- [Narrator] Fruit: at first glance, it's admittedly not the
most exciting topic. But there's a lot more to the fruit family than your basic apples,
oranges, and bananas. Join me as I take you around the world for a variety of crazy fruits you've probably never
sampled - or even heard of! - Amazing - [Narrator] MONSTERA DELICIOSA. This fruit is native to
Costa Rica, Panama, Guatemala and Mexico. Its scientific name translates
to "delicious monster" which is appropriate since
its highly toxic when unripe. Containing a substance called oxalic acid, which is commonly used for
cleaning rust off metal and stripping wood. Biting into an immature piece of monstera causes extreme skin and throat irritation, but once ripened, its safe for human
consumption and delicious. The edible fruit is underneath the scales which peel as it ripens. Its taste is often described
as a delicious medley of tropical flavors
including pineapple, coconut, and banana. Monstera is popular in its
native countries as a jam or on its own. And is also incorporated into desserts such as ice cream and fruit cups. ACKEE. Native to West Africa, ackee migrated to Jamaica in 1778 and eventually became the
country's national fruit. It's also part of the
Jamaican national dish, ackee and codfish. Eating unripe ackee can cause
Jamaican Vomiting Sickness, which can result in coma or death and is caused by the presence
of a poison called hypoglycin. After the ackee's protective pods turn red and open naturally, its
inner yellow arilli, which surround the seeds, become edible. The fruit's black seeds
are always toxic, however. As for its taste, it has
a buttery, creamy texture and a mild taste. ZAPOTE. The term "zapote" includes various fruits of the Rutaceae family. Zapote blanco, or the white
sapote, is the most common, and a distant relative
of the citrus family. It's grown all over
central and south America, the West Indies, India,
and the Mediterranean. The taste of its custard-like flesh is similar to that of a peach or a banana, with a tinge of bitterness. White zapote does not ship well due to its low acidic content. So its sold strictly as a fresh-market fruit and not exported. This fruit is considered "quintessential" to Latin American cuisine and is typically eaten
fresh in its native regions. It's also ideal for ice cream, smoothies, and simple custards. TUNA. In Mexico, the term "tuna"
doesn't refer to the fish; rather, it's the name
of a pear-sized fruit that grows on wild cacti
throughout the country. Also known as "prickly
pear cactus fruits," these refreshing treats are
commonly sold by street vendors. Tunas are eaten raw and
used as an ingredient in various sweets, including
drinks, jams, and candies. They're also incorporated
into tarts, salads, or "anywhere you'd use an apple." There are hundreds of varieties of tunas, which reach maturity during the summer. Their taste profiles
range from brisk and tart to sweet and creamy. DURIAN. The large, thorny durian ranges in color from pale yellow to red. It's native to Southeast Asia and is especially popular
in Indonesia, Malaysia, and Thailand. Its main claim to fame is its pungent odor which is typically compared to things like sweaty gym socks and sewage. Due to its rank stench, the durian is banned on many
public transportation systems across Thailand, Hong
Kong, Singapore, and Japan. This past May, two University libraries in Australia were evacuated due
to the presence of a durian, which students initially
mistook for a gas leak. In 1856, British naturalist
Alfred Russel Wallace described the durian's taste as "a rich custard highly
flavored with almonds," with occasional wafts of
things like cream cheese and onion sauce. JABUTICABA. The Brazilian grape tree,
a slow-growing evergreen, features a small, round fruit that grows all over its trunk. It evolved this way so
animals who can't climb can access the fruit, which is also enjoyed by humans and packed with potent antioxidants
and anticancer compounds. The trees flowers two
to three times annually, with the fruits appearing green at first and darken as they ripen. Native to Brazil, the Jabuticaba
also grows in Argentina, Chile, and Peru. If you live in a tropical
or subtropical climate, you can also grow this
tree in your own garden. RAMBUTAN. Native to Southeast Asia, the rambutan is a golf-ball-sized fruit with a red and green shell. It gets its name from
the Malay word for "hair" because of its appearance, which is often likened
to that of a sea urchin. The rambutan contains a
sweet- and creamy-tasting translucent white flesh
and is highly nutritious. When peeled, it has a similar
appearance to its relatives, the lychee and longan fruits. The rambutan grows in a
tree that thrives best in tropical climates, such
as Malaysia or Indonesia, and which grows up to 80
feet, or 27 meters in height. KIWANO. The exotic and strange kiwano melon hails from southern and central Africa and is also a popular snack
in Australia, New Zealand, and parts of the U.S. Commonly known as the horned melon or the African horned cucumber. It looks somewhat like
an oblong, horned orange. It's one of the juiciest
fruits on the planet, containing a seedy, gelatinous
flesh ranging in color from yellow to lime green. Its taste is described as
a cross between cucumber, zucchini, and kiwifruit. And as the fruit ripens, it becomes more like a banana. Kiwano melons are often eaten plain, or the flesh is scooped
out and added to salads or used as a garnish. They're also known to be
delicious in cocktails. MANGOSTEEN. Originally from Southeast Asia, the mangosteen grows in tropical regions throughout the world and has
a deep, purple rind when ripe. Its flesh is juicy and bright white, with a slightly sweet and sour taste. This relatively obscure fruit
is commonly eaten fresh, canned, or dried, and is roughly
the size of a small orange. The fruit offers many health benefits due to its rich supply
of nutrients, fiber, and unique antioxidants. MIRACLE BERRIES. Miracle berries are native to West Africa and were eaten for hundreds
of years by Africans prior to them being
introduced to western foods. By all appearances, the small, red fruit seems rather ordinary. However, miracle berries contain a chemical called miraculin, which temporarily
suppresses the tongue's sour and bitter taste receptors. After eating the fruit, anything else a person consumes tastes uncharacteristically sweet, and this effect can last for hours. Many people take advantage of miraculin's taste-altering properties by using miracle berries to
curb their sugar cravings. Others eat them for the sheer fun of sampling different foods afterwards. HALA FRUIT. The hala fruit grows in Australia, Hawaii, and other South Pacific islands. And is enjoyed mainly by
the region's inhabitants and visitors. Its bizarre appearance is often described as resembling an exploding
planet, a mutant pineapple, a giant pine cone, or a Pokemon. The fruit is made up of dozens
of segments called "keys," which contain pulpy innards that taste like a mixture
of sugar cane and mango. The green outer flesh of the
hala fruit is so fibrous, it can be used as dental floss. Typically, the flesh
is ground into a paste, boiled with grated coconut, made into a fresh juice, or eaten raw. CHERIMOYA. Native to the Andes, the cherimoya was originally grown by Inca farmers in Ecuador and Peru. It also thrives in a
Mediterranean climate. The green heart-shaped fruit looks as if it's covered in
flower petals or roof shingles. Inside, there's a creamy white flesh with a custard-like texture and large black seeds throughout. Mark Twain once referred to the cherimoya as "The most delicious
fruit known to man." Its taste is typically likened to a combination of pineapple and pear, along with notes of other tropical fruits, including bananas, pineapples,
mangoes, strawberries, and lemon. Some even say that the
cherimoya tastes like bubblegum. The flesh is typically eaten raw, but beware of the seeds, which contain poisonous alkaloids that are used for killing lice. SOURSOP. The soursop, also called the guanabana, is the cherimoya's cousin. It's native to Central and South America but grows in tropical
climates throughout the world. Soursop production has
increased in recent years due to a rise in demand, especially in the North
American and Chinese markets. Colombia is among the world's
biggest producers of soursop, exporting around a million dollars' worth of the fruit annually. This spiky, green, oval-shaped fruit can easily reach a foot in length and weighs between 10 and 15 pounds. Although it's often eaten on its own, the soursop is more commonly
incorporated into desserts, beverages, syrups,
smoothies, and ice creams. Its flesh has a creamy mouthfeel similar to a coconut or banana, and its distinctive flavor resembles a mix of apple and strawberry, with a sour, citrusy undertone. DRAGON FRUIT. Also known as pitaya, this fruit is indigenous to
Central and South America. In addition to its popularity
throughout its native region, its commonly grown in Malaysia and Vietnam due to its popularity
among Asian consumers. It's also called the dragon fruit because its skin resembles dragon scales. Underneath its exterior, the
pitaya looks like brains, owing to its slimy,
vibrantly-colored innards. If you can get past its texture, you might actually enjoy
its sweet and juicy flavor, which differs slightly in
taste, depending on the variety. AGUAJE FRUIT. The aguaje originates in
the Amazon rainforest. This oval-shaped, fig-sized fruit has a scaled, chestnut-colored exterior and bright yellow or orange flesh. It tastes like a carrot
and is mostly eaten raw. This fruit has a controversial reputation as a super food that
supposedly helps women achieve a larger behind and fuller lips. Unfortunately, the fruit's popularity threatens its availability
to native populations who rely on it as a dietary staple, including the 400,000 or so
residents of Iquitos, Peru, who eat around 20 tons of aguaje daily. PHYSALIS. Also known as the Cape gooseberry, this fruit is native to Peru. Between 80 and 90 species of the fruit are grown throughout
the Americas and Europe. It grows easily, even at
altitudes above 10,000 feet. Its a bright orange berry
covered in loose leaves, resembling a lantern and
is related to the tomato. This fruit has a sweet-tart taste slightly resembling a pineapple and is eaten on its own, made into jams, or added to salads and desserts. JACKFRUIT. Native to southern India, jackfruit is grown in tropical
regions throughout the world. It's related to the fig, but has a much stranger appearance, with a green or yellow spiky outer skin. Its the largest tree fruit in the world, reaching up to 80 pounds which is 35 kg. The texture of the jackfruit's
sweet and fruity flesh resembles shredded meat, making it an ideal meat
substitution for vegetarians. Its distinctive sweet and fruity flavor is said to resemble a
combination of fruits such as apples, pineapples,
mangoes and bananas. HUAYA FRUIT. Indigenous to Central
America and the Caribbean. The huaya fruit is especially popular in the Yucatan Peninsula. In fact, it's only available
in the regions it grows in. It's grape-like in appearance, with a tough green outer skin. The flesh is creamy,
white, and jelly-like, and tastes juicy and
refreshing, yet a tad sour. Huayas are typically eaten raw; the skin is easily removable. In Mexico, they're often eaten
with lime juice and chili. BANANA PASSION FRUIT. Native to the South American Andes, the banana passionfruit is far less common than, well, "regular" passionfruit. This elongated, yellow fruit
contains a sweet, juicy, orange pulp that has a reputation
for being rather tasty. Its black seeds are edible,
but tend to taste bitter. The banana passionfruit is eaten fresh and is used throughout its native region as a flavoring for drinks,
cocktails, and ice cream. So, which one of these fruits
would you most like to try, and why? Or, have you tried any of them? If so, let me know what you
thought of them in the comments down below. Thanks for watching and I'll see you next time. (soft music)
