Tropical Fruit Names – List of Tropical Fruits

Tropical Fruit Names – List of Tropical Fruits

Are you expecting to get your taste buds a tantalizing display of textures and flavors? These tropical fruits are a must-have for both casuals and curious food lovers during trips to Central America, Asia, and many other hot and exotic regions.

Tropical Fruit Names – List of Best Tropical Fruits in the World

Therefore, we must open our minds, intellects, and palates to the storm of tropical flavors and find out where to find these fruits, what they are about, and possibly what are the best edible varieties to try them.


We start with a tropical fruit that largely divides opinions, and is an extremely complex food, native to India but today grown in tropical districts around the world.

The taste and surface of jackfruit is so extraordinary and distinctive that many people have their own take on what it would taste like. Its tart, strong flavor leads many to accept that it is a mixture of apple and banana, however, when cooked, some view its smooth, substantial mash as similar in taste to pulled pork.

Its sinewy, sticky surface resembles that of a mango or banana, while its aroma, due to its high sugar content, is almost bubble-gum-like, with many describing it as a cross between the pleasantness of a banana or pineapple and the smell of Let’s portray. Onion.

Difficult to understand, it is not unexpected that the cutthroat divides opinion. Some people love its uniqueness, while others find its turbulent combination of taste, surface and smell impressive.


Local to Southeast Asia and developed in China in the eleventh century, its epithet ‘alligator strawberry’ refers to the ying-yang relationship between lychee skin and mash.

Wrapped inside its hard, scaled and uneven red shell, you’ll be lucky to find a smooth white, jam-like layer of pulp, which covers a smooth, black seed that you’ll want to eliminate before actually eating the tissue. Are.

The taste of lychee pulp is sweeter-but-harder than that of a grape, although it has a fleshy, slightly creamy consistency, with botanical and sour flavors.

Both a typical fixing and adornment for foods grown from ground servings of mixed vegetables, lychee is likewise a typical fruit in problems and preserves, juices and many savory pastries.

passion fruit

If you love tart, fruity flavors, the remarkable and much-loved energizing fruit is a tropical delight that you must try.

Known in the West as a colorful flavoring to yogurt, dairy products and dishes, the most effective way to truly savor the strong flavor of the zesty fruit is to try it raw.

Purple and yellow passion fruits are two of the most widely recognized types. Behind its tough skin, you’ll track an abundance of dynamic orange or green mash speckled with tiny dark seeds.

Jam-like on the surface, the intensely sour and tart flavor of passion fruit, combined with the cracking of the seeds, makes for a revitalizing, special and serendipitous burst of tropical goodness every day.

Pressing such punches means that not everyone can eat them raw, which is why energy fruits sometimes fall into the realm of juices, sorbets, pastries and beverages.

pitaya (dragon fruit)

The appropriately named ‘dragon fruit’ is native to Central America, yet it is grown in many different places, including Southeast Asia.

While the sharp green thorns covering the uninteresting skin may initially be a bit more compromising than appealing, the heavenly tissue inside is decidedly the opposite.

There are three basic types of papaya. The red variety has both red skin and tissue, the white variety has red skin with white tissue, and the yellow variety has yellow skin with white tissue.

Each of the three gives you a surface and flavor similar to that of a pear or kiwi fruit, with a sweet, slightly tart flavor and a wet, thick surface with an additional mush of tiny seeds.

With highly nutritious tissue and especially its seeds, papaya is used in the form of juices, smoothies and cut-in plates of mixed vegetables, and even has its own cocktail, similar to the ‘Dragontini’.

Cherimoya (Custard Apple)

A really interesting tropical fruit, the cherimoya has the epithet ‘custard apple’, and for good reason.

A staple of the old Inca diet, inside its hard, green-ripe rind lies a mass of sticky, greasy mash with a surface much like custard, hence its name.

In fact, cherimoya mash is like custard, it can be eaten with a spoon straight from the fruit. However, the seeds must be destroyed immediately, as once crushed they are incredibly poisonous to people, so be careful when cultivating this fruit.

With a sweet, savory flavor like a banana and pineapple crossbreed, cherimoya’s flavor makes it ideal for pastries and sweet dishes, including sorbets and tarts.


Acclaimed to have originated from the hot and humid climate of Mexico and Central America, guava fruit is probably the most favored and loved colorful fruit today.

Generally green when ripe, the guava may also be yellow or maroon depending on the type.

With each substantial piece, you’ll be blessed with a juicy, wonderfully delicate mash with the pleasantness of strawberry and the sweet tartness of pear.

The red, orange, or pink color of guava pulp is so delicious that a variety is even named after it!

Despite its fragrant smell, it is no surprise that guava is found in many dishes, including jams, sweets, juices and ice creams, and its leaves are also used for medicinal reasons, for example, to lower blood pressure. to do.

Carambola (Star Fruit)

A staple of Asian cuisine for millennia, the attractive appearance of carambola, aptly named ‘starfruit’, makes it a must-try tropical delight.

There is no need to remove its deep yellow (when ready), somewhat wrinkled skin, as both skin and mash can be enjoyed with each meaty nibble.

Harvested by hand, starfruit have a somewhat sweet flavor with a tart feel, like grapes, apples or pears. Despite this, depending on the type and preparation, its taste can range from harsh to sweet.

Compared to pears, it has a delicate, fleshy surface and mild flavor that is not overly oppressive. Its fragrant, floral scent makes it a wonderful fruit to eat.

Generally, the appearance of carambola makes it a masterpiece fruit for making smoothies, mixed greens and garnishing various dishes. In any case, it is also a common ingredient in various cakes, pies and various sweets.