Tag: Tropical produce

With the Philippines cultivating over 20 different banana varieties, it can be hard to know which is which. Understanding what is the difference between latundan & lakatan, two of the most popular local dessert types, is key to picking the perfect fruit for your taste.

Canistel, often called eggfruit, is a tropical favorite known for its unique texture and flavor. As with many exotic fruits, a common question arises: can canistel fruit be eaten raw? The definitive answer is that it is delicious and safe to eat raw, but only after it has fully ripened.

Overlapping names and shared botanical ancestry cause confusion, but sweetsop (*Annona squamosa*) and soursop (*Annona muricata*) are not the same thing, even though both belong to the custard apple family. These tropical relatives have notable distinctions in their appearance, taste, and culinary applications.

Native to Brazil and now cultivated globally, the cashew tree produces not only the familiar nut but also a brightly colored, juicy, and edible fruit known as the cashew apple. While the nut is a global commodity, the question of whether you can eat the cashew apple is common for those unfamiliar with this tropical delight.

Despite both belonging to the same Annonaceae plant family, custard apple and soursop are two distinctly different tropical fruits. While both share a creamy, sweet flesh, their external appearance, flavor profiles, and culinary uses are unique, making them easy to tell apart once you know what to look for.

A single rambutan contains a significant amount of Vitamin C, a powerful antioxidant. Knowing how to eat rambutan safely is crucial for enjoying its sweet and juicy flavor while properly avoiding the inedible skin and potentially toxic seed.