Chef's Ingredients - More Fruits Quiz

Native to Mexico and parts of South America, guava grows on small tropical trees that now appear across warm regions worldwide. The fruit itself has a unique fragrance, with flesh that can be white, pink, or red and a slightly grainy texture from its seeds.

Its flavor leans sweet with a mild tartness. In the kitchen, guava shows up in fruit salads, blended into smoothies, or cooked down into jams and jellies.

Closely related to bananas, plantains originated in Southeast Asia but spread widely through Africa, the Caribbean, and Latin America. Unlike bananas, they are firmer and less sweet, especially when unripe.

Cooking changes them noticeably. Green plantains taste starchy, almost like potatoes, while ripe ones soften and develop a sweeter flavor. They are often sliced and fried into chips, pressed and fried again for tostones, or mashed into dishes like mofongo.

Mangoes have been cultivated in South Asia for over 4,000 years, and today they grow throughout tropical and subtropical climates. The fruit comes in many varieties, with flavors ranging from intensely sweet to slightly tangy.

Cutting a mango usually involves slicing around its large central pit and scoring the flesh into cubes. It is eaten fresh, but also used in salsas, chutneys, and desserts like sorbet or ice cream.

Small and often green, though sometimes red or purple, gooseberries grow in Europe, Asia, and North Africa. Their taste balances sharp tartness with a hint of sweetness. Because of that acidity, they are frequently cooked. You see them in pies, crumbles, and tarts, where sugar offsets the sourness, and in chutneys or sauces served with meats and cheeses.

When sliced crosswise, starfruit forms a five-pointed star, which is how it gets its name. Another name for this fruit, carambola, comes from South Asian languages, where it originated. The flesh is crisp and juicy, with a mild mix of sweetness and tang. It is often eaten raw in salads, blended into drinks, or used as a garnish.

Mangosteen grows in Southeast Asia and is easily recognized by its thick purple rind. Inside, the fruit is divided into soft white segments. The texture is tender and juicy, and the flavor combines sweetness with a light tang, sometimes compared to a mix of peach and citrus. Because it spoils quickly, it is usually eaten fresh.

Despite the name, tangerines originated in Southeast Asia, particularly China, before spreading through trade. Their thin skin peels easily, and the segments separate without much effort.

They taste sweeter and less acidic than most oranges. People often eat them fresh, but they are also juiced, added to salads, or used in sauces where a mild citrus flavor is needed.

Figs, cultivated for thousands of years in the Middle East and western Asia, are among the oldest known fruits in agriculture. Their soft flesh contains many tiny seeds, which give them a slightly crunchy texture.

The flavor is sweet and often described as honey-like. Fresh figs are eaten on their own or paired with cheese and cured meats, while cooked versions appear in jams and baked goods.

Rambutan, native to Malaysia and Indonesia, has a red, spiky outer shell. The name comes from the Malay word "rambut," meaning hair. Inside, the flesh is translucent and juicy, with a taste similar to lychee or grapes. It is usually eaten fresh, though it can also be added to fruit salads or desserts.

Cultivated in China for over 4,000 years, jujubes are small, oval fruits that change texture depending on how they are prepared. When fresh, they are crisp like apples; when dried, they become chewy, more like dates.

Their flavor is mildly sweet with a slight tang. They are used in desserts such as cakes and puddings and also appear in soups and stews.

Elderberries grow in clusters on shrubs found in Europe and North America. The berries are small, dark purple, and have a tart flavor. They should not be eaten raw to avoid illness, so they are cooked into jams, syrups, or pies. In addition to desserts, elderberries are used in sauces for meat and brewed into teas.

Durian, native to Southeast Asia, is a large fruit covered in a thick, spiky shell sometimes called "the king of fruits." Its smell is strong enough that it is sometimes banned in public spaces.

Inside, the flesh is soft and custard-like. The taste blends sweetness with a creamy richness, which makes it popular in parts of Asia despite the odor. It is eaten fresh but also used in ice cream and even savory dishes like curries.