The most unusual fruits and vegetables on the shelves

Products like from futuristic films are increasingly appearing on supermarket shelves: we talk about yellow watermelons, a hybrid of pineapple and strawberries, black tomatoes and cabbage in the form of a fractal.

(Total 7 photos)

Source: sobaka.ru

1. Black tomatoes

The maroon color of tomatoes should not scare, but rather, signal that they are tastier than usual - a little sweeter and with a taste of either arugula or cucumber. Of course, they will not outshine the sugar giant "bull's heart", but the ordinary "finger" is quite. The saturation of the black color depends on the acidity of the soil in which the vegetable is grown, and can vary from dark pink to dense black. Tomatoes have one “but” - they are not suitable for canning.

2. Pluot

The name of the fruit is derived from the English words plum - "plum" and apricot - "apricot". Actually, they are the "parents" of the product. Pluot tastes more like an apricot, it has a juicy, dense textured flesh, and outwardly it looks like a plum: it has a dense skin-shell. Pluot pulp can be either light, creamy white, or deep purple. Since 1989, when the first variety was bred, eleven more have appeared: these fruits can still be green, purple, burgundy or pink. In Russia, they came up with their own funny name for the rogue: "slibrikos". Plum is generally a splicing champion: paired with a nectarine, it becomes a nectaplam, and with a peach, it becomes a pichplam.

3. Pineberry

There are two dolce vita fruit and berry symbols: pineapple and strawberry. It is not surprising that there were breeders who crossed them. Pineberry (from pineapple - English "pineapple" and strawberry - English "strawberry"), a hybrid of Chilean strawberries, has a pronounced taste and aroma of pineapple, but it looks like a white strawberry. Now the berry is in great demand in Russian stores, but in the 18th century, when the variety was bred in Europe, the novelty did not take root. In the 21st century, Dutch specialists took it up and ensured international success.

4. Romanesco

If someone considers cabbage a boring genre, he should definitely get acquainted with the derivative of broccoli and cauliflower. Bred decades ago in Italy, Romanesco is especially good for two reasons. Firstly, it has a lot of useful substances, as in ordinary cabbage - carotene, mineral salts, vitamin C and zinc, but less fiber - so the product is much better absorbed. And secondly, Romanesco is absolutely devoid of the characteristic cabbage smell. There is also a funny fact about him: there is a complex concept of “fractal” - a mathematical set that has the property of self-similarity, plus a lot of incomprehensible words. So, Romanesque is a graphic embodiment of a fractal, and it is usually illustrated with a head of cabbage.

5. Nashy

The Chinese or sand pear neshi strives to become an apple with all its biological forces: it has a more round shape than the traditional pear, the taste is sour and sweet at the same time. The fruit is brought from China, Israel, Japan and Korea. Nashi looks great as an addition to wine snacks - cheeses and jamon, setting them off with its spicy sourness. In the East, Neshi are generally very active in cooking: they are used in marinades for meat, drinks and vinegar are made from them.

6. Yellow watermelon

The appearance of such a watermelon is no different from the usual one: it is green and striped, but inside it is light yellow. The ones grown in Spain and Thailand (these are also oval) have fewer seeds and don't taste as sweet. And the yellow variety “Lunny”, which was bred in the Astrakhan region, is just very sweet with an unusual shade: it reminds someone of a lime, someone of a mango, and someone of a pumpkin. By the way, they tried to cross watermelon with the latter in Ukraine - such a hybrid is called "kavbuz" and is suitable for food only when cooked.

7. Yuzu

All the best that is in citrus fruits is embodied in yuzu - it has the sweetness of tangerine, the sourness of lemon, and the fruity-floral flavor of grapefruit. A tart and very fragrant fruit, which at the same time does not knit, is small in diameter - about seven centimeters. The culinary uses of yuzu in China and Japan are endless. The zest is rubbed into miso soups, the juice goes into marinades and sauces, lemonades, teas and cocktails, salad dressings and vinegar. Yuzu is incredibly useful for the prevention of colds, the digestive and circulatory system - on the winter solstice in Japan, it is even customary to bathe with yuzu fruits, which reveal their rich aroma in the water.