50 Fruits and Veggies You've Never Heard Of

The African cucumber — or horned melon, as it is also known — is perhaps one of the world's most beautiful fruits. It is bright orange on the outside with a green and yellow interior, which forms a geometric design with its seeds. Its flavor has been compared to cucumbers and zucchinis, which the fruit resembles, but also bananas and lemons. While native to Africa, horned melons are now grown in California, Chile, Australia, and New Zealand.

Cherimoyas come from short, shrub-like trees. They have a white flesh, which is extremely soft and sweet. It has almost a custard-like texture, which is why the fruit is also referred to as the custard apple. The flavor or cherimoyas is often compared to sweet fruits like bananas, peaches, and strawberries, but some think they taste like bubblegum!

Black radishes are often referred to as black Spanish radishes. They were a common garden plant in England and France in the 1800s and are known for having a spicier flavor than their crimson counterparts.

The atemoya is actually a fruit hybrid. It is a combination of the sugar apple and the cherimoya. The fruit is both sweet and tart and combines the flavors of pineapple, coconut, and vanilla. Atemoyas are popular in Taiwan, Palestine, and Lebanon. The flesh can be scooped out of the shell and is best when chilled. Watch out for the large black seeds found throughout — they are toxic!

The black sapote — sometimes called chocolate pudding fruit because of the color and texture of its flesh — is native to Central and South America. Today it is often used to make dessert in the Philippines and Mexico. In Central America the black sapote is fermented to make a liqueur.

The bottle gourd, or calabash, grows on a vine. It can be used as a vegetable, but when left to ripen further it can be dried and used as an actual bottle. Certain dishes in Indian and Chinese cuisines use the vegetable, while the gourd is often used as a container in Japan.

This fruit may look like a frightening Halloween prop, but it is actually part of the citron family. Its "fingers" can be segmented for consumption; however, it is typically used for its citrus-like fragrance or for zest. Buddha's hand is native to Northeast India and China.

The canistel, or eggfruit, has a similar texture to a boiled egg. It is not particularly juicy, but it is sweet and can be eaten raw. The fruit's texture lends itself well for use in custards, ice cream, and sorbet. Canistels are native to Mexico but are popular throughout several countries in Asia.

While the chayote is technically a fruit, it is often cooked like a vegetable. It is compared to a potato or a cucumber and can be boiled, fried, baked, or pickled. The plant is native to Mexico and Central America, but locals in Australia and New Zealand grow chayotes in their gardens.

Cucamelon are native to Mexico and Central America. They taste like sour cucumbers but look like miniature watermelons, which has led to nicknames such as sour gherkin and Mexican miniature watermelon. They grow on vines and are about the size of grapes.

Dandelion greens are more commonly known as a particularly bothersome weed. However, it turns out that these "weeds" are edible and delicious too! They are typically paired with rich, bold foods because of their bitter flavor and are eaten around the world.

Veggies don't only grow on land; they also grow underwater. Dulse is a red- and brown-hued sea vegetable, which can be purchased as whole leaves or in powdered form. The leaves are chewy and slightly salty, but when cooked dulse becomes crispy.

The durian may be the world's most mysterious fruit. First there's the outer husk, which is covered with thorns and must be broken through to get to the yellow fruit inside. Then there's the smell. The durian is known for its absolutely horrendous odor, which eaters must overcome to get to the flavorful fruit. While many think the inner meat is delicious, people often disagree about its flavor and liken it to something that they have never experienced before. This is one of those foods for which the phrase "either you love it or you hate it" aptly applies.

These small green fruits are reminiscent of kiwis. They are egg-shaped, and the inner flesh can be scooped out and eaten along with the pulp and seeds. The texture is similar to a pear while the flavor is slightly citrusy and sweet. Feijoas are best enjoyed when soft and ripe.

Fiddleheads are the curled fronds of a young fern plant, which can be cut off and eaten. These oddly shaped veggies are commonly used in Northern France and Asia. They are known for having a grassy flavor and can only be found during the spring.

Gai Lan is also known as Chinese broccoli. While it doesn't have florets, the flavor is similar to broccoli, although Gai Lan is slightly more bitter. The green leaves and stalks are often stir-fried or boiled.

The guanabana, or soursop, is native to Central and South America but is currently grown in Asia. Large inedible seeds make its white pulp difficult to eat. It's worth eating if you like pineapples or strawberries, though, because the guanabana's flavor has been compared to those two fruits.

Jamuticaba are sort of like plum-sized grapes. They grow directly on tree trunks and branches. Jamuticaba are eaten fresh and also used to make liqueur and wines. The fruit is native to Latin America and is not commonly found far from there because of a short shelf life.

The jackfruit is the largest fruit in the world. It's amazing that these fruits grow on trees considering they can weigh up to 80 pounds each. They are often compared to bananas, but with a tarter flavor. Jackfruits are used for cooking in Asian cuisines and are also eaten raw.

This veggie isn't the most attractive of tubers, but when peeled it is crunchy and mild. It can be used in place of potatoes or water chestnuts and is commonly used in Mexican cooking, but has spread to Asia as well.