| List of Weird Fruits | Nativity | Unusual Features |
|---|---|---|
| Amla (Indian Gooseberry) | India | Translucent skin |
| Bushukan (Buddha’s Hand) | Northeastern India | Finger like segment |
| Kumquat | Southeast China | Edible peel |
| Pomelo | Malaysia | thick foam-like peel |
| Araza | Amazon Jungle of South America | bubbly texture |
| Lulo | South America | ring of green flesh |
| Ugli (Jamaican Tangelo) | Jamaica | Thick rough skin |
| Rambutan | Malaysia | Hairy |
| Lychee | South China | rough textured peel |
| Jackfruit | Southeast Asia | Many clusters |
| Cempedak | Southeast Asia | skin patterned with small hexagons |
| Durian | Southeast Asia | Spiky |
| Longan | China | resembles an eyeball |
| Pitaya (Dragon Fruit) | Mexico | Dramatic |
| Carambola (Star Fruit) | Southeast Asia | Distinctive ridges |
| Mangosteen | Southeast Asia | Gummy latex |
| Noni (Cheese Fruit) | South East Asia | bad taste and smell |
| Langsat | Western South-East Asia | hairy outer skin |
| Santol | Malaysia | Skin is leathery, fuzzy, and wrinkled |
| Salak | Indonesian | crunchy and moist consistency |
| Kiwano | Africa | thick and covered in spurs |
| Ackee | Ghana | Reddish woody shell |
| Imbe (African Mangosteen) | Africa | fragrant pulp |
| Monstera Deliciosa | Mexico and Central America. | Needlelike fruit, Green outer scales |
| Acai | Brazil | Bluish-purple skin |
| Passion Fruit | South America | jiggly texture, bright color, and bead-like seeds |
| Banana passion fruit | South America | pulp, studded with black seeds |
| Cherimoya | South America | smells faintly, orange pulp, studded with black seeds |
| Atemoya | Central America | heart-shaped |
| Chayote | Mexico | smooth-skinned with ridges |
| Guava | Southern Mexico | lemon-like musky odor. |
| Kiwifruit | mainland China | fuzzy skin and bright green flesh |
| Breadfruit | Philippines | white, gummy latex |
| Tamarillo | South America, | dark, longitudinal stripes |
| Persimmon | Southeast United States | fruity flavor |
| Black Sapote | Mexico | Chocolate pudding |
| Physalis (Cape Gooseberry) | South America | Cape like |
| Tamarind | Africa | Grows in a pod |
| Long Mulberry | China | Small and in clusters |
| Jocote (Ciruela) | Southern Mexico to Northern Peru | deep linear indentations |
| Jujube | China | appear slightly wrinkled |
| Barrel Cactus | Arizona, Texas, and Mexico. | very spiky ribbed barrel. |
| Sapodilla (Naseberry) | Southern Mexico, Belize | leathery brown skin |
| Cupuacu | Brazil | covered with a dark brown rusty incrustation, |
| Feijoa | Southern Brazil, Paraguay, Uruguay | dense, grainy and creamy |
| Pandanus (Screw Palm) | West Africa | outer fibrous husk |
| Hala Fruit | Southeast Asia | Looks like an exploding planet |
| Red Banana | India | Smaller and plumper than the regular Banana |
| Jabuticaba | Southeastern Brazil | Fruity in small clusters |
| Mamey | Mexico | Rough, brown outer skin |
| Cucamelon | Mexico and Central America | looks like a mini watermelon |
| Akebia | Japan | black-brown seeds suspended throughout the flesh |
| Jenipapo | Brazil | Dull brown peel |
| Pacay (Ice Cream Bean) | South America | Frothy pulp |
| Aboujahl Watermelon | Andean valleys of northwestern South America | A miniature watermelon |
| Canistel (Egg Fruit) | Southern Mexico | roughly oval in shape |
| Rose Apple | East Indies and Malaya. | Thin skin, easily bruised |
| Wood Apple | India | blend of textures, stringy fibers and seeds |
| Crowberry | Northeastern United States | Their sides are curled backwards |
| Safou | Central Africa | slippery consistency with a sour, mildly acidic, tangy flavor |
| Prickly Pear | America | Has glochids; barbed, sharp and irritating, |
| Strawberry Tree | Asia and Europe | clusters of red berries |
| Nipa Palm | Indian | Exist in cluster forming a globular shape |
| Platonia (Bacuri) | South America | thick, yellow skin |
| Pitanga | South America | seven or eight vertical ribs, making it look like a tiny pumpkin |
| Medlar | Southwestern Asia | The fruit resembles a large, brown, fuzzy rose hip |
| Honeyberry | Eastern Siberia | odd-shape |
| Saguaro | Sonoran Desert in United States | Fruits and spiky and have hundreds of tiny black seeds |
| Java Plum | China | sweet and slightly sour taste |
| White Jamun | India | starts green and turns pink to shining crimson white as it matures |
| Indian Plum | India | stone fruit or drupe similar |
| Myrobalan | India | five tastes: sour, sweet, pungent, bitter, and astringen |
| Indian Olive | Asia Minor | greenish in colour and elongated |
| Kawakawa | New Zealand | peppery taste |
| Yucca | Southwestern United States | large, fleshy fruits |
| Ackee | West Africa | red-pink membranes, multiple glossy, black seeds |
| Noni | South East Asia to northern Australia. | knobbly texture |
| Salak | Indonesia | crunchy and moist consistency |
| Kiwano (Horned melon) | Sub-Saharan Africa | Spiky |
Exotic fruits are gaining popularity as people search for new and unusual fruit varieties to add excitement to their diets. These fruits not only offer unique flavors but also boast stunning and unusual appearances. From acai to velvet tamarind, explore our list of weird fruits that will tantalize your taste buds with some of the most bizarre and exotic varieties from around the world.
Discover the intriguing world of unusual fruit varieties and broaden your horizons. Whether you’re seeking exotic fruits for their vibrant colors or their extraordinary flavors, our comprehensive list will introduce you to a whole new realm of culinary delights.
What Makes a Fruit Exotic?
Exotic fruits are a captivating category of fruits that hail from different regions around the world. They are often characterized by their unique flavors, vibrant colors, and distinctive appearances. These fruits are not commonly found in local grocery stores and may require a bit of exploration to discover. Exploring exotic fruits introduces us to a world of flavors and textures that add a touch of adventure to our palates.
From the sweet and tangy taste of dragon fruit to the tart and juicy flavor of passion fruit, exotic fruits offer an array of unique flavors that tantalize our taste buds. These fruits provide a refreshing change from the usual apple or banana and allow us to experience new and delightful flavors.
But it’s not just the flavors that make exotic fruits stand out. Their vibrant colors and intriguing appearances make them visually appealing as well. From the vibrant orange hue of a papaya to the striking red flesh of a dragon fruit, these fruits add a pop of color to any fruit platter or dish.
Exploring exotic fruits is like embarking on a culinary adventure. Whether you’re trying a durian for the first time and braving its infamous odor or indulging in the sweet and creamy flesh of a cherimoya, each fruit offers a unique experience that expands our culinary horizons.
So why settle for the same old fruits when there is a whole world of exotic fruits waiting to be discovered? Treat your taste buds to a delightful journey of flavors and colors with exotic fruits.
Benefits of Exotic Fruits:
- Rich in vitamins, minerals, and antioxidants
- Offer unique flavor profiles
- Add variety to your diet
- Enhance the presentation of meals
- Provide a sense of adventure and discovery
Acai
Acai is a small purple berry that grows on the acai palm tree in the Amazon rainforests of Brazil. It’s often used in smoothies, juices, and as a topping due to its pleasant taste. Acai berries are known for their high antioxidant content and are said to taste like blackberries. They are best consumed fresh or frozen as they quickly spoil once picked.
Health Benefits of Acai
Acai berries are packed with antioxidants, which help protect the body against oxidative stress and damage caused by harmful free radicals. These antioxidants can support heart health, boost the immune system, and reduce the risk of chronic diseases such as cancer.
In addition to antioxidants, acai berries also contain fiber, healthy fats, and essential minerals like calcium, potassium, and magnesium, making them a nutritious addition to your diet.
Culinary Uses of Acai
Acai berries are a versatile ingredient that can be incorporated into various dishes. Here are a few ways to enjoy the benefits of acai:
- Smoothies: Blend acai berries with your favorite fruits and a liquid base like coconut water or almond milk to create a refreshing and nutritious smoothie.
- Juices: Extract the juice from acai berries and drink it on its own or mix it with other fruit juices for a flavorful beverage.
- Toppings: Sprinkle acai berry powder or crushed frozen acai berries on top of yogurt, oatmeal, or desserts to add a burst of color and flavor.
Acai and Sustainability
As the popularity of acai continues to grow, it’s important to consider the sustainability of its production. Harvesting acai berries supports local communities in the Amazon rainforests, providing them with income and economic opportunities. When purchasing acai products, look for brands that prioritize sustainable sourcing and support fair trade practices.
Enjoy the delicious taste and health benefits of acai while also being mindful of the impact it has on the environment and the communities that cultivate it.
| Nutrition Facts of Acai (100g serving) | Amount |
|---|---|
| Calories | 70 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Protein | 1g |
| Carbohydrates | 4g |
| Fiber | 2g |
| Calcium | 15% of the Daily Value |
| Potassium | 4% of the Daily Value |
Ackee
Native to West Africa, the ackee is a pear-shaped, yellow exotic fruit that has captured the hearts and palates of many. Its hard outer shell hides a soft, creamy pulp that is both flavorful and versatile.
In Jamaican cuisine, ackee plays a starring role, often paired with salted codfish to create the famous national dish – ackee and saltfish. The fruit’s subtle taste and creamy texture complement the savory flavors of the codfish, resulting in a satisfying culinary experience.
However, it is important to note that ackee can be toxic when unripe. The fruit contains hypoglycin A, a toxin that can cause “Jamaican Vomiting Sickness” if consumed before it has fully ripened. As such, it must be harvested and prepared with caution, ensuring it reaches the necessary ripeness and safety for consumption.
Despite this caveat, ackee remains a beloved ingredient in Jamaican cuisine, appreciated for its unique flavor profile and cultural significance. Its distinct pear-shaped appearance and creamy texture make it a delightful addition to any dish.
Benefits of Ackee
- Rich in essential nutrients: Ackee is a good source of vitamin C, potassium, and dietary fiber, making it a nutritious addition to your diet.
- Heart-healthy properties: Its fiber content may help lower cholesterol levels and promote heart health.
- Antioxidant properties: Ackee contains various antioxidants that help protect the body against oxidative stress and inflammation.
Incorporating ackee into your meals allows you to explore the flavors and traditions of Jamaican cuisine while reaping the nutritional benefits it offers.
Breadfruit
The breadfruit, also known as ulu, is a large, starchy fruit that is highly regarded for its versatility and nutritional value. Originating from tropical regions, breadfruit is a popular food staple in many cultures. It serves as an excellent substitute for potatoes or rice due to its rich, starchy composition. When cooked, breadfruit has a unique texture that is reminiscent of bread, hence its name.
Breadfruit is packed with essential nutrients and dietary fiber, making it a nourishing addition to any meal. It is particularly high in vitamin C, potassium, and carbohydrates. This starchy fruit is not only a satisfying source of energy but also provides numerous health benefits.
Here is a nutritional breakdown of breadfruit per 100 grams:
| Nutrient | Amount |
|---|---|
| Energy | 103 calories |
| Carbohydrates | 27.1 grams |
| Fiber | 4.9 grams |
| Protein | 1.1 grams |
| Fat | 0.2 grams |
| Vitamin C | 29 milligrams |
| Potassium | 490 milligrams |
Breadfruit can be prepared and enjoyed in various ways. It can be boiled, steamed, roasted, or even fried. Depending on the cooking method, breadfruit can be used as a side dish, a main course, or a delicious snack. Its mild flavor allows it to complement a wide range of dishes and cuisines.
Due to its versatility and nutritional value, breadfruit has gained recognition as a sustainable and environmentally friendly crop. It requires minimal resources, making it an attractive option for tropical regions with limited agricultural land.
Next time you’re looking to add variety to your meals, consider incorporating breadfruit as a nutritious and delicious substitute for potatoes or rice. Its unique texture and rich flavor will surely impress your taste buds.
Buddha’s Hand
Buddha’s Hand is a fragrant citrus fruit that is native to China and India. It is unlike any other citrus fruit you have encountered before, with its unique finger-like shape and bright yellow skin that resembles a hand.
But don’t be fooled by its unusual appearance, as Buddha’s Hand packs a punch when it comes to fragrance and flavor. It emits a sweet, lemony aroma that can fill a room and captivate your senses. The fragrant zest of Buddha’s Hand can add a burst of citrusy goodness to your dishes.
This exotic fruit is highly valued in cooking and baking, where it serves as a flavoring agent. The aromatic zest is often used to add a refreshing twist to various recipes, from savory dishes to sweet treats. Its intense lemon flavor can enhance sauces, marinades, dressings, and desserts.
Whether you want to infuse your favorite recipes with a hint of bright citrus notes or simply create a stunning centerpiece, Buddha’s Hand is a versatile fruit that won’t disappoint. With its distinct fragrance and finger-like shape, it adds a touch of exotic elegance to any culinary creation.
Cempedak
The cempedak is a fascinating fruit that shares a close relation with the breadfruit. However, unlike its bread-like cousin, the cempedak has a distinct and potent aroma that captivates the senses. Native to Southeast Asia, this fruit is renowned for its unique scaly skin, giving it an intriguing appearance. While it can be enjoyed in its raw form, the cempedak is often prepared by frying or boiling, elevating its flavors and creating a delightful culinary experience.
| Benefits of Cempedak | Usage |
|---|---|
| Rich in Vitamins A and C | Fried Cempedak with a hint of spices and fluffy rice |
| High in Fiber | Boiled Cempedak with a drizzle of honey for a sweet treat |
| Source of Minerals | Cempedak fritters served as a delectable snack |
Whether you’re seeking a new and adventurous fruit to try or looking to expand your culinary repertoire, the cempedak offers a unique and flavorful experience. Its Southeast Asian origins, scaly skin, and versatility in cooking methods make it a must-try for fruit enthusiasts and food lovers alike.
Cherimoya
The cherimoya is a green scaly tropical fruit with a creamy white pulp, making it a true delight to the senses. Its sweet and creamy flesh is often compared to a delectable combination of banana, pineapple, and strawberry, creating a unique flavor profile that tantalizes the taste buds.
Cherimoyas are commonly referred to as “ice cream fruit” due to their luscious texture and refreshing taste. When chilled, they offer a delightful coolness that resembles a scoop of creamy ice cream. Eating cherimoyas is as easy as digging in with a spoon, savoring the goodness directly from their skin.
With its tropical origins, the cherimoya brings a touch of exotic flair to any culinary experience. Whether enjoyed on its own or used as an ingredient in various dishes and desserts, this remarkable fruit adds a burst of flavor and a touch of indulgence. Get ready to embark on a fruit-filled adventure with the cherimoya, the green scaly gem that offers a taste of tropical paradise.