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Fruits with 2-10 seeds.



carambola - durian - mangosteen - nashi pear - persimmon



Carambolas (Starfruit)
  • A yellow berry type of fruit that grows on shrub-like trees and has a length of about 12 cm and has five sharp ribs.
  • Contains vitamin C and a lot of vitamin B.
  • The sweet carambola is called blimbing manis in Malaysia. The sour type is called blimbing asem. This is a smaller type of fruit and is not exported.
  • Unripe fruits are green-yellow. Always buy a carambola ripe thus yellow, because once picked it ripens badly.
  • They are grown in Malaysia, Brasil and tropical Africa.
  • Ripe fruits can be saved in the fridge for about a week. Unripe fruits are best saved on the fruit bowl in the living room.
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  • Durians

  • The stinking fruit. During the riping process this fruit spreads a bad smell. This is so bad that in south-east Asia the fruit may not be taken into an airplane or hotels. 
  • The taste of the durian is very good and special, like vanilla. So special that even durian parties are organised.
  • Do not store the durian, it smells too bad.
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  • Mangosteens

  • The mangosteen tree starts giving fruit after 10 to 15 years growing.
  • Tastes delicious, like a combination of strawberries & grapes, yam yam !
  • Mangosteens are the favourite food of Orang Utans.
  • Is a kind of white mandarin with a thick red peel.
  • Cool shortly before serving, can be kept 1 to 2 days, at 12 degr. C., not in the refrigerator.
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  • Nashi or Asian pears
  • Are picked when ripe and can therefore be consumed immediately.
  • Ripe fruits are still hard.
  • Can be kept for a week in the refrigerator.
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  •  
    Persimmons / Kakis / Sharons
  • Large orange-red plum-like edible fruit.
  • A tomato sized fruit in the colors yellow, orange and red.
  • Tastes very sweet, a bit like apricots.
  • The Kaki only can be eaten over-ripe because the tannin has disappeared by then.
  • The kaki has a jelly-like fruitflesh with two to eight not edible pits.
  • The Sharon is an improved kaki that has been named after the valley of the river in Israel where the fruit is cultivated. The sharon doesn't have the poisonous pits and tannin and therefore does not have to be eaten over-ripe.
  • Unripe fruits ripen best at room temperature, ripe fruits can be kept a few days in the refrigerator.
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