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~ Tropical Fruit List

Cut Sapodilla fruits

Below is a List of Tropical Fruits with pictures and descriptions. Tropical fruits grow on plants of all habitats. The only characteristic that they share is an intolerance of frost.

Name Image Description
Abiu Pouteria caimito 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.

See Glossary : Abiu

Açaí Acai Berry 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.

See Glossary : Acai Berry

Acerola Acerola - Barbados Cherries 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.

See Glossary : Acerola

Ackee Ackee Fruit on tree 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.

See Glossary : Ackee

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.

See Glossary : African Cherry Orange

Allspice Whole allspice berries Allspice is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.

See Glossary : Allspice

Ambarella Unripe ambarella fruit 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.

See Glossary : Ambarella

American Persimmon Diospyros virginiana is a persimmon species commonly called the American Persimmon, Eastern Persimmon, “‘Simmon”, “Possumwood”, or “Sugar-plum”. It ranges from southern Connecticut/Long Island to Florida, and west to Texas, Louisiana, Oklahoma, and Kansas. The tree grows wild but has been cultivated for its fruit and wood since prehistoric times by Native Americans. See also Oriental Persimmon for the common persimmon in Australia.
Araza Araza is a really sour, yellow, softball sized fruit that has a thin outer peel. Sometimes eaten fresh, out of hand, although the fruits are quite acidic.

See Glossary : Araza

Atemoya

See Glossary : Atemoya

Avocado It is used in both savoury and sweet dishes, though in many countries not for both. Very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.

See Glossary : Avocado

Babaco

See Glossary : Babaco

Bacupari A fruit native to Brazil. Bacupari are yellow fruit with edible arils that have a sweet, pleasantly acidic taste and are said to have good anti-cancer properties.

See Glossary : Bacupari

Bacuri

See Glossary : Bacuri

Bael

See Glossary : Bael

Banana Banana Recipes 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.

See Glossary : Banana

Barbadine

See Glossary : Barbadine

Barbados Cherry Acerola - Barbados Cherries Refer to Acerola.

See Glossary : Barbados Cherry

Betel Nut

See Glossary : Betel Nut

Bignay

See Glossary : Bignay

Bilimbi

See Glossary : Bilimbi

Biribá The fruit pulp is very soft and sweet, tasting somewhat like a lemon meringue pie. Some reports of the flavour are extremely favourable, others more moderate. It is generally eaten out of the hand, though some chefs have used it for cooking, and wine has been made out of it in Brazil.

See Glossary : Biribá

Black Mulberry

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Bolivian Coconut

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Bottle Gourd

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Breadnut

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Burmese Grape

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Caimito

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Calabash Tree

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Calamansi Calamondin Refer to Calamondin

See Glossary : Calamansi

CamuCamu

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Canistel

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Cape Gooseberry

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Capulin Cherry

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Carambola Carambola The fruit has distinctive ridges running down its sides (usually five, but can sometimes vary); in cross-section, it resembles a star, hence its name. The entire fruit is edible and is usually eaten out of hand.

See Glossary : Carambola

Cassabanana Cassabanana Sweetly scented and resembles a yellow-orange, orange-red, or maroon-black cucumber. Smooth glossy skin surrounds yellow to orange pulp.

See Glossary : Cassabanana

Cattley Guava

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Cawesh

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Ceriman

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Ceylon Gooseberry

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Chayote Choko Refer to Choko

See Glossary : Chayote

Chempedak

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Chenet

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Cherimoya The cherimoya looks like no other fruit, it’s a cross between being heart-shaped and round with rough-textured but thin skin which varies from a yellow-greenish tinge to dark green. The fruit or pulp is very creamy and juicy usually a creamy white colour with a few dark seeds found within it.
Chilean Guava

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Chinese Jujube

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Cherry of the Rio Grande

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Chinese Olive

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Chupa-Chupa

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Coco Plum

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Cocona

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Double Coconut

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Coconut The coconut palm, Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from 16th century Portuguese and Spanish cocos, meaning “grinning face”, from the three small holes on the coconut shell that resemble human facial features.

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Cola Nut

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Costa Rican Guava

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Cupuaçu Cupuaçu cut open The white pulp of the cupuaçu has an odour described as a mix of chocolate and pineapple and is frequently used in desserts, juices and sweets. The juice tastes primarily like a pear, with a hint of banana.

See Glossary : Cupuaçu

Curry-leaf Tree

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Cocoplum

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Custard Apple

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Damson Plum The skin of the damson can have a very tart flavour, particularly when unripe (the term “damson” is often used to describe red wines with rich yet acidic plummy flavours).

See Glossary : Damson Plum

Date Plum

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Dead Man’s Fingers

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Dragonfruit

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Duku

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Durian

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Elephant Apple

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Emblica

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Gambooge

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Genip

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Giant Granadilla

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Governor’s Plum

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Grapefruit

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Grumichama

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Guanabana

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Guarana

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Guava

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Guavaberry

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Hairless Rambutan

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Hog Plum

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Horned Melon

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Huito

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Honeydew

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Ice Cream Bean

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Ilama

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Imbe

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Indian Almond

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Indian Fig

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Indian Gooseberry

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Indian Jujube

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Indian Prune

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Jaboticaba

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Jackfruit Enormous and prickly on the outside, jackfruit looks somewhat like durian (though jackfruit is usually even larger). Once a jackfruit is cracked open, what you will find inside are pods or “bulbs”. Often referred to as the seeds, these bulbs are actually a kind of fleshy covering for the true seeds or pits, which are round and dark like chestnuts. The fleshy part (the “bulb”) can be eaten as is, or cut up and cooked. When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, canned jackfruit (in brine) is sometimes referred to as “vegetable meat”.
Jamaica Pepper Whole allspice berries Refer to Allspice.

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Jamaican Pimento Whole allspice berries Refer to Allspice.

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Jambul

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Jatobá

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Jelly Plum

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Jocote

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Kandis

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Kapok

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Karonda

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Kei Apple

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Kepel Fruit

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Key Lime

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Kitembilla

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Kiwano

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Kiwifruit The kiwifruit, or often shortened to kiwi in many parts of the world, is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia.
Kwai Muk

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Korlan

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Kundong

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Lakoocha

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Langsat Langsat is cultivated mainly for its fruit, which can be eaten raw. The fruit can also be bottled in syrup. The wood is hard, thick, heavy, and resilient, allowing it to be used in the construction of rural houses.
Lanzones

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Lemon The lemon is a small evergreen tree native to Asia, and the tree’s ellipsoidal yellow fruit. The fruit’s juice, pulp and peel, especially the zest, are used as foods. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.
Leucaena

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Limeberry

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Limequat

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Lime The Persian lime is the variety most commonly found in grocery stores. It is usually seedless, and has light-green to yellow pulp which is tender and acidic, yet lacking the distinctive bouquet of the Key lime. It can be used interchangeably for the same purposes as Key limes and lemons, and is often used as a substitute for vinegar.
Longan The seed is small, round and hard, and of an enamel-like, lacquered black. The fully ripened, freshly harvested shell is bark-like, thin, and firm, making the fruit easy to shell by squeezing the fruit out as if one is “cracking” a sunflower seed.
Loquat

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Louvi

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Lucuma

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Lulo Naranjilla Refer to Naranjilla

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Lychee The Lychee has a delicate, whitish pulp with a floral smell and a fragrant, sweet flavour. Since this perfumey flavour is lost in canning, the fruit is usually eaten fresh.

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Mabolo

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Macadamia

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Madrono

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Malabar Plum

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Malay Apple

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Mammee Apple

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Mamey

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Mamoncillo

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Mangaba

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Mango The mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a rockmelon or avocado, or may have a fibrous texture.
Mangosteen Mangosteen is native to South East Asia and is known as the Queen of Tropical Fruits. Its tree produces fruit of the most delectable flavours.

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Manila Tamarind

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Ma-praang

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Mayan Breadnut

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Maypop

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Medlar

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Meiwa Kumquat

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Melinjo

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Melon Pear

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Miracle Fruit

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Monstera

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Montessa Granadilla

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Mountain Soursop

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Monkey Jackfruit

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Monkey Tamarind

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Mundu

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Muskmelon

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Myrtle Pepper Whole allspice berries Refer to Allspice.

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Nagami Kumquat

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Nance

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Naranjilla Naranjilla Naranjilla is native to the Andes mountains in Colombia, Ecuador and Peru. The fruit has a leather like orange skin covered with a hairy fuzz. The inside looks like green tomato.

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Neem

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Newspice Whole allspice berries Refer to Allspice.

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Noni

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Nutmeg Nutmeg is a mystical spice with powers we both harness (gastronomically speaking) and must be wary of. For if you ingest too much of this magical seed, it might be the worst trip of your life, lasting days, with tons of unsavoury side effects. But just a dash here and a sprinkle there, and nutmeg adds a mildly sweet and bitter, not-to-be-missed dimension to all manner of dishes. The tree that produces nutmeg also produces mace – both spices come from the tree’s fruit, which splits into a red outer membrane (mace) and an inner brown seed (nutmeg). Nutmeg is both more pungent and sweeter than its brother, mace.
Oil Palm

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Olive A staple of Mediterranean cuisines, olives are most often eaten out of hand, though cooks also use them to flavour everything from pizzas to martinis. Raw olives must be cured before they can be eaten, and the curing medium — usually lye, brine, or salt — affects their flavour and texture. So too does the olive’s degree of ripeness when it’s picked. Green olives are picked while unripe, which makes them denser and more bitter than brown or black olives, which stay on the tree until fully ripened. Olives become bitter if they’re cooked too long, so always add them to hot dishes at the last minute. Opened cans or jars of olives should be refrigerated, but some olives can be stored at room temperature if they’re submerged in brine or olive oil.
Otaheite Gooseberry Phyllanthus acidus, known as the Otaheite gooseberry, Malay gooseberry, Tahitian gooseberry, country gooseberry, star gooseberry, West India gooseberry, damsel, grosella (in Puerto Rico), karamay (in the Philippines), or simply gooseberry tree, is one of the trees with edible small yellow berries fruit in the Phyllanthaceae family. Despite its name, the plant does not resemble the gooseberry, except for the acidity of its fruits. It is mostly cultivated for ornamentation.
Orange

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Oriental Persimmon Asian persimmon
Palmyra Palm

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Papaya Two kinds of papayas are commonly grown. One has sweet, red (or orangish) flesh, and the other has yellow flesh; in Australia these are called “red papaya” and “yellow papaw”, respectively. Either kind, picked green, is called a “green papaya.”
Passionfruit

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Pawpaw

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Peach Palm

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Peanut Butter Fruit It produces a small red-orange fruits with sticky, dense pulp and a flavour resembling that of dried figs or peanut butter, hence the name.
Pecan

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Pepino

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Pequi

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Pewa

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Phalsa

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Pigeon Pea

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Pili Nut

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Pindo Palm

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Pineapple The pineapple is technically not a single fruit, but a sorosis. The fruits of a hundred or more separate flowers grow on the plant spike. As they grow, they swell with juice and pulp, expanding to become the “fruit.” Pineapples do not grow on trees, as many erroneously think. They are the fruit of a bromeliad, rising from the centre on a single spike surrounded by sword-like leaves. The pineapple plant is the only bromeliad to produce edible fruit. Commercial pineapple plants are only harvested two to three years, because the fruit begins to get smaller with each year of plant life.
Pineapple Guava

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Pistachio

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Pitaya

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Pitomba

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Pois Doux

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Pomegranate The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Pomegranate juice has long been a popular drink in Persian and Indian cuisine, and is now widely distributed in Australia, the United States and Canada.
Pommecythère

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Pommerac

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Pulasan

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Pummelo

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Pupunha

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Purple Guava

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Purple Granadilla

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Purple Mombin

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Rambutan The rambutan is native to the Indonesian region, and other regions of tropical Southeast Asia. It is closely related to several other edible tropical fruits including the lychee, longan, and mamoncillo.
Red Granadilla

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Red Mombin

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Riberry

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Ridged Gourd

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Rollinia

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Rose Apple

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Rough Shell Macadamia

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Safou
Salak

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Santol

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Sapodilla Cut Sapodilla fruits

See Glossary : Sapodilla

Sea Grape

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Soncoya

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Soursop

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Spanish lime

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Star Apple

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Strawberry Guava

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Strawberry Pear

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Sugar Apple

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Summer Squash

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Surinam Cherry

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Sweet Granadilla

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Sweet Orange

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Sweet Pepper

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Sweetsop

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Tahitian Apple

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Tangerine

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Tamarind Tamarind is a kind of sweet and sour fruit that grows in a pod. While some cuisines use tamarind to make desserts and even confectionery, in Thai cooking it is used mostly in savoury dishes. While pods of tamarind are available in many Asian stores, it is more convenient to purchase tamarind puree (and it tastes just as good). In this form, it resembles molasses. Look for it in jars at your local Asian market.
Ugni

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Vanilla

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Velvet Tamarind

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Voavanga

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Wampee

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Water Apple

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Watermelon The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (green, yellow and sometimes white) and a juicy, sweet interior flesh (usually deep red to pink, but sometimes orange, yellow and even green if not ripe).
Wax Jambu

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Wax Gourd

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White Sapote

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Winged Bean

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Wood Apple

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Xigua

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Yantok

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Yellow Granadilla

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Yellow Mombin

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Youngberry Youngberry The sweet taste and lack of many seeds make the Youngberry perfect for fresh eating. Though best eaten fresh, Youngberries can also be frozen to be enjoyed at a later time.

See Glossary : Youngberry

Ziziphus

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