Fruit is an important part of most people’s diets in Asia. It is part of the culinary culture and it doesn’t hurt that much of the weather is conducive to growing a wide array of different fruit species. Many of these are considered to be exotic tropical fruits by people overseas.
People often eat fruit as a dessert or as a snack. It is common to serve fruit every day after meals. Let’s look at 20 of the most popular
exotic fruits from Asia:
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Rambutan
The rambutan is a tropical fruit native to Southeast Asia, known for its vivid color. The rambutan is closely related to lychees and longans, all of which belong to the Sapindaceae family. Rambutans are small and round or oval in shape. They are approximately the size of a golf ball (4–6 cm in diameter) or slightly larger. Its outer skin is thick and covered with soft, hair-like spines, hence the name "rambut," meaning "hair" in Malay and Indonesian. The spines can range from green to red, yellow, or orange in color when ripe. Beneath the skin is translucent, white or pale pinkish pulp with a jelly-like texture. The center reveals an oval seed or pit, which is typically not eaten due to its bitterness. A ripe rambutan has a sweet taste with floral undertones, somewhat akin to a lychee but slightly creamier. The flesh is juicy, tender, and slightly chewy.
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Jackfruit
Jackfruit is a tropical fruit that is large and has rough, bumpy skin. It is native to South and Southeast Asia and is the national fruit of Bangladesh. It is one of the largest fruits in the world and can weigh up to 80 pounds. The flesh inside is yellow and within the flesh are large seeds. The flesh tastes sweet and is often compared to a banana or mango. It is also cooked and eaten unripe in many savory dishes.
- Mangosteen
Mangosteen is a tropical fruit grown and loved in Southeast Asia. It is often served and eaten together with durian since their fruiting seasons generally coincide. It is appreciated for its delicate flavor, refreshing taste, and health benefits. The outer skin is purple and contains a purple dye that can stain clothes. Inside, the flesh is milky white and very sweet. There are multiple segments, much like an orange. There also are seeds which are not eaten. It is reputed to cool you down on a hot day.
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Durian
Durian is a tropical fruit native to Southeast Asia. It is appreciated for its rich and creamy texture. It is also famous for its strong and pungent odor. It has a unique thorny shell on the outside and yellow or white flesh on the inside. It also has large seeds or pits. The pulp of the fruit tastes somewhat like custard or ripe cheese. It is rich, high in fat, and is loved by many people in S.E. Asia, although some do not like it. The flesh is also made into many desserts like cakes and ice cream.
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Longan
Longan is a tropical fruit closely related to the lychee and the rambutan. It is very popular in many Asian countries and appreciated for its sweet, juicy flesh and refreshing taste. It is generally less tangy than lychee. Its texture is soft and smooth, and it is commonly eaten raw as a snack. It is also sometimes used in traditional Chinese medicine and desserts.
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Dragon Fruit
Dragon fruit is a fruit known for its vibrant appearance, mild taste, and reputed health benefits. It is derived from several species of cactus, most commonly Hylocereus. It has an oval or round shape and it is bright red, pink, or yellow in color. It has what looks like green ‘scales’, hence the dragon name. Its flesh can be white, red, or pink and it has tiny black edible seeds. It is slightly sweet and tastes somewhat like a pear or a kiwi fruit. It is often made into desserts or blended into smoothies.
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Langsat
Langsat is a small, tropical fruit native to Southeast Asia. It is grown and appreciated for its sweet, tangy flavor and refreshing taste. It is quite small, about the size of a large grape or a small plum, and round or slightly oval in shape. The skin on the outside is thin, pale yellow to light brown, and somewhat leathery. The skin contains a milky sap that can be sticky. The fruit has segments and can be divided into 4 or 5 translucent, juicy sections which resemble garlic cloves, with some of them containing soft, bitter seeds. It is both sweet and sour in taste, a little like a lychee. It is sometimes dried and eaten as a snack.
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Soursop
Soursop, sometimes called graviola, is a tropical fruit native to the Americas and widely grown in tropical regions around the world, including Asia. It is valued for its unique flavor, creamy texture, and reputed health benefits. It is a medium to large fruit, often weighing between 2 to 15 pounds and its shape is oval or heart-shaped. The skin is dark green with a spiny, rough texture, making it look a little prehistoric. Inside is creamy white pulp with numerous black seeds scattered around. It tastes both sweet and sour and is often compared to a mix of pineapple and strawberry. It is eaten fresh but also used in smoothies, ice creams, and candies.
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Pulasan
Pulasan is a tropical fruit that is a close cousin of the rambutan and lychee, native to Southeast Asia. It is less well-known but highly valued for its sweet and juicy flavor. It is slightly smaller than a rambutan and is about 2 to 3 inches in diameter. It is round or oval in shape with a thick and leathery skin that has short and blunt spines. The skin is most often red in color, but can be yellow or orange. The fruit contains translucent, juicy flesh that wraps tightly around one single seed inside. It is most commonly eaten raw by peeling the skin and enjoying the flesh.
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Persimmon
The persimmon is a sweet and tasty fruit that comes from several species of trees in the genus Diospyros. Its size varies depending on the variety, but it typically ranges from small to medium and is shaped a lot like a tomato. The skin is smooth and thin, with colors ranging from bright orange to reddish-orange. The delicious flesh inside can either be firm and crisp or soft, depending on the ripeness and species. The two main varieties are Fuyu and Hachiya. The flesh tastes sweet with a honey flavor and hints of apricot, cinnamon, and brown sugar. It is eaten raw or can also be cooked and used in desserts.
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Lychee
The lychee is a famous tropical Asian fruit that is becoming more popular around the world. Native to Southeast Asia, it is highly valued for its juicy, translucent flesh and its unique taste. It is small, about the size of a large cherry or a small plum and is round or oval in shape. Its skin is rough and bumpy, with a reddish-pink or light green color when ripe and ready to eat. The skin is thin and is easily peeled. The flesh inside is translucent white or pale and juicy This flesh surrounds a shiny brown seed which is not edible. It is typically eaten raw and often served as a refreshing snack or dessert. It is also commonly used in smoothies, cocktails, and syrups. It is also used to make desserts and can be found canned or dried. Lychee has been cultivated for over 2,000 years and is a symbol of love and romance in Chinese culture. It is often associated with wealth and good luck.
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Wax Apples
Wax apples are also sometimes known as water apples, rose apples, or jambu air in various Asian countries. They are tropical fruits that are celebrated for their crisp texture, refreshing flavor, and shiny appearance. It is somewhat bell-shaped, similar to a pear, and its size commonly ranges from 2 to 4 inches long. Its skin is smooth, shiny, and waxy, with colors ranging from light green to deep red or pink, depending on the variety and ripeness. The flesh inside is white, spongy, and crisp flesh and it has a hollow core. Some varieties may have small seeds inside, but many of them are seedless. Its flavor is subtly sweet with a hint of floralness like a rose. The taste is more subtle than most fruits and the flesh is slightly watery, making it very refreshing. The texture is crisp, crunchy, and juicy, similar to an apple or a cucumber. It is eaten raw as a refreshing snack, often with salt, black salt, chili powder, or other dips, making it quite unique. It is native to Southeast Asia and widely grown in tropical regions like Malaysia, Indonesia, Thailand, the Philippines, and India.
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Snake Fruit
The snake fruit fruit, sometimes called salak, is a tropical fruit that is native to Indonesia and parts of Southeast Asia. It is named for its unique, scaly skin that some people say resembles the scales on a snake. It has an oval or teardrop shape and is about the size of a fig. The skin is reddish brown in color. The inside consists of 2 or 3 cream-colored segments of firm and juicy flesh. Each segment generally has a small and hard seed that is not edible. The flesh tastes sweet and tangy, with flavors reminiscent of a mix between pineapple, banana, and honey. Some varieties can have a slight nutty flavor. The texture is both crispy and crunchy, somewhat similar to an apple, but it is more fibrous. The fruit is usually eaten raw by peeling off the skin and eating the flesh inside. It can be preserved and is also used to make jams, candies, and syrups. It is commonly grown in Indonesia, Thailand, Malaysia, and the Philippines.
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Loquat
The loquat is a small, sweet, and tangy fruit that grows on evergreen trees that are native to China. It is now cultivated in many subtropical and milder, temperate regions around the world. It is small inside and is round or oval in shape, approximately 1 to 2 inches long. The skin is thin, and edible, with colors ranging from yellow to orange. The skin is also often slightly fuzzy. The inside is juicy, soft, and slightly reveals translucent flesh surrounding 1 to 4 large brown seeds. It has a delicious flavor that is both sweet and tart and often described as a mix of peach, mango, orange. Its texture is tender, similar to that of a ripe apricot. Typically eaten raw by peeling the skin and discarding the seeds, it can also be used in jams, jellies, pies, and pickles. It is native to southern China and has been cultivated for over 2,000 years. It is also grown in Japan where it is especially sweet.
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Santol
Santol is also referred to as the cotton fruit and is a tropical fruit native to Southeast Asia. It is widely loved for its tangy and sweet flavor and its versatile culinary uses. It is round and about the size of an apple or small grapefruit. The skin is thick, leathery, and smooth and its color is yellow, green or golden brown when ripe. Inside is juicy and translucent white pulp which is divided into 3 to 5 segments. This pulp surrounds large, inedible seeds. The flesh or pulp is a mixture of sweet and tangy, with some varieties being more sour. The flavor is often described as a mix of citrus and peach. There are two broad categories of santol, one that is more sweet and another that is more tangy and normally used to cook with. Sweet and fresh santol is eaten raw by peeling the skin and sucking the pulp around the seeds. The sour version is often used in Southeast Asian cuisines to make savory dishes, stews, or curries. For example, in the Philippines it is made into sinigang na santol, a sour stew. In Thailand, it is used in spicy salads or Thai curries.
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Asian Pear
The Asian pear is a unique and highly sought after fruit known for its crisp texture, juiciness, and its sweet taste. It is native to East Asia and is often referred to as apple pear due to its round shape and firm, crunchy texture, which somewhat resemble an apple. It is round like an apple, and slightly larger than a typical pear. The skin is thin and smooth, often golden-yellow, light green, or brownish with small specks on it. The flesh inside is white with a small core containing tiny seeds. It is sweet and somewhat floral, with a hint of tartness. It has a refreshing flavor that’s less intense than Western pears. The texture is also different in that it is crunchy like an apple. It is typically eaten raw. The skin is often peeled but can be eaten like a regular pear. It is especially grown and popular in China, Korea, and Japan, where they are sought after for their refreshing taste and given as gifts during various seasonal festivals and on special occasions.
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Pomelo
A pomelo is the largest species of citrus fruit in the world. It is known for its thick rind and sweet, and tangy pulp. Native to Southeast Asia, the pomelo is considered to be the ancestor of the grapefruit. It is large in size, typically 6 to 10 inches in diameter and weighs anywhere from 2 to 4 pounds. It is generally round or pear-shaped. And has a thick and spongy skin, varying in color from green to yellow when ripe. The flesh inside is segmented like most other citrus fruits, with colors ranging from pale yellow to pink or red, depending on the variety. The white and bitter membranes around the segments are thicker and generally removed before eating.
The pulp tastes sweet and mild with a gentle tanginess. It's less acidic and sweeter than grapefruit, but without the bitterness. The texture is juicy and firm, with a slightly crunchy bite compared to oranges or grapefruits. It is commonly eaten fresh and raw by peeling and removing the thick membrane around the segments. It is also used in salads in Southeast Asia, for example in Thai yum som-o or Vietnamese gỏi bưởi. There is a white fleshed variety and also a pink and red variety. In China it symbolizes prosperity and good fortune, especially during Chinese New Year.
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Kumquat
A kumquat is a small citrus fruit known for its unique characteristic of being eaten whole, skin and all. It is native to China and is a symbol of good luck and prosperity. It is popular for its sweet-tart flavor. Its name is derived from the Cantonese word "gam gwat", meaning "golden orange". It is small and oval-shaped, about 1 to 2 inches long. The skin is thin, smooth, and brightly colored, usually orange or yellow, depending on the variety. It contains segmented, juicy pulp with small, edible seeds. The skin is sweet and aromatic and the pulp is tangy and slightly sour. Eating the fruit whole provides a balanced sweet-tart flavor which many people appreciate. It is eaten whole as a snack or sometimes added to salads. It can be used in marmalades, jams, and candied fruits. In China and some places in Southeast Asia, it is associated with wealth, prosperity, and good fortune, especially during Chinese New Year.
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Chinese Bayberry
The Chinese bayberry is known by multiple names like yangmei, waxberry, or red bayberry and is a small, round fruit native to East Asia. It is highly popular in China, Japan, and other parts of the region for its sweet and tangy flavor and distinctive appearance. Its size is about that of a cherry or small plum, ranging from 1 or 2 inches in diameter. Its shape is round or slightly oval. The skin is rough and textured, covered in small bumps. Its color ranges from bright red to deep purple, depending on the ripeness. The flesh is juicy and dark red or purplish, and it surrounds a single small seed. The taste is generally a combination of sweet and tart, similar to a mix of cranberry and raspberry, with a hint of cherry or pomegranate. It is commonly eaten raw as a snack or dessert fruit, but it is also made into fresh juices or blended into smoothies. The fruit grows well in subtropical climates and is cultivated primarily in China (provinces like Zhejiang, Fujian, and Guangdong), Japan, and Taiwan. The fruit is highly perishable and best consumed soon after harvest.
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Calamansi
Calamansi, also known as calamondin or Philippine lime, is a small, round citrus fruit native to Southeast Asia. It is widely utilized in Filipino and other Southeast Asian cuisines for its bright flavor and its diverse uses. It is small, about the size of a large marble or a golf ball, about 1 to 2 inches in diameter. Its skin is pretty thin and smooth and is green when unripe and orange to yellow when fully ripe. The flesh inside is juicy and contains a few small seeds. It shape is round, resembling a small lime or tangerine. The taste of calamansi is sour with a slightly sweet underlying flavor, similar to a mix of lime and orange. The skin is also slightly sweet, making it possible to eat whole in some cases. It is frequently enjoyed as a sour condiment and used as a sour component in marinades, dips, and sauces. An example would be soy sauce mixed with calamansi juice, a common Filipino dipping sauce. It is also used to make a refreshing calamansi juice, often sweetened with sugar. In the kitchen it is added to soups, seafood dishes, or meats for a tangy flavor.