11. Annona. Not a pine and is very tasty.
Description/Taste
Annona fruits vary in size, shape, and appearance, depending on the specific variety, and are generally 5 to 20 centimeters in diameter. The fruits showcase an oval to cordate shape, typically with broad, curved shoulders tapering to a blunt tip. The fruits are also attached to a thick, woody, brown stem and range from 200 to 400 grams in weight, depending on growing conditions. Annona is a type of compound fruit, meaning it is made up of many carpels that have been fused together, forming a bumpy, scale-like, segmented nature. When the fruits are young, the small bumps will be closely spaced on the surface, and as it matures, the bumps will spread apart. Annona fruits are generally found in two colors: yellow-green and red-purple. The skin is thin, delicate, and easily punctured, and the surface is often covered in a silver-hued, powdery bloom. Underneath the skin, the ivory to cream-colored flesh is soft, succulent, aqueous, and tender. Annona fruits are known for having a custard-like texture with a creamy, granular consistency. Most varieties are filled with many seeds, with some fruits containing as many as 40, and the seeds are typically black, elliptic to oblong, glossy, and hard, being 1 to 1.5 centimeters in length. It is important to note that the seeds are inedible and potentially toxic if ingested. There are also a few seedless cultivars, but these are challenging to find and may have a less suitable flavor. Annona fruits release a sweet, aromatic fragrance and will be soft to the touch when ripe. The skin is traditionally peeled from the flesh, and the flesh is consumed, contributing mild, sweet, and fruity flavors with musky, tropical nuances.
Seasons/Availability
Annona fruits are available year-round in tropical climates. In subtropical climates, the fruits are generally harvested mid-summer through the fall.
Current Facts
Annona, botanically classified as Annona squamosa, is an aggregate tropical fruit belonging to the Annonaceae family. The cordate-shaped fruits grow on semi-deciduous trees or shrubs reaching 3 to 6 meters in height and are favored for fresh consumption. Annona is a general descriptor for a genus comprised of hundreds of species grown worldwide. The genus includes the cherimoya, or Annona cherimola, custard apple, or Annona reticulata, Sugar apples, or Annona squamosa, and soursop or Annona muricata. Within each of these species, there are many different varieties appearing in varying colors, sizes, shapes, and flavors. Annona squamosa is the most common species typically known as Annona in fresh markets, and the species is also the most widely cultivated worldwide. Annona fruits are also known as Sugar Apples, Sweetsop, and Anon, and the fruits are grown commercially and in home gardens as a tropical, fresh-eating fruit. In the modern day, Annona fruits are readily available in fresh markets throughout their tropical growing environments, and chefs and consumers utilize the fruits for desserts, beverages, and preserves.
Nutritional Value
Annona fruits are a source of vitamin C to strengthen the immune system, calcium to build strong bones and teeth, and fiber to regulate the digestive tract. The fruits also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin E to protect the cells against the damage caused by free radicals, potassium to balance fluid levels within the body, and other nutrients, including vitamin A, magnesium vitamin B6, and amino acids. In the Amazon, Annona fruits are sometimes used in natural medicines to create cough syrups, and elements are also incorporated into remedies to lower fevers and lessen other cold symptoms. In India, crushed fruits are mixed with salt and topically applied to tumors.
Applications
Annona fruits have a sweet, musky, and tropical taste suited for fresh preparations. The fruits can be easily ripped open by hand and the flesh consumed, discarding the seeds, or they can be more neatly sliced open and served in segments. The skin and seeds are not eaten, and the fruits are customarily chilled just before serving to enhance their refreshing, juicy nature. Annona fruits can also be pressed through a sieve to separate the seeds from the flesh. Once separated, the flesh and juice can be incorporated into ice cream and sherbets, mixed into sauces and fillings for desserts, or used to make jams and syrups. The fruits can also be sliced and added to fruit salads or combined into batters for cakes, muffins, pies, and puddings. The most popular use for Annona fruits is beverages. The fruits add a light, sweet, fruity taste to juices, smoothies, shakes, and cocktails. Annona fruits pair well with sugar, salt, vanilla, citrus, pineapples, mangoes, guavas, and lychees. Whole, unopened Annona fruits tend to ripen 3 to 6 days after harvest when stored at room temperature. Once ripe, the fruits should be immediately consumed for the best quality and flavor and will only keep for 1 to 2 days when stored in the fridge.
Ethnic/Cultural Info
In Brazil, Sugar apples are affectionately referred to as the "Fruta do Conde," which translates to "Fruit of the Count." This moniker was given to the fruits as they were originally rumored to have been introduced to Bahia, Brazil, through the Count of Miranda in 1626. The Count of Miranda was a Portuguese title of nobility. Sugar apples are also called Pinha in Brazil, meaning "pinecone." This moniker was given to the fruits for their scaly, bumpy appearance.
Geography/History
The Annona genus is believed to be native to tropical regions of Central and South America, the West Indies, and tropical Africa, though the center of origin is mostly unknown. Experts believe the various species were spread throughout Central and South America in ancient times and later traveled to Southern Mexico as the plants were used for their medicinal elements and the fruits as a food source for native peoples. Spanish and Portuguese explorers encountered Annona fruits in the Americas and spread the genus to Asia, where it was planted in Southern India sometime before 1590. Annona fruits were also being grown in Indonesia by the early 1600s and expanded in cultivation to the Philippines, China, Australia, and Polynesia. In 1955, Annona fruits were carried to the United States, and the seeds were planted on farms in Southern Florida in 1955. Annona fruits thrive in tropical lowlands and subtropical climates. The fruits grow wild in forests, along roadsides, and in pastures and are cultivated in commercial and home gardens. Today Annona fruits are grown in tropical to subtropical regions worldwide and are sold in select fresh markets. In the United States, the fruits are found in South Florida and Southern California.
10. Cassabanana. This may be the biggest, weirdest banana we have ever seen!
Description/Taste
Cassabananas are large fruits, averaging 30 to 60 centimeters in length and 7 to 12 centimeters in diameter, and have a straight, uniform, and cylindrical shape with curved, blunt edges. The fruits resemble an oversized cucumber or gourd and have hard, smooth, and glossy rinds with a tough, waxy nature. The rind may exhibit light ridging and ripens from green to shades of dark red, maroon, burgundy, dark purple, or black. Underneath the shell-like exterior, the flesh ranges in color from orange to yellow-orange and encases a central seed cavity. The flesh is dense, firm, lightly aqueous, crisp, and chewy when raw. Once cooked, the flesh typically softens and can sometimes become mealy if overcooked. The seed cavity extends the length of the fruit and is filled with juicy, stringy pulp and many large, black-brown, ovate seeds 13 to 15 millimeters in length. Ripe Cassabananas release an aromatic, sweet scent with notes reminiscent of melon and pumpkin. The flesh can be consumed unripe or ripe, depending on the preparation, but the seeds are not edible and should be discarded. Cassabananas are mild, sweet, and musky and are said to have a flavor similar to a blend of cantaloupe, cucumber, banana, and pumpkin.
Seasons/Availability
Cassabananas are traditionally available in the late summer through fall. In some tropical regions, the fruits can be harvested multiple times throughout the year.
Current Facts
Cassabananas, botanically classified as Sicana odorifera, are unusual South American fruits belonging to the Cucurbitaceae family. Despite their name, Cassabananas are not a banana and are a type of gourd native to Brazil that thrives in tropical to subtropical climates. The fruits develop on fast-growing herbaceous vines extending over 15 meters in length, and the vines often climb over trees and other plants using adhesive tendrils. Cassabananas have naturalized across Central America, South America, and the Caribbean and are planted as an ornamental vine and food source. Growers favor the plants for their productivity, producing many fruits per vine, and the fruits can be stored for extended periods. Cassabananas are known as Sikana, Musk cucumber, Fragrant melon, Casbanan, and Puttigel. They are also known by regional names, including Cura, Melão Caboclo, and Coróa in Brazil, Olerero and Padea in Peru, Calabaza de Chila in Costa Rica, Melocotón and Melón de Olor in Guatemala and El Salvador, Cojombro in Nicaragua, Pavi in Bolivia, Curuba or Pepino Melocotón in Colombia, and Calabaza de Guinea in Venezuela. Cassabananas are traditionally eaten fresh or cooked and are utilized in a wide array of culinary preparations. The fruits are also valued for their aromatic, sweet, and melon-like scent, acting as a natural household air freshener. It is common to see Cassabananas in closets and linen cupboards, as the fruits release a pleasant, lingering aroma into the air, which also deters moths and insects.
Nutritional Value
Cassabananas are a source of vitamin C to strengthen the immune system while reducing inflammation, fiber to regulate the digestive tract, and potassium to balance fluid levels within the body. The fruits also provide calcium to build strong bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including B-complex vitamins and phosphorus. The yellow-orange hues in the flesh and skin indicate the presence of beta-carotene, a pigment converted into vitamin A in the body. Beta-carotene also has antioxidant properties to protect the cells against the damage caused by free radicals. In Brazil, pieces of Cassabanana flesh are steeped in sugared water overnight as a natural remedy. Once the flesh has slightly fermented, it is drunk to relieve sore throats and fevers.
Applications
Cassabananas have a mild, subtly sweet, and musky flavor suited for fresh and cooked preparations. It is important to note that the seeds should not be consumed, and the stringy pulp in the center of the fruits can be strained for juice and then discarded. The dense, solid flesh underneath the skin is the primary portion of the fruit consumed, and the flesh can be sliced and eaten raw, sometimes sprinkled with sugar for enhanced flavoring. The flesh can also be chopped and added to salads, mixed into fruit bowls, stirred into yogurt, or blended into fruit drinks. The juicy pulp can be strained and incorporated into fruity and fermented beverages. Cassabananas can also be harvested young when the skin is green. Immature fruits are prepared like a vegetable and are added to soups, stews, and curries, stir-fried as a side dish, mashed and fried into fritters, or cooked and served with seafood. In addition to unripe fruits, mature Cassabanana fruits can be cooked and incorporated into various sweets and desserts. The fruits are popularly simmered into jams, jellies, and preserves, sauteed in sugar to create a candied treat, or caramelized and used as a decadent topping. Cassabananas pair well with brown sugar, vanilla, maple syrup, milk, cream, and herbs such as parsley and mint. Whole, unopened Cassabananas will keep for several weeks to months when stored in a cool, dry, and dark place. Once sliced, the cut portions can be refrigerated for a few days.
Ethnic/Cultural Info
Cassabananas are used in a practice to remove jealousy from the body in Northern Peru. According to the research paper titled Healing the Body and Soul: Traditional Remedies For "Magical" Ailments, Nervous System and Psychosomatic Disorders in Northern Peru, written by Rainer W. Bussman et al., Cassabananas are used as a charm. It is said the fruit must be kept whole and placed in the bed during sleep for seven days and nights. Each morning, the Cassabanana must be washed, and by the seventh day, the fruit will be wrinkled as jealously has left the body and entered the fruit. At the end of the treatment, it is imperative that the fruit is discarded in a place far away from the home, and after it is disposed of, the body has been cured of the wrath of jealousy. Beyond magical remedies for the body, Cassabananas are also used as spiritual offerings for the soul. The fruits are often placed on church altars during Holy Week throughout South America as a symbol of faith, and it is hoped that the offerings will be blessed.
Geography/History
Cassabananas are native to Brazil, specifically the Atlantic Forest, and have been growing wild since ancient times. The vining plants thrive in warm, tropical climates, especially in lowland regions, and were spread throughout South America in the Early Ages. Much of the history of the species is unknown, and experts believe the plants were present in Ecuador before the arrival of the Spanish conquistadors. The first written account of Cassabananas later occurred in 1658 in Peru and was recorded by European explorers. Over time, Cassabananas were spread through migrating peoples, trade, and natural expansion into Central America and the Caribbean, and plants were quickly established in regions with long growing seasons. Seeds from the fruit were also given to the United States Department of Agriculture in 1913 from C.A. Miller with the American Consul in Tampico, Mexico. Several years later, other botanists acquired seeds from other contacts in South America to introduce the species into the United States. Today Cassabananas are grown as an ornamental vine and as a fruit crop in home gardens and small farms throughout Southern Mexico, the Caribbean, Central America, and South America. They are also cultivated as a specialty vine in the southern United States and California.
9. Nipa Palm. This fruit
grows deep in the waters of the mangrove forest, you have no idea what kind of
effort it took to find it!
Nipa Palm is a palm fruit native to South-East Asia that grows in mangroves. They are cultivated in South-East Asia and commonly sold unripe as a drink similar to Coconut.
Edibility
Nipa Palms are best eaten unripe, as the unripe fruit has a coconut-like meat. While the ripe one is dry, hard and does not taste good.
Appearance
Nipa Palms are a brown, teardrop-shaped palm fruit. They are all connected to a core in a middle of a fruit, and the fruits become a ball. The fruits are hard, and inside is a small portion of coconut-like meat.
Taste
Nipa Palm tastes like coconut, but with a taste of Sugarcane.
Trivia
The sap of the Nipa Palm tree is also used to make a drink, but it isn't cultivated as much.
The Nipa Palm fruit's structure is similar to another palm fruit called Pandanus, where there are many small fruits attached to a core and looks like a ball of fruits.
8. Mocambo. Do you know this
fruit is a close relative of the cocoa tree?
Mocambo (Theobroma bicolor), also known as white cacao, is a unique and less commonly known relative of the cacao tree. Native to the Amazon Basin, it offers potential for cultivation in similar warm and humid climates, such as in parts of the UAE where conditions can be carefully managed.
Key Points:
Origin: Amazon Basin, thriving in the lush, tropical environments.
Climate: Best suited to tropical climates with high humidity and consistent warmth, which can be emulated in greenhouse or controlled environments within the UAE.
Sun Exposure: Prefers partial shade or dappled sunlight, akin to its natural understory habitat in tropical forests.
Watering: Requires consistent moisture, mimicking the rainforest environment, with well-draining soil to prevent waterlogging.
Soil: Favors rich, well-drained soils with a slight acidity, similar to the forest floors of its native habitat.
Fruit Profile
Mocambo fruits are large, with a thick, hard shell encasing a sweet, edible pulp surrounding the seeds. The pulp is consumed fresh or used in desserts, while the seeds can be roasted and eaten like nuts or even a different kind of chocolate can be made from them, similar to cacao seeds. Mocambo offers a unique flavor profile, with the pulp being aromatic and the seeds having a nutty taste.
Cultivation Details:
Growing Time: Mocambo trees take several years to mature and bear fruit. Patience is required, as with many tropical fruit trees grown from seed.
Maintenance Required: Moderate. Involves regular pruning to maintain tree health and shape, and monitoring for pests and diseases common to tropical fruit trees.
7. Safou. On of my very
favorite fruits out there. Originally from Africa, these taste like creamy
mashed potatoes with a sprinkle of lemon juice. Yum!
6. Kadsura. A fruit that
looks like a pink football and tastes of juicy ginger? Give me more!
5. Screwpine. You can
literally taste the betacarotenes! Eating this fruit is like sucking on a
carrot flavored oily paint brush
4. Guac Fruit. Can you
imagine a fruit that tastes like a cross between avocado and cucumber but has
an unbelievably bright red pigment?
Description/Taste
Gac fruits are small to medium in size, averaging 11 to 13 centimeters in length and 8 to 10 centimeters in diameter, and have a round to oblong, curved shape. The skin, sometimes labeled as the rind, is semi-thin and covered in small spikes and protrusions, developing a coarse and leathery texture. The fruits are dark green when unripe, transitioning into yellow, orange, to red-orange hues with maturity. Underneath the surface is a dense layer of creamy orange to yellow flesh, known as the mesocarp, that ranges from 2 to 3 centimeters in thickness. The flesh encases a central chamber filled with 15 to 20 seeds wrapped in dark red membranes. The crimson arils are the edible portion of the fruit and have a soft, slippery, melting texture. The arils also often have a glistening appearance due to their high oil content, contributing to the fatty, buttery texture. When the membranes are removed, a white to dark brown flat seed is revealed with jagged edges. Gac fruits release a faint, pumpkin or squash-like aroma when opened and should be consumed raw only when ripe. The fruits are naturally firm before they mature, and as they change in color and ripen, the flesh will become soft and squishy. When ripe, Gac fruits have a very mild, neutral flavor that is sometimes regarded as vegetal and bland when served by itself. If the arils are cooked, they become slightly more savory with a rich but mild taste. Gac fruits are primarily combined with other ingredients for improved flavoring.
Seasons/Availability
Gac fruits are available for a short season, typically in the mid-winter through early spring.
Current Facts
Gac fruits, botanically classified as Momordica cochinchinensis, are a rare, seasonal fruit belonging to the Cucurbitaceae family. The brightly colored fruits grow on tropical, climbing vines that extend over six meters in length, winding over trellises, lattices, trees, and other sturdy structures. The fruits are native to Southeast Asia, specifically Vietnam, and were selected for small-scale cultivation for their nutritional properties and natural coloring. Gac fruits are commonly planted in home gardens and ripen for a very short season, fruiting for about two months each year. One Gac fruit vine can produce anywhere from 30 to 60 fruits per season, but often the vines must be hand pollinated to ensure fruiting, as the species is dioecious in nature, meaning there are separate male and female plants. The fruits must also only be picked when ripe, and once mature, the fruits quickly soften and expire, making them challenging to ship outside of their native habitats. Gac fruit is nicknamed the "heavenly fruit" in Vietnam for its upward climbing nature and high nutritional content, and the name Gac is derived from a Vietnamese name translating to mean "round." The fruits have acquired several regional names throughout Southeast Asia, including Cochinchin gourd, Fahk Khao, Bhat Karela, Cundeamor, Red melon, Sweet gourd, Taw Thabu, Trai Gac, and Qua Gac. Historically, Gac fruits were rarely known outside of Southeast Asia, but in the present day, Gac fruits have been receiving worldwide recognition over social media platforms for their unusual, brilliant red coloring. Gac fruits are primarily incorporated into natural medicines and celebratory culinary preparations.
Nutritional Value
Gac fruits are known for their high lycopene and beta-carotene content. Lycopene is a natural compound or carotenoid that contributes to the fruit's dark red and orange coloring. This compound has antioxidant-like properties to protect the cells in the body against the damage caused by free radicals. Some studies indicate that Gac fruits contain seventy times more lycopene than tomatoes. Beta-carotene also adds to the fruit's coloring and is converted into vitamin A in the body to maintain healthy organ functioning. It is believed that Gac fruits contain ten times more beta-carotene than sweet potatoes or carrots. In natural medicines, Gac fruits are also valued for their omega-3 fatty acids, vitamins D, E, and K, and linoleic acid content. Traditional Chinese Medicine uses Gac fruit arils to assist in healing burns, eye issues, and skin grievances. The seeds, known as mu bie zie or "wooden turtle seeds," are also roasted and incorporated into medicinal remedies. Outside of natural medicines, the arils have been added to dietary supplements and juices, and the oil from the arils is pressed and sold in health stores.
Applications
The most common portion of Gac fruit utilized for culinary applications is the fleshy red arils surrounding the seeds. These crimson arils can be eaten straight out of hand, but their oily texture and neutral flavor are not typically enjoyed on their own. Gac fruit arils are more popularly deseeded and cooked into a paste with sugar, oil, and salt. This paste is mixed with glutinous rice to add color and a subtle flavoring. In Vietnam, Gac fruit paste is steamed into rice, sticky rice cakes, and dumplings known as banh Gac. The dumplings are shaped into bright red round balls or are flattened, wrapped in banana leaves, and steamed, a specialty dish created in the Ninh Giang District of Hai Dong Province in Northern Vietnam. Gac fruit paste can also be incorporated into sauces with tomatoes and served as an addition to soups, grilled seafood, stews, and even as an unconventional pizza or pasta sauce. In Thailand, Gac fruit arils are served with ice cream or stirred into baked goods as a natural coloring. The arils are also boiled and blended into juices or smoothies with other fruits for added flavor. Beyond the arils, some communities in India and Sri Lanka consume the yellow flesh surrounding the arils in curries. It has also been reported that young fruits are cooked like vegetables in some Indian dishes, removing the spikey skin before use. The fruit's flesh is heavily debated as some sources claim the yellow flesh is inedible, while others claim the flesh is edible. More research should be done before eating the yellow flesh, but it is known that the red arils are safe for consumption. In addition to the fruits, the young shoots and leaves of the Gac vine are eaten as a vegetable in Southeast Asia, often served with chili-based condiments for enhanced flavor. Gac fruits are cooked with aromatics such as garlic, ginger, or onions, tomatoes, potatoes, squash, or blended with fruits including pineapple, coconut, and passion fruit. Whole, unopened Gac fruits should be immediately consumed when ripe for the best quality and flavor. Extracted arils may keep for 1 to 2 days when stored in a sealed container in the refrigerator, but the fruits are highly perishable. Gac fruit arils are also dried and ground into a powder for extended use. The powder can be made through freeze-drying, air-drying, or vacuum-drying.
Ethnic/Cultural Info
Gac fruits are a special culinary ingredient intertwined into the traditions and cultural practices of Tet, the Vietnamese New Year. Tet is an abbreviation for Tet Nguyen Dan, meaning "the first morning of the first day of the New Year." The celebration lasts anywhere from 5 to 7 days in Vietnam and is considered one of the most important festivals of the year, ushering in spring and a fresh start. During Tet, families return home, clean their houses, and decorate spaces with kumquat trees, peach and apricot blossoms, and gold and red items, symbolically welcoming blessings of prosperity for the year to come. On New Year's Day, communities hold parades, light firecrackers, and bang drums to ward off evil spirits. After the festivities, families host elaborate meals with traditional dishes. Gac fruit is incorporated into xoi gac, a glutinous rice dish molded into shapes and served with a specialty Vietnamese ham. Xoi gac is comprised of Gac fruit arils cooked into a paste with cinnamon, sugar, and salt and then stirred into rice to give the dish a red hue. The color red is believed to bring promises of longevity, luck, and wealth in the coming year, and consuming red culinary dishes is said to bless the household.
Geography/History
Gac fruits are native to Southeast Asia, and experts point to Vietnam as the center of origin. The fruits have been growing wild since ancient times, and the species name, cochinchinensis, is derived from the Cochinchina region in southern Vietnam. The vines thrive in warm, tropical climates with ample sun and rainfall and naturally climb on trees along riverbanks and forest edges. In cultivation, Gac vines are found on support structures such as trellises, fences, and walls. It is unknown when Gac fruit was spread across Southeast Asia, but there are records from the 15th century documenting its use in natural medicines in China. Gac fruits were also introduced to select tropical regions worldwide as a novelty. Today Gac fruits are rare and primarily found in their native growing regions throughout Southeast Asia. The fruits are present in China, Vietnam, Thailand, Cambodia, Laos, Myanmar, Malaysia, the Philippines, and Indonesia. They are also grown in northeastern Australia and Florida. Gac fruits are not commercially cultivated and are sold through specialty growers as a seasonal delicacy.
3. This fruit tastes like a
smokey, classic sausage, seriously! Meet Major Jenkins Palm Fruit, a salty,
fatty, blue-skinned fruit you’ll never forget
2. Rollinia. We love this
fruit so much we named our daughter after what it’s called in Borneo. Meet
Nona, a yellow prehistoric beauty and one of my favorite fruits!
Description/Taste
Rollinia are heart-shaped, conical fruits. They can be anywhere from 5 to 20 centimeters in diameter and weigh 454 to 1,360 grams. They have thick, woody stems that are extensions of the fruit’s core. Their skin is covered in small, diamond-shaped sections, each with a soft, spiky protuberance. Depending on the environment and variety, the spines can be slight or quite prominent. The fruits mature from green to yellow, though they are often harvested when still green and will mature off the tree. The spikes may turn black with excessive handling. The fruits' flesh is a bright, translucent white, resembling the flesh of a grape. The fiberless flesh texture is thick, gelatinous, and chewy. It has a smooth, almost creamy consistency and contains small, inedible, dark brown, elliptical seeds that measure 1 to 1.5 centimeters long. Rollinia fruit have a mildly sweet-tart flavor with nuances of pineapple, banana, coconut, lemon, and lime.
Seasons/Availability
Rollinia are available in the spring through the early summer months.
Current Facts
Rollinia are a large tropical fruit botanically known as Rollinia mucosa. They are a member of the Annonaceae family, which includes the soursop and cherimoya, two other types of custard fruits. Rollinia are referred to by different names depending on the region, including Biriba de Pernambuco and Fruta da Condessa in Brazil, Rollinia mulato in Colombia, Rinon de monte in Venezuela, Anona babosa in Mexico, and Wild Sweetsop or Wild Sugar Apple in English-speaking countries. These unique fruits are often touted for their lemon meringue flavor and are mostly found in the wild. They are popular in the Amazon region of South America and in Indonesia, especially on the island of Borneo.
Nutritional Value
Rollinia are a source of vitamin C, helping with tissue growth and repair, immune support, collagen production, iron absorption, wound healing, and heart, skin, and brain health. This vitamin also protects against anemia, UV radiation, and free radical cell damage. This fruit contains calcium, phosphorus, and iron, benefiting nutrient metabolism, energy production, muscle function, red blood cell production, and kidney, bone, and teeth health. Rollinia also supplies the body with protein and amino acids to improve muscle building, enzyme function, calcium absorption, hormone production, and mood, sleep, and appetite regulation. As a source of potassium and magnesium, Rollinia further helps with nutrient metabolism, protein synthesis, blood pressure maintenance, and heart function.
Applications
Rollinia fruit are usually eaten fresh or used in raw applications. Ripe fruits are easily sliced in half or into wedges. The skin will peel away easily, and the pulp can be removed with a spoon and the seeds discarded. This fruit is often used in beverages like juices and smoothies. The pulp can be used to make jams or jellies or is puréed for desserts. Rollinia can be cooked into pies, cakes, soufflés, muffins, puddings, cheesecakes, sweet breads, and fruit tarts. Toss Rollinia with other fresh fruits like bananas, mangoes, grapes, pineapple, coconut, apples, pears, peaches, and strawberries. Rollinia fruit will keep for up to five days in the refrigerator. They are highly perishable once ripe and yellow and should be used or refrigerated within one or two days.
Ethnic/Cultural Info
In their native Amazon forest, Rollinia fruit has been used for centuries for both medicinal and culinary purposes. In Brazil, the pulp of the Rollinia fruit is fermented to make wine. The fruit was used as a stimulant and to help cool the body when overheated and was consumed to prevent scurvy. The seeds were ground and used as a remedy for digestive issues. The hard, heavy wood of the Rollinia tree was used to make boat masts, boxes, and ribs for canoes.
Geography/History
Rollinia are native to the western Amazon region of Peru and Brazil in South America. Their native range extends to Bolivia, Chile, Paraguay, Argentina, and Mexico. These fruits grow wild in the Amazon rainforest and lowland areas within these native regions. They were introduced to the United States from Brazil in 1908, and to the United States Department of Agriculture in 1914. They were taken to the Philippines sometime before 1915 and are mostly found in Borneo and Sumatra in Indonesia. Outside of their native regions, Rollinia fruit can be found in Australia, Hawaii, Florida, India, Indonesia, the Philippines, Southern Mexico, and parts of the Caribbean. The fruit may be sourced from farmer's markets, health food stores, home gardens, or foraged from the wild.
1. Borojo. Possibly the
weirdest tasting fruit we have ever found. It was like eating soap and we loved
it!
Description/Taste
Borojo is a small fruit, averaging 7 to 12 centimeters in diameter, and has a round to ovate shape, sometimes varying in appearance due to the fruit’s soft nature. When unripe, the fruits are firm, green, and inedible, and as it matures, it transforms into a soft and malleable consistency with a red-brown to dark brown hue. Borojo is often found packaged in a plastic bag to maintain the ripe fruit’s delicate texture and shape. The flesh is brown, sticky, dense, and creamy, encasing many small oval seeds, and the number of seeds is highly variable, ranging from 90 to over 600 seeds in one fruit. Borojo contains a high moisture content and adequate sugar and acidity levels, giving the fruits a complex, sweet-tart flavoring. The flesh is considered bitter when consumed by itself and bears sweet, tangy notes reminiscent of tamarind, vanilla, plums, and rose hips.
Seasons/Availability
Borojo is available year-round.
Current Facts
Borojo, botanically classified as Alibertia patinoi, is a tropical fruit that grows on a small evergreen tree reaching up to four meters in height belonging to the Rubiaceae family. The bittersweet fruits are native to the Amazon rainforest and have been growing wild since ancient times. Borojo has been used by native Amazonian peoples, especially the Embera, and the fruits are only gathered once they fall naturally from the tree, maintaining balance in the fragile rainforest ecosystem. The name Borojo was derived from Embera words “boro” or “head” and “ne-jo” meaning “fruit.” There are five recognized species of Borojo growing wild, with Alibertia patinoi being the primary species commercially cultivated. In the modern-day, Borojo is one of the most profitable crops in Colombia, and the fruits are widely used for medicinal, culinary, and cosmetic purposes. Locally, the fruits are also considered a superfruit for their nutritional content and are frequently consumed as a revitalizing drink.
Nutritional Value
Borojo is an excellent source of water-soluble B vitamins, specifically niacin, a nutrient used to keep the digestive system and nervous system working properly. The fruits are also rich in phosphorus to strengthen bones and teeth, fiber to stimulate the digestive tract, calcium to promote bone growth, and contain lower amounts of vitamin C and iron. In traditional medicines of Colombia, Borojo is used medicinally to boost the immune system, curve hunger, and provide a natural energy source. The fruit’s pulp is also used in facial masks as a skin treatment and has historically been used as an embalming agent for corpses.
Applications
Borojo is a delicate, creamy, and sticky fruit with a sweet-tart flavor showcased when used fresh. The fruits can be removed from their packaging and consumed raw, but many find the taste to be too bitter without added sugar. Borojo is most frequently combined into beverages, and the soft pulp is blended with sweeteners, spices, and water to create a thick, shake-like drink. The pulp can also be mixed, strained, and incorporated into cocktails, wine, and fruit juices. Beyond beverages, Borojo is utilized in sweet applications, including simmering into compotes and jelly, cooking into a sauce, blending and freezing into ice cream, or flavoring candies. It can also be cooked into a filling and layered into cakes, muffins, and other pastries. In addition to the fresh fruits, Borojo is dried into a powder or frozen into a puree and sold internationally as a superfood supplement. The powder can be combined into protein shakes and baked goods, and the puree can be used for beverages and baked goods. Borojo pairs well with sugar, milk, cream, vanilla, nutmeg, and cinnamon. Borojo should be immediately consumed once the bag is opened for the best quality and flavor.
Ethnic/Cultural Info
In the department of Choco in Colombia, Borojo is considered sacred among the indigenous Embera people, and many wild trees grow abundantly in the department’s tropical, wet climate. The fruits have been used medicinally by the Embera for centuries, and among its uses, the fruit is most well-known for its energetic properties. The Embera believe that Borojo is a natural aphrodisiac, and the fruit’s pulp is made into a famous drink known as jugo del amor or “juice of love.” The juice is made from Borojo pulp combined with milk, sugar, eggs, vanilla, nutmeg, and water. There are many modern variations of the juice found across the Choco department, including some recipes with brandy or rum, but the Embera people refuse to use a blender and prepare the drink by hand, as they believe the fruit loses its magical effects if blended mechanically. Outside of the Embera, Borojo is frequently sold in markets in beverage form. Jugo del amor is also a popular drink sold at soccer games. Colombians are known for their vivacious sporting events, and after the game, men traditionally consume food cooked just outside of the stadium and drink jugo de amor on their way home to see their wife. February 14th, Valentine’s Day, is also known as International Borojo Day, another event that signifies the fruit’s loving reputation.
Geography/History
Borojo is native to some of the wettest regions of the Amazon rainforest and is primarily found growing wild in the Choco Department of Colombia, the Darien Province of Panama, and the Esmeraldas Province of Ecuador. The ancient fruits have been gathered from wild trees for thousands of years, but over time, plantations were established to cultivate the nutritional fruits commercially. Borojo was taxonomically recorded between 1948 and 1951 when Dr. Victor Manuel Patino brought the fruits from Choco to fellow scientists Dr. Jose Cuatrecasas at the University of Colombia. Multiple species of Borojo were identified by scientists, eventually giving the fruits their own genus. Today Colombia has the largest commercial production of Borojo and cultivates the fruits for both domestic use and international exports. While the fresh fruits are primarily consumed locally, the pulp is processed into frozen purees and powders shipped worldwide. When fresh, Borojo is mostly found in plastic bags at local markets throughout Colombia, Panama, and Ecuador. The fruits have also been spotted in Venezuela and Costa Rica.
