Slideshow: A Guide to Tropical Fruit in South America

Anón
Anón

Taxonomic Name: Annona squamosa

Common Names: Sugar Apple (English), anón, anón de azucar, anona blanca, fruta do conde, cachiman, saramuyo (South/Central America), Custard Apple (India and Australia), ata, aarticum, shareefa, sitaphal or seethaphal or seetha pazha (India), sakya (Taiwan), srikaya (Indonesia), atis (Philippines), noi-na (Thailand), mãng cầu ta (Vietnam), fruta do conde (Brazil), achta (Middle Eastern areas).

Country of Origin: Unknown, but thought to be from Jamaica.

Description: It's extremely sweet with a custardy, slightly grainy texture (like undissolved grains of sugar). Aroma of pineapple and pear. It's not ripe until you think it's too soft.

20100927-tropicalfruit-primary.jpg
20100927-tropicalfruit-primary.jpg
Arazá
Arazá

Taxonomic Name: Eugenia stipitata

Common Names: Amazonian Pear (English), Arazza (Colombia), Arazá, Araçá-boi (Portugual, Brazil)

Country of Origin: Brazil

Description: It has the dripping, soft flesh of a peach with several large seeds, but the mouth-puckeringly sour flavor of a passionfruit, with aromas of stone fruit. Ripe when very soft.

Banana
Banana

Taxonomic Name: Musa acuminata

Common Names: Banana (English) bashō (Japan), banana china (Paraguay), banano enano (Costa Rica), cambur or camburi (Colombia, Venezuela), cachaco, colicero, cuatrofilos (Colombia); carapi (Paraguay), curro (Panama), guineo (Costa Rico, Puerto Rico, E1 Salvador), murrapo (Colombia), mampurro (Dominican Republic), suspiro (Dominican Republic), zambo (Honduras), banana maca (Brazil), bananier de Chine (Guadaloupe), figue banane, figue naine (Haiti)

Country of Origin: Papua New Guinea

Description:: It looks, tastes, and acts just like a banana, which is what it is. Smaller varieties tend to have denser flesh and a more intense, sweeter flavor. Please don't open one of these if you are sitting next to me on the subway (you know who you are, and I hate you).

Carambola
Carambola

Taxonomic Name: Averrhoa carambola

Common Names: Starfruit (English), Carambola (South America), balimbing (Philippines), Kamrakh (India), mafueng (Thailand)

Country of Origin: Philippines

Description: Green and yellow varieties both exist, but the yellow variety is green when unripe, so be careful! They should give a little when squeezed. The flavor is mildly floral with a citrus note, but relatively bland and watery.

Cherimoya
Cherimoya

Taxonomic Name: Annona cherimola

Common Names: Custard Apple (English), Cherimoya (Colombia), sape-sape (Angola), Laxmanphal or Sharifa (Inida), Mãng cầu tây (Vietnam), Quishta (Egypt), Srikaya (Indonesia)

Country of Origin: Peru

Description: Like a slightly less, slightly larger and firmer version of the Anón. Aroma of pineapple and pear. It's ripe when very soft or almost falling apart.

Coconut
Coconut

Taxonomic Name: Cocos nucifera

Common Names: Coconut (English), Coco (South America) jawz hindi (Arabic), noix de coco (France)

Country of Origin: Argentina

Description: Young coconuts have tender, jelly-like flesh with a mild flavor. Older coconuts have firm, dry flesh best eaten as is or used for grating. The liquid inside the coconut is salty and sweet, like natural Gatorade. To open it, break open the yes with a screwdriver and hammer, extract the juice, then heat over a burner until it cracks.

Curuba
Curuba

Taxonomic Name: Passiflora tarminania

Common Names: Banana Passionfruit (English), Curuba (Colombia), taxo, tacso, tagso, tauso (Ecuador); parcha (Venezuela), tumbo or curuba (Bolivia), trompos, or tintin (Peru)

Country of Origin: Venezuela and Peru

Description: The pulpy flesh and crunchy seeds are eaten, like in a passionfruit. Sour and floral with a hint of menthol. Ripe when it gives significantly when squeezed.

Feijoa
Feijoa

Taxonomic Name: Acca sellowiana

Common Names: Guavasteen (English), Feijoa (Colombia), Pineapple Guava (English)

Country of Origin: Brazil, Uruguay, and Argentina

Description: Gritty in texture with a distinct menthol aroma. Both the pulpy inner flesh and the firmer outer flesh are edible. Sweet, sour, and floral.

Guanabana
Guanabana

Taxonomic Name: Annona muricata

Common Names: Guanabana, Paw Paw (Brazilian), graviola (Portuguese)

Country of Origin: Mexico

Description: Really freaking big. You need to host a party before you open one of these. The flesh is very sweet and tart with an aroma somewhere between a pineapple and a banana. Mixed with milk, it thickens into a sweet custard. If you want to be really clever and funny, call it a guano-banana. Ha.

Guava
Guava

Taxonomic Name: Psidium guajava

Common Names: Guava, goyave (French), gujawa (Polish), goiaba (Portuguese), jwafa (Arabic), amrood (Hindi)

Country of Origin: Mexico

Description: Deceptively pink (in that it doesn't taste the way you'd think pink things would taste). Sweet with a slightly bitter/savory finish. Tart and high in pectin, making it great for preserves and candies. The seeds are hard and grainy but edible.

Gulupa
Gulupa

Taxonomic Name: Passiflora edulis

Common Names: Passion Fruit, Gulupa (Colombia), chant leo (Vietnam)

Country of Origin: Ecuador

Description: Very sweet, sour, and floral. Packs a flavorful punch in the wet pulp surrounding the hard black edible seeds. It looks ugly from the outside, but it's ripe when the exterior is deeply wrinkled.

Lulo
Lulo

Taxonomic Name: Solanum quitoense

Common Names: Little Orange (English), lulo, naranjilla (South/Central America)

Country of Origin: Colombia

Description: Super sour and sweet. Flavor is reminiscent of rhubarb and lime, with a hint of menthol. The most common use is in smoothies, either with water or milk. Be careful handling the raw fruit—the exterior is covered in skin-irritating hairs.

Mamey
Mamey

Taxonomic Name: Pouteria sapota

Common Names: Mamey

Country of Origin: Mexico

Description: I recently saw these on sale at my local Fairway, and ripe to boot. The fleshy, slightly stringy bright orange pulp is avocado-like in texture (though not as rich), and mostly used for preserves and smoothies. It can also be eaten straight out of hand. The flavor is sweet with distinct sweet potato and pumpkin flavor. The flesh under the dark brown skin should be pink when ripe and give slightly.

Mandarina
Mandarina

Taxonomic Name: Citrus reticulata

Common Names: Mandarin Orange (English), Mandarina (South America)

Country of Origin: China

Description: Like a sweeter, drier, tarter cousin of the orange. The skin peels away extraordinarily easily, which is good news for people like me who get a tiny sense of self-satisfaction every time they pull off the peel in one piece.

Mangosteen
Mangosteen

Taxonomic Name: Garcinia mangostana

Common Names: Mangosteen, Purple Mangosteen, Button Mangosteen

Country of Origin: Indonesia

Description: Extraordinarily expensive (even in Vietnam they run a good order of magnitude more expensive than any other fruit) little purple guys, but possibly worth every penny. Sweet tangy flesh with the texture of peaches and the aroma of delicious. Grown only in extremely warm tropical climates, they are tough to find in the U.S. (available only since 2007). Look in your local Chinatown during the summer. The shell should be easy to pry open along a scored line when fully ripe.

Maracuya
Maracuya

Taxonomic Name: Passiflora edulis

Common Names: Yellow Passion Fruit (English), Maracuya (Colombia)

Country of Origin: Brazil

Description: The most common of the several varieties of passiflora available in Colombia, it is slightly less tart but just as fragrant as a standard passionfruit (gulupa).

Melecotón
Melecotón

Taxonomic Name: Prunus persica

Common Names: Melocotón

Country of Origin: Spain

Description: Very large with a fleshy, melon-like interior. Strong cantaloupe-like aroma with overtones of pumpkin and butternut squash. It's ripe when it gives a bit and the stem-end smells like it's coming to get you.

Papaya
Papaya

Taxonomic Name: Carica papaya

Common Names: Papaya

Country of Origin: Mexico

Description: Does anyone else think these smell vaguely like vomit? Once you get past the smell, they are extremely tender and sweet with a luscious mouthfeel. Ripe when very tender and deep orange, they are also eaten in the green stage, shredded, pounded, and seasoned with fish sauce, dehydrated shrimp, chiles, and lime juice in the famous Thai salad som tum.

Papayuela
Papayuela

Taxonomic Name: Vasconcellea pubescens

Common Names: Mountain Papaya (English), Papayuela (Colombia)

Country of Origin: Colombia

Description: Dark yellow or orange when ripe, the flesh has an aroma similar to papaya, though not nearly as strong. Most often, it's cooked into candies or preserves, though it can be eaten fresh, just like papaya. Because it's rich in papain, a digestive enzyme, it's often consumed before a meal to aid in digestion.

Pineapple
Pineapple

Taxonomic Name: Ananas comosus

Common Names: Pineapple (English), piña, ananá (South/Central America)

Country of Origin: Specifics unknown, South America

Description: I'm sure we're all familiar with this one. Pineapples are sweet, juicy, and taste like… pineapple. High in the enzyme bromelain, they make an excellent digestive aid, and when used in moderation, are good for tenderizing meat in marinades (let the meat sit too long, and it'll turn to mush, so be careful).

Tomate de Árbol
Tomate de Árbol

Taxonomic Name: Solanum betaceum

Common Names: Tree Tomato (English), Tomate de árbol, Tamarillo (South America)

Country of Origin: Peru

Description: Best when made into smoothies, the tree tomato has an odd savory aftertaste that is off-putting to some people (myself included). The initial aroma and flavor resembles a combination of kiwi and tomato, with the tartness of passionfruit.

Uchuva
Uchuva

Taxonomic Name: Physalis peruviana

Common Names: Cape gooseberry (English), uchuva (South America), rasbhari (India), gu niao (China)

Country of Origin: Peru

Description: In the same family as tomatillos (see the papery skin?), these pretty little berries have a similar tart/savory flavor. The Colombian uchuva is unrelated to the English gooseberry the small green fruit used to make the classic dessert "fool." Don't even think of trying to make a fool out of the Colombians (my wife will thank me for that silly line). They are ripe when the outer papery husk is dry and comes off easily from the fruit.

Zapote
Zapote

Taxonomic Name: Quararibea cordata

Common Names: Sapote (English), zapote, chapote (South/Central America)

Country of Origin: Mexico

Description: A relative of the Mamey sapote, this smaller yellow sapote is stringier and more floral in aroma, with a slightly drier texture. It's best eaten fresh by peeling back the brown skin and eating the flesh off of the large central pit.