ingredient information
Tropical Fruit Puree
This list of culinary fruits contains the names of some fruits that are considered edible in some cuisines. The definition of fruit for these lists is a culinary fruit, i.e. "Any sweet, edible part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or sweetish vegetables, some of which may resemble a true fruit or are used in cookery as if they were a fruit, for example rhubarb."[citation needed] Note that many edible plant parts that are true fruits botanically speaking, are not considered culinary fruits. They are classified as vegetables in the culinary sense, (for example: the tomato, cucumber, zucchini, and so on), and hence they do not appear in this list. There also exist many fruits which are edible and palatable but for various reasons have not become popular. For inedible fruits, please see list of inedible fruits. Tropical fruit grow on plants of all habitats. The only characteristic that they share is an intolerance of frost. Papayas An array of tropical fruits at University of Hyderabad, IndiaAbiu (Pouteria caimito) Acerola (Malpighia glabra; Malpighiaceae), also called West Indian Cherry or Barbados Cherry Ackee (Blighia sapida or Cupania sapida; Sapindaceae) African cherry orange (Citropsis schweinfurthii; Rutaceae) Amazon Grape (Pourouma cecropiaefolia;Moraceae) Araza Avocado Açaí (Euterpe oleracea; Arecaceae), or assai Babaco (Carica pentagona; Caricaceae) Bacupari (Garcinia gardneriana) Bael (Aegle marmelos; Rutaceae) Banana (Musacea spp.; Musaceae); its starchy variant is the plantain Barbadine (granadilla; maracujá-açu in Portuguese) Barbados Cherry (Malpighia glabra L.; Malpighiaceae), also called Acerola, West Indian Cherry Betel Nut Bilimbi (Averrhoa bilimbi; Oxalidaceae) Also called cucumber tree or tree sorrel Bitter gourd Black sapote Bottle gourd also known as Calabash (Lagenaria siceraria; Cucurbitaceae) Brazil nut Breadfruit (Artocarpus altilis; Moraceae) Burmese grape, or Latka (Baccaurea sapida; Phyllanthaceae) Calabashtree Calamansi CamuCamu (Myrciaria dubia; Myrtaceae) Canistel (Pouteria campechiana; Sapotaceae), also called yellow sapote or "eggfruit" Cape gooseberry Carambola (Averrhoa carambola; Oxalidaceae), also called star fruit or five fingers Cashew Cempedak or Champedak (Artocarpus champeden; Moraceae) Ceylon gooseberry Chenet (guinep or ackee; pitomba-das-Guinas in Portuguese), also known as Spanish Lime or mamoncillo Cherimoya (Annona cherimola; Annonaceae) Chili pepper Caimito (caimite; related to the yellow abiu - egg fruit) Cacao Coffea Cupuaçu Custard-apple (Annona reticulata; Annonaceae), also called Bullock's Heart Damson plum (Chrysophyllum oliviforme; Sapotaceae), also called Satin Leaf Date Date-plum (Diospyros lotus; Ebenaceae) Dragonfruit (Hylocereus spp.; Cactaceae), also called pitaya Durian (Durio spp.; Bombacaceae) Elephant apple (Dillenia indica; Dilleniaceae) Giant granadilla Golden Apple Guarana (Paullinia cupana; Sapindaceae) Guava Guavaberry or Rumberry; (Myrciaria floribunda; Myrtaceae) Hairless Rambutan Hog plum (taperebá in Portuguese) Horned melon (Cucumis metuliferus; Cucurbitaceae) Huito (Genipa americana; Rubiaceae); also called jagua, genipap, jenipapo Imbe (Garcinia livingstonei) Indian almond Indian fig Indian gooseberry Indian jujube Indian Prune (Flacourtia rukan; Flacourtiaceae) Jaboticaba (Myrciaria cauliflora; Myrtaceae), also called Brazilian Grape Tree Jackfruit (Artocarpus heterophyllus Moraceae), also called nangka Jambul (Syzygium cumini; Myrtaceae) Jatobá (Hymenae coubaril; Leguminosae) Caesalpinioideae) Jocote, also called Jamaica Plum Kandis (Garcinia forbesii; Clusiaceae) Keppel fruit (Stelechocarpus burakol; Annonaceae) Korlan Kumquat Kundong (Garcinia sp.; Clusiaceae) Lablab Langsat (Lansium domesticum), also called longkong or duku Lanzones (Lansium domesticum; Meliaceae) Lemon Leucaena Lime Longan Loquat Lucuma Lychee Mabolo (Diospyros discolor; Ebenaceae) also known as a velvet persimmon Macadamia, also known as a Queensland nut Mamey sapote (Pouteria sapota; Sapotaceae); also known as mamee apple; abricó in Portuguese Mamoncillo (Melicoccus bijugatus; Sapindaceae), also known as quenepa, genip or Fijian Longan Mandarin Manila tamarind (or Monkeypod, Pithecellobium dulce) Mango (Mangifera indica; Anacardiaceae) Mangosteen (Garcinia mangostana; Clusiaceae) Marang (Artocarpus odoratissima; Moraceae), a breadfruit relative Melinjo Melon pear Monstera (Monstera deliciosa; Araceae) also called Swiss Cheese Plant, Split-leaf Philodendron Morinda Mountain soursop Mundu Mung bean Muskmelon Nance Naranjilla, Lulo (Solanum quitoense; Solanaceae) Nutmeg Neem Oil Palm Okra Papaya (Carica papaya; Caricaceae) Peach palm Peanut butter fruit (Bunchosia argentea; Malpighiaceae) Pequi or Souari Nut (Caryocar brasiliense; Caryocaraceae) Pewa (peach palm; pupunha in Portuguese) Pigeon pea Pili nut Pitomba Pineapple (Ananas comosus or Ananas sativas; Bromeliaceae) Pitomba (Eugenia luschnathiana or Talisia esculenta) Plantain Poha or Cape Gooseberry (Physalis peruviana; Solanaceae) Pois doux (Inga edulis, ice-cream bean, or inga-cipó in Portuguese) Poisonleaf (Dichapetalum cymosum) (?) Pommecythère or pomcité (Spondias cytherea); also known as golden apple, June plum or Jew plum and ambarella, and as cajamanga in Portuguese Pommerac (Eugenia malaccensis); also known as Otaheite apple; Malay apple; jambo in Portuguese Pulasan Pummelo Pupunha or peach-palm (Bactris gasipaes; Palmae); also known as pewa Rambutan (Nephelium lappaceum; Sapindaceae) Red Mombin (Spondias purpurea; Anacardiaceae) Riberry (Syzygium luehmannii; Myrtaceae), also called Lilly Pilly, Lillipilli, Chinese Apple Ridged gourd Salak (Salacca edulis), also called snakefruit Santol (Sandoricum koetjape; Meliaceae) Sapodilla (Achras/Manilkara zapota; Sapotaceae), also called chiku, mespel, naseberry, sapadilla, snake fruit, sawo Sea grape Soncoya (Annona diversifolia) Soursop (Annona muricata; Annonaceae), also called guanabana Soybean Star apple (Chrysophyllum cainito), also called caimito or caimite Strawberry guava Strawberry pear Sugar apple (Annona squamosa; Annonaceae); ata in Portuguese Summer squash Surinam Cherry (Eugenia uniflora; Myrtaceae) also called Brazilian Cherry, Cayenne Cherry, Pitanga Sweet granadilla Sweet orange Sweet pepper Sweetsop Rose apple (Syzygium jambos; Myrtaceae), also called Malay apple Tamarind (Tamarindus indica; Caesalpiniaceae) Vanilla Wampee (Clausena lansium) Water apple Watermelon Wax apple (Syzygium samarangense) Wax gourd White sapote Winged bean Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined. Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies — although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content