Exotic Fruits: How To Consume Them?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The various exotic fruits that can be found in supermarkets and shops taste great and give an exclusive, unusual touch to the table.

Some exotic fruits are rather unfamiliar versions of well-known fruits, with their familiar taste, but they look unusual and beautiful. Pink grapefruits and red oranges, for example, are not much different from their more ordinary cousins, but if we cut them beautifully as an appetizer, salad or dessert, they make everyday life something exceptional.

Wild strawberries are small, hard and with a strong aroma. Small whole kumquats are miniature oranges and some people eat them even in one bite, along with the peels and seeds. Finely chopped kumquats give an interesting taste to the fruit salad, we can cook them whole or make them into jam.

Mango

There are different types of mangoes. As a rule, small fruits are tastier because they have less fiber. The mango is chosen when it has started to soften, so it is ripe. To check maturity, take the fruit in the palm of your hand and squeeze. Do not press the end with your thumb, because you will hurt the pulp.

Try slices of raw mango, sprinkled with sugar and cinnamon, served with spicy ribs or chicken breasts baked with honey.

Papaya

Choose papaya in the same way as mangoes - look for fruits with yellow rather than green skin, they may have some dark spots, but they should be soft and when you take them, the pulp will give in slightly under the fingers. Peel them carefully, because the skin is bitter. Eat papaya sprinkled with powdered sugar and fresh juice of plain or green lemon. It is also delicious in the composition of fruit salads.

Prickly pear

Prickly pears are most delicious if they are yellowish rather than green; should be firm, but not much. Remove all thorns with paper. Peel a squash, cut it lengthwise into quarters or crosswise into slices. Prickly pears are best as a garnish or in jam.

Physalis

The hard but juicy pulp is very fragrant - slightly sour and with excellent taste. Physalis is chosen as the outer scales should be intact, dry and light, not moist. Open a peel to see if the fruit is ripe - it should be dark orange in color.

If you are serving it for dessert, carefully open the "flashlight", tear it into pieces and peel them back to expose the fruit. If using in fruit pies or jam, remove the paper-like slips.

You can serve it for dessert by dipping the fruit in liquid white glaze or dark chocolate. The fruits are very tasty whole or cut in half, with cream as a filling for a cake or pie. Serve them on the couch with Cream cheese.

Passionflower

Also known as granadilla, this fruit has many uses. Its seeds are also eaten. The unripe fruits have a smooth skin - greenish-purple. The overripe ones have wrinkled skin, light and dry. Used in fruit salads - chilled and slightly sweetened, harden the salad with a little gelatin. Add to the sponge cake mixture and you will make a cake with passionflower; smear the top of the cake with a glaze made from the pulp and seeds of the passionflower.

Cream with passionflower

Beat 300 ml of heavy cream, 12 carved passion fruit, 3 tablespoons of sherry and 1 tablespoon of powdered sugar. Garnish with cream.

Mangosteen

This fruit coming from Thailand has a delicate aroma. Its bark is dark, colored reddish-brown. Buy fruit with intact peel. When ripe, it becomes dark purple. When preparing it, you need a very sharp, heavy knife or a small saw to carefully cut the pulp without cutting the fruit in half. Observe the purple bark - it easily gets spots. Lift the top half of the thick shell, then remove the fruit.

Rambutan

These fruits have a skin covered with soft thorns, the color is dark, reddish-brown. Choose hard fruits with fresh-looking hairy shells - orange-brown, not dark purple-brown. When cooking, cut the skin and peel it. You can serve the fruit cut in half without peeling them, so that guests can admire their beautiful appearance.

Carom

This fruit looks very beautiful, cut into slices. It has a sharp taste, it is most beautiful in fruit salads. Choose smooth, undamaged, bright yellow fruits. Before cooking, wash, dry and cut into thin slices. No need to bleach them.

Nar

The most beautiful of the exotic fruits, but really only the red pomegranates are worth the money, because they are both fresh in taste and picturesque. Ripe pomegranates have a hard, dry, smooth skin, yellowish or brown, but should not look wrinkled. When cooking, cut the fruit in half and scoop out the seeds with a spoon. It is best to eat raw, you can put them as a decoration of ice cream or a glass of drink. Pomegranates are also wonderful in savory dishes - try them with roasted pheasant.

Persimon

The skin should be firm and smooth like a ripe tomato. It is best to eat raw or pureed in a food processor - puree is used to make mousses, ice creams and creams.

Lychee

Imagine a fruit that tastes like roses, and you will get an approximate description of the lychee fruit. The fruit should be dry, pinkish brown, not green. The greens will ripen at home, but you will have to wait.

When cooking, carefully break the shells and then peel them. Leave them intact if you want them to look beautiful. When you cut the fruit and remove the stones, it does not look so good. Lychee fruits are eaten raw, served in their beautiful shells. You can also use them in fruit salads. Canned lychees are also delicious and cheaper than raw.

Guava

Cut fresh guava fruit into slices and serve in fruit salads with other exotic fruits. If you do not find fresh, serve canned. Cooked canned guavas are great when mixed with the same amount of cream or custard.

Dates

They can also be found fresh in supermarkets. Then they are rather yellow, instead of a bright dark brown color. Look for firm, shiny, fleshy fruits. Dates are especially delicious in a fruit salad, mixed with fresh sliced pineapple and kiwi. For cocktail bites, make incisions in several dates and fill the place of the stone with "Cream" cheese.