Mango, Guava, Papaya… we still love you, but we have to tell you: you’re old news. Before you start getting smug Pomegranate, Acai, and Lychee… you’ve about had your 15 minutes, too, as the next crop of exotic fruits ripens in readiness to receive the buzzy attention of foodies and nutritionists everywhere.
Talking to tropical fruits may sound silly, but is it any more ridiculous than our culture’s obsession with the next big thing? We move from one pop sensation to the next, look forward to the new iPhone every year, and discard the gnawed pits of this week’s superfruit celebrity hungry for a novel source of antioxidants.
Panama’s a fabulous place to stay ahead of the curve, I recently discovered. During a July visit to this lush Central American country I observed jungle branches swooning under the weight of exotic fruits scarcely heard of elsewhere in the world, boasting a range of flavors from mild sweetness to puckering acidity, with enough nutritional benefits to justify an unrestrained fruit binge (if only during your Panama travels).
The diverse ecosystems of Panama, from tropical jungles to misty cloud forests and coastal mangrove labyrinths, support countless bird and butterfly species that aid in seed dispersal and pollination, respectively… It’s not surprising that Panama positively spills over in its ample yield of strange and tempting fruits.
Before you start sampling straight from the tree, be sure to consult my slideshow of exotic fruit photos — you’ll learn about a few tropical fruits that grow well in Panama, though not all of them are native to the region (such as rambutan, guaraná, and a few related fruit varieties brought in from Malaysia and the Philippines). If you’re scouting out fresh talent for the next superfruit star, I’d put my money on borojo — and I think you’ll agree once you read the caption.
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Mamón Chino
Related to lychee and with a similar sweet & sour taste, mamón chino is delicious raw -- simply bite around the central seed and devour the juicy white flesh. Kids love the wacky spiky exterior of the fruit, but those translucent insides pack a serious nutritional punch -- and at only 60 calories a fruit! Photo by benklocek on Flickr.
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Caimito / Star Apple
A purple-tinged rind contains a sweet green or yellow pulp bursting with antioxidants. Take a moment to appreciate the star-patterned insides once you crack your caimito – then indulge in one of Panama’s juiciest native fruits. Best served chilled. Photo by whologwhy on Flickr.
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Nance
Panamanians love nance-picking season and proudly share the harvest with baked goods featuring this flavorful little fruit. Bright yellow and the size of a big blueberry or small grape, nance stays on the sweet side in fruity puddings but also does well in savory soups alongside cubes of farm-fresh cheese. The Resort at Isla Palenque’s Eden restaurant will offer up a taste of this Panama fruit favorite with local recipes from their nance-loving neighbors in Chiriqui, Panama. Photo by Victoria Castañeda.
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Mamey Sapote
Its creamy insides are a delicious addition to helados, smoothies and milkshakes, or you can devour it raw for a pure energy boost. Mamey sapote is thought by some to be an aphrodisiac. Yummy. Photo by i likE plants! on Flickr.
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Pixbae
Known by different names across Latin America but pronounced pibá in Panama, these little cuties boast a rich nutty flavor and velvety texture. Try them freshly-steamed from roadside vendors in Panama -- just buy a bag, peel away the skin, and bite in! Or savor pixbae in Panamanian soups and in rich sauces that complement fresh seafood entrees. Photo by Manolo Caracol.
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Sugar Apple
The white or pale yellow pulp of the sugar apple, or Annona squamosa, smells as sweet as it tastes. Enjoy a long inhale before you bite! Photo by TANAKA Juuyoh on Flickr.
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Cacao Fruit >> Chocolate
Cacao grows wild on Isla Palenque, an island gem in the Gulf of Chiriqui. The fruit smacks of lemon Smarties candy, and the seeds & pulp are fermented together, dried, crushed, and combined with milk and sugar to create luscious chocolate.
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Purple Mangosteen
Purple mangosteen keeps its tangy, fiber-rich flesh intact within a hard, gorgeously-hued rind. Photo by kkinjo on Flickr.
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Canistel / Eggftruit / Yellow Sapote
The sweet musky flavor akin to that of a baked sweet potato makes this golden import a fall favorite in Panama. Photo by YIM Hafiz on Flickr.
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Achiote >> Annatto
The spiny fruit of the achiote schrub is actually inedible, but buried inside are brilliant scarlet seeds containing annatto. A wonderful natural alternative to synthetic dyes and flavorings, annatto boasts a distinctive peppery, nutty flavor featured in traditional dishes such as caldo de olla. Rouge made from ground achiote seeds is used by indigenous women in Panama as an (almost) all-natural blush! Photo by Bas Urrutia.
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(Possibly) Borojo
Taste-tests haven’t yet confirmed, but this round green fruit found on Isla Palenque might be borojo, a sweet energy-booster rich in calcium, protein, and amino acids and dubbed “nature’s Viagra” for its… stimulating properties.
I certainly don’t want anybody dropping dead in the middle of the jungle from an unfortunate mystery berry tasting episode, or for cracking one of the numerous green-tennis-ball-looking things, some of which yield delectable flesh, others… not so much. So enjoy this juicy collection and reap the rewards of fruit snobbery — it just means more deliciousness for you while the others miss out because they never got the scoop on which ones are good to eat!
If you don’t recognize a fruit or have someone handy to verify its edibility, tuck it into your bag until you can consult a field guide or ask a local expert. Some tropical fruits look appealing but are a disappointment to the taste buds and could even be toxic!
Coming up on The Ambler
The Resort at Isla Palenque, a new eco-friendly Panama resort in the Gulf of Chiriqui, grows many of these strange fruits in their island orchard and organic farm. As the island team collects down-home recipes from their local neighbors, they’ll be sharing the fruits of their discoveries on The Ambler in a celebration of Central American cuisine, featuring recipes from Panamanian chefs and sensational local specialties! Stay tuned for luscious ways to bring Panama home to your kitchen table.
TAGS: Food & Drink Must Read Panama Panama Food & Drink Photos Plant Life Seasonal
Post by Rachel Kowalczyk
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Lisa — Good Gourd! Those leaves do look similar to those of the calabash tree. Nice eye!
#11 looks like a calabash; here in Ecuador they are called ‘mate.’ (The tree looks like it stepped from the pages of a Dr. Seuss book.)
We stopped by a fruit stand in Panama last week I asked the boy working at the stand what the names of some of the more ‘mysterious’ fruits were. He was kind enough to give us a few samples and describe some of the fruit, but of course I forgot all the names 5 minutes after walking away, which is why I’m so excited to see this slideshow! Now I can put a ‘face’ with a name!