Kiwi
When it’s ripe, it has a softer texture and melt-in-your-mouth properties, while the flesh is bright green, highly fragrant and slightly acidic in taste. Kiwi de l’Adour is a kiwi fruit with unique organoleptic characteristics grown in the Pyrénées-Atlantiques region of France.
Its skin is typically brown to green and covered with fine silky hairs over its entire surface. Kiwi’s unique taste and texture come from the region’s climate – in the late autumn, the weather is cold enough for the fruit to be picked with a higher sugar concentration.
Ficodindia di San Cono
This sweet, succulent fruit is native to the Sicilian provinces of Catania, Enna, and Caltanissetta at altitudes between 200-600 meters. It comes in three varieties: the yellow Surfarina and the red Sanguigna, as well as the white Muscaredda and the red Prickly Pear. This delicious, fascinating natural product is incredibly fragrant and fragile, with a rich, sweet flavor suggestive of lemons and watermelons. Despite the fact that they are most frequently delighted in new, the thorny pears of San Cono are additionally utilized for making jams and jam, different sauces, and they can even be found broiled or bubbled in various diverse Sicilian dishes.
Granada Mollar de Elche
Elche Mollar is a pomegranate located in the south-east of the Valencia Autonomous Community in the territory of Alicante. Granada de Elche is renowned for the exceptional qualities that distinguish it from other types; it is particularly sweet and has an intense color that comes from its high anthocyanin content, which acts as a cancer-fighting antioxidant ingredient.
The fact that more than 70% of production is exported does not come as a surprise to me, since this ‘superfruit’ has a strong flavor and soft seeds, making it very popular throughout the world.
Fico Bianco del Cilento
The Dottato variety fig tree can only be found in Salerno’s Cilento and Vallo di Diano National Parks because these parks are resistant to droughts. The fig trees have consequently adapted perfectly to the soil and microclimate of Salerno.
Due to their special, sun-dried flavor, Cilento figs have grown in popularity from being used as a basic food source by Roman field workers to being considered almost a luxury item today. Traditional dishes include stuffing the figs with almonds and nuts, sprinkling them with fennel, dressing them with lemon juice, and even coating them in brown sugar or dark chocolate.
Anona da Madeira
Due to the island’s exceptional climate conditions, this hardy, exotic fruit thrives on the island of Madeira and was first discovered in the Andes. A fine, tender, white, sweet fruit with a velvety texture, the Anona da Madeira resembles a cross between a banana, a pineapple, and a strawberry. The unusual-looking fruit is wildly popular with locals and tourists alike.
Aktinidio Pierias
It was in 1973 that the delightful Pierias kiwi first started appearing on the Pierian plains. The fruit has proven quite capable of surviving the microclimate of this region nestled between Mount Pierus and Mount Olympus. Two of the most important factors contributing to the high quality of this fruit and its ability to be stored for up to nine months after harvesting are its soil composition and cultivation techniques. It has a reddish-green skin and particularly juicy, pale green flesh. The kiwi grown in the Pieria plains is the Hayward varietal characterized by its distinct flavor and aroma.
Ananás dos Açores
Ananas dos Açores are pineapples of the Cayenne variety grown on the Azores island of São Miguel in more than 6,000 glass greenhouses using traditional farming methods. There are only two years in which the Azorean pineapple can be harvested. This special variety has orange skin, yellow flesh, and a small crown. The Azorean pineapple originated in São Miguel in the 1840s.
Armenian Pomegranate
Pomegranates are native to the Armenian Highlands, and they are edible fruits. Armenian pomegranates are the fruit of a small shrub. Pomegranates come in a spherical shape with a crown-like top and thick, red shell that hides hundreds of tiny, juicy, red, and glistening arils covered in tiny, white seeds.
They are seed-like pomegranate arils, with a mildly sweet-tart flavor. The seeds are grouped in piles and surrounded by thin membranes that are either white or yellow. Nur, which is an Armenian word for pomegranate, has been grown on Armenian soil since antiquity and grows wild and cultivated.
Plátano de Canarias
A banana of the Cavendish variety, Platano de Canarias grows in the archipelago of the Canary Islands. Brown pigmentation on the bright yellow skin of these bananas is due to the high enzyme activity in this variety that helps ripen the fruit more quickly. Plátano de Canarias are graded according to their shape and are at least 14 cm long. With a high sugar content and low starch content, they have an intense and sweet flavor. Compared to their counterparts elsewhere, these bananas have a higher potassium and phosphorus content and less sodium and calcium.
Fragosika
It’s a prickly pear cactus that produces nutrient-rich fruit that thrives throughout the Aegean islands. Fragosika is often referred to as “the banana of Symi,” due to its delicious flavor.
Islanders have known this fruit for generations and have included it in their diet in many forms – fresh, dried, or as sweet treats. This fruit is used in a popular Symian sweet treat called misokofti, which is a type of creamy pudding-like treat.
Read More : The Top 10 Must-Try Tropical Fruits of North America
