This feature surveys unusual fruits from around the world, explaining how their bizarre shapes, smells, and chemistry help plants survive and spread seeds. It opens with the idea that fruits often have defenses such as spines, thick skins, strong odors, or toxins, and then moves through several examples that are prized in local cuisines, traditional medicine, or modern gastronomy.
The best known case is durian, described as the "king of fruits" in Southeast Asia. It can weigh up to about 8 kilograms and is protected by a hard, spiky shell. Its smell, caused by sulfur compounds, is so intense that it is banned on public transport, in hotels, and on planes in many countries. Yet its flesh is creamy, sweet, and rich in nutrients, including iron, potassium, vitamin C, and folate, though it also contains about 357 calories per cup. The article cites historical and culinary descriptions ranging from Raffles fleeing the smell to Anthony Bourdain joking that eating it leaves one’s breath like that of someone who has kissed the dead.
Another standout is Monstera deliciosa, known as Mexican breadfruit or monster fruit. Unripe fruit is dangerous because it contains oxalic acid and calcium oxalate crystals that cause burning pain, swelling, drooling, and temporary loss of speech and swallowing. When fully ripe, however, it turns into a soft tropical fruit tasting like banana, pineapple, coconut, and strawberry. Jaboticaba, a Brazilian tree that fruits directly on its trunk, is praised for its sweet-sour berries but must be eaten quickly because they ferment within 3 to 4 days. The article says it needs 6 to 8 years to bear fruit from seed in Israel and is usually grown only by collectors.
The piece also profiles Buddha’s hand citron, an elongated citrus with finger-like segments, no juice or seeds, and a strong lemon-tangerine-lavender aroma. In Buddhist and East Asian tradition it symbolizes luck, health, and longevity, and in World War II there was even a halachic question about using it as a sukkot etrog for refugees in Shanghai. In modern kitchens it flavors desserts, savory dishes, and cocktails. Kiwano, or horned melon, is presented as an African desert survival fruit that is 80 percent water and used as a refreshing sorbet ingredient. The article closes with brief notes on acai, jackfruit, breadfruit, chocolate vine, snake fruit, miracle fruit, aguaje, and noni as further examples of botanical diversity.
