By the way, here is a link to downloadable PDFs that show the flowers, plants and trees of Nicaragua in English.
http://fm2.fieldmuseum.org/plantguides/rcg_intro.asp?zone=tropical&guide&country=NICARAGUA&subject=&family=&btnsubmit=SELECT
http://fm2.fieldmuseum.org/plantguides/rcg_intro.asp?zone=tropical&guide&country=NICARAGUA&subject=&family=&btnsubmit=SELECT
Fruits of Nicaragua
Unfortunately, fruits that require a season of cool temperatures don't usually grow here even in the upper elevations. For that reason grapes, apples and peaches are expensive since they are imported. We hear of some successes but nothing of volume.
Here is a nice video on some of the fruits here:
https://www.youtube.com/watch?v=crQZdZwDZPs
Here is a nice video on some of the fruits here:
https://www.youtube.com/watch?v=crQZdZwDZPs
Avocado (aguacate)
Throughout the year, different types of avocados are available in Nicaraguan markets and stores. This fruit is long; the skin is thinner than most fruits. The avocado shape is mostly rounded and its peel is green, soft and changes to purple as it ripens. The seed is located in the center of the fruit and it generally has the same shape as the exterior silhouette but brownish. Avocado flesh ranges among green colorations; it is soft and buttery. Moreover, lemon and salt usually accompany avocados in salads. However, avocado is also used for guacamole (boiled eggs, avocado, lemon, onion and salt). Also, avocados contain proteins and fat and have aphrodisiac properties. Some people extract oil that is used against rheumatism and for massages. Other property that avocado has is that it avoids hair falling and scurf when rubbed in the hair. Its peak season approximately is from June to October; nevertheless, some varieties are present all year long.
Banana (banano)
Bananas are easily found in markets and you can choose from a wide variety. Their trees fall in the plant category because they are not made of wood but have a green stem. Despite their lack of seeds, many chagüite trees grow up naturally around other where banana stump has just been cut. Moreover, its leaves are used to cover different Nicaraguan food, such as vigorón, tortillas, etc. Furthermore, the banana stem can be transformed into paper. Generally, bananas are middle size and yellow, perfect for a snack and healthy if you are starting a diet. Moreover, we can find green and red bananas. The red one is banana caribe and the green banana is called guinea, but it needs to be cooked or fried in order to be eaten. The smallest and sweetest one is the “banana manzano” and its peel is very yellow. Also, Nicaraguans do not waste even the ripened bananas because vinegar is made with them. Most importantly, bananas have other properties: contain iron to strengthen muscles and cellules, vitamins, especially C and it is great to help stomach processes.
Breadfruit (Fruta de pan)
Who would think that a fruit can be so similar to bread? Breadfruit can look just like bread if it is prepared accurately. Moreover, it contains carbohydrates, vitamins A and B and calcium and breadfruit can be cooked, fried and baked. This fruit has a green thick peel, round shape, but its flesh is white and has no seeds. Also, breadfruit is abundant in Nicaraguan Caribbean Coast during the entire year. It grows in a perennial tree of pinkish, light wood. This bread tree reaches 14 meters of height. The average weight of breadfruit is 1.5 kilograms.
Cantaloupe (melón)
In the first months of the year, Nicaraguans can enjoy the sweet, orange, soft flesh of the cantaloupe. This fruit grows in the ground and you can plant trees from the seeds of the cantaloupe. Moreover, it has beige, wrinkled, solid skin that protects the inner part while growing. Juice or fruit salads can be made with this plant. It also has laxative and diuretically properties, since it is 80% water. Hence, it is ideal for weight-control diets. Moreover, it contains potassium, magnesium and calcium.
Cashew (marañón)
This fruit is very similar to paprika. Nicaragua has the yellow and the red cashew. The hard seed is external and it can be roasted for dry nut (rich in oil and protein). The peak season ofmarañón is from December to April. Also, the tree is common in the Pacific and Caribbean coast, but it starts producing fruits after two years. The fruit can be eaten alone or transformed into juice, which is rich in vitamin C. The cashew taste is acid and if the juice falls on clothes, the stain will not go away easily. Moreover, sweets, jelly, wine and vinegar can be created with cashew.
Coconut (coco)
Do not think that coconuts are exclusively found in tropical beaches. Certainly, they are popular in beaches because coconut water refreshes you from the heat. Moreover, the milk contains high levels of sugar, calcium and vitamin C. The coconut palms generally are tall or medium size and produce from 8 to 15 coconuts per month all year round. They are easily found in farms, gardens, cities and in the country side, as well. Outside, this fruit also has a sturdy husk that recovers the white flesh. Originally, the peel is green but it turns to yellow or orange as it ripens. The soft eatable pulp has high levels of oil, proteins, minerals such as calcium and iron, vitamins B1, B2, B3 and C and sugar. The flesh can be removed from the husk to be eaten alone. Moreover, the flesh and husk are used together for the traditional cajeta de coco. Also, dry coconut is used as oil in the kitchen.
Coffee (cafe)
Colonization brought many new things to Native Americans. It brought new languages, religions, things, tools, customs, condiments, food and fruits. One of these new fruits is coffee, which came to Nicaragua in the nineteenth century from Arabia. It is generally cultivated in the cooler zones of the country, like central Pacific and north of the country. Moreover, the lapse before a new plant starts producing coffee beans is 5 years. Wildly, coffee shrubs reach 10 meters but its beans usually are cut when the bush is 4 meters high. The bush leaves are green and white flowers produce small, round green beans. The coffee beans slowly changes to yellow, then red during nine to eleven months. Inside of these beans surrounded by a white layer and yellow skin (endocarp), there are two seeds divided by a furrow. To create coffee, these beans are processed in mills. Nicaraguan coffees have won international prizes and ranks among the best world-wide.
Coyolito
This small purple fruit has different uses. The purple brownish seed can be transformed into combustible. Moreover, the flesh has an acid strong taste but they are very popular among Nicaraguans. Its fruits can be transformed in juices and wines. Moreover, typical candies such as the “coyolitos in miel” are prepared with this fruit. Oil to create soup is extracted from the seed in the middle of the fruit. Moreover, coyolito leaves are used for decorative purposes.
Passion Flower (Granadilla)
This fruit is round and hangs from a peduncle. Moreover, it has a color similar to mustard. In the interior, it has many small black seeds in the middle of the white soft flesh. Mostly, juices are made with granadilla seeds. Furthermore, it has nutritional properties. For instance, it contains calcium, vitamin A, phosphorus, and iron, among other components that help the growing child and the digestion process, as well.
Grosella (grosea)
Acidic is the word to define it. Precisely, it is used for salad condiments, jam, wines and typical sweets such as almíbar. This small green or yellow fruit grows in shrubs that can reach a meter and a half of height. They produce flowers that are transformed into grosellas. Their diameter ranges between 8 and 12 milimeters. It contains vitamin C, fiber and fruit acids which improve menstruation, appetite and stomach functions.
Guava
Guava is a firm textured fruit, vaguely like a pear without much flavor. Some people say the taste is like a pear with a hint of strawberry.
Credit goes to and if you want more info:
http://sfse-communica.blogspot.com/2013/06/fruits-of-day-guava-and-guaba.html
Credit goes to and if you want more info:
http://sfse-communica.blogspot.com/2013/06/fruits-of-day-guava-and-guaba.html
Guaba
This fruit has a thick peel and looks like a pod. Moreover, it can reach one meter long. Inside, there are seeds covered with soft white flesh. It looks like velvet, but it tastes sweet and is sometimes called the "ice cream plant". It is not a fruit but a legume – a relative of green beans, snow peas and lentils. It opens to a white, cottony pulp surrounding black seeds. To enjoy, simply pop a section into your mouth, eat the pulp and spit out the remaining seed.
- See more at: http://costarica.com/blog/fruit-of-the-month-guaba/#sthash.vV6cpUt5.dpuf
- See more at: http://costarica.com/blog/fruit-of-the-month-guaba/#sthash.vV6cpUt5.dpuf
Guanabana
Guanabanas are green but has a spineful peel that might hurt if they are touched without care. It has white milky flesh that hides black or brown seeds. It tastes a bit acid but it can be eaten alone. Moreover, guanabanas are used to prepare ice creams, juices, sweet, jams and yogurts. People with diabetes, digestion problems, flu and cancer are advised to eat them. The guanabana tree can reach 10 meters high. The leaves are simple and are used to eliminate lice while the mashed seeds are natural insecticides.
Guayaba
It grows in tropical regions, such as Nicaragua, in big trees. Externally, it has green peel, pear shape but bigger. Inside, it has soft, juicy red flesh that expels a marvelous smell. This delicious sweet flesh is full of small seeds. Most importantly, guayaba contains vitamin C and B1, phosphorus and calcium. Also, it helps to improve cholesterol and blood circulation.
Jocote
During summer, green jocotes with salt and chili are eaten to refresh the thirsty throats. With its acid flavor, they are a typical fruit for summer. In winter, ripened jocote turns red and sweet, usually eaten alone, but juices also are made with them. Jocotes are small fruits (no larger than 5 cm in diameter). Nicaragua approximately has fifty different types of jocotes. A yellow jocote is one type; it is abundant during July, August and September in the Central Region of Nicaragua. A particular kind of yellow jocote is cooked before eaten. During Lent and Holy Week season, jocotes are used in our traditional desserts, almíbar or curvasa. However, you can enjoy green or red jocotes at municipal markets, corners, parks in every city.
Lemon (limón)
Lemons’ colors range in a wide variety of greens; they can be small as golf balls, but they have the advantages of being a citrus fruit, that is, vitamin C and calcium. Lemon trees are middle-size, have spines but they produce all year-round. Moreover, lemon acid is used for refreshing lemonades, food condiments, teas, among other applications. Ripened lemons turn yellow, so they are mainly used for food. The sweet lemon is not as acid as regular lemons. Hence, they are eaten alone without peel. This variation of lemon is produced in the last months of the year, so they are an important part of the Purísima celebration and the other festivities on December. Moreover, sweet oranges tend to be confused with oranges for their similar size.
Lime (lima)
This fruit looks like a green rounder lemon. They also are green on the outside with soft peel. Inside, it also looks like lemon but it is sweeter. Lime flesh has a soft green color and a scented juice that is used for cocktails and other exotic beverages. Indeed, it is a citric. It contains potassium for bones and teeth, high levels of vitamin C, which is great to increase immunological defenses. Its nutritional properties include the control of sugar level in diabetic patients, to eliminate scurf and to help the stomach functions.
Mammee Apple (mamey)
During May and August, Nicaraguan trees produce a large, round or oval fruit with strong, coffee peel. Inside, mammee apple is soft and the coloration can be yellow, orange or pink. The mamey tree is tall, pyramidal—it can reach up to 25 meters high—with green, polished leaves. Moreover, this tree is very popular in the Pacific region, especially in the Carazo department. The mammee apple is eaten alone or in fruit salads or in marmalades made of it. Also, it has aphrodisiac properties but it is not easy to digest.
Mamoncillo (mamón)
Many Nicaraguan gardens have mamoncillo trees. They are tall trees—up to approximately 30 meters—which are full of bouquets of round, green, small fruit during June, July and August. Also, this fruit is called Spanish lime. Each mamoncillo has a circular seed covered by a juicy, yellow or orange flesh. Moreover, its smooth rind is easily torn apart with the hands or teeth. The orange pulp is sucked, if the fruit is eaten alone; it has an acid but refreshing taste. However, juices can be made out of mamoncillo and they are a great remedy for stomachaches. Furthermore, if mamoncillo juice fells on clothes, the brown spots produced will not go away easily.
Mandarin Orange (mandarina)
During November and December, you will see municipal markets invaded by a green or orange fruit. This fruit is flattened at its top and bottom but with round shape. This special fruit is produced by a medium-size tree with spines. You can easily find mandarins without its peel, ready to be eaten or you can use it to make mandarin juice. Moreover, this is another citrus fruit produced in Nicaragua. They provide vitamin A and C, calcium, among other minerals. The fruit inside is divided into smaller pieces, which are easily separated and eaten. Nicaraguans wait until the fruit has ripened—yellow or orange color—to eat it or to place it in a fruit salad. Since these citrus fruits are juicy and sweet, both green and ripe mandarins are used to make juice.
Mango (mango)
This is a typical fruit to Latin America in general. It has a wide variety of sizes, colors and names. However, they all share its initial green color and its important source of vitamin C and A. When they mature, its peel can be red, yellow or green. Inside, mango is yellow and it can be hairy. Its uses include juice, slides, jam and sweets fabrication like almíbar. Mango trees are typical in Nicaraguan gardens. They are really big and can give hundreds of mangos, especially during March and April—their peak season. Furthermore, mango is rich in iron, so it purifies the blood.
Nancite
This fruit is harvested during August, September and October, mainly on the Pacific Coast. Nancite tree just reaches 5 to 6 meters high, but the wood is hard and resists plaques. Nancites are small and yellow. They are mostly eaten alone; however, they can be transformed into wine, deserves, juice and sweets.
Níspero (Sapodilla)
This fruit is round, gray and the pulp is yellow or pink. It is eaten without the peel and has a sweet flavor. It is a great snack for the morning or after dinner. Its taste is very sweet. Every Nicaraguan market sells it, especially during February and May. The níspero tree is very big. It has many variations and other fruits belong to this family, such as the zapote.
Orange (naranja)
Throughout the year, Nicaraguan land produces different citrus fruits. One of them is oranges, which are a main source of vitamin C and calcium and healthful if you are on a diet. Every orange tree approximately produces 500-1500 fruits per season. Thus, oranges are easily found in municipal markets and streets. Its original aspect is green but then turns to yellow or orange, depending on the type. Its shape is circular and has orange pulp. Ripen oranges—yellow or orange—can be eaten without its peel or can be drunk in juice, or can be used for cooking. Sour Oranges are a popular ingredient for Nicaraguans. This variety of oranges is sour and wrinkled in the exterior and they also are available in markets.
Papaya (papaya)
You can find this fruit in fruit salads, juice, jam, sweets like the traditional curvasa. They grew in skeletal delicate tree that bend for the weight of the papaya. Precisely, papaya trees bend because they are not wood. Papayas appear in the tree green in a small size; then, they get bigger. However, they must be cut when papayas still are green because they must ripen in the sun. Thus, its color changes to yellow or orange but inside they are orange. Moreover, you can plant papaya trees using the seeds inside the papaya. This fruit is available all the year, but most especially during summer.
Passion Fruit (calala)
Calala juice is very popular among Nicaraguans throughout October to February. It is made when passion fruit is cut in the middle to boil in water. It can be easily found in markets; this fruit is yellow or green with smooth skin or wrinkle—if it is ripen. Calala vines are perennial and extend quickly over surfaces. Its peak season is October through February.
Pineapple (piña)
You probably have tasted pineapples before. However, Nicaraguans pineapples are quite different. Their peel is stiffer, less yellow and tastes different. There are seven types that you can try during your visit in Nicaragua. Pineapples grow from a stem in humid and tropical areas. The leaves are the first to appear; after that, the pineapple starts growing. Furthermore, this fruit has multiple uses: it can be eaten alone or in fruit salads, it can be transformed into juice, it can used as the main component in jams, vinegars, alcohol, wines; even, it can be used to tenderize meat and to preserve food. It has nutritional properties, as well. For instance, pineapple juice separates the proteins from different foods, so it is a great digestive.
Pitaya (pitahaya)
This spine purple fruit can be eaten, cut into pieces in fruit salads or can be transformed to juice. They are mainly produced from June to November by a two meter cactus on rocky land. Nicaragua has different types distributed throughout the country. Pitahayas weigh no more than 300 grams and measure 15 centimeters approximately. Pitahaya plants grow several long stems in every direction. These stems produce flowers that must be polinized to form pitahayas.
Plantain (plátano)
This fruit is mainly used for cooking and is very similar to bananas but larger. Moreover, people let plantains ripen so they are soft enough to be eaten. Plantains can be cooked in water but the most common way to be cooked is fried in the form of tostones or tajadas. Furthermore, maduros are mature plantains of yellow color; they are also fried as tajadas maduras or boiled in water. Their tree is very similar to banana trees and the leaves are used as a serving plate for food such as vigoron, tortillas, revueltas, etc. New plants grow around former ones which can lead to large plantations. They produce fruit all over the year.
Sapote (zapote)
From April to August, Nicaraguan markets are populated by sapote. However, sapotes are also produced all year by the tall strong sapote trees. There are various types in Nicaragua and Central America. These strong, coffee skin fruits have oval shape. The larger sapotes measure approximately 18 centimeters wide. Inside, they are red or orange but the pulp is sugary and soft. Also, the two long black seeds are in the middle of the fruit. People might eat the pulp alone because it is really sweet. Moreover, the seeds are used to produce “zapoyol” candy.
Sonzapote
This fruit is similar to zapote. It grows in a big tree with large leaves that provide much shade. Moreover, the wood is useful for construction. The peel of sonzapote is tough and green. The flesh is eaten, has seeds insides but it is lint and hairy.
Star apple (Caimito)
This particular fruit if is cut by the middle, its flesh is star shaped. Outside, caimitos are round and not big (size comparable to a small apple). The fruits’ color varies according to the type of star apple. However, the most popular are the green with white pulp and the purple skin and pulp. The fruit can be eaten all, even the inner small seeds. However, star apple seeds mainly produce jelly and marmalades. When you eat them, be careful not to touch or eat the pulp around the rind because it is really sticky in your hands or mouth. It is not harmful but difficult to remove the adhesiveness from your hands or mouth. Caimito trees have leaves green in the upper part and brown in the averse. They mainly produce during February, March and April. Also, these trees are tall.
Tamarind (tamarindo)
If you want to clean your digestive system, you should drink tamarind juice. It is brown, tastes strong and has solid consistency. Tamarind trees are used for wood because of its strength and height (almost 20 meters). If you plant today, it will start growing fruits 6 years from now. The tree produces brown husk, 12 centimeters long with inner liquid and hard seeds. However, vendors generally pack the seeds and liquid in plastic bags to sell them in markets and streets. Tamarinds are found everywhere during December and March because the tree produces flowers from May to June.
Grapefruit (toronja)
This fruit juice is ideal for high blood pressure. Grapefruits can be eaten alone, as well. Externally, it has yellow or orange peel, soft, and relatively large—almost 15 cm of diameter. Internally, it has red acid flesh. The trees reach 15 meters and have large green leaves. Moreover, it contains Vitamin C and antioxidant properties. Furthermore, grapefruit can be transformed into sweets, very popular for Holy Week.
Watermelon (sandía)
Since the first months of the year are the hottest, Nicaraguans need refreshing fruits to cool off. Watermelon’s tissue is full of cool water—93%. The largest can weigh 10 Kilograms. Moreover, sandias can be eaten alone in fruit salads or prepared as juice. It has a smooth green peel that covers a red watered skin. Inside, the fruit has many small black seeds that are used to plant. Its nutritional value includes laxative and diuretically characteristics and hydrates the body, especially in the hot season. Most importantly, sandias contain vitamin A and C, potassium, magnesium, calcium, iron, among others. Furthermore, watermelons belong to the herbaceous family, that is, they grow on the ground. Its grind is soft, green, which covers the dark red watery flesh. Watermelon is great for cooling off during hot summer days.
