Exotic fruit

Exotic fruits (LGH)

Adding a tangy burst of flavour and colour during the winter months, these delicious fruits bring the sunshine with them.

1 Choose

Pick fruit that is plump, looks fresh and feels heavy. Check for any squashy patches that could develop into a bruise.

2 Store

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.

3 Eat

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.

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Mango

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.

 

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Coconut

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.

 

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Papaya

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.

 

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Passion fruit

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.

 

 

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Granadilla

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.

 

 

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Pomegranate

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.

 

Embrace amazing exotic fruit with this tropical pavlova with ginger cream.

January mag coverAs featured in Tesco Magazine January 2016.

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