7 Exotic Fruits Ending With Um To Savor

Exploring the world of exotic fruits can be an adventure for your taste buds, especially when they end with the intriguing suffix "um." From vibrant colors to unique flavors, these fruits offer a delightful array of tastes that can introduce you to new cuisines and culinary experiences. Let's delve into 7 exotic fruits ending with um that you absolutely must savor:

1. Mangosteen

The Mangosteen, scientifically known as Garcinia mangostana, is known as the queen of fruits in Southeast Asia. This fruit features a hard, deep purple rind that you need to carefully cut away to reveal the sweet, white flesh inside, which resembles garlic cloves.

Why Try It?

• Health Benefits: Mangosteen is rich in antioxidants, vitamins C, B, and minerals. Its xanthones are known for their anti-inflammatory properties.
• Flavor Profile: Its delicate flavor combines sweet, tangy, and a hint of floral, making it a sophisticated treat.

Tips:

• When selecting mangosteen, look for fruits with the stem still attached, which often means they're fresher.
• The fruit should feel heavy for its size, indicating more juice and better quality.

<p class="pro-note">🍈 Pro Tip: Since the rind can stain your fingers, wear gloves or use a tool when opening Mangosteens.</p>

2. Soursop

Soursop or Annona muricata, often called Graviola in South America, has a spiky green exterior with creamy white flesh speckled with seeds. It's popular in juices, smoothies, and ice cream.

Why Try It?

• Distinctive Taste: Soursop offers a harmonious mix of sweet and sour with an underlying tropical aroma.
• Culinary Use: The fruit is versatile; it can be eaten fresh, blended into drinks, or used in savory dishes.

Tips:

• A ripe soursop will yield slightly to pressure, similar to an avocado.
• The taste pairs wonderfully with coconut and lime, enhancing its exotic flavor.

<p class="pro-note">🍓 Pro Tip: Avoid storing soursop in the fridge as it can alter its taste and texture. Keep it at room temperature until ripe.</p>

3. Litchi (Lychee)

Native to China, the Litchi or Litchi chinensis, with its bumpy, pinkish-red skin, is a treat to open to find the translucent, jelly-like flesh. Litchi is now grown in many parts of the world due to its popularity.

Why Try It?

• Unique Texture: The fruit is crisp and juicy, somewhat akin to grapes, with a sweet, floral aroma.
• Seasonal Delicacy: Due to its seasonal nature, enjoying fresh lychee is a special experience.

Tips:

• The skin peels away easily, so you can eat it on the go or in a salad.
• Litchi freezes well for a refreshing twist in cocktails or smoothies.

4. Ube (Purple Yam)

Though not a fruit, the ube, scientifically known as Dioscorea alata, deserves mention for its vibrant purple flesh, often used in desserts and snacks in the Philippines.

Why Try It?

• Culinary Icon: Ube is a staple in Filipino cuisine, turning dishes into vibrant, eye-catching creations.
• Nutritional: Ube is a good source of Vitamin C, fiber, and antioxidants.

Tips:

• Look for firm, intact yams without soft spots when buying.
• Ube can be boiled, mashed, or incorporated into baked goods for an exotic touch.

<p class="pro-note">🌺 Pro Tip: Ube is versatile! Use it in everything from halo-halo (a Filipino dessert) to pancakes or even ice cream for a unique flavor.</p>

5. Longan

Related to the lychee, longan or Euphoria longan, is slightly less sweet with a brown shell that conceals a translucent, white fruit. It's often used in Asian cuisine for its sweet taste and texture.

Why Try It?

• Delicate Aroma: Longan has a subtle floral scent and a gentle sweetness that's not overpowering.
• Medicinal Properties: In traditional Chinese medicine, it's believed to help with relaxation and sleep.

Tips:

• When choosing longan, ensure they are firm and have the stem attached.
• Longan is often served dried in Chinese markets, offering a different but still enjoyable experience.

6. Jujube

The jujube or Chinese date, scientifically Ziziphus jujuba, has a sweet, apple-like flavor when fresh. As it dries, it becomes similar to a date with a sweet and mildly tangy taste.

Why Try It?

• Nutrient Dense: It's high in vitamins C and A, iron, and antioxidants.
• Culinary Uses: Jujube can be eaten fresh, dried, or used in teas and desserts.

Tips:

• Fresh jujube should be firm and free of wrinkles.
• Consider making jujube tea by brewing dried jujube with green tea for a calming, health-enhancing drink.

7. Kiwano (Horned Melon)

The Kiwano, or Cucumis metuliferus, is visually striking with its spiky, yellow shell. Inside, it offers a green, jelly-like flesh filled with seeds. It's native to Africa but is now cultivated in many countries.

Why Try It?

• Unusual Appearance: Its unique look makes it a conversation piece at any gathering.
• Flavor: The taste is often described as a mix between cucumber, kiwi, and banana.

Tips:

• You can eat the flesh directly with a spoon or scoop it out and mix it into salads or cocktails for a surprising twist.
• The seeds are edible, adding a crunch to the overall experience.

<p class="pro-note">🌍 Pro Tip: Since Kiwano is often grown in Africa, try pairing it with other African fruits or dishes for an authentic culinary journey.</p>

In summary, these 7 exotic fruits ending with um bring an exciting palette of flavors, textures, and culinary traditions to the table. Whether you're exploring new ingredients for your kitchen or simply want to indulge in something out of the ordinary, these fruits offer an opportunity to expand your palate and perhaps even your cultural knowledge.

Feel free to delve into further tutorials on preparing these fruits or finding recipes that incorporate them. Remember, the world of fruits is vast and full of surprises. Each bite can take you on a journey to distant lands.

<p class="pro-note">🍒 Pro Tip: Don't be afraid to experiment with these fruits in traditional and fusion dishes to create something unique and personal to you.</p>

Here are some Frequently Asked Questions about these fruits:

<div class="faq-section"> <div class="faq-container"> <div class="faq-item"> <div class="faq-question"> <h3>Can I eat the seeds of Kiwano?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Yes, the seeds of Kiwano are completely edible and add a nice crunch when you eat the fruit's flesh.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>What's the best way to store Soursop?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Keep Soursop at room temperature until it's ripe. Refrigeration can change its flavor and texture, so it's best not to refrigerate until necessary.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>How do you know if a Mangosteen is ripe?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>A ripe Mangosteen will be heavy for its size, and when gently pressed, it will give slightly. Look for a smooth texture and the stem still attached for freshness.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Is Ube the same as purple sweet potato?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>No, Ube and purple sweet potatoes are different. Ube is a type of yam, whereas the purple sweet potato is a root vegetable related to regular sweet potatoes.</p> </div> </div> </div> </div>