Animal & Plant

25 Weird Fruits Created by Monsters (With Fun Facts)

Discover the Weird Fruits created by Monsters!

This is an article about the strangest fruits in the world. You may be surprised to learn about all the different weird and exotic fruits that can open up an entirely new world to you. Here are 25 weird and exotic fruits you’ve probably never heard of.

 01. Horned Melon

Horned Melon

The horned melon is native to southern and central Africa. It is now grown in California, Mississippi, Chile, Australia, and New Zealand.


The fruit tastes like a combination of banana, cucumber and lemon.

Fun fact

Horned melon is a traditional food plant in Africa. It is also one of the few sources of water during the dry season in the deserts in Africa.

02.  Ackee


Ackee is native to tropical West Africa. The fruit was imported to Jamaica from West Africa in 18th century. Since then, the use of ackee in food is especially prominent in Jamaican cuisine. Ackee is the national fruit of Jamaica, and canned Ackee is a major export product in Jamaica.


Ackee has a very creamy texture and is relatively mild in flavor. Simply put, ackee tastes like scrambled eggs.

Fun fact

Ackee is poisonous if not fully ripe. Therefore, never open the fruit yourself! It has to have opened on its own on the tree. In United States, importation of ackee is even banned by the FDA.

03. Akebi


Akebi is a mysterious and beautiful fruit native to the north of Japan. It has only been cultivated and available commercially about 30 years ago.


The look and feel is similar to the flesh of lychee, but is much softer. It is full of tiny seeds that are essentially impossible to separate from the flesh. If the seeds are chewed, the taste becomes bitter.

Fun fact

Akebi fruit is only available for two weeks out of the year! Its season is at the very beginning of autumn.

04. Buddha’s Hand

Buddha's Hand

The origin of this fruit is commonly traced back to the Far East, probably northeastern India or China. Buddha’s hand fruit is very fragrant and is used predominantly in China and Japan for perfuming rooms and personal items such as clothing.


Buddha’s Hand contains no juice at all and consists of nearly all rind and pith, which is the white part of the fruit. It’s extremely aromatic with a strong lemon-lime flavor and zero acidity.

Fun fact

The fruit may be given as a religious offering in Buddhist temples. In China, the Buddhas hand fruit is a symbol of happiness, longevity and good fortune. It is also a traditional temple offering and a New Year’s gift.

05. Rambutan


Rambutan is native to tropical Southeast Asia. The name of this fruit is derived from the Malay word meaning “hairy”.


Rambutan flesh is a translucent white or pink and tastes sweet, much like a grape.

Fun fact

Rambutan hair is helpful in pollination where pollen can be hooked on and transported to female flowers.

06. Salak


Salak is a species of palm tree native to Indonesia. The fruit is also known as snakefruit due to the reddish-brown scaly skin.


The fruit inside consists of a yellowish-white or pink, firm and juicy flesh. The flesh contains large inedible seeds. The sour/sweet taste is somewhat like pineapple.

Fun fact

If too many snake fruit flesh are consumed it can result in constipation. Fortunately, the cure is in the cause. If you eat snake fruit with its skin, you can avoid the constipation.

07. Romanesco Broccoli

Romanesco Broccoli

Romanesco was first documented in Italy. Romanesco superficially resembles a cauliflower, but it is yellow-green in color.


Romanesco broccoli has a much milder, sweeter flavor than either broccoli or cauliflower. When well-cooked, the flavor is creamy and nutty.

Fun fact

The broccoli takes the form of a fractal. It means if you break off a floret from the main head, it looks like a mini-version of the broccoli with its own mini florets. No matter which part of the fractal you zoom into, it will look like an identical version of the bigger picture.

08. Jackfruit


Jackfruit is native to parts of South and Southeast Asia. It is also the national fruit of Bangladesh.


The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango, and banana. The seeds are also edible and taste similar to chestnuts.

Fun fact

Jackfruit is the largest tree-borne fruit in the world. Its weight can range from 10 lbs to over 100 lbs.

09. Hala


Hala is native to eastern Australia and the Pacific Islands. The fruit can be eaten raw or cooked and is a major source of food in Micronesia.


Hala is slightly sweet and not strong in flavor

Fun fact

Due to its fibrous nature, Hala can be used as a natural dental floss.

10. Achiote


Achiote originated from the tropical region of the Americas. Before synthetic dyes revolutionized industry, it was planted commercially for the pigment.


When used in small amounts primarily as a food colorant, achiote has no discernable flavor. However, when used in larger amounts to add flavor, it imparts an earthy, peppery flavor with a hint of bitterness.

Fun fact

Achiote has long been used by American Indians to make a bright red paint for the body and hair. It is also called the lipstick fruit.

11. Jaboticaba


Jaboticaba is native to southeastern South­eastern Brazil. It is grape-like in appearance and texture but with a thicker, tougher skin. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs.


The soft pulp is sweet and the skin is quite sour.

Fun fact

Due to the extremely short shelf-life, fresh jabuticaba fruit is very rare outside of Brazil.

12. Aguaje


Aguaje grows in and near swamps and other wet areas in tropical South America. The fruit is a chestnut color and is covered with shiny scales.


Aguaje tastes like a carrot but it has three times the amount of Vitamin A than carrot.

Fun fact

The locals believe aguaje is rich in female hormones. If a pregnant woman eats this fruit her unborn child will be more likely a girl.

13. Makrut Lime

Makrut Lime

Makrut lime is a fruit native to tropical Asia. Its skin is bumpy and it has a slightly elongated neck. The rind of the makrut lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor. The leaf of the makrut lime is widely used in Thai, Malaysian and Indonesian cuisines.


Kaffir limes juice is very strong and sour. It is delicious with savory dishes and add a tangy lift to spicy homemade chili, soup and stews.

Fun fact

Makrut lime is also widely known as kafir lime. The Arabic word kafir was originally used to refer to non-Muslims, but over the centuries it was adopted by white colonialists to describe black Africans. Kaffir is an offensive term in some cultures so try not to use this word!

14. Langsat


Langsat originates from Southeast Asia. Since they are found in bunches along the trunk and branches, langsat are often cultivated by shaking the tree. The riper the fruit, the more likely they are to be shaken free.


Langsat can be quite sour when unripe, but is perfectly sweet when ripe with a taste similar to a bittersweet grapefruit.

Fun fact

An arrow poison has been made from the fruit peel and the bark of the tree. Both possess a toxic property, lansium acid, which, on injection, arrests heartbeat in frogs.

15. Cupuacu


Cupuacu is a melon-sized fruit with a creamy white pulp that grows in the Amazon Rainforest drainage basin in northern parts of Brazil. It is known in the Amazon as “the pharmacy in a fruit” and could be considered one of the most nutritionally beneficial superfruits ever introduced to the marketplace.


As a cousin of the cacao fruit, cupuacu has a prized tropical flavor combining elements of chocolate, bananas, pear, passion fruit and pineapple.

Fun fact

An arrow poison has been made from the fruit peel and the bark of the tree. Both possess a toxic property, lansium acid, which, on injection, arrests heartbeat in frogs.

16. Sugar-apple


Sugar-apple is a native of the tropical Americas and West Indies. The fruit is round to conical, with a thick rind composed of knobby segments. The color is typically pale green to blue-green.


The flesh is fragrant and sweet, creamy white to light yellow, and resembles and tastes like custard.

Fun fact

The seeds of the Sugar Apple are toxic and are often dried and powdered for fish poisons and insecticides in India. A paste made from the seed powder has been used as a lice killer when applied to the head.

17. Black Sapote

Black Sapote

Black sapote is native to Mexico, Guatemala and Colombia. Black sapote fruit are tomato-like with an inedible skin that turns from olive to a deep yellow-green when ripe. Black sapote bears a deep brown color and can be eaten fresh, scooped straight from the skin.


It has the taste and consistency of chocolate pudding. Of course, it is a much healthier alternative to the real deal, lower in fat and contain about four times as much vitamin C as your average orange.

Fun fact

To enjoy a black sapote, all you need to do is cut one, twist it into halves (like an avocado), and take out great chunks with a spoon. You can eat the flesh plain, with ice cream on the side, or blend it with milk, cream or ice-cream to really bring out that chocolaty goodness. It’s also a popular ingredient for desserts.

18. Ugli Fruit

Ugli Fruit

The ugli fruit (or uniq fruit, unique fruit) is a Jamaican form of tangelo, a citrus fruit created by hybridizing a grapefruit, an orange and a tangerine. The name is a variation of the word “ugly”, which refers to the fruit’s unsightly appearance, with rough, wrinkled, greenish-yellow rind, wrapped loosely around the orange pulpy citrus inside.


The flesh is very juicy and tends towards the sweet side of the tangerine rather than the bitter side of its grapefruit lineage, with a fragrant rind. It is more sour than an orange and less bitter than a tangerine.

Fun fact

Uniq Fruit was discovered as an accidental seedling in Jamaica where it was propagated and exported beginning in the 1930’s.

19. Star Fruit

Star Fruit

Star fruit is native to the Philippines, Indonesia, Malaysia, India, Bangladesh and Sri Lanka. The fruit has distinctive ridges running down its sides (usually five but can sometimes vary); in cross-section, it resembles a star, hence its name. The entire fruit is edible and is usually eaten out of hand. They may also be used in cooking and can be made into relishes, preserves, and juice drinks.


The entire fruit is edible, including the slightly waxy skin. The flesh is crunchy, firm, and juicy. It does not contain fibers and has a texture similar in consistency to that of grapes. The taste is difficult to compare, but it has been likened to a mix of apple, pear and grape.

Fun fact

People suffering from chronic kidney disease have to avoid eating star fruit. This fruit contains a substance that is a deadly neurotoxin for people with kidney disease.

20. Dragon Fruit

Dragon Fruit

Known for its unusual color and laxative properties, the dragon fruit grows in Central and South America, as well as some countries in Southeast Asia. Dragon fruits have a bright pink skin and sweet, creamy white flesh full of small black seeds.


The mild taste of dragon fruit flesh is often remarked upon, as it stands in stark contrast to the vibrant exterior. It tastes like a melon or kiwifruit with a mild sweetness.

Fun fact

Dragon fruit flowers bloom only at night and usually wilt by the morning. They rely on nocturnal pollinators such as bats or moths for fertilization.

21. Durian

Dragon Fruit

Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odor, and formidable thorn- covered husk.


Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting. Durian flesh tastes like a rich custard highly flavored with almonds.

Fun fact

The edible flesh emits a distinctive odor that is strong and penetrating even when the husk is intact. The persistence of its odor has led to the fruit’s banishment from certain hotels and public transportation in Southeast Asia.

22. Chinese Lantern

Chinese Lantern

Chinese lantern was first discovered in Japan. The fruit is easily identifiable by the larger, bright orange to red papery covering over its fruit, which resemble paper lanterns.


Enclosed in the red lantern-shaped flower is a small berry, which is slightly yellow and has a flavor similar to a sweet tomato.

Fun fact

In Japan, Chinese lantern’s seeds are used as part of the Bon Festival as offerings to guide the souls of the deceased.

23. Sapodilla

Sapodilla is native to southern Mexico, Central America and the Caribbean. The fruit is a large ellipsoid berry containing two to five seeds. Inside, its flesh ranges from a pale yellow to an earthy brown color. The seeds are black and resemble beans, with a hook at one end that can catch in the throat if swallowed.


Sapodilla’s flesh has a grainy texture akin to that of a well-ripened pear. The fruit has an exceptionally sweet, malty flavor.

Fun fact

In the 1970s in the USA. an attempt was made to commercialize the fruit for its ability to turn unsweet foods into sweet foods without a caloric penalty, but ended in failure when the U.S. Food and Drug Administration (FDA) classified the berry as a food additive.

24. Cherimoya


Cherimoya / custard apple is native to Ecuador, Colombia, Peru and Bolivia. It is oval with a smooth or slightly tuberculated skin. The creamy texture of the flesh gives the fruit its secondary name, custard apple.


The white pulp offers a mild flavor likened to a blend of banana, vanilla, mango, papaya, pineapple and coconut. The refreshing texture is soft, smooth and melting almost custard-like.

Fun fact

Mark Twain called the cherimoya “the most delicious fruit known to men.”

25. Miracle Fruit

Miracle Fruit

This remarkable fruit is native to Ghana and Nigeria. The so-called “miracle fruit” may look normal, but it has one very unusual property: it has the ability’ to make sour foods taste sweet. If you chew one miracle berry before a meal, you’ll notice that vinegar begins to taste as sweet as apple cider, and lemons become candy-like.


The magic berry itself has a very mild, minor taste. It’s a little tart and a little sweet, like a mix between a cherry and a wild cranberry.

Fun fact

In the 1970s in the USA, an attempt was made to commercialize the fruit for its ability to turn unsweet foods into sweet foods without a caloric penalty, but ended in failure when the U.S. Food and Drug Administration (FDA) classified the berry as a food additive.

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