The natural sugar content in fruits make them ideal flavorings for sweet desserts. However, there is more to the fruit world than your standard apples and oranges. An online fruit course can teach you classical and contemporary knowhow so you’ll understand what fruits you’ll want to add to your desserts. Here is a list of exotic fruits that can add a tropical flair to your next pastry creation.
The rambutan is a small- to medium-sized reddish yellow fruit native to the Malay Archipelago. The fruits are covered in soft spines that conceal a white, juicy, sweet flesh surrounding a central seed. The delicate fruit can be found either fresh or canned in Chinese specialty stores. The juiciness of the flesh makes rambutan for great jellies and preserves.
After being labeled contraband by the U.S. government for fear of Asian fruit fly infestations, the ban on importing mangosteens was lifted in 2007. These small fruits contain white segmented flesh encased in a deep purple rind. Delicious raw, the mangosteen also produces a very nice juice which has recently been touted for its health benefits.
This fruit, also known as a horned melon or kiwano, is notable for its bright yellow horned rind and vibrant green gelatinous interior. African cucumbers exhibit a delicate taste that has been described as a mix between cucumber and kiwi. The slimy seed pods make a beautiful garnish as well as a flavorful additive to tropical drinks.
Known best for its large size, often exceeding a watermelon in circumference and weight, the jackfruit has made a name for itself as the new go-to vegan meat substitute. Unripe jackfruit’s mild, almost bland flavor is reminiscent of chicken and takes well to flavorings and spices. Ripe jackfruit, on the other hand, tastes like a mix between banana and pineapple, lending a unique flavor to anything from cakes to smoothies.