Arazá is a fruit tree, originating in western part of Amazonia. Less frequently species may be found also in Bolivia, Brazil, Colombia. It is exotic to other tropical areas in South America, Central America and Florida. This climacteric fruit contains a high level of acidity, averaging pH 2.4 for the juice, and that confers to it a good quality for processing. Moreover, it contains a high level of nitrogen and potassium.The dry weight contains 8-10% of proteins, 5–6.5% of fibre, 65–72% of other carbohydrates and a small amount of calcium, 0.16–0.21%,10-12ppm of zinc and also some phosphorus, potassium and magnesium.

Nutrition chart and value

Araza is a wonder from the Amazonas and it has several uses. At present, it is cultivated on small properties throughout the basin of the Solimoes, as part of the complex mosaic of crops, but not as a commercial crop. Given the fact that, the fruit is very high in acidic for direct consumption, it can be processed into other forms like marmalades, juices, jellies, nectars and syrups to have an exotic and refreshing taste. They are also consumed as smoothies and it plays a vital role in ornamental purpose as well. Since it has a tart flavor, you can add sweet fruits like mango or banana while making smoothies. Yogurt and honey are other options available to you.

• Control blood pressure.
• Prevent from cancer
• Slows aging process

• Clean fruit and remove inner flesh and seeds. Cut into smallish chunks, about 1 inch long by 1/2 inch wide. Measure by weight or by volume. Place in pot. Araza is a very juicy fruit and doesn't need water added. It does need sugar. I use 60% sugar by weight, for example I use 5 lbs of fruit and 3 lbs of sugar. Put on stove and heat, stirring until sugar is dissolved. Bring to a nice low boil.
• Araza, and many other fruits, will produce a foamy froth in the initial stage of the cooking process. This froth will discolour the finished jam and I always remove it with a spoon. But keep it! It is excellent in cookies or for baking and one can make sorbet with it. Put the froth in a glass and when it cools a little some juice will settle to the bottom, pour this back into the jam.
• At some point, perhaps 15 minutes after you begin, the froth will stop and the texture of the jam will change. The boil will not be so asctive as the mixture begins to thicken. The characteristic plop plip sound of bubbling jam will be heard. The colour will begin to deepen too. Turn the heat down, and stir more frequently. Certainly not a time to go out into the garden to water the tomatoes. After 7 minutes or so, begin to test the jam on a metal spoon. You are looking for a skin to form on the surface.
• If the jam on the ladle is forming even the slightest of skins, turn off the heat and wait for a minute or two: a skin should form on the surface of the pot

• The jam is now ready and can be ladled into freshly boiled (for 10 minutes)jars. Fill to within a half inch of the top, carefully clean the rim and outside edge of the jar, screw on the freshly boiled jar lid and set aside.

It belongs from the cashew fruit family. Also known as jocote or hog plums, ciruela are about the size of a kiwi. They have a very sweet flesh when ripe and taste similar to a nectarine with mango or citrus. Originally found in Mexico and as far south as Brasil, jocote fruits are now grown in many places including the Philippines and Nigeria. Ciruela is known to help with digestion and help acid reflux amongst other ailments. It is high in fibre and vitamin C as well as other antioxidants.

Ciruela fruits are small in size, averaging 2-5 centimeters in diameter, and are elongated, obovoid, to oblong in shape. The fruits are found growing individually or in small groupings, and the smooth, thin, waxy, and shiny skin is green when young, transforming to yellow or bright red when mature depending on the variety. Underneath the skin, the yellow pulp is firm, acidic, and sour when unripe, and sweet, soft, and juicy when ripe. There is also a large white seed tightly adhered in the center of the flesh that is inedible, bitter, and fibrous. Ciruela fruits are delicate and tender and have an astringent, sweet, plum-like flavor.

Ciruela fruits are best suited for raw applications as their tart and sweet flavor is showcased when used fresh, out-of-hand. Unripe fruits have a very astringent taste and are coated in lime juice, salt, vinegar, or sugar to help balance flavors. They can also be chopped to make a green sauce. When ripe, Ciruela fruits have a sweeter flavor and are consumed fresh as a snack, similarly to plums and mangoes, discarding the stone. The ripe fruits can also be blended into juices and fruit drinks, boiled in sugar to create a sweet syrup and topped over ice cream, cooked and juiced to make preserves and jellies, or dried and preserved for extended use. In the Philippines, Ciruela fruits are cooked into sinigangs, a sour soup with cooked meats, and are also used in kinilaw, which is a raw dish that consists of seafood, vegetables, and juices. The fruits will keep 3-5 days when stored in a plastic bag in the crisper drawer of the refrigerator.

Theobroma grandiflorum, commonly known as cupuaçu, is a tropical rainforest tree related to cacao. It is cultivated in the jungles of Colombia, Bolivia and Peru and in the north of Brazil, with the largest production in Pará, Amazonas and Amapá. Cupuaçu trees usually range from 5–15 m (16–49 ft) in height, though some can reach 20 m (66 ft). They have brown bark, and the leaves range from 25–35 cm (9.8–13.8 in) long and 6–10 cm (2.4–3.9 in) across, with 9 or 10 pairs of veins. As they mature, the leaves change from pink-tinted to green, and eventually they begin bearing fruit.

Apart from their taste often compared to chocolate, banana, melon or bubble gum, cupuassu is a good source of nutrients, vitamins and minerals. Consuming 13.6 gram of cupuassu oil offers 13.6 g of Total Fat and 0.08 mg of Vitamin E.

1. Cupuassu is very rich in antioxidants and it is even regarded as a full breakfast among people in South America.
2. The fruit has the comparable flavor of cocoa, that's why it is utilized in making jams, jellies, and breads.
3. It contains no caffeine and thus, it is capable of keeping the body hydrated and moisturized.
4. The fruit is an abundant source of vitamins A, C, B1, B2, and B3. In addition, it is great for the bones, ligaments, and tendons as a result of its high amino acids content, as well as calcium and selenium.
5. Phytonutrient polyphenols are present in cupuassu, but not in many other fruits. This compound is extremely helpful in the treatment of respiratory illnesses.
6. The fruit helps combat free radicals- the reason behind cancers and other life-threatening problems.
7. It helps maintain the body's cholesterol at normal levels and prevents the occurrence of cardio-related problems.
8. The fatty acids present in Cupuassu, help reduce bad cholesterol and keep the good cholesterol, carrying, extremante beneficial in maintaining a healthy heart.
9. Cupuassu aid in healthy weight loss, addition of vitamins and minerals, so-called fruit contains soluble fiber pectin, which aids in weight loss, because it produces a sociogenic effect, found in many anti-obesity drugs.
10. Cupuassu leaves have soothing action, combat bronchitis and kidney infections.
11. The Cupuassu has a great advantage for health, as it helps to fight free radicals; they are the main responsible for various cancers.

• The delicious fruit pulp is eaten raw or prepared into a wide variety of beverages, juices, ice cream, yoghurt, sorbet, preserves, sweets, jams, jellies, puddings and other desserts.
• Seeds have a high amount of fat and provide a good cocoa butter and can be used to produce chocolate and chocolate-like foodstuffs.
• Cupuassu can replace cocoa in many day-to-day foods, especially for children, such as chocolate milk.
• Cupuassu seeds can be made into cupulate, which looks and tastes just like chocolate but is cheaper and more resistant to heat.

• The timber is commonly used for construction and joinery.
• Brazil declared Cupuassu to be the national fruit and the name to be ineligible for trademark.
• Cupuassu is available in many forms: shampoo, lotion, butter, ice cream, as a juice, as straight pulp, or even as the fruit itself.
• Cupuassu is called "the pharmacy in a fruit" because of its nutritional value and the effectiveness in curing and preventing sickness.
• It is also cosmetic products such as body lotions which reduces the signs of aging and makes you look younger.
• Seeds are used in making cupuassu butter- one of the world's newest skin-softeners.

Cupuassu is generally safe for most adults when consumed in moderation.
While the theacrine content of a single serving of cupuassu may not provide the same stimulating properties as caffeine in a cup of coffee, those who are sensitive to stimulants, or who are on medications that may be stimulating (such as anti-depressants), should use caution and consume cupuassu in small amounts at first to see how they respond to it.

Peach palm is a tall, elegant, usually spiny but occasionally spineless, palm bearing large clusters of nutritious, palatable fruit. It is considered native to the Amazon River basin and has spread northward from Bolivia to Costa Rica and Honduras. It is called "pupunha" in Brazil, and Arkcoll (1983) lists 11 synonyms from seven countries. Several additional synonyms are known. Peach palm fruit is borne in clusters weighing 7–22 lb. The largest fruits may have a diameter of 21/2 in. Peach palm fruits range in color from green to yellow, Orange, or red.

The typical 18-metre (60-foot) mature peach palm bears up to five clusters of 50 to 80 orange-yellow fruits, each of which is 5–7.5 cm (2–3 inches) in diameter. The fruit keeps well on the tree and after it is harvested. The 2-centimetre (1-inch) seed is conical with a black, thin, hard shell. The subtle flavour of the white inner kernel somewhat resembles that of the coconut, hominy, or roasted chestnut.

1. Peach palm has high content of starch which makes it effective for providing good energy.
2. Children with actively growing require a supply of energy for enhancing metabolism and consumption of peach palm is an effective to get some calories.
3. An intake of peach palm assists speed up recovery after debilitating illness and even after surgical operations.
4. Consume peach palm to add strength to the vision. It has vision strengthening ability which attributes rich content of Vitamin A and provides more than 1490% of daily recommended allowance for this vitamin in a serving of 100 grams. This vitamin is essential to relieve dryness of eye and its deficiency results to night blindness.
5. Peach palm has high content of Vitamin A and significant amounts of Vitamin C as well as other antioxidants that helps to boost the immune system of the body.
6. Peach palm has antioxidants that help in preventing cancer by interrupting the free radical activities which results to cancerous growth when associated with other body cells.
7. Peach palm has significant amount of fiber that helps diabetic patients by preventing spike in blood sugar level and also stimulates insulin secretion.
8. Fiber is a crucial non-nutritive component found in foods. It offers numerous health benefits. The activity helps to protect the heart by absorbing excess cholesterol from the body.
9. Peach palm has high content of Vitamin C and Vitamin A and the healthy balance of fluid helps to maintain skin health. These vitamins assist re-growth of new skin cells. It also protects the skin cells in the body.
10. Peach palm fruit lowers the possibility of atherosclerosis. It stimulates blood stream to eliminate LDL and triglycerides. Moreover, it promotes the number of HDL inside the blood. It prevents the effect of atherosclerosis and stroke disease.

• Fruits are boiled in water or salted water or roasted and the cooked mesocarp is consumed.
• Mash the cooked mesocarp and ferment for 1 to 2 days then add water to fermented mash for making drink for breakfast and other times.
• Eat the cooked fruit with salt or honey and use it for making compotes and jellies.
• Use the flour derived from the pulp for making soups, noodles, pastas, tortillas, infant formula, cakes and other confectionery.

Pomelo are native to the Malay Peninsula, probably Thailand and Malaysia, from where they spread north to China. Pomelo fruits are large and usually, but not always, thick skinned. Pomelo vary in shape and may be round, oblate, or pyriform. They also vary in size. The largest fruits may weigh as much as 6 lb. Pomelo are a good source of vitamin C, and the best varieties have up to 15 percent soluble solids. Pomelo are primarily a high quality dessert fruit for fresh consumption.

1. Strengthen immune system
2. Supports digestive health
3. Normalize blood pressure
4. Lower cramps
5. Slows down aging
6. Healthy teeth
7. Stronger bones
8. Assist to lose weight
9. Prevent cancer
10. Heal wounds

1. White Pomelo:Belonging to the Citrus Grand is family; the Israeli variety of the Pomelo is actually a exclusively huge fruit, described as huge juice saccules, extremely thicker peel, sweet pulp as well as exclusive odor. White pomelo is usually offered as treat which will help in the digestion of food. The Pomelo is collected in between mid-October as well as mid-May.
2. Red Pomelo: Red pomelo has got softer as well as thinner-skinned variety. The Red Pomelo is good, tangy, as well as sour, compact along with pink pulp along with a a little more compacted design. This massive citrus fruit, abundant with vitamin c as well as potassium, is really an indigenous of Malaysia and is also thought to be the ancestor of the grape fruit. The Israeli-grown Red Pomelo ripens in between September as well as January.
3. Pink Pomelo: Pink pomelo consists of numerous seeds and is also so sweet as well as juicy. The pink pomelo can also be regarded as the remedy for stomach or even the intestinal worms.

• Decoction prepared from hot leaf is applied for ulcers and swellings.
• Seeds are useful for dyspepsia, coughs and lumbago.
• Juice extracted from fruit is used for ulcers, diabetes and mix with rock salt and black pepper for malaria.
• Fruit pulp is used as a stomach tonic and appetizer.
• Leaves are used for treating chorea, epilepsy, convulsive cough and stomach pain caused due to indigestion.
• Rinds are used as a sedative in nervous affection, vomiting, diarrhea, griping of abdomen, eye troubles and headache.
• In Malaya, painful swellings are treated with the lotion of boiled leaves.
• Boil four slices of pomelo without peel with 12 grams of astragalus and drink this mixture two times a day to provide relief from cough.
• Prepare pomelo and rice like a soup and take it three times in a day to provide relief from abdominal pains and indigestion.
• Boil 3 to 10 grams of dried pomelo leaves and drink it once a day to treat diarrhea.
• Apply the drops of crush fresh pomelo leaves to the infected ear by curing ear infections.

• This fruit is rich in potassium and Vitamin C which is harmful for the patients with kidney and liver problems.
• The hypotension patients should avoid it because pomelos reduce the blood pressure considerably.
• Limit an intake of pomelos because excessive consumption could result to various health problems.
• If consumed excessively it results constipation and formation of kidney stones.

• Ripe and sweet pomelo is consumed fresh or made into juice, marmalade and beverage.
• An essential oil could be extracted from peel and used as a flavoring agent for sweets, chewing gum, soft drinks, ice cream and baked goods.
• In Southeastern Chinese cuisine, pomelo juice is used to add flavor to desserts and soups.
• Skinned segments are used in desserts, salads and made into preserves.
• Dried or fresh rinds are used as an ingredient in soup and cooking meat stews.
• The fruit pulp is also used to prepare jellies, jams and syrups.

• 240 grams of large shrimp (peeled & deveined)
• 1 carrot (peel and cut into tiny pieces)
• 2 tablespoons of crispy caramelized shallot
• 2 tablespoons of chopped cilantro (leafy tops only)
• 120 grams of chicken breast (boneless, skinless)
• 1/4 cup of chopped macadamia nuts
• 1/4 cup of chopped mint leaves
• 1/2 teaspoon of salt
• 1 medium pomelo

1. In a small saucepan, put salt and fill about 2/3 of it with water. When the water starts to boil add shrimp. When they becomes curled up, remove them with the use of slotted spoon and set it aside to cool down
2. Again boil the water and add chicken. Turn off the heat when the bubbles form at rim. Cover it and let is remain for about 20 minutes to cook flesh. Then remove and set it aside to cool.
3. Cut shrimp diagonally into large pieces so that it will blend well with other ingredients and pomelo. Speck the chicken and set it aside.
4. Cut the ends of pomelo then cut off skin as well as pith to expose pinkish flesh. Use knife, scissors or fingers to peel the flesh from its skin. Separate flesh into bite sized pieces and put it in a bowl.
5. For dressing, mix lime juice, fish sauce, sugar, water, chile and garlic in a small bowl. Stir it to dissolve sugar.
6. Add chicken, shrimp, mint, carrot, macadamia nuts, cilantro, mint and fried shallot to pomelo. Toss it with fingers to mix it well. Toss by adding dressing.
7. Adjust the flavors as need. Put it to a plate leaving liquid behind and then serve.

Originating in Brazil, Paraguay and Argentina, this exotic fruit is actually a very large berry that can either be purple or yellow. Also known as the maracuja (Spanish) and lilikoi fruit in Hawaii, passion fruit is now cultivated around the world and used in everything from fruit juice to ice cream. The fruits are small with a gelatinous seedly centre and are high in polyphenols, beta carotene and vitamin C. Despite its small size, it's rich in antioxidants, vitamins, and plant compounds that could benefit your health. Passion fruit contains a lot of antioxidants. In particular, it's rich in vitamin C, beta carotene, and polyphenols.

The fruit is green when young turning to yellow, greenish-yellow or purplish as they mature. The fruit has tough outer rind which covers firm, juicy meat along with abundance of seeds. Fruit normally weights in between 35-50 g. Seeds are numerous, elliptical, small, hard, dark-brown or black, pitted, approximately 2.3 mm long, with transverse striae.

1. Purple Passion Fruit
2. Yellow Passion Fruit
3. Sweet Passion Fruit
4. Giant Passion Fruit
5. Banana Passion Fruit

1. Prevents Cancer
2. Improves Bone Health
3. May Help Reduce Inflammation
4. Younger looking skin
5. Treats Insomnia
6. Aids Digestion
7. Weight Loss
8. Improves Circulation
9. Soothes Respiratory Conditions
10. Reduce the Risk of Arthritis
11. Cardiovascular Health
12. Good for Eye health and Vision
13. Helpful in Curing Anemia
14. Boosts Immunity
15. Maintain the Healthy Hair
16. Reduces Blood Pressure
17. Relieves Asthma

• Excess Consumption of Passion Fruit is Dangerous for Diabetes Patients
• Contained Sedative Properties
• Passion Fruit might Interact Negatively Toward some Drugs

• To eat this tropical fruit, you need to slice or rip open the rind to expose the colorful, juicy flesh and seeds.
• When they are open, the seeds are edible, so you can eat them together with the colorful flesh and juice.
• Drinks: It can be squeezed through a sieve to make juice, added to cocktails or used to make a cordial to flavor water, like this.
• Desserts: It is often used as a topping or flavoring for cakes and desserts, like this cheesecake or this mousse.
• On salads: It can be used to add a crunchy texture and sweet flavor to salads like this one.
• In yogurts: Mix it with natural yogurt to make a delicious snack.

• Passion fruit is used to make fruit juice and is commonly eaten as a whole fruit in East Africa.
• Passion fruit is used to prepare desserts such as passion fruit mousse, cheesecake, ice cream, and to flavor yogurts and cocktails in Paraguay.
• Passion fruit juice, along with faluda, is one of the most popular refreshments in Sri lanka.
• Passion fruit is also favored as a jam or jelly, as well as butter.

Miracle fruit, also known as miracle berry. The reason this West African berry is called a miracle is that after having one you can eat an onion and it will taste like an apple. It also makes sour foods, like lemons or grapefruits taste quite sweet due to the presence of miraculin. While it only has small traces of vitamin A and C, it is a great sweetener. Each fruit contains one seed. It has been used as a sweetener and flavoring agent for diverse beverages and foods, such as beer, cocktails, vinegar, and pickles.

Miracle fruit is an ovoid to oblong berry, 2–2.5 cm long and 1 cm wide, finely pubescent, with a persistent protruding style. They are normally green while young turning to bright red when ripe and contain a single dark brown ellipsoid seed enclosed by the white fleshy translucent, insipid pulp. Miracle berry has mildly sweet flavor and is bland in taste. Although Miracle berries are tasteless, this fresh fruit can trigger citrus foods like limes and lemons to taste sweet. It consists of glycoprotein particles known as "miraculin".

1. African Based Fruits
2. Indian Based Fruit

• Miracle for diabetes
• Weight loss
• Improves well-being
• Change the horrible taste of certain medicines
• Treats cancer
• Great health supplement
• Chemotherapy
• Effective food enhancer

• It can be used for "sweetening" palm wine, sour fruits and other drinks or food.Fruit pulp is used to sweeten palm wine in tropical West Africa where this species originates.
• It is also used to improve the flavor of soured cornbread.
• Berries are eaten fresh.
• It was used to improve the flavor of soured cornbread.
• Leaves have been used for heartburn, indigestion, poor appetite, diabetes, and high blood pressure

• Mechanism of Action
• Too Much of a Sour Thing
• Caution for Children
• Lasting Too Long

This citrus fruit is also known as a naranjilla in some areas. It is grown in Ecuador, Panama and Colombia but there hasn't been much success cultivating it in order areas of the world. The lulo fruit have a citrus tang similar to rhubarb mixed with lime and grow best in partially shady areas. It is also turned into wine in Colombia and used for ice cream. It is a nightshade fruit, so those who have allergies to nightshades (e.g. eggplant, tomatoes, gogi berries) should not eat them. Lulo is high in vitamin A and C as well as potassium.

Naranjilla is actually globose, round or round-ovate shaped fruit, 1–4 per inflorescence, 2 1/2 in (6.25 cm) across and contains 4 compartments separated by membranous partitions and filled with translucent green or yellowish, very juicy, slightly acid to acid, pulp of delicious flavor which has been likened to pineapple-and-lemon. Fruit is normally brownish-green while young turning to orange when completely ripe. Skin is normally smooth leathery, thick peel which encloses light yellow-orange flesh and juicy green pulp with small, thin seeds.

Apart from their citrusy taste, Naranjilla is a good source of nutrients, vitamins and minerals. Consuming 120 gram of naranjilla offers 17.5 µg of Vitamin K, 1.74 mg of Vitamin B3, 0.128 mg of Vitamin B6, 0.9 mg of Vitamin E, 7.08 g of Carbohydrate, 0.264 mg of Vitamin B5, 0.42 mg of Iron, 240 mg of Potassium, 34 µg of Vitamin A and 0.054 mg of Vitamin B1.

• Cancer Prevention
• Improves Digestive Health
• Lulo Boosts Immunity
• Improves Cardiovascular Health
• Prevents Diabetes
• Improve Eyesight
• Helps to Strengthen your Bones
• Improves Blood Circulation
• Detoxifies your Body

• Ripe naranjillas, freed of hairs, can be eaten out of- hand by halving the fruit and squeezing the contents into the mouth or scooping with a spoon and ingesting the flesh.
• Ripe flesh with embedded seeds, may be scooped out and added to ice-cream mix, made into a sauce for numerous native cuisine or used in pies and other cooked desserts.
• Empty fruit hulls can be stuffed with a mixture of mashed bananas and other ingredients and baked.
• In its native countries, lulo is mostly and popularly used for its delicious and nutritious juice ' jugo de lulo' , in particular refrescos or naranjilla smoothies, made by blending the flesh then strained, sweetened and served with ice-cubes.
• Sherbet is also prepared by mixing strained naranjilla juice with sugar or corn syrup, water, a dash of lime juice, then partially freezing followed by blending to froth and freezing again.

• People with very sensitive skin may find the hairs on the fruits irritating and should protect the hands when rubbing off the fuzz.

Korean melons are suspected to have originated in India then later made their way to China via the Silk Road. It is also thought that some varieties may have been a result of wild melons growing in ancient China. The Korean melon plant is drought tolerant providing it is grown in moisture retentive soils. In China the Korean melon is known as Huangjingua or Tian Gua, in Japan as Makuwa, in Korea as Chamoe, in France as Cantaloup Du Japon and in Vietnam as Dura Gan. In Korea the melon is made into a pickle known as chamoe jangajji. Sun Jewel melons are rich in vitamins A and C. Like most melons, they are a rich source of natural hydration comprised of up to three-quarters moisture.

• Lowering Cholesterol Level
• Great for Weight Loss
• Managing High Blood Pressure
• Natural Solution to Constipation
• Excellent Source of Vitamin C
• Contains Anti-Cancer Properties
• Promote Healthy Bones
• Reduces the Risk of Kidney Stones
• Prevents Stroke
• Hydrated Body

1. Slice off the top and bottom of the melon.
2. Peel the skin from the melon with a large paring knife or vegetable peeler.
3. After the skin has been fully removed, cut the melon in half lengthwise. At this point, you can either leave the seeds as they are or scoop them out, depending on your preference.
4. Cut the melon lengthwise into slices. If you're using them in a fruit salad or want smaller pieces, you may cube the slices into bite-sized pieces.

1. As it is very sweet, those who have been diagnosed with diabetes are wise to avoid this type of fruit.
2. Though this fruit is basically great for weight loss but you should be careful in combining it with other fruits or additional sweetener because instead of weight loss, you will gain more weight.
3. As for serving tips, is better to consume Korean melon within 5 days after you buy it before the flavor is changing.