page_title: Puerto Rican cuisine
section_title: Fruits
hierarchical_section_title: Puerto Rican cuisine / Basic ingredients / Fruits
context_page_description: Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries.
context_section_description: Fresh tropical fruit is important in the traditional daily diet in Puerto Rico
  Acerola cherry
  Sugar apple/Anón
  Avocado – Grows practically wild, is commonly consumed in salads.
  Bananas/Guineos – There are many different types of bananas throughout the island. Ripe and unripe bananas are used in savory and sweet dishes and beverages.
  Chrysophyllum cainito/Caimito
  Orangelo/Chironja – Combination of orange and pomelo, the original name for the grapefruit, and is a native fruit of Puerto Rico.
  Citrus – There are many types of citrus fruit grown and used on the island. Lime, lemon, bitter orange, and oranges being the most widely used for juicing and marinating meats.
  Coconut/Coco – Probably the most common dessert ingredient. Many delectable desserts are made with its milk (leche de coco), including coconut flan, coconut cream desserts, crunchy coconut squares, coconut meringue, candied coconut rice, and coconut bread pudding (boudin de pasas con coco).
  Carob - This fruit was brought over by the Spanish. Its used to make desserts, drinks and syrup. Most notably for crème caramel (flan), Malta, cookies, limbre and ice cream.
  Custard apple/Corazón
  Cucumber
  Frambuesas – raspberries (Rubus rosifolius)
  Guava
  Jackfruit
  Jobo – A refreshing orangy yellow fruit with a spiky kernel
  Mamey – This fruit was almost extinct; until recently when it began to be cultivated again. It is very popular among the Cubans and Dominicans who live in Puerto Rico. Its pulp is vermilion-colored and it is excellent for use in juice and ice cream.
  Quenepa
  Mammee Apple – It is often used to make syrup-based preserves and desserts, although, when very ripe, it is also eaten raw. It is indigenous to America and was already acclimated to Puerto Rico at the time of Christopher Columbus' arrival.
  Mango
  Nance
  Okra/Quimbombó – Arrived from Africa and is eaten stewed as well as fried, pickled, in soups and in salads.
  Papaya
  Passion Fruit/Parcha
  Pineapple/Piña – Native fruit to the island. Puerto Rico grows four varieties of pineapple.
  Pepper – From sweet to hot peppers are an important part of Puerto Rican cooking. Most meals are made with a combination of sweet, mild, and slightly hot peppers.
  Pomarrosa – Appelroo (Tropical apple / Syzygium malaccense)
  Pomegranate
  Sea Grape
  Soursop/Guanábana
  Starfruit/Carambola
  Tomato
  Melon – Many varieties grow on the island from sweet to bitter. Most common in salads and juicing.
caption: Acerola cherry
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