Musky fruits

Pale green skin, hot-pink centre. The aroma walks into the room before the fruit does — tropical, floral, faintly musky. Eat skin and all, seeds and all; the seeds are crunchy and entirely edible. Vitamin-C density that puts oranges in the shade, and a flavour you can taste at three paces.

Halve, deseed, lime, spoon. A baby papaya is one breakfast, one bowl, one knife — vivid orange flesh, soft tropical sweetness, a faint musky aroma that lime turns into something brilliant. Smaller than the dinner-plate full-sized fruit, and far less of a kitchen project.

The largest tree fruit in the world — broken into golden pods of bubblegum-tropical sweetness. Eats chewy-firm, drinks like banana-mango-pineapple. The whole fruit can weigh 40kg; you'll buy it pre-portioned.

The rarer red-fleshed cultivar — reddish-orange pods instead of golden, smokier perfume, more complex than the standard yellow. A specialist's jackfruit.

Lychee's quieter cousin. Tan-brown shell, translucent grey-white flesh, single dark seed staring back like a dragon's eye. Less floral than lychee, more honey-musk, just as delicate.