25 Fruits That You Probably Have Never Eaten But Should

This fruit resembles a coconut and has twice as much calcium as milk, is high in anti-oxidants, potassium, and has 6 times the vitamin C of an orange.  Baobabs are not normally sold as an entire fruit because of its hard shell, but it can be acquired in the form of smoothies and cereal bars. This fruit was previously not allowed to be sold in the UK or the US. However, due to the pressure put on by the PhytoTrade Africa, it is now part of the market fair trade.

This fruit is a cross between a common blackberry and a European Raspberry as well as a Loganberry. This fruit was invented by Rudolph Boysen who experimented on the various berry crosses in Napa California in the 1020s. The fruit was sold commercially in 1935 and it had a distinct tart flavor that buyers loved.

This fruit is usually seen growing in Southeast Asia and in areas of the Pacific Ocean Islands. The ancient eastern Indonesians buried the peels and washed the fruits using a leaf-lined pit where they ferment it over several weeks. It would then turn into a sour, sticky paste. It can be eaten once cooked and can be processed together with other fruits. It can also be mixed with coconut milk, butter, cooked meats and other fruits.It contains carbohydrates and is made up of 70% water. It is also a good source of Vitamin C as well as thiamin and potassium.

This fruit was first introduced in 1871 in California as well as Hawaii and then it was carried to Italy and Portugal. The flavor of the Cherimoya is dependent on the specific variety. Some types of the Cherimoya will resemble the flavor of pineapple while some have the sweetness of pear as well as apple. Once the skin becomes brown it is no longer good for consumption. It contains 15% sugar as well as vitamin C. The seeds must never be crushed because it is poisonous when opened and can induce paralysis if ingested.

This exotic fruit is covered in red scales which needs to be peeled away in order for humans to eat it. It grows in and near swamps and other wet areas in tropical South America and is often eaten by scraping the flesh over the bottom of the teeth in order to separate it from the large internal seed. It is a potent source of vitamins A, C, and can also be used to treat burns. Other people ferment it in order to turn it into an excellent wine.

It has a pineapple like flesh. The scaly exterior has to be removed and spread out delicately. However, the fruit will take one year to ripen before it can be eaten. If it is unripe, it could be toxic for the body. This fruit is native to the rainforests of Central America and looks like an ear of corn even if it is in fact a fruit. It tastes like banana and pineapple mixed together and contains a lot of vitamin C. It also provides instant energy and stamina.

This fruit is often found in the Amazon basin. The flesh of this fruit is used in sweets and desserts because it has a chocolatey pineapple flavor and is also a fragrant fruit. It is also considered as a super fruit and contains B1, B2, B3, fatty and amino acids,  nine antioxidants, Calcium, Selenium,  as well as Vitamins A and C.

It resembles a cross between a pear and a melon. It is a sweet fruit but is often compared with tomatoes and eggplant. It comes from the native lands of South Africa and is exported to as far as New Zealand and Turkey. This fruit is useful for people with diabetes, heart disease, stroke, and high blood pressure. The regular consumption of this fruit can improve stamina.

This fruit contains lot of fatty acids like stearic, palmitic acids, linoleic acid including Omega 6 oils. It is a good substitute for Omega 6 oils in fish. It does not have any cholesterol or saturated fats. This fruit is also high in protein, full of good energy giving carbs, B and C vitamins, Zinc, Potassium, Calcium and is also rich in fiber.

This fruit is a part of the nightshade family and has a lantern-like husk. It is often related with tomatoes due to the mild acidity that it contains. It can be eaten raw or used in desserts, salads, flavoring, jams as well as jellies and can also be dried to be served just like raisins.

This fruit is often used in South America and looks just like grapes. It is also a well loved ingredient by wine creators. Ultimately this fruit tastes sweet like grapes. However, it goes  through a gamut of flavors as the days go on. When it’s freshly picked it tastes like guava; the second day it can taste like a mangosteen; on the third day a lychee; on the fifth a sweetsop fruit; on the sixth day and eighth day after the fruit has been picked it will taste like grape fruit. It’s usually best to eat this fruit during the ninth day for the best flavor.

In the U.S it is called the blowfish fruit. It has a spiky yellow exterior and has a juicy green interior. It amazingly tastes like the combination of a cucumber and a zucchini and contains Vitamin C and fiber. It is also being exported in countries like Australia, Chile and New Zealand. The African Horned Cucumber can be eaten at any stage of development – young, mature green or when ripe and can be eaten fresh or turned into a juice.  It can also be cut open and sprinkled with sugar and salt while removing the shell or used in a fruit salad. It is likewise delicious when pickled in vinegar. Some are also claiming that the boiled roots treats gonorrhea.

Synsepalum dulcificum or Miracle fruit receives its name from its ability to make sour foods like lemon taste sweet when  mixed together.  This effect is due to a chemical in the fruit called miraculin.  When the fruit is eaten, the miraculin  molecule binds to the tongue’s taste buds, causing sour foods to taste sweet.  This fruit is a good alternative for people who are trying to lose weight and for people who are undergoing chemotherapy due to its ability to counteract the “metallic” taste, a side effect of chemotherapy.

This orb shaped fruit is often found in Southeast Asia, Bhutan and India and has now reached the shores of Hawaii. It is Sour when unripe and sweet when ripe and has a taste similar to bittersweet grapefruit. This exotic fruit contains protein, carbohydrates, fiber, calcium, vitamin A, thiamine, riboflavin as well as ascorbic acid.

This is a weird looking fruit that looks like a furry strawberry from the outside, but looks like a lychee on the inside. It has a wilder and smaller version that can be found in Costa Rica where it is called Chinese sucker. Rambutan fruit is also popular in the Philippines and contains a lot of nutrients. It has protein, carbohydrates, fats, iron, calcium, Vitamin C as well as phosphorus while the stem has tannin, iron, pectin as well as flavonoids.

There was a time when there was a huge surge in the market for Noni due to its ability to provide a lot of health benefits. Countries like the U.S, Australia, Philippines and other South East Asian nations had a huge demand for Noni. The fruit is rich in fiber, vitamin A, Iron and Calcium and is on the staple diet of a lot of Pacific Islanders. The fruits can be cooked into a stew, eaten raw with salt or turned into a juice or herbal medicine.

Known as pitaya, the dragon fruit can be found all throughout Asia, North America and South America. In the Americas it has a sour version while a sweet version is to be found in Asia. It is used for boosting the immune system,  aids in digestion and promotes the health of probiotics in the body. The fruit is also known for its ability to lower blood glucose levels for type 2 diabetes patients.

Java Plum is a popular fruit in the lowland parts of the Philippines. Filipinos call them duhat. It is a combination of sweet, mildly sour and astringent flavor and turns the tongue into a purple color when eaten in large quantities. It is also being used to control diabetes in Ayurveda healing systems and is used as Chinese medicine for digestive ailments.
The leaves of the Java Plum are also being used to control blood pressure and gingivitis. This fruit also contains high levels of Vitamin C and Vitamin A.

Soursop is the fruit of the Annona muricata which is a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean, and northern South America. This fruit is rich in Vitamin B, Vitamin B2 as well as vitamin C. Some research performed in a preliminary vitro laboratory suggests that the Soursop may have the potential to cure some infections. Some internet advertisers are claiming that the Soursop can even cure cancer but this is a disputed statements as scientific tests have not been able to substantiate the claim.

Lucuma fruit is believed to boost the immune system and supply the body with vitamins, minerals as well as anti-oxidants. Some are using it as a powder to flavor cakes, ice creams and other mixtures like smoothies. While this fruit is not to be considered as a super fruit, it still contains wonderful properties that can be used as a substitute for chemical ingredients. The fruit is also rich in fiber, Vitamins B1, B2 and B3 and does not cause the blood sugar to spike, a great benefit for diabetics.

Spanish plum is used as a diuretic and antispasmodic. The liquid is also being used as an antiseptic for wound and can also heal mouthsores. The syrup of the fruit has been used as a cure for chronic diarrhea. In the Philippines, it is called sineguelas and is being used to cure stomach bloating, intestinal gas as well as ulcer and dysentery.

This fruit is a variety of the cactus and has sweet and brightly colored pulp. It also smells like watermelon and comes with a number of hard black seeds. It is beneficial to the body because it can provide fiber and Vitamin C as well as potassium. Once this fruit is ripe it can be stored in the fridge and it can last for up to a week.

The Tamarillo is a good source of vitamin C and can be used raw in salads. The fruits are egg shaped and about 4-10 centimeters long. Their color varies from yellow and orange to red and almost purple. Some come with long stripes. Red fruits tend to be more acetous while yellow and orange fruits are sweeter. The fruits are very high in vitamins and iron yet low in calories averaging to about 40 calories per fruit.

This oval fruit has a thin green skin with a soft granular flesh and is a potent source of Vitamin C.  It also has small amounts of B vitamins and is delicious when cooked. The fruit is also very fragrant and can be left at room temperature for a few days. It should only be eaten when ripe because it has a bitter taste otherwise.

This fruit is a good source of vitamin C, however, this fruit needs to be cooked before consumption which eliminates most of the vitamins. The fruit is also useful in providing fiber or pectin which makes it an ideal component of jelled confections. Once this fruit is ripe, it will turn yellow all over. It can still be kept in the fridge but in order for it to be able to stay longer, it has to be wrapped individually since it bruises easily.