1). Bangladesh
Jackfruit
What Is Jackfruit?
Jackfruit (or jakfruit) comes from the jackfruit tree, a cousin of the figtree, mulberry tree, and breadfruit family that grows in Southeast Asia. The jackfruit is the national fruit of Bangladesh, and looks like an oblong honeydew melon or large mango. The word “jackfruit” comes from the Portuguese word “jaca”, which 16th century explorers derived from their pronunciation of the Malaysian name for the fruit, chakka. Today, although it's still exclusively grown in Southeast Asia, jackfruit is enjoyed around the world—on its own, and in raw or cooked recipes. Some people confuse the jackfruit with the durian fruit, which looks similar, but there is a large difference. Durian has a strong odor that may not be pleasant to everyone; jackfruit smells sweet, like fruit. Durian fruits are also much smaller than jackfruit; and the outside of a durian may have spiky “thorns,” while a jackfruit has smooth bumps on its surface.Jackfruit Nutrition
Jackfruit is rich in vitamin A, vitamin C, magnesium, vitamin B6 and fiber. While registered dietitian Theresa Shank agrees that buying canned versions are easier, she recommends double-checking that the fruit is packaged in water or its own juice and doesn't contain sweeteners.
And while jackfruit may mimic the texture of pulled pork, Shank makes it clear that it is actually very low in protein. So low, in fact, that you get only about 1-2 grams of protein per 1/2-cup serving. So if you're hankering for jackfruit carnitas for dinner, make sure the rest of your day has some healthy protein sources.
2). Haiti
Mango
What are mangoes?
An ancient fruit and arguably the most popular in many parts of the world, mangos are in the same family of plants as pistachios and cashews, which are also tropical, fruit-bearing trees that can grow up to 100 feet in height. Oval in shape and around five inches long, mangos are heavy because of the single, large seed or stone in the middle, which makes them a drupe.
Mangos have a yellow-golden tone when ripe, sometimes with patches of green. The fruit surrounding the seed is succulently sweet, fresh, and juicy with just the right touch of tartness. Their natural tenderizing properties make mangos a great ingredient for marinades for any type of meat.
Mangos were first cultivated in India several centuries ago. Most mangos consumed in the U.S. are produced in Mexico, Ecuador, Peru, Brazil, Guatemala, and Haiti.
The best way to choose a mango at the store is not as much about the color as it is its firmness. Push gently against the skin with your thumb. If it's "squishy," it's too ripe; too hard and it's not yet done. It's perfect when it gives ever so slightly to gentle pressure, and may also have a fruity aroma on the stem end. If unripe, you'll want to keep it at room temperature - not refrigerated - so it can become not just softer, but also sweeter. To speed up the ripening process, place it in a brown paper bag for a few days, checking at regular intervals.
Refrigerate mangos when they’re at optimum stage of "doneness." Uncut, they can keep for around five days. Peeled and chopped, they’ll be fine in the freezer in an airtight container for six months or so.
Healthy benefits of mangoes
One cup of mangos has 100 calories. The same amount provides 100% of your daily vitamin C recommendation for promoting healthy immune function and collagen formation, and 35% of your vitamin A, important for vision, bone growth, and maintaining healthy mucous membranes and skin – plus, it’s shown by clinical studies to help protect your body from lung and mouth cancers.
Besides having more than 20 different vitamins and minerals, mangos contain flavonoids like betacarotene, alphacarotene, and beta-cryptoxanthin, which help vitamin A to impart antioxidant strength and vision-protecting properties, maintaining healthy mucous membranes and skin.
Consumption of natural fruits rich in carotenes, like mangos, is known to help protect the body from lung and oral cavity cancers. The potassium in mangos is an important cell and body fluid component to help control your heart rate and blood pressure. Vitamin B6 (pyridoxine) is required for GABA (an inhibitory neurotransmitter) hormone production within your brain. It also controls homocysteine levels within your blood, which may be harmful to your blood vessels and may cause stroke. Required for the production of red blood cells, copper is a co-factor for many vital enzymes, including cytochrome c oxidase and superoxide dismutase.
One cup of mangos provide 12% of your daily dietary fiber, which not only helps keep your system running smoothly, but also shortens the time waste spends in your colon, reducing the risk of colon cancer. In fact, mangos have been shown in clinical studies to protect against cancer of the colon, breast, and prostate, as well as leukemia. Several trial studies suggest that polyphenolic antioxidantcompounds in mangos are known to offer protection against breast and colon cancers
3). Japan
Yuzu
From breakfast, lunch, and dinner to dessert and drinks, this citrusy fruit is perhaps the most popular fruit in Japan because it goes with just about everything. In fact, it’s so popular that there are even yuzu flavored Kit-Kat bars. While the fresh fruit itself hasn’t made its way to the United States just yet, yuzu sauce and paste have become increasingly popular in North America.Yuzu is a citrus fruit and plant in the family Rutaceae. It is called yuja in Korean cuisine. Both Japanese yuzu and Korean yuja are cognates of the Chinese yòuzi, but the Mandarin word refers to the pomelo. Yuzu is called xiāngchéng in Mandarin.
Scientific name: Citrus junos
Higher classification: Citrus Fruits
Rank: Hybrid
4). Spain
Lemons
Lemon, (Citrus ×limon), small tree or spreading bush of the rue family (Rutaceae) and its edible fruit. Lemon juice is a characteristic ingredient in many pastries and desserts, such as tarts and the traditional American lemon meringue pie. The distinctive astringent flavour of the fruit, either fresh or preserved, is also used to enhance many poultry, fish, and vegetable dishes worldwide. Lemonade, made with lemon, sugar, and water, is a popular warm-weather beverage, and the juice itself is commonly added to tea. Citric acid may amount to 5 percent or more by weight of the lemon’s juice, which is also rich in vitamin C and contains smaller amounts of the B vitamins, particularly thiamin, riboflavin, and niacin.The lemon was introduced into Spainand North Africa sometime between the years 1000 and 1200 CE. It was further distributed through Europeby the Crusaders, who found it growing in Palestine. In 1494 the fruit was being cultivated in the Azoresand shipped largely to England. The lemon was thought by 18th-century Swedish botanist Carolus Linnaeus to be a variety of citron (Citrus medica), though it is now known to be a separate hybrid species.
5). Jamaica
Ackee
Ackee, (Blighia sapida), also spelled akee, tree of the soapberry family (Sapindaceae) native to West Africa, widely cultivated throughout tropical and subtropical regions for its edible fruit. Ackee and salt fish is a popular dish in the Caribbean and is the national dish of Jamaica. Taken to the Caribbean area with slaves from Africa, the ackee tree was introduced to science by William Bligh (hence its botanical name), famous as captain of the ill-fated Bounty.The evergreen tree grows about 9 metres (30 feet) tall and bears pinnately compound leaves (leaflets form rows on either side of a common axis) and fragrant white flowers. At maturity, the reddish woody shell of the fist-sized fruits splits open to reveal three white arils (fleshy seed coverings), each with a large shiny black seed. The soft, bland arils are eaten as a vegetable, though it is toxic, even fatal, if eaten unripe.
With 365 days of warm, tropical weather, Jamaica is known for its flavorful, juicy fruits. This legendary fruit was brought to the Caribbean in the 18th century and has been incredibly popular ever since. Years ago, it was even named the national fruit of Jamaica.
6). China
Kiwi fruit
Kiwifruit (Actinidia deliciosa) is a fruit. It has an oval shape. It is green on the inside with small black seeds that can be eaten. The kiwi has furry brown skin that is edible but is usually removed. The skin is relatively thin. The kiwi is native to South China.The fruit was named in 1959 after the kiwi, a bird and the symbol of New Zealand. Before that, its English name was Chinese gooseberry.
The kiwifruit is healthy and contains many vitaminsr and minerals. Kiwis are rich in vitamin C, vitamin K, potassium, and Kiwi have more vitamin C than an equivalent amount of orange.
There are different types of kiwifruit. The main types are Hayward (the most common green kiwifruit), chico, Saanichton 12, and golden kiwifruit. Golden kiwifruit are sweeter than normal green kiwifruit. Golden kiwifruit was invented by grafting and cross-pollinating different types of kiwifruit.
7). Thailand
Rambutan
Rambutan is a small, round tropical fruit that is native to Indonesia, Malaysia, and other Southeast Asian regions.
Although rambutan comes from the Southeast Asian region, it now grows in hot climates throughout the world.Growers can be found anywhere from Africa to Central America and Oceania, providing the location offers the tropical climate that the fruit needs to thrive.
It is a typical, everyday food in its homeland, and at home, it has a similar prevalence to apples in the West.
The fruit grows on a tree going by the same name ‘rambutan,’ and the species is part of the sapindaceae family.
Otherwise known as ‘soapberry’, other close relatives in this family include the tropical fruits lychee and longan.Otherwise known as ‘soapberry’, other close relatives in this family include the tropical fruits lychee and longan .
There isn’t a significant difference in flavor between rambutan, lychee, and longan, but rambutan tends to be slightly juicier and sweeter.
Regarding appearance, a bright red skin surrounds the fruit. The skin is full of small green spikes/hairs that make the fruit look hairy.
Once you peel the skin, the fruit inside looks like a smooth and moist white ball. For lack of a better comparison, it looks a little bit like a cross between a pickled onion and an egg
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