Inside that exotic, fuzzy red exterior is the sweetest, juiciest flesh you’ve probably never tried. It’s similar to lychee but less acidic, more floral. Rambutan is rich in fiber, vitamin C and copper. Add it to a curry or a cocktail!
Lychees are strange at first glance, but remove their armored skins and reveal their impossibly sweet insides and you’ll be grabbing for more and more. Blend lychees into any cocktail, but careful…you’ll forget what you’re drinking is not a virgin margarita!
Some ripen to an ooey-gooey softness, others remain crunchy, but either way persimmons are sweet enough to entice every palette. Slice them up, grill in a hot pan and toss over a dressed salad with hunks of chevre.
Crisper than your standard Bosc, Anjou or Bartlett, the Asian pear is like an an apple that’s been bred with a pear. Incredible texture, taste, and an unparalleled combo. Thinly slice an Asian Pear over a salad—it’s particularly great with crumbled blue cheese and candied pecans.
Surprise! Dates are fresh, fresh, fresh…not at all dried despite the appearance — a common misconception in the category! A superfruit, medjool dates pack a powerful punch of benefits. With more potassium than a banana, they’re also high in fiber and free-radical antioxidants.
Sweet as candy, dates are the healthiest of sugar alternatives. Use them to add a touch of sweetness to your smoothie, baked goods or just pop one in your mouth before your run or hike.
Let’s give credit where credit is due: They’ve got the flavor and the nutritional value to back them up as the most underrated fruit ever!