Unusual vegetables from all over the world that look like they were processed in Photoshop! The most unusual fruits and vegetables in the world Rare varieties of vegetables and fruits

Health

When we go to our local produce market, we usually have an idea of ​​what might be on offer depending on the season. All vegetables and fruits that are grown and distributed are familiar to us. Moreover, we are usually familiar with the most common vegetables and fruits that are grown in other parts of the world and that are easy to transport over long distances. However, in nature there are other vegetables and crops that for some reason are not widespread, despite their excellent taste.

Laws in some countries prohibit the sale of vegetables and fruits that are not included in special national lists. These plants, however, are cultivated and passed down by families and cultures from generation to generation, and some are quite ancient. All of the vegetables you'll find on this list are from well-known and popular plant families, but are rare varieties that you may not even know exist.

For example, did you know that the very first carrots appeared on the tables of our ancestors in ancient times and came from Afghanistan, although at that time they were of any color, but not orange? In fact, the orange carrot was developed through mutation by the Dutch in honor of the royal family in the 18th century. In this list you will find some strange and almost lost vegetables, the seeds of which, however, can be found on the Internet.

1) Forbidden rice

This rice, which originated in China, is a type of black rice. When cooked, it turns dark purple in color and has a nutty flavor reminiscent of brown rice. It is rich in anthocyanin (a powerful antioxidant), vitamin B, niacin, vitamin E, calcium, magnesium, iron and zinc. It was probably nicknamed "forbidden rice" because only members of the royal family could taste dishes made from this rice.

2) Watermelon radish

This is a fairly large root vegetable that reaches about the size of a baseball - 73-76 millimeters. It belongs to the cabbage family and has a slightly bitter taste. Watermelon radishes, as you might guess from the name, are somewhat reminiscent of miniature watermelons. It has a greenish or white skin, and the inner flesh is bright pink. All types of radishes are rich in ascorbic acid, folic acid and potassium. They are also a good source of calcium, magnesium and copper.

3) Small V-B pumpkin

These small pumpkins are an American variety of pumpkin. Unlike other countries, in America it is allowed to sell this miracle of nature. These vegetables are so small that they can easily fit in the palm of your hand. They are great for one serving, have a pleasant sweet taste and are rich in calcium, magnesium, potassium, phosphorus, vitamin A and beta-carotene. They are often used for Halloween because they hold small candles.

4) Sweet chocolate pepper

This pepper is different from all other types of sweet peppers that we are used to seeing, as it turns from green to brown after ripening. These peppers taste very sweet and make a great addition to salads. Considered an exotic variety of sweet pepper in the United States.

5) Japanese white eggplant

This strange egg-shaped white eggplant is a special Japanese variety that is rarely cultivated. This variety of eggplant gives a good harvest and quickly takes root, however, unlike its dark relative, it is not so popular.

6) Purple Italian Cauliflower

The shape of this cauliflower is no different from ordinary cauliflower, but its color is very unusual. The same dishes can be prepared from it. Cauliflower is rich in healthy fiber, vitamin C, and this bright purple variety is also high in anthocyanin, which prevents blood clots and prevents heart disease.

7) Zucchini Gold Rush

Nicknamed "Gold Rush" zucchini is a bright yellow color. They have gained some popularity among vegetable lovers, although they are quite rare in the market. They are less watery and have fewer seeds than other types of zucchini or squash. They have a pleasant mild taste, and they can even be eaten raw. This variety is also unusually resistant to pests, which do not particularly favor it.

8) Patisson

9) White beets

This beet has a pleasant, delicate taste, but its color may surprise those who are used to seeing red beets. The vegetable is perfect for dishes where rich color is not needed. For example, you can cook chicken with it, which will not turn purple during cooking, as happens with regular beets. Moreover, this variety has the same taste as red beets. White beets are rich in potassium, iron, magnesium, manganese and phosphorus.

10) Hopi Blue Corn

This variety of corn is notable for its dark color. It was grown in ancient times by the Hopi Indian people, hence the name. The Hopi ate blue corn for thousands of years, but today yellow or white corn is more popular. Blue corn has a sweeter flavor with a hint of nuttiness.

11) Pepper Peter

These oddly shaped peppers are sometimes called "penis peppers" due to their striking phallic shape. They have a medium bitterness and come in red and yellow colors. Peter peppers are considered a rare variety and their origin is unknown, but seeds can be obtained from individuals and some farmers.

12) Purple potatoes

This potato variety can really surprise many. Its flesh and skin are bright purple in color, and it contains high levels of anthocyanins, powerful antioxidants often found in purple vegetables, including eggplant. Despite its unusual color, these potatoes do not differ in taste from their ordinary relatives; they do not lose their purple color during cooking.

13) Tomatoes "Banana legs"

These small, elongated tomato fruits with pale stripes are yellow in color, hence the name. At the end of the season, you can harvest quite a large number of these unusual tomatoes. Banana tomatoes are very sweet and fresh and look great in a salad and also make an original tomato paste.

14) White carrots "Lunar"

People started eating white carrots long before yellow and orange carrots appeared in the world. This variety of carrot is very sweet and tender and will look unusual in a salad if it is used to replace regular orange carrots. Due to the fact that these carrots do not have pigment, their nutritional qualities decrease somewhat, but the carrots still retain some useful substances.

This is an exotic fruit from New Zealand. Reminds me of a strange hybrid of cucumber and melon. But it is unusual not only from the outside, but also from the inside, since its green slimy insides evoke associations with horror films.

Dragon Fruit (Pitaya)

Let's start with the fact that this is the fruit of a cactus. Which in itself is surprising. The bright fruits look more like some kind of root vegetables, but, nevertheless, they are fruits. It is originally from Mexico, but is now grown all over the world, even indoors.

Durian

Probably the most controversial fruit of all. On the one hand, the aroma of this fruit is so disgusting that it is even forbidden to bring it into public places. But those who were able to overcome their disgust and taste the pulp of this fruit note that they have never tasted anything tastier in their lives.

Buddha's hand

This fruity "octopus" looks like a mutated lemon with a very thick rind. Sometimes it has nothing at all except a crust. You can't squeeze juice out of it; it doesn't have seeds. Why is it needed? And as a home talisman, as, for example, it is used in China.

passion fruit

Known throughout the world as the "fruit of passion". Passion fruit has an unusually tasty juice, and the pulp often serves as an additive to various confectionery products.

Pandanus

Another name for the plant is screw palm. Such unusual fruits, among other things, are very versatile in use: both to make paint and to eat.

Rambutan

Such a mysterious fruit: under the hard, prickly skin hides surprisingly tender pulp, which is often used to make jams and jellies. And the seeds are fried and eaten.

Akebia quinata

Now, oddly enough, this plant is called the “climbing cucumber.” But the fruits, at the same time, are more like sausages, and taste like raspberries.

Atemoya

This is a hybrid, a “botanical love child” of cherimoya and sugar apple. The pulp tastes like mango and pineapple at the same time, and its consistency is similar to sour cream or delicate cream - it simply melts in your mouth.

Snake fruit

The peel of the fruit is surprisingly similar to the skin of some kind of reptile. Actually, hence the name. Under the skin, the fruit looks like an onion or a large clove of garlic, but it has a sweet and aromatic pulp with a specific taste. True, it’s not so easy to get to the pulp: the peel is very prickly.

Pitanga

Although this is a wild berry, its cultivation is gradually being developed in many countries. Very similar to ordinary cherries, only very ribbed. And it ripens much faster - 3 weeks after flowering.

Chinese strawberries

In appearance, these pimply balls can hardly be called strawberries. They look more like candied round sweets that, for some reason, grow on a tree. And the taste is quite specific. So much so that trees often serve only as decoration for parks and gardens. In general, it is not clear why this fruit was called strawberry.

Star fruit (carambola)

But here it’s clear where the name comes from: the fruit in cross-section resembles a regular five-pointed star. It can be sweet and sour. The sour variety is used in salads. And the sweet one can be eaten so simply; the fruit tastes like a mixture of lemon, mango and grapes.

Forbidden rice

This is a type of black rice native to China. Initially black, it turns dark purple during cooking. It has a nutty flavor and is very healthy due to the content of a large number of microelements. And it got its name because once upon a time only members of the imperial family could eat it.

Watermelon radish

It feels like they took an ordinary radish and turned it inside out: white on the outside, red on the inside. The size of the root vegetable is quite large - about the size of a baseball. A close relative of cabbage, which makes it slightly bitter. In general, sliced ​​radishes resemble small slices of watermelon, especially if topped with a sprinkle of sesame seeds.

Blue corn (Hopi)

This is a special variety of corn, notable for its unusual color. Even in ancient times, blue corn was grown by the Hopi Indian people, who gave this species its name. Although blue corn has existed for several thousand years, for some reason it is not very popular these days. Although it is sweeter and has a nutty flavor.

Romanescu (coral cabbage)

This is not just cabbage, but a real natural visual aid to fractals. Closer in relationship to cauliflower, but more tender and tasty. Everyone will like the vegetable, even those who don’t like cabbage. At least appreciate the appearance!

Kanistel (egg fruit)

Fruits can come in a wide variety of shapes and sizes. They can be round, oval, or heart-shaped. Color can range from the lightest shades of yellow to pale orange. What it is, a fruit or a vegetable - decide for yourself. On the one hand, it tastes like sweet potatoes and can be added to soups and salads. On the other hand, it is eaten fresh, with ice cream and fruit desserts.

And there are still a lot of such fruits. I could write about them for a long time. But, you see, no article can convey their taste. But I would really like to try it.

17 November 2009, 02:06

Each of us has tried apples, pears, bananas, tomatoes, cucumbers.... No one will be surprised by this. But there are many more different kinds of fruits and vegetables in the world...
Melon Kiwano(Antillean cucumber, horned melon, angouria). Kiwano, a fellow Kiwi, originally from New Zealand. Externally, the fruit resembles a yellow-orange cucumber with numerous horns. In fact, kiwano is not as formidable as it seems: the spines are soft, the crust is loose. The best way to eat the fruit is to cut it in half and scoop out the green pulp. Kiwano is like cucumber and lemon at the same time - refreshing. It contains vitamins of the PP group, and there is more than enough vitamin C in it. The average weight of the fruit is 300 g, the average length is 12 cm. The fruits are extremely decorative and can be used to create original compositions and even as Christmas tree decorations.
Buddha's hand. These are popular fruits in Asia of one of the representatives of the citrus subfamily (Rutaceae family). The contents of this fruit under its thick skin are very similar to lemon. It has the largest fruits of all citrus fruits. Their length is 20-40 cm. Diameter is 14-28 cm. Monstera. It grows in many homes. In nature, this plant produces tasty fruits. The ripe core of monstera fruit, despite the unpleasant pungent odor, is tasty and tastes like pineapple.
Paw-paw. Few people know that the North American banana Paw-paw (prairie banana) exists. This banana grows in the southeast of America. Outwardly, it is very similar to an ordinary banana, only slightly shorter and has a more aromatic smell. Sapodilla. Also known as sapodilla plum, tree potato, naseberry or chiku. This fruit was originally grown in South America. In the 16th century, sapodilla was brought to Thailand by the Spanish conquerors during the colonization of the Philippines. The fruit, in appearance, vaguely resembles kiwi - an oblong or round oval-shaped fruit, with brown skin and reddish-brown, sweet and juicy pulp. There are several black grains inside the fruit; they are not eaten.
Romanescu(or “coral cabbage”, “cruve almog”, “Romanesque broccoli”) - tastes like regular cauliflower, a little more tender and tasty. Looks even more amazing than in the photo. So, if you love cabbage, then you will definitely love this fantastic vegetable. In addition, this vegetable is literally packed with antioxidants. Yambu(jamboo, shompoo). This fruit is also called a pink apple, although in fact it is more like a slightly bruised pear, only red. The taste of yambu is a mixture between green apple, pear, gooseberry and a bunch of other fruits. The pulp is bright white and almost half filled with air, so that when eating yambu, you get the feeling that the fruit does not actually go into the stomach, but simply disappears in the mouth. Yambu, however, have one serious drawback - they spoil very quickly and are tasty only when very cold (even better - frozen) when they perfectly replace soft drinks.
Carambola. Carambola fruits are yellow in color, from 5 to 12 cm long. In cross section, the fruit has the shape of a five-pointed star. Carambola is a crunchy, sweet and sour fruit that tastes like a cross between an apple, an orange and a grape. Some varieties have a slightly noticeable turpentine taste. There are two varieties of the fruit - sweet and sour. Outwardly, it is not difficult to distinguish them - the sour one has narrow, clearly separated ribs, while the sweet one has thick and fleshy ribs. The skin of carambola is thin, shiny, translucent, through which the light yellow or yellowish-green (straw-golden when ripe) flesh is visible. Sweet fruits are consumed fresh, candied in the form of slices and canned food. The sour ones are used to make drinks. Some of the fruits are exported. The fruit is widely used to decorate a variety of dishes and fruit salads. Durian. The durian fruit resembles some kind of “alien” fruit the size of a football, covered with a hard, prickly skin. The pulp inside the fruit is pale yellow. The smell is similar to dirty worn socks, rotting meat, or sewage (take your pick). However, this fruit tastes amazing and elegant. The first European explorer who first tasted this fruit in the 1700s called it the “king of fruits.” “It was worth going on a dangerous journey just to try this fruit,” added the brave traveler.
Lulo. This fruit grows in Latin American countries: Peru, Ecuador, Colombia and Central America. In appearance, lulo resembles a yellow tomato, and in taste it is a mixture of pineapple, strawberries and the same tomato. Lulo is consumed only in its raw form, otherwise all the richness of vitamins remains “overboard”. And there is a lot to appreciate about lulo. The fruit contains water, proteins, carbohydrates, fiber, calcium, phosphorus, iron, vitamins A, B, C. Lulo helps strengthen sleep, cleanses the blood, restores hair and nails. Lulo juice is an excellent tonic drink. True, there are restrictions and contraindications when consuming this fruit. It is not recommended to use it if you have liver disease, as well as with low blood pressure and high levels of allergens in the blood.
dragon fruit(Pitaya). A very sweet and tasty fruit with white pulp strewn with small edible seeds, like kiwi. Many who have visited Thailand have already “tasted” pitaya. Currently, this fruit is rapidly gaining popularity in the Western world. It is possible that it will soon appear on our shelves. Rambutan The fruit of the rambutan is covered with a hard skin with soft “hairs” and in appearance is very reminiscent of some kind of sea spawn-free muck. Under the skin there is a white fruit vaguely reminiscent of a plum (only white) with a hard white pit. This fruit grows in large clusters on trees whose height can be up to 20 meters. Rambutan is believed to be a Malaysian fruit. The name "rambutan" comes from the Malaysian word for "hair". Rambutan began to be grown many centuries ago in the countries of South Asia neighboring Malaysia, including Thailand. Cherimoya(Annona squamosus). This fruit is widely distributed in India, Brazil, Mexico, South and Central America, and Barbados. Sometimes this fruit is also called a sugar apple. Its skin, like its flesh, consists of segments, each segment containing one grain. The pulp of a sugar apple has a delicious taste, but we must remember that the grains of the apple are poisonous, so you should not give in to the habit of picking any seeds for the spicy-smelling kernel. Poisoning with the kernel of a sugar apple can lead to very sad consequences. The pulp of this fruit is eaten both raw and mixed with milk - it makes an excellent soft drink, and it is also used to make ice cream.
Lychee. Lychees are also called "grapes of paradise." This stone fruit is round or oval in shape, 3-5 cm long. The hard skin of the lychee is covered with small red spines. The pulp is translucent white or pink, juicy, sweet or sour-sweet, with a pleasant specific aroma reminiscent of strawberries and partly pineapple. Lychee is often used to make desserts. Lychees are also added to salads and used as fillings for pies and puddings. Lychee is used for medicinal purposes as a tonic. Tamarind(“Indian date”). Tropical tree native to eastern Africa. Currently grown in most tropical countries in Asia, Latin America and the Caribbean. The fruits are dark brown, brittle beans, with tasty “peas” inside, with pulp reminiscent of apple marshmallow in taste. Desserts are made from the fruits, eaten raw, dried, added to pastes, sauces, and meat dishes. The flowers are consumed raw and canned, and the leaves are used to make soups. There are two varieties of tamarind - sweet, with which all of the above is done, and green - it is served with capsicum and sweet sauce.
Jackfruit. Jackfruit is about the size of a large melon. Its weight can reach 40 kg. It is grown mainly in Southern Thailand. Inside, under the yellow-greenish peel, there are large yellow slices that have a specific taste and a strong aromatic odor. Too strong a smell indicates that the jackfruit is already overripe. Jackfruit is eaten both raw and cooked. A popular dish is jackfruit, cut into strips, doused in syrup and crushed ice. Peeled jackfruit is added to sweet pasta, vegetable sauces, and unripe jackfruit is used as a vegetable - added to soups in dried or pickled form. All parts of jackfruit are edible. Blanched fruit flowers are added to hot capsicum or shrimp sauce. Young leaves can be added raw to papaya salad. The peel can be candied or pickled and is also suitable as animal feed. Even in Thailand, jackfruit is mixed with other fruits. Add to ice cream or coconut milk. The seeds are cooked separately and added to many dishes.
Jaboticaba. Jaboticaba fruits resemble grapes with one seed inside, and grow on trees, clinging to the trunk or branches. As the fruits ripen, they go through stages from a soft green color, then a red tint, and when fully ripe they acquire an almost black color, while remaining translucent. They eat this fruit raw, and also make jam from it, make jams and marmalades. Just remember that the skin of jaboticaba is bitter, so you don’t eat it, but squeeze the fruit between your fingers and squeeze the aromatic pulp directly into your mouth, and throw away the skin. Also, before processing, jaboticaba is first peeled. By the way, when preparing jaboticaba for storage, I use the skin as a dye; it gives wines, jellies and marmalade a deep red color. Longan. The homeland of longan is either the lands to the west of Burma, or the area of ​​​​origin of litchi in China. It is in these regions that they are grown on a large scale. Longan tastes like litchi and in general, these two fruits are very similar. Longan has another name - “longyan” - which in Chinese means “dragon eye”. It is believed that longan was originally grown in southern India and the island of Sri Lanka. The skin of longan is thin and dense, but in fact it is very easy to peel off. The color of longan varies from brown to yellowish-red, and the flesh of the fruit is translucent, white or pinkish. Longan has a sweet, juicy taste with a distinct musky taste. Longan grows in clusters on evergreen trees, which can reach a height of ten to twenty meters. goat beard. Goat's beard root is very popular in Europe and the southern United States. It is spicy and tastes like oysters. Typically used as an additive to a variety of dishes, from soups to stews.
Guanabana. Guanabana is one of the largest exotic fruits; its weight can reach 12 kilograms. In appearance, guanabana resembles a green melon, elongated but shaggy. This exotic grows in tropical America. The taste of this fruit is not cloyingly sweet, but refreshing, with a piquant sourness. It perfectly quenches thirst, the pulp simply melts in the mouth, leaving a delicious aftertaste. It is highly recommended by nutritionists, as regular consumption of this fruit promotes weight loss. But guanabana will help not only fat people. It treats arthritis, gout, rheumatism, and also improves liver function. A serving of guanabana is said to be a great hangover cure.
Mangosteen. Mangosteen is called the "queen of fruits". Mangosteens, unlike durian and some other fruits, are liked by everyone, regardless of what fruit they preferred at home. If there were a competition on earth for the best fruit in the world, then without a doubt the mangosteen would win by a huge margin. The shape of mangosteen fruits resembles an orange, 4-8 cm in diameter with thick skin, which contains 7-18% tannin and is used as a tanning agent, and in medicine as an astringent. Inside the fruit there are 6-8 snow-white, less often orange, segments with very sweet, jelly-like aromatic pulp that melts in your mouth. The pulp contains up to 10% sugar. Each lobe contains a seed. Ripe fruits have a dark purple or red-violet skin. Kanistel(Egg fruit). Origin - Central America. An evergreen tree with fragrant flowers. The fruits vary greatly in shape; they can be round, oval, with an elongated beak-shaped tip. The fruits are smooth and glossy, varying shades of yellow and pale orange. Kanistel is rich in niacin and carotene, as well as vitamin C. 100 g of fruit contains 1.68 g of protein; 0.13g fat and 36.69g carbohydrates, calcium, phosphorus, iron, B vitamins, vitamin C; amino acids tryptophan, methionine and lysine. It is eaten fresh, with ice cream and fruit desserts, baked. Sweet potato flavor. This fruit can rather be called a vegetable. It is added to soups, salads, sauces. P.S. I tried some fruits while vacationing in Thailand and Indonesia. For example: mangosteen, lychee, rambutan, dragon fruit, carambola. What struck me most was the taste of mangosteen and rambutan. What fruits have you tried and who would you give your taste preference to?

These are edible fruits and green plants. They are based on carbohydrates, and there are practically no proteins or fats in them. At the same time, there are many biologically active substances - vitamins, organic acids, fiber, pectins. You need to eat vegetables regularly: according to the “healthy plate” model, they should make up a quarter of all foods eaten per day. When planning your diet, it is advisable to take into account not only your preferences, but also the recommendations of nutritionists - try to eat more colorful foods.

Phytonutrients give vegetables their color, which also protect against various diseases.

• Red vegetables are a source of beta-carotene, lycopene, and vitamin C. They prevent the development of cancer and heart disease, and improve the digestive system.
• Greens are a storehouse of vitamins A, C, K, folic acid, chlorophyll, lutein, calcium. They should be eaten to reduce the level of “bad” cholesterol in the blood, normalize blood pressure, strengthen teeth and bones, and preserve vision.
• Orange - contain beta-cryptoxanthin and beta-carotene, which are beneficial for the health of the respiratory system, skin, and eyes.
• Blue and purple are a source of anthocyanin and resveratrol, which have an anti-inflammatory effect and protect against aging.
• White fruits are a source of sulfur, allicin, and quercetin, and they help control weight, blood pressure, and have anti-inflammatory and anticancer properties.

Arrowroot

English arrowroot – starch flour
This is a starch made from arrowroot, a tropical plant in South America. Arrowroot is also grown on the Fiji Islands and Brazil. The tubers of the plant are used as raw materials for the production of arrowroot. In this case, dried arrowroot rhizomes are used, which are ground into flour.

Eggplant

In scientific classification it represents Paslenov family and in this sense, it can be called a relative of potatoes, tomatoes, capsicums, tobacco, but, in addition, it is also a “brother” of the poisonous dope and henbane. The culinary fate of this vegetable crop was difficult. Eggplant became interesting as a food product in Europe only in the 19th century. Before this, it was not valued and was even considered the cause of some mental disorders. Over time, thanks to the discovery of a number of beneficial properties, eggplant became interesting not only to cooks, but also to doctors.

Okra

This vegetable has many names, including gumbo, okra and lady's fingers. If you hear this name, it means we are talking about okra - a rather valuable vegetable crop that belongs to the Malvaceae family. Nothing is known about the homeland of this plant, but it is widespread in Africa, North America, India and the tropics. Some call its homeland West Africa, others - India. This is due to the fact that a wide variety of varieties and types of okra grow in these places.

Sweet potato

A herbaceous liana with long (1-5 m) creeping stems, lashes, rooting at the nodes. The height of the bush is 15-18 cm. Sweet potato leaves are heart-shaped or palmate-lobed, on long petioles. The flowers sit in the axils of the leaves; the corolla is large, funnel-shaped, pink, pale lilac or white. Many varieties do not bloom. Cross-pollination, mainly by bees. Fruit - 4-seed capsule; the seeds are black or brown, 3.5-4.5 mm in diameter. The lateral roots of the sweet potato thicken greatly and form tubers with white, orange, pink or red edible pulp. One sweet potato tuber weighs from 200 g to 3 kg.

Swede

Rutabaga is a biennial plant of the cabbage family that produces high yields. It came from crossing turnips and white cabbage. Some researchers believe that rutabaga was developed in the Mediterranean region. The root is round or oval, similar in appearance to a turnip, but somewhat larger, its flesh is yellow, orange or white, covered with a green-gray or red-violet peel.

Daikon (Japanese radish)

Daikon has larger root crops than radishes - from 2 to 4 kg. They have high taste qualities: more juicy, tender, without a sharp rare taste, and are perfectly stored all winter. Daikon can be eaten fresh, boiled and salted.

Zucchini

Zucchini reached Europe from Central America back in the 16th century, but residents of the Old World tasted its fruits only two centuries later, when this plant was no longer perceived solely as an ornamental plant. Since then, zucchini gradually began to win its place in fields and vegetable gardens. Today it is grown in almost all households. Zucchini (and its variety zucchini) are fried, steamed, pickled and canned for the winter. People appreciated the diuretic properties of this product, the ability to restore salt metabolism, remove toxins and “bad” cholesterol. But serious scientific research on zucchini is just beginning, opening up several promising directions.

Capers

Buds of a herbaceous or shrub plant of the Capparis spinosa species of the caper family, common in the arid regions of the Mediterranean, Asia, India, North Africa, North America. In Dagestan, wild species of capers are used. Capers are also widespread in the Caucasus and Crimea, where they grow on barren slate rocks from Alushta to Sudak and Feodosia.

White cabbage

The “commonness” and prevalence of white cabbage in our gardens gives the impression that this vegetable is useless in promoting health. The only thing that seems indisputable is the importance of cabbage in dietetics and weight loss programs, due to its low calorie content and abundance of fiber. Meanwhile, the substances contained in cabbage significantly reduce the risk of intestinal cancer, prevent the development of atherosclerosis, relieve the effects of radiation exposure and have a therapeutic effect on a number of other body systems.

Broccoli

An annual vegetable plant of the cabbage family. The most common variety of broccoli has dark green heads of tightly clustered florets and thick, juicy stalks. It resembles cauliflower, but only the head is green or purple in color. In German, "braun kopf" is a brown (brown) head. Externally, broccoli looks like an elegant green flower. Broccoli is eaten using the central head and the heads of the side shoots, cut off from the tender part of the stem.

Brussels sprouts

It was developed from kale by vegetable growers in Belgium, from where it spread to France, Germany and Holland. Carl Linnaeus was the first to scientifically describe cabbage and named it Brussels sprouts in honor of the Belgian gardeners from Brussels. It appeared in Russia in the middle of the 19th century, but did not spread due to harsh climatic conditions. Brussels sprouts are widely cultivated in Western Europe (especially the UK), USA and Canada. In Russia it is cultivated in limited quantities, mainly in the central regions.
The light green leafy heads located in the axils of the leaves on the stem of the plant are eaten. The taste of Brussels sprouts is sweet and nutty, not similar to the taste of cabbage. It is best to choose bright green, strong, dense and small heads of cabbage - large ones can taste bitter.

Kohlrabi cabbage

It is a so-called stem fruit. The core of this fruit is tender and juicy, very pleasant to the taste, somewhat reminiscent of a cabbage stalk. Northern Europe is considered the birthplace of kohlrabi. The name translated from German is interpreted as “cabbage turnip”. The first mention of kohlrabi cabbage was recorded in 1554, and literally a century later, kohlrabi spread throughout almost all of Europe, right up to the Mediterranean.

Red cabbage

It is a variety of white cabbage. It has bluish-violet, sometimes with a purple tint, leaves, the specific color of which is already visible in the seedlings. The presence of this color is due to the increased content of a special substance - anthocyanin. Red cabbage is late ripening and does not have early ripening varieties. The period of growth and development lasts up to 160 days. Early varieties of red cabbage are quite cold-resistant and are not as demanding on climate and soil as varieties of white cabbage, but late ones are quite capricious.

Pak choi cabbage

This is one of the most ancient Chinese vegetable crops. Today she has gained great popularity in Asia and every day she is gaining more and more new fans in Europe. Pak choi cabbage is a close relative of Peking cabbage, but differs from it externally, biologically, and also in economic qualities.

Cabbage

(also known as “salad” cabbage)
In China, this variety was cultivated and selected back in the fifth century AD, after which it gained rapid popularity in Japan, Korea, and Southeast Asia. In Europe and the USA, Chinese cabbage became widely known relatively recently. The second name for “Peking”, under which it can be found, is “petsai”.

Romanesco cabbage

Italian romanesco– Roman cabbage
It is the result of breeding experiments by crossing cauliflower and broccoli. The plant is annual, heat-loving, requires alkaline feeding and moderate watering. Only the head of cabbage, which consists of light green inflorescences shaped like a fractal spiral, is used for food. Moreover, each bud consists of similar buds forming a spiral. Cabbage is a dietary and easily digestible product.

Savoy cabbage

It first appeared in the Italian county of Savoy, which influenced its name - Savoy. The peasants of this county were the first to grow this variety of cabbage. It has been known in our country since the 19th century, but it never became popular, although fresh it tastes better than cabbage cabbage. This cabbage is widely used in Western Europe and the USA. Savoy cabbage is similar in taste to white cabbage, but its dark green, corrugated, curly and thin leaves have a more delicate taste and aroma. It is not as tough as other types of cabbage, as it does not have rough veins. And it is also more nutritious than white and red. Savoy cabbage contains a lot of biologically active substances, sugar, and mustard oil. 4 times more fat and 25% less fiber than white cabbage.

Cauliflower

Comes from the Mediterranean regions. It was first imported from Western Europe in the 17th century. However, we love it much less than the usual white cabbage, and assign it a secondary role. Unlike, say, Europe. There, cauliflower is a dietary product, healthy at any age and very beloved. It contains much less fiber than regular one, and therefore is easily digestible.

Potato

An amazingly versatile product, and this manifests itself not only in cooking. Among the results of potato processing are ethyl alcohol, antimicrobial agents and even fiberboard construction boards, which, thanks to potato starch, are environmentally friendly materials. In the medical field, substances from potato tubers are used to develop drugs that slow down the onset of Alzheimer's disease, destroy cancer cells in the gastrointestinal tract, and relieve inflammatory processes. Of particular scientific interest are the beneficial properties of potatoes, previously in demand only in folk medicine.

Corn

An irreplaceable crop in the world economy. Starch, flour, alcohol, oil, biogas - all this is produced in sufficient quantities thanks to corn. Without it, humanity simply would not be able to feed itself or provide food for domestic animals. But new research into the healing powers of corn may further fuel interest in this unique crop.

Bulb onions

Onions are one of the most ancient vegetable crops.
In China, Iran, and Mediterranean countries it was known 4000 BC. Onions came to Russia from the banks of the Danube at the beginning of the 12th century. Onions are a perennial plant. In the first year, a bulb with a diameter of 1-2.5 cm (onion set) grows from the seed. In the next season, large bulbs are formed from it, producing flower stalks-arrows in the third year, on which inflorescences with seeds are formed. According to the nature of branching, all varieties are divided into small-, medium- and multi-celled. Varieties are distinguished not only by their nesting properties, but also by taste - into spicy, semi-sharp and sweet. Different onion varieties have different methods of cultivation: some are grown from sets and selections, others are grown from sets and in an annual crop from seeds, others are grown only in an annual crop by sowing seeds or seedlings.

Leek

Leek is an annual herbaceous plant of the Allium family. Plant height is 40-90 cm. Leek leaves are green to greenish-blue in color, flowers are whitish or pink, form an umbrella. The bulb is elongated, without bulbs or with few bulbs. The stem emerges from the middle of the bulb. Leaves linear-lanceolate, sheath with long nose; the umbrella is large, spherical; the perianth is whitish or less often pinkish, with slightly rough leaflets. The filaments of the stamens are longer than the perianth, the inner ones are tripartite, with the middle part 2 times shorter than the base.

Shallot

Biennial herbaceous plant of the Onion family. A shallot bulb consists of many cloves - like garlic. It is smaller than that of onion, but it ripens earlier and is stored excellently. Most often, shallots are grown for their greenery. It tastes great and is not spicy. The feather is delicate and thin. As soon as the onion grows 20 cm, it must be cut off sparingly - this will prevent bolting, to which shallots are prone (especially when planting in autumn).

Luffa

This plant is a herbaceous vine, which is not at all picky, so caring for it is easy. Luffa has one feature - a long growing season. This crop, like cucumber, does not like transplanting, so to grow it you should choose a less traumatic method of transplanting seedlings.

Carrot

Due to the content of one or another pigment, carrots can exhibit completely unexpected beneficial properties. And we’re not just talking about strengthening visual function, although a lack of vitamin A, contained in the orange carrots we’re used to, can lead to twilight vision disorders. We are talking about dozens of diseases in the treatment of which carrots can show their best side. Moreover, one of the most formidable opponents that carrots can successfully cope with under certain conditions is cancer.

Momordica

This is a climbing annual herbaceous plant that belongs to the family pumpkin. Momordica is cultivated on the balcony, in the room, in the garden, as a healing and simply beautiful liana. This plant with edible fruits decorates south-facing windows, open terraces and balconies, gazebos, walls, fences and decorative trellises.

Cucumber

An annual herbaceous plant of the pumpkin family. The stem is creeping or climbing, covered with small colorless hairs, its dimensions reach 1-2 m. The leaves are alternate, entire, with jagged edges. Flowers 3-4 cm, yellow, unisexual. Most cucumber varieties have male and female flowers on the same plant. Starting from the 3-4th leaf, tendrils are formed in the axils of the leaves, with the help of which the plant is strengthened on the supports. The cucumber fruit is multi-seeded, juicy, emerald green, bubbly. It has different shapes and sizes depending on the variety. In culinary terms, cucumbers are traditionally classified as vegetable crops.

Parsnip

Biennial plant with thick, sweetish and pleasantly smelling roots. The stem is sharply ribbed. The leaves are pinnate. The flowers are yellow. Parsnip fruits are round-elliptical, flat-compressed, yellowish-brownish. Blooms in July - August. Parsnips ripen in September.

Squash

Bush form of early ripening pumpkin. Squash fruits can be collected from the garden on the 5-6th day of ripening. By this time, the soft green pumpkins are covered with thin skin, and inside there is elastic, slightly bitter flesh. If you leave squash in the garden, the skin quickly turns white and the fruits become inedible. Squash can be stewed, fried, pickled or salted. Translated from French, the word squash translates as “vegetable plate.” And this is no coincidence, because pumpkins are ideal for stuffing.

Sweet pepper

The fruit of annual herbaceous plants of the nightshade family. The fruits of sweet peppers are false hollow berries, multi-seeded, red, orange, yellow or brown, of various shapes and sizes (from 0.25 to 190 g). This pepper is found in the wild in tropical areas of America.

Tomato

The garden tomato we are used to has a rich red color. This, among other things, means that the tomato contains lycopene, a powerful antioxidant that has antitumor and anticarcinogenic properties, reduces the risk of developing several types of cancer, and promotes the formation of bone tissue. But the tomato also contains many other useful components that are responsible for their “front of work.” The capabilities of these substances will allow us to look at the familiar tomato in a new way.

Cherry tomatoes

Cherry tomatoes are a garden variety of tomatoes with fruits of 10–30 g. They are known to everyone as a snack and are used for preparing a variety of salads, as well as for preservation. There are certain varieties of cherry tomatoes that are dried. The name comes from the English word cherry, which means cherry. This does not mean that tomato and cherry have a similar taste. It’s just that the appearance and size of the vegetable is very similar to a cherry.

Radicchio

This is a head of lettuce that belongs to the chicory family. In his Natural History, Pliny the Elder wrote about this plant as a remedy that can cleanse the blood and help people suffering from insomnia. Marco Polo also wrote about him. He claimed that it was a favorite product of the inhabitants of the Veneta region (present-day Venice). And today radicchio is one of the most popular salads among Italians.

Radish

It is an edible plant and is grown as a vegetable in many countries around the world. Its name comes from Lat. radix - root. Root vegetables, which are up to 3 cm thick and covered with thin skin, often colored red, pink or white-pink, are usually eaten. Radish roots have a pungent taste. This typical taste of radish is due to the mustard oil content in the plant, which under pressure is converted into mustard oil glycoside.

Radish

An annual or biennial herbaceous plant, a species of the Radish genus of the Brassica family. Radish root crops, depending on the variety, can have a round, oval or oblong shape. Skin color ranges from ordinary black and gray to white, pink, green, purple. Black and green radishes are more tender, green ones are even sweeter. Both root vegetables and young radish leaves are eaten, adding them to various salads and soups. Radish root vegetables are consumed raw, boiled and fried, added to salads, appetizers, okroshka, borscht, soups, various meat and vegetable dishes.

Not just a fruit with the first letter of the alphabet, but a fruit in general that served as the impetus for the creation of this page (later it turned out that it was a vegetable). It can fully be classified as exotic, since it is not found on ordinary street stalls, only in supermarkets, and I have not heard that it is known to many (in terms of taste). In Vladimir it costs about 140+ rubles/kg (according to data as of early May 2006), in particular, the specimen shown on the left cost me 32 rubles. This specimen, as you can see, looks similar to an ordinary domestic pear, dark green and pimply. As a matter of fact, in connection with this I had the idea that they eat it in the same way as a pear. A knowledgeable person stopped me in this impulse in time, informing me that its skin is not eaten as food, and recommending that I cut it first. Which is what I did, finding inside light green, seemingly unripe pulp and just a huge bone (or rather, a bone), which immediately slipped out (being wet). Well, then the process of cutting out pieces of pulp and absorbing them began... To be honest, it wasn’t enough for me... The taste was no good. Neither sour, nor sweet, nothing. Just like you're eating something neutral and plant-based. It reminded me of something, but I couldn’t remember what exactly. Overall, since I was expecting something incredibly delicious, I was very disappointed. People, don't buy avocados! (Or I don’t understand why it is needed?) And read this page sometimes - so as not to waste money.

Overall rating: 2/5.

Quince (quince)

I remember that I first tried this fruit as a child, when we lived in Central Asian Kyrgyzstan, but since then I have forgotten its taste. Now I’m publishing “on fresh trail”, having just updated my taste memories.

This particular fruit (pictured in the photo) was personally picked by my relatives in one of the gardens in Moldova, so I have no idea how much quince generally costs on the market.

The appearance of the quince most closely resembles an apple, only the skin is a little hairy in places (and the leaves are generally velvety on one side). After washing, the “hairiness” of the fetus is either washed off or less noticeable.

The taste of quince reminded me most of the same apple, only very dry, dehydrated, and a little astringent. Although there is one taste paradox here: the initially astringent dryness during chewing is replaced by noticeable juiciness. And this juiciness, together with a pleasant sourness, is refreshing.

Overall rating: 4/5.

Pineapple

Pomegranate

Pomegranate can be called an exotic fruit very conditionally - it also grows in our country, in the south. They sell mainly Azerbaijani ones and only in winter (apparently, only in winter do pomegranates ripen there). It is known that caring for a pomegranate tree is not easy, in particular, at the time of ripening, the tip of each (!) fruit must be covered with clay in order to prevent the penetration of some type of harmful insects into it, which is what workers specially hired for this do. By the way, there, in the south, it is more often used as a seasoning for dishes - added to pilaf, sauces, etc. Many people are familiar with the taste of pomegranate from their “Soviet” childhood - you could buy it both in its natural form and in in the form of juice, which was always available in Soviet cafeterias. Today (January 2007) this rather large, very juicy, dark red fruit costs about 90 rubles/kg in Vladimir. After peeling the thin peel (the easiest way to do this is to cut it in several places and break the fruit), eat small berries with seeds. The taste of pomegranate varies from very sour (the unripe fruit is practically no different in appearance from the ripe one) to very sweet. Pomegranate does not have a special aroma, but it has a special taste - perhaps incomparable. You can eat it for quite a long time, picking out one grain at a time, which is also interesting and unique. In general, in winter this is a good alternative to citrus fruits and. Moreover, due to its composition, pomegranate is considered very useful for anemia (it seems to increase the hemoglobin content in the blood) and as a general tonic for colds (thanks to vitamin C).

Overall rating: 4/5.

Grapefruit

Another “citrus friend”, which primarily stands out for its strange name: “grape” in English means “grape”, and “fruit” means “fruit”, but how grapefruit resembles grapes is completely unclear. Only one thing is clear: that this rather large citrus (about 10-15 cm in diameter) of various external colors (can be green, yellow, orange, red) and internal colors (white, yellow, red) is not common (on our tables) , as, for example, , or , but follows in terms of prevalence right behind them, while clearly standing out from the general series by the presence of “bitterness” in its taste. Actually, it was precisely thanks to this bitterish (but moderately pleasant) taste that it formed the basis of a drink called tonic (note - it does not necessarily have to be associated and mixed with alcoholic gin;-) - you can drink it just like lemonade). In the “whole fruit” form, the absorption of even one fruit by one person can be a difficult task: firstly, the fruit itself is large (the last time we ate one for two), and secondly, it is not so easy to peel - it has a thick peel and the inedible interlobular partitions clearly distinguish it from the previously listed citrus fruit counterparts, and thirdly, the “bitterness” in large quantities may seem bitter to some. The approximate price in Vladimir during the slushy winter of 2007 was about 60 rubles/kg (the weight of one fruit can easily reach 1 kg).

Overall rating: 5/5.

Guava

The appearance of the fruit initially led my wife to assume that it was some kind of representative of the citrus family - the pimply green peel most closely resembled. But for some reason it seemed to me that it should not be citrus, but some other fruit... I turned out to be right, but it would have been better if I had been wrong - then the overall rating of this fruit could have been higher. Inside it turned out that the green skin was thin, followed by fleshy white pulp, and in the core there was a jelly-like mass with a bunch of small seeds. At first, we tried to eat this particular core with the photographed teaspoon, but, firstly, it turned out to be almost tasteless, and secondly, due to the large number of difficult-to-separate and very hard seeds, the eating process was not very pleasant. Having half-heartedly dealt with the core, we proceeded to the rest. Timidly, little by little, we came to the conclusion that the fleshy pulp can be eaten along with the skin, and all this together tastes almost the same as an ordinary domestic pear (which is green and hard). Is it worth 700 rubles/kg (in one of the supermarkets in Vladimir in December 2007)?..

Overall rating: 3/5.

Jackfruit new

I have been chasing this exotic fruit (one of the few that I have not tried) for a long time... It is impossible to buy it in Russia, and I was long ago and convincingly advised to taste exotic fruits in the places where they grow, and it grows in the South-Eastern Asia, where I rarely go. More precisely, I was there only once - in 2017 in China, where I even took a photo with this fruit... not knowing that it was it, and generally missing a unique chance to try it. :-(And in April of this year, 2019, my beloved relatives from India finally brought it to me!..

Externally, it is a rather large (at least 10 x 15 cm - see 1st photo with a teaspoon), lumpy (although it seems prickly) green-brown cone, relatively soft, but dense and weighty. Inside (see the 2nd cross-sectional photo) there are many juicy yellow slices with individual seeds, similar to large beans; between the slices there is a “braid” of wide flat “hairs”. Inedible waste - more than half, like .

The taste is unusual, pleasant, aromatic, sweet and sour, most reminiscent of melon and dried. The slices of the fruit that we cut up ourselves (oh, and fuss with it! And even our hands became sticky) turned out to be less juicy, a little dry, than the slices in their own juice of the fruit that had already been cut up in India (see 3rd photo), which we Relatives also brought them for testing.

Overall rating: 4/5.

Durian

The only fruit that I tried not directly, but indirectly, namely: the fruit itself, presented in the first two photographs, was captured, bought and tasted in Thailand by my relatives, and they brought me to Vladimir only impressions of it, sweets from it (two at the top in the third photo) and his puree (the big “candy” at the bottom of the third photo). Due to its specific unpleasant smell, it was impossible to transport the fruit itself; moreover, even in Thailand it is forbidden to take it into the hotel after purchasing it (but my relatives did it anyway). :-) Now we will debunk the myth that durian is the “king of fruits”, or, as the locals say, “the smell of durian evokes visions of hell, and the taste - heavenly pleasures”...

First, my relatives’ impressions of fresh fruit bought at the place where it grows (I’ll clarify this for commentators who reproached me for the substandard quality of the fruit I tasted), I quote literally:

We took a photo of a durian, bought a peeled one, brought it... It stinks!!! Rotten onions, rancid garbage, a wide-ranging smell, that is, the whole room immediately stank. Taste, like smell, [to put it mildly] Not good. Soft, almost creamy flesh, like a kernel in the middle. Sweet, almost without sourness - in short, I took it into my mouth and couldn’t swallow it. I wrapped it in 3 bags and took it out into the trash. The “King of Fruits” turned out to be inedible for me. About 30 minutes passed, and everything smelled like the “king”... I tried durian candy - the result was the same.

Well, now my own impressions of the same candies and durian pulp puree brought: rare disgusting! :-O Having been warned about the smell, I went outside to taste it, but even the fresh wind could not take away the unpleasant smell... which did not remind me of either rotten onions or a garbage dump, rather some kind of technical smell, but very unpleasant. For some reason I couldn’t try the odorless taste, that is, by plugging my nose, and therefore it felt like I had to eat some kind of oily rag... brrrrr!.. :-O The first candy was still tolerable (maybe because that it was, judging by the inscription on it, “milk candy”), although he could not finish it; the second, close to puree - disgusting, which he spat out immediately; the third, puree, was the worst - even a small dose almost caused me to gag. :-O

In short, we have seen such a “king of fruits”... :-O Let the locals “enjoy him heavenly”, and in my collection of exotic fruits he became the first to receive 1 point out of 5 possible and the title of the most disgusting fruit among the exotic fruits and vegetables tasted (currently out of 46)! Even the one I cursed is just a darling compared to this... dukhan!.. :-O

Overall rating: 1/5.

Jujube (ziziphus)

This, for once, new fruit to my collection (there hasn’t been an addition to it for a long time) was brought from India by relatives. Accordingly, there it is more called “”, although in the world it is also known as “jujube”, “(Chinese)”, “” and “”. Of the incomprehensible words in this list (“jujube”, “jujube” and “unabi”), I like the funny “jujube” the most :-), and of the understandable ones, nothing fits - “plum” and “date” are only because the only large bone inside.

In fact, jujube externally most similar to a small apple. Like apples, jujubes come in different colors, which do not necessarily indicate their ripeness: green, yellow, red - we were brought green ones. I was warned in advance about the presence of a large seed inside (although this is not entirely according to the rules of this collection), therefore, in order not to break my teeth from this “unexpected surprise” in the middle of the “apple,” I immediately cut the fruit in half (more precisely, I cut it in a circle and I tore it with my hands so that a whole bone remained in one half), removed the stone (assuming it was inedible) and ate the halves from pure pulp. The taste is not very similar to an apple (except for its crispy freshness and sourness), but it is even less similar to a plum and a date. Most of all, the taste of jujube seemed to me similar to (which is also not an apple in fact), (which is also called “ ” - coincidence? :-) and - that is, nothing like that, refreshing, but what special delight and desire to eat you still don’t feel . Although for some reason my youngest son liked it - he ate several fruits, although he is very conservative in food, and most often treats exotic fruits and vegetables with hostility. :-)

Overall rating: 4/5.

Figs (fig)

Also known as fig (fig) - the fruit of the fig (not fig :-) tree - the same one whose leaves covered the private parts of Adam and Eve, who knew shame after they ate from the tree of the knowledge of Good and Evil... Since then, the fig has been nothing special and has not become famous, except perhaps as a homonym in the Russian language, another meaning of which is a synonym for “dula”. :-) As a fruit, for some reason it is more common in dried form, but in this fresh form I first tried it during a vacation in Adler-Sochi in July 2007 (therefore, contrary to custom, it was photographed without a teaspoon). There it seems to ripen naturally, and costs nothing, 10 rubles/piece. A pear-shaped fruit about 5-6 cm long, a lilac skin with a glossy tint, and inside there is such a fleshy pulp with a bunch of small seeds (a la caraway seeds), the taste did not really impress me... Sweetish and that’s it, nothing special. For some reason this brings to mind, but here the pulp is not astringent.

Overall rating: 3/5.

Cantaloupe

This unusual melon was bought for me by my wife, who knows about my “exotic fruit” hobby. But it’s only unusual at first glance - that’s when you don’t immediately guess that this “stripe” is actually a melon (although the price tag honestly said: “melon, canteloupe”). And so its closest “relative” is the small round yellow melon of the “collective farmer” variety, which is very common among us. Only this one is bright orange inside, and a little sweeter, but everything is the same. Well, except that I forgot about the much more expensive price - 135 rubles/kg in July 2007 in Vladimir.

Overall rating: 4/5.

Carambola

Tasting No. 1

Time: March 2007.

Where to buy the fruit: Russia, city of Vladimir.

For some reason, when buying this fruit of the sorrel family (I already learned this after the fact), also known as “” (starfruit), I was afraid that it would not be a fruit at all, but some kind of vegetable (as I was once mistaken with) – he looked painfully unusual. And in the same way, it was completely unclear how to eat it (in particular, whether it was possible to eat the peel). In the end, it was carefully cut along the boundaries of the slices, and the tasting began first with the pulp (although it later turned out that the peel could also be eaten - like an apple). The pulp turned out to be quite strong, crispy, but at the same time Very juicy - for some reason I immediately remembered the leaves of sorrel, which we collected and ate when we lived in Kyrgyzstan. The taste is also very similar to sorrel - a sort of refreshing mixture of sour and sweet, quite pleasant. However, it is unlikely to be suitable as a thirst quencher, since it is not cheap - 49 rubles/piece. (in March 2007 in Vladimir). Be that as it may, I can safely call it one of the most delicious truly exotic (new to me) fruits.

Overall rating: 4 / 5.

Tasting No. 2

Time: September 2015.

Where to buy the fruit: Thailand, Phuket island.

So far, the only case where repeated tasting of the “correct” fruit, that is, quickly brought straight from the place where it grows (in this case, Thailand), did not improve its overall perception in any way - I gave it the same rating. The taste sensations are also the same: very juicy, very fresh, but almost tasteless (“grass,” as my wife noted); At the same time, I noticed that if you still eat it without the upper dense skin, the taste becomes a little more rich and pleasant. But what the repeated tasting definitely improved were the photographs of the fruit - I replaced them with new ones, in which the fruit looks more “presentable” and fresh.

Overall rating: unchanged, 4/5.

Chestnut

Recently, chestnuts were suddenly discovered at Magnit near the house at 160 rubles per kilogram. I had previously only seen them in Moscow, fried (and every time something prevented me from buying them), and the ones that grow here, alas, are inedible.

I put it in a frying pan and fried until each side darkened (about 15 minutes), some of the chestnuts burst in the process. When opening, the top thin hard shell was first removed, then another layer pressed against the kernel itself (it was quite easy to break with your hands - again, unlike the hard shell of those that grow here). As a result, a small wrinkled core remains, very soft; a small void is found on the crack inside; apparently, the core consists of two halves (but is not easily separated).

Tastes like sweet potatoes! But not like frozen, but a more pleasant, whole taste. Nothing like that, but again it only makes sense if these chestnuts grow right under the window, you went out, picked them and fried them.

Overall rating: 3/5.

Kiwano

This miracle-not-fruit-not-vegetable was given to me by my wife, who knew that I had not added to this collection for a long time. :-) It was sold in one of the Vladimir hypermarkets under the name “kivano”, and now Wikipedia told me that it is also called “horned melon” (I agree, with its oval shape it looks a little like a “torpedo” melon, but small; the taste, however, has nothing in common with melon - more on that below) or “African cucumber” (but this is closer in shape, size, and even taste), and that it is still a vegetable.

The peel is hard and, apparently, inedible (my wife honestly tried to bite it - it tasted bitter). Inside is a sweetish jelly with large seeds that you can either swallow or spit out by sucking the jelly from them. Overall, the taste is most reminiscent of an ordinary domestic cucumber, only it is large, overripe and watery, with large seeds. Well, it also reminded me of Turkish in some other way.

Overall rating: 2/5.

Kiwi

These are not the hairy eggs laid by the Australian bird of the same name, or even the hairy radioactive gooseberry, as you might think. :-D Although this fruit is somewhat similar in taste to gooseberries, but in its internal structure and in the appearance of the pulp it is more similar to. For some reason, kiwi is found on domestic holiday tables less often, although it is freely available for sale (in Vladimir at a price of approximately 70 rubles/kg or, if individually, 7 rubles/piece) and I personally consider it quite tasty (although sometimes it can be too sour - apparently contains a lot of vitamin C). Perhaps its not very popular is explained by the fact that it is not so easy to peel it without a knife (no one seems to eat the hairy skin), and after peeling the slippery pulp is not always easy to pick up with your hands - it turns out that kiwi is best served on the table for guests already peeled, cut into slices (artificial, because kiwis don’t have “natural” slices) and with forks. :-) Yes, and I also recently began to notice cakes, the components of which (mainly for the top decoration) include kiwi, the green pieces of which delight the green-loving eye of a person. :-)

P.S. Much later, in 2017, my sister taught me to eat kiwi in the most convenient way: the fruit is cut into halves, the half is taken in one hand, green cut side up, and a teaspoon is taken in the other hand, with which you need to scoop out the pulp from the peel in the same way as eat a boiled egg. :-) True, this is really convenient for ripe fruits with soft pulp.

Overall rating: 5/5.

Coconut

I’ve been dreaming of trying coconut ever since I first saw an advertisement for the “Bounty” chocolate bar (that’s the power of TV zombies!). I managed to try dry coconut flakes quickly - in the same chocolate bars with the mentioned name, on some pastries, pies and other confectionery products - they ceased to be a rarity and in general I liked them. But I always wanted to try “live” coconut. By that time, I already knew that they don’t grow on palm trees, but coconuts, both in advertising and in real life, really do grow on palm trees. Only one advertising stereotype really deceived me :-) - when it falls to the ground, the coconut does not split exactly into halves, and it does not have a “thread” to carefully “roll” it with your hands and turn it into two halves in the same way. :-) In general, we had to tinker with a “usual” metal hacksaw for the kitchen :-O, and the process was extremely “low-tech”: three adults were holding a coconut, fidgeting along the bottom of a deep bowl (we were afraid that the precious coconut would spill milk :-), and one of them drank with zeal; at the same time, the hairy husk of this giant nut (about 10 cm in diameter) climbed into the resulting gap and mixed with milk; then the edges of the bowl began to really interfere with our sawing further... well, etc. In general, it was terrible - our inexperience was clearly showing (surely someone knows how to open a coconut “in the mind”). Be that as it may, as a result we received two halves and several puddles of precious moisture... brown in color (due to dust and husks mixed in during the sawing process) and also not very pleasant to the taste. For some reason, the white pulp hiding under the 5-mm nut shell also turned out to be not very similar to the advertisement - it was too hard to simply scrape off with a spoon. However, with the help of a fork and/or knife it could be peeled off and eaten - it tasted almost like a regular hazelnut, only with a faint aftertaste... of coconut flakes! :-) At a price of about 25 rubles/piece. (in the winter of 2006 in Vladimir) it seems like a good saving for those who want to chew hazelnuts. :-)

Overall rating: 3/5.

Kudret nari

I thought it was a fruit, but it turned out to be a vegetable (which is why I had to expand the title of this page). Be that as it may, at one time they sold it to us in Turkey (in August 2004) rather as a fruit that looked very unusual to the gawking tourists. It was so unusual (an orange pimply cucumber) that, having decided that I would never see such a miracle again, I decided to pay 2 dollars for it (at that time it was about 54 rubles). In Turkish it is called “kudret nari”, and they tried to translate it into Russian as “pomegranate apple” (although for some reason it still seems to me that this is the name of something else). Fortunately, they immediately explained to us how to eat it, and that the outer shell is not consumed (although if you look closely at the edge in the second picture, it was slightly bitten off - I tasted it and found that it was bitter and tasteless). The opened fruit looks even more bright and unusual - inside there are small red berries with seeds (they are what resemble pomegranate seeds). These berries are sweet and slightly tart in taste, and most of all they resemble... ordinary domestic green peas. So my taste sensations did not match the anticipation created by the appearance of this miracle vegetable, and next time I would never buy it.

Overall rating: 2/5.

Kumquat

A fruit of the citrus family, the closest “relative” (I would even say “younger brother”), both in its “physiology” and in taste. The oblong fruits are very small in size (from 2 to 4 cm) - apparently due to the fact that they are called Japanese oranges, and in Japan everything is miniature. But the price of these little ones is not at all small - 300 rubles/kg (according to data from the beginning of summer 2006), despite the fact that ordinary oranges cost about 30-40 rubles/kg (that is, kumquats are almost 10 (!) times more expensive). I’m not sure, oh, how I’m not sure that exotic sizes should be so much more expensive, but the taste of a kumquat is the same as an orange, only a little sour. Although it has one more small feature - the thin peel is edible and quite pleasant to the taste, moreover, it somewhat compensates for the acidity of the pulp. Just don’t forget to wash these fruits before eating them with the peel! ;-) Well, you shouldn’t forget about the fact that even in such little ones sometimes you can find completely ordinary orange seeds. In general, this is a fruit for lovers of exotic sizes, and even just to try it once.

Overall rating: 5/5.

Lime

Stanislav: my colleague Sergei brought the fruit from Thailand, so we also tasted it at work, with the entire micro-team. They didn’t eat the peel, since Sergei suggested that they don’t eat it, but simply pry it with a fingernail or knife, after which they easily remove it (it’s quite thin and relatively soft). Inside there is something like a grape, some specimens with a slight taste of fermentation. Even deeper, inside the “grape” itself is a hard and also inedible seed. In general, lychee is really the closest “relative”, judging by its structure and taste.

Colleague Sergei I didn’t remember the name of this fruit right away, but with the help of the Internet and pictures I finally figured it out - it’s longan, also known as lam-yai or “dragon’s eye.” Well, a little later I remembered what else this fruit reminded me of besides lychee - a strange fruit that SPQR had tried 8 months before.

Stanislav: a specimen brought in April 2016 by relatives already from India (the third fruit, opening the replenishment of the collection from there), more precisely, several berries on branches, my eldest son really liked, and my impressions of this fruit improved by 1 point.

Overall rating: 4/5.

Longkong

Before writing these lines, I mistakenly believed that lonkon (aka longkong) is just another name, a synonym for the previously described Thai fruit. But my relatives brought it to me from Thailand (nicknaming it “potato” for its external similarity), and we were able to make sure that it was a related, but still different fruit. Yes, outwardly it looks the same as longan, yes, it is just as easy to clean (thin soft skin), but inside there is not one large “grape” - “eye” with a brown seed - “pupil” inside, but 4 slices like boiled garlic cloves until transparent, one of which may have a light seed. The taste is also close to longan, but due either to the absence of an inconvenient and inedible seed, or to the fact that it was a “correct” fruit, that is, quickly brought straight from the places where it grows, I liked longan(g)con(g) more. There were even taste associations with sweets, that is, as if its “grains” were enlarged to the size of garlic cloves. (All associations with garlic are only in form, not in taste!)

Overall rating: 5/5.

Mandarin

Just don’t say that this is not an exotic fruit! Although we in Russia see and eat it no less often than, nevertheless, for our climatic conditions it is still an exotic fruit. When our country was still called the USSR, and it included hospitable and warm Georgia, we happily ate their (or Abkhazian) tangerines. Now, when these southern brothers of ours chose to communicate with another, “most democratic” power, problems arose with tangerines, which is a pity... For example, we only have Moroccan and Turkish tangerines left on the shelves, and the first ones, in my opinion, are easier peel (less hard), much tastier (sweeter) and almost seedless. The specimen depicted on the right is just a typical Moroccan mandarin, priced at 52 rubles/kg (at the beginning of May 2006). And for the first time I “met” tangerines as a child, in the Far East, and then they were either Chinese or Vietnamese fruits, in any case, delicious. In general, any tangerine is a “younger brother”, which is usually smaller in size and sweeter in taste. Like any other citrus fruit, it has a high content of vitamin C, so when eaten in the morning, it maintains tone throughout the day. My personal experience also says: peeled tangerines, mashed roughly halfway with honey and eaten immediately, greatly help remove colds from the body. And, of course, one cannot help but mention that tangerine is a traditional dessert on our holidays, from birthdays to New Year.

Overall rating: 5/5.

Mango

Another pear-shaped fruit, but “prone to fullness” (towards sphericity). The sample, bought in a Russian supermarket (presumably unripe), was very hard, with smooth green-red skin and, oddly enough, smelled like pine needles; the sample purchased and brought from Egypt was much softer, green and almost did not smell of pine needles. An attempt to cut the mango in half was unsuccessful - I came across a large hard pit in the middle, somewhat similar to a peach pit, but I couldn’t separate the pulp from it, so I had to cut it in layers (in general, eating mangoes without a knife is problematic). Inside it is a rich yellow color, while the “local” sample was hard, and the Egyptian one was soft and juicy, both are fibrous (the Egyptian one is almost imperceptible), but at the same time juicy. It smells less like pine needles inside and generally begins to resemble something like carrots (especially yellow Uzbek ones; although the juicy and soft Egyptian mango hardly resembled carrots), either in smell, or in taste, or simply in tactile sensations when biting. I didn’t find a direct taste analogue, but I came to the unequivocal conclusion that of the last three fruits and vegetables I tried (mango), this one is the most delicious, although not as much as the same pineapple. Mango is also cheaper than avocado and papaya, about 100 rubles/kg (in May 2006 in central Russia), but still its price/taste ratio does not allow it to become quite popular in our country.

Overall rating: 5/5.

Mangosteen

Tasting No. 1

Time: December 2007.

Where to buy the fruit: Russia, city of Vladimir.

Due to the fact that this time we were in such a hurry to try this exotic fruit that I forgot to put a teaspoon next to it when photographing it (so that you could estimate the size), we will have to describe the appearance and size verbally: this is a “petrified apple” (hard shell, like a nut) with a diameter of about 4 cm. As we immediately guessed, you don’t need to eat either the leaves or the shell :-), so we just cut it in half and saw... maggots!:-O Yes, yes, such nasty white worms, slugs, the mere sight of which makes you sick... We didn’t even immediately understand whether they were alive or not (you never know, the “worms” climbed in to eat the “apple”)... :-O and try This we didn’t dare right away... But we finally decided and discovered that “the devil is not as scary as he is painted” - this white cloudy pulp turned out to taste almost exactly the same as the “regular” one, that is, “grape-like” with the only remark that due to some fibrous structure it was difficult to eat it completely. Price – 400 rubles/kg (in one of the supermarkets in Vladimir at the beginning of December 2007).

Overall rating: 3 / 5.

Tasting No. 2

Time: September 2015.

Where to buy the fruit: Thailand, Phuket island.

The “right” fruit, that is, quickly brought directly from the place where it grows (in this case, Thailand), improves photographs, visual and taste impressions (in this case, by as much as 1 point, to a “good” rating). :-) And there are no “maggots” there, but easily removed white cloves, similar to boiled cloves of garlic, but with the taste of sweet and sour grapes. :-)

Overall rating: increased to 4/5.

Passion fruit

Tasting No. 1

Time: May 2008.

Where to buy the fruit: Russia, city of Vladimir.

I've been looking for this exotic fruit (also known as "passiflora" or "passion fruit"), which was last on my "must try" list (of those whose names are well-known). And for a long time I could not find it in our city of Vladimir, perhaps because I had little idea of ​​what it should look like. And finally, my friend Nikolai (he is now a co-author and natural scientist) quite by chance came to visit me and brought it as a gift, and not one, but three whole fruits (despite the high cost - 400+ rubles/kg in May- 2008)! :-) It was thanks to this that I learned that on the outside passion fruit is most similar to (maybe that’s why I didn’t notice it, mistakenly thinking that I had already tried it), and on the inside it is closest to... Although this time the inner pulp is the color of “childish surprise” "with seeds did not resemble red currants - except perhaps in its sourness. In general, we were unable to find a similar taste in our taste memory (the taste of passion fruit juice does not count), although this one in itself turned out to be not very memorable. As Nikolai rightly summed up, “the product is of low value.” :-)

Overall rating: 3 / 5.

Tasting No. 2

Time: April 2016.

Where to buy the fruit: India, Goa.

The second fruit to open the collection straight from India. And again, an example of the correctness of my critics, when a specimen promptly brought from its place of growth turns out to be better in taste than a “Russian” specimen of unknown quality. Pleasant, refreshing taste of sweet and sour pulp - “mucus”, enveloping the seeds, which do not need to be separated and spit out - they are easily eaten, without spoiling the taste, but with an unusual crunch.

Overall rating: increased to 4/5.

Medlar (loquat)

While in Rome, Nikolai and his wife went to a grocery store, where, in addition to stands with ordinary (and surprisingly cheap) fruit, Nikolai found a box with what he first thought were apricots, but then he saw that they were not at all. It was not possible to identify him right away, so I took the heels for testing. The label said it was “Nespole” (I didn’t remember the price, but it was inexpensive).

Before eating, I cut it first. Inside there were two slippery bones pressed tightly against each other, easily separated from the rest of the mass. It is also easy to remove the outer skin in three or four movements, although you can eat right in it, it is not much tougher than the same apricot skin. The taste can rather be compared to a peach - pleasantly sweet and sour. We ate it with pleasure, but didn’t buy it with us - the very next morning, brownish spots from bruises appeared on the left pair of fruits, and we quickly finished them.

Overall rating: 5/5.

Papaya

Outwardly it looks like, and, therefore, like an ordinary domestic pear. But inside, everything is completely unexpected - the reddish pulp is more reminiscent of a watermelon, and in combination with black beads of oily seeds, it generally looks like... black caviar in red fish. All this did not give me any appetite, but I decided to take a risk. Intuitively guessing that neither the skin nor the bone could be absorbed, I immediately started working on the pulp. The taste sensations are strange, difficult to compare with anything; something similar (although some draw analogies with pumpkin, quince and even peach), but it doesn’t knit. In any case, it’s somewhat tastier than avocado, but it didn’t make me particularly excited. And even more so, it is unclear who needs it and why for such a price (200+ rubles in May 2006). Once again I come to the conclusion that “exotic” is not synonymous with “amazingly tasty”...

Overall rating: 2/5.

Pepino

My wife Julia unexpectedly bought me this exotic fruit to try. It cost “insane” money – as much as 114 rubles/piece. (a copy in the photo) at the beginning of June 2007 in Vladimir (although I don’t think that the price for it changes much throughout the year), and who knows how much a kilogram costs... In appearance, it’s a smooth-skinned yellow pear, that’s why inside we they assumed something similar... And suddenly there was... a melon inside! fringe of seeds), and the skin is somewhat similar (thin, easy to separate). They finished it with obvious effort - the fruit did not cause any delight in taste, although it turned out to be not as disgusting as. However, we assumed that perhaps we underestimated it because it was perhaps not a fruit, but a vegetable, but then this question was specifically clarified - no, it is a fruit, and very popular among residents of South America. And what did they find in him?..

Overall rating: 3/5.

P.S. A couple of copies of the same thing were brought to me by relatives in 2013 from Cyprus, unripe, along with instructions in English to what extent they should ripen (to a yellowish color and a noticeable smell). When they were ripe, we tried them again and felt exactly the same as five and a half years ago: a barely sweet melon, which I nicknamed “Pepin’s melon”. :-) For some reason, only the eldest son especially liked her from the family.

Pitaya

Tasting No. 1

Time: December 2007.

Where to buy the fruit: Russia, city of Vladimir.

In the supermarket, this fruit was labeled in Russian as “pitahaya”. Then we were in such a hurry to try it that I forgot to put a teaspoon next to it when photographing it, and had to describe the appearance and size verbally: an oblong red fruit about 10-12 cm long, all leathery and with processes in the form of “scales” , which really explains the “dragon-like” appearance of one of its names (“dragon fruit” in English). The transparent jelly-like pulp, slightly cloudy, resembles it with its large number of small black seeds, and the taste is somewhat reminiscent of it, although it is not sweet at all, and is barely sour - almost tasteless. We ate the pulp with teaspoons from the dense and inedible (more precisely, tasteless) peel - the process of eating itself was convenient, what can we deny - but only because someone had to finish eating it, and it didn’t cause us much delight at all ... What can we say about the price of 600 rubles/kg (in one of the supermarkets in Vladimir in early December 2007) ...

Overall rating: 2 / 5.

Tasting No. 2

Time: September 2015.

Where to buy the fruit: Thailand, Phuket island.

Responding to criticism from many