making marmalade, flavoring alcoholic products, and also as a rootstock.

A Japanese citrus fruit obtained by combining paped and mandarin orange. Sudachi looks like a slightly round, green tangerine and is covered with a thick peel. The pulp is comparable to lime: light green, juicy, overly sour. The juice is used instead of vinegar, marinades and sauces are prepared from it, and flavored drinks and desserts.

A very sour tangerine that came from China. The small citrus fruits are flattened and packed in orange-yellow thin skin. The pulp is very sour, so it is not consumed in its natural form; it is used as a product for making desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.

A group of citrus fruits derived from the sweet mandarin (tangerine) and orange is called Tangor. The most famous representatives - Ortanik and Murcott - are described in detail in the article.

It is worth saying that “tangerine” does not apply to botanical terms and plant classification. This is a type of very sweet tangerine grown in China and the United States. The fruit is deep orange in color and is easily peeled from the thin peel. The pulp is juicy, without seeds. Eat and use like a regular tangerine.

Citrus fruits derived from tangerine (sweet mandarin) and grapefruit are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos do not grow naturally and require hand pollination. All fruits are large in size and have a sweet taste.

Descendant of orange and tangerine, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from tangerine in its bright red color. The skin is thin and easy to peel off. The pulp is slightly sweet, juicy, and smells delicious. Citrus fruit is used in Japanese dishes.

Thomasville (Citranquat)

The name itself indicates the ancestors of the plant. It is obviously a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the city of the same name in the USA. The citrus fruit looks like a small, pear-shaped lemon with a thin skin. It can be used in different ways depending on the degree of ripeness. Ripe fruits, similar in taste to lime, are used similarly. Green citranquat is used as a substitute for lemon.

African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines and smell very tasty. The pulp contains 1 to 3 large seeds. The citrus fruit is consumed like tangerine and is used in African folk medicine. This plant is also considered a powerful aphrodisiac.

The result of hybridization between lemon and tangerine, the appearance and taste of which confuses many people. The fruit looks like an orange lemon and tastes like a sweet and sour tangerine. Like both parents, it is used in cooking.

Another interesting citrus fruit, descended from the sweet orange and the poncirus. Citrange is similar to citrandarine, slightly larger, with a smooth surface. The taste is not the most pleasant, so the fruit is not eaten fresh. It serves as a raw material for making jam and marmalade.

One of the oldest citrus fruits with the largest fruits and thick skin. Cedrate, as it is called, was the first citrus fruit brought to Europe.

The citrus fruit looks like a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, occupies about half the volume. The pulp is sour and may taste cloying or slightly bitter. As a rule, the fruit is not eaten fresh. The filling is suitable for making jam, and the massive shell is used for candied fruits. Essential oil is also obtained from citron, used in many industries.

An original and memorable “Buddha’s fingers” citron. Due to an unknown anomaly, the fruit shoots do not connect with each other, forming a fruit that looks like a human hand. The fruits are yellow-beige in color and contain many seeds and minimal pulp. The fruit smells very nice. Candied fruits, marmalade and jam are prepared from the zest, ground and added as a seasoning to main dishes.

A Japanese citrus with a very interesting taste, the result of crossing mandarin and grapefruit. Large lemon-colored fruits with very thick skin. The pulp is sour, does not have any sweetness, but on the contrary, is a little bitter due to the partitions. The fruit is eaten fresh, like grapefruit.

Citrus halimii

Citrus halimii (Mountain Citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian peninsula and the adjacent peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in the rain forests of the southern regions between altitudes of 900 to 1800 m. In fact, this fruit was identified by botanists not long ago. It was first described in 1973.