Characteristics: The world's most popular fruit originated from the Indian subcontinent but now flourishes in tropical climates throughout the world. This bean-shaped fruit is characterized by a skin that varies from lime green to rosy red to lemon yellow. The flesh is usually yellow-orange and sweet and juicy when consumed at its peak. Look for mangoes that are firm, with a little give when squeezed. From Mexico to Indonesia, mangoes are commonly eaten as raw unadorned snacks, although some people add salt and/or chile powder. Use mangoes to make chutneys and ice cream, as well as smoothies like this refreshing mango lassi.
Characteristics: This small, lightbulb-shaped fruit actually sits on top of the stem—the nopals—of the prickly pear cactus, a plant native to Central and South America. Depending on the variety, a ripe prickly pear will take on the color of the flower, but here in the United States, a ripe prickly pear has a red skin. Also depending on the variety, the flavor can evoke watermelon, citrus, or strawberry. Because it is a fruit of the cactus, be careful handling it, since not all the spines may have been removed. Prickly pears can be peeled and eaten raw but can also be used to make liqueur, syrup, jellies, preserves, and candy. You can also try drinking its juice as a preventative measure against hangovers.
Characteristics: It looks like a banana, but a plantain doesn't taste like one. Harder and starchier than their cousins, plantains are almost always cooked. Unripe plantains have a green or light yellow skin; fully ripened, the skin is black. At that stage, the plantain is at its sweetest. All throughout the Caribbean and Central and South America, plantains are especially enjoyed fried. Use unripe plantains to make tostones and tajadas, the former having been twice-fried. Fry ripe plantains to make plátanos maduros.
Characteristics: Native to Latin America and the Caribbean, this fist-sized fruit can be found across the world from Hawaii to Egypt to Pakistan. Some guava is white, although some other varieties of guava will have a bright pink interior and a dark green skin. This fruit is usually eaten raw; cut it in half and scoop out the flesh. Guava is also used to make concentrate and jelly. Latin American bakeries often sell guava cheese pastries, and in India, the fruit is used to create a cheese dish called guava halwa. Add some guava nectar for a twist on the traditional Margarita.
Characteristics: The brown exterior and shape of this fruit make it look like a giant almond, but inside, there's a fragrant, rosy pink-orange flesh, which gets creamy, smooth, and sweet, like sweet potatoes, when ripe. Unlike many other fruits and vegetables that find suitable growing environments throughout the world, mamey remains in the New World, grown throughout South America, the Caribbean, and in Florida. Although mamey is typically eaten raw, its culinary applications are expanding; it's used to flavor ice creams, shakes, and desserts such as flan and mousse. Final note: It's pronounced "mah-MAY sa-PO-tay."
Characteristics: This fruit originated in tropical Africa but has long been associated with Indian, Latin American, and Southeast Asian cooking. The brown leathery pod encases a soft, sticky pulp that tastes simultaneously sweet and sour. It is sold as a concentrate in paste or brick form, or as a dried pod, purée, or even syrup. Popular uses for tamarind include sauces (Indian tamarind sauce), drinks (Mexican Agua de Tamarindo), and candies (Filipino sampalok).
Characteristics: Pronounced "chai-YO-teh," this lime-green gourd vegetable looks like a tight fist and is about as big as an apple. Although the flavor is nondescript (a cross between a potato and a cucumber), its taste is quite versatile. Look for chayotes that are firm and without wrinkles or blemishes. Treat the vegetable like a squash: Eat it raw in salads or cook it however you'd like. In southern Louisiana, chayotes are called mirlitons and are usually served stuffed with a seasoned beef mixture.
Characteristics: A variety of sweet potato, boniato is native to the Caribbean. Underneath the misshapen, bumpy, red-brown skin is a white flesh that when cooked reveals a light, sweet, nutty flavor and a fluffy texture. Because oxidation will discolor the exposed flesh, try to cook it right away; otherwise, submerge the pieces in cold water until you're ready to cook them. Although mashed boniato is probably the most popular way of serving the vegetable, you can also prepare it as you would any other tuber: boiled, fried, sautéed, or boiled.
Characteristics: Pronounced "HEEK-ah-mah," this tuber may not be much to look at with its big, round, squat shape, but underneath the rough brown skin is a flesh that is very crunchy and juicy with a subtle nutty and sweet flavor. Cooked, this vegetable adds texture and readily takes on other flavors, but enjoy jícama raw, too. Just peel and then slice before serving. In Mexico, wedges are sprinkled with lime juice and chile powder. In Vietnam, julienned jícama is sometimes used in spring rolls.
Characteristics: Papaya is one of the most popular Hispanic fruits. You can find it growing on Central American fruit trees, and it also grows in tropical climates throughout the world. The two varieties most typically found in North American markets are the Mexican and the Strawberry. The Mexican (Maradol) variety is much larger, but both share the peach-colored flesh and centralized mass of edible seeds. Papaya tastes like melon although not quite as sweet, with a bit of earthiness to it. Choose papayas that are underripe so they can ripen at home. Check for ripeness by looking at the color of the skin (if it's yellow, it's ripe) as well as testing the firmness (ripe fruit should give just a little, like an avocado). In Thailand, green papayas (another variety) are used to make som tam, also known as green papaya salad. Enjoy papayas raw, like a melon, or as preserves. Because the fruit's enzymes break down muscle and other connective tissues, papaya is sometimes used to tenderize meats, but proceed with caution, since the enzymes can work too well resulting in mealy-textured meat.