Exotic Fruits And Vegetables

Exotic Produce 101: Avocado, Dragon Fruit, Broccoli and How to Use Them

“Exotic” just means newer to the neighbourhood

Avocado, dragon fruit, broccoli, zucchini, kiwi — none of these are exotic in the places they're grown, but they're still finding their footing in a lot of Indian kitchens. The good news is that none of them are difficult to buy or cook once you know a couple of basics.

Avocado

A ripe avocado should yield gently to firm, even pressure across the whole fruit, not just at one spot. If it's rock hard, buy it a few days ahead and let it ripen on the counter; once ripe, move it to the fridge to slow things down. Beyond guacamole, try it simply mashed on toast with salt, lemon and chilli flakes — no recipe required.

Dragon fruit

Choose one with bright, even-coloured skin and only slightly wilted “wings” — fully dried-out wings usually mean it's been sitting too long. It's ripe when it gives slightly to pressure, similar to a ripe kiwi. Cut it in half and eat straight with a spoon, or dice it into a fruit chaat; the flavour is mild, so it plays well with a squeeze of lime.

Broccoli and zucchini

Good broccoli has tight, dark green florets with no yellowing — yellowing florets mean it's past its best. It cooks fast; a quick saute or steam is usually enough, since overcooking is broccoli's biggest enemy. Zucchini should feel firm and glossy; it's genuinely one of the most forgiving vegetables to cook, working equally well grated into a paratha batter or sliced into a simple stir-fry.

Kiwi

A ripe kiwi gives slightly under gentle thumb pressure, similar to a ripe peach. If it's firm, leave it on the counter for a couple of days. Slice it in half and scoop with a spoon — the simplest way to eat it, and still the best.

We keep a small, rotating stock of exotic produce alongside the everyday staples — ask us which of today's batch is ready to eat right now.

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Looking for fresh fruits and vegetables in West Delhi? Visit our Hari Nagar store, open 6 AM–10 PM every day.

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