6 junio, 2024

List of 19 bitter fruits

The bitter fruits They are very nutritious and can be used to prepare various dishes that, in combination with other ingredients, are very pleasant. Among them are the aubergine, the elephant apple or the prickly orange.

Despite the common belief that fruits are sweet and vegetables are bitter, the reality is that they are classified by where they come from, not by how they taste. Regardless of their origin, it is always advisable to follow a series of tips to consume them.

Fruits and vegetables come from plants and the fruits would be their «ovaries», since they contain their seeds. However, vegetables are taken from any other part of the plant, such as the tuber of the potato, the root of the radish, the stem of the asparagus, or the bulb of the onion.

List of Common Bitter Fruits and Vegetables

1. Eggplant

Eggplant is a bitter edible fruit of the Solanaceae genus. Many consider it a vegetable and prepare it as such, but eggplant is a fruit.

It contains few vitamins, proteins and minerals and its main component is water, with 92% of its composition. It is rich in potassium and contains almost no calories.

This species supports the cold and grows in different types of climate, although it requires a lot of light to germinate. On the other hand, eggplant can cause allergies due to its high concentration of amines.

2. Elephant apple

It belongs to the Dilleniaceae family, native to Asia and grows especially in Bangladesh, India, China, Vietnam and Sri Lanka. This fruit is bitter and sour and is widely used to prepare spices such as curries or jams such as ouu khatta in India.

It is a large, round yellow or green fruit, it has many seeds and its pulp is fibrous. In the jungles of Asia, its collection and commercialization is prohibited, since this fruit constitutes the main food of the monkeys and elephants that live there.

3. Thorny or trifoliate orange

This fruit belongs to the Rutacea family, native to China, and is a relative of citrus. It is very resistant to cold and for this reason it is used as a graft in commercial plantations of various citrus species.

Its fruit is bitter and its shell is downy. It is used to prepare sweets and dressings and in China its dried or syrupy peel is considered to have medicinal effects. On the other hand, in Europe flavorings are prepared with it.

This species is tolerant to citrus tristeza virus (CTV). citrus sadness virus) caused by a virus that affects orange, mandarin and grapefruit trees.

4. Almond

The almond is a cinnamon-colored nut wrapped in an inedible outer shell. The edible part of the fruit is 40% of its mass, while the rest corresponds to the shell.

The almond-based oil is used as an emollient and the essence is used in perfumery for its rich aroma. Its taste is bitter, but delicious.

5. Santol fruit

It can be sweet or bitter and its seeds are not edible. It is considered that there are two different species: the yellow and red santol.

The red santol is the most common and the fruits resemble peach, but with a reddish tinge. Both types have a thin or thick skin. In general, the seeds of the santol are not edible and can cause intestinal perforation.

6. Aeocarpus angustifolius

It is a flowering plant of the Elaeocarpaceae family, whose fruit is bitter and edible. It is known as the Blue Marble Tree, blue fig, or blue quandong in Asia, despite not being related to figs or true quandongs.

Its scientific nomenclature also has a synonym, Elaeocarpus grandis, awarded by Ferdinand von Mueller, who described this species. Its fruit is round and blue, 20 or 30 mm wide and with one seed. The fruits of this tree are called rudraksha and are used in religious jewelry in India.

7. Privet or henna

It is a shrub that gives a black, bitter and toxic berry. Which does not mean that it cannot be eaten, although for this it must be cooked.

The shrub is 2 to 3 meters tall and has opposite, lanceolate green leaves, resembling those of the olive tree, and white, scented, gamopetalous flowers.

8. Bergamot

It is a citrus fruit with a sour taste, whose juice is bitter. Its size is small and its shape is similar to that of pears, so is its stem. Its aromatic skin is a source of essential oil.

The oil extracted from the skin is used as a flavoring for Earl Gray and Lady Gray tea, and is also used in confectionery. Jam can also be produced using this fruit as the main ingredient.

For example, in Greece it is prepared with everything and skin, cooked in syrup. Bergamot might have neuroprotective effects.

9. Pumpkin

The pumpkin belongs to the cucurbits, which are mostly herbaceous, climbing or creeping. Other fruits such as watermelon, melon, cucumber and zucchini belong to this group.

The pumpkin pulp is bitter and hard when raw, so it must be cooked before eating. All types of pumpkin are great. Its skin is hard and its pulp is orange.

10. Cucumber

It also belongs to the Cucurbitaceae family and is a fruit composed mostly of water (97%). Cucumber is native to India, where it has been cultivated for more than 3,000 years. It is a typical element of salads and is beneficial for the skin, which is why it is used in cosmetology.

In addition to water, it contains vitamin C, mucilages, carotenes, amino acids and cellulose. Cucumbers with high cellulose content are indigestible and can cause poisoning in humans.

11. Avocado, or american persea

The avocado belongs to the Lauraceae family and is a fruit that occurs in tropical and Mediterranean climates. He is originally from Mexico.

This yellow-green or reddish-brown drupe is large and has a round, pear-like shape. It is from 8 to 18 centimeters and is fleshy and edible. It is used to prepare salads and dishes such as guacamole.

In addition to the fruit, the seed can be eaten boiled or grated. 70% of the amino acids in the fruit are in the seed.

12. Tomato

It is a fruit of the Solanaceae family. There are different types of tomatoes, between small and large, although some of them have a bitter taste.

The tomato is used to prepare sauce, purée, salads, juice and other dishes. When they are not yet ripe, they are green in color and turn red as they ripen. Its 2.5-3 by 2 mm seeds are ovoid, brownish and contain abundant mucilaginous mass.

This food contains few calories and is also an antioxidant and grows in any type of soil that has good drainage, since the only thing it cannot bear is waterlogging.

13. Bell pepper or chili

It is a nightshade fruit, native to Central and South America, they can be sour, bitter and spicy and they are of various sizes. They arrived in Europe with colonization and then spread around the world.

They are used as a condiment or spice to cook meat or salads and it is rich in vitamin C and carotene. Studies indicate that the pepper can make acute pain disappear, since its molecules are capable of crossing the cell wall.

14. Noni or Morinda

Noni is about the same size as a potato and is used as a dietary supplement, although it tastes bitter and does not smell good.

It is yellow when unripe and white when ripe. Many health benefits are attributed to it. As a curious fact, it grows in well-drained land and is tolerant of salinity and drought. In addition, noni has a neuroprotective and antibiotic effect.

fifteen. Momordica charantiaor bitter melon

It is one of the most bitter plants among fruits and in South America it is called tomaco. This species of the Cucurbitaceae family is tropical and subtropical, and although its area of ​​distribution is well known, its origin has not yet been determined.

It is widely cultivated in Asia, Africa and the Antilles and is considered to have antibiotic, anticancer and antiviral effects.

16. Grapefruit

It is a citrus fruit, with a large amount of vitamin C and with astringent and antioxidant effects.

17. Arugula

Arugula is a leaf with a bitter and spicy flavor, ideal for making salads. It is rich in iron and folic acid.

18. Tree tomato

It is a variety of tomato, with a very bitter and astringent taste. It is used to prepare juices and smoothies.

19. Kale

From the cabbage family, it has thick, firm leaves and can be eaten both raw and cooked. It is very astringent.

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