13 Exotic Fruits in Nicaragua You’ll Adore

13 Exotic Fruits in Nicaragua You’ll Adore

There are so many tropical fruits in Nicaragua that are exported abroad, but there is nothing like eating them where they grew.





Without a doubt Nicaragua is one of my favourite countries in the world. It is certainly my favourite in Central America.





I first visited in 2010 and fell in love with the country. It has a beautiful landscape of volcanoes, islands, and stretches of green pastures.





And the people are so friendly. They also have a strong spirit that stems from a history of world class artists, politicians and academics. No one forgets the revolution which inspired many other countries to rise up.





While most people don’t know much about traditional food in Nicaragua, it is absolutely delicious. And an easy place to start is with exotic fruits in Nicaragua.





Whether you have it raw, cooked, in juices or desserts it’s absolutely going to leave an impression. Below are 13 of my favourite.





Fruits in Nicaragua





Jamaican fruits called breadfruit, also known as ulu in Hawaii. Several sizes on the grass so should diversity.




1. Fruta de pan





Also known as breadfruit, fruta de pan is a very popular fruit in Nicaragua. It comes from a flowering tree that belong to the jackfruit and mulberry families.





That is why fruta del pan can be easily mistaken for a jackfruit.





Tracing its origins in the Maluku Islands, New Guinea and the Philippines, fruta del pan has been cultivated in Nicaragua for many years. It’s also now a fruit in Hawaii, known has ulu.




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Despite its spiky, rough skin, this fruit can actually taste like bread, thus the name.





Breadfruit’s soft, white flesh is rich in vitamins A and B, calcium and carbohydrates.





And aside from being eaten raw, you can actually bake, fry and cook this fruit. It basically is a starch substitute particularly for potatoes, yuca and other tubers. 





Breadfruit can also be enjoyed from when it’s still firm to when it’s already overripe.





 




Jamaica fruit called star apple cut in half exposing star like purple flesh.




2. Caimito





Closely related to sapodillas and sapotes, caimito is more popularly known as star apple. This is because of the star shaped flesh once you open this fruit the size of a regular orange. 





Depending on the kind, caimito can have a green or purple rind, but the flavors are the same.





The caimito was first documented in Peru in the 1500’s and was later cultivated and is now a common Guatemala fruit, in Panama and the Philippines. 



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It eventually reached Nicaragua where it’s now grown by locals. 





Caimito flesh tastes sweet, especially when fully ripe. And aside from being eaten raw, it is also added into desserts, smoothies, marmalades and jellies. 





You’ll also find caimito being added into tropical fruit salads with mango, coconut and oranges.





 




Passionfruit is one of the most common exotic fruits in the world. Originating in South East Asia you can now find it in Central and South America.




3. Calala





One of the most popular Nicaragua fruits must be calala or more commonly known as passionfruit.





Native to the forests of Northern Argentina, Southern Brazil and Paraguay. It’s known as maracuya as a Colombian fruit. Calala is now widely cultivated in tropical and subtropical countries like Nicaragua.





The calala fruit has a distinct smooth, yellow skin that wrinkles when fully ripe and opening it. You’ll see a yellow-orange pulp that has a jelly-like consistency with tiny brown seeds that can be eaten. 





Calala raw has a sweet, refreshing taste with a hint of acid and some floral notes. 





But you can also find many shops using this local fruit in Nicaragua. It’s common in desserts, sauces, salads, smoothies, syrups, cakes and ice creams. 





 








4. Cuchinito





More popularly known as exploding cucumber, cuchinito is a popular fruit in Nicaragua that’s unique because it’s actually enjoyed as a vegetable.





Native to Mexico and Ecuador, this fruit eventually found its way to Nicaragua where it’s now widely cultivated. 




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But why is it called the exploding cucumber?





It’s because when cuchinito becomes fully ripe, it actually bursts open to expel very small seeds. 





This tropical fruit can be enjoyed in a lot of ways. When it’s still unripe, it is common in salads. When ripe it’s often boiled, steamed and fried along with other vegetables. 





Some even pickle cuchinito like your regular cucumber. When fully ripe, it can be eaten on its own because of its midly sweet taste.





 




Jocote also called tejocote, a small exotic tropical fruit popular in Central America and Ecuador




5. Jocote





Widely grown in tropical climates, jocote are common Nicaragua fruits.





It is also native to Northern Peru, Southern Mexico and parts of Brazil where siriguela is one of the most delicious Brazilian fruits.




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In Nicaragua, you’ll find different varieties of jocote that has their own harvesting seasons.





In fact, you can easily spot a lot of local vendors selling bags of jocote in the streets of Nicaragua.





Jocote has a thin, waxy skin. Inside reveals a yellow, juicy pulp and a huge pit inside. The sweetness of the jocote can be compared to that of a plum with a slightly acidic aftertaste. 





It is common to eat it raw with some salt. Locals also boil jocote in water for syrup on ice cream, in milkshakes and other desserts.





You can also see it being made into preserves to keep the flavour all year long.





 




Jicaro fruits in Nicaragua on a tree also known as Mexican Calabash




6. Jicaro





Native to the tropical forests of Southern Mexico and Central America, jicaro is most known for being a cannonball fruit. It is almost impossible to open.





This is believed to be the fruit’s way of protecting its seeds from predation so it can grow fully ripe. 



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Unlike most fruits where you don’t get to eat the seeds, the jicaro fruit is prized for its seeds.





In Nicaragua, El Salvador and Honduras seeds are commonly used.It’s one of the main ingredients for semilla de jicaro, which is a type of horchata drink. 





It’s also known as Mexican calabash, morro or winged calabash.





Mammee apple fruits in Nicaragua on a white background




7. Mammee Apple





Don’t confused this Nicaragua fruit with the other similarly named mamey sapote, which you’ll see below.





To make things even more confusing, depending on where you go mammee apple could be called mamey apple or just mamey.





The easiest way to differentiate is mammee apple is round with a yellow flesh and round pit whereas mamey is part of the sapote family and more pear shaped with a reddish flesh and similarly shaped pit.





This is some will ask if you want the yellow or red mamey.





Both are delicious Nicaraguan fruits but they are different things. Mammee apple is actually a berry even though it’s as large as an apple.





It’s great raw and tastes similar to an apricot or passionfruit. So it’s not surprising some people call it a Santo Domingo apricot, South American apricot or tropical apricot. But it’s known as the mammee apple fruit in Trinidad.





So even if you buy the wrong thing, both mammee apple and mamey sapote are great choices.









 




Quenepa also known as Spanish Lime is one of the tastiest exotic fruits. It is common in the Caribbean, Central and South America.




8. Mamoncillo





Most commonly known as the Spanish lime, mamoncillo has a striking resemblance to your typical lime with its