In the summertime, you can find them fresh and eat them out of hand, but they are more also commonly found in a seeded, pulpy preserves of the same name. Each individual fruit is the size of a small cherry tomato and packs an acidic punch, though the fruit may also be quite sweet. The physalis are another member of the nightshade family, this time hidden inside a papery husk not unlike a tomatillo. Physalis (Cape Gooseberry, Chinese Lantern, Colombia: uchuva, Peru: aguaymanto) The flavor is mildly sweet, and they can be found jarred in syrup, but purists will prefer theirs fresh. You can eat the skin or squeeze the flesh out, but either way, eating nisperos is messy business, and one or two seeds are contained in each fig-sized fruit which must be spit into your hand or onto the street. Nisperos are one of the harbingers of spring in the southern hemisphere, and these soft yellowish orange fruits often appear at the market in giant piles with leaves still attached. (Originally from the SE of China, now in the Americas in: Subtropical areas in Chile, Uruguay, Argentina, Brazil) Nísperos (loquats, Japanese medlar, ameixa amarela) The taste is a cross between papaya and a really strong tomato flavor, and the flesh is soft. It can be eaten raw or cooked with a syrup, and often shows up in juice. It may be orange or yellow in flavor, and oblong in shape with a defined pointed end. This distant relative of the tomato, also part of the nightshade family, is found in Peru, Chile, Ecuador, Colombia, and Bolivia, and is cultivated in other parts of the world, including New Zealand. (In the Americas: Guatemala, Honduras, Brazil, Ecuador, Argentina, Colombia, Venezuela, Jamaica, Puerto Rico and Haiti) They’re tart, occasionally eaten out of hand with salt, and show up in a sliceable jelly similar to Brazilian goiabada, in this case called dulce de membrillo or simply membrillo. The mutant-apple looking membrillo is usually yellow, has a pronounced bump at the end, and bruises easily, leading to the Chilean expression “mas machucado que un membrillo” (more bruised than a quince). (In the Americas: Mexico, Chile, temperate zones) ![]() Depending on the variety, it can be very high in antioxidants and vitamin C, and most commonly appears on the table boiled into a jelly-like paste on the breakfast table as goiabada or in sweets filled with the same. This tropical fruit is bumpy green on the outside, a pinkish red inside and smells a bit lemony. The first time I saw guavas for sale on the street in São Paulo, I thought they were tiny, apple-sized watermelons. (In the Americas, Mexico, Brazil, the Carribean) The berries can be hard to come by, but the frozen treat can be found all over Brazil, and in some major cities in the US. It has a strong, almost grape-like flavor, and can also be drunk in its slushier form from a glass, and shows up as a flavoring in other products. It’s a round, dark purple berry that’s sweetened, frozen solid and then mashed up and served along sliced bananas and granola along populated beaches in Brazil as açaí na tigela (açaí in a bowl). This is a fruit of a Brazilian palm that’s showing up as everyone’s favorite new anti-oxidant containing fruit. The fruit is mildly sweet, but it’s main punch is really it’s appearance. Rather than using one as a mace, buy one at the market, slice it lengthwise and scoop out the grayish pulp flecked with tiny, edible black seeds. These oblong yellow fruit are not weapons, though you wonder if they could be used as such in a pinch, all yellowish-orangey and covered with unkind spikes. (In the Armericas: Mexico, Central America, South American tropics, especially Ecuador) Careful on this last one, unless it’s cooked and preserved, many governments prohibit the importation of fresh fruits and veggies by your average traveler. Your tastebuds send thank you notes.īelow are 15 fabulous fruits you won’t just want to meet and forget, but will want to photograph, savor and take home. ![]() Waiting ‘til they show up at your local supermarket is another option. The usual warnings apply, peel it, cook it or forget it, but the more intrepid may try their hand washing them well (with clean water) building up a little local intestinal flora, or throwing caution to the wind. But beyond apples, bananas and oranges all over the world you can find people’s favorite fruits that look like something dreamt up by someone with a malaria-induced fever. Where to get it, how to find it, how much it cost, whether or not it made you sick. Perhaps the most colorful and loveable of the traveler trifecta of food, shelter and water is food.
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5/3/2024 02:20:36 am
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