Botanical Name: Musa acuminata, M. Paradisiaca, M. Basjoo
Other Names: Plantain, Kela, Plátano, Banane, Cambur, Feige

The ripe banana is utilised in a multitude of ways in the human diet, unripe bananas (plantain) are baked whole on hot stones. Banana leaves can be used as 'plates' to eat out of.

Botanical Name: Areca catechu
Other Names: Areca nut, Supari, Sopari, Penang, Fufel, Puwak, Pugua

Betel nuts are chewed with betel leaf for their effects as a mild stimulant (arecoline) causing a warming sensation in the body and slightly heightened alertness. They are readily available from street vendors in India, Sri Lanka and southern China.

Botanical Name: Ziziphus spinosa
Other Names: Bor, Spiny jujube, Wild jujube, Sheizaf

Eaten fresh out of hand mainly by children. When dry, the berries become very hard and difficult to eat.

Botanical Name: Ziziphus mauritiana, Ziziphus jujuba, Ziziphus zizyphus
Other Names: Bor, Ponsigne, Yuyubo, Ma-tan, Malay apple, Manzana

The ripe fruits are mostly consumed raw. Acid types are used for pickling or for chutneys. In Africa, the dried and fermented pulp is pressed into cakes resembling gingerbread. Young leaves are cooked and eaten in Indonesia. In Venezuela, a jujube liqueur is made and sold as Crema de ponsigue. Seed kernels are eaten in times of famine.

Botanical Name: Artocarpus altilis
Other Names: Dhel, Sukun, Ulu, Kada Chakka, Friyapen, Ber Halasu, Neerphanas, Fruta de pan, Chataignier, Topan, Sa-ke

Breadfruit is a staple food in many tropical regions. Breadfruit are very rich in starch and can be roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to fresh-baked bread. Very ripe breadfruit becomes sweet, as the starch converts to sugar and can be eaten like a fruit. The wood from the breadfruit tree is used to make furniture in some countries.

Botanical Name: Theobroma cacao
Other Names: Cocoa, Chocolate tree

The uses of cocoa beans are numerous. Chocolate or cocoa powder is mixed into cakes, ice creams, creams, cookies, or drinks as a natural flavour.One of the most common forms of cocoa is the chocolate or candy bar. It is also available in chocolate syrup, used as an ice cream topping or to make chocolate milk.