Breadfruit is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of Artocarpus camansi originating in New Guinea, the Maluku Islands, and the Philippines. It was initially spread to Oceania via the Austronesian expansion. It was further spread to other tropical regions of the world during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century. Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.
A mango is a stone fruit produced from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. Most of these species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiaceae. Mangoes are native to South Asia, from where the "common mango" or "Indian mango", Mangifera indica, has been distributed worldwide to become one of the most widely cultivated fruits in the tropics. Other Mangifera species are grown on a more localized basis.
Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo and Sulawesi in Indonesia in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.
Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings, including chopped onions, salt, and coriander.
Carambola, also known as starfruit, is the fruit of Averrhoa carambola, a species of tree native to tropical Southeast Asia. The fruit is commonly consumed throughout Southeast Asia, parts of South Asia, the South Pacific, Micronesia, parts of East Asia, and the Caribbean. The tree is cultivated throughout tropical areas of the world.
Passiflora edulis, commonly known as passion fruit, is a vine species of passion flower native to southern Brazil through Paraguay and northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit. The fruit is a pepo, a type of berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced, the juice often added to other fruit juices to enhance aroma.
The jackfruit, also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). Its origin is in the region between the Western Ghats of southern India and the rainforests of Malaysia.
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and was spread across the Pacific by Polynesian sailors. The species is now cultivated throughout the tropics and widely naturalized. Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.
Averrhoa bilimbi is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae.
Syzygium cumini, commonly known as Malabar plum, Java plum, black plum, jamun or jambolan, is an evergreen tropical tree in the flowering plant family Myrtaceae, and favored for its fruit, timber, and ornamental value. It is native to the Indian Subcontinent, adjoining regions of Southeast Asia, including Myanmar, Sri Lanka, and the Andaman Islands. It can reach heights of up to 30 metres (98 ft) and can live more than 100 years. A rapidly growing plant, it is considered an invasive species in many world regions.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethno-linguistic groups. The style of food making and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Spondias purpurea is a species in flowering plant in the cashew family, Anacardiaceae, that is native to tropical regions of the Americas, from Mexico to Brazil. It is also very common in most of the Caribbean Islands. It is most commonly known as jocote, which derives from the Nahuatl word xocotl, meaning any kind of sour or acidic fruit. It is a popular fruit throughout Central America, particularly in El Salvador, Nicaragua, Honduras and in Costa Rica. However, this fruit can be particularly sweet when it ripens long enough. Other common names include red mombin, plum, purple mombin, hog plum, ciruela huesito (Colombia), ciruela, ciruela traqueadora (Panama), ciriguela, cirigüela, cirguela, cirguelo (Ecuador), and siniguelas (Philippines).
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Mangifera caesia is a species of flowering plant in the cashew family, Anacardiaceae. Common names include jack, white mango, binjai, wani, yaa-lam, bayuno/baluno/belunok and mangga wani. It belongs to the same genus as the mango and is widely cultivated in areas of Indonesia, Malaysia, Singapore, Brunei, Papua New Guinea and the Philippines.
Poke is diced raw fish served either as an appetizer or a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku and heʻe (octopus). Heʻe (octopus) poke is usually called by its Japanese name tako poke, except in places like the island of Niʻihau where the Hawaiian language is spoken. Increasingly popular ahi poke is made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common poke seasonings.
Heritiera littoralis, the looking-glass mangrove is a large tree with wing shaped nuts, which is most easily recognised by the silvery scales on the underside of its leaves, which therefore appear green from top and white from below, although Litsea mellifera A.C. Smith, has the same type of leaves. The tree is usually found to grow along the seashore in Bangladesh & Indian Subcontinent, Southeast Asia and Tropical Africa.
Atuna is a genus of plants in the family Chrysobalanaceae described as a genus in 1838. It is native to India, Southeast Asia, and various islands of the western Pacific.
Kinilaw is a raw seafood dish and preparation method native to the Philippines.
Ota ika is a Polynesian dish consisting of raw fish marinated in citrus juice and coconut milk. The Tongan, Tahitian, and Samoan variants are essentially identical in that the raw fish is briefly marinated in lemon or lime juice until the surface of the flesh becomes opaque. The fish is then mixed with coconut milk and diced vegetables. This is the national dish of Tonga.
Bahamian Cuisine is to the foods and beverages of The Bahamas. It includes seafood such as fish, shellfish, lobster, crab, and conch, as well as tropical fruits, rice, peas, pigeon peas, and pork. Popular seasonings commonly used in dishes include chilies, lime, tomatoes, onions, garlic, allspice, cinnamon, rum, and coconut. Rum-based beverages are popular on the islands. Since the Bahamas consist of a multitude of islands, notable culinary variations exist.
