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Native to Southeast Asia and now cultivated in tropical climates around the world, mangosteen is rich in B-vitamins and has a pleasant, tangy taste and juicy texture.
A fruit that tastes like chocolate pudding, what's not to love? Actually, this darker-hued member of the persimmon family isn't truly creamy or chocolatey, but it does have a delicious taste all its own, and makes a good addition to smoothies, too.
Little-known outside its native Indonesia, salak is sometimes known as 'snake fruit' due to its scaly-looking shell. Peel back the serpentine skin for a fruit that looks like garlic but tastes sweetly acidic.
Found in tropical regions, the bulky breadfruit is a nutritional powerhouse filled with protein, vitamins, and minerals. The starchy fruit is sometimes compared to the potato, and is at its best when cooked and used in savory recipes.
A member of the citrus family, the Buddha's Hand is an Asian fruit that looks like a lemon farmer's fever dream. It's less bitter than an actual lemon, however, and the entire fruit can be sliced and eaten in sweet and savory dishes.
Commonly referred to in English as 'Dragon Fruit,' the Pitaya is a tropical beauty that scores highly in the taste and nutrition stakes too. Low in calories and high in fiber, it packs a powerful antioxidant punch.
Kepel, or 'kepel apple' as it's sometimes known, won't win any beauty contests but it tastes better than it looks. Rarely found outside its native Indonesia, it is known as a natural diuretic and even said to improve body odor!
It might look like a juicy watermelon, but don't expect this pretty radish to taste sweet. From the heirloom Chinese Daikon radish family and increasingly harvested around the world, it has a peppery, crunchy flavor that makes it a pretty addition to salads.
From the same fruit family as the lychee and guaraná, ackee has a disarmingly eyeball-like appearance, but is a popular ingredient in Jamaican cooking. It's not for newbies, though: eaten unripe, the fruit can be poisonous.
A popular cocktail ingredient, passionfruit can be eaten straight from the shell. Just dig a spoon into the sweet/sour seeds. Don't expect to be filled with passion, though—in the fruit's native Brazil it is known for its calming and sleep-inducing properties.
It looks and smells a bit like the jackfruit's spikey little brother, but durian has its own distinct creamy taste. But hold your nose before you eat it: the southeast Asian fruit is sometimes called the stinkiest fruit in the world due to its high sulfur content.
Sometimes called the 'German turnip,' kohlrabi is actually a member of the cabbage family. Don't be afraid of its otherworldly appearance—kohlrabi has a mild taste and crunchy texture that makes it a great ingredient for slaws and salads.
Slice open the tropical carambola and you'll instantly see how it earned its popular nickname, 'star fruit.' Its good looks make it a star ingredient in fruit salads and atop cakes, but its zingy taste makes it good on its own, too.
This curious-looking brassica is similar in taste to broccoli, and can be eaten in much the same way—roast it, boil it, or slice it and serve slices raw as crudités with dips. It's a guaranteed conversation starter for dinner guests.
Found in the Americas and the Caribbean, this unusual fruit looks like a tiny lime but is a whole lot nicer to nibble on. Peel off the skin and there's a tangy fruit that can be added to drinks or just sucked from its seed.
The cashew nut may be familiar, but who knew it grew from an edible fruit? With a strong, distinctive taste and high levels of vitamins B and C, the pulp of the caju fruit is popularly turned into a fruit juice in its native Brazil.
Native to the Andean regions of South America, this little beauty looks like a tiny banana until you slice it open to reveal—surprise!—passionfruit pulp. The tangy flesh and seeds can be added to drinks or just scooped out of the shell.
Native to tropical regions of South America, the fruits of this flowering plant are sour-sweet, and extremely high in vitamin C. They can be picked and eaten raw when ripe, or added to jams and jellies.
