Adding a tangy burst of flavour and colour during the winter months, these delicious fruits bring the sunshine with them.
Pick fruit that is plump, looks fresh and feels heavy. Check for any squashy patches that could develop into a bruise.
Keep at room temperature and eat within a couple of days of buying. Once you've cut into a fruit, keep it for a day or so, covered, in the fridge.
Bring out the flavour of fleshy, exotic fruits, such as papaya and mango, with a squeeze of lime juice. Pomegranate and passion fruit seeds make great garnishes.
This sweet stone fruit comes in a variety of different shapes and colours. Test for ripeness by gently squeezing at each end; it should give a little. Chop and eat raw or add to puds and salads.
Nutty, rich coconut flesh can be juicy and tender or thick and crunchy, depending on how long the kernel has been stored. Grated coconut adds a creamy, rich layer to both savoury and sweet dishes.
The papaya is a tough-skinned, pear-shaped fruit with soft, sweet, fragrant flesh that's easy to cut. Simply halve, discard the seeds, then chop the flesh. Serve with a squeeze of lime or whizz into a smoothie.
The passion fruit's wrinkled shell contains juicy pulp full of crunchy, tangy seeds that are perfect for decorating fruit salads or for stirring through yogurt. Add to a salsa to serve with fish.
A relative of the passion fruit, the granadilla is yellowy-orange and smells a little like lime. Scoop out the sweet green seeds and spoon over ice cream.
Pink, hard skinned pomegranates are full of edible jewel-like seeds that add colour and a sweet crunch to couscous, rice dishes and salads. Cut in half with a sharp knife, then tap the shell with a heavy spoon to knock out the seeds. The seeds keep, chilled, for up to one week.
Meet the expert: Paulo Dantas, Tesco Mango Supplier
Tell us about your company
I’m the owner and director of Agrodan – a family business in Brazil that’s been growing mangoes for 28 years. We export five million boxes of fruit a year all over the world, including the Middle East, America, Japan, Europe – and, of course, the UK, where it’s sold to Tesco customers.
What happens once a mango is picked?
It is washed, waxed, electronically classified, packed and refrigerated, then sent to the ports in containers. We export 95 per cent of our mangoes by sea, and the rest by air.
Why do you think mangoes are so popular?
The mango is such a wonderful fruit; it’s versatile and the taste is truly unique. We’re planting more varieties than ever because their popularity will only continue to grow.
What’s your favourite variety?
There’s nothing like a fully matured Kent mango – the beautifully balanced flavour of the deep yellow flesh is perfection.
Do you think that UK consumers are getting more adventurous in their fruit tastes?
As we all travel more, the world becomes far smaller, and we are lucky to be able to taste so many new fruits – mango, papaya and pomegranate are becoming very popular.
What’s your favourite way to eat a mango?
I prefer to eat it fresh, cut into cubes or just with a spoon straight from the skin – delicious!
Embrace amazing exotic fruit with this tropical pavlova with ginger cream.
As featured in Tesco Magazine January 2016.