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Rambutan, lychees and longan are all somewhat similar although people discern slight differences in the taste of these fruits which are mostly grown in Southeast Asia. Rambutan is distinguished by its spiky exterior. They are mostly used as a dessert item.
The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. In Thai cuisine, papaya is used to make Thai salads such as som tam and Thai curries such as kaeng som when still not fully ripe. Papayas have a relatively high amount of pectin, which can be used to make jellies.