10. Kiwano melon
The kiwano may look like a fruit from outer space, but it’s a very popular exotic fruit and snack in Africa, Australia, New Zealand, and parts of the U.S.
Kiwano connoisseurs describe the flavor of the slimy green interior as a cross between cucumber, zucchini, and kiwifruit (though as it ripens, it tastes more like a banana).
Durian is very high in nutrients, containing more than most other fruits.
The fruit’s flesh can range in color. It’s most commonly yellow or white, but can also be red or green.
Durian grows in tropical regions around the world, particularly in the Southeast Asian countries of Malaysia, Indonesia, and Thailand.
Peria is a kind of vines with fruit that is long and tapered at the ends and serrated surface. Be carefull when eating, because their seeds are toxic
It grows in Central and South American natives originally used the seeds to make red body paint and lipstick. For this reason, the achiote is sometimes called the lipstick tree. In fall, the achiote fruit ripens and falls right off of the tree. The fruit itself is not edible. But the seeds inside are. The edible pulp around the seeds tastes similar to fresh pepper with a hint of nutmeg sweetness.
Cucamelons are tiny, grape-sized fruits that taste like cucumbers, but with a touch of tart sourness. They look like miniature watermelons. they’re packed with vitamins and antioxidants and carry with them many of the same health benefits associated with cucumbers and melons. Cucamelon plants love warm weather, so summer in the South is an ideal environment for them.
The fruit produced by pineberry plants is very aromatic and has flavor that most say is reminiscent of pineapple while retaining the texture and feel of a strawberry.
Mamoncillo, or Spanish limes, grow in clusters of 12 or more fruits at the end of the branches of large green, leafy trees. Unripe Mamoncillo can be sour and have a slightly ‘hairy’ texture. When Mamoncillo are ripe, the pulp is sweetly acidic and can be compared to a cross between a lime and a lychee.
3. Tomate de Arbol
The flesh of the tamarillo is tangy and variably sweet, with a bold and complex flavor, and may be compared to kiwifruit, tomato, guava, or passion fruit. The skin and the flesh near it have a bitter taste and are not usually eaten raw.
2. Budash hand
A Buddha’s hand is a multi-fingered citron that, unlike a lemon or orange, is juice-free and straight-up peel and spongy pith. While this might seem like an extravagant bummer of a fruit, the magic of the Buddha’s hand is that the whole thing is edible.
Buddha’s Hand smells sweet, a bit lemony and similar to lavender. It has no juice, seeds or pulp. The oily pith, unlike in other fruits where it can be bitter, is sweet. The fruit can be used whole or can be zested
It is native to tropical West Africa. Jamaica exports canned ackee around the world, but you’re unlikely to find it fresh unless you’re on the island. Ackees are firm and oily to the touch when raw and soften when cooked. You may have heard it described as being like scrambled eggs but appearance in some preparations aside, the taste is nothing like eggs and neither is the texture. Once cooked it is smooth and tend to melt in your mouth.Follow me on Facebook