Kako smrznuta hrana izgleda širom svijeta



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Prije nego sjednete za TV večeru, provjerite kako smrznuta hrana izgleda u drugim dijelovima svijeta

Zanima vas povijest smrznute hrane i kako se ona razlikuje u drugim zemljama? Pogledajte ovih 13 smrznutih prehrambenih proizvoda iz cijelog svijeta.

Mnogi studenti, roditelji u žurbi i mladi stručnjaci na smrznutu hranu gledaju kao na obrok koji umanjuje stres u njihovom užurbanom životu. Ljudi koji žive u vrlo hladnoj klimi davno su razvili različite tehnike zamrzavanja hrane, no Clarence Birdseye zaslužan je za izum metode brzog zamrzavanja koja nam je prvi put donijela modernu smrznutu hranu 1924. godine. Prema Kongresnoj knjižnici, Birdseye je radio kao trgovac krznom u Kanadi kada je shvatio da su se ribe koje su on i lokalni Inuiti uhvatili zajedno smrzle gotovo odmah nakon što su je izvukle iz vode. Mjesecima kasnije otkrio je da odmrznuta riba nije ništa manje ukusna. Birdseye je teoretizirao da se smrznuta hrana najboljeg okusa mora vrlo brzo zamrznuti, a ta je ideja inspirirala njegov razvoj dviju različitih metoda brzog zamrzavanja. Kasnije, on prodao svoju tvrtku Goldman Sachsu za 22 milijuna dolara. Ostalo je povijest.

Prodaja smrznute pripremljene hrane u Sjedinjenim Državama iznosi više od 14 milijardi dolara, ali važno je napomenuti da smrznuta hrana nije toliko popularna u svakoj zemlji kao u SAD-u. U Italiji, budući da su svježi sastojci dostupni tijekom cijele godine, ljudi često suočavaju s kulturnim poteškoćama prihvaćanju redovite uporabe smrznute hrane.

Potražili smo robne marke smrznute hrane u drugim zemljama i proširili prethodni popis neobične smrznute hrane diljem svijeta kako bismo vam dali ideju o načinu na koji se smrznuta hrana razlikuje s ovih 13 različitih artikala.

Dodatno izvješće Nikkitha Bakshani.


10 egzotičnih plodova koje vjerojatno niste probali

Kažu da jabuka dnevno drži liječnika podalje, ali što je s cherimoyom? Nikad čuo za to? Cherimoya je voće porijeklom iz gorja Južne Amerike koje je Mark Twain nekoć nazvao "sama ukusnost". Iako ste možda profesionalac kada su u pitanju kruške, avokado i mango, u drugim zemljama postoji mnogo voća koje se smatra delikatesom. Od duriana do salaka, otkrijte 10 egzotičnih plodova koji se njeguju diljem svijeta.

Rambutan

Ovo crveno voće veličine ping-pong-loptice autohtono je u Maleziji, a uzgajalo se i po cijelom Tajlandu, Južnom Vijetnamu, Indoneziji, Filipinima, Indiji i Šri Lanki. Ima tanku, kožnu kožu prekrivenu sitnim ružičastim dlačicama po kojoj je i dobio ime (na malajskom rambut znači kosa). Srodnik ličija, iznutra ima bijelo ili ružičasto meso koje je opisano kao sočno i slatko. Često se jede svjež ili konzerviran, u salatama, a u novije vrijeme i u vrhunskim koktelima.

Durian

Ova poslastica u jugoistočnoj Aziji poznata je prije svega po svom snažnom mirisu, za koji se kaže da je sličan truloj hrani ili smeću. Zapravo je toliko oštar da je zabranjen u nekim restoranima i hotelima jer miris može ostati danima. Drvo durian ne donosi plodove sve dok ne napuni 15 godina, što čini njegov cijenjeni usjev vrlo skupim & mdashup na 50 USD po plodu, prema National Geographic. Otprilike veličine odbojkaške ljuske, plod ljuske prekriven je kratkim šiljcima, pa ga je potrebno razbiti poput kokosa kako bi dosegao mesnatu sredinu, koja se može jesti sirova, ali se također koristi u bilo čemu, od malezijskih slatkiša i sladoleda do tradicionalne juhe.

Afrički krastavac

Poznat i kao rogata dinja, žele dinja, kiwano ili živa ograda, afrički krastavac živo je voće, s mozaikom zelenih i žutih boja iznutra i jarko narančastom izvana. Potječe iz pustinje Kalahari & mdash, koji se proteže od središnje Bocvane do zapadne središnje Južne Afrike i istočne Namibije, mada se sada može naći u Kaliforniji i Novom Zelandu. Okus su uspoređivali s krastavcima i tikvicama, ili mješavinom banane, krastavca i limuna, a često se koristi za ukrašavanje tanjura ili kao sastojak smoothija i suncokreta.

Ackee

Podrijetlom iz zapadne Afrike, ackee se danas uglavnom proizvodi i konzumira na Karibima, osobito na Haitiju i Jamajci, gdje je nacionalno voće. Mjereći do 4 inča u promjeru, ovo gomoljasto voće raste na zimzelenom stablu akije. Ima žutu i crvenu kožnu kožu i mora se otvoriti prirodno, barem djelomično, otkrivajući debele dijelove kremaste boje pričvršćene na tri sjajna crna sjemena, prije nego što se ukloni sa stabla. (Nezreli ackee može biti otrovan kada se pojede.) Meso s okusom oraha često se kuha u slanoj vodi ili mlijeku, a zatim lagano prži na maslacu. Poslužuje se i uz bakalar, dodaje se gulašima ili se curryje i jede s rižom.

Budina ruka

Također poznat kao bushukan ili citron s prstima, ovaj citrusno voće & mdash čija koža pomalo podsjeća na limun & mdashis porijeklom iz jugozapadne Kine i sjeveroistočne Indije, a izgleda kao ruka s ogromnim prstima ili žuta lignja. Plod je zimi u sezoni i može narasti do 12 centimetara. Kad se okomito podijeli, otkriva bijelo meso bez soka i često bez sjemenki. Cijenjena zbog svog mirisnog mirisa (poput ljubičice), njegova gusta žuta kora često se koristi za izradu džema i marinada, za aromatiziranje pića i parfemske odjeće. U Japanu se također smatra totemom za sreću za Novu godinu te se prikazuje kao ukras u domovima.

Monstera Deliciosa

Porijeklom iz Meksika i Srednje Amerike, ova sjajna biljka uglavnom se uzgaja u ukrasne svrhe, ali je njen plod, koji ima oblik klasja i jedini je otrovni dio biljke, popularan u tropima. Potrebno je nešto više od godinu dana da plodovi sazriju kad sazriju, ljuske se počnu odvajati, dopuštajući bijelom mesu iznutra da proviri. Rečeno po okusu poput mješavine ananasa i banane, često se jede svježe, poslužuje se s malo vrhnja, dodaje se u šalice s voćem i sladoledom ili se koristi za aromatiziranje pića.

Chayote

Porijeklom iz Meksika, ova mesnata biljka u obliku kruške poznata je i kao povrtna kruška, chocho, mirliton i kristofen, a pripada istoj obitelji kao dinja, krastavac i tikva. Izvorno iz Srednje Amerike (vjeruje se da je porijeklom iz Gvatemale), svijetlozeleno voće danas se uzgaja u Meksiku i u nekim dijelovima Amerike. Svaki plod može težiti od 6 unci do 3 kilograma, s mesom koje je slično onom vodenog kestena. Može se pripremiti na više načina, uključujući kuhano, pire, ukiseljeno i prženo, a koristi se u svemu, od soka do džemova.

Cherimoya

Podrijetlom iz dolina Bolivije, Kolumbije i Ekvadora, a zatim uzgojen u Čileu i Peruu. Ova ovalna voćka može težiti i do 5 kilograma, a sastoji se od glatke, zelene ljuske i punačke bijele boje s košticama tamnosmeđeg sjemena (koje nije jestivo). Meso mu je sočno i mirisno, konzistencije nalik kremi za koju se kaže da ima okus po mješavini banane, marakuje, papaje i ananasa. Može se prepoloviti, vaditi i jesti sirovo, koristiti u salatama, prečišćavati i pretvarati u pjenu, presavijati u nadjev za pitu ili tart ili zamrznuti i jesti poput sladoleda.

Salak

Porijeklom iz Indonezije i Malezije, salata & mdashal također poznata kao zmijsko voće ili plodovi zmijske kože & mdashis ima oblik i veličinu zrele smokve, ali sa šiljatim vrhom i smeđom ljuskavom kožom. Priprema se tako što se odvoji vrh i oguli koža kako bi se otkrila tri žućkasto-bijela režnja i tamno smeđe sjeme. Hrskave je teksture i slatkog okusa, pa je popularan izbor za voćnu salatu. Također se koristi u juhama i kremšnitama, a može se naći i u konzervi u sirupu, kandirano, ukiseljeno ili sušeno.

Zmajevo voće

Najpopularnije u jugoistočnoj Aziji, zmajevo voće jede se diljem svijeta, uključujući u Meksiku te u Srednjoj i Južnoj Americi. Ovo voće veličine nara prilično je živahno, sa jarko ružičastom kožicom i velikim ljuskama sa zelenim vrhovima, sadrži bijelo ili meso boje fuksije prošarano sitnim crnim sjemenkama. Pomalo slatko i hrskavo, za voće se kaže da ima slab okus kao mješavina kivija i kruške ili dinje. Da bi se jeo, odreže se po sredini, a meka unutrašnjost se izvadi. Iako se često jede svjež, koristi se i u sokovima ili smrznutim pićima ili se dodaje u voćnu salatu.


10 egzotičnih plodova koje vjerojatno niste probali

Kažu da jabuka dnevno drži liječnika podalje, ali što je s cherimoyom? Nikad čuo za to? Cherimoya je voće porijeklom iz gorja Južne Amerike koje je Mark Twain nekoć nazvao "sama ukusnost". Iako ste možda profesionalac kada su u pitanju kruške, avokado i mango, u drugim zemljama postoji mnogo voća koje se smatra delikatesom. Od duriana do salaka, otkrijte 10 egzotičnih plodova koji se njeguju diljem svijeta.

Rambutan

Ovo crveno voće veličine ping-pong-loptice autohtono je u Maleziji, a uzgajalo se i po Tajlandu, Južnom Vijetnamu, Indoneziji, Filipinima, Indiji i Šri Lanki. Ima tanku, kožnu kožu prekrivenu sitnim ružičastim dlačicama po kojoj je i dobio ime (na malajskom rambut znači kosa). Srodnik ličija, iznutra ima bijelo ili ružičasto meso koje je opisano kao sočno i slatko. Često se jede svjež ili konzerviran, u salatama, a u novije vrijeme i u vrhunskim koktelima.

Durian

Ova poslastica u jugoistočnoj Aziji poznata je prije svega po svom snažnom mirisu, za koji se kaže da je sličan truloj hrani ili smeću. Zapravo je toliko oštar da je zabranjen u nekim restoranima i hotelima jer miris može ostati danima. Drvo durian ne donosi plodove sve dok ne napuni 15 godina, zbog čega je njegov cijenjeni usjev vrlo skup i mdashup iznosi 50 USD po plodu, prema National Geographic. Otprilike veličine odbojkaške ljuske, plod ljuske prekriven je kratkim šiljcima, pa ga je potrebno razbiti poput kokosa kako bi dosegao mesnatu sredinu, koja se može jesti sirova, ali se također koristi u bilo čemu, od malezijskih slatkiša i sladoleda do tradicionalne juhe.

Afrički krastavac

Poznat i kao rogata dinja, žele dinja, kiwano ili živa ograda, afrički krastavac živo je voće, s mozaikom zelenih i žutih boja iznutra i jarko narančastom izvana. Potječe iz pustinje Kalahari & mdash, koji se proteže od središnje Bocvane do zapadne središnje Južne Afrike i istočne Namibije, mada se sada može naći u Kaliforniji i Novom Zelandu. Okus su uspoređivali s krastavcima i tikvicama, ili mješavinom banane, krastavca i limuna, a često se koristi za ukrašavanje tanjura ili kao sastojak smoothija i suncokreta.

Ackee

Podrijetlom iz zapadne Afrike, ackee se danas uglavnom proizvodi i konzumira na Karibima, osobito na Haitiju i Jamajci, gdje je nacionalno voće. Mjereći do 4 inča u promjeru, ovo gomoljasto voće raste na zimzelenom stablu akije. Ima žutu i crvenu kožnu kožu i mora se otvoriti prirodno, barem djelomično, otkrivajući debele, kremaste dijelove pričvršćene na tri sjajna crna sjemena, prije nego što se ukloni sa stabla. (Nezreli ackee može biti otrovan kada se pojede.) Meso s okusom oraha često se kuha u slanoj vodi ili mlijeku, a zatim lagano prži na maslacu. Poslužuje se i uz bakalar, dodaje se gulašima ili se curryje i jede s rižom.

Budina ruka

Također poznat kao bushukan ili citron s prstima, ovaj citrusno voće & mdash čija koža pomalo podsjeća na limun & mdashis porijeklom iz jugozapadne Kine i sjeveroistočne Indije, a izgleda kao ruka s ogromnim prstima ili žuta lignja. Plod je zimi u sezoni i može narasti do 12 centimetara. Kad se okomito podijeli, otkriva bijelo meso bez soka i često bez sjemenki. Cijenjena zbog svog mirisnog mirisa (poput ljubičice), njegova gusta žuta kora često se koristi za izradu džema i marinada, za aromatiziranje pića i parfemske odjeće. U Japanu se također smatra totemom za sreću za Novu godinu te se prikazuje kao ukras u domovima.

Monstera Deliciosa

Porijeklom iz Meksika i Srednje Amerike, ova sjajna biljka uglavnom se uzgaja u ukrasne svrhe, ali je njen plod, koji ima oblik klasja i jedini je otrovni dio biljke, popularan u tropima. Potrebno je nešto više od godinu dana da plodovi sazriju kad sazriju, ljuske se počnu odvajati, dopuštajući bijelom mesu iznutra da proviri. Rečeno po okusu poput mješavine ananasa i banane, često se jede svježe, poslužuje se s malo vrhnja, dodaje se u šalice s voćem i sladoledom ili se koristi za aromatiziranje pića.

Chayote

Porijeklom iz Meksika, ova mesnata biljka u obliku kruške poznata je i kao povrtna kruška, chocho, mirliton i kristofen, a pripada istoj obitelji kao dinja, krastavac i tikva. Izvorno iz Srednje Amerike (vjeruje se da je porijeklom iz Gvatemale), svijetlozeleno voće danas se uzgaja u Meksiku i u nekim dijelovima Amerike. Svaki plod može težiti od 6 unci do 3 kilograma, s mesom koje je slično onom vodenog kestena. Može se pripremiti na više načina, uključujući kuhano, pire, ukiseljeno i prženo, a koristi se u svemu, od soka do džemova.

Cherimoya

Podrijetlom iz dolina Bolivije, Kolumbije i Ekvadora, a zatim uzgojen u Čileu i Peruu. Ova ovalna voćka može težiti i do 5 kilograma, a sastoji se od glatke, zelene ljuske i punačke bijele boje s košticama tamnosmeđeg sjemena (koje nije jestivo). Meso mu je sočno i mirisno, konzistencije nalik kremi za koju se kaže da ima okus po mješavini banane, marakuje, papaje i ananasa. Može se prepoloviti, vaditi i jesti sirovo, koristiti u salatama, prečišćivati ​​i pretvarati u mousse, presavijati u nadjev od pite ili pite ili zamrzavati i jesti poput sladoleda.

Salak

Porijeklom iz Indonezije i Malezije, salata & mdashal također poznata kao zmijsko voće ili plod zmijske kože & mdashis ima oblik i veličinu zrele smokve, ali sa šiljatim vrhom i smeđom ljuskavom kožom. Priprema se tako što se odvoji vrh i oguli koža kako bi se otkrila tri žućkasto-bijela režnja i tamno smeđe sjeme. Hrskave je teksture i slatkog okusa, pa je popularan izbor za voćnu salatu. Također se koristi u juhama i kremšnitama, a može se naći i u konzervi u sirupu, kandirano, ukiseljeno ili sušeno.

Zmajevo voće

Najpopularnije u jugoistočnoj Aziji, zmajevo voće jede se diljem svijeta, uključujući u Meksiku te u Srednjoj i Južnoj Americi. Ovo voće veličine nara prilično je živahno, sa jarko ružičastom kožicom i velikim ljuskama sa zelenim vrhovima iznutra, sadrži bijelo ili meso boje fuksije prošarano sitnim crnim sjemenkama. Pomalo slatko i hrskavo, za voće se kaže da ima slab okus kao mješavina kivija i kruške ili dinje. Da bi se jeo, odreže se po sredini, a meka unutrašnjost se izvadi. Iako se često jede svjež, koristi se i u sokovima ili smrznutim pićima, ili se dodaje u voćnu salatu.


10 egzotičnih plodova koje vjerojatno niste probali

Kažu da jabuka dnevno drži liječnika podalje, ali što je s cherimoyom? Nikad čuo za to? Cherimoya je voće porijeklom iz gorja Južne Amerike koje je Mark Twain nekoć nazvao "sama ukusnost". Iako ste možda profesionalac kada su u pitanju kruške, avokado i mango, u drugim zemljama postoji mnogo voća koje se smatra delikatesom. Od duriana do salaka, otkrijte 10 egzotičnih plodova koji se njeguju diljem svijeta.

Rambutan

Ovo crveno voće veličine ping-pong-loptice autohtono je u Maleziji, a uzgajalo se i po cijelom Tajlandu, Južnom Vijetnamu, Indoneziji, Filipinima, Indiji i Šri Lanki. Ima tanku, kožnu kožu prekrivenu sitnim ružičastim dlačicama po kojoj je i dobio ime (na malajskom rambut znači kosa). Srodnik ličija, iznutra ima bijelo ili ružičasto meso koje je opisano kao sočno i slatko. Često se jede svjež ili konzerviran, u salatama, a u novije vrijeme i u vrhunskim koktelima.

Durian

Ova poslastica u jugoistočnoj Aziji poznata je prije svega po svom snažnom mirisu, za koji se kaže da je sličan truloj hrani ili smeću. Zapravo je toliko oštar da je zabranjen u nekim restoranima i hotelima jer miris može ostati danima. Drvo durian ne donosi plodove sve dok ne napuni 15 godina, zbog čega je njegov cijenjeni usjev vrlo skup i mdashup iznosi 50 USD po plodu, prema National Geographic. Otprilike veličine odbojkaške ljuske, plod ljuske prekriven je kratkim šiljcima, pa ga je potrebno razbiti poput kokosa kako bi dosegao mesnatu sredinu, koja se može jesti sirova, ali se također koristi u bilo čemu, od malezijskih slatkiša i sladoleda do tradicionalne juhe.

Afrički krastavac

Poznat i kao rogata dinja, žele dinja, kiwano ili živa ograda, afrički krastavac živo je voće, s mozaikom zelenih i žutih boja iznutra i jarko narančastom izvana. Potječe iz pustinje Kalahari & mdash, koji se proteže od središnje Bocvane do zapadne središnje Južne Afrike i istočne Namibije, mada se sada može naći u Kaliforniji i Novom Zelandu. Okus su uspoređivali s krastavcima i tikvicama, ili mješavinom banane, krastavca i limuna, a često se koristi za ukrašavanje tanjura ili kao sastojak smoothija i suncokreta.

Ackee

Podrijetlom iz zapadne Afrike, ackee se danas uglavnom proizvodi i konzumira na Karibima, osobito na Haitiju i Jamajci, gdje je nacionalno voće. Mjereći do 4 inča u promjeru, ovo gomoljasto voće raste na zimzelenom stablu akije. Ima žutu i crvenu kožnu kožu i mora se otvoriti prirodno, barem djelomično, otkrivajući debele dijelove kremaste boje pričvršćene na tri sjajna crna sjemena, prije nego što se ukloni sa stabla. (Nezreli ackee može biti otrovan kada se pojede.) Meso s okusom oraha često se kuha u slanoj vodi ili mlijeku, a zatim lagano prži na maslacu. Poslužuje se i uz bakalar, dodaje se gulašima ili se curryje i jede s rižom.

Budina ruka

Također poznat kao bushukan ili citron s prstima, ovaj citrusno voće & mdash čija koža pomalo podsjeća na limun & mdashis porijeklom iz jugozapadne Kine i sjeveroistočne Indije, a izgleda kao ruka s ogromnim prstima ili žuta lignja. Plod je zimi u sezoni i može narasti do 12 centimetara. Kad se okomito podijeli, otkriva bijelo meso bez soka i često bez sjemenki. Cijenjena zbog svog mirisnog mirisa (poput ljubičice), njegova gusta žuta kora često se koristi za izradu džema i marinada, za aromatiziranje pića i parfemske odjeće. U Japanu se također smatra totemom za sreću za Novu godinu te se prikazuje kao ukras u domovima.

Monstera Deliciosa

Porijeklom iz Meksika i Srednje Amerike, ova sjajna biljka uglavnom se uzgaja u ukrasne svrhe, ali je njen plod, koji ima oblik klasja i jedini je otrovni dio biljke, popularan u tropima. Potrebno je nešto više od godinu dana da plodovi sazriju kad sazriju, ljuske se počnu odvajati, dopuštajući bijelom mesu iznutra da proviri. Rečeno po okusu poput mješavine ananasa i banane, često se jede svježe, poslužuje se s malo vrhnja, dodaje se u šalice s voćem i sladoledom ili se koristi za aromatiziranje pića.

Chayote

Porijeklom iz Meksika, ova mesnata biljka u obliku kruške poznata je i kao povrtna kruška, chocho, mirliton i kristofen, a pripada istoj obitelji kao dinja, krastavac i tikva. Izvorno iz Srednje Amerike (vjeruje se da je porijeklom iz Gvatemale), svijetlozeleno voće danas se uzgaja u Meksiku i u nekim dijelovima Amerike. Svaki plod može težiti od 6 unci do 3 kilograma, s mesom koje je slično onom vodenog kestena. Može se pripremiti na više načina, uključujući kuhano, pire, ukiseljeno i prženo, a koristi se u svemu, od soka do džemova.

Cherimoya

Podrijetlom iz dolina Bolivije, Kolumbije i Ekvadora, a zatim uzgojen u Čileu i Peruu. Ova ovalna voćka može težiti i do 5 kilograma, a sastoji se od glatke, zelene ljuske i punačke bijele boje s košticama tamnosmeđeg sjemena (koje nije jestivo). Meso mu je sočno i mirisno, konzistencije nalik kremi za koju se kaže da ima okus po mješavini banane, marakuje, papaje i ananasa. Može se prepoloviti, vaditi i jesti sirovo, koristiti u salatama, prečišćavati i pretvarati u pjenu, presavijati u nadjev za pitu ili tart ili zamrznuti i jesti poput sladoleda.

Salak

Porijeklom iz Indonezije i Malezije, salata & mdashal također poznata kao zmijsko voće ili plod zmijske kože & mdashis ima oblik i veličinu zrele smokve, ali sa šiljatim vrhom i smeđom ljuskavom kožom. Priprema se tako što se odvoji vrh i oguli koža kako bi se otkrila tri žućkasto-bijela režnja i tamno smeđe sjeme. Hrskave je teksture i slatkog okusa, pa je popularan izbor za voćnu salatu. Također se koristi u juhama i kremšnitama, a može se naći i u konzervi u sirupu, kandirano, ukiseljeno ili sušeno.

Zmajevo voće

Najpopularnije u jugoistočnoj Aziji, zmajevo voće jede se diljem svijeta, uključujući u Meksiku te u Srednjoj i Južnoj Americi. Ovo voće veličine nara prilično je živahno, sa jarko ružičastom kožicom i velikim ljuskama sa zelenim vrhovima iznutra, sadrži bijelo ili meso boje fuksije prošarano sitnim crnim sjemenkama. Pomalo slatko i hrskavo, za voće se kaže da ima slab okus poput mješavine kivija i kruške ili dinje. Da bi se jeo, odreže se po sredini, a meka unutrašnjost se izvadi. Iako se često jede svjež, koristi se i u sokovima ili smrznutim pićima ili se dodaje u voćnu salatu.


10 egzotičnih plodova koje vjerojatno niste probali

Kažu da jabuka dnevno drži liječnika podalje, ali što je s cherimoyom? Nikad čuo za to? Cherimoya je voće porijeklom iz gorja Južne Amerike koje je Mark Twain nekoć nazvao "sama ukusnost". Iako ste možda profesionalac kada su u pitanju kruške, avokado i mango, u drugim zemljama postoji mnogo voća koje se smatra delikatesom. Od duriana do salaka, otkrijte 10 egzotičnih plodova koji se njeguju diljem svijeta.

Rambutan

Ovo crveno voće veličine ping-pong-loptice autohtono je u Maleziji, a uzgajalo se i po cijelom Tajlandu, Južnom Vijetnamu, Indoneziji, Filipinima, Indiji i Šri Lanki. Ima tanku, kožnu kožu prekrivenu sitnim ružičastim dlačicama po kojoj je i dobio ime (na malajskom rambut znači kosa). Srodnik ličija, iznutra ima bijelo ili ružičasto meso koje je opisano kao sočno i slatko. Često se jede svjež ili konzerviran, u salatama, a u novije vrijeme i u vrhunskim koktelima.

Durian

Ova poslastica u jugoistočnoj Aziji poznata je prije svega po svom snažnom mirisu, za koji se kaže da je sličan truloj hrani ili smeću. Zapravo je toliko oštar da je zabranjen u nekim restoranima i hotelima jer miris može ostati danima. Drvo durian ne donosi plodove sve dok ne napuni 15 godina, što čini njegov cijenjeni usjev vrlo skupim & mdashup na 50 USD po plodu, prema National Geographic. Otprilike veličine odbojkaške ljuske, plod ljuske prekriven je kratkim šiljcima, pa ga je potrebno razbiti poput kokosa kako bi dosegao mesnatu sredinu, koja se može jesti sirova, ali se također koristi u bilo čemu, od malezijskih slatkiša i sladoleda do tradicionalne juhe.

Afrički krastavac

Poznat i kao rogata dinja, žele dinja, kiwano ili živa ograda, afrički krastavac živo je voće, s mozaikom zelenih i žutih boja iznutra i jarko narančastom izvana. Potječe iz pustinje Kalahari & mdash, koji se proteže od središnje Bocvane do zapadne središnje Južne Afrike i istočne Namibije, mada se sada može naći u Kaliforniji i Novom Zelandu. Okus su uspoređivali s krastavcima i tikvicama, ili mješavinom banane, krastavca i limuna, a često se koristi za ukrašavanje tanjura ili kao sastojak smoothija i suncokreta.

Ackee

Podrijetlom iz zapadne Afrike, ackee se danas uglavnom proizvodi i konzumira na Karibima, osobito na Haitiju i Jamajci, gdje je nacionalno voće. Mjereći do 4 inča u promjeru, ovo gomoljasto voće raste na zimzelenom stablu akije. Ima žutu i crvenu kožnu kožu i mora se otvoriti prirodno, barem djelomično, otkrivajući debele dijelove kremaste boje pričvršćene na tri sjajna crna sjemena, prije nego što se ukloni sa stabla. (Nezreli ackee može biti otrovan kada se pojede.) Meso s okusom oraha često se kuha u slanoj vodi ili mlijeku, a zatim lagano prži na maslacu. Poslužuje se i uz bakalar, dodaje se gulašima ili se curryje i jede s rižom.

Budina ruka

Također poznat kao bushukan ili citron s prstima, ovaj citrusno voće & mdash čija koža pomalo podsjeća na limun & mdashis porijeklom iz jugozapadne Kine i sjeveroistočne Indije, a izgleda kao ruka s ogromnim prstima ili žuta lignja. Plod je zimi u sezoni i može narasti do 12 centimetara. Kad se okomito podijeli, otkriva bijelo meso bez soka i često bez sjemenki. Cijenjena zbog svog mirisnog mirisa (poput ljubičice), njegova gusta žuta kora često se koristi za izradu džema i marinada, za aromatiziranje žestokih pića i parfemske odjeće. U Japanu se također smatra totemom za sreću za Novu godinu te se prikazuje kao ukras u domovima.

Monstera Deliciosa

Porijeklom iz Meksika i Srednje Amerike, ova sjajna biljka uglavnom se uzgaja u ukrasne svrhe, ali je njen plod, koji ima oblik klasja i jedini je otrovni dio biljke, popularan u tropima. Potrebno je nešto više od godinu dana da plodovi sazriju kad sazriju, ljuske se počnu odvajati, dopuštajući bijelom mesu iznutra da proviri. Rečeno po okusu poput mješavine ananasa i banane, često se jede svježe, poslužuje se s malo vrhnja, dodaje se u šalice s voćem i sladoledom ili se koristi za aromatiziranje pića.

Chayote

Porijeklom iz Meksika, ova mesnata biljka u obliku kruške poznata je i kao povrtna kruška, chocho, mirliton i kristofen, a pripada istoj obitelji kao dinja, krastavac i tikva. Izvorno iz Srednje Amerike (vjeruje se da je porijeklom iz Gvatemale), svijetlozeleno voće danas se uzgaja u Meksiku i u nekim dijelovima Amerike. Svaki plod može težiti od 6 unci do 3 kilograma, s mesom koje je slično onom vodenog kestena. Može se pripremiti na više načina, uključujući kuhano, pire, ukiseljeno i prženo, a koristi se u svemu, od soka do džemova.

Cherimoya

Podrijetlom iz dolina Bolivije, Kolumbije i Ekvadora, a zatim uzgojen u Čileu i Peruu. Ova ovalna voćka može težiti i do 5 kilograma, a sastoji se od glatke, zelene ljuske i punačke bijele boje s košticama tamnosmeđeg sjemena (koje nije za jelo). Meso mu je sočno i mirisno, konzistencije nalik kremi za koju se kaže da ima okus po mješavini banane, marakuje, papaje i ananasa. Može se prepoloviti, vaditi i jesti sirovo, koristiti u salatama, prečišćavati i pretvarati u pjenu, presavijati u nadjev za pitu ili tart ili zamrznuti i jesti poput sladoleda.

Salak

Porijeklom iz Indonezije i Malezije, salata & mdashal također poznata kao zmijsko voće ili plod zmijske kože & mdashis ima oblik i veličinu zrele smokve, ali sa šiljatim vrhom i smeđom ljuskavom kožom. Priprema se tako što se odvoji vrh i oguli koža kako bi se otkrila tri žućkasto-bijela režnja i tamno smeđe sjeme. Hrskave je teksture i slatkog okusa, pa je popularan izbor za voćnu salatu. Također se koristi u juhama i kremšnitama, a može se naći i u konzervi u sirupu, kandirano, ukiseljeno ili sušeno.

Zmajevo voće

Najpopularnije u jugoistočnoj Aziji, zmajevo voće jede se diljem svijeta, uključujući u Meksiku te u Srednjoj i Južnoj Americi. Ovo voće veličine nara prilično je živahno, sa jarko ružičastom kožicom i velikim ljuskama sa zelenim vrhovima iznutra, sadrži bijelo ili meso boje fuksije prošarano sitnim crnim sjemenkama. Pomalo slatko i hrskavo, za voće se kaže da ima slab okus poput mješavine kivija i kruške ili dinje. Da bi se jeo, odreže se po sredini, a meka unutrašnjost se izvadi. Iako se često jede svjež, koristi se i u sokovima ili smrznutim pićima, ili se dodaje u voćnu salatu.


10 egzotičnih plodova koje vjerojatno niste probali

Kažu da jabuka dnevno drži liječnika podalje, ali što je s cherimoyom? Nikad čuo za to? Cherimoya je voće porijeklom iz gorja Južne Amerike koje je Mark Twain nekoć nazvao "sama ukusnost". Iako ste možda profesionalac kada su u pitanju kruške, avokado i mango, u drugim zemljama postoji mnogo voća koje se smatra delikatesom. Od duriana do salaka, otkrijte 10 egzotičnih plodova koji se njeguju diljem svijeta.

Rambutan

Ovo crveno voće veličine ping-pong-loptice autohtono je u Maleziji, a uzgajalo se i po Tajlandu, Južnom Vijetnamu, Indoneziji, Filipinima, Indiji i Šri Lanki. Ima tanku, kožnu kožu prekrivenu sitnim ružičastim dlačicama po kojoj je i dobio ime (na malajskom rambut znači kosa). Srodnik ličija, iznutra ima bijelo ili ružičasto meso koje je opisano kao sočno i slatko. Često se jede svjež ili konzerviran, u salatama, a u novije vrijeme i u vrhunskim koktelima.

Durian

Ova poslastica u jugoistočnoj Aziji poznata je prije svega po svom snažnom mirisu, za koji se kaže da je sličan truloj hrani ili smeću. Zapravo je toliko oštar da je zabranjen u nekim restoranima i hotelima jer miris može ostati danima. Drvo durian ne donosi plodove sve dok ne napuni 15 godina, zbog čega je njegov cijenjeni usjev vrlo skup i mdashup iznosi 50 USD po plodu, prema National Geographic. Otprilike veličine odbojkaške ljuske, plod ljuske prekriven je kratkim šiljcima, pa ga je potrebno razbiti poput kokosa kako bi dosegao mesnatu sredinu, koja se može jesti sirova, ali se također koristi u bilo čemu, od malezijskih slatkiša i sladoleda do tradicionalne juhe.

Afrički krastavac

Poznat i kao rogata dinja, žele dinja, kiwano ili živa ograda, afrički krastavac živo je voće, s mozaikom zelenih i žutih boja iznutra i jarko narančastom izvana. Potječe iz pustinje Kalahari & mdash, koji se proteže od središnje Bocvane do zapadne središnje Južne Afrike i istočne Namibije, mada se sada može naći u Kaliforniji i Novom Zelandu. Okus su uspoređivali s krastavcima i tikvicama, ili mješavinom banane, krastavca i limuna, a često se koristi za ukrašavanje tanjura ili kao sastojak smoothija i suncokreta.

Ackee

Podrijetlom iz zapadne Afrike, ackee se danas uglavnom proizvodi i konzumira na Karibima, osobito na Haitiju i Jamajci, gdje je nacionalno voće. Mjereći do 4 inča u promjeru, ovo gomoljasto voće raste na zimzelenom akijevu. Ima žutu i crvenu kožnu kožu i mora se otvoriti prirodno, barem djelomično, otkrivajući debele, kremaste dijelove pričvršćene na tri sjajna crna sjemena, prije nego što se ukloni sa stabla. (Nezreli ackee može biti otrovan kada se pojede.) Meso s okusom oraha često se kuha u slanoj vodi ili mlijeku, a zatim lagano prži na maslacu. Poslužuje se i uz bakalar, dodaje se gulašima ili se curryje i jede s rižom.

Budina ruka

Also known as bushukan or fingered citron, this citrus fruit&mdashwhose skin somewhat resembles that of a lemon&mdashis native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year's, and is displayed as a decoration in homes.

Monstera Deliciosa

Native to Mexico and Central America, this shiny plant is largely grown for ornamental purposes, but its fruit, which is shaped like an ear of corn and is the only nonpoisonous part of the plant, is popular in the tropics. It takes just over a year for the fruit to ripen when it does, the scales begin to separate, allowing the white flesh inside to peek through. Said to taste like a blend of pineapple and banana, it's often eaten fresh, served with a bit of cream, added to fruit cups and ice cream, or used to flavor beverages.

Chayote

Native to Mexico, this fleshy, pear-shaped plant is also known as vegetable pear, chocho, mirliton and christophene, and belongs to the same family as melons, cucumber and squash. Originally from Central America (it's believed to be native to Guatemala specifically), the light green fruit is now cultivated throughout Mexico and in certain parts of America. Each fruit can weigh anywhere from 6 ounces to 3 pounds, with flesh that's similar to that of a water chestnut. It can be prepared in a number of ways, including boiled, mashed, pickled and fried, and is used in everything from juice to jams.

Cherimoya

Native to the valleys of Bolivia, Colombia and Ecuador&mdashand subsequently grown in Chile and Peru&mdashthis oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that's pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream.

Salak

Native to Indonesia and Malaysia, salak&mdashalso known as snake fruit or snakeskin fruit&mdashis the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It's prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It's also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried.

Dragon Fruit

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales inside, it contains a white or fuchsia-colored flesh that's dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it's also used in juices or frozen drinks, or tossed into fruit salad.


10 Exotic Fruits You've Probably Never Tried

They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." While you may be a pro when it comes to pears, avocados and mangos, there are plenty of fruits considered delicacies in other countries. From durian to salak, discover 10 exotic fruits that are cherished around the world.

Rambutan

This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. It features a thin, leathery skin covered in tiny pinkish hairs for which it is named (in Malay, rambut means hair). A relative of the lychee, it has a white or pinkish flesh on the inside that is described as juicy and sweet. It's often eaten fresh or canned, in salads and, more recently, in high-end cocktails.

Durian

This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. It's so pungent, in fact, that it's banned from certain restaurants and hotels, as the smell can linger for days. The durian tree does not bear fruit until it is 15 years old, making its prized crop very expensive&mdashup to $50 per fruit, according to National Geographic. About the size of a volleyball, the fruit's shell is covered in short spikes, and needs to be broken open like a coconut to reach the fleshy middle, which can be eaten raw, but is also used in anything from Malaysian candy and ice cream to traditional soups.

African Cucumber

Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. It originates in the Kalahari Desert&mdashwhich spans from central Botswana to west central South Africa and eastern Namibia&mdashbut can now be found in California and New Zealand. The taste has been compared to cucumber and zucchini, or a mix of banana, cucumber and lemon, and it is often used for decorating platters or as an ingredient in smoothies and sundaes.

Ackee

Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Measuring up to 4 inches in diameter, this bulbous fruit grows on the evergreen ackee tree. It has a yellow and red leathery skin and must open naturally, at least partially, revealing thick, cream-colored sections attached to three shiny black seeds, before it is removed from the tree. (An unripe ackee can be poisonous when eaten.) The nutty-flavored flesh is often parboiled in salted water or milk and then lightly fried in butter. It's also served with codfish, added to stews, or curried and eaten with rice.

Buddha's Hand

Also known as bushukan or fingered citron, this citrus fruit&mdashwhose skin somewhat resembles that of a lemon&mdashis native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year's, and is displayed as a decoration in homes.

Monstera Deliciosa

Native to Mexico and Central America, this shiny plant is largely grown for ornamental purposes, but its fruit, which is shaped like an ear of corn and is the only nonpoisonous part of the plant, is popular in the tropics. It takes just over a year for the fruit to ripen when it does, the scales begin to separate, allowing the white flesh inside to peek through. Said to taste like a blend of pineapple and banana, it's often eaten fresh, served with a bit of cream, added to fruit cups and ice cream, or used to flavor beverages.

Chayote

Native to Mexico, this fleshy, pear-shaped plant is also known as vegetable pear, chocho, mirliton and christophene, and belongs to the same family as melons, cucumber and squash. Originally from Central America (it's believed to be native to Guatemala specifically), the light green fruit is now cultivated throughout Mexico and in certain parts of America. Each fruit can weigh anywhere from 6 ounces to 3 pounds, with flesh that's similar to that of a water chestnut. It can be prepared in a number of ways, including boiled, mashed, pickled and fried, and is used in everything from juice to jams.

Cherimoya

Native to the valleys of Bolivia, Colombia and Ecuador&mdashand subsequently grown in Chile and Peru&mdashthis oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that's pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream.

Salak

Native to Indonesia and Malaysia, salak&mdashalso known as snake fruit or snakeskin fruit&mdashis the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It's prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It's also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried.

Dragon Fruit

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales inside, it contains a white or fuchsia-colored flesh that's dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it's also used in juices or frozen drinks, or tossed into fruit salad.


10 Exotic Fruits You've Probably Never Tried

They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." While you may be a pro when it comes to pears, avocados and mangos, there are plenty of fruits considered delicacies in other countries. From durian to salak, discover 10 exotic fruits that are cherished around the world.

Rambutan

This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. It features a thin, leathery skin covered in tiny pinkish hairs for which it is named (in Malay, rambut means hair). A relative of the lychee, it has a white or pinkish flesh on the inside that is described as juicy and sweet. It's often eaten fresh or canned, in salads and, more recently, in high-end cocktails.

Durian

This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. It's so pungent, in fact, that it's banned from certain restaurants and hotels, as the smell can linger for days. The durian tree does not bear fruit until it is 15 years old, making its prized crop very expensive&mdashup to $50 per fruit, according to National Geographic. About the size of a volleyball, the fruit's shell is covered in short spikes, and needs to be broken open like a coconut to reach the fleshy middle, which can be eaten raw, but is also used in anything from Malaysian candy and ice cream to traditional soups.

African Cucumber

Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. It originates in the Kalahari Desert&mdashwhich spans from central Botswana to west central South Africa and eastern Namibia&mdashbut can now be found in California and New Zealand. The taste has been compared to cucumber and zucchini, or a mix of banana, cucumber and lemon, and it is often used for decorating platters or as an ingredient in smoothies and sundaes.

Ackee

Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Measuring up to 4 inches in diameter, this bulbous fruit grows on the evergreen ackee tree. It has a yellow and red leathery skin and must open naturally, at least partially, revealing thick, cream-colored sections attached to three shiny black seeds, before it is removed from the tree. (An unripe ackee can be poisonous when eaten.) The nutty-flavored flesh is often parboiled in salted water or milk and then lightly fried in butter. It's also served with codfish, added to stews, or curried and eaten with rice.

Buddha's Hand

Also known as bushukan or fingered citron, this citrus fruit&mdashwhose skin somewhat resembles that of a lemon&mdashis native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year's, and is displayed as a decoration in homes.

Monstera Deliciosa

Native to Mexico and Central America, this shiny plant is largely grown for ornamental purposes, but its fruit, which is shaped like an ear of corn and is the only nonpoisonous part of the plant, is popular in the tropics. It takes just over a year for the fruit to ripen when it does, the scales begin to separate, allowing the white flesh inside to peek through. Said to taste like a blend of pineapple and banana, it's often eaten fresh, served with a bit of cream, added to fruit cups and ice cream, or used to flavor beverages.

Chayote

Native to Mexico, this fleshy, pear-shaped plant is also known as vegetable pear, chocho, mirliton and christophene, and belongs to the same family as melons, cucumber and squash. Originally from Central America (it's believed to be native to Guatemala specifically), the light green fruit is now cultivated throughout Mexico and in certain parts of America. Each fruit can weigh anywhere from 6 ounces to 3 pounds, with flesh that's similar to that of a water chestnut. It can be prepared in a number of ways, including boiled, mashed, pickled and fried, and is used in everything from juice to jams.

Cherimoya

Native to the valleys of Bolivia, Colombia and Ecuador&mdashand subsequently grown in Chile and Peru&mdashthis oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that's pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream.

Salak

Native to Indonesia and Malaysia, salak&mdashalso known as snake fruit or snakeskin fruit&mdashis the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It's prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It's also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried.

Dragon Fruit

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales inside, it contains a white or fuchsia-colored flesh that's dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it's also used in juices or frozen drinks, or tossed into fruit salad.


10 Exotic Fruits You've Probably Never Tried

They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." While you may be a pro when it comes to pears, avocados and mangos, there are plenty of fruits considered delicacies in other countries. From durian to salak, discover 10 exotic fruits that are cherished around the world.

Rambutan

This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. It features a thin, leathery skin covered in tiny pinkish hairs for which it is named (in Malay, rambut means hair). A relative of the lychee, it has a white or pinkish flesh on the inside that is described as juicy and sweet. It's often eaten fresh or canned, in salads and, more recently, in high-end cocktails.

Durian

This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. It's so pungent, in fact, that it's banned from certain restaurants and hotels, as the smell can linger for days. The durian tree does not bear fruit until it is 15 years old, making its prized crop very expensive&mdashup to $50 per fruit, according to National Geographic. About the size of a volleyball, the fruit's shell is covered in short spikes, and needs to be broken open like a coconut to reach the fleshy middle, which can be eaten raw, but is also used in anything from Malaysian candy and ice cream to traditional soups.

African Cucumber

Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. It originates in the Kalahari Desert&mdashwhich spans from central Botswana to west central South Africa and eastern Namibia&mdashbut can now be found in California and New Zealand. The taste has been compared to cucumber and zucchini, or a mix of banana, cucumber and lemon, and it is often used for decorating platters or as an ingredient in smoothies and sundaes.

Ackee

Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Measuring up to 4 inches in diameter, this bulbous fruit grows on the evergreen ackee tree. It has a yellow and red leathery skin and must open naturally, at least partially, revealing thick, cream-colored sections attached to three shiny black seeds, before it is removed from the tree. (An unripe ackee can be poisonous when eaten.) The nutty-flavored flesh is often parboiled in salted water or milk and then lightly fried in butter. It's also served with codfish, added to stews, or curried and eaten with rice.

Buddha's Hand

Also known as bushukan or fingered citron, this citrus fruit&mdashwhose skin somewhat resembles that of a lemon&mdashis native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year's, and is displayed as a decoration in homes.

Monstera Deliciosa

Native to Mexico and Central America, this shiny plant is largely grown for ornamental purposes, but its fruit, which is shaped like an ear of corn and is the only nonpoisonous part of the plant, is popular in the tropics. It takes just over a year for the fruit to ripen when it does, the scales begin to separate, allowing the white flesh inside to peek through. Said to taste like a blend of pineapple and banana, it's often eaten fresh, served with a bit of cream, added to fruit cups and ice cream, or used to flavor beverages.

Chayote

Native to Mexico, this fleshy, pear-shaped plant is also known as vegetable pear, chocho, mirliton and christophene, and belongs to the same family as melons, cucumber and squash. Originally from Central America (it's believed to be native to Guatemala specifically), the light green fruit is now cultivated throughout Mexico and in certain parts of America. Each fruit can weigh anywhere from 6 ounces to 3 pounds, with flesh that's similar to that of a water chestnut. It can be prepared in a number of ways, including boiled, mashed, pickled and fried, and is used in everything from juice to jams.

Cherimoya

Native to the valleys of Bolivia, Colombia and Ecuador&mdashand subsequently grown in Chile and Peru&mdashthis oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that's pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream.

Salak

Native to Indonesia and Malaysia, salak&mdashalso known as snake fruit or snakeskin fruit&mdashis the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It's prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It's also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried.

Dragon Fruit

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales inside, it contains a white or fuchsia-colored flesh that's dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it's also used in juices or frozen drinks, or tossed into fruit salad.


10 Exotic Fruits You've Probably Never Tried

They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." While you may be a pro when it comes to pears, avocados and mangos, there are plenty of fruits considered delicacies in other countries. From durian to salak, discover 10 exotic fruits that are cherished around the world.

Rambutan

This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. It features a thin, leathery skin covered in tiny pinkish hairs for which it is named (in Malay, rambut means hair). A relative of the lychee, it has a white or pinkish flesh on the inside that is described as juicy and sweet. It's often eaten fresh or canned, in salads and, more recently, in high-end cocktails.

Durian

This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. It's so pungent, in fact, that it's banned from certain restaurants and hotels, as the smell can linger for days. The durian tree does not bear fruit until it is 15 years old, making its prized crop very expensive&mdashup to $50 per fruit, according to National Geographic. About the size of a volleyball, the fruit's shell is covered in short spikes, and needs to be broken open like a coconut to reach the fleshy middle, which can be eaten raw, but is also used in anything from Malaysian candy and ice cream to traditional soups.

African Cucumber

Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. It originates in the Kalahari Desert&mdashwhich spans from central Botswana to west central South Africa and eastern Namibia&mdashbut can now be found in California and New Zealand. The taste has been compared to cucumber and zucchini, or a mix of banana, cucumber and lemon, and it is often used for decorating platters or as an ingredient in smoothies and sundaes.

Ackee

Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Measuring up to 4 inches in diameter, this bulbous fruit grows on the evergreen ackee tree. It has a yellow and red leathery skin and must open naturally, at least partially, revealing thick, cream-colored sections attached to three shiny black seeds, before it is removed from the tree. (An unripe ackee can be poisonous when eaten.) The nutty-flavored flesh is often parboiled in salted water or milk and then lightly fried in butter. It's also served with codfish, added to stews, or curried and eaten with rice.

Buddha's Hand

Also known as bushukan or fingered citron, this citrus fruit&mdashwhose skin somewhat resembles that of a lemon&mdashis native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year's, and is displayed as a decoration in homes.

Monstera Deliciosa

Native to Mexico and Central America, this shiny plant is largely grown for ornamental purposes, but its fruit, which is shaped like an ear of corn and is the only nonpoisonous part of the plant, is popular in the tropics. It takes just over a year for the fruit to ripen when it does, the scales begin to separate, allowing the white flesh inside to peek through. Said to taste like a blend of pineapple and banana, it's often eaten fresh, served with a bit of cream, added to fruit cups and ice cream, or used to flavor beverages.

Chayote

Native to Mexico, this fleshy, pear-shaped plant is also known as vegetable pear, chocho, mirliton and christophene, and belongs to the same family as melons, cucumber and squash. Originally from Central America (it's believed to be native to Guatemala specifically), the light green fruit is now cultivated throughout Mexico and in certain parts of America. Each fruit can weigh anywhere from 6 ounces to 3 pounds, with flesh that's similar to that of a water chestnut. It can be prepared in a number of ways, including boiled, mashed, pickled and fried, and is used in everything from juice to jams.

Cherimoya

Native to the valleys of Bolivia, Colombia and Ecuador&mdashand subsequently grown in Chile and Peru&mdashthis oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that's pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream.

Salak

Native to Indonesia and Malaysia, salak&mdashalso known as snake fruit or snakeskin fruit&mdashis the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It's prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It's also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried.

Dragon Fruit

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales inside, it contains a white or fuchsia-colored flesh that's dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it's also used in juices or frozen drinks, or tossed into fruit salad.


10 Exotic Fruits You've Probably Never Tried

They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." While you may be a pro when it comes to pears, avocados and mangos, there are plenty of fruits considered delicacies in other countries. From durian to salak, discover 10 exotic fruits that are cherished around the world.

Rambutan

This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. It features a thin, leathery skin covered in tiny pinkish hairs for which it is named (in Malay, rambut means hair). A relative of the lychee, it has a white or pinkish flesh on the inside that is described as juicy and sweet. It's often eaten fresh or canned, in salads and, more recently, in high-end cocktails.

Durian

This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. It's so pungent, in fact, that it's banned from certain restaurants and hotels, as the smell can linger for days. The durian tree does not bear fruit until it is 15 years old, making its prized crop very expensive&mdashup to $50 per fruit, according to National Geographic. About the size of a volleyball, the fruit's shell is covered in short spikes, and needs to be broken open like a coconut to reach the fleshy middle, which can be eaten raw, but is also used in anything from Malaysian candy and ice cream to traditional soups.

African Cucumber

Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. It originates in the Kalahari Desert&mdashwhich spans from central Botswana to west central South Africa and eastern Namibia&mdashbut can now be found in California and New Zealand. The taste has been compared to cucumber and zucchini, or a mix of banana, cucumber and lemon, and it is often used for decorating platters or as an ingredient in smoothies and sundaes.

Ackee

Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Measuring up to 4 inches in diameter, this bulbous fruit grows on the evergreen ackee tree. It has a yellow and red leathery skin and must open naturally, at least partially, revealing thick, cream-colored sections attached to three shiny black seeds, before it is removed from the tree. (An unripe ackee can be poisonous when eaten.) The nutty-flavored flesh is often parboiled in salted water or milk and then lightly fried in butter. It's also served with codfish, added to stews, or curried and eaten with rice.

Buddha's Hand

Also known as bushukan or fingered citron, this citrus fruit&mdashwhose skin somewhat resembles that of a lemon&mdashis native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year's, and is displayed as a decoration in homes.

Monstera Deliciosa

Native to Mexico and Central America, this shiny plant is largely grown for ornamental purposes, but its fruit, which is shaped like an ear of corn and is the only nonpoisonous part of the plant, is popular in the tropics. It takes just over a year for the fruit to ripen when it does, the scales begin to separate, allowing the white flesh inside to peek through. Said to taste like a blend of pineapple and banana, it's often eaten fresh, served with a bit of cream, added to fruit cups and ice cream, or used to flavor beverages.

Chayote

Native to Mexico, this fleshy, pear-shaped plant is also known as vegetable pear, chocho, mirliton and christophene, and belongs to the same family as melons, cucumber and squash. Originally from Central America (it's believed to be native to Guatemala specifically), the light green fruit is now cultivated throughout Mexico and in certain parts of America. Each fruit can weigh anywhere from 6 ounces to 3 pounds, with flesh that's similar to that of a water chestnut. It can be prepared in a number of ways, including boiled, mashed, pickled and fried, and is used in everything from juice to jams.

Cherimoya

Native to the valleys of Bolivia, Colombia and Ecuador&mdashand subsequently grown in Chile and Peru&mdashthis oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that's pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream.

Salak

Native to Indonesia and Malaysia, salak&mdashalso known as snake fruit or snakeskin fruit&mdashis the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It's prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It's also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried.

Dragon Fruit

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales inside, it contains a white or fuchsia-colored flesh that's dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it's also used in juices or frozen drinks, or tossed into fruit salad.


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