The wampee fruit is thin-skinned and native to Southeast Asia. These citrus fruits are highly fragrant and small, comparable to the size of a grapefruit.
It has a sweet-tart flavor and its skin is edible. The scientific name of the wampee is Clausena lansium.
Such a strange-looking little fruit!
Watermelon fruit
With more than a thousand varieties, the watermelon is one of the most cultivated fruits worldwide. It is native to the tropical regions in Africa, grows on a vine and is valued for its taste.
The Watermelon can be used for all kinds of dishes from salads to savoury dishes and all kinds of desserts. It has the scientific name Citrullus lanatus.
Wax apple fruit
A member of the berry family, wax apples are red-colored fruits with glossy and waxy skin, hence their name.
The juicy flesh of this berry has a high water content (hence why it’s also called the water apple fruit) and a taste that’s comparable to the snow pear.
It is also known as the Java apple and is mainly grown in the tropics. The scientific name of the wax apple fruit is Syzygium samarangense.
Wax gourd fruit
Also known as the ash gourd and winter melon, the wax gourd is a large fruit native to Southeast Asia.
This versatile fruit has a white flesh and its culinary value lies in the fact it’s often used as a vegetable for savory recipes.
Benincasa hispida is the scientific name of the Wax Gourd fruit.
West Indian cherry
Also known as the Barbados cherry and acerola cherry, this bright red fruit is native to the West Indies and the southern region of the state of Texas all the way down to South America.
The juicy fruit is rich in vitamin C and has a sweet-tart apple-like taste. It grows from a tropical shrub with the botanical name Malpighia emarginata.
White aspen
Native to the eastern regions of the Australian continent, the white aspen fruit is a fleshy citrus fruit with a white, purple or yellow pulp. They are usually somewhat spherical with four lobes and are usually consumed by birds.
The white aspen tree has the scientific name Acronychia oblongifolia and is usually used in preserves, cocktails, salads and side dishes.
Its taste is something similar to lemons and oranges and it usually ripens between May and November. Have you ever tried one?
White currant
The Ribes genus produces little, spherical white currants. White currant (Ribes rubrum) is a red currant cultivar with a different color. White currants are pale yellow or translucent white, while red currants are crimson.
White currants are sweet and mild. They’re used to make jams, jellies, sauces, and sweets.
White currants, like other currants, are beneficial to a balanced diet due to their vitamin C and antioxidant content.
I personally love this little fruit!
White fig tree fruit
The white fig fruit is a spherical fruit with green skin that has a tint of orange when it turns ripe. It has a reddish pulp that has a sweet honey-like berry flavor and can be enjoyed either fresh or dried.
This type of fruit is related to the mulberry and has numerous cultivars. The scientific name of the white fig tree fruit is Ficus carica.
White guava
The white guava is a more sour-tasting variety of guava with white instead of red flesh. It is also a bit more watery and milder in flavor compared to the red guava.
This tropical fruit is native to the Caribbean and South America and has the scientific name Psidium guajava.
White mulberry fruit
Sweet with a mildly tart flavor, the white mulberry is a fruit native to China. They are usually consumed when ripe and look exactly the same as red mulberries except they’re white instead of red.
Interestingly, the leaves of the white mulberry tree are the silkworm’s most preferred food source and it has the scientific name Morus alba.
White nectarine
The pale fleshed variety of the nectarine fruit is often called the white nectarine. The color of their skin is also less fuzzy and the stone fruit also has a less tart, more sweet taste.
There are several varieties of this delicious fruit and they’re all often consumed while fresh.
The botanical name of white nectarines is Prunus persica nucipersica and they belong in the same genus as other common stone fruits like apricots, plums and almonds.
White peach
The white peach is a flavourful variety of the peach fruit. Its flesh is usually either slightly blushed or white and has a lower acid content than the yellow varieties.
The white peach is also a bit sweeter and is native to the Asian continent. It’s also softer in texture so isn’t usually used for pastries as they wouldn’t hold up well.
The scientific name of the peach fruit is Prunus persica.
White pomegranate fruit
Ranging in color from white to pale yellow and ivory, the white pomegranate fruit is a variety of pomegranate that has pale flesh in contrast to the red one of the popular variety.
They are rare and lack the pigment that gives the pomegranate fruit its color, so don’t expect to see one too often!
The white pomegranate fruit is sweet and tangy and the tree is also valued for its ornamental value.
Punica granatum is the botanical name of the pomegranate fruit.
White sapote
Native to Central America and parts of Mexico, the white sapote fruit is a member of the drupe family of fruits.
Its skin is greenish yellow and its flesh is soft and smooth, almost like that of a ripe avocado with a taste that can be compared to a banana and pear.
The white sapote is also named the Mexican apple and has the scientific name Casimiroa edulis.
Whitebark raspberry
Native to the western region of North America, the whitebark raspberry is a unique species of raspberry.
They are a shade of red at first and become a lot darker when they mature and ripen. It’s grown on a large scale for dye but is also consumed by humans, animals and even birds.
Also known as the blackcap raspberry, these fruits have the scientific name Rubus leucodermis.
Wild blackberries
Abundant in the eastern regions of North America, wild blackberries are sweet but spicy edible fruits.
They grow on shrubs that have the botanical name Rubus allegheniensis and are not very similar to the cultivated variety as they’re often less juicy with smaller seeds.
Wild currant
Cranberry-like and tart when young, dark and sweet when mature, the wild currant is the berry of a tropical shrub native to New Guinea and north Queensland.
These fruits grow in large clusters and can be eaten raw or made into jellies, jams, wines and all kinds of desserts. The botanical name of the wild currant is Antidesma erostre.
Wild lowbush berry
The wild lowbush berry is a species of blueberry native to regions in Canada and the United States.
They grow in shrubs in the wild and have an intensely candy-sweet blueberry flavor although, they’re still less sweet than cultivated blueberries.
Wild lowbush blueberries have the scientific name Vaccinium angustifolium.
Wild mango
More popularly known as the bush mango, the wild mango is a fruit with greenish-yellow skin and a fibrous pulp.
It is native to many tropical regions on the African continent and has a large, hard nutrient-rich seed.
Wild orange is the common name for a list of fruits that grow in the wild and resemble the orange fruit.
Most of the varieties of the wild orange don’t even fall under the same family as true oranges do but are grouped under the term for their characteristics that closely resemble them.
The scientific name of this fruit native to Australia is Capparis mitchelii.
Wild pineapple
Known scientifically as Bromelia pinguin, the wild pineapple is a small brightly colored fruit with a highly acidic taste and orange skin.
It can be eaten raw or cooked and usually grows on a stalk. The wild pineapple is native to Central America and its plant has many vicious spikes.
Wild service tree fruit
Another strangely-named one!
A member of the rose family, the wild service tree fruit is also known as chequers and is native to parts of the European, Asian and African continents.
It is only really edible when overripe and has a taste that’s compare roughtly to dates. The small and round fruits are also used to make all kinds of alcoholic beverages.
Sorbus torminalis is the scientific name of the wild service tree.
Wild strawberry
I had some of these growing on my balcony and they spread like wildfire!
The wild strawberry is the fruit from a herbaceous perennial plant that’s a member of the rose family. They are tiny, red, sweet and slightly acidic in taste with a pleasant aroma.
Honestly, they’re so small I had to eat about half of the harvest in one go just for a decent-sized serving!
The flavour is pretty strong though, so that’s cool!
The scientific name of this fruit is Fragaria vesca.
Wineberry fruit
The wineberry is a species of raspberry native to many countries in Asia. They have the sweet flavor of raspberries but are slightly tart.
It has thorny stems and the scientific name Rubus phoenicolasius. Wineberry is used to make all kinds of sweet treats like cakes as well as desserts and can also be included in salads.
Wolfberry fruit
Arroooooo!
More popularly known as the goji berry, the wolfberry fruit is a bright orange-red fruit native to China. It has a tangy yet sweet flavour and the fresh fruit can be eaten as is or dried.
When fresh, they’re firm and juicy and are used for all kinds of desserts as well as sweet treats. Wolfberries have the scientific name Lycium barbarum.
Wood apple fruit
Popular in Sri Lankan and Indian cuisine, the wood apple fruit is a sour, weird-tasting fruit whose flavor lends itself well in desserts with a bit of sugar as well as in savory dishes when flavored with spices.
Limonia acidissima is the scientific name of this tropical fruit.
Conclusion
Well, that was one heck of a list, don’t you agree? This whimsical adventure through fruits that start with W has been quite a delight.
From the refreshing watermelon to the exotic wax apple and wild mango, each fruit offers a unique taste and a burst of flavor.
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 10 mins
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