5 Exotic South American Fruits You Probably Didn't Know

Exotic South American fruits add significantly to the diversity and innovation in the continent's sweet and savory meals.

The variety of shapes, sizes, colors, and smells in South American fruits are astounding.

5 Exotic South American Fruits

People in South America have consumed exotic fruits for hundreds of years, and they can be found in dishes and drinks from the highlands to the sea. Here are five exotic South American fruits that you should try.

Araza

The Amazonian pear or araza is an extremely rare fruit native to the Amazon rainforest of Brazil, Ecuador, and Colombia, according to Nomad Paradise.

When ripe, araza are about the size of an orange with a vibrant yellow color. Protected by a paper-thin skin, the fruit has a pleasantly sour and somewhat sweet flavor.

As a result, you will not find them in most raw food diets. It is excellent for various South American dishes because of its creamy texture, delightful aroma, and peculiar flavor.

Many tasty desserts and drinks, including jams, ice cream, marmalades, purees, and even beers, use the araza fruit.

Tamarillo

The tamarillo is a bright red fruit native to the woods of Ecuador, Colombia, and Peru. It is closely related to the tomato and has many of its qualities.

While the vibrant color of a tamarillo's skin is sure to grab attention, the skin is quite bitter and tough. Thus, it is usually removed before the fruit is consumed.

The pulp of a tamarillo, sometimes known as a blood fruit, tastes and feels a lot like a tomato but with a somewhat sweeter undertone.

You can eat those tiny black seeds. This accounts for why it is frequently compared to the consistency of a kiwi or passionfruit.

Tomatillos, like regular tomatoes, can be used in sweet and savory preparations. South Americans enjoy tamarillo fruit in various forms, from ice creams to chicken meals.

Borojo

Even though it is not the most delicious of all exotic South American fruits, the locals love borojo for its aphrodisiac properties.

Borojo, a fruit native to Colombia's far western region and some regions of Ecuador, resembles guava but turns brown when it is ripe.

Ripe borojo is typically sold in a bag to preserve its shape while it ripens, as it has a highly delicate and dense consistency.

It is typically used for aphrodisiac or hangover juice called levantemuertos or rise of the dead. According to Bacon Is Magic, borojo has a tamarind-like flavor with undertones of cherry and vanilla.

Feijoa

The feijoa fruit is almost the size of an egg and has a green peel that resembles and feels like a lime, making it quite like the guava.

Paraguay, Brazil, Colombia, and Argentina are the primary producers of this fruit, which has a flavor profile resembling apple, pineapple, and a hint of mint.

The flesh of the feijoa is luscious and has a distinctly tropical flavor and perfume. Feijoa is a popular fruit in South America, consumed both on its own and as an ingredient in a wide variety of regional dishes.

There are many ways to prepare it, including canning, pureeing, caramelizing, baking, and sautéing. It is a popular addition to ice cream, baked goods, and sorbets, and it goes well with a wide range of cheeses.

Jabuticaba

The states of Minas Gerais, Goiás, and São Paulo are the traditional homes of the berries known as jabuticaba in Brazil. The berries develop on the trunks of trees, are deep purple, and have tough skin.

The jabuticaba tree takes between 6 and 8 years to bear fruit, and the berries have a short shelf life (only 3 to 4 days) and begin to ferment soon after harvesting, making the berries highly sought after.

Taste Atlas reported that jabuticaba is rich in Vitamins C and E and minerals like calcium and potassium.

There is a bit of sweetness and sourness to the flavors. People love berries in all their forms, from fresh and eaten out of hand to jellies, juices, and jams.

This article is owned by Latin Post.

Written by: Bert Hoover

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