tropical fruits 
A variety of fruits, usually of exotic origin, more or less available in the West.
Large fruit that emits a disagreeable odor when ripe; its sweet creamy flesh is often eaten plain while the seeds are used like nuts.
Within the delicate edible skin is a juicy, slightly acidic flesh that can be eaten raw or cooked, as a fruit or vegetable.
Most popular Asian fruit, primarily eaten plain; its flesh is sweet and juicy, like the pear’s, and crunchy, like the apple’s.
Has sweet fragrant, slightly granular flesh; after peeling, it is eaten raw or cooked, plain or in various desserts.
Fruit with a flattened stone and a skin that should be discarded, as it irritates the mouth; it is mostly eaten ripe, but sometimes used green, as a vegetable.
The orange or yellow flesh is slightly starchy. Before fully ripe, it is often cooked and prepared like a squash; once ripe, it is eaten like a melon.
Fruit of a member of the cactus family; the spines and skin should be removed before eating the flesh, plain or sprinkled with lemon or lime juice.
Its usually orange, juicy flesh is eaten like the melon and contains spicy, edible seeds; when green, it is eaten like winter squash.