Fruits – A to Z

Abiu

When ripe, it has smooth bright yellow skin and will have one to four ovate seeds. The inside of the fruit is translucent and white. It has a creamy and jelly-like texture and its taste is similar to the sapodilla — a sweet caramel custard.

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Açaí

In the general consumer market, açaí is sold as frozen pulp, juice, or an ingredient in various products from beverages, including grain alcohol, smoothies, foods, cosmetics and supplements.

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Acerola

Malpighia emarginata is a tropical fruit-bearing shrub or small tree in the family Malpighiaceae. Common names include acerola, Barbados cherry, West Indian cherry and wild crepemyrtle. Acerola is native to South America, Southern Mexico and Central America, but is now also being grown as far north as Texas and in subtropical areas of Asia, like India.

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Ackee

The ackee, also known as achee, akee apple or akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa.

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African Cherry Orange

The African cherry orange, Citropsis articulata, also known as the West African cherry orange or Uganda cherry orange (locally as omuboro) is a small citrus fruit about the size of a tangerine. The plant is endemic to Central and Western Africa, and used primarily for eating and in African traditional herbal medicine.

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African Mango

The fruit is a large drupe, with fibrous flesh. The subtly aromatic nuts are typically dried in the sun for preservation, and are sold whole or in powder form. They may be ground to a paste known variously as dika bread or Gabon chocolate. Their high content of mucilage enables them to be used as thickening agents for dishes such as ogbono soup. The nuts may also be pressed for vegetable oil.

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Amanatsu

Amanatsu

Amanatsu is a yellowish orange citrus fruit grown commercially in Japan, notably in Kumamoto and Ehime prefecture. The rough textured fruit is easy to peel and is commonly eaten fresh. It is also used for wide variety of products ranging from marmalades to alcoholic beverages.

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Ambarella

Ambarella (Spondias dulcis) is an equatorial or tropical tree, with edible fruit containing a fibrous pit. The fruit may be eaten raw – the flesh is crunchy and a little sour.

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American Persimmon

The peculiar characteristics of its fruit have made the tree well known. This fruit is a globular berry, with variation in the number of seeds, sometimes with eight and sometimes without any.

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Apple – Varieties in Australia

Australian Apples come in many delicious varieties. Different varieties are grown in different areas of Australia and are picked at different times of the year.

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Apricot

Apricots range in colour from yellow to deep orange, often with red or rosy touches. When selecting fresh apricots, look for fruits with no touch of green whatsoever. The fruits vary in size from about 3 – 6cm in diameter. The flesh should yield to gentle pressure when held in the palm of your hand, and the fruit should have a bright, ripe aroma.

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Araza

Araza is a really sour, yellow, softball sized fruit that has a thin outer peel. So thin in fact that this fruit is not exported because it travels so poorly. Its centre is filled with seeds and the surrounding flesh is creamy with an extremely pleasant smell.

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Arbequina

Arbequina is a cultivar of olives. The fruit is highly aromatic, small, symmetrical and dark brown, with a rounded apex and a broad peduncular cavity.

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Asian Persimmon

Diospyros kaki, better known as the Japanese persimmon, kaki persimmon (kaki 柿) or Asian persimmon, is the most widely cultivated species of the Diospyros genus. There are two types of fruit, Astringent and Non-astringent. The astringent fruit has soft mushy flesh when ripe and is flatter in shape with distinct jelly-like segments. The non astringent variety has crisp flesh and is more round in shape. In both varieties, the flesh is sweet tasting.

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Autumn Olive

When ripe, the fruit is juicy and edible, and also makes a good dried fruit.

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Balady Citron

Balady citron (Arabic: أترج بلدي‎) or Palestinian citron (Hebrew: הָאֶתְרוֹג הַפַּלֶשְׂתִּינִי‎), is a variety of citron, or etrog, grown in Israel for Jewish ritual purposes.

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Banana

Bananas are believed to have originated up to 10,000 years ago and some scientists believe they may have been the world’s first fruit.

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Barberry

European barberry or Barberry are edible but sharply acidic berries, which people in many countries eat as a tart and refreshing fruit.

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Bergamot Orange

Often referred to as bergamot orange, the fruit looks more like a lime or lemon and has no resemblance to an orange at all. The fruit has an acidic taste and very aromatic. The fruit is used for the oil in the skin which is extracted and used to flavour teas such as Earl Grey and perfumes.

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Bitter Orange

The unripe fruit, called narthangai, is commonly used in Southern Indian cuisine, especially in Tamil cuisine. The juice from the ripe fruit is also used as a marinade for meat in Nicaraguan, Cuban, Dominican and Haitian cooking, as it was in Peruvian Ceviche until the 1960s. The peel can be used in the production of bitters. In Yucatán (Mexico), it is a main ingredient of the cochinita pibil.

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