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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.
There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. The difference is in the color that the older leaves turn before falling. The fruits are often the size, shape and slightly fuzzy texture of peaches, with a reddish tinge. Both types have a skin that may be a thin peel to a thicker rind, according to the variety. It is often edible and in some cultivars may contain a milky juice. The central pulp near the seeds may be sweet or sour and contains inedible brown seeds. In some varieties the outer rind is thicker and is the main edible portion, with a mild peachy taste combined with some taste and the pulpy texture of apples.
Jackfruit is a widely cultivated and popular food item throughout the tropical regions of the world. Jackfruit have a distinctive sweet and fruity aroma. A fully ripe and unopened jackfruit is known to “emit a strong aroma,” with the inside of the fruit described as smelling of pineapple and banana. The flavor is comparable to a combination of apple, pineapple, mango, and banana.
Guava fruits, usually 4 to 12 centimeters long, are round or oval depending on the species. They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white (“white” guavas) to deep pink (“red” guavas). In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala).