What do you think of when I say the word – FRUIT?
If you’re like the vast, vast majority of North Americans, you are now thinking of…
- Strawberries, or
And that’s okay.
There are lots of reasons why the fruits listed above are North America’s most popular.
- They taste great.
- They’re portable.
- And they have transitioned well to industrial farming techniques.
However….after 40-something years of crunching apples in the fall, slurping watermelon in the summer and blending up berries & bananas in my smoothies year-round, my taste-buds started to become bored with the Top 10 fruits & vegetables.
Luckily for me, the solution to my gustatory ennui was a brisk 20 minute walk down Spadina Ave to Toronto’s Chinatown and it’s vast array of produce vendors and exotic fruits & veg.
Luckily for all of us, if you can’t find the following fruits in your hometown, there are a LOT of online produce peddlers who will pack & ship fresh produce direct to your door. As I have access here in Toronto, I haven’t ordered online and as such, can’t recommend any particular vendors.
Note: This list of my favorite fruit will continue to grow as I try & fall in love with new products. Whenever I add a new fruit, I will re-post the article. If you want to be updated, sign up for an email subscription to the blog and you will get new article updates.
Alright…here we go….introducing the best tasting fruit you have never tasted.
Some of you have already heard of Durian fruit. More specifically, you may have heard about how Durian smells like:
- rotten onions,
- skunk spray,
- raw sewage,
- gym socks, etc.
Seriously…this thing is so stinky, it has been banned from hotels and public transportation systems all over Southeast Asia. But the taste more than makes up for the odor. Durian fruit offers a taste that is unlike any other thing I have ever eaten in my entire life.
A taste that was best described by a British naturalist named Alfred Russel Wallace way back in 1856:
The five cells within are silky-white, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the edible part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes.
Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience. … as producing a food of the most exquisite flavour it is unsurpassed
Because of the stink, I don’t eat Durian as often as I like.
To make life easier (and to keep my wife happy), I prefer to head down to Chinatown and have it prepared for me in one of the nearby restaurants. That way I get all the yummy flavor and don’t have to deal with the prep or the stinky leftovers
Next Page – Sugar Apple (aka Sweetsop and/or Custard Apple)
More best tasting fruit you have never tasted.
- Page 1 – Durian
- Page 2 – Sugar Apple (aka Sweetsop and/or Custard Apple)
- Page 3 – Soursop
- Page 4 – Pummelo
- Page 5 – Mangosteen
- Page 6 – Saskatoon Berries
- Page 7 – Cape Gooseberry
- Page 8 – Lychee
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