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Practice English Speaking&Listening with: Top 10 Fruits You've Never Heard Of Part 11

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Were back again bringing you rare and unique fruits from around the world. Coming up on

this episode of Top 10 Fruits Youve Never Heard of Part 11.

Number ten, Beautyberry Grown on a small deciduous evergreen shrub

that grows up to 6 feet or 2 meters tall, the beauty berry produces white to pinkish

flowers will develop into these bright purple berries. Measuring 2 - 5 mm in diameter, this

fall season berry will last well into the winter and will be an important food source

for birds when there isnt much to eat. Native to east and southeast Asia, which is

typically not where berries grow, it can also found in North and South America, Australia

and Madagascar.

This highly astringent berry doesnt taste great has a similar but not quite as bad taste

as the porcelain berry which we covered in the previous episode. Mostly an overpowering

bitter taste with mild sweetness is present in this berry which are typically used for

making jams and not much else. There is another unique, useful function of this plant, the

leaves contain a poison that can be used to stun fish which makes for an easy day of fishing.

Used in traditional Chinese medicine, the beautyberry is most commonly used for treating

inflammation and bleeding disorders. Side effects arent known from the consumption

of this fruit as it isnt consumed regularly in any large amount. Some people have experienced

slight nausea after eating them. The essential oil created from this berry has been found

useful at repelling insects.

Number nine, Kwai muk Native to Southern China, this lumpy, bumpy

orange fruit is a part of the artocarpus family which is mostly famously known for the breadfruit

and jackfruit which weve covered in previous episodes aswell. Grown on a large evergreen

tree up to 15 feet or 4 and ½ meters in China this fruit has been found to thrive in Florida

where the tree can reach up to 25 feet or 7 and ½ meters in height. Cultivated primarily

for local consumption in Florida, this tree is not only provides a source of food but

a beautiful aesthetic evergreen tree. Ripening from August to October the kwai muk fruit

is a velveting skinned fruit that ripens within 1 - 3 days making it not viable for commercial

production The red flesh on the inside is a good indicator youve picked a ripe one

to eat, being a member of the autocarpus family latex will be present when unripe just as

with the jackfruit. Being yellowish orange on the outside when perfectly ripe, a green

colored kwai muk will be unripe and overly sour. If you wait too long theyll become

overripe and have a fermented taste to them just as a pineapple has.

Inside a handful of seeds will be found that should be spit out, its important to note

while the seeds shouldnt be consumed the skin can unlike a jackfruit. They have a sweet

and tart flavour similar to an apricot with sour elements of a citrus fruit. Being juicy

and full of fiber the kwai muk is a tasty fruit that can be enjoyed fresh, dried or

preserved with salt and sugar syrup.

Number eight, Rattan Fruit The first thing that comes to mind when you

hear the word rattan may be the wicker like furniture and weavings that comes from this

climbing palm. Despite all the creation that is done with the stems of this palm, it actually

produces a fruit as well. There are 40 different varieties with some of them not being edible.

Within the edible varieties are multiple different looking rattan fruits thatll have different

sized spacing and shapes of the scales on the outside of the fruit. The snake like skin

of this fruit is similar to that of salak or snake fruit as they are in the same general

family. Among the tallest rattan is the littuko variety which are harvested by placing a primitive

ladder next to the tree and cutting off the entire bunch of rattan at once.

Found in the philippines and India this fruit isnt commonly consumed anywhere really,

even by locals. Offering a comparable experience as biting into a lemon, sour will overwhelm

your tastebuds. On the inside if a large seed not offering a lot of flesh to enjoy, this

isnt the case though with the littuko variety which is seedless. Chewing the seeds apparently

has a similar buzz effect, that of 6 cups of coffee, as betel nut. Available from April

to September the rattan is being planted as a tree to reforest certain areas of the Philippines

and slowly increasing in popularity as a local food to eat.

Number seven, Quandong The desert quandong or native peach as its

also to referred to as has multiple additional names coming from different indigenous groups.

This hemiparasitic plant or one that can photosynthesize using the root system of another plant is

found in the central deserts and southern areas of Australia. This tall shrub up to

20 ft or 6 meters tall produces a green fruit that will turn red when ripe. Enjoyed by the

locals of Australia the quandong is also a staple fruit of the Australian Emu population.

Commercially it can be found throughout the southern regions of Australia. It has tart

flavour like a peach or apricot with a large seed on the inside. An unusual find in the

fruit kingdom, the quandong has a substantial amount of fat per fruit with over half its

weight being fat. Being high in vitamin C and good for the skin, this fruit has the

ability to scavenge free radicals from the body.

Number six, Osage orange This spherical lumpy, bumpy fruit measures

up to half a foot in diameter and comes from a tree in the mulberry family. The name comes

from the Osage Native Americans who would use the wood from this tree to create bows

and clubs. Other names for this fruit are hedge apple, horse apple, monkey ball and

mock orange. When cutting into one sticky white latex oozes

out, their woody like pulp is tough with an unpleasant flavour much like a watermelon

rind mixed with a cucumber. The oblong seeds in the middle which are edible, are the most

desirable part of this fruit by both humans and animals mostly notably by squirrels. Extracting

them from the fruit is a painstaking process which yields a tasty seed that has a flavor

reminiscent of sunflower seeds. Seeing how most creatures wont eat this fruit, it

is believed extinct mammals like the ground sloth, mastodon and mammoth ate this fruit

and spread the seeds around. Many people claim this fruit will repel insects by chopping

it into chunks and placing it around the area of which you want to keep them away.

Number five, Santa Claus Melon Initially named piel de sapo in Spanish, which

Im sure that was a terrible pronunciation of, translates to toad skin, this melon was

renamed to Santa Claus melon because of its long shelf life usually until Christmas. This

football shaped melon has spotty dark and light green skin on the outside with pale

yellowish white flesh on the inside. This melon gives no indication of ripeness like

many others do with their scent which leads you to just look for wrinkling, browning spots

and a good dose of luck to know when its properly ripe.

Offering a light and fresh like a mix of a honey dew and a cantaloupe with the flavour

leaning more towards the cantaloupe. It has a very dense and juicy flesh with more liquid

than the other melons yet its lower on the squishy and slimy side of melons. While

still firm its not nearly as crisp as a hami melon.

They are eaten raw, added to fruit salads, tarts, sauces and sorbets. Able to be keep

in the refrigerator for 2 months this melon prefers warm climates to grow. Being a melon

of the casaba type which originates from turkey, the santa claus melon is cultivated in South

America, Spain and Southern United States.

Number four, Kiwi berry Measuring just the size of a large grape,

this baby version of the kiwi has no fuzz, a green exterior and is much more of a delicate

fruit. Native to Korea and China the kiwi berry has long been grown in New Zealand,

since 1902 to be exact. Being a cold hardy kiwi the kiwi berry is one of the few tropical

types fruits thatll grow in cold northern climates. Multiple different varieties exist

that come in different sizes and different colors with some tinted a reddish color. The

one we see here is called isaiah which is a self fertile kiwi berry but benefits from

boosted pollination being planted next to a pair of a male and female arctic cold hard

kiwis. Ripening in the fall, as the kiwi berry develops itll be rock hard and quickly

transition into the soft yet delicate fruit as its ripe.

Their unpredictable shelf life hasnt made them a viable commercial crop but you can

find them once in a blue moon at whole foods for top dollar. Rich in vitamin C, A, E, potassium,

fiber, iron and calcium this little nutrient powerhouse tastes sweet and sour with a nice

amount of tartness to it. Packing a very strong kiwi flavour, more than a kiwi theyll tend

to be more sweet and less sour the more ripe they are. A rare but tasty treat that shouldnt

be skipped if the opportunity arises.

Number three, Snowberry An elegant name with a nasty secret, this

berry also goes by waxberry or ghostberry. Im not sure if ghostberry is in reference

to its pale white color or from people dropping dead from how bad this berry tastes.

There are 15 different species with all but 1 being native to North and Central America,

the other is native to China. Packed into tight clusters of white berries with a grainy

texture on the outside, the inside offers a slightly juicy cotton candy like visual.

Sometimes the snowberry will have a pinkish hue to it. Despite its appetizing look

this berry while edible is sometimes called famine berry due to its mealy bitter eating

experience. Tucked deep within the depths of the bitter overload are delicate and pleasant

hints of wintergreen. Each berry has white flesh with 2 hard seeds inside that are as

tough as a bank vault, well probably not but strong enough may lay dormant for 10 years

before sprouting. It should be noted too, eating the seeds taste exceptionally bad and

should be spit out.

These berries are bestenjoyedcooked or made into a jam that youd give to someone

you dont like. The saponins, or toxic compound which is present in many foods we eat, are

a little bit on the high side within the snowberry which doesnt affect adults all that much

but will cause children to vomit, get nausea and diarrhea.

Number two, Jan Kuperus Crab Apple Ranging anywhere from 10 to 40 feet or 3 to

12 meters tall this ultra rare crab apple was discovered by a dutch nursery owner in

the Canadian province of Alberta. While usually a rare fruit will have a small region it comes

from, this crab apple only has one tree it originates from. Slowly it has been grown

and sold by local nurseries but is still a very rare fruit to find, so rare in fact if

you search on youtube there are exactly 0 search results for it. Luckily for all of

us my neighbor has one which is how I got my hands on it.

The Jan Kuperus crab apple is a very small red apple, which can apparently turn purple,

with a powdery yellowish to white flesh inside. While the inside is very grainy and powdery

it has a very nice sweet and tart taste to it. Not just a normal crabapple this little

fruit has what could be described as almost an apple pie taste to it. Best eaten when

they are firm and smooth, if left alone they will start to wrinkle creating a richer taste

until it eventually goes bad when over ripe. These fruit are usually left for birds to

eat at as they wont fall off the tree and remain until the birds eat them over winter.

Number one, Nutmeg Fruit Bearing one of the most unusual fruits of

them all, the evergreen nutmeg tree produces an oval shaped, egg sized fruit which is home

to the nutmeg seed which what its known for. Covering the seed is a bright red aril

or this bizarre waxy red flesh. This red flesh you have probably heard of, its dried and

made into a potent spice called mace which is also used in pepper spray. While we are

talking about the hazards of the nutmeg fruit, nutmeg itself can be toxic or deadly if more

than 4 tsps are consumed at once.

Grown on what are known as the spice islands or Moluccas Islands of Indonesia, this fruit

will grow until it cracks in half revealing the red aril and seed. The outer yellowish

flesh that houses the seed or pericarp is the actual fruit which has a bizarre mix of

flavours. A strong nutty nutmeg taste, a dash of bitterness and a lot of dry mouth is what

you can expect but locals dont usually eat it raw. Candied, dried or mixed with sugar

the nutmeg fruit will suddenly taste much better like a delicious candied treat. Sometimes

its boiled to make nutmeg juice, blended into a smoothie, made into jam, pickled, added

to chutney or shredded on savory dishes.

If you want to get your hands on some unique tropical fruit, why not check out our friends

at miami fruit and use coupon code Titan for 5% off when placing an order.

I hope you enjoyed this episode, have you been inspired to try any of these fruits,

let us know in the comments down below and until the next one have a good one.

The Description of Top 10 Fruits You've Never Heard Of Part 11