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Cavendish banana
The fruits of the Cavendish bananas are eaten raw, used in baking, deserts, fruit salads, and to complement foods. The outer skin is partially green when bananas are sold in food markets, and turns yellow when the fruit ripens. As it ripens, the starch is converted to sugars turning the fruit sweet.
Tahitian Lemon
It is an acidic fruit that stands out mainly for its high content of vitamin C, type B vitamin complexes, calcium, iron, magnesium, potassium and fiber. It has antibiotic and antiviral properties, and also has antioxidants that facilitate the elimination of waste and toxic substances from the body.
Subtle Lemon
The subtle lemon is the most acidic of all lemon varieties; its scientific name is citrus aurantifolia swingle. It has a green-yellowish color and a thin peel when it is ripe. Its pulp is green and very juicy. Also, it has a characteristic acid flavor and seeds. The fruit is commonly known as “Peruvian lemon” or “pica lemon” and it is a primary product in preparing typical food in Peru, such as ceviche.
