tropical fruits 
A variety of fruits, usually of exotic origin, more or less available in the West.
Within its inedible skin that wrinkles when ripe, there is a highly aromatic gelatinous pulp; delicious plain, it is used to flavor fruit punches and cocktails.
Its green flesh contains soft edible seeds, similar to those of the cucumber; it is often peeled and then made into juice.
Stone fruit, related to the litchi, whose whitish translucent flesh is sweet and juicy; the peeled and stoned fruit is often eaten plain.
Within the inedible skin that hardens as the fruit ages, there is a sweet juicy white flesh that is divided into sections; it is eaten as is, like an orange.
Within the inedible skin there is a firm, slightly acidic flesh. If very ripe, it can be eaten raw; otherwise, it is often cooked like a vegetable.
Nicknamed the "cooking banana", this staple of African and West Indian cooking is inedible when raw; it is primarily eaten as a vegetable, either steamed, roasted or fried.
Its juicy, slightly acidic green flesh has a high vitamin C content; delicious plain, its downy skin is generally discarded, although it can be eaten.
Eaten as is, sautéed, fried or flambéed with rum; it is a classic garnish for ice-cream dishes and is also used in muffins and cakes.