Red exotic fruit are healthy and high in nutrients, a great source of vitamins and a perfect product for consuming those much loved antioxidants. Here is top 10 rd exotic fruit you should try at least once, the ones I eat and enjoy most often. I know that it’s important to eat a variety of both fruit.
I am lucky to enjoy a variety of red exotic fruit year-round whether they are grown locally or imported. From obvious red ingredients like strawberries to more obscure finds that don’t initially come to mind when you think red food: watermelons, prickly . . .
Red Cherries
Probably the most suggestive fruit of them all, it’s a symbol of the sweetness of life, of the very best we can get, so perfect for Valentine’s Day. Red cherries are good for eating if you want to get more fibre, vitamins and minerals such as potassium, Vitamin A, calcium and folic acid. Try these tasty cherry desert recipes.
Red apple
Famously the fruit that put Snow White into a coma, the red apple again is a symbol rich in meaning, representing forbidden knowledge. The most common varieties of red apple are called Red Delicious, Golden Delicious, Granny Smith, McIntosh, Rome Beauty, Fuji, Jonathan, York, Gala, Idared, Pink Lady and Yellow Newton. Try these eight easy apple recoiipes for more than just apple pie.
Watermelon
A summer favourite the watermelon has numerous health benefits including helping lower blood pressure. There are many other vitamins in watermelon such as phosphorous, magnesium, copper, calcium, iron and manganese and many people eat watermelon to lose weight. It has a subtle flavour that is unmistakeable and pairs very well with savoury. Try these nine watermelon recipes for summer cooking.
Cranberries
Go beyond cranberries with turkey and instead use them as a marinade for BBQ meats, they’ll go in just about any baked cake, scone or muffin and they’ll always go into salads and, of course, smoothies. Try these six canberry recipies for sweet and sour cooking.
Jabuticaba
Jabuticaba is an unusual case of a fruit that grows directly on the trunk of the tree. The fruits can be eaten straight off the tree and grow to around 1.5 inches in diameter.
Often the fruit is used in a similar manner to grapes, which is why some parts of the world also have jabuticaba wines and liqueurs.
Gac AKA Baby Jackfruit
From the outside, gac does kind of look like a baby jackfruit, but visual appearance is where the similarity ends. The fruit has a very short harvest season, making it a relatively rare food.
Because of this, it is often used for festive or ceremonial occasions, rather than as an ingredient. One common dish from the fruit involves cooking the flesh and the seeds in rice, resulting in a bright orange rice dish.
Dietary supplements from the fruit have also been produced as it offers a high amount of phytonutrients.
Yangmei
The yangmei fruit is extremely common in China and is frequently eaten raw and used in creating alcoholic drinks. However, it is much less common outside of China, because the fruit is very perishable, making it challenging to transport.
The fruit is small, slightly larger than a cherry, and has a similar taste and texture to a strawberry. Even where the fruit is common it can often be expensive, as it has to be chilled from when it is harvested onwards.
Miracle Fruit
Surprisingly, the name miracle fruit is entirely accurate. This unusual berry is significant because glycoproteins within it bind to the taste buds on the tongue.
The end result of this is that for roughly an hour, any other food you try will be distorted into having a sweet taste. This feature of the fruit can create whole new taste. This effect means that you could eat the fruit and then eat a lemon, and that lemon would taste sweet.
Pitanga AKA Surinam Cherry
Technically, the Surinam cherry isn’t actually a cherry and the fruit doesn’t even look that much like a cherry. They are also a bit of an acquired taste, especially as they don’t actually taste anything like a cherry.
They should also only be eaten when they are completely ripe. At that time they are a deep red color. Fruits that aren’t as ripe won’t necessarily make you sick, but you will regret trying anything even a little bit less ripe.
Saguaro
Saguaro is a cactus species that is particularly common in Arizona, although it is also found in other parts of the United States and further afield.
The cactus grows bright red fruit that have to be harvested using a stick because of the spines of the cactus. Most of the time the fruit is used to make a syrup, which is a particularly rare type of syrup.
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