There’s nothing like an exotic fruit or vegetable to liven up your weekly meal plan! Discover 20 unusual fruits and veggies that will add colour and flavour to your dishes while taking you on a journey around the globe with every bite.
Buddha’s hand
Originally from India, this surprising citrus fruit is popular in Asia, where it’s mainly used for its zest as the fruit contains very little juice, pulp, or seeds. Symbolizing happiness and wealth in Chinese culture, Buddha’s hand is a popular ingredient during the new year.
Durian fruit
Durian fruit is easy to recognize by its thick outer shell and particularly foul smell. In fact, this fruit has been banned from several countries and certain public spaces. Mainly grown in Southeast Asia, durian fruit has a soft, creamy flesh that’s often compared to custard.
Hala fruit
Popular in the Pacific Islands, hala fruit looks like a giant pine cone at first glance. While its flesh is pulpy, the exterior is fibrous and can serve as dental floss. Also used in Hawaiian medicine, hala fruit must be eaten quickly as it gives off an intense and unpleasant odour once it ferments.
Huitlacoche
Nicknamed “black gold” in Mexico, huitlacoche's strange shape and appearance generally repels the uninitiated. Also known as “corn smut,” this corn fungus has a taste that's highly sought after and prized by connoisseurs. It can be eaten raw when fresh, but is usually cooked with garlic and butter like a wild mushroom.
Pitahaya
Also called “dragon fruit,” pitahayas are grown primarily in Central America and Mexico. Several varieties are available, and the taste varies according to the colour of the flesh, which can be pink, red, or white. Dragon fruit is an excellent source of vitamin C, and its sweet taste resembles that of a melon.
Star fruit
Its star-like shape and bright colour make the aptly named star fruit an eye-catcher at grocery stores and in fruit salads. Originally from Sri Lanka, star fruit is best eaten once it turns yellow, indicating ripeness.
Black sapote
With a taste similar to chocolate pudding, the black sapote is an intriguing and creamy fruit that’s packed with calcium. Popular in Mexico and Latin America, it makes a tasty guilt-free dessert. Don't forget your spoon.
Cassava
Widespread in South America thanks to its resistance to drought, cassava should be consumed in small quantities and cooked prior to consumption as it contains traces of cyanide. Cassava root is also edible and can be added to sauces and soups.
Taro
A key ingredient in many Asian recipes, taro root has a texture resembling that of a potato, but with a mildly sweet taste. Native to southeast Asia and popular in the Pacific Islands, taro root can be used to make cakes, purees, or chips.
Fiddleheads
Fiddleheads are rich in fibre and antioxidants. Mainly grown in the spring in North America, fiddleheads should be washed well and boiled before eating to avoid poisoning. Prepared carefully, however, they can take centre stage at a meal for guests who are unfamiliar with them.
Rambutan
In the same family as the lychee, the rambutan is native to Indonesia and Malaysia. Rich in iron and potassium, this hairy, sea urchin-like fruit is coveted for its creamy texture and fresh taste.
Prickly pear
Slightly acidic and sweet, the prickly pear is a hypoallergenic fruit that comes from cacti growing in the Mexican desert. Its seeds are edible, and the colour of its flesh can vary from orange to dark red.
Romanesco
The romanesco's flavour and cooking method will certainly remind you of broccoli despite its more flamboyant appearance. Often compared to an edible mini Christmas tree, romanesco should not be overcooked if you want to maintain its strange shape. Excellent in pasta recipes, this weird-looking vegetable is sure to intrigue your children.
Jaboticaba
These exotic berries grow directly on the trunk of a Brazilian tree and are usually eaten raw. However, you can also use them in pies and jams or to make wine when fermented. Measuring between three and four centimetres in diameter, these berries have a dark purple skin surrounding pulpy white or pink flesh.
Cucamelon
You might think that the cucamelon is a combination of several fruits and vegetables, since it looks like a melon, is the size of a grape, but tastes like a cucumber. Originating in Mexico and Central America, this unique fruit is eaten whole with the skin.
Pomelo
Popular in Malaysia and Thailand, the pomelo is a little less colourful than a grapefruit, but contains a lot of sweet fibre. This refreshing and hydrating fruit is 90 percent water and rich in vitamin C.
Tomatillo
While bigger than a ground cherry, tomatillos are also a member of the solanaceae plant family. An excellent source of potassium and magnesium, tomatillos are an integral part of Mexican cuisine and an important ingredient in salsa verde. Typically green in colour, some varieties are yellow or purple.
Jerusalem artichoke
Often compared to potatoes since they have to be peeled, Jerusalem artichokes are more like actual artichokes. Rich in iron, fibre, and potassium, Jerusalem artichokes can vary from yellow to light pink in colour. Originally cultivated by the indigenous peoples of North America, this root vegetable is also good for intestinal health.
Ackee
Good for digestion, the ackee fruit is popular in Jamaica for its benefits to the immune system. Be sure to get help from an experienced cook when preparing ackee, however, as some parts of the fruit are not edible and may be toxic.
Kiwano melon
This exotic African fruit hides a gelatinous interior under its thick, horny, yet edible skin. You can also eat the seeds of the kiwano melon, but it’s better to wait until its flesh turns yellow or orange to ensure ripeness.
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