Higo (fig): from appetizers to desserts, there's a place for figs.
A cousin to the mulberry, they are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.
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Guayaba (guava): soft, sweet and fragrant, this little superfruit contains a massive amount of vitamin C and tons of fiber. Described as a cross between a strawberry and a pear, guava is native to southern Central America and Mexico, and is perfect as a snack or a jam. A must have next time you’re at the Farmer’s Market.
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Guanábana (soursop): a large, spiny, green tropical fruit with a sweet flesh, soursop is the basis for several beverages, ice creams and other sweet foods popular in South America. A cross between a pineapple and a strawberry with a creamy consistency like bananas, it's delicious in a milkshake!
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Parcha, parchita (passion fruit): this tiny purplish fruit cracks open to reveal a vibrant orange color and a sweet-and-tart flavor. A native to Paraguay and Argentina, passion fruit can grow up to the size of a grapefruit and has a smooth and glossy rind. To eat, just cut in half lengthwise, and scoop out the pulp with a spoon.
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Carambola (star fruit): mainly grown throughout South East Asia and South America, carambola is a sweet-tart tropical fruit that cuts into perfect star-shaped slices. Although usually eaten raw, it’s a refreshing addition to desserts, preserves and even cocktails!
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Next time you hit the farmer’s market or are craving a batido, use this quick cheat sheet to try some of these exotic Latin fruits that you may have been overlooking!