The 20 Most Unfamiliar Fruits You Probably Haven’t Tried

I was playing a game recently where you need to come up with a fruit for every letter of the alphabet. I quickly got to Apple, Banana, Cherry... and then drew a blank. My spectacular failure in this game led me to dive into some research, and what I uncovered was a whole universe of exotic fruits I had never heard of before! I was stunned to find that there are hundreds of different types of fruit, many of which I had no idea existed. This list isn't about ranking the fruits but simply introducing you to them. The one fruit I do consider ranked, however, is No. 1, which unquestionably deserves the top spot as the most fascinating fruit on the planet. So, how many of these wonderfully unusual fruits have you tasted?

20. Sugar Apple Annona squamosa

Sugar Apples, also known as Sweetsop, are native to the tropical regions of the Americas but are also cultivated widely in countries like Pakistan, India, and the Philippines. The fruit resembles a pine cone and is about 10 cm in diameter. Beneath its tough, bumpy skin lies the sweet, white flesh that surrounds several seeds, with a subtle custard-like flavor.

19. Mammee Apple Mammea americana

Mammee Apple, also known as Mamey Apple or Santo Domingo Apricot, is an evergreen tree that originates in South America but has spread to various parts of the world, including West Africa and Southeast Asia. It can also be found in Florida and Hawaii. The Mammee apple, technically a berry, can grow up to 20 cm in diameter. It has a tough outer shell with soft, orange to yellow flesh inside. Typically containing one seed, larger fruits may have up to four. The pulp is sweet and fragrant.

18. Cherimoya Annona cherimola

Cherimoya, also known as custard apple, is a deciduous plant native to the high-altitude regions of South America. The fruit is somewhat round and comes in three varieties of skin – Impressa (with indentations), Tuberculate (covered in nodules), and an intermediate form (a mix of the first two). The flesh inside the skin is fragrant, white, juicy, and has a creamy, custard-like texture. It is said to taste like a blend of banana, passion fruit, papaya, and pineapple. Mark Twain famously called it in 1866 'the most delicious fruit known to man.'

17. Platonia Platonia insignis

Platonia, also known as Bacuri, is a large tree (growing up to 40 meters) that thrives in the rainforests of Brazil and Paraguay. The fruit, which grows to the size of an orange, has a thick yellow skin that exudes a yellow latex when pressed. Inside, the sticky white pulp surrounds several black seeds, offering a sweet and sour taste that is quite pleasant.

16. Cocona Solanum sessiliflorum

Cocona is a tropical fruit native to the mountainous regions of South America. It grows on a small shrub and has an impressive ability to go from seed to fruit in under 9 months, with another 2 months needed for the fruit to fully ripen. This berry-like fruit comes in shades of red, orange, or yellow and resembles tomatoes in appearance. Its taste is a blend of tomatoes and lemons.

15. Durian Durio zibethinus

Durian is a large fruit that thrives in tropical regions, particularly in Southeast Asia, including countries like Malaysia, Indonesia, and Thailand. Known for its spiky, tough outer shell, durian is also famous for its pungent smell. Inside, it contains custard-like flesh and large seeds. Several varieties exist, with Durio zibethinus being the most common. The flesh can be yellow, white, red, or green. Durians can grow up to a foot (30 cm) long and 6 inches (15 cm) wide, typically containing around 2 cups (486 grams) of edible pulp.

14. Duku Lansium domesticum

Duku and Lungsat are two nearly identical fruits found throughout Asia. They come from the same family, sharing a similar appearance and taste, with only one key difference. The skin of Lungsat contains a latex-like substance, which isn’t harmful but causes the peel to stick to the fruit slightly. In contrast, Duku doesn’t have latex, so its skin can be peeled off more easily. Inside, the fruit is divided into 5 segments, some containing bitter seeds. It’s a very sweet fruit and can be eaten in various ways, such as canned in syrup or dried like raisins.

13. Safou Dacryodes edulis

Safou is an evergreen tree that grows in the humid tropical forests of Africa, ranging from Angola in the south to Nigeria in the north. The fruit, also known as African pears, is oblong in shape and dark blue to violet, reaching up to 14cm in length, with pale green flesh inside. These fatty fruits are considered to have the potential to help end starvation in Africa, as 48% of the fruit consists of essential fatty acids, amino acids, vitamins, and triglycerides. It is estimated that a one-hectare plantation could yield 7-8 tons of oil, and every part of the plant has a useful purpose.

12. Jabuticaba Myrciaria cauliflora

Jabuticaba, also known as the Brazilian grape tree, is an unusual plant native to Southeastern Brazil. The most peculiar feature of this plant is that it bears fruit directly on its trunk. Yes, you read that correctly, and no, the image is not photoshopped. Initially, yellowish-white flowers bloom all over the trunk and main branches, which eventually transform into fruit that measures about 3 – 4 cm in diameter. Inside the thick purple skin is soft, gelatinous flesh with 1 to 4 black seeds. The fruit is sweet and can be eaten fresh or made into wine or liqueur. However, it doesn't last long once harvested and starts fermenting within 3 to 4 days.

11. Rambutan Nephelium lappaceum

Rambutan is a peculiar fruit that resembles a furry strawberry on the outside, but its interior is much like a lychee. Native to Southeast Asia, it has spread to other regions, with a smaller 'wild' variety known as the Chinese sucker found in Costa Rica. The fruit is oval-shaped and ranges from 3-6 cm in diameter. Beneath its slightly tough yet easily peelable skin, you'll find a soft, slightly sweet fruit, sometimes with a hint of sourness.

10. Noni Morinda citrifolia

Noni, also known by various names across the globe such as the great moringa, Indian mulberry, dog dumpling, and pace, belongs to the same family as the coffee bean plant. It is native to Southeast Asia and Australasia and is cultivated in tropical regions worldwide. The tree produces fruit year-round, and when ripening, the fruit emits a very strong odor (often referred to as cheese fruit or vomit fruit). Despite its pungency, the fruit is rich in fiber, vitamin A, protein, iron, and calcium, making it a staple in many Pacific Islands' diets. The fruit can be consumed raw with salt or cooked into a stew.

9. Marula Sclerocarya birrea

The Marula is a deciduous tree native to Southern and Eastern Africa. Its distribution across the continent follows the migratory patterns of the Bantu people, who regarded it as an important food source and planted the tree as they moved. The green fruit ripens to yellow, and its white flesh is juicy with a unique taste. Once it falls from the tree, the fruit begins to ferment, attracting animals like elephants and baboons that enjoy the slightly alcoholic treat. Additionally, the fruit is used to produce Amarula, a popular liqueur available in duty-free shops at airports.

8. Feijoa Feijoa sellowiana

Originally native to the higher altitudes of central South America, the feijoa plant has since been introduced to and commercially cultivated in regions such as Europe, California, New Zealand, South Africa, and southern Russia. The fruit itself has a unique taste, combining the best flavors of strawberry, guava, and pineapple, all while emitting a sweet, floral fragrance. To eat a feijoa, simply cut or tear it in half and scoop out the creamy, white flesh (a little brownish tint is fine to eat). Rich in vitamin C, fiber, and potassium, feijoas also contain a small amount of protein. The fruit matures in autumn, is green and ellipsoid, and roughly the size of a chicken egg.

7. Salak Salacca zalacca

Salak, also known as snake fruit, comes from a species of palm native to Indonesia. These fruits grow at the base of the palm and are named for their distinctive red-brown, scaly skin, which resembles that of a snake. The skin is easy to peel away, revealing three white, sweet segments, each containing a large inedible black seed. When eaten, the fruit offers a slightly acidic yet sweet taste, with a texture similar to apples.

6. Bael Aegle marmelos

Bael, also known as wood apple or stone apple, is a species native to India but can also be found throughout Southeast Asia. This fruit has a smooth, hard outer peel, which can be yellow, green, or grey. The peel is so tough that it requires a hammer to crack open. Once opened, the aromatic yellow pulp reveals several hairy seeds. The flesh can be eaten both fresh or dried. A refreshing drink called sharbat is made by adding water, sugar, and lime juice to the fresh pulp, with one large bael fruit yielding up to 6 liters of sharbat.

5. Star Apple Chrysophyllum cainito

The Star apple, native to the lowlands of Central America and the West Indies, is a unique fruit that grows on trees with evergreen leaves that shine with a golden hue from afar. The tree produces small, sweet-scented white to purple flowers. The fruit itself is round, purple, and has a thick, latex-filled skin. When cut horizontally, a clear star-shaped pattern appears in the white and purple pulp. It is a delightfully fresh fruit, bursting with intense sweetness.

4. Star fruit Averrhoa carambola

Star fruit, also known as carambola, is a tropical fruit tree native to the Philippines but now grows in many parts of Southeast Asia, East Asia, South America, Florida, and Hawaii. This fruit is distinct with five ridges that run along its length. When sliced crosswise, the slices form the star shape that gives the fruit its name. Rich in Vitamin C and antioxidants, the fruit turns bright yellow and has a waxy skin when ripe. The entire fruit is edible, offering a juicy and crunchy texture.

3. Miracle Fruit Synsepalum dulcificum

The miracle fruit, often called sweet berries, is a fascinating berry indigenous to West Africa. What sets this fruit apart is the presence of miraculin, a sugar substitute found in abundance, combined with a glycoprotein. Despite its lack of significant sweetness, the fruit has a mild sweetness. However, once consumed, the glycoprotein interacts with the tongue's taste buds, transforming any subsequent tastes into a sensation of sweetness for about an hour. This means you could eat a lemon, and it would taste like syrup. While the full explanation behind this effect remains unclear, it appears that miraculin alters the sweetness receptors on the tongue, making them react to acids as though they are sweet. These altered receptors send signals to the brain, which interprets them as sweetness. In the 1970s, attempts were made to market the fruit as a diet aid, since it could sweeten food without adding calories. However, these efforts were thwarted when the FDA labeled it as a food additive, largely due to pressure from the sugar industry. In recent years, the berries have gained popularity at tasting parties in the U.S., where guests sample different foods after consuming the fruit to experience a new, sweetened flavor with every bite.

2. Pitaya Hylocereus

Pitaya, also known as dragon fruit, is a cactus fruit found across Asia, Australasia, North America, and South America, although it is believed to have originated in Mexico. There are two primary types of pitaya: sour varieties, mostly consumed in the Americas, and sweeter types, more common in Asia. The fruit exists in three color variations: red, yellow, and Costa Rican pitayas. The red variety has a vibrant magenta exterior and yellow flesh, while the yellow variety is yellow both inside and out. Costa Rican pitayas feature magenta on both the outside and the inside. The fruit exudes a delightful fragrance and boasts a sweet taste that closely resembles kiwi.

1. Horned melon Cucumis metuliferus

The horned melon, often referred to as the African cucumber or jelly melon, is an annual vine native to Africa, though it is now cultivated in regions such as California, Australia, New Zealand, and Chile. This fruit features a thick, spiky yellow skin when fully ripe, with vibrant green, jelly-like pulp inside. Its flavor is often likened to that of a banana, while its texture resembles the seedy interior of a cucumber or tomato. The melon’s tough outer skin is also edible and serves as an excellent source of vitamin C and fiber.