|
|
|
|
|
|
|
carambola -
durian -
mangosteen - nashi pear - persimmon
|
|
|
|
Carambolas (Starfruit)
A yellow berry
type of fruit that
grows on shrub-like trees and has a length of about 12 cm and has five
sharp ribs.
Contains vitamin C
and a lot of
vitamin B.
The sweet carambola
is called
blimbing manis in Malaysia. The sour type is called blimbing asem. This
is a smaller type of fruit and is not exported.
Unripe fruits are
green-yellow.
Always buy a carambola ripe thus yellow, because once picked it ripens
badly.
They are grown in
Malaysia, Brasil
and tropical Africa.
Ripe fruits can be
saved in the
fridge for about a week. Unripe fruits are best saved on the fruit bowl
in the living room.
Nutrition Facts
Selection
Recipes
Acidity
Durians
The stinking
fruit. During the
riping process this fruit spreads a bad smell. This is so bad that in
south-east
Asia the fruit may not be taken into an airplane or hotels.
The taste of the
durian is very
good and special, like vanilla. So special that even durian parties are
organised.
Do not store the
durian, it smells
too bad.
Nutrition Facts
Selection
Recipes
Acidity
 Mangosteens
The mangosteen
tree starts giving fruit after 10 to 15 years growing.
Tastes
delicious,
like a combination of strawberries & grapes, yam yam !
Mangosteens
are the favourite food of Orang Utans.
Is
a kind
of white mandarin with a thick red peel.
Cool
shortly
before serving, can be kept 1 to 2 days, at 12 degr. C., not in the
refrigerator.
Nutrition Facts
Selection
Recipes
Acidity
|
|
Nashi
or Asian pears
Are picked
when ripe and can therefore be consumed immediately.
Ripe
fruits
are still hard.
Can
be kept
for a week in the refrigerator.
Nutrition Facts
Selection
Recipes
Acidity
|
|
|
|
Persimmons
/ Kakis / Sharons
Large orange-red
plum-like edible fruit.
A
tomato
sized fruit in the colors yellow, orange and red.
Tastes
very
sweet, a bit like apricots.
The
Kaki
only can be eaten over-ripe because the tannin has disappeared by then.
The
kaki
has a jelly-like fruitflesh with two to eight not edible pits.
The
Sharon
is an improved kaki that has been named after the valley of the river
in
Israel where the fruit is cultivated. The sharon doesn't have the
poisonous
pits and tannin and therefore does not have to be eaten over-ripe.
Unripe
fruits
ripen best at room temperature, ripe fruits can be kept a few days in
the
refrigerator.
Nutrition Facts
Selection
Recipes
Acidity
Home
- Tropical
Fruit
|
|
|
