Ho wever, there are lots of other fruits in the world, and Bright Side collected 20 of the hardest to find. Who knows, though? Perhaps they’ll also be on every table one day soon.
This fruit resembles ice cream more than anything else. It melts in your mouth like a tender cream and is known for its fever-reducing and dysentery healing properties. The only drawback is that its seeds are poisonous.
The biggest peculiarity of durian is its awful smell combined with delicious taste. The fruit contains organic sulfur which explains its odor, but it tastes like nuts and cheese with tints of different fruits. Another thing is that it causes a sharp increase in blood pressure.
Jackfruit trees have large fruit whose weight is up to 70 pounds and length is 3 feet. Their flavor is a mix of banana, pineapple, and mango, while jackfruit seeds taste like chocolate when fried.
Jabuticaba’s taste resembles grapes, and it’s used to make jelly, wine, and liqueurs. Its dried skin is a popular treatment for asthma in Brazil.
These berries have seemingly magical properties: eat one of them, and whatever you eat in the following hour — anything — will seem sweet to you.
These sweet fruits taste like raspberry or mango and contain much more potassium, beta-carotene, and vitamin C than ordinary bananas.
It’s also known as horned melon and African horned cucumber or melon. The ripe fruit tastes like a mix of cucumber, kiwi fruit, and banana.
Tamarillo is a relative of the tomato, eggplant, and chili pepper. It resembles sour-sweet tomatoes and passion fruit. It’s suitable both for dessert and garnish.
This fruit is valued for its fragrant skin with an aroma of violets. There’s precious little pulp in it, so it’s barely edible and tastes like lemon skin. Yellow “fingers” are often used in cooking fish and salads.
Due to its reddish-brown scaly skin, it’s sometimes called snake fruit. Salak is fragrant yet unusual to taste: it resembles pineapple and banana with nuts. Also, the skin can prickle you, so peel it carefully.
Black sapote is, perhaps, the only fruit that’s adopted this color to indicate ripeness. It resembles chocolate pudding in everything from taste to texture, and it’s much more healthy.
It looks cute — like a tiny watermelon. Despite being a fruit, melothria isn’t sweet; it’s more like a cucumber with a hint of lemon juice.
Another fruit that’s ripe when it’s black, though in this case it’s only about the skin. Biriba tastes like lemon pie.
An unusual mix of tastes: root beer and brown sugar. Its seeds have hooks that can catch in your throat if you don’t remove them before eating the fruit.
This fruit can be eaten at different stages. When it’s ripe, it’s sweet and creamy, while an underripe one resembles freshly baked bread.
Australian finger lime
The pulp resembles fish eggs in structure, hence the unofficial name of “lime caviar.” Small juice vesicles that pop on chewing contain juice that’s similar to a regular lime.
A close relative of and sometimes even a replacement for cocoa. An interesting alternative to chocolate with a more complex taste.
Widely known as lychee’s little brother, longan is sweet and juicy with a rich musty aroma. This fruit contains lots of sugar, vitamin C, calcium, iron, and phosphorus.
kebia fruit are sweet and fragrant, tasting much like raspberry. They’re eaten for dessert, and the skin is stuffed with meat.
A species of screwpine native to Polynesia. The fruit can be eaten both raw or cooked and even used as dental floss. Wedges are made into necklaces, while the leaves are useful for mending and are said to have medicinal properties.