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      <title>Tropical Fruits</title>
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      <pubDate>Thu, 09 Apr 2026 00:00:00 +0100</pubDate>
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      <description>&lt;h1 id=&#34;tropical-fruits&#34;&gt;Tropical Fruits&lt;/h1&gt;&#xA;&lt;img src=&#34;https://kvalifood.com/wiki/tropical-fruits/tropical-fruits_hu_37d53bfc2b1a0e19.webp&#34; alt=&#34;&#34; loading=&#34;lazy&#34;&gt;&#xA;&lt;p&gt;The tropical fruits are the most biochemically extreme in the kitchen — featuring the most dramatic starch-to-sugar conversions, the most powerful protein-digesting enzymes, and in durian, the most polarizing aroma chemistry in the plant kingdom. All are native to warm climates and most suffer chilling injury at refrigerator temperatures (see &lt;a href=&#34;https://kvalifood.com/wiki/produce-handling/&#34;&gt;produce-handling&lt;/a&gt;). The group splits evenly between &lt;a href=&#34;https://kvalifood.com/wiki/fruit-ripening/&#34;&gt;climacteric&lt;/a&gt; species (banana, mango, papaya, cherimoya) that can ripen after harvest and non-climacteric species (pineapple, lychee) that cannot.&lt;/p&gt;</description>
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