Top 10 Fruits You’ve Never Heard Of Part 12

From cold climates to the jungles we count
down another 10 fruits you need to see to believe on this episode of Top 10 Fruits You’ve
Never Heard of Part 12. Number ten, Chilean Guava Indigenous to Chile, which should come as
no surprise the chilean guava is also home to the southern regions of Argentina. Commonly
and unknowingly this fruit is also known as strawberry myrtle, ugniberry, murtillas, chilean
guava or tazziberry. Tazziberry was named after Tasmania, after they started to be commercially
produced there in the 1990s and didn’t think the name chilean guava was a great name for
it to be marketed for sale so they gave them their own name. Grown on a small evergreen shrub this berry
measures in at ½ inch or 1 cm in size. Ripening in autumn a fully ripe chilean guava has the
smell and taste of pineapple, flowers and wild strawberry. The more ripe the chilean
guava is the more pineapple taste is present, when firm and more unripe they’ll taste
less sweet and have a sour element to them. This blueberry sized fruit has a little hat
on top that pops off like a little fruit toupee. They are used to make jam, jellies and desserts
in Chile but go great in ice cream, smoothies or just eaten raw. Not only used in sweet
dishes they pair well with savory foods as well. Hardy to 14 degrees fahrenheit or -10
degrees celsius these berries can be grown in many places that experience snow like in
my front yard here in British Columbia, Canada. Offering a lot of fibre, vitamin C and K they
are a tasty, healthy addition to one’s diet. Number nine korean melon. Believed to have originated in India and eventually
made it’s way over to Korea, the korean melon, chameh melon, oriental melon, japanese
cantaloupe or sun jewel is a small, elliptical shaped fruit. Regionally the korean melon
is called Tian Gua in China, Makuwa in Japan, Chamoe in Korea, Cantaloup Du Japon in France
and Dura Gan in Vietnam. The ideal location for this melon to grow is where it’s known
from, North Gyeongsang Province Korea. This drought tolerant plant produces fruit that
perishes quickly around 1 week after being picked. While edible off the vine its best
enjoyed chilled. The korean melon tastes like a mix of a pear, honeydew, cantaloupe and
a cucumber. Inside is full white flesh and seeds, you’ll want to peel this fruit just
like any other melon although some people eat the skin of the korean melon. Not only eaten fresh they are made into a
pickle in korea called chamoe jangajji, added to salads, desserts, smoothies and ice cream.
They pair well with cucumber, berries, lychee, coconut milk, ginger and mint. Available in
late summer and fall this highly hydrating fruit has three quarters of its weight being
liquid. Offering high amounts of vitamin a and c the korean melon is great for weight
loss being low in calories and high in fiber, a natural solution to constipation, lowers
cholesterol levels and promotes healthy bones. Number eight, Amla. This indian gooseberry, emblic or amla as
it’s called is a subtropical fruit native to India. This small round green fruit with
translucent skin has 6 to 8 yellowish bands on the inside with a tough outer skin. Consumed
and used in Ayurvedic medicine, they taste sour and bitter and full of juice. When I
first found this fruit I bit into it while walking down the street and started gasping
and puckering my face as people walked past. Typically juiced and dried into powders that
are capsulized, if eaten fresh the bitter taste may be off putting by can be easily
offset with a pinch of salt. Soaking them in salt before consuming will help reduce
the bitterness. They are mildly astringent with the center of the fruit having a hexagonal
shaped stone with 6 seeds inside. Traditionally they are used in India in chutneys, sweet
and savory dishes or pickled. A sweet preserve called Amla murabba is eaten on India flatbread.
Sometimes baked into tarts, their juice is also used to flavour vinegar and marinades.
Presenting a significant source of a wide array of antioxidants, 20 times the vitamin
C of an orange, there’s many upsides to this less than desirably tasting fruit. Number seven, Coco de Mer Coming from a rare species of palm tree called
the Coco de Mer, this ultra rare coconut is native to the Seychelles archipelago in the
Indian Ocean. Many legends have been formed around this fruit as a result of them floating
across the ocean and washing up on shores of countries where they don’t naturally
grow like the Maldives. Their suggestive shape and mysterious origin was propagated these
legends, like growing on underwater trees, only to finally have the curtain pulled back
on the mystery after the globalization of knowledge traveled across earth. Any of the
coco de mer fruits found in the ocean aren’t fertile and won’t sprout which if they did
the mystery would have been solved much earlier. The reason for this is the coco de mer can’t
float and when it falls into the water they sink to the bottom where the husk decomposes
and fall off releasing the nut inside. The gases inside will cause the bare nut to be
lifted to the surface and eventually end up somewhere else like the Maldives. Producing the largest seed in the plant kingdom
this fruit has separate male and female trees unlike the coconut palms. Also called the
sea coconut or double coconut the coco de mer is sole species in it’s family that
grows on a palm up to 111 feet or 34 meters tall. With that said the largest tree found
was 186 feet or 56 meters tall, good luck climbing that.
This fruit holds 5 world records with the most interesting being the largest wild fruit
ever recorded at 92 lbs or 42 kg. With it’s husk on they are green with a brown cap, inside
the fruit 2 to 4 seeds can be found. Typically the kernel of the fruit where the flesh is,
is thrown out so the shell can be sold to tourists. In Asia they are a popular item
to buy as they are believed to be an aphrodisiac. Trying this fruit can be a difficult task
as there is an $800 fine for those who sell the fruit. Only people who posses a tree on
their own land are allowed to give away one of the fruits for tasting. The flesh inside
is custard like that has an earthy taste with a hint of citrus. If prepared in a traditional
manner on the Seychelles they’ll be added to ice cream, mousse, flan, parfait, and even
bread. Locals will harvest these nuts but must keep
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and costa rica the white sapote hails by the names of casimiroa, mexican apple, and cochitzapotl
in the Nahuatl or ancient Aztec language. Grown on an evergreen tree 16 – 52 feet or
5 – 16 meters tall the white sapote is a drupe or stone fruit that has edible flesh with
inedible skin and seeds. The skin will turn green to yellow when ripe in some varieties,
depending on the ripeness it’ll taste anywhere from bland to a yummy mix of banana, pear,
peach and vanilla. The green skin variety will have white flesh on the inside where
the yellow skin variety will have yellow flesh on the inside. With creamy white pulp and
the texture similar to that of a ripe avocado, the seeds contain narcotic properties. Nahuatl
the aztec name for this fruit meaning sleep sapote comes from the sleep inducing poison
compound from the leaves and seeds of the tree. The white sapote helps remove mucus
from the body and curing a common cough. A potent source of phosphorus, calcium, and
potassium makes this fruit great for building strong bones and it’s vitamin e is good
for maintaining healthy skin. Number five, Jumbo Blueberry. Grown in southeast Georgia, United States
by Nature’s Partner this blueberry is known for their sweet flavour, crisp bite and their
obvious massive size. What’s very much different about eating these blueberries is the sheer
amount of blueberry material you’re eating. This brings on a different experience eating
blueberries as there is just more pulp and juice to enjoy. Having a blueberry flavour
profile that is sweet with a bit of sour to it as these blueberries start to wrinkle the
sourness will disappear if that’s more to your liking. Within the jumbo blueberries
the slightly smaller ones have a stronger flavour whether that’s sweet or sour with
the larger ones being a bit more mild. The flavour comes in waves as it hits your tongue
that is very complex and interesting to your taste buds. Varying from a bright whitish
color to a darker purple on the inside the texture on the inside is almost a yogurt like
consistency. Being full of fiber and high in vitamin c
and k, these blueberries just like their smaller counterparts are a potent source of antioxidants,
reduce DNA damage which may protect against cancer and aging. They protect cholesterol
in your blood from becoming damaged by reducing levels of oxidized LDL cholesterol. This in
turn helps reduce risk of heart disease. The jumbo blueberry is also a strong combatant
against diabetes and can help maintain brain function and improve one’s memory. Number four, Plumier’s Bromelia. This terrestrial bromeliad that grows up to
10 feet or 3 meters tall produces an inflorescence or flower cluster that produces pinkish purple
flowers that will develop an edible fruit. These juicy edible berries are covered by
an brownish yellow husk that needs to be peeled off first. Traditionally this fruit is used
in a drink called Atol de Pina and eaten raw for their delicious sweet and sour taste.
Usually uncommon fruits like this don’t ship well which is why no one has heard of
them but this isn’t the case for the Plumier’s bromelia. Also called by their scientific
name Bromelia Karatas they are now being considered as a crop for large scale production. They
can tolerate poor soil conditions and drought making them an ideal crop to produce. Most
commonly found today in Mexico, Colombia, Brazil, Caribbean and Ecuador the Bromelia
Karatas is an ancient food consumed by the Mayans who also used it for its medicinal
properties. Number three, Nance fruit. Found in Colombia, Peru, Central Mexico and
Bolivia the nance fruit grows in tropical and subtropical places. To a lesser extent
they are found in Trinidad, Barbados, Curaçao, St. Martin, Dominica, Guadeloupe, Puerto Rico,
Haiti, the Dominican Republic and Cuba. Other names of the nance fruit are changunga, muruci,
chacunga, craboo, golden spoon and savanna serrette. This small yellow drought tolerant fruit has
a strong scent and taste like no other. Offering the scent of parmesan cheese with a mild apple,
pineapple cheese taste they aren’t highly desired by people who just try them for the
first time. Grown on a large shrub that grows up to 33 feet or 10 meters tall, they are
abundant in the wild in open pine forests and grassy savannas. Eaten raw or made into
a dessert, ice cream added to carbonated beverages, juice they are also made into a fermented
beverage called chicha. Believe it or not the nance fruit has as substantial
amount of protein as well as calcium, thiamine, riboflavin, folate, and vitamin C. Number two, Golden Honeydew. This smooth skinned bright yellow melon offers
a delicious alternative to the common melon. Also called a golden cantaloupe and golden
dewlicious this 4 to 8 pound or 2 to 3.5 kg fruit tastes like a weird mix of a honeydew
and a cantaloupe with some mystery sweet flavour to it.
Having a whitish yellow flesh with a outer ring of green tinge this melon has a nice
slight aroma to it. They are more firm than a honeydew or cantaloupe
with a nice sweet taste when ripe but will become bitter when overripe. Available in
the summer the golden honeydew is typically eaten raw sometimes added to soups and salad,
smoothies and cocktails. Providing a good source of vitamin C and B6,
potassium and fiber, health and happy taste buds are the result of eating this fruit. Number one, Magnolia Fruit Native to southeastern United States, the
southern magnolia tree is a large tree up to 90 feet or 27.5 meters tall. They are typically
cultivated in warmer climates for their immensely dense wood that is used to make furniture
and pallets. A close relative of the pawpaw fruit which we covered in top 10 fruits part
3, the magnolia fruit is this red bean like fruit. Developing in the spring time a pine
cone like structure comprised of oval shaped spiny protuberances, they will eventually
dry out and open revealing the red fruit. Within these little red fruits are a black
seed you’ll want to remove before consuming. It’ll take a bit of effort to split the
berry open to get in to that black seed. When the flowers are in bloom a wonderful
strong lemon scent will fill the air. The taste of the magnolia fruit is a strong sweet
floral flavour. They are not typically eaten raw but pickled, or best enjoyed in a sweet
and sour sauce or added to sweet desserts. While edible these trees are sometimes grown
as an ornamental tree or used for timber but not commonly consumed. The bark of the tree
is used medicinally to treat malaria, rheumatism, dysentery, diarrhea and fevers. Have you heard of any of these fruits on this
list? Which one do you want to try the most? Share your thoughts in the comments down below.
Also if you’re interested, be sure to go check out our sponsor and use
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consider subscribing to the channel, hit that thumbs up button and until the next one have
a good one.