Vous êtes sur la page 1sur 2


These are fruits, which are native to the tropical regions around the world and are best cultivated in the tropical climate. Banana: Bananas are the best known tropical fruit and one of the most healthy and versatile. Native to south East Asia, bananas are usually eaten ripe on their own, or raw. Bananas are harvested unripe and stored in humid atmosphere to ripen slowly. Their scope of use in the kitchen is enormous. They can be baked, stewed, mashed or used fresh for various salads, desserts and drinks. Mango: Mangoes are one of the earliest cultivated fruits and have been grown in India for about 5,000 years. At least 500 mango varieties are grown in India. They are also enjoyed green as salads and preserved as pickles. Mango pulp, juices and purees are also available in the market. Pineapple: Pineapple is a herbaceous, perennial plant with large pointed leaves. Fresh pineapple is good uncooked and is often used as a topping for a cheesecake or a tart and in fresh fruit salad. Guava: Native to American tropics and is generally grow all the year round. It best eaten fresh and is used in fresh, jams, jellies, marmalades and dessert. It needs to ripen at room temperature until peel colour changes from light green to yellow in colour. The colour of the flesh varies from white to pinkish red and is juicy, sweet to acid tasting and flavourful. Jackfruit: This is the largest tree-borne fruit .The yellowish pulp taste a bit like banana. Ripe jackfruit can be peeled and eaten raw and the pulp is sweet and the seed rather bland. The seed are better boiled, roasted or fried to be served as a vegetable or a curry. Lychee: This popular tropical fruit is about the size of a walnut, with a bumpy red shell encasing white translucent pulp that's similar in texture to a grape. The flavour is sweet, exotic and very juicy. Papaya: It is widely cultivate in all tropical countries. Papaya is a large fruit with yellowish rind and reddish yellow flesh with a large central cavity with many seeds. Papain, an enzyme found in papaya is used as a tenderiser. Pomegranate: The fruit originated is the Middle East, and the Moors brought pomegranate to Spain. Pomegranates are round, reddish-gold, and about two to five inches in diameter with juicy, crunchy kernels inside the pomegranate are held in a cream-coloured, bitter membrane that is not edible.

The book of Ingredients: Pages 114 and 248-253