GREY TEAK

Common Name: Grey Teak
Vernacular Name: White Beech
Botanical Name: Gmelina dalrympleana
Specimens From: Australia

Grey teak is native to Australia and New Guinea. The fruit is green when unripe and will change to an attractive pinkish-red or red when ripe. The size is small, not any bigger than a grape and the shape is obovoid.

There is a single hard seed. The flesh is white but will immediately turn yellow to brown once it is exposed, similar to the oxidation of a common apple.

The usage of this plant is mainly for its timber and not for the fruits. It is juicy but bitter and not palatable. It is mostly for the birds to feast on it.  


Fruit: Grey Teak; gmelina dalrympleana; Lamiaceae.


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TONGKAT ALI

Common Name: Tongkat Ali
Vernacular Name: Long Jack, Pasak Bumi, Malaysian Ginseng
Botanical Name: Eurycoma longifolia
Specimens From: Malaysia

Tongkat Ali is native to Malaysia and Indonesia. Tongkat Ali is a Malay word, which literally means "walking stick Ali". This name is commonly used in Malaysia, whereas it is known as "pasak bumi" in Indonesia. In the English-speaking countries, it is known as "Long Jack".

The fruit is small and oblong in shape. Green when young, turning to red and finally to dark red to almost black when it ripens. It contains a yellow seed, which is fairly big for a fruit of that size.

Tongkat Ali is generally used as an aphrodisiac by men and to a lesser extend, used as testosterone boosters in bodybuilding. Studies on animals have shown positive results too. But the potency is found mainly in the roots and not in the fruits. Hence, the fruits are usually neglected whereas the root extracts are not cheap. The root extracts are extremely bitter while the fruits are rather tasteless.


Fruit: Tongkat Ali; Eurycoma longifolia; Simaroubaceae.


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SURINAM CHERRY

Common Name: Surinam Cherry
Vernacular Name: Brazilian Cherry, Cayenne Cherry, Pitanga, Cereza de cayena, Surinaamsche kersh
Botanical Name: Eugenia uniflora
Specimens From: Malaysia

Surinam cherry is native to Surinam and several tropical countries of South America. It is about the size of a cherry but the shape is unique with about 7 to 8 ribbed and oblate. Green when young and will change to orange and finally to either bright red or very dark red (almost black), though the later variety is not so common.

This fruit may have one or more non-edible seeds, round with a flattened side. Surinam cherry is eaten raw, similar to eating a cherry. With a very thin skin, it is juicy and rather resinous. The taste is usually a conbination of sweet, tart and slightly bitter but the dark red variety is much sweeter.

This cherry is very soft and prone to bruising and tearing easily. In most places, it is grown mainly in backyard gardens for ornamental purposes due to its cute, curvy and colourful fruits. It is hardly found in the market. Other than eaten raw, it can also be made into jam and jellies.


Fruit: Surinam Cherry; Eugenia uniflora; Myrtaceae.


Other fruit in the same family: Guava (Pink flesh), Guava (Yellow flesh)


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CANDLE TREE

Common Name: Candle Tree
Botanical Name: Parmentiera cereifera
Specimens From: Singapore
Specimens Weight: 70 gms [2.47 oz] (average wgt per fruit)

The candle tree is native to Panama. The fruits are attached to the trunk and branches and from a distance, it appear like many candles hanging from the tree.

It is long, up to one metre or slightly more than three feet in length, and cylindrical in shape. Some fruits are with the tapered end but some are with the rounded end. It may be green or purplish-maroon and will change to yellowish-green, yellow or yellowish-brown when it ripens.

The smaller candle tree fruit looks like a banana [refer to above photo] or a chilli if it is with a pointed tip. The flesh is slightly soft, fibrous and contains many small edible seeds. Some are juicy and sweet. This fruit tree is usually planted more for its unique ornamental display than for its edible fruit. Other than some parts of Mexico and maybe a few nearby South American countries, it is extremely rare to find these fruits selling in the market.


Fruit: Candle Tree; Parmentiera cereifera; Bignoniaceae.


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INDIAN GOOSEBERRY

Common Name: Indian Gooseberry
Vernacular Name: Emblic, Aamla, Amla, Amalika, Melaka
Botanical Name: Phyllanthus emblica
Specimens From: India
Specimens Weight: 24 gms [0.85 oz] (average wgt per fruit)

Indian gooseberry is native to south Asia, Malaya and south China. It is a popular fruit in India, due to its medicinal benefits.

The fruit is almost round or oblate, with six pale vertical stripes. It is light greenish-yellow with a smooth but hard surface. There is a single, hexagonal-looking stone with the flesh adhere to it as it is very fibrous.

Amla is extremely sour and bitter when eaten raw. Hence, it is normally dipped in sugar or salt water, to make the fruits taste better and easier to eat.  It is also used in cooking as a substitute for tamarind. It can be preserved by soaking the berries in sugar syrup in a a bottle or can be pickled with salt and spices.

Indian Gooseberry (Amla) Juice


Or drink it as amla juice! Add sugar to taste if the acidic and bitter taste are way too strong. This cute little fruits are packed with Vitamin C and many other nutrients. In India, it is often used as a supplement to prevent falling sick.


Fruit: Indian Gooseberry; Phyllanthus emblica; Phyllanthaceae.


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FALSE MANGOSTEEN

Common Name: False Mangosteen
Vernacular Name: Sour Mangosteen, Gamboge, Tamala, Tamal, Jharambi, Asam Kandis
Botanical Name: Garcinia xanthochymus
Specimens From: Malaysia
Specimens Weight: 90 gms [3.2 oz] (average wgt per fruit)

False Mangosteen is likely to be native of India and Burma and can also be found in Southeast Asia.

It does not look anything like a mangosteen at all. It is round or oval with a pointed tip, usually curve towards one side. Green and hard when unripe. Bright yellow to yellowish-orange and soft to the touch when ripe.

The pulp is of the same colour of the thin skin. The fruit can be eaten out of hand. It looks tempting and cute and it is quite juicy but it can be pretty sour too. It may contains one to four seeds but usually two. Seeds are brown and oblong in shape.

In India and Indonesia, it is more popular as a dried fruit cut into several smaller pieces. Cook in curries as it can be a substitute for tamarind paste or spice. Since it is acidic, it is used as pickles. This fruit tree is also recognised for its medicinal properties.


Fruit: False Mangosteen; Garcinia xanthochymus; Clusiaceae.


Other fruit in the same family: Mangosteen


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TAHITI LIME

Common Name: Tahiti Lime
Vernacular Name: Persian Lime, Bearss Lime
Botanical Name: Citrus latifolia
Specimens From: Australia
Specimens Weight: 78 gm [2.8 oz] (average weight per fruit)

Tahiti or persian lime did not originate from Tahiti nor from Persia (it only passed through) as the origin is still undefined.

It is usually round or oval with a small nipple at the apex. The size is large, usually bigger than a goftball and of cause, bigger than the "key lime". It is vivid green and will turn yellow when ripe. Unripe green is more popular due to the stronger acidic taste and zest.

Tahiti Lime Juice


It is convenient for squeezing as no seeds will get in the way cause this species of lime is seedless. Great for a glass of lime juice!!


Fruit: Tahiti Lime; Citrus latifolia; Rutaceae.


Other fruits in the same family: Blood Orange, Bael, Kumquat


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BREADFRUIT

Common Name: Breadfruit
Vernacular Name: Sukan, Ulu
Botanical Name: Artocarpus altilis
Specimens From: Malaysia
Specimens Weight: 940 gm [2 lb 1.2 oz]

Breadfruit is likely to be native to Malesian and Western Micronesia. It later spread to the rest of the Pacific Islands and also to most tropical countries.

The fruit is usually ovoid or round shape, bigger than a large grapefruit or about the size of a small pomelo. When unripe, the rough rind is green and hard and the interior is white. When fully ripe, it will turn greenish-yellow, softer and creamy yellow on the inside with a sweet fragrant. Most cultivars are seedless.

Breadfruit can be eaten raw as a dessert when it is ripe and it can be very filling! But it is more popular when in its unripe stage. It is a stable food in several places, especially in the Pacific Islands. Similar to the potato and the sweet potato, they are rich in starch. Often used as a vegetable as it can be steamed, boiled, baked, fried or roasted. It is so versatile that it can be cooked with other vegetables or even fish or meat.

Breadfruit, Steamed

It can be roasted whole, on a outdoor opened fire. Peel it only when is is done. Or discard the skin, core and seeds [if there's any] and chopped it into cubes. I prefer steaming as it is the healthiest way. Add salt, pepper, olive oil, margarine, mayonnaise or whatever you like to taste. Think of it as a replacement for the potato and eat it the same way as you always do.


Fruit: Breadfruit; Artocarpus altilis; Moraceae.


Other fruit in the same family: Cempedak


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BLOOD ORANGE

Common Name: Blood Orange
Botanical Name: Citrus sinensis
Specimens From: Australia
Specimens Weight: 137 gm (average weight per fruit)

Blood orange originated either from Southern Mediterranean or from China. It is extremely popular in Italy as it is one of the top producing countries. Among the few cultivars, Morro, Tarocco and Sanguinello are the most popular. The taste ranges from sweet to tart, with a tinge of raspberry.

Bood orange is a variety of orange that has blood red flesh instead of the usual orange. It has a thicker and tougher skin than a normal orange. The rind may be orange with patches of red on it [see first photo] or it may also be orange with totally no red patches at all.

As in all red fruits, it contains anthocyanin, which is also an antioxidant. Because of the red pigment, blood orange contains greater amount of antioxidant than any other oranges. But it is also more expensive and harder to find in most places.


Blood Orange; Citrus sinensis; Aurantioideae; Rutaceae.


Other fruits in the same family: Bael, Kumquat


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STRAWBERRY

Common Name: Strawberries
Botanical Name: Fragaria x ananassa
Specimens From: USA
Specimens Weight: 18 gm [0.63 oz] (average wgt per fruit)

There are several species of strawberries. The most popular cultivated strawberries across the globe, is a hybrid species. It is a cross between F. virginiana (from North America, due to its great flavour) and F. chioloensis (from chile, due to its large size). Due to its popularity, many cultivars have been selected for commercial cultivation to suit different tastebuds, varies from sweet to tart.

Most strawberries are usually bright red when it is ripe. But there are also ripe strawberries and pineberries which are white, golden or slightly pinkish (not referring to those unripe but it is fully ripe). It is not easy to find it because most countries do not cultivate or sell it. The USA is still the leading producer of all types of strawberries.

Strawberry Butter Cookies


Strawberries are a good source of Vitamin C and antioxidants. Eat it fresh on its own or with cream or yoghurt. Or mixed with cake, pie, pancake, cookie etc.

And if you are wondering why the strawberry fruit have the seeds on the outside instead of inside, it is because those numerous "seeds [usually yellow]" are not seeds at all. It is an achene, which is a dry fruit itself that looks like a seed. The actual seed is inside the achene as every achene contains a single small seed. The spongy red flesh we love to eat, is not the fruit. It is just a ripened, enlarged "receptacle [swelling tip of a stem]" that bears many small fruits [achenes].

So we are actually eating the combinations of the spongy red flesh [receptacle], the numerous fruits [achenes] and the real seeds inside the achenes.


Fruit: Strawberries; Fragaria x ananassa; Rosoideae; Rosaceae.


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ELEPHANT APPLE

Common Name: Elephant Apple
Vernacular Name: Chulta
Botanical Name: Dillenia indica
Specimens From: Malaysia
Specimens Weight: 448 gm [15.8 oz] (average weight per fruit)

Elephant apple is native to South and Southeast Asia, from India to Indonesia.

This fruit is not a type of apple. It is usually round with a few odd bumps, a little bit like an elephant's toe. It is greenish-yellow with a hard and very thick leathery husk. So thick that there is little space left for the pulp, in relative to its size [see 2nd picture shown]. So hard and thick that you will need a big knife and a hammer to cut it into half.

When the elephant apple is ripe, it will emits a sourish smell that may not be pleasant to some, especially to those who came across this fruit for the first time. The pulp is light yellowish-brown and it is very slimy and slightly sticky. The taste is acidic to slightly sweet but is odorous. There are numerous small brownish seeds. In India, it is also cooked in curries.

Do not mix up with another fruit, "Limonia acidissima" of about the same size, which in some places are also known as elephant apple. It is entirely a different fruit and not even under the same family classification.


Fruit: Elephant Apple; Dillenia indica; Dilleniaceae.


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OKRA

Common Name: Okra
Vernacular name: Lady's finger
Botanical Name: Abelmoschus esculentus
Specimens From: Malaysia
Specimens Weight: 18 grams [0.63 oz] (average wgt per fruit)

Okra or lady's finger is believed to be native to West Africa, though it is still disputed and questionable. It is one of the more popular vegetables used across the globe and is now known by numerous vernacular names.

Okra is usually harvested when it is unripe as it will gets too woody and fibrous when it is left to mature. It is always used as a cooking vegetable in almost every cusines. Every part of the fruit, including the numerous small, round white seeds are edible but the pod containing these seeds will turn slimy when cooked.

It is a matter of preferences as some prefer it slimy while others will try to avoid it! Cooked it twice as long and the slime may dissolve. Alternatively, add any acidic ingredients such as vinegar or squeeze a few drops of lemon or lime juice and it will help to reduce it.

In case if you are not aware of it, there is also the red okra variety but it is not commonly found. And now you know that the okra is classified under the same family as the durian!


Fruit: Okra; Abelmoschus esculentus; Malvaceae.


Other fruit in the same family: Durian


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CANISTEL

Common Name: Canistel
Vernacular Name: Eggfruit, Yellow Sapote, Zapote amarillo
Botanical Name: Pouteria campechiana
Specimens From: The Philippines
Specimens Weight: 70 gm [2.47 oz] (average weight per fruit)

The canistel is native to Mexico and the nothern part of Central America countries. It has also been introduced into several tropical countries.

This fruit may be almost round, oval or ovoid with a pointed or curved apex. It is bright yellow or yellowish-orange and usually glossy and smooth when it is ripe. The skin is thin and the pulp takes on the same colour as the skin. There may be one or more seeds and it is shiny reddish-brown on the outer side and dull brown on the other side.

The flesh is firm and not juicy but softer towards the center of the fruit. Texture is almost identical to a boiled egg-yolk. The taste is slightly sweet, similar to a baked sweet potato. It will turn too mushy when it is overripe. The skin may be thin but gummy and it is usually not eaten.

Canistel's pureed pulp can also be baked, used in pies, pudding or mixed with ice cream and milkshake etc. This fruit is rich in nutrients, especially in carotene and niacin but in many countries, it is still unknowned, unavailable or underrated.


Fruit: Canistel; Pouteria campechiana; Sapotaceae.


Other fruit in the same family: Sapodilla


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DURIAN

Common Name: Durian
Botanical Name: Durio zibethinus
Specimens From: Malaysia
Specimens Weight: 1350 gms [3 lb]

Durian, native to Malaysia, Indonesia and Brunei but it is also cultivated in Thailand and The Philipines with Thailand being the leading producer. Durians are extremely popular and known as king of the fruit in South East Asia and in several other countries where there are Asian and Chinese communities.

There are literally hundreds of cultivars of this durian species. Most cultivars are usually labelled with a "D" followed by a code number and some even with fanciful names for marketing strategies. There are also several other "Durio" species which are found only on the Island of Borneo and no where else. Examples are those rare durians with red pulp or those with red shells and also those with thin spikes. It is mostly grown wild and sold in their local markets as it is never exported. Hence, it is considered as rare and not known or heard of, once out of Borneo.

The size of the durian may varies from about 500 grams to several kilograms, especially those culivars from Thailand which are super huge! The shell is hard and spiky as you need a very sharp knife to prise it open. You may also need a cloth or wear a glove to protect your hands as the spikes are really very sharp and it hurts if you are not careful!

The durian is bright green when immature and will turn brownish green when it matures. Depending on the cultivars and sizes, the number of seeds varies from about three to more than twenty. The seeds may be huge to mulilated mini sizes. Some cultivars have small seeds enclosed by huge fleshy pulps. This are considered as value for your money as the durians does not come cheap! Considering that the bulk of the weight are from the heavy shells and the seeds. So, probably only less than thirty percent of the total weight are from the edible pulps. The seeds are edible too if only it is cooked or boiled as raw seeds are toxic.

The fleshy pulps may range from almost off white, mild yellow, deep yellow to almost orange. Let's count out the red pulp as this species does not have it. The picture shown above is of the 'deep yellow flesh' variety. The taste may be mildly sweet, sweet, bitter sweet or bitter. It may be creamy, dry or wet. You will need an aquired taste to love durians. You will either love it and swear by it or hate it and avoid it like a plague! Most durians have a very strong pungent that will fill the room and the smell will lingers for days if is in an enclosed room. Smells great if you love durians but smells terrible odor and offensive if you hate it!

Most durians are eaten raw but there are also numerous ways to eat it. There are candies, cakes, mooncakes, sweets, desserts, milkshakes, paste, cooked or fried etc.

And lastly, you will not want to stand under a druian tree as it can be fatal if it falls on your head! Once it is ripe, it will fall from the tree.


Fruit: Durian; Durio; Helicteroideae; Malvaceae.


Other fruit in the same family: Okra


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RUKAM

Unripe Rukam

Common Name: Rukam
Vernacular Name: Rukam Manis, Indian Prune
Botanical Name: Flacourtia rukam
Specimens From: Malaysia
Specimens Weight: 10 gm [0.35 oz] (average weight per fruit)

Rukam is a fruit originated from the region of Malesia, It has also been introduced into India and Thailand.

The fruit is almost round, about 20 to 25 mm in diameter in size, with several small whiskers at the base. Green when immature and will turn pink and finally to red or dark red when it is fully matures. The skin is thin with off white pulp but stained with red, towards the center where all the seeds are. The seed is flat and looks red as the flesh will stick to it. Four to seven seeds are usually found in a single fruit.

The ripe fruit can be eaten raw. The taste is tart but juicy, similar to the cranberry. It is cultivated on a small scale in some places but it is not very well known as it is often overshadowed by another similar-looking fruit of the same family, "Governor's Plum" (Flacourtia indica). The juice from the unripe green berries can be taken to ease dysentery and diarrhoea.


Fruit: Rukam ; Flacourtia rukam ; Salicaceae.


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FIJIAN LONGAN

Common Name: Fijian Longan
Vernacular Name: Kasai, Matoa, Dawa
Botanical Name: Pometia pinnata
Specimens From: Malaysia
Specimens Weight: 30 gm [1.06 oz] (average weight per fruit)

Fijian longan is a tropical fruit mainly from Sri Lanka, Malaysia, The Philipines, East Indonesia, Papua and the Pacific Islands. It is not a very common fruit found elsewhere.

The fruit is round or oval and it is much bigger than the common longan. It is green when immature and will turn purpish red, dull brown or almost black, depending on the various varieties. The shell is hard but it can still be prised opened with both thumbs with a little force.

Once peeled, the pulp looks similar to a lychee than to the longan but the taste is not as sweet nor juicy. The pulp is slightly yellowish in colour. This particular variety is only mildly sweet and the texture is chewy. It has a single seed which looks like a type of nuts. The seed is edible too and it is usually consumed roasted or boiled.


Fruit: Fijian longan; Pometia pinnata; Sapindaceae.


Other fruits in the same family: Lychee, Pulasan, Longan, Rambutan.


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What's Your FIVE Favorite Fruits

What's your top FIVE favorite fruits?

It can be any fruits that you had eaten before, regardless of common, exotic or rare. Let's just limit to five fruits. So think of which FIVE fruits that you would call it your all-time favorites?

I will compile a list later after you had named your favorites and see which fruit tops it all.

All are welcomed to add yours, regardless of whether you are a regular reader or just a passer-by. As long as you are a surfer (spammers excluded:), feel free to name yours. Cheers

Results till now, based on all 111 surfers:

• 01] Mango, fav by 45 surfers



• 02] Strawberries, fav by 37 surfers



• 03] Apple, fav by 33 surfers



• 04] Grapes, fav by 32 surfers



• 05] Orange, fav by 30 surfers



• 06] Banana, fav by 29 surfers



• 07] Pineapple, fav by 28 surfers



• 08] Peach/Nectarine, fav by 25 surfers



• 09] Watermelon, fav by 22 surfers



• 10] Cherry, fav by 19 surfers
  

Those who have not added in your favorites, feel free to join in

CRABAPPLE

Common Name: Crabapple
Vernacular Name: Wild apple
Botanical Name: Malus spp
Specimens From: China

Crabapples are usually grown wild or cultivated for their ornamental value rather than for their fruit. There are many species of crabapples that can be found in most cold climate countries. The general appearance looks similar to a domestic apple but much smaller in size. Crabapple is usually not more than 5cm or 2inches in diameter.

The skin can be yellow, green, red or combination of these colours. The small seeds are not edible, so discard it. But the taste is usually inferior as it is woody, tart or bland! In another words, it does not taste nice to eat it in its raw stage. Much better off when make into jelly and cider.


Fruit: Crabapple; Malus spp; Malinae; Maleae; Amygdaloideae; Rosaceae.


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RAKUM PALM

Common Name: Rakum Palm
Vernacular Name: Salak Kumbar, Sala
Botanical Name: Salacca wallichiana
Specimens From: Myanmar

Rakum palm can be found in Indochina, Malaysia and Sumatra. It is popular in Thailand as it is cultivated over there. But this species is not as common and well-known as the salak, the snake palm. This fruit is also considered as rare elsewhere.

The shape may be almost round, obovoid or slightly longish. The skin may be red, orange, reddish-brown or brown, depending on the various cultivars. It is rough with soft bristers all over the fruit.

The inside of this fruit, consists of three edible lobes, are "creamy yellowish orange" in colour. There is usually a single, dark brown seed in every lobe and the hard seeds are not edible.

The taste is semi-sweet and only mildly acidic. It is slightly juicy and soft if it is fully ripe. Tastes like a cross between a pineapple and a pear. Somewhat different and unusual taste from the common fruits. May need some acquired taste to like it.

How to eat this fruit? No knife needed. Just break off the tip and peel the skin from the top down. The tough, thick-looking skin is deceiving as it peels off quite easily. The skin is misleading as this fruit bruise easily and you can't tell from its external look. The moment you peel it, you may spot those darkened brownish blotches which smells badly and have to cut that part off. Those tough-looking skin won't be able to protect the inside of this fruit.



Fruit: Rakum Palm; salacca wallichiana; Arecaceae.


Other fruits in the same family: Salak, Barhee Date.


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ATEMOYA

Common Name: Atemoya
Botanical Name: Annona x atemoya
Specimens From: Australia
Specimens Weight: 810 gm [1 lb 12.6 oz] (average weight per fruit)

The atemoya looks like a bigger version of "Sugar apple" because this fruit is a deliberate hybrid between the sugar apple (Annona squamosa) and the cherimoya (Annona cherimola). It was done in a lab in Miami, USA.

An atemoya is usually conical or round in shape with thick bumpy rind but will soften when ripe. There are several inedible, dark brown seeds that appear almost black but with far lesser seeds than the sugar apple. Of the several edible fruits in this annona genus, atemoya tastes the best. It is usually sweet while some culitvars are with a mixture of sweet and slightly tart. The flesh is white and somewhat spongy and firmer than sugar apple.

The atemoya is more popular than the cherimoya as it can be grown in the tropics and hence, this fruit is widely available and is also slightly hardier than the sugar apple.

Or try the atemoya smoothie. The juice can be quite thick, hence it can be blended with other fruits, milk or water.


Fruit: Atemoya; Annona x atemoya ; Annonaceae.


Other fruits in the same family: Sugar Apple[red rind] , Sugar Apple[green rind], Soursop.


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KIWIFRUIT (Yellow Flesh)

Common Name: Kiwifruit
Vernacular Name: Chinese gooseberry, Kiwi
Botanical Name: Actinidia chinensis
Specimens From: New Zealand
Specimens Weight: 113 gm [3.99 oz] (average weight per fruit)

Kiwifruit have been around since several centuries back, mostly growing wild in China but only in the early 20th century onwards, that New Zealand experimented it and began cultivating it on a large commercial scale.

Initially, they called it the "chinese gooseberry" because it came from China and it tastes similar to a gooseberry fruit (but it does not belongs to the gooseberry family). Once this fruit became popular, they renamed it to "kiwifruit". It is named after a type of bird, kiwi, which is ingenious to New Zealand.
But why named it from a bird's name? Simply because the exterior brown colour and the fuzzy hair of this fruit does look similar to the kiwi bird. And to add to the confusion, some countries shorten the name and just simply call it "kiwi", the same name as the bird. So are we eating the fruit or the bird?
If you think that New Zealand lead in the production of kiwifruit, you are not right. It comes in second to Italy. The native country, China is even no where to be seen.

"Hayward" cultivar, is by far the most popular among the few cultivars but most of them do look similar and it is difficult to tell them apart, so why bother? Basically there are three common types. The common 'emerald green' flesh, the 'golden yellow' flesh (which is this fruit) and the baby hardy kiwi. The red kiwifruit is still new and not commonly found yet. There are also several others too but not on commercially cultivated.

This fruit is usually slightly larger than the size of an egg with a unique beak shape at the stem. The skin is brown with very small and almost non-fuzzy hair as compare to the green flesh variety.
The taste is sweet and slightly acidic, similar to eating a banana with pineapple and/or strawberry thrown in. The skin is edible but most people would prefer not to eat it, including me, due to the unappealing fuzzy look and the tartness. But the sad point is, the skin contains antioxidants. Why is it always the good things usually taste poor! If you really wanted to eat the skin, make sure you wash it thoroughly as the fuzzy hair easily trapped dirt and pesticides.

Just cut it into half and scoop it with a spoon, since the flesh is soft enough and the small black seeds are edible too. Compare with the green flesh variety, the 'yellow flesh' kiwifruit taste sweeter, less acidic and taste better but it is also more expensive!

Kiwifruit is high is vitamin C. It also contains vitamin A, B , E and K, plus fibre and many other minerals as well.

Kiwifruit Juice, Yellow

Kiwifruit juice will great for you. This yellow pulp fruit tastes not so acidic and sweeter than the green kiwifruit. Add water accordingly to dilute the thickness to your preferences.


Fruit: Kiwifruit; Actinidia chinensis; Actinidiaceae.


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