Asian Fruit

"The leathery crimson peel of a pomegranate conceals hundreds of jewel-like seeds that can be used in salads or pressed to make juice. Spiny durian has been banned in some hotels and airlines ass too fetid to eat in public spaces, but the custardy, chestnut-flavored fruit remains prized in Indonesia and Malaysia. The meat and milk of coconut are indispensable in Asian curries, and the milk often replaces dairy in desserts. Green, unripe mangos are used for tenderizing meat while the orange flesh of the ripe fruit is used in salsa, salads, and desserts. Often candied or preserved, the grape-sized kumquat can be eaten whole, skin and all. The grapefruitlike pomelo can be as large as a melon and becomes more palatable when sprinkled with sugar. Creamy and pithy in texture, the flesh of the persimmon is best baked in desserts or dried for a snack. Named for its unique five-pointed figurine when cut crosswise, the sweet-tart fruit is ideal for chutneys and pickles. Native to China and Thailand, the milky-colored longan is similar in form and texture to lychee and is eaten raw or incorporated into desserts and soups."