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Hilary's Wholesale

Exotics

Below are a number of commonly held Exotics. For more information about different types or varieties, please us the scroll down box to select the fruit.

If you still can't see what you're looking for, please do not hesitate to contact us.

There are 6 records in the database:

Name	Picture	Description
Durian		Known as the King of Fruits, the inside of the durian is divided into five compartments, each containing a cream-coloured, custard-like pulp, which can be described as delicious. A strong and powerful taste, one tasted, never forgotten!
Rambutan		Oval fruit with bright crimson or yellow skin covered with short fleshy hairs, rambutan is another sweet tropical fruit. Inside its skin is a narrow seed covered with semitransparent flesh which is crisp and mainly sweet. Be careful not to bite too deeply or the flesh will come away complete with the tough, papery skin of the seed attached.
Lychees		Lychees have wonderfully fragrant, lucid white flesh surrounding a large stone inside a finger-peelably thin shell. To prepare this juicy little fruit, peel off the papery skin, slice the fruit round the middle, separate it into halves and discard the stone. Prepared this way, they are dramatically alluring with blueberries, or serve them whole to shell and eat at the table.
Mangosteen		The mangosteen fruit is exotic, delicious and packed full of nutrients! It is found mainly in Southeast Asia and other tropical regions roughly the size of a tangerine—about 2-3 inches in diameter often called the Queen of Fruits just use your fingers to break past the purple outer skin into the delicious soft fruit inside.
Custard Apple		Cherimoya is the best known variety; it has pineapple-flavoured flesh, the colour and texture of custard. Use it in fruit salads, ice cream and creamy desserts. You should be able to squeeze it with your fingers to tell if it’s ripe. It slices open really easily to reveal a creamy, white flesh similar in consistency to a banana. Scoop out the flesh and eat it with a spoon and it’s supposed to be good blended with milk as a creamy milkshake!
Tamarind		The fruit of the tamarind tree is shaped like a long bean, inside which is a sour pulp. The pulp can be pressed to form a 'cake' or processed to make a paste. Small pieces of tamarind cake can be broken off and infused to create an acidic liquid flavouring used in Asian and Caribbean cooking. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date. Tamarinds may be eaten fresh, but they area most commonly used with sugar and water in the American tropics to prepare a cooling drink. The pulp is used to flavour preserves, chutney, sauces, pickles and even sweets.

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