An Insider’s Guide to Freaky Fruit

How do you like these apples? Or rather these durians, ackees, and pulasans? We’ve cherry-picked what we think are the top bananas in the world of weird fruits and have gathered them here with a little info on what they are and why they’re cool. Some may be familiar, others less so. Next time you’re at an international market, don’t be afraid to purchase a piece of freaky fruit! We promise: it won’t bite.

Buddha’s Hand

While Buddha’s Hand seems more like a lost attraction from a sideshow than an addition to the dinner table, they can be used in place of lemon zest in a variety of recipes (salads, flavored sugar, etc), as they have a less bitter pith. Or, if you’re too fascinated to slice it up, you can always keep it on your desk to smell when you’re feeling stressed, need a pick-me-up, or just something to pique your curiousity! (The scent of citrus is a known calming agent.)

Jackfruit

These spiky, unevenly-shaped behemoths are native to South and Southeast Asia, and have a taste similar to Juicy Fruit gum. In the Western world, the jackfruit’s odor is avoided and as such the fruit is often eaten when it is unripe (and does not have a strong smell). In India, ripe bulbs are dried and fried in oil to make a snack similar to potato chips.

Dragon Fruit

Also known as pitaya, the dragon fruit is actually a type of cactus, originally grown in Central America. The contrast between the outside, which is bright pink and almost petal like, and the inside, which is white, flecked with what looks like pale black poppyseeds– makes it one of the more beautiful fruits on the list. With a taste similar to a kiwi, the dragon fruit is most commonly enjoyed fresh (just remember to remove the skin).

Durian

Known by and large for its smell, the durian fruit is native to Sumatra. Typically eaten fresh, it is also sold as a paste. The flesh of the fruit that lies beneath its spiny and woody exterior is described as having a rich, complex custard taste.

Mangosteen

The mangosteen’s rounded white slices, deep purple rind, and curved green sepal are like something out of a cartoon, seemingly drawn in thick pen to live on a character’s table. Its smooth exterior disguises the acidic fruit within, which is typically eaten fresh as a dessert. Believed to have been first domesticated in Thailand, the mangosteen has proven difficult to cultivate outside of its original habitat. Still, growers have found some success in its cultivation in Ghana, where the slow-growing tree’s twigs are used as chew sticks.

Cape Gooseberry

Known by many names– Inca berry, African giant ground cherry, amour en cage— the cape gooseberry is native to Brazil, despite its many international names. Inside the papery exterior, the juicy berry has a smooth, waxy skin. Technically a nightshade, the cape gooseberry is not to be confused with the gooseberry, which occupies an entirely different genus.

Ackee

The ackee’s cheerfully-colored exterior belies its dangers: the unripe fruit can cause Jamaican Vomiting Sickness– a condition known to cause coma and sometimes death. The fruit is safe once the it has opened naturally, however the black seeds must also be avoided, as they, too, are incredibly toxic.

Wood-Apple

Though its brown mealy pulp is certainly not its most appealing attribute, the wood-apple is cherished as a dessert in Southeast Asia. Once the rind is split with a hammer, the inside can be eaten with sugar or blended with coconut milk to make a refreshing drink, or frozen into a delicacy similar to ice cream.

Makrut Lime

Though makrut limes are better known as kaffir limes, the term kaffir is actually considered offensive in many countries. At first glance, the makrut lime looks much like a typical lime, but on closer inspection its bumpy, almost brain-like surface betrays it as something more unusual. The leaves are frequently used in Thai dishes and it is recommended that when using the fruit itself, to cut it into very small slices to enhance flavor.

Pulasan

Eaten fresh or made into a jam, the pulasan is sweeter than lychee and rambutan (with which it is often confused). Beneath its red, leathery rind the pulasan offers a sweet, glistening white fruit, the seeds of which can be used to make a cocoa-like drink.