Fruits
Pok-Pok
Voanantsindrana
Madagascar
A small orange physalis fruit sold in its papery husk, tart and sweet at once.
Original eatfuls sticker artwork
What it is
A closer look at Pok-Pok.
A small orange physalis fruit sold in its papery husk, tart and sweet at once.
What to look for
Know it when you find it.
Sold by the cupful at highland markets. The husk should be dry and papery; a green one means the fruit inside is still sour.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pok-Pok.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Brazil
Açaí
Wassaï
A deep-purple Amazonian palm berry with thin skin around a large seed, pulped and prized for its earthy flavor across Brazil and French Guiana.
Andalusia, Spain
Aloreña Olives from Málaga
Aceituna Aloreña de Málaga
Aloreña Olives from Málaga are hand-cracked green table olives cured with garlic, thyme, fennel, and pepper in an aromatic brine.
Balearic Islands, Spain
Mallorca Olives
Aceituna de Mallorca
Mallorca Olives are Mallorquina table olives sold whole green, cracked green, or naturally black, with a firm bite and gently bitter, briny flavour.
Tacna, Peru
Aceituna de Tacna
Olives from Tacna with Denomination of Origin (2014). Unique due to the cold Humboldt Current and local cultivation techniques.
Andalusia, Spain
Seville Gordal Olives
Aceituna Gordal de Sevilla
Seville Gordal Olives are exceptionally large, fleshy green table olives prized for their firm, fibrous bite after fermentation.
Andalusia, Spain
Seville Manzanilla Olives
Aceituna Manzanilla de Sevilla
Seville Manzanilla Olives are medium-sized green table olives with a rounded oval shape, firm flesh, and a balanced briny cure.
Spain
Campo Real Olives
Aceitunas de Campo Real
Campo Real Olives are split green Manzanilla olives from Madrid traditionally seasoned in brine with garlic, thyme, fennel, and oregano.
Mendoza, Argentina
Aceitunas de Mendoza
Olives from Mendoza, Argentina's main olive-producing region, prized for their firm texture and briny flavor. Served in picadas, on pizzas, or pressed for oil.