By now they have become an increasingly constant presence in the supermarket counter, while at one time they were only consumed on special occasions, such as Christmas or other holidays. These are exotic fruits: fruits from the tropical areas of the world, where delights with bizarre and particular colors and shapes are produced.
Often not knowing their basic characteristics leads us to buy fruit that is not yet ripe, or excessively ripe, and therefore deprives us of the pleasure of tasting these particular delights.
Indeed some exotic fruits they are now at home here too, such as pineapple and banana, which are now among the most known and consumed fruits in the world; others are known and purchased by many people also in Europe, such as avocado, papaya, mango, litchis; others, however, are gastronomic curiosities, which unfortunately often are only part of beautiful centerpieces, because the hosts do not know their taste, do not know how to peel them, do not know if it is appropriate to eat them raw or cooked.
We list here some of the exotic fruits now present in all Italian supermarkets, and often also from the greengrocer or the local market, avoiding to mention those that everyone now knows and habitually consumes.
Avocado is the berry produced by Persea americana, a small tree native to Central America, cultivated to produce the fruit also in Asia, Africa and Europe. Evergreen trees produce numerous pear-shaped fruits, depending on the variety of the plant these fruits can have green, brown, or even purple skin, smooth or covered with wrinkles and lumps. The maturity of the fruit is felt when the pulp is slightly yielding; an excessively hard fruit is still unripe, while if our avocado is mushy to the touch we can also throw it.
It is eaten raw, in small pieces or smoothie; in general it is a fruit that is consumed with the addition of salt, as a base for sauces such as guacamole, or in salads. The pulp, greenish or yellowish in color, is creamy and contains a lot of oil.
To eat an avocado it is necessary to cut it on the side and, taking it with both hands, divide it in two, revealing the large central seed; at this point if the fruit is very ripe we can dig it with a spoon and use the blended pola; if it is less mature, we can peel it with a small knife and cut it into slices for a salad.
Avocado pulp tends to oxidize quickly if left in the air, so it is generally used with citrus juice, which prevents oxidation.