Top 10 Fruits You’ve Never Heard Of Part 11

Top 10 Fruits You’ve Never Heard Of Part 11


We’re back again bringing you rare and unique
fruits from around the world. Coming up on this episode of Top 10 Fruits You’ve Never
Heard of Part 11. Number ten, Beautyberry
Grown on a small deciduous evergreen shrub that grows up to 6 feet or 2 meters tall,
the beauty berry produces white to pinkish flowers will develop into these bright purple
berries. Measuring 2 – 5 mm in diameter, this fall season berry will last well into the
winter and will be an important food source for birds when there isn’t much to eat.
Native to east and southeast Asia, which is typically not where berries grow, it can also
found in North and South America, Australia and Madagascar. This highly astringent berry doesn’t taste
great has a similar but not quite as bad taste as the porcelain berry which we covered in
the previous episode. Mostly an overpowering bitter taste with mild sweetness is present
in this berry which are typically used for making jams and not much else. There is another
unique, useful function of this plant, the leaves contain a poison that can be used to
stun fish which makes for an easy day of fishing. Used in traditional Chinese medicine, the
beautyberry is most commonly used for treating inflammation and bleeding disorders. Side
effects aren’t known from the consumption of this fruit as it isn’t consumed regularly
in any large amount. Some people have experienced slight nausea after eating them. The essential
oil created from this berry has been found useful at repelling insects. Number nine, Kwai muk
Native to Southern China, this lumpy, bumpy orange fruit is a part of the artocarpus family
which is mostly famously known for the breadfruit and jackfruit which we’ve covered in previous
episodes aswell. Grown on a large evergreen tree up to 15 feet or 4 and ½ meters in China
this fruit has been found to thrive in Florida where the tree can reach up to 25 feet or
7 and ½ meters in height. Cultivated primarily for local consumption in Florida, this tree
is not only provides a source of food but a beautiful aesthetic evergreen tree. Ripening
from August to October the kwai muk fruit is a velveting skinned fruit that ripens within
1 – 3 days making it not viable for commercial production The red flesh on the inside is
a good indicator you’ve picked a ripe one to eat, being a member of the autocarpus family
latex will be present when unripe just as with the jackfruit. Being yellowish orange
on the outside when perfectly ripe, a green colored kwai muk will be unripe and overly
sour. If you wait too long they’ll become overripe and have a fermented taste to them
just as a pineapple has. Inside a handful of seeds will be found that
should be spit out, it’s important to note while the seeds shouldn’t be consumed the
skin can unlike a jackfruit. They have a sweet and tart flavour similar to an apricot with
sour elements of a citrus fruit. Being juicy and full of fiber the kwai muk is a tasty
fruit that can be enjoyed fresh, dried or preserved with salt and sugar syrup. Number eight, Rattan Fruit
The first thing that comes to mind when you hear the word rattan may be the wicker like
furniture and weavings that comes from this climbing palm. Despite all the creation that
is done with the stems of this palm, it actually produces a fruit as well. There are 40 different
varieties with some of them not being edible. Within the edible varieties are multiple different
looking rattan fruits that’ll have different sized spacing and shapes of the scales on
the outside of the fruit. The snake like skin of this fruit is similar to that of salak
or snake fruit as they are in the same general family. Among the tallest rattan is the littuko
variety which are harvested by placing a primitive ladder next to the tree and cutting off the
entire bunch of rattan at once. Found in the philippines and India this fruit
isn’t commonly consumed anywhere really, even by locals. Offering a comparable experience
as biting into a lemon, sour will overwhelm your tastebuds. On the inside if a large seed
not offering a lot of flesh to enjoy, this isn’t the case though with the littuko variety
which is seedless. Chewing the seeds apparently has a similar buzz effect, that of 6 cups
of coffee, as betel nut. Available from April to September the rattan is being planted as
a tree to reforest certain areas of the Philippines and slowly increasing in popularity as a local
food to eat. Number seven, Quandong
The desert quandong or native peach as it’s also to referred to as has multiple additional
names coming from different indigenous groups. This hemiparasitic plant or one that can photosynthesize
using the root system of another plant is found in the central deserts and southern
areas of Australia. This tall shrub up to 20 ft or 6 meters tall produces a green fruit
that will turn red when ripe. Enjoyed by the locals of Australia the quandong is also a
staple fruit of the Australian Emu population. Commercially it can be found throughout the
southern regions of Australia. It has tart flavour like a peach or apricot with a large
seed on the inside. An unusual find in the fruit kingdom, the quandong has a substantial
amount of fat per fruit with over half its weight being fat. Being high in vitamin C
and good for the skin, this fruit has the ability to scavenge free radicals from the
body. Number six, Osage orange
This spherical lumpy, bumpy fruit measures up to half a foot in diameter and comes from
a tree in the mulberry family. The name comes from the Osage Native Americans who would
use the wood from this tree to create bows and clubs. Other names for this fruit are
hedge apple, horse apple, monkey ball and mock orange.
When cutting into one sticky white latex oozes out, their woody like pulp is tough with an
unpleasant flavour much like a watermelon rind mixed with a cucumber. The oblong seeds
in the middle which are edible, are the most desirable part of this fruit by both humans
and animals mostly notably by squirrels. Extracting them from the fruit is a painstaking process
which yields a tasty seed that has a flavor reminiscent of sunflower seeds. Seeing how
most creatures won’t eat this fruit, it is believed extinct mammals like the ground
sloth, mastodon and mammoth ate this fruit and spread the seeds around. Many people claim
this fruit will repel insects by chopping it into chunks and placing it around the area
of which you want to keep them away. Number five, Santa Claus Melon
Initially named piel de sapo in Spanish, which I’m sure that was a terrible pronunciation
of, translates to toad skin, this melon was renamed to Santa Claus melon because of it’s
long shelf life usually until Christmas. This football shaped melon has spotty dark and
light green skin on the outside with pale yellowish white flesh on the inside. This
melon gives no indication of ripeness like many others do with their scent which leads
you to just look for wrinkling, browning spots and a good dose of luck to know when it’s
properly ripe. Offering a light and fresh like a mix of a
honey dew and a cantaloupe with the flavour leaning more towards the cantaloupe. It has
a very dense and juicy flesh with more liquid than the other melons yet it’s lower on
the squishy and slimy side of melons. While still firm it’s not nearly as crisp as a
hami melon. They are eaten raw, added to fruit salads,
tarts, sauces and sorbets. Able to be keep in the refrigerator for 2 months this melon
prefers warm climates to grow. Being a melon of the casaba type which originates from turkey,
the santa claus melon is cultivated in South America, Spain and Southern United States. Number four, Kiwi berry
Measuring just the size of a large grape, this baby version of the kiwi has no fuzz,
a green exterior and is much more of a delicate fruit. Native to Korea and China the kiwi
berry has long been grown in New Zealand, since 1902 to be exact. Being a cold hardy
kiwi the kiwi berry is one of the few tropical types fruits that’ll grow in cold northern
climates. Multiple different varieties exist that come in different sizes and different
colors with some tinted a reddish color. The one we see here is called isaiah which is
a self fertile kiwi berry but benefits from boosted pollination being planted next to
a pair of a male and female arctic cold hard kiwis. Ripening in the fall, as the kiwi berry
develops it’ll be rock hard and quickly transition into the soft yet delicate fruit
as it’s ripe. Their unpredictable shelf life hasn’t made
them a viable commercial crop but you can find them once in a blue moon at whole foods
for top dollar. Rich in vitamin C, A, E, potassium, fiber, iron and calcium this little nutrient
powerhouse tastes sweet and sour with a nice amount of tartness to it. Packing a very strong
kiwi flavour, more than a kiwi they’ll tend to be more sweet and less sour the more ripe
they are. A rare but tasty treat that shouldn’t be skipped if the opportunity arises. Number three, Snowberry
An elegant name with a nasty secret, this berry also goes by waxberry or ghostberry.
I’m not sure if ghostberry is in reference to it’s pale white color or from people
dropping dead from how bad this berry tastes. There are 15 different species with all but
1 being native to North and Central America, the other is native to China. Packed into
tight clusters of white berries with a grainy texture on the outside, the inside offers
a slightly juicy cotton candy like visual. Sometimes the snowberry will have a pinkish
hue to it. Despite it’s appetizing look this berry while edible is sometimes called
famine berry due to it’s mealy bitter eating experience. Tucked deep within the depths
of the bitter overload are delicate and pleasant hints of wintergreen. Each berry has white
flesh with 2 hard seeds inside that are as tough as a bank vault, well probably not but
strong enough may lay dormant for 10 years before sprouting. It should be noted too,
eating the seeds taste exceptionally bad and should be spit out. These berries are best “enjoyed” cooked
or made into a jam that you’d give to someone you don’t like. The saponins, or toxic compound
which is present in many foods we eat, are a little bit on the high side within the snowberry
which doesn’t affect adults all that much but will cause children to vomit, get nausea
and diarrhea. Number two, Jan Kuperus Crab Apple
Ranging anywhere from 10 to 40 feet or 3 to 12 meters tall this ultra rare crab apple
was discovered by a dutch nursery owner in the Canadian province of Alberta. While usually
a rare fruit will have a small region it comes from, this crab apple only has one tree it
originates from. Slowly it has been grown and sold by local nurseries but is still a
very rare fruit to find, so rare in fact if you search on youtube there are exactly 0
search results for it. Luckily for all of us my neighbor has one which is how I got
my hands on it. The Jan Kuperus crab apple is a very small
red apple, which can apparently turn purple, with a powdery yellowish to white flesh inside.
While the inside is very grainy and powdery it has a very nice sweet and tart taste to
it. Not just a normal crabapple this little fruit has what could be described as almost
an apple pie taste to it. Best eaten when they are firm and smooth, if left alone they
will start to wrinkle creating a richer taste until it eventually goes bad when over ripe.
These fruit are usually left for birds to eat at as they won’t fall off the tree and
remain until the birds eat them over winter. Number one, Nutmeg Fruit
Bearing one of the most unusual fruits of them all, the evergreen nutmeg tree produces
an oval shaped, egg sized fruit which is home to the nutmeg seed which what it’s known
for. Covering the seed is a bright red aril or this bizarre waxy red flesh. This red flesh
you have probably heard of, it’s dried and made into a potent spice called mace which
is also used in pepper spray. While we are talking about the hazards of the nutmeg fruit,
nutmeg itself can be toxic or deadly if more than 4 tsps are consumed at once. Grown on what are known as the spice islands
or Moluccas Islands of Indonesia, this fruit will grow until it cracks in half revealing
the red aril and seed. The outer yellowish flesh that houses the seed or pericarp is
the actual fruit which has a bizarre mix of flavours. A strong nutty nutmeg taste, a dash
of bitterness and a lot of dry mouth is what you can expect but locals don’t usually
eat it raw. Candied, dried or mixed with sugar the nutmeg fruit will suddenly taste much
better like a delicious candied treat. Sometimes it’s boiled to make nutmeg juice, blended
into a smoothie, made into jam, pickled, added to chutney or shredded on savory dishes. If you want to get your hands on some unique
tropical fruit, why not check out our friend’s at miami fruit and use coupon code Titan for
5% off when placing an order. I hope you enjoyed this episode, have you
been inspired to try any of these fruits, let us know in the comments down below and
until the next one have a good one.