Pineapple

Scientific Name: Ananas comosus

Perennialplant of the family Bromeliaceae and its edible fruit. Pineapples should be planted where the temperature remains warmest, such as the south side of a home, or in a sunny portion of the garden. The fruit has become a characteristic ingredient in the meat, vegetable, fish, and rice dishes of what is loosely termed Pan-Asian cuisine. The fruit is eaten fresh where available and in canned form worldwide. In the United States and in Europe it is sometimes used as a pastry filling or in baked desserts.

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Mango

Scientific name: Mangifera indica

Mango is one of the delicious seasonal fruits grown in the tropics. The tree is believed to be originating in the sub-Himalayan plains of the Indian subcontinent. The mango is a member of the drupe family. This is a type of plant food with a fleshy outer section that surrounds a shell, or pit. This pit contains a seed. Olives, dates, and coconuts are also part of this family.

There are many different kinds of mango. They vary in color, shape, flavor, and seed size. Although mango skin can be green, red, yellow, or orange, its inner flesh is mostly golden yellow.

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Papaya

Scientific name: Carica papaya

Papaya, (Carica papaya), also called papaw or pawpaw, succulent fruit of a large plant of the family Caricaceae. Though its origin is rather obscure, the papaya may represent the fusion of two or more species of Caricanative to Mexico and Central America. Today it is cultivated throughout the tropical world and into the warmest parts of the subtropics. The papaya fruit is slightly sweet, with an agreeable musky tang, which is more pronounced in some varieties and in some climates than in others. It is a popular breakfast fruit in many countries and is also used in salads, pies, sherbets, juices, and confections. The unripe fruit can be cooked like squash.

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Banana

Scientific Name: Musa

Banana, fruitof the genus Musa, of the family Musaceae, one of the most important fruit crops of the world. The banana is grown in the tropics, and, though it is most widely consumed in those regions, it is valued worldwide for its flavour, nutritional value, and availability throughout the year. Cavendish, or dessert, bananas are most commonly eaten fresh, though they may be fried or mashed and chilled in pies or puddings. They may also be used to flavour muffins, cakes, or breads. Cooking varieties, or plantains, are starchy rather than sweet.

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