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tropical fruits 
A variety of fruits, usually of exotic origin, more or less available in the West.
fig
Among its many varieties are the black, the green and the purple fig; whether fresh or dried, it is mostly eaten raw, but can also be cooked.
sapodilla
Has juicy fragrant, slightly granular flesh that tastes like honey and apricots; it is easy to peel and is eaten raw or cooked.
jujube
Somewhat dry stone fruit, eaten fresh or dried, raw or cooked, like the date.
rambutan
The shell, covered in soft spikes, splits easily to reveal flesh like the litchi’s but less fragrant; it is used like the litchi.
jaboticaba
Little known outside Brazil, it is eaten as is, like grapes, or made into jelly, jam, juice or wine; its translucent flesh is either white or pink.
Japanese persimmon
This national fruit of Japan is often eaten plain, with a spoon; the fuyu variety is eaten like an apple.
litchi
Its juicy crunchy translucent flesh is more fragrant than the longan’s; it is often eaten raw and the Chinese serve it with fish or meat.
guava
Very popular in South America, its fragrant, slightly acidic flesh is eaten raw or cooked, with or without the skin and seeds.
