Mango is called Ma-muang in Thailand, Mangga in Malay and Indonesia and Mangang kalabau or mangga in Filipino.  It is grown throughout Asia, and much of the tropical world.   There are dozens of varieties of mango, varying in fragrance and flavor from the heavenly to the unpleasant.  Each country with a suitable climate has developed its own varieties and a mango lover is hard-pressed to choose, say between the very long, almost white-fleshed flower mango for which Thailand is so famous, the small juicy orange-fleshed Philippines mango and the stronger smelling and more sharp tasting arumanis mango of Indonesia.

   All these fruits are hybrids, as most of the natural varieties native to the region have stringy flesh with a sour, almost turpentine, flavor.  These natural mangoes are generally made into pickles.

   Mangoes can be divided into two broad categories: those that are eaten unripe (green) and desert mangoes.  Unripe Mangoes are used extensively in Asian food as they give a sharp sour flavor.  Dessert mangoes vary in coloration and shape but all fruits have an elongated seed inside a non-edible skin.  A ripe mango is somewhat like a good ripe peach but the consistency is slightly different and the taste is even more marvelous.

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P A P A Y A

   Papaya which is called ma-la-kaw in Thailand, Betik in Malay, Papaya in Indonesian and in Filipino is a truly marvelous fruit.  The papaya which is also known as pawpaw in some Asian countries, is a very useful and healthy fruit.  First, it is a very good source of vitamins A and C.  Second, the fruit has medicinal qualities.  Lastly, both the meat and the fruit and leaves can be used as a meat tenderizer.

   Papaya has a variety of shapes from long pendulous fruits of 14-16 inches to small egg-shaped fruits.  The skin is green and usually turns yellow or orange as the fruit ripens.  Inside the papaya is a cavity that contains a mass of shiny black seeds that are generally not eaten.  The ripe flesh, which ranges from golden to salmon pink, is usually eaten raw with a squeeze of lime use.  Unripe papaya is often used in many Asian salads.
 
 

W A T E R M E L O N

   Watermelon is called taeng-mo in Thailand, tembikai in Malay, Semangka in Indonesian and Pakwan in Filipino.  Watermelon originated in Africa but is now grown throughout the tropics and sub-tropical regions.  There are numerous varieties of watermelon.  The can be either round or elongated; some have dark green skins, other have pale green streaks with dark green.

   The flesh of the watermelon is most commonly deep pinky red although a bright yellow variety which is very popular with the Chinese because of its association with gold and wealth is also available.

   Some varieties of watermelon have been bred to be virtually seedless.  Watermelons have the highest moisture content of any fruit (over 90%) and although they have little nutritional value are an unforgettably refreshing snack on a hot day.

M A N G O S T E E N

    Mangosteen is a fruit native to southeast Asia.  It is called Mangkut in Thai and Manggis in Malay, Indonesia and in Filipino.  The thick woody-like shell of the dark purplish colored fruit encloses several segments of the most sweet and custard-like juicy white flesh with a slight acidic aftertaste.

   Mangosteen trees are difficult to grow.  The mangosteen fruit also bruises easy and is therefore not easy to transport.  This is a pity as the fruit generally doesn’t make it out of Southeast Asia but is consumed there.

   Banana which is called Kluai in Thai, Pisang in Malay and Indonesia and Saging in Filipino is abundant throughout the region. Bananas are native throughout Southeast Asia and grow wild on hillsides and in cut over land.  Bananas are high in food value and contain vitamins B and C as well as minerals.

   Those accustomed to bananas typically sold in western supermarkets which are typically large pale yellow bananas with white, somewhat bland flesh and virtually no fragrance - maybe astounded by the range of sizes, shapes, skin colors and flavors.  Bananas range in size from ting “lady’s finger” bananas which are around 8 cm or 3 inches in length up to the giant “king” or “rajah” bananas which are as much as 45 cm. or 18 inches long.  The flavor varies from mild and sweet to nearly acidic, the texture from tense to slightly floury and the fragrance from faint to heavily perfumed.

   There are two categories of bananas:  “desert” bananas, which are sweet and generally eaten raw, and cooking bananas, which are sometimes called Plantain.  Dessert bananas tend to be green skinned when unripe but take on a yellow color when ready to eat.  When over-ripe, the skin starts to develop brownish spots.  Cooking bananas are often treated as a vegetable and made into curries and served deep fried.

S T A R F R U I T

   Starfruit is called Ma-fuang in Thai, Belimbing manis in Malaya and Indonesia and Belimbing in Filipino.  The fruit has a crisp texture and is full of juice.  The name starfruit is apt since if you cut the fruit in cross-section, you get a perfect five-pointed star.

   Starfruit is elongated and the skin is a waxy green when unripe but turns to pale yellow or rich gold as it ripens.  The fruit should be eaten when still firm as it loses its flavor when over-ripe.  The edges of the starfruit are very bitter and should be sliced off.  The center also should be removed as it is less tasty.

   Most starfruit are somewhat tart in flavor, but there is a hybrid known as Honey Starfuit that is sweet and fragrant.  Starfruit is widely served at desert and in salads.  The fruit is rich in vitamins C and A and some claim it is good for hangovers.

   Passionfruit is a native of Brazil but is grown in many countries in Southeast Asia.  It is called Saowaros in Thai, Buah sus in Malaya, Markisa or Konyal in Indonesia and Pasionaria in Filipino.

   Passionfruit has several forms - one with a yellow-orange shell with juicy translucent pulp and another with a purple skin.  The fresh raw fruit is sweet and tart with a milky flavor.  The variety grown in the Philippines, Malaysia and Thailand is egg-shaped with a lemon-colored shell, golden flesh and shiny black seeds.  If picked early the fruit is very tart and acidic.
 
 

   Lychee is a fruit that only grows in the tropics.  It is a large tree (about as large as a fairly large Cherry tree) with many cherry sized fruit that have an outer hard skin-like a nut, but very thin-that you can peel off to reveal a juicy clear type fruit. 

   They are considered one of the premier fruits and exported to Japan, Europe and other locations fresh by air or canned or dried. 

  Try gummy candy with lychee flavor along with various tropical fruit flavors that Jintana Food offers.