Exotic fruits are beautiful and flavourful additions to a variety of sweet and savoury dishes. If you've ever been tempted by their attractive appearance but felt unsure how to serve them, here's a guide to some of the most common.
Kiwi Fruit
Grown mainl in New Zealand. Egg shaped with hairy brown skin, bright green flesh and tiny, black seeds. One fruit contains more than the daily requirement of vitamin C. Peel and slice and use in fruit salads, to garnish desserts, or with savoury dishes such as Parma ham or chicken.
Star Fruit
Also called carambola. Originally from south east Asia, this fluted, waxy, pale yellowish green fruit has a sweet sour taste. Slicing forms an elegant five-pointed star which is extremely decorative and gives an exotic touch as a garnish to sweet and savoury dishes or fresh fruit salads.
Mango
Flesh is juicy and fibrous with a flavour similar to peach. A rip mango gives slightly when gently pressed. To separate flesh from skin, cut a crisis-cross pattern inside halved fruit then push skin inside out. Serve fresh, in creamy desserts, savoury dishes or chutneys.
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