Fruits like apples, pears, peaches, and bananas often turn brown.
However, that doesn’t happen for the right reason as it usually signifies that the fruit is no longer fresh to eat. Well, certain fruits are ripe when they’re brown, and that’s when you should eat them.
Here is a quick list of the brown fruits we will cover in this article:
- Nashi Pears
Below, we’ll look at each of the 15 different brown fruits in detail because we know some of them are quite unusual, so you’ve probably never heard about them.
Kiwi, often referred to as green kiwi, originates from China and has an oval shape.
The skin is light brown, and the flesh is a bright green with tiny, edible black seeds. Kiwis have a smooth texture and a unique flavor.
To eat kiwi, you can cut it horizontally in two halves and remove the pulp with a spoon. The peel is not edible. Delight yourself by eating the kiwi by hand or adding it to cakes and fruit salads. The kiwi slices also make up for a good decorative element in desserts.
Longan – also known as lamyai – originated in southern China.
The name ” longan” means “dragon’s eye” in Chinese. That is because upon removing the peel, the core sticks out and resembles an eyeball. It’s round and black, with a circular spot at the base, giving it the appearance of an eye.
Longan’s skin is reddish brown but less durable than a coconut, and the flesh is whitish and translucent, with a musky, sweet smell reminiscent of mango.
The peel is thin, so it is easier to remove. The core, however, is not edible. Longan is eaten plain, but you can also make jam, jelly, tea, or even liquor.
Langsat is round and has a thick, rough, and pale yellow rind. Underneath the rind, the flesh is sweet or sour-sweet and contains an inedible thin core.
This fruit originated in Malasya but it can now be found across Southeast Asia, and like most fruits on this list, they’re not known to most people.
Salak is also known as the snake fruit because of its scaly skin.
The fruit is originally from Indonesia and grows in clusters of ten to fifteen fruits at the base of a palm tree. It is similar in size and shape to a fig. The flesh is firm and has a yellowish white or pinkish color.
The texture is identical to that of an apple and varies from parched and brittle to moist and crunchy. Its flavor is bittersweet and similar to pineapple. The core is inedible.
Tamarind is a pod that originated in Africa, and it contains a sweet, slightly acidic pulp that surrounds several hard seeds.
You can eat it plain, like you would eat peanuts, but the flavor is sweet-ish.
Don’t forget to separate the small fibers by pulling gently. The pulp can be eaten raw or cooked, unless we’re talking about an unripe tamarind, which should not be eaten raw.
Tamarind is often used as an ingredient in strong spicy dishes. The brown, soft pulp of the ripe tamarind is also used in jellies and crushed for juices or sweet drinks. It can also be added to soups, stews and other dishes.
Sapodilla, also known as manilkara zapota, is an egg-shaped fruit with rough, brown skin when ripe, that acts as a protection for its farinaceous, yellow inside.
A ripe sapodilla fruit is soft, sweet and juicy, with some sources comparing it to a pear. To eat sapodilla, you have to scratch off the brown skin – and if it’s green; the fruit isn’t ready, but if it’s brown and soft to the touch, then you’re free to dive and slice it in half and scoop out the flesh with a spoon.
Unprocessed coconut is available in two forms: dry or fresh.
Dried coconut – which is brown and fibrous on the outside – is only a part of the fruit. It is the seed of fresh coconut, after its outer layer has been removed.
Fresh coconut is as we pick it from the tree. That is to say, it has a whole fibrous layer, and a green surface. In both cases the seed contains pulp and water. However, the dried coconut has dry pulp and little water and the fresh coconut has gelatinous pulp and lots of water.
Dates are fruits obtained from the date palm, which can be bought in the supermarket in its dehydrated form and can be used to replace sugar in recipes, for the preparation of cakes and cookies. As a vegan, dates are something I use often to prepare vegan desserts.
In addition, dates are an excellent source of antioxidants, B vitamins, and minerals such as potassium, copper, iron, magnesium, and calcium.
The Nashi Pear is native to Southeast Asia and has different varieties.
The Ya and 21st Century varieties have a yellow and thin skin, while the Shinko and Hosui varieties have a rough and brown skin.
Most varieties are apple-shaped, which is why in some countries they are known as “apple pears”. It is the juiciest of all pears, rumors suggest. Its white flesh is crunchy, grainy, and sweet – reminiscent of pineapple and honey.
The passionfruit belongs to the Passiflora family and grows on climbing plants.
The brown variety has a leathery, yellowish-green skin. Its gelatinous pulp is orange or yellowish and contains edible black seeds. In terms of taste, the brown (or purple) passionfruit is sweeter than the yellow passionfruit.
To eat passionfruit – slice it in half and remove the gelatinous pulp with a spoon. Don’t eat the skin as it isn’t edible. Passionfruit is usually eaten plain or made into a juice, pie filling or glaze for cakes. The seeds contained in the juice pouches can also be added to fruit salads.
Fun fact: In South America, Catholic missionaries gave it the name “passion fruit” because they considered that the flowers of the plant resembled the crown of thorns placed on Christ’s head.
Durian is a fruit that is quite similar to jackfruit or even a porcupine. It can grow as large as 30 centimeters long and 15 centimeters in diameter, and it can typically weigh between 1 and 3 kilograms.
The color of its husk can vary from green to brown, and the flesh can go from pale yellow to red, depending on the species. Keep in mind that there are 30 different durian species.
Fun fact: For some people, durian releases an extremely bad odor, so many public spaces, including hotels and bus stations, have prohibited people from carrying it around.
Capuacu is a native fruit from the Amazon, and therefore also native to Brazil, where it’s been consumed throughout time by the region’s indigenous folk, not solely because of its taste, but also for its alleged healing properties.
Some believe that Capuacu is something like a fountain of youth, though, that’s not really the case. However, Capuacu contains powerful antioxidants that fight off free radicals. In other words, they prevent cell oxidation, and thus prevent certain diseases like Alzheimer’s or cancer.
Kumato is the name given to a patented type of tomato grow in Spain called “Olmeca”.
It is firm and has a color that ranges from green to reddish brown – sometimes purple. It’s flavor can go from no-flavor to absolute sweetest delicacy, since it has higher fructose content than regular tomatoes.
Kumato is grown by a group of selected growers in countries like Spain, France, Greece, Canada, Australia, Belgium, and a few other countries. Apparently, Kumato seeds cannot be purchased by the general public.
Medlars are a hard fruit that look like a cross between a small apple and a rosehip, and they’re generally harvested when they’re green. They’re picked green, but they’re only edible when they turn brown and soft.
They have a very squishy texture and are quite sweet, with its taste being very similar to a ripe date, which is sugary but complex. You can feel a hint of acidity to balance out the sweeteness.
Even though Medlar’s Latin name, Mespilus germanica, suggests an European origin, the fruit actually originates from Southwest Asia.