11 Unusual Fruits You Should Try On Your Next Trip
© John White Photos / AlamyLady Finger Bananas
Most Westerners have only ever eaten one type of banana, the Cavendish, which owes its dominance in the export market to its ability to withstand the rigors of international shipping. But there are dozens of banana varieties out there just waiting to be sampled. Lady Finger Bananas, popular in Thailand and Cambodia (where they are the national fruit), is an especially delicate variety with a much sweeter taste than the Cavendish.
Arco Images GmbH / AlamyDurian
Durian, which can be found throughout Southeast Asia, seems to be a fruit that doesn't want to be eaten—it's the size of a football, covered in spikes, and has a notoriously disgusting odor (that's been compared to everything from turpentine and onions to dead rats). But those brave enough to give it a try anyway will be rewarded with a subtly sweet flesh with the texture of rich, creamy custard.
© Photo Resource Hawaii / AlamyAkala Berry
This fruit, akin to a large raspberry, is native to the Hawaiian Islands. Much larger than a typical raspberry, the vibrant akala berry has a balance of tang and sweetness that makes it perfect for jams and pies, while the ripest and most deeply hued berries are enjoyable just as they are. Look for the akala berry at Hawaiian markets in the summer months, since the akala plant goes dormant in the winter.
© JHB Photography / AlamyCloudberries
If you’re an intrepid forager, you can find sweet, delicate cloudberries throughout the northernmost latitudes, from Alaska to Greenland to Scotland to Siberia. But it's in Norway that they are best appreciated. Cloudberries are big business there—in addition to local ones, you can find Finnish and, in the past decade, cultivated cloudberries. They’re typically served with dairy desserts as jam, or baked into a cake. In Western Alaska, you can also find them mixed with seal fat to make akutaq, a truly unique native Alaskan dessert.
© Laurange Unbekandt / AlamyCupuaçu
Related to cacao, the Amazon's cupuaçu tree produces a melon-sized fruit whose creamy flesh tastes like chocolate but with a tanginess compared to pineapple or citrus. In the north of Brazil, you can find it served on its own as a dessert or as juice. Cupuaçu is also used to make a chocolate substitute that's recently appeared in the States and Europe.
© Food and Drink Photos / AlamyDragon Fruit (Pitahaya)
Although native to the Americas, where it’s known as pitahaya, dragon fruit’s popularity is greatest in Southeast Asia and southern China—so much so that much of the dragon fruit grown in Mexico is exported to Asia, though the delicacy is also widely cultivated throughout Southeast Asia. The red or white flesh has the texture of a kiwi and a sweet flavor that melds wonderfully with the crunchy nuttiness of the seeds. It’s fantastic eaten raw or chilled, but can also be blended into drinks or grilled. In the Americas, the fruit can be found at greenmarkets in drier climates from August to early November. In Southeast Asia, dragon fruit is available year-round, but is at its best from May to October.
© redbrickstock.com / AlamyMangosteen
Mangosteen is legendary in foodie circles, both for its delicious flavor and the near impossibility of buying it fresh. With perfectly balanced tartness and sweetness and juicy cream-colored flesh, it's a dream to eat. Concerns about pests made it illegal to import from Thailand (the largest producer by far) to the United States, though a Puerto Rican crop made its way to US markets in 2007. Seven years later, fresh mangosteen is still prohibitively expensive. But in Thailand they range from about $1 to $3 a kilo, depending on the size. So load up while you're there –– you might not see another for a long time.
© Alessandro de Leo / AlamyPrickly Pear
Native to Mexico and the American southwest, the prickly pear is the fruit of several related species of cactus. Prickly pears vary widely in taste and texture, with different varieties resembling everything from figs to kiwis. They can all be eaten raw (make sure the spines have been removed before you try peeling!) but you can also find them pureed in drinks and jams. Look for prickly pears of the fig-like variety throughout the Mediterranean, where they’ve been introduced and thrive in the dry weather.
© D. Hurst / AlamyRambutan
Rambutan, a fruit native to Southeast Asia, sports a red, hairy exterior that surrounds the sweet, delicious fruit inside. To eat, cut a small slit in the side, peel the husk open, and pop out the pale fruit. Look out for the inedible seed at the center, but otherwise, enjoy! Rambutan can be found at markets and fruit stands all over Southeast Asia. Those sold still on the branch are the freshest, but feel free to buy any that don't feel dry and whose bristles aren't brittle.
© Mohammed Anwarul Kabir Choudhury / AlamyWood Apple
The wood apple, also known as elephant-apple or monkey fruit, is another fruit with a distinctive fragrance—expect something along the lines of intense raisins or fermenting fruit. You'll need a sturdy knife to cut into the wood apple because, as the name suggests, it's like an apple that's covered with wood. Once you're past the hard outer shell, you can eat the sweet-tasting, multi-textured pulp with a spoon or blend it into the beverage of your choice. The wood apple is widely available in India, Pakistan, Sri Lanka, and Bangladesh.
© Zoonar GmbH / AlamyZwetschge
Zwetschge (plural zwetschgen) is often translated as "Damson plum," a tart oval plum common in England and France that's relatively easy to find in the States. But while the zwetschge is related, it has unique qualities that make it worth seeking out. Found throughout Germany and Central Europe in August and September, the zwetschge has sweet flesh that separates easily from the pit, making it a pleasant fruit to eat out of your hand. Zwetschgen are also wonderful cooked, especially in Schmootsch, a delightfully named spiced jam from southwestern Poland.