An Additional 10 Fruits You Never Heard Of – New Food Friday Flash

18 Jul

This was supposed to publish automatically on the 18th since I set it for that but for some reason, it didn’t.  Anyway, the middle of the month comes around so fast! Where does the time go?

Recently, on last month’s New Food Friday Flash, I wrote a post and a Yahoo article about 10 fruits you’ve never tried or even heard of. Since that peaked several readers interest, I decided to do another post about 10 additional fruits that you’ve most likely never heard of.

NOTE: At the time of this writing, Yahoo articles will not be accepting freelance writing anymore. So, until I find another website that I enjoy submitting articles to, I will be posting the more in-depth information here on my blog instead of including a link to a separate article.

Sometimes we are all so caught up in our own little world that we don’t stop to think what other fruits might be available in other countries. Since we are such a mobile society, we have the opportunity to try these fruits when we travel for business or pleasure. But first, it helps to know that they exist! When I listed these fruits, I began to think that their names reminded me of other names. For your amusement, I also included some of the names they reminded me of in parentheses.

 

Pitanga

The Pitanga fruit grows wild in Latin America and can range in colors from scarlet to near black. This is a very fragile fruit that is very sweet and barely larger than a cherry. It is also known as a Surinam cherry, a Brazilian cherry, a Cayenne cherry, and a Florida cherry. Its grown in gardens and orchards only across the world because of its delicate skin. You can find it in juices, ice creams, jams, and chutneys.

 

Illawarra Plum

This plum belongs to an ancient species and is a southern hemisphere conifer found along Australia’s east coast. The tree itself is a prolific producer. Most supplies of this fruit come from wild harvest and are used in sweet and savory dishes. They are most often enjoyed in preserves, fruit compotes, baking and sauces.

 

Cashew Apple

We’re all familiar with the cashew nut but are you familiar with the apple that is attached to the nut? It is one of Brazil’s fruits found along the coast of the northeast region. Cashew apples range in color from pale yellow to vermilion. Ancient tribes used it to make a wine called mocororo. Today it is one of Brazil’s most popular fruit juices. It is also used as a base in a juice called cajuina. You can find it in ice creams,  mousses, trifles, jams, and chutneys. When set on low heat for several hours, it produces a syrup known as cashew honey.

Cashew Apple

Cashew Apple

 

Lucuma

The lucuma is found mostly in Peru but also in Chile, Brazil, and Ecuador. It’s not likely that you will find it fresh in any other countries. It is an indigenous crop once known to the Incas. It resembles a small mango, first green, then turning red. The flesh is gold colored and fragrant. One tree can produce up to 500 fruits in one year. It can be eaten out of hand, and used as a drink. It’s powdered form is used in ice creams and sweets. Lucuma is rich in iron and niacin and an excellent source of beta-carotene. Gluten-intolerant folks can use it in place of wheat and it can also be used as a low-glycemic sweetener.

 

Red Mombin  (Reminds me of a snake. There’s a black momba snake, I’m not sure there’s a red momba)

The Red Mombin has many names: jocote, ciruela, Spanish plum, and siniguelas. It is grown in Mexico, the Philippines, Brazil, Costa Rica, and Nicaragua. The tree is easy to propagate and is fast growing and therefore it may transition from being a wild fruit to a cultivated fruit. It has a sweet flavor and a citric fragrance and comes in many colors. It can be eaten raw or produced into a refreshing juice, a base for ice creams, a preserve, and eaten green before ripening seasoned with salt. The fruit is small, only 1 – 2 inches with a delicate skin.

 

Ambarella (Reminds me of the movie, Barbarella with Jane Fonda)

As you have seen, many of these fruits are known by many different names. The Ambarella is one of them. Other monikers are: golden apple, pomme cythere, Otaheite apple, Tahitian quince, hog plum, Brazil plum, Polynesian plum, and Jew plum. I wouldn’t want to get into an argument over its name! It was originally native to the society Islands of the South Pacific but now grown in tropical and subtropical areas such as Southeast Asia, India, Sri Lanka, Australia, Jamaica, Trinidad and Venezuela. Many people enjoy the fruit when unripe for its tangy sourness and crisp texture. It is often mixed with other fruit juices for a cold drink. It can be stewed to make a sauce accompanying meat or made into preserves, pickles, chutneys, jams and relishes. It is a popular street snack served sliced and dipped in salt and cayenne.

  

Wampee (Reminds me of Native American Indian words: cross between wampum and teepee)

The Wampee tree is native to southern China but also grows in greenhouses in England. You can find the fruits in Malaysia, the Philippines, Vietnam, and Thailand. It is a distant cousin to the orange. Each fruit has five segments of soft jellylike flesh varying from sweet and tangy to sharp and almost sour. They are thirst quenching and refreshing. In Vietnam and China, the halved, sun-dried, immature fruit is used as a cough remedy. It can be eaten as a preserve, a jam, and made into pies, and drinks, including an aperitif. Wampee can be eaten fresh when fully ripe. The Chinese prize the fruit as a digestive aid.

 

Mirabelle (Reminds me of Clarabelle, Buffalo Bob’s cow. Wow, how old was I, 5 ? Anybody remember Buffalo Bob?)

There are two varieties of Mirabelle, which is a honey-sweet plum grown in orchards: the smaller is the Mirabelle de Nancy and the other, the Mirabelle de Metz. They have been most closely identified with the region of Lorraine, France. Travelers in France or persons of French extraction may be familiar with the dessert tarte aux mirabelles. Mirabelle can also be made into jams, jellies, and preserves. If you have the opportunity to taste the tarte, don’t pass it up or you will regret it!

 

Salak (Reminds me of words I’ve heard regarding Iraq)

Native to Indonesia although also grown in Thailand and Malaysia, Salak is known as snakeskin fruit because it has a leathery scaly skin. The best Salak are grown in Bali. The taste is a cross between a pineapple and a Granny Smith apple. Once you peel away the reddish brown skin, the three white segments  resemble peeled cloves of garlic but on a larger scale. Salak can be eaten fresh, but are also pickled or canned in syrup. They can be cooked in desserts and are often added to pies and puddings.

 

Duku (Reminds me of a city in western Asia?)

The flesh of the Duku can be either white or pink. These fruits are round like golf balls, their outer shell is a bland tan color. However, their segments are juicy and sweet. This is another fruit with many names and is found across Southeast Asia. Another variety of this fruit is called langsat but it is smaller and egg-shaped with a thinner skin. It is also more tart than duki. In Thailand it is known as longkong. In the Philippines it is called lanzones where they might preserve the fruit in syrup. Filipinos dry the skins which when burned produce a smoke that repels mosquitoes. Anything that repels mosquitoes is A-OK in my book.

 

Do these names remind you of other names?

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3 Responses to “An Additional 10 Fruits You Never Heard Of – New Food Friday Flash”

  1. kelihasablog July 21, 2014 at 11:24 am #

    You’re right! 😀 I’ve never heard of these before, but will be on the look out for them 😀

    Like

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