9 Exotic Fruits You Need to Try

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++Lychee (Litchi chinensis)

Originally from China, lychees grow on beautiful evergreen trees. In a single season, one tree can produce up to 24,000 of these small, round fruits. They feature a rough, pinkish-brown skin that peels away to reveal pearly, translucent flesh. The flavor is intensely floral and aromatically sweet. Just watch out for the large seed in the middle—it’s definitely not for eating!

++Prickly Pear (Opuntia ficus indica Mill.)

The prickly pear cactus is native to the Americas and was a staple crop for the Aztecs. These egg-sized fruits come in shades of green, yellow, or red and are protected by tiny spines (so handle with care!). Inside, the flesh is a refreshing mix of sweet and tart, tasting a bit like a cross between a pear and a melon.

++Passion Fruit & Maracuya (Passiflora edulis)

Passion fruit hails from tropical South America. While the purple variety is common, the yellow “Maracuya” type is often larger with a more acidic punch. Don’t let the looks fool you: these fruits are actually at their best when the skin starts to look a little wrinkled. That’s when the signature sweet-tart aroma is fully developed. Bonus: the crunchy seeds are totally edible!

++Persimmon / Kaki (Diospyros kaki)

Persimmons are one of the world’s oldest cultivated fruits, grown in Asia for over 2,000 years. You’ll often see varieties like Fuyu or Sharon fruit at the store. You’ll know they’re ripe when they give slightly to gentle pressure. The juicy, honey-like flesh can be scooped right out of the skin. They’re great in fruit salads, but try them in a bitter green salad (like endive) for a sophisticated flavor contrast.

++Dragon Fruit / Pitaya (Hylocereus undatus)

With its vibrant, scaly skin, it’s easy to see why this fruit is named after a dragon. These stunning fruits can weigh up to a pound. The inside is speckled with tiny, edible black seeds set in a soft, jelly-like flesh. The taste is mild and refreshing—think of it as a very subtle, slightly sweet kiwi.

++Jackfruit (Artocarpus heterophyllus Lam.)

Jackfruit is a total game-changer for plant-based cooking. When young, the flesh has a texture remarkably similar to pulled chicken or pork, making it a favorite for curries and tacos. These giants can weigh over 20 pounds! If you eat it ripe, it’s sweet and tropical. Pro tip: the seeds can be roasted and salted for a snack that tastes a bit like chestnuts.

++Pineapple (Ananas comosus)

Did you know a pineapple isn’t just one fruit? It’s actually a cluster of up to 200 individual berries that have fused together! A ripe pineapple will have a heavy, sweet fragrance at the base. Whether the flesh is pale white or deep yellow, it’s the ultimate symbol of tropical sweetness.

++Pomelo (Citrus maxima)

Think of the pomelo as the grapefruit’s larger, mellower cousin. These pear-shaped giants can grow quite big and have a very thick rind that’s surprisingly easy to peel. The flavor is sweet and citrusy but lacks the intense bitterness you often find in standard grapefruits.

++Mango (Mangifera indica)

Mangos come in all sorts of colors—red, yellow, or green—depending on the variety. To tell if a mango is ready to eat, give it a gentle squeeze and a sniff; it should be soft and smell like paradise. Peel it carefully to get to that buttery, sugar-sweet flesh. Just remember there’s a large, flat pit in the center you’ll need to slice around.

%%Our Secret Tip: Cherimoya (Annona cherimola)

If you haven’t tried a Cherimoya (sometimes called a Custard Apple), you’re missing out! Mark Twain once called it “the most delicious fruit known to men.” The creamy flesh tastes like a dream blend of banana, pineapple, and a hint of cinnamon. Just scoop it out with a spoon like a kiwi (but don’t eat the seeds!). For a gourmet twist, try pairing it with something salty, like thin slices of prosciutto.

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