That Spiky Orange Thing in the Produce Aisle Is Delicious: 19 Exotic Fruits and the Easy Way to Eat Each One

That spiky orange thing and the hot pink fruit with green flames are not decorations. They are sitting in your grocery store right now, and most of them are easier to eat than you think. Exotic fruits used to mean a trip to a specialty market, but today many of them show up next to the apples. Here is what each one tastes like, how to tell when it is ripe, how to cut it and one simple way to enjoy it at home..

An Exotic Fruits Platter Everyone Will Want to Try

The easiest way to try exotic fruits is to buy three or four, cut them open and let everyone taste. A big board of pink dragon fruit, golden star fruit and juicy passion fruit looks like a party and costs less than a takeout dinner. Add a squeeze of lime and a pinch of chili salt, and even picky eaters lean in. Which fruit on this board would you try first?

You will need: 1 dragon fruit, 1 star fruit, 2 passion fruits, 1 ripe Fuyu persimmon, a handful of lychees or rambutans, 1 lime, 1 teaspoon chili lime seasoning or a pinch of salt and chili powder, fresh mint.

How to make it: Wash all the fruit. Cut the dragon fruit in half and slice it into wedges. Slice the star fruit crosswise into stars. Halve the passion fruits so people can scoop them. Slice the persimmon into rounds. Peel the lychees or rambutans and remove the seeds. Arrange everything on a big board, squeeze lime over the top, sprinkle with the seasoning and add mint.

Dragon Fruit: The Pink Star of Exotic Fruits

Dragon fruit, also called pitaya, grows on a cactus. Under the bright pink skin you will find white or magenta flesh dotted with tiny black seeds you can eat. The taste is mild and lightly sweet, a bit like a kiwi crossed with a pear. Pick one with even color that gives a little when pressed. Of all the exotic fruits, it makes the prettiest smoothie bowl you will ever post.

You will need: 1 ripe dragon fruit, 1 frozen banana, half cup frozen mango or pineapple, half cup milk or coconut milk, toppings: granola, sliced kiwi, berries, coconut flakes.

How to make it: Cut the dragon fruit in half and scoop out the flesh with a spoon. Save a few slices for the top. Blend the rest with the banana, mango and milk until thick and smooth. Pour into a bowl and add the dragon fruit slices, granola, kiwi, berries and coconut.

Persimmon: Know Your Fuyu From Your Hachiya

Persimmons are in season right now, and they are one of the most loved fall exotic fruits in America. There are two common types. Squat, tomato shaped Fuyu persimmons can be eaten while still firm, like an apple. Tall, acorn shaped Hachiya persimmons must be jelly soft before you eat them, or they taste chalky and dry. A sliced Fuyu on ricotta toast tastes like honey and cinnamon.

You will need: 1 ripe Fuyu persimmon, 2 slices crusty bread, half cup ricotta, 1 tablespoon honey, a pinch of cinnamon, a few chopped walnuts or pecans, flaky salt.

How to make it: Toast the bread. Peel the persimmon if you like, then slice it into thin rounds and remove any seeds. Spread the ricotta on the toast. Layer the persimmon on top. Drizzle with honey, sprinkle with cinnamon, nuts and a little flaky salt.

Star Fruit: Sweet, Tart and Shaped Like a Star

Cut a star fruit, also called carambola, crosswise and every slice is a perfect star. Ripe star fruit is mostly yellow with just a hint of green on the ribs, and it tastes sweet and tart, like a mix of apple, grape and citrus. One important note: people with kidney problems should skip star fruit and ask their doctor first. For everyone else, it turns a simple salad into a party. For more ideas, see our colorful fruit salad recipes.

You will need: 2 ripe star fruits, 1 cup strawberries sliced, 1 cup blueberries, 2 kiwis peeled and sliced, juice of 1 lime, 1 tablespoon honey, fresh mint leaves.

How to make it: Wash the star fruit and trim off any brown edges on the ribs. Slice it crosswise into stars and pick out any seeds. Gently mix the star fruit, strawberries, blueberries and kiwi in a bowl. Whisk the lime juice and honey and pour it over. Top with mint and serve cold.

Passion Fruit: Wrinkly Means Ready

Here is a fun surprise: a passion fruit tastes best when the purple skin looks wrinkled and old. Cut it in half and you will find golden, juicy pulp full of crunchy black seeds, and you eat it all. The flavor is bright, tangy and tropical, like a sweeter lemon. Just spooned over yogurt, it tastes like a fancy hotel breakfast.

You will need: 2 ripe passion fruits, 1 cup plain or vanilla Greek yogurt, half cup granola, half cup sliced banana or mango, 1 teaspoon honey (optional).

How to make it: Cut the passion fruits in half and scoop the pulp into a small bowl. Spoon half the yogurt into a glass, add half the granola and fruit, then half the passion fruit pulp. Repeat the layers. Drizzle with honey if you like and eat right away so the granola stays crunchy.

Horned Melon: The Spiky Orange One

The kiwano, or horned melon, looks like something from another planet. It is bright orange with soft spikes, and inside is a green jelly packed with seeds. The taste is mild and refreshing, like cucumber with a little banana and lime. It is ripe when the skin is fully orange. Kids love scooping out the jelly with a spoon, and it is one of the cheapest exotic fruits to try. Would you try it?

You will need: 1 ripe horned melon, juice of half a lime, a pinch of salt, 1 teaspoon sugar or honey (optional), half cup diced cucumber, 1 tablespoon chopped mint.

How to make it: Cut the horned melon in half the long way. Squeeze or scoop the green jelly and seeds into a bowl. Stir in the lime juice, salt and a little sugar if you want it sweeter. Fold in the cucumber and mint. Eat it with a spoon, or spoon it over fish tacos for a cool, crunchy topping.

Lychee: The Easiest Exotic Fruits Snack

Lychees are small, round and covered in a bumpy red shell that peels off with your fingers. Inside is juicy, see-through white flesh that tastes floral and sweet, a little like a grape with a hint of rose. Pick lychees with bright red shells and no cracks. Always remove the big brown seed before you eat or serve them to kids.

You will need: 1 pound fresh lychees, 1 cup cold sparkling water, 1 cup lemonade, ice, fresh mint, a few raspberries.

How to make it: Peel the lychees, slice them open and remove the seeds. Put half of them in a blender with the lemonade and blend until smooth. Strain into a pitcher. Add the sparkling water and ice. Drop the rest of the lychees, the raspberries and the mint into glasses and pour the lychee lemonade over.

Rambutan: The Hairiest of All Exotic Fruits

Rambutans look like hairy red sea creatures, but the soft spikes are harmless. They are cousins of the lychee, with the same sweet, juicy white fruit inside and a slightly creamier taste. To open one, pinch the middle with your thumbnails or make a small cut and twist off the top. Eat the fruit around the seed, and do not eat the seed.

You will need: 12 rambutans, 1 cup pineapple chunks, 1 cup strawberries, 1 cup grapes, wooden skewers, 2 tablespoons honey, juice of 1 lime.

How to make it: Cut a shallow line around the middle of each rambutan and lift off the top half of the skin. Squeeze out the fruit and cut it away from the seed. Thread the rambutan, pineapple, strawberries and grapes onto skewers. Mix the honey and lime juice and brush it over the fruit. Chill until serving.

Guava: One of the Most Fragrant Exotic Fruits

A ripe guava smells amazing, so sweet and flowery that you will notice it from across the kitchen. The skin is usually green or yellow, and the flesh can be white or bright pink. It tastes like a cross between a strawberry and a pear. You can eat the skin and the small seeds. In Cuba, guava and cream cheese is a classic pairing, and it is a great first step into exotic fruits.

You will need: 2 ripe guavas, 4 slices toasted bread or 4 crackers, 4 tablespoons cream cheese, 1 teaspoon honey, a pinch of cinnamon or a few lime zest strands.

How to make it: Wash the guavas and cut off the ends. Slice them into thin rounds. If the seeds feel too hard for you, scoop out the seedy center. Spread the cream cheese on the toast. Top with the guava slices, drizzle with honey and finish with cinnamon or lime zest.

Cherimoya: Fruit You Eat With a Spoon

The cherimoya, often called the custard apple, looks like a green pine cone with scales. Inside it is creamy, white and so soft that people eat it with a spoon. The flavor is like banana, pineapple and vanilla custard all at once. Like many exotic fruits, it ripens best on the counter. Let it sit until it gives like a ripe avocado, then chill it. Spit out the big black seeds, because they are not safe to eat.

You will need: 1 ripe cherimoya, 1 cup milk, half frozen banana, 1 teaspoon honey, a pinch of cinnamon, ice.

How to make it: Cut the cherimoya in half and scoop out the soft flesh, picking out every black seed. Eat half straight from the skin with a spoon, chilled. Put the other half in a blender with the milk, banana, honey and ice and blend until smooth. Pour into a glass and dust with cinnamon.

Jackfruit: The Giant With Two Personalities

Jackfruit is the biggest tree fruit in the world, and a single one can weigh more than 40 pounds. Most stores sell these exotic fruits already cut into pods. Ripe jackfruit is sweet and tastes like a mix of banana, mango and pineapple. Young green jackfruit is not sweet at all, and it shreds like pulled pork, which makes it a favorite for meatless sandwiches.

You will need: 1 can (20 ounces) young green jackfruit in water or brine, 1 tablespoon oil, half onion sliced, 2 cloves garlic, three quarters cup barbecue sauce, 4 buns, coleslaw.

How to make it: Drain and rinse the jackfruit, then cut off the hard core pieces. Cook the onion and garlic in oil for 3 minutes. Add the jackfruit and cook 5 minutes, then shred it with two forks. Stir in the barbecue sauce and simmer 10 minutes. Pile onto buns with coleslaw. Eat sweet ripe pods as a snack on their own.

Asian Pear: Crunchy Like an Apple, Juicy Like a Pear

Asian pears are round like apples and sold ripe, so you can eat them crunchy right away. Each bite is crisp, very juicy and lightly sweet, almost like pear flavored water. They are in season in fall, and they keep for weeks in the fridge. Many families slice them as a simple dessert, and they are the most beginner friendly exotic fruits on this list. Try them on a snack board with sharp cheese and honey.

You will need: 2 Asian pears, 4 ounces sharp cheddar or manchego sliced, a handful of walnuts, 2 tablespoons honey, a pinch of flaky salt.

How to make it: Wash the pears and cut them into thin wedges, cutting out the core. Arrange the slices on a board with the cheese and walnuts. Drizzle the honey over the pears and sprinkle with a tiny pinch of salt. Serve right away so the pears stay crisp and pale.

Pawpaw: America’s Own Answer to Exotic Fruits

Here is one most people have never heard of. The pawpaw is the largest edible fruit native to North America, and it grows wild in the eastern United States. It tastes like a custard made of banana and mango. The season is short, usually late summer into fall, so look for it at farmers markets. Eat the soft flesh and skip the skin and the large seeds.

You will need: 2 ripe pawpaws, 1 cup heavy cream, half cup milk, quarter cup sugar, 1 teaspoon vanilla, a pinch of salt.

How to make it: Cut the pawpaws in half and scoop out the soft flesh, removing all the seeds and skin. You should have about 1 cup of pulp. Blend the pulp with the cream, milk, sugar, vanilla and salt until smooth. Pour into a loaf pan, cover and freeze 4 hours, stirring every hour, for an easy no-churn pawpaw ice cream.

Kumquat: The Citrus You Eat Whole

Kumquats look like tiny oranges, but you pop them in your mouth whole, skin and all. The surprise is that the skin is the sweet part and the juicy inside is sour. Roll one between your fingers first to wake up the oils. Kumquats are in stores in winter, and candied kumquats make a beautiful topping for cheesecake, yogurt or holiday desserts.

You will need: 2 cups kumquats, 1 cup sugar, 1 cup water.

How to make it: Wash the kumquats and slice them into thin rounds, flicking out the seeds. Bring the sugar and water to a simmer and stir until clear. Add the kumquats and simmer gently 15 minutes until the slices look shiny and see-through. Cool and store in a jar in the fridge for up to 2 weeks.

Feijoa: The Pineapple Guava

Feijoas are small green fruits from South America that are hugely popular in New Zealand. They are also called pineapple guavas, and the taste really is like pineapple, guava and mint mixed together. When ripe, they feel soft like a ripe peach. Cut one in half and scoop out the jelly-like center with a spoon. Have you ever seen these exotic fruits in your store?

You will need: 4 ripe feijoas, 1 cup plain yogurt, 1 tablespoon honey, quarter cup granola, a few slices of kiwi or banana.

How to make it: Cut the feijoas in half the long way. Scoop the flesh into a bowl with a teaspoon and mash it lightly with a fork. Stir in the honey. Spoon the yogurt into two bowls and top with the feijoa, granola and fruit slices. Eat right away, since cut feijoa browns quickly.

Mangosteen: The Queen of Exotic Fruits

In Southeast Asia, the mangosteen is often called the queen of fruits. The thick purple shell hides snowy white segments that taste sweet, tangy and a little like peach and lychee. Good ones feel firm but give slightly when squeezed. Be careful with the purple juice in the shell, because it stains clothes. They are pricey, but many people say they are worth every penny among exotic fruits.

You will need: 4 mangosteens, a sharp paring knife, a small bowl, ice cubes (optional).

How to make it: Hold the mangosteen and score a shallow line all the way around the middle, cutting only through the shell, not the fruit. Twist the two halves apart. Lift out the white segments with a fork. Watch for a seed in the larger segments. Serve the segments chilled over ice, right in the purple shell for a pretty plate.

Prickly Pear: The Cactus Fruit

Prickly pears grow on cactus pads across the Southwest and Mexico, where they are called tunas. The skin has tiny, almost invisible spines, so handle them with tongs or gloves until peeled. Inside is bright magenta flesh with a taste like watermelon and bubblegum. The juice makes the most colorful drink on the table, perfect for a family barbecue and a fun way to show off exotic fruits.

You will need: 6 ripe prickly pears, 4 cups cold water, juice of 2 limes, 3 tablespoons sugar or honey, ice, lime slices.

How to make it: Using tongs, cut off both ends of each prickly pear, slit the skin down one side and peel it away. Blend the flesh with 2 cups of the water until smooth. Pour through a strainer to remove the seeds. Stir in the rest of the water, the lime juice and sugar. Serve over ice with lime slices.

Pomelo: The Biggest Citrus of All

The pomelo is the largest citrus fruit and one of the parents of the grapefruit. It has a very thick, soft peel and juicy segments that taste like a sweet, mild grapefruit without the bitterness. Like grapefruit, it can interact with some medicines, so ask your pharmacist if you take any. In Thailand, it stars in a fresh salad with herbs and peanuts.

You will need: 1 pomelo, 1 cup cooked shrimp or shredded chicken (optional), quarter cup chopped roasted peanuts, 2 tablespoons chopped cilantro and mint, 1 shallot thinly sliced, juice of 1 lime, 1 tablespoon fish sauce or soy sauce, 1 teaspoon sugar, a pinch of chili flakes.

How to make it: Cut off the top of the pomelo, score the thick peel and pull it away. Separate the segments and peel off the white skin around each one. Break the fruit into bite size pieces. Whisk the lime juice, fish sauce, sugar and chili. Toss the pomelo with the shrimp, shallot and herbs, pour on the dressing and top with peanuts.

Try a Blind Taste Test of Exotic Fruits at Home

Videos of kids trying exotic fruits have tens of millions of views for a reason: the faces are priceless. Turn it into a family game night. Cut small pieces of four or five fruits, blindfold each taster and ask them to guess the flavor. Rate each fruit with a thumbs up or down. Which one do you think your family will love: A) dragon fruit, B) lychee, C) kiwano, or D) persimmon?

You will need: Small pieces of 4 or 5 different fruits from this list, a muffin tin or small bowls, toothpicks, a clean scarf for a blindfold, paper and a pen for scores.

How to make it: Peel and seed every fruit, and cut it into bite size pieces safe for the youngest taster. Put each fruit in its own cup of a muffin tin. Take turns wearing the blindfold while someone feeds you a piece on a toothpick. Guess the fruit and give it a score from 1 to 5. Reveal the winners at the end.