Discovering the exotic: a guide to tropical fruits

Tropical fruits, whose diversity is astounding, grow all over the world, enriching the culinary traditions of different countries. From mango and banana to African cucumber and guava, they offer an amazing range of flavors and nutrients, becoming an indispensable element of culinary and dietary diets.

The mango, perhaps one of the best known tropical fruits, grows in the rainforests of India, Brazil and Ghana. Its juicy yellow-green flesh is rich in fiber and vitamins A, B6 and C, making it not only delicious but also healthy.

Cultivated in southern Brazil, Paraguay and northern Argentina, as well as Australia, Kenya and other regions, passion fruit is a unique fruit originating from a cactus. Its acidic flesh is rich in vitamins A and C, as well as potassium and iron, making it popular in cooking and scientific and practical nutrition.

The African cucumber, also known as "horned melon," is attractive for its unusual appearance and flavor, similar to cucumber and banana. Containing lots of vitamins and water, it is a low-calorie and refreshing treat in hot weather.

Guava, with soft and tender flesh in a variety of colors, offers a rich flavor and lots of small seeds. With antioxidant properties, this fruit is a popular dietary component and serves as a base for many culinary dishes.

Jackfruit, the national fruit of Bangladesh, offers a unique aroma and sweet taste accompanied by a slight tinge of acetone. Its juicy lobes are an excellent source of nutrients and fiber, making it popular among those who appreciate exotic flavors.

These and many other tropical fruits offer not only amazing taste sensations but also valuable nutritional properties, making them an important element of a varied and healthy diet.