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Cherimoya
Cherimoya fruit is fleshy and soft, sweet, white in colour, with a custard-like texture, which gives it its secondary name, custard apple.
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Figs
Fig is a soft, sweet fruit. Its skin is very thin and has many small seeds inside of it. Figs are a popular snack, also very nice in fruit salads or to make jams! It is a good laxative. It is a good source of calcium, iron and potassium.
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Guava
Guava has a thin delicate rind, pale green to yellow at maturity in some species, pink to red in others, a creamy white or orange-salmon flesh with many small hard seeds, and a strong, characteristic aroma. It is rich in vitamins A, B, and C (a guava fruit contains more vitamin C than a typical citrus fruit – the rind contains over five times more vitamin C than an orange). It also contains high amounts of calcium – which is unusual in a fruit.
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Lychees
The inside of Lychees consists of a layer of sweet, translucent white flesh, rich in vitamin C, with a texture somewhat similar to that of a grape. They are used in fruit salads and eaten raw. It is a good source of Copper and Vitamin C.
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Mangistan
Mangistan is a sweet, smell, tasted full, refreshing and sometimes enchanting! It is the “queen of the exotic fruits”. It is rich of vitamins A, B, and C and minerals!
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Passion fruit
Passion fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma. It is a sweet and soft fruit. It is a good source of Potassium, Dietary Fiber, Vitamin A and Vitamin C.
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Pomegranates
After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the skin (peel) and internal white supporting structures (pith and carpellary membrane). The entire seed is consumed raw, though the fleshy outer portion of the seed is the part that is desired. The taste differs can be very sweet or it can be very sour or tangy, but most fruits lie somewhere in between, which is the characteristic taste, laced with notes of its tannin. It is also a good source of Vitamin C and Potassium.
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Rambutan
The fruit flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic flavour. The single seed is glossy brown, 2-3 cm long, with a white basal scar. The seed is soft and crunchy, is edible, and may be eaten together with the pulp. It is also a very good source of Manganese.
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Red bananas
Red bananas are smaller in size than a common banana and the peel is a deep red or purple. It has a creamy white to pink flesh, with a slight raspberry-banana flavor. The overall taste is similar to a common yellow banana. Red bananas are rich in carbohydrates; also contain phosphorus, potassium and vitamins A and C.
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