Fun with Food

15 Fruits You May Not Be Buying at the Grocery Store (and Why You Should)

Posted on July 23, 2020 by Leslie Wu

It’s easy to fall into a fruit routine when shopping. Although apples and oranges may be required purchases, break into new flavours and add some variety with these fragrant fruits, to enjoy either fresh or as part of a new delicious dish.

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Persimmons

<p>The honeyed perfume of a ripe persimmon is unmistakable. Grown around the world, persimmons are mainly found in two varieties in North America: soft and sweet hachiya and crisp and astringent fuyu.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/pork-loin-cutlet-with-sauteed-persimmons/11229/" rel="noopener noreferrer" target="_blank">Pork Loin Cutlet With Sautéed Persimmons</a></strong></p>
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Cherimoya/Custard Apple

<p>Originating in Central America, cherimoya are now grown in sunnier climates of North America, including California. You can eat cherimoya fresh or for a fun and frosty treat, freeze these custard apples and eat it with a spoon (they make for a terrific sorbet). Here are some more <a href="https://www.foodnetwork.ca/in-season/photos/strawberry-desserts-for-spring/#!strawberry-cheesecake-galette-recipe" rel="noopener noreferrer" target="_blank">desserts to celebrate summer</a>.</p>
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Durian

<p>Yes, the pungent durian is banned in public spaces in some regions of Asia, but the sweet/savoury taste of this rich fruit is well worth some lingering aroma. For smaller, easier to handle portions, try buying frozen fruit and use it in a puree or blended drink.</p>
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Pomelo

<p>With distinct large bursts of juice, easy to peel pomelo are grown throughout Asia and the United States — and can come in red, white and pink-fleshed varieties for a pretty addition to your fruit bowl. For a different take, try charring segments on a <a href="https://www.foodnetwork.ca/bbq/" rel="noopener noreferrer" target="_blank">grill</a> or roasting them to add a deeper flavour.</p>
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Jackfruit

<p>With its meaty appearance, jackfruit is enjoyed in cuisines around the world including some regions of India, where it is served in various forms of ripeness. In North America, jackfruit pops up on menus as a vegan alternative to pulled pork or other barbecued meats.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/bbq-pulled-jackfruit-sandwiches/22305/" rel="noopener noreferrer" target="_blank">BBQ Pulled Jackfruit Sandwiches</a></strong></p>
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Rambutan

<p>Spiky in appearance, but tender on the inside, rambutan are consumed throughout Malaysia and other parts of Southeast Asia as a refreshing and cooling snack. The juiciness and translucent rambutan is perfect for a salad on a warm summer's day. Speaking of summertime, here are <a href="https://www.foodnetwork.ca/healthy-eating/photos/vegan-bbq-recipes/" rel="noopener noreferrer" target="_blank">vegan BBQ recipes that pack a flavour punch</a>. </p>
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Carambola (Starfruit)

<p>A natural favourite of bartenders and fruit salad connoisseurs, the beautifully shaped starfruit comes in a naturally decorative form — just slice and serve for a slightly tart garnish.</p>
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Lychee

<p>Honeyed and meltingly sweet, lychees are a common descriptor in the wine world for gewürztraminer for a reason — the lushness of the fruit on the palate is a prized sensation. Lychees, which originated in China, have a very short season during the summer months in North America, so enjoy them fresh when you can.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/cucumber-lychee-salad/9576/" rel="noopener noreferrer" target="_blank">Cucumber Lychee Salad</a></strong></p>
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Asian Pear

<p>Crisp and juicy, the delicate crunch of an Asian pear provides a nice contrast to a salad, dessert or eaten on its own. Try swapping them into your favourite meal that uses raw apple or pear, such as <a href="https://www.foodnetwork.ca/canada-day/photos/crunchy-coleslaw-recipes/" rel="noopener noreferrer" target="_blank">coleslaw</a>.</p>
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Sapodilla

<p>Originating in Central America, malty sapodilla fruit, with caramelized brown sugar notes, pairs beautifully with cooked desserts as a puree, added to baked goods or eaten raw.</p>
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Chayote

<p>Technically more of a vegetable that can eat like a fruit, chayote is enjoyed raw and cooked in the cuisines of Mexico, the Caribbean and beyond. With a firm texture and mild flavour, chayote takes well to <a href="https://www.foodnetwork.ca/kitchen-basics/photos/basic-cooking-techniques-to-learn/" rel="noopener noreferrer" target="_blank">cooking techniques</a> from braising to pickling.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/chayote-salad-with-tomato-and-roasted-garlic-dressing/11745/" rel="noopener noreferrer" target="_blank">Chayote Salad With Tomato and Roasted Garlic Dressing</a></strong></p>
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Tamarind

<p>You’re probably already familiar with the distinctive flavour of tamarind as an ingredient in many of the world’s cuisines — from a Mexican Jarrito to a chutney accompanying a samosa. The sticky pods, dried and processed to a paste, provide an irresistible sweet and sour combination.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/sweet-n-sour-tamarind-drink/9733/" rel="noopener noreferrer" target="_blank">Sweet and Sour Tamarind Drink</a></strong></p>
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Pawpaw

<p>Grown wild in Canada, the pawpaw has a deliciously rich custardy pulp. You may need to trek to a farmer’s market or stand to find this prized homegrown fruit, but the effort is well worth it. Here are more <a href="https://www.hgtv.ca/green-living/photos/exotic-plants-trees-canadian-1938389/#" rel="noopener noreferrer" target="_blank">exotic plants and trees that are surprisingly Canadian</a>.</p>
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Finger Lime

<p>Australian finger limes literally pop with fresh, zesty flavour — the pulp is segmented into distinct caviar-like beads that make them perfect for garnishes or decorative flourishes.</p>
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Kumquat

<p>An ubiquitous addition to dessert plates in the '90s, kumquats aren’t exactly newcomers to the North American palate — but the wholly edible fruit (rind and all) rarely make it into the home cook’s kitchen. Try cooking it down into a sticky sauce to cut through the richness of red meats or enjoy it as a tea as it is consumed throughout Asia.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/duck-breast-with-kumquat-sauce/4829/" rel="noopener noreferrer" target="_blank">Duck Breast With Kumquat Sauce</a></strong></p>
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