Exotic Tropical fruit Exotic Tropical fruit Exotic Tropical fruit Exotic Tropical fruit The Spice of Life !The Spice of Life !

Star fruit Star fruit

The fruit is entirely edible, including the slightly waxy skin. The flesh is crunchy,

firm, and extremely juicy. The texture is similar in consistency to grapes.

Carambolas are best consumed when ripe, when they are yellow with a light shade

of green. They will also have brown ridges at the five edges and feel firm.

Overripe starfruit will be yellow with brown spots and can become soggier in

consistency.Ripe carambolas are sweet without being overwhelming, and has a tart, sour

undertone. The taste is difficult to compare, but it has been likened to a mix of apple, pear and citrus family fruits all at once. Unripe star fruits are firmer, sour, and taste like green apples.

The fruit is entirely edible, including the slightly waxy skin. The flesh is crunchy,

firm, and extremely juicy. The texture is similar in consistency to grapes.

Carambolas are best consumed when ripe, when they are yellow with a light shade

of green. They will also have brown ridges at the five edges and feel firm.

Overripe starfruit will be yellow with brown spots and can become soggier in

consistency.Ripe carambolas are sweet without being overwhelming, and has a tart, sour

undertone. The taste is difficult to compare, but it has been likened to a mix of apple, pear and citrus family fruits all at once. Unripe star fruits are firmer, sour, and taste like green apples.

Mango Mango

Mango trees (Mangifera indica L.) grow up to 35–40 m (115–130 ft) tall, with a

crown radius of 10 m (33 ft). The mango tree is long-lived, as some specimens

still fruit after 300 years old. The fruit takes three to six months to ripen.

The ripe fruit varies in size and color. yellow, orange, red or green, and carry a

single flat, oblong pit that can be fibrous or hairy on the surface, and which does

not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive

resinous, sweet smell.

Mango trees (Mangifera indica L.) grow up to 35–40 m (115–130 ft) tall, with a

crown radius of 10 m (33 ft). The mango tree is long-lived, as some specimens

still fruit after 300 years old. The fruit takes three to six months to ripen.

The ripe fruit varies in size and color. yellow, orange, red or green, and carry a

single flat, oblong pit that can be fibrous or hairy on the surface, and which does

not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive

resinous, sweet smell.

Pineapple Pineapple

Pineapple (Ananas comosus) is the common name for a tropical plant and its edible fruit,

which is actually a multiple fruit consisting of coalesced berries. It was given its common,

English name, pineapple, due to its resemblance to a pine cone.[2]Pineapples are the most

used edible member of the Bromeliaceae family and are, therefore, the most widespread

fruit in cultivation. It is the only cultivated fruit that's stem runs completely through it. Besides

being produced for consumption, it can be grown as an ornamental or houseplant, obtained

from the crown of a supermarket fruit.Some sources say that the plant will flower after about

24 months and produce a fruit during the following six months,[5] while others indicate a 20-

month timetable.

Pineapple can be consumed fresh, canned or juiced and can be used in a variety of ways. It is

popularly used in desserts, salads (usually tropical fruit salads, but it can vary), jams,

yogurts, ice creams, various candies, as a complement to meat dishes and in fruit cocktail.

The popularity of the pineapple is due to its sweet-sour taste.Unlike common thought, pineapple is used for many other things other than consumption. In

the Philippines, pineapple leaves are used as the source of a textile fiber called piña. This fiber can used in a variety of ways such as a wall paper and a component of furnishings.[6]

Pineapple (Ananas comosus) is the common name for a tropical plant and its edible fruit,

which is actually a multiple fruit consisting of coalesced berries. It was given its common,

English name, pineapple, due to its resemblance to a pine cone.[2]Pineapples are the most

used edible member of the Bromeliaceae family and are, therefore, the most widespread

fruit in cultivation. It is the only cultivated fruit that's stem runs completely through it. Besides

being produced for consumption, it can be grown as an ornamental or houseplant, obtained

from the crown of a supermarket fruit.Some sources say that the plant will flower after about

24 months and produce a fruit during the following six months,[5] while others indicate a 20-

month timetable.

Pineapple can be consumed fresh, canned or juiced and can be used in a variety of ways. It is

popularly used in desserts, salads (usually tropical fruit salads, but it can vary), jams,

yogurts, ice creams, various candies, as a complement to meat dishes and in fruit cocktail.

The popularity of the pineapple is due to its sweet-sour taste.Unlike common thought, pineapple is used for many other things other than consumption. In

the Philippines, pineapple leaves are used as the source of a textile fiber called piña. This fiber can used in a variety of ways such as a wall paper and a component of furnishings.[6]

Papaya Papaya

The papaya , papaw or pawpaw is the fruit of the plant Carica papaya, in the

genus Carica. It is native to the tropics of the Americas, and was first cultivated

in Mexico several centuries before the emergence of the

Mesoamerican classic cultures.

The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin

has attained an amber to orange hue.Green papaya fruit and the tree's latex are

both rich in an enzyme called papain, a protease which is useful in tenderizing

meat and other proteins. Its ability to break down tough meat fibers was used for

thousands of years by indigenous Americans. It is included as a component in

powdered meat tenderizers.The ripe fruit is usually eaten raw, without skin or

seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries,

salads and stews. It has a relatively high amount of pectin, which can be used to

make jellies.

The papaya , papaw or pawpaw is the fruit of the plant Carica papaya, in the

genus Carica. It is native to the tropics of the Americas, and was first cultivated

in Mexico several centuries before the emergence of the

Mesoamerican classic cultures.

The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin

has attained an amber to orange hue.Green papaya fruit and the tree's latex are

both rich in an enzyme called papain, a protease which is useful in tenderizing

meat and other proteins. Its ability to break down tough meat fibers was used for

thousands of years by indigenous Americans. It is included as a component in

powdered meat tenderizers.The ripe fruit is usually eaten raw, without skin or

seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries,

salads and stews. It has a relatively high amount of pectin, which can be used to

make jellies.

Bananas & Plantains Bananas & Plantains

Banana come in a variety of sizes and colors when ripe, including yellow, purple, and red.In popular culture and

commerce, "banana" usually refers to soft, sweet "dessert" bananas. By contrast, Musa cultivars with firmer,

starchier fruit are called plantains or "cooking bananas." The distinction is purely arbitrary and the terms 'plantain'

and 'banana' are sometimes interchangeable depending on their usage.They are native to tropical South and Southeast Asia, and are likely to have been first domesticated in Papua New Guinea.[1] Today, they are cultivated throughout the tropics.[2] They are grown in at least 107 countries,[3] primarily for their fruit, and to a lesser extent to make fiber, banana wine and as ornamental plants.During the

ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among

other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar,

influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently,

have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations.

Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the

cells of the banana, causing the banana to soften as it ripens.Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes , Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flavor. bananas fried with batter. A similar dish is known in the United States as banana fritters.

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes.

Banana come in a variety of sizes and colors when ripe, including yellow, purple, and red.In popular culture and

commerce, "banana" usually refers to soft, sweet "dessert" bananas. By contrast, Musa cultivars with firmer,

starchier fruit are called plantains or "cooking bananas." The distinction is purely arbitrary and the terms 'plantain'

and 'banana' are sometimes interchangeable depending on their usage.They are native to tropical South and Southeast Asia, and are likely to have been first domesticated in Papua New Guinea.[1] Today, they are cultivated throughout the tropics.[2] They are grown in at least 107 countries,[3] primarily for their fruit, and to a lesser extent to make fiber, banana wine and as ornamental plants.During the

ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among

other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar,

influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently,

have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations.

Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the

cells of the banana, causing the banana to soften as it ripens.Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes , Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flavor. bananas fried with batter. A similar dish is known in the United States as banana fritters.

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes.

passion fruit passion fruit

The two types of passion fruit have clearly differing exterior appearances. The

bright yellow variety of passion fruit, which is also known as the Golden Passion

Fruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy

rind, and has been used as a rootstock for the Purple Passion Fruit in Australia.

[2] The dark purple passion fruit is smaller than a lemon, though it is less acidic

than the yellow passion fruit, and has a richer aroma and flavor.[3] In Colombia,

the purple passion fruit is referred to as "gulupa", to distinguish it from the yellow

maracuyá.The fruit can be grown to eat or for its juice, which is often added to

other fruit juices to enhance the aroma. The fruit shown are mature for juicing

and culinary use. For eating right out of the fruit, the fruit should be allowed to

wrinkle for a few days to raise the sugar levels and enhance the flavor.

The two types of passion fruit have clearly differing exterior appearances. The

bright yellow variety of passion fruit, which is also known as the Golden Passion

Fruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy

rind, and has been used as a rootstock for the Purple Passion Fruit in Australia.

[2] The dark purple passion fruit is smaller than a lemon, though it is less acidic

than the yellow passion fruit, and has a richer aroma and flavor.[3] In Colombia,

the purple passion fruit is referred to as "gulupa", to distinguish it from the yellow

maracuyá.The fruit can be grown to eat or for its juice, which is often added to

other fruit juices to enhance the aroma. The fruit shown are mature for juicing

and culinary use. For eating right out of the fruit, the fruit should be allowed to

wrinkle for a few days to raise the sugar levels and enhance the flavor.

durian durian

Widely known and revered in southeast Asia as the "king of fruits", the durian is

distinctive for its large size, unique odour, and formidable thorn-covered husk.

The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres

(6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its

shape ranges from oblong to round, the colour of its husk green to brown, and

its flesh pale yellow to red, depending on the speciesThe edible flesh emits a

distinctive odor, strong and penetrating even when the husk is intact. Some

people regard the durian as fragrant; others find the aroma overpowering and

offensive. The smell evokes reactions from deep appreciation to intense disgust,

and has been described variously as almonds, rotten onions, turpentine and gym

socks. The odour has led to the fruit's banishment from certain hotels and public

transportation in southeast Asia.

Widely known and revered in southeast Asia as the "king of fruits", the durian is

distinctive for its large size, unique odour, and formidable thorn-covered husk.

The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres

(6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its

shape ranges from oblong to round, the colour of its husk green to brown, and

its flesh pale yellow to red, depending on the speciesThe edible flesh emits a

distinctive odor, strong and penetrating even when the husk is intact. Some

people regard the durian as fragrant; others find the aroma overpowering and

offensive. The smell evokes reactions from deep appreciation to intense disgust,

and has been described variously as almonds, rotten onions, turpentine and gym

socks. The odour has led to the fruit's banishment from certain hotels and public

transportation in southeast Asia.

Guava Guava

Guava fruit, usually 4 to 12 cm long, are round or oval depending on the

species. The outer skin may be rough, often with a bitter taste, or soft and sweet.

Varying between species, the skin can be any thickness, is usually green before

maturity, but becomes yellow, maroon, or green when ripe.

Guava fruit generally have a pronounced and typical fragrance, similar to lemon

rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas)

to deep pink ("red" guavas), with the seeds in the central pulp of variable number

and hardness, depending on species.In Hawaii, guava fruit is eaten with soy sauce and vinegar. Occasionally, a pinch of

sugar and black pepper are added to the soy sauce and vinegar mixture. The guava fruit is cut up and dipped into the sauce.

In Pakistan and India, guava fruit is often eaten raw, typically cut into quarters with a pinch of salt and pepper and sometimes cayenne powder/masala. Street vendors often sell guava fruit for a couple of rupees each.

The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved prune powder or salt. In India it is often sprinkled with red rock salt, which is very tart.

Guava fruit, usually 4 to 12 cm long, are round or oval depending on the

species. The outer skin may be rough, often with a bitter taste, or soft and sweet.

Varying between species, the skin can be any thickness, is usually green before

maturity, but becomes yellow, maroon, or green when ripe.

Guava fruit generally have a pronounced and typical fragrance, similar to lemon

rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas)

to deep pink ("red" guavas), with the seeds in the central pulp of variable number

and hardness, depending on species.In Hawaii, guava fruit is eaten with soy sauce and vinegar. Occasionally, a pinch of

sugar and black pepper are added to the soy sauce and vinegar mixture. The guava fruit is cut up and dipped into the sauce.

In Pakistan and India, guava fruit is often eaten raw, typically cut into quarters with a pinch of salt and pepper and sometimes cayenne powder/masala. Street vendors often sell guava fruit for a couple of rupees each.

The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved prune powder or salt. In India it is often sprinkled with red rock salt, which is very tart.

rambutan rambutan

The fruit is a round to oval drupe 3–6 cm (rarely to 8 cm) tall and 3-4 cm broad,

borne in a loose pendant cluster of 10-20 together. The leathery skin is reddish

(rarely orange or yellow), and covered with fleshy pliable spines, hence the

name rambutan, derived from the Malay word rambut which means hairs. The

fruit flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic

flavour.It is a popular garden fruit tree and propagated commercially in small

orchards. It is one of the best known fruits of Southeast Asia and is also widely

cultivated elsewhere in the tropics including Africa, the Caribbean islands,

Costa Rica, India, Indonesia, the Philippines, and Sri Lanka. Thailand is the

largest producer from Surat Thani Province Thailand. Rambutan production is

increasing in Australia and, in 1997, was one of the top three tropical fruits

produced in Hawaii. It is also produced in Ecuador where it is known as

"achotillo."The fruit are usually sold fresh, used in making jams and jellies, or canned.

The fruit is a round to oval drupe 3–6 cm (rarely to 8 cm) tall and 3-4 cm broad,

borne in a loose pendant cluster of 10-20 together. The leathery skin is reddish

(rarely orange or yellow), and covered with fleshy pliable spines, hence the

name rambutan, derived from the Malay word rambut which means hairs. The

fruit flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic

flavour.It is a popular garden fruit tree and propagated commercially in small

orchards. It is one of the best known fruits of Southeast Asia and is also widely

cultivated elsewhere in the tropics including Africa, the Caribbean islands,

Costa Rica, India, Indonesia, the Philippines, and Sri Lanka. Thailand is the

largest producer from Surat Thani Province Thailand. Rambutan production is

increasing in Australia and, in 1997, was one of the top three tropical fruits

produced in Hawaii. It is also produced in Ecuador where it is known as

"achotillo."The fruit are usually sold fresh, used in making jams and jellies, or canned.

coconutcoconut

The coconut palm, .Found across much of the tropics, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Its endosperm is known as the edible "meat" of the coconut; when dried it is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it. The various parts of the coconut have a number of culinary uses. The nut provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed—the coconut meat—is edible and used fresh or dried in cooking especially in confections and desserts like macaroons. Desiccated coconut is used to produce coconut milk a frequent ingredient in curry dishes and other savory viands. Coconut flour has also been developed for use in baking and to combat malnutrition.[34] Coconut chips have been sold in tourist regions like Hawaii and the CaribbCoconut water is a refreshing drinkCoconut water contains sugar, fiber, proteins, antioxidants, vitamins and minerals. It is consumed as a refreshing drink throughout the humid tropics and is gaining popularity as an isotonic sports drinks. Mature fruits have significantly less liquid than young immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegarCoconut milk, not to be confused with coconut water, is obtained by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a fat content around 17%.[citation needed] When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.

The coconut palm, .Found across much of the tropics, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Its endosperm is known as the edible "meat" of the coconut; when dried it is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it. The various parts of the coconut have a number of culinary uses. The nut provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed—the coconut meat—is edible and used fresh or dried in cooking especially in confections and desserts like macaroons. Desiccated coconut is used to produce coconut milk a frequent ingredient in curry dishes and other savory viands. Coconut flour has also been developed for use in baking and to combat malnutrition.[34] Coconut chips have been sold in tourist regions like Hawaii and the CaribbCoconut water is a refreshing drinkCoconut water contains sugar, fiber, proteins, antioxidants, vitamins and minerals. It is consumed as a refreshing drink throughout the humid tropics and is gaining popularity as an isotonic sports drinks. Mature fruits have significantly less liquid than young immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegarCoconut milk, not to be confused with coconut water, is obtained by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a fat content around 17%.[citation needed] When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.

Breadfruit Breadfruit

Breadfruit is a staple food in many tropical regions. They were propagated far

outside their native range by Polynesian voyagers who transported root cuttings

and air-layered plants over long ocean distances. They are very rich in starch,

and before being eaten they are roasted, baked, fried or boiled. When cooked

the taste is described as potato-like, or similar to fresh-baked bread (hence the

name). Most breadfruit varieties also produce a small number of fruits

throughout the year, so fresh breadfruit is always available, but somewhat rare

when not in season.Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so that the flavor of the filling permeates the flesh of the breadfruit.

Breadfruit is a staple food in many tropical regions. They were propagated far

outside their native range by Polynesian voyagers who transported root cuttings

and air-layered plants over long ocean distances. They are very rich in starch,

and before being eaten they are roasted, baked, fried or boiled. When cooked

the taste is described as potato-like, or similar to fresh-baked bread (hence the

name). Most breadfruit varieties also produce a small number of fruits

throughout the year, so fresh breadfruit is always available, but somewhat rare

when not in season.Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so that the flavor of the filling permeates the flesh of the breadfruit.

custard apple custard apple

The custard-apple, also called bullock's heart or bull's heart, is the fruit of the

tree Annona reticulata. This tree is a small deciduous or semi-evergreen tree

sometimes reaching 10 metres (33 ft) tall and a native of the tropical New World

that prefers low elevations, and a warm, humid climate. It also occurs as feral

populations in many parts of the world including Southeast Asia, Taiwan, India,

Australia, and Africa.

The fruits are variable in shape, oblong, or irregular. The size ranges from

7 centimetres (2.8 in) to 12 centimetres (4.7 in). When ripe, the fruit is brown or

yellowish, with red highlights and a varying degree of reticulation, depending on

variety. The flavor is sweet and pleasant.In some regions of the world, "custard-apple"

The custard-apple, also called bullock's heart or bull's heart, is the fruit of the

tree Annona reticulata. This tree is a small deciduous or semi-evergreen tree

sometimes reaching 10 metres (33 ft) tall and a native of the tropical New World

that prefers low elevations, and a warm, humid climate. It also occurs as feral

populations in many parts of the world including Southeast Asia, Taiwan, India,

Australia, and Africa.

The fruits are variable in shape, oblong, or irregular. The size ranges from

7 centimetres (2.8 in) to 12 centimetres (4.7 in). When ripe, the fruit is brown or

yellowish, with red highlights and a varying degree of reticulation, depending on

variety. The flavor is sweet and pleasant.In some regions of the world, "custard-apple"

LycheeLychee

The lychee (Litchi chinensis, and commonly called leechi, litchi, laichi, lichu,

lizhi) is the sole member of the genus Litchi in the soapberry family,

Sapindaceae. It is a tropical and subtropical fruit tree native to China, and now

cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp"

with a "perfume" flavor that is lost in canning, so the fruit is mostly eaten fresh.[2]

Lychee is an evergreen tree, reaching 10–20 m tall, bearing fleshy fruits that are up

to 5 cm (2.0 in) long and 4 cm (1.6 in) wide. The outside of the fruit is covered by

a pink-red, roughly-textured rind that is inedible but easily removed to expose a

layer of sweet, translucent white flesh. Lychees are eaten in many different

dessert dishes, and are especially popular in China, throughout South-East Asia,

along with South Asia.[2][3]

The lychee (Litchi chinensis, and commonly called leechi, litchi, laichi, lichu,

lizhi) is the sole member of the genus Litchi in the soapberry family,

Sapindaceae. It is a tropical and subtropical fruit tree native to China, and now

cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp"

with a "perfume" flavor that is lost in canning, so the fruit is mostly eaten fresh.[2]

Lychee is an evergreen tree, reaching 10–20 m tall, bearing fleshy fruits that are up

to 5 cm (2.0 in) long and 4 cm (1.6 in) wide. The outside of the fruit is covered by

a pink-red, roughly-textured rind that is inedible but easily removed to expose a

layer of sweet, translucent white flesh. Lychees are eaten in many different

dessert dishes, and are especially popular in China, throughout South-East Asia,

along with South Asia.[2][3]