Exotic Fruitsand

Vegetables

Fruits and vegetables are universally promoted as healthy.

Why eat more fruits and veggies?

Fruits and veggies are nutritious in any form- fresh, frozen, canned, dried and 100% juice, so they are ready when you are!

Fruits and veggies provide fiber that helps fill you up and keeps your digestive system happy.

Eating plenty of fruits and veggies may help reduce the risk of many diseases, including heart disease, high blood pressure and some cancers

Fruits and veggies are rich in vitamins and minerals that help you feel healthy and energized.

Fruits and veggies are available in an almost infinite variety… there’s always something new to try..

Some of these fruits and vegetables almost look like they come from another planet.

Here is a list of the top ten fruits and vegetables I would give "the most strange-looking or exotic award" to:

1. Buddha hands: this is a citron fruit, the name of which is inspired by the finger-like portrusions which seem to be closed or opened in the act of worship. This fruit is native to North Eastern India or China, and is mainly used for fragrance and zest in cooking.

2. Tamarillo: A beautiful pulpy fruit with a red skin. Also known as the Tree Tomato, this fruit comes in shades of yellow, orange, red or purple. The tamarillo is native to the rainforests of South America, but is also grown in Australia. When cut in half, tamarillo contains a larger quantity of bigger seeds compared to a tomato. The tamarillo is used to make chutneys, pickles, preserve or combined with other fruits to make jams and juices.

3. Rambutan: A hairy and alien-looking fruit, you almost want to but not want to extend your hand and touch it. Native to South-East Asia, the skin of this fruit is peeled off to reveal a very smooth white translucent coloured fleshy sweet fruit with a central pit. This fruit, which has a rather unique taste, can be eaten raw, used in desserts, or cooked in traditional dishes

4. Sour Sop (and Guava): this strange prickly fruit looks like it could belong in the animal kingdom. Native to Latin and South America, it is grown in certain areas in Africa as well. The fruit is commonly used as flavourings in ice-creams and juices, although the white pulp can be eaten on its own.

5: Cherimoya fruit Sweet, pulpy, and fragrant rich cherimoya is one of the most delicious tropical fruits of Andean valley origin. These greenish-yellow, conical fruits are from the evergreen trees belonging to the family Annonaceae, in the genus of Annona. The plant has been thought to be native to Loja region of Ecuador. Very sweet and pleasant flavor annonas contain an impressive list of essential nutrients, vitamins, anti-oxidants and minerals.

6. Mangosteen: Not related to mangoes, which are larger and yellow to orange in colour, a mangosteen is a fruit native to SouthEast Asia. It has a dark purple skin which is firm to touch, however, the edible part is a translucent white fruit, present in a form similar to a mandarin, and if eaten raw should taste very sweet. It is used in culinary delights as well.

7. Prickly Pears: Well, guess what? It is a cactus! The fruit grows on cacti and it actually pricks, so it must be handled with care. The consumption of the fruit also comes with a word of caution: if the skin is not properly removed and swallowed, it can cause discomfort everywhere it goes. Ouch. Prickly pears can be used in drinks and candies.

8. October Sun Plums: there are so many varieties and colours of plums available in the market, but they all taste great. The October Sun plums are larger and are harvested late in the season. This variety is also very juicy and sweet. Not very exotic looking, but the name struck a chord.

9. Pomegranate: The classic exotic fruit of all times is the pomegranate, native to the high altitudes of South-West Asia (Iran, Afghanistan) and due to its popularity, it is now grown in appropriate climates all over the world. Rows of brightly red coloured, fleshy seeds are tightly packed and it is therefore a bit tricky to get them out. This fruit can be eaten raw (i.e. the fleshy seeds), used in salads, made into juices, and added to different traditional dishes. The seeds can also be dried to use as a spice and has medicinal properties as well.

1o: Horned melon/ Kiwano - The surface of the kiwano is peppered with little horns, which explains why the kiwano is called horned melon.

Preparation - Cut the fruit vertically into two halves. From here, scoop out the jelly-like flesh with a tablespoon. The skin is not eaten.

Consumption - The jelly-like flesh, which is eaten raw, is mildly sweet. It is commonly eaten on its own, but is also delicious in salads and desserts or as a juice.

2:Black garlic is an ideal ingredient for making rich and complex purees, dressings, marinades and sauces. It can be sautéed in oil, chopped or diced and added directly to pizzas, pasta, rice and legume-based dishes. It can also be used in the preparation of innovative desserts such as ice creams and chocolate based dishes.

1: Purple/Blue PotatoesAppearance: small to medium-size; oblong to fingerling; deep purple, blue or slightly red skin; blue, purple lavender, pink or white flesh.

Texture: moist; firm flesh. Note–all blue and purple Peruvian varieties have higher starch content and a floury texture.

Flavor: earthy, nutty, low sugar content.

Preferred Uses: roasting, grilling, salads, baking.

3. Fennel: the bulb is actually a crisp vegetable, which can be used like other vegetables: eaten raw, sauteed, grilled, or stewed. Truly an international vegetable, fennel is part of cuisine from many parts of the world.

4: Broccli Romanesco offers a distinct nutty flavor described as more intense than broccoli, this pale green vegetable tastes like a cross between broccoli and cauliflower. Its unique growth pattern creates ornate twists from four-to-five-inch, light green heads. Broccoli Romanesco can be prepared like cauliflower or broccoli.

5: Black Salsify contains as much potassium as bananas and is one of the best dietary sources of inulin, a form of prebiotic fiber that contributes to a healthy digestive tract. Salsify is low in sodium and offers a good amount of protein. The root has contains modest amounts of vitamin C, some B vitamins, and is a good source of complex carbohydrates. Plentiful iron and copper in the black variety can boost hair health.

6 : The Dragon Tongue bean can be utilized at multiple stages of maturity. When harvested young the entire bean, shell and seeds are edible. Young beans have a warm cream color and are ready for harvest when purple variegations appear on their stringless pods. Dragon Tongue beans are rich in protein and fiber and additionally offer potassium, selenium, iron, folate, manganese, vitamins A, C and K, and calcium.

7: Black Corn is in ancient heirloom variety of Zea mays that is classified as a grain corn, as opposed to a sweet corn. Black Corn is a good supply of carbohydrates and dietary fiber. You can get health-supportive antioxidant benefits from all varieties of corn, including white, yellow, blue, purple, black and red corn.

9 : The Black Zebra tomato closely resembles the Green Zebra in size and shape, perfectly round and approximately four to five centimeters in diameter. Its exterior is purple and mahogany in color with vertical deep-green streaks, and it has a solid mahogany interior flesh. Its flavor is exceptionally rich and complex with hints of smoke and sweetness, indicative of its black tomato parentage.

8:Black Knight carrots contain high levels of anthocyanins which are potent antioxidants that are being heavily researched for their potential health benefits, including anti-cancer, anti-inflammation and pain reduction as well as the potential for treating neurological dysfunctions.

10: Black Habanero chile peppers are not really black, but a deep, dark brown. Black Habanero chiles are popular in Caribbean cuisine, in sauces, marinades and rubs. These chiles are the main ingredient in Jamaican Jerk seasoning which is used to season chicken most often. Diced Black Habanero chiles lend a unique flavor to salsas for tacos or other garnish. The heat is very intense, so a little chile goes a long way. To avoid burning or stinging sensations, wear gloves when preparing these very hot chiles.

University of Agricultural Sciences and Veterinary Medicine Bucharest Faculty of Management, Economic Engineering in Agriculture and Rural Development

Webography: www.fruitsandveggiesmorematters.org www.greatgrubclub.com www.delish.com www.mentalfloss.com

STUDENTS: group 8205, IEA

Avrămescu Mariana Beteringhe Mădălina

Professor:Mihai Frumuşelu