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Ackee·西非荔枝果
The ackee is sometimes called a “vegetable brain” because only the inner， brain-shaped， yellowish arils （假种皮） are edible. Native to tropical West Africa， this fruit has been imported and cultivated in Jamaica， Haiti and Cuba. And， it’s incorporated into some Caribbean cuisine.
Cherimoya·番荔枝
Mark Twain once referred to the cherimoya as “the most delicious fruit known to men.” Although its flavor is often likened to that of a cross between a banana and a pineapple， the flesh of this exotic fruit has also been described as similar to commercial bubblegum. Native to the Andes， cherimoyas have been introduced in Spain， Italy and California， among other places.
Rambutan·红毛丹
Native to the Malay Archipelago （群岛）， the name of this fruit is derived from the Malay word for “hairy”. Its taste is described as sweet and sour， much like a grape.
Monstera deliciosa·蓬莱蕉
Native to the rain forests of Central America， monstera deliciosa looks more like an ear of corn than a fruit. To get to its pineapple-like flesh， the scaly exterior must be flaked off and delicately prepared. Interestingly， this fruit takes as long as a year to ripen and to be safe enough to eat — it can be toxic if unripe.
Physalis·灯笼果
This fruit has a mild， refreshing acidity（酸性） similar to the tomato. Native to the Americas， they are typically imported from South America.
Jaboticaba·嘉宝果
The jaboticaba fruit is unusual in that it appears to blossom right out of the bark and trunk of its tree. It is often used in its native lands in South America much like grapes are used elsewhere.
Kiwano·火参果
With its spiky yellow exterior and juicy green interior， this is one fruit with vibrant contrasts. It tastes like a cross between a cucumber and a zucchini （西葫芦）， and is rich in both vitamin C and fiber. Native to Africa， it has been exported and cultivated as far away as New Zealand， Australia and Chile.
Miraclefruit·神秘果
Native to West Africa， this berry got its name from its incredible ability to make sour fruits （like lemons and limes） taste sweet instead， when the juices are mixed together. Be careful though， because although the miraclefruit can distort the taste of sour foods， it does not change the chemistry of the food.
Langsat·兰撒果
These small， translucent （半透明的）， orb-shaped fruits are most often found in Southeast Asia， India and Bhutan. They can be quite sour when unripe， but are perfectly sweet when ripe with a taste similar to a bittersweet grapefruit.
Cupuacu·古布阿苏果
Found throughout the Amazon basin， the flesh of this fragrant fruit is often used in desserts and sweets because of its chocolatey pineapple flavor.
The ackee is sometimes called a “vegetable brain” because only the inner， brain-shaped， yellowish arils （假种皮） are edible. Native to tropical West Africa， this fruit has been imported and cultivated in Jamaica， Haiti and Cuba. And， it’s incorporated into some Caribbean cuisine.
Cherimoya·番荔枝
Mark Twain once referred to the cherimoya as “the most delicious fruit known to men.” Although its flavor is often likened to that of a cross between a banana and a pineapple， the flesh of this exotic fruit has also been described as similar to commercial bubblegum. Native to the Andes， cherimoyas have been introduced in Spain， Italy and California， among other places.
Rambutan·红毛丹
Native to the Malay Archipelago （群岛）， the name of this fruit is derived from the Malay word for “hairy”. Its taste is described as sweet and sour， much like a grape.
Monstera deliciosa·蓬莱蕉
Native to the rain forests of Central America， monstera deliciosa looks more like an ear of corn than a fruit. To get to its pineapple-like flesh， the scaly exterior must be flaked off and delicately prepared. Interestingly， this fruit takes as long as a year to ripen and to be safe enough to eat — it can be toxic if unripe.
Physalis·灯笼果
This fruit has a mild， refreshing acidity（酸性） similar to the tomato. Native to the Americas， they are typically imported from South America.
Jaboticaba·嘉宝果
The jaboticaba fruit is unusual in that it appears to blossom right out of the bark and trunk of its tree. It is often used in its native lands in South America much like grapes are used elsewhere.
Kiwano·火参果
With its spiky yellow exterior and juicy green interior， this is one fruit with vibrant contrasts. It tastes like a cross between a cucumber and a zucchini （西葫芦）， and is rich in both vitamin C and fiber. Native to Africa， it has been exported and cultivated as far away as New Zealand， Australia and Chile.
Miraclefruit·神秘果
Native to West Africa， this berry got its name from its incredible ability to make sour fruits （like lemons and limes） taste sweet instead， when the juices are mixed together. Be careful though， because although the miraclefruit can distort the taste of sour foods， it does not change the chemistry of the food.
Langsat·兰撒果
These small， translucent （半透明的）， orb-shaped fruits are most often found in Southeast Asia， India and Bhutan. They can be quite sour when unripe， but are perfectly sweet when ripe with a taste similar to a bittersweet grapefruit.
Cupuacu·古布阿苏果
Found throughout the Amazon basin， the flesh of this fragrant fruit is often used in desserts and sweets because of its chocolatey pineapple flavor.