Ready to take your fruit game to a whole new level? Forget the usual apples and bananas — today we’re diving into the wild, colorful world of 17 exotic fruits!
Of course, what’s considered “exotic” totally depends on where you live — a dragon fruit might seem rare in Chicago but normal at a market in Vietnam. Still, wherever you’re from, there’s something magical about discovering new flavors, textures, and colors that make your taste buds do a double-take.
For this post, I focused on fruits that aren’t typically found in everyday U.S. grocery stores — the kinds of fruits that stop you in your tracks because of their wild shapes, bold colors, or totally unexpected flavors. I hope you find one here that sparks your curiosity!
From juicy lychees to tart little calamansi limes, and even fruits that taste like peanut butter (seriously), these are some of the most unique and flavorful gems you’ll want to add to your foodie bucket list.
Get ready for juicy, tangy, creamy, nutty, and downright strange flavors you never knew you needed. Let’s get looking.
The chart above shows the 17 fruits featured in this post, each placed into the category where it fits best. Remember that many of these fruits could easily overlap into more than one group!
For example, açaí can be blended into a creamy smoothie bowl, but at its core, it’s still a sweet berry with tart notes. I chose the strongest match for each to keep things simple.
Jump to:
- Lychee
- Dragon Fruit
- Acai (Euterpe Oleracea)
- Rambutam (Nephelium lappaceum)
- Jackfruit (Artocarpus Heterophyllus)
- Finger Limes (Citrus Australasica)
- Calamansi (Citrus × Microcarpa)
- Yuzu (Citrus Junos)
- Pomelo (Citrus Maxima)
- Chokecherries (Prunus Virginiana)
- Soursop (Annona Muricata)
- Durian (Durio Zibethinus)
- Cherimoya (Annona Cherimola)
- Bunchosia Glandulifera (Peanut Butter Fruit)
- Snake Fruit (Salacca Zalacca)
- Buddha’s Hand (Citrus Medica Var. Sarcodactylis)
- Nance (Byrsonima Crassifolia)
- Comments
Lychee
Lychee is a sweet, floral-scented fruit prized in Asia for centuries.
Fun Fact
In China and Southeast Asia, lychee is often called “the fruit of romance.” It has been celebrated for centuries for its juicy sweetness, floral aroma, and even symbolic ties to love and prosperity.
Origin
Lychee is native to southern China, Vietnam, and parts of Southeast Asia. It has been cultivated for over 2,000 years. It’s an ancient tropical treasure!
How to Eat or Prepare
- Peel the rough, bumpy skin (it pops right off), and eat the translucent white flesh inside.
- Avoid the large brown seed in the center.
- Lychees are best enjoyed fresh but are also delicious in fruit salads, cocktails, sorbets, or desserts. Pro tip: Chill lychees before eating for an even juicier, refreshing bite!
Season
Late spring to mid-summer — typically May through July, depending on the region. Fresh lychees are a true seasonal treat.
Dragon Fruit
Dragon fruit, a vibrant cactus fruit native to Central America, offers mildly sweet, refreshing flavor and a stunning pop of color. It comes in several eye-catching varieties — including white, pink, deep magenta, and even yellow-skinned types. You can see it in my posts for Top 11 Pink Fruits (With Pictures) and Top 17 Yellow Fruits and Vegetables (With Pictures).
Fun Fact
Dragon fruit gets its name from its bright pink or yellow scaly skin, which looks like something out of a fantasy novel. And it’s actually a type of cactus fruit!
Origin
It is native to Central America (particularly Mexico, Guatemala, and Costa Rica), though today it’s also widely grown in Southeast Asia (especially Vietnam and Thailand).
How to Eat or Prepare
- Slice it in half and scoop out the flesh with a spoon — just like a kiwi!
- The flesh (either white or vibrant magenta) is mildly sweet, and the edible black seeds provide a light, refreshing crunch.
- Delicious eaten fresh, tossed into fruit salads, smoothies, or even made into sorbet.
Season
Summer through early fall, typically June to October, depending on where it’s grown.
Acai (Euterpe Oleracea)
Açaí berries shine when blended into smoothie bowls and other vibrant treats you may already know and love.
Fun Fact
Açaí berries are so rich in antioxidants that they’re often called a “superfood powerhouse” — and they’re one of the few fruits that naturally contain healthy omega fatty acids!
Origin
Aca is native to the Amazon Rainforest in Brazil, Peru, and other parts of South America. For centuries, açaí has been a staple food for Indigenous communities.
How to Eat or Prepare
- Raw açaí berries aren’t usually eaten fresh because they’re super fibrous and have a tough skin. Instead, they’re most commonly processed into frozen pulp, powder, or puree.
- It is best enjoyed blended into smoothie bowls, added to juices, or used in energy bars and desserts. The classic Açaí Bowl is thick and frosty and topped with granola, fruit, and coconut flakes!
Season
Typically harvested year-round in the Amazon due to the tropical climate, but peak freshness for exported products is around July to December.
Rambutam (Nephelium lappaceum)
Rambutan may look wild on the outside with its bright red, hairy skin, but inside you’ll find a sweet, juicy fruit similar to lychee.
Fun Fact
The name “rambutan” comes from the Malay word “rambut,” meaning “hair” — a nod to its wild, hairy-looking red skin. Despite its funky exterior, the inside is juicy, sweet, and delicate.
Origin
It is native to Malaysia and Indonesia, and now widely grown throughout Southeast Asia and tropical regions like Thailand, Vietnam, and the Philippines.
How to Eat or Prepare
- Slice or pop open the spiky skin (it’s softer than it looks!) and remove the white, translucent fruit inside.
- Be careful of the seed in the center, which you should discard.
- Rambutans are best eaten fresh and chilled. They are similar to lychees but slightly more floral and creamy. Rambutans are also great in fruit salads, tropical drinks, or desserts.
Season
Late summer through early winter, typically August to December, depending on where it’s grown. It’s a tropical treat that peaks just as summer cools off.
Jackfruit (Artocarpus Heterophyllus)
Jackfruit, the world’s largest tree fruit, is a versatile tropical wonder. When ripe, it’s sweet and tropical, but when young, it has a neutral, meaty texture that makes it perfect for savory plant-based dishes like pulled pork or tacos.
Fun Fact
Jackfruit holds the title of the largest tree-borne fruit in the world — a single jackfruit can weigh up to 80 pounds! It’s also a vegan favorite because unripe jackfruit shreds like pulled pork or chicken. For a whole guide on jackfruit, visit A Simple Guide to Jackfruit Plus 6 Delicious Recipes.
Origin
Native to South India and Malaysia, jackfruit has spread across Southeast Asia, the Caribbean, and tropical regions around the world thanks to its adaptability.
How to Eat or Prepare
- When ripe, jackfruit is sweet and tropical, tasting like a blend of banana, mango, and pineapple. The pods inside can be eaten fresh, added to smoothies, or even made into desserts.
- When unripe, jackfruit has a neutral flavor and can be shredded and seasoned for savory dishes like Jackfruit Tacos, Vegan Jackfruit Nachos, and BBQ Jackfruit Sliders.
- Tip: Oil your knife before cutting — the sticky latex inside is no joke!
Season
Summer through early fall, typically March to August, depending on the region. Peak season can vary based on tropical growing zones.
Finger Limes (Citrus Australasica)
Finger limes, native to the rainforests of Australia, are tiny powerhouses of bright, tangy flavor. Nicknamed ‘citrus caviar,’ these juicy pearls are in season from late summer to fall.
Fun Fact
Finger limes are nicknamed “citrus caviar” because when you cut them open, the tiny, round juice pearls pop out like little citrus beads — and they literally burst in your mouth!
Origin
Native to the rainforests of Australia, especially Queensland and New South Wales. They’ve been a prized ingredient in Aboriginal cuisine for thousands of years.
How to Eat or Prepare
- Slice the finger lime in half and squeeze out the juicy pearls.
- They’re perfect sprinkled over salads, tacos, avocado toast, cocktails, or seafood (and of course vegan bowls too!).
- No peeling needed — just pop and scoop!
Season
Late summer through fall, typically August to December depending on the region.
Calamansi (Citrus × Microcarpa)
Calamansi, a tart and aromatic citrus native to Southeast Asia, is prized for its bold flavor and edible skin. In season year-round with a peak in late summer, it’s perfect for juices, sauces, and adding a sharp twist to sweet or savory dishes.
Fun Fact
Calamansi is often called “Philippine lime” or “golden lime.” It’s so sour that it’s often used the same way lemons are, but the entire fruit, skin and all, is edible and super aromatic!
Origin
It is native to Southeast Asia, particularly the Philippines and Malaysia, though it’s also popular in Taiwan and parts of Southern China.
How to Eat or Prepare
- Slice in half and squeeze out the juice — it’s super tart, even more intense than a lime!
- Calamansi is perfect for making fresh juices, marinades, dipping sauces, and desserts.
- The zest and rind are also aromatic and often used for flavoring. Pro tip: Freeze the juice in ice cube trays for fresh calamansi flavor year-round!
Season
Year-round in tropical regions, the peak harvest is typically August through October.
Yuzu (Citrus Junos)
Yuzu, a highly aromatic citrus native to China and beloved in Japan and Korea, offers a bold, floral flavor between lemon and mandarin.
Fun Fact
Yuzu is so aromatic and unique that it’s rarely eaten straight, but its juice and zest are prized in Japanese, Korean, and Chinese cuisine. In fact, in Japan, people bathe with whole yuzu fruits during the winter solstice for good health and relaxation! Check out more about it here.
Origin
Native to China and Tibet, but famously cultivated and celebrated in Japan and Korea. It’s a cold-hardy citrus that can survive lower temperatures than tropical citrus.
How to Eat or Prepare
- Use the zest and juice, not the whole fruit.
- Yuzu juice is famously used in ponzu sauce, yuzu kosho (spicy yuzu paste), salad dressings, cocktails, desserts, and marinades.
- The flavor is like a mix of lemon, mandarin, and grapefruit — bright, floral, and wild!
Season
Late fall through winter, typically November to January. It’s a true cool-weather citrus.
Pomelo (Citrus Maxima)
Pomelo, the largest citrus fruit, offers a sweet, mild alternative to grapefruit. It’s perfect for adding juicy, refreshing bursts to salads, snacks, or desserts.
Fun Fact
Pomelo is the largest citrus fruit in the world, often reaching the size of a small basketball — and it’s one of the original ancestors of modern grapefruits!
Origin
It is native to Southeast Asia, particularly regions of Malaysia, Thailand, and Indonesia. It has been cultivated for centuries and later spread to China and other subtropical climates.
How to Eat or Prepare
- Peel away the thick, spongy rind, and separate the juicy flesh into segments.
- Pomelo is milder and sweeter than grapefruit, without the intense bitterness.
- Enjoy it fresh, in fruit salads, dipped in chili salt, or even added to savory salads and seafood dishes for a juicy pop.
Season
You'll find them late fall through early spring, typically November to March, depending on the region.
Chokecherries (Prunus Virginiana)
Chokecherries, small tart berries native to North America, have a rich history as a food staple, yet most people have never heard of them.
Fun Fact
Despite their harsh-sounding name, Chokecherries have been a vital food source for Native American tribes. They were used to make pemmican, a traditional preserved food made of dried berries and meat!
Origin
Native to North America, especially across the United States and Canada, from forests to prairies.
How to Eat or Prepare
- Chokecherries are very tart and astringent when raw — not great for straight snacking!
- They’re best cooked into jams, syrups, wines, or jellies, where cooking softens the bitterness and brings out their rich berry flavor.
- Important: The seeds (pits) contain cyanogenic compounds, so they should not be eaten raw.
Season
They are in season from late summer into early fall, typically August to September, depending on location.
Soursop (Annona Muricata)
Soursop, a tropical fruit native to Central and South America, offers a creamy, sweet-tart flavor that blends notes of pineapple, banana, and strawberry.
Fun Fact
Soursop is often nicknamed “the sleeping fruit” because in traditional medicine, the leaves and fruit have been used to promote relaxation and sleep. Plus, it’s one of the few fruits that tastes like a cross between pineapple, banana, and strawberry all in one bite!
Origin
It is native to Central America, the Caribbean, and parts of northern South America. Today, it is grown widely in tropical regions around the world.
How to Eat or Prepare
- Slice it open and scoop out the creamy, juicy white flesh, removing the black seeds (which are inedible).
- Soursop is best eaten fresh, blended into smoothies, juices, ice creams, or even made into desserts.
- Its naturally sweet-tart flavor makes it perfect for tropical drinks and sweet treats.
Season
Year-round in tropical climates, with peak harvest typically between June and September.
Durian (Durio Zibethinus)
Durian, famously nicknamed the king of fruits, offers a rich, custard-like sweetness wrapped in one very strong aroma.
Fun Fact
Known as “the king of fruits,” durian is famous for its pungent smell — so strong, in fact, that it’s banned from many hotels and public transport in Southeast Asia! Love it or hate it, the flavor is unforgettable: rich, sweet, creamy, and deeply savory all at once.
Origin
It is native to Malaysia, Indonesia, and Brunei, and is wildly popular across Southeast Asia.
How to Eat or Prepare
- Slice open the thick, spiky husk carefully (watch those spikes!) and scoop out the soft, custard-like flesh.
- Best eaten fresh if you love the bold flavor, but it’s also used in ice creams, pastries, candies, and savory dishes across Asia.
- Durian is either adored or avoided — there’s no in-between!
Season
It is typically in season June through August, with a secondary, smaller season in December to February in some regions.
Cherimoya (Annona Cherimola)
Nicknamed the ice cream fruit, cherimoya has a rich, custard-like texture with tropical flavors of banana, pineapple, and vanilla. Native to South America and best enjoyed from fall through spring, it’s a true spoonable treat.
Fun Fact
Cherimoya is often called “the ice cream fruit” because its creamy, custard-like texture tastes like a tropical ice cream mix of banana, pineapple, and vanilla!
Origin
It is native to the Andes Mountains of South America, particularly regions of Ecuador and Peru. It grows best in subtropical highland climates.
How to Eat or Prepare
- Slice it open and scoop out the flesh with a spoon—it's like eating a bowl of ice cream!
- Important: Avoid the black seeds — they are toxic if ingested.
- Best eaten fresh, but it’s also fantastic blended into smoothies, fruit salads, or desserts.
Season
Late fall to early spring — generally November through May, depending on the climate. It’s a cool-weather tropical fruit!
Bunchosia Glandulifera (Peanut Butter Fruit)
Bunchosia glandulifera, or Peanut Butter Fruit, is a tiny tropical berry that tastes like peanut butter with a fruity twist. Native to South America and naturally sticky-sweet, it’s ready to eat fresh off the tree during late summer and fall.
Fun Fact
Peanut Butter Fruit naturally tastes and smells like peanut butter! No joke — it’s thick, sticky, and nutty, almost like nature made its own plant-based spread. Some say it tastes like peanut butter mixed with jelly!
Origin
It is native to South America, especially Brazil, Colombia, and Bolivia. It grows on small trees or shrubs in tropical and subtropical climates.
How to Eat or Prepare
- Eat it fresh! Simply wash and pop them in your mouth. The skin is thin and edible. You can also blend it into smoothies, make jams, or spread it like real peanut butter n toast (especially if you mash the pulp). It’s naturally sticky, so no cooking needed unless you want to sweeten or process it for spreads.
Season
It's a late summer to fall fruit (depending on location — typically August to October in tropical regions). In South America, it can fruit multiple times per year in ideal conditions.
Snake Fruit (Salacca Zalacca)
Snake fruit is known for its scaly skin and crisp, sweet-tart flesh. It’s a refreshing and crunchy tropical snack you have to try at least once.
Fun Fact
Snake fruit gets its name from its shiny, reddish-brown scaly skin that looks just like snake scales — but once you peel it, the flesh is sweet, tangy, and incredibly crisp!
Origin
Native to Indonesia, especially Sumatra and Java, and now grown throughout Southeast Asia.
How to Eat or Prepare
- Gently pinch and peel off the scaly skin to reveal the pale, firm fruit.
- It’s best eaten fresh, and the texture is crisp like an apple, with a flavor that’s sweet, tangy, and slightly nutty.
- Some varieties are more tart, some sweeter - it varies!
Season
Primarily harvested from April to August, though in tropical regions, multiple harvests can happen year-round.
Buddha’s Hand (Citrus Medica Var. Sarcodactylis)
Buddha’s Hand, a wildly fragrant citrus native to Asia, offers an intense lemony aroma without the juice. In season from fall to winter, it’s prized for zesting, candying, and bringing good luck!
Fun Fact
Buddha’s Hand is often considered more lucky charm than snack. In China and Japan, it’s given as a symbol of good fortune, longevity, and happiness during the New Year!
Origin
Native to Northeastern India and China, and widely grown across East Asia today.
How to Eat or Prepare
- Unlike most citrus, Buddha’s Hand has no pulp or juice. It’s all fragrant rind and pith!
- It’s best zested or thinly sliced and used to flavor desserts, cocktails, candied fruits, savory dishes, or even infused into spirits like vodka.
- It’s intensely lemony and floral without the sourness.
Season
The season runs from the fall through early winter, typically October through January.
Nance (Byrsonima Crassifolia)
Nance, a small tropical fruit, is famous for its bold, funky flavor.
Fun Fact
Nance fruit is often used to make a traditional Central American fermented drink called “chicha,” and it has one of the most funky, acquired flavors of any tropical fruit!
Origin
native to tropical regions of the Americas, especially Mexico, Central America, and the Caribbean.
How to Eat or Prepare
- Eat raw if you like bold flavors, or more commonly, cook into jams, syrups, desserts, or fermented beverages.
- The flavor is sweet, tart, and funky — some people describe it as cheesy, tropical, or even slightly fermented.
Season
Summer into early fall, typically July to September, depending on the region.
If you enjoy roundups like these, visit 9 White Fruits and Vegetables (With Pictures), Top 11 Red Vegetables, Top 10 Orange Vegetables, and Top 10 Purple Vegetables.
Regi Pearce says
It’s crazy how many of these fruits differ depending on where you live — what’s exotic to one person might be everyday to another. Let me know if you’ve tried any of these or which one you’re dying to taste first!