Fruits You Must Try

We could all use more fruit in our diet, and what better way to make them more appealing than to add a touch of luxury?  Today we’re broadening our horizons, by exploring some of the most delicious, exotic and unusual luxury fruits money can buy. Read on to discover some truly special ingredients that will bring your favourite dishes to the next level.                  

*Updated February 2022

Dragon Fruit

Dragon fruit (pictured above) is rarely found in Europe, typically grown in the Americas and Asia. It is a tropical fruit that is very popular in the United States, Mexico, and Central America. It has a taste similar to the kiwi fruit, with a texture like that of a cucumber.

Dragon fruit is also a superfood, being relatively low in calories, high in antioxidants, vitamins, minerals, and probiotics. These properties make it ideal for use in smoothies and other drinks, where it provides a zesty exotic flavour and a range of health benefits.

Dragon fruit is most readily available during summer months, from June to September.

Snake Fruit

The sinister looking Snake fruit, is native to southeast Asia, and a common snacking fruit Asia, as well as being used in cooking. The flavour is more gentle than you might expect – closer to a banana than a citrus fruit. Snake fruits are often candied, pickled or fried, and have a very unique sweet flavour.

Snake fruit are rich in beta carotene, making them an ideal food to support eye health. They on average contain 400% more beta carotene than mangos, by weight.

Snake fruit is fortunately available year-round, and has no set season.

Custard Apple

Custard Apple, also know as Cherimoya originates from the Americas, but is also found less commonly in Asia. It tastes somewhat like a creamy, blend of pineapple and banana, with a juicy, fleshy texture. Their skins and seeds are inedible, so some preparation is required.

They can be used in a wide variety of recipes, suitable for use in cakes for baking, pairing nicely with more traditional flavours like pear and mango.

Custard apple is most available in Autumn months, from September to December,


Kumquat means “golden orange” in Chinese, and it’s not hard to see why. They have a sharp tangy, citrus-like flavour which is ideally for cleansing the palate. While it is extremely popular to eat them fresh and whole, they also fit nicely into a range or recipes, including salads and desserts, where they elevate the aroma of a dish instantly.

Keep in mind that most of a kumquat’s sugar is in the skin, which makes the experience of eating them unique and exciting for those unfamiliar.

Common varities of Kumquat are most available in the first half of the year, from January to June.


Starfruit, formally know as Carambola is a sweet, citrus tasting fruit, with a firm apple-like texture, which is native to south-east Asia. There are two varieties; sweet and tart, though the difference between the two is not noticeable to the untrained tongue.

In cooking it is commonly paired with warming and umami flavours, though it can also be enjoyed by itself as a treat.

Starfruit is generally available year round, though may be less available in Spring months.


Quince is a large, lumpy, almost pear like fruit. It is never eaten raw, and must be cooked to reveal it’s delicious sour taste. It is most often poached or baked, and made into a jam or jelly. The flavour it provides pairs well with a range of meats and cheeses, as well as being enjoyable in deserts, particularly alongside rich warm custard.

Being a winter fruit, Quince is in-season from October to January.

Nashi Pear

This asian pear is traditionally presented individually as a gift to friends and loved ones. Their shape is typically rounder than a European pear, which means they are sometimes confused for apples. Their texture is a little grainier than other pears, but are very sweet, juicy and refreshing: the perfect summertime treat. Nashi pears are typically available from March to November.


The purple mangosteen is a refreshing and sweet exotic fruit native to Southeast Asia. Its flesh if often said to have a similar texture to that of a lychee. With a high vitamin content, the mangosteen has a number of health benefits and is commonly used for medicinal purposes in Indonesia and Malaysia. Tropical mangosteens are becoming increasingly popular as the fruit of choice in Europe and America, with an intriguing floral and subtly tart aftertaste.

Mangosteen is in-season from May to August. Ripe Mangosteen should be a little soft, with a dark purple colour.


This exotic, unusual-looking red-skinned fruit hails from Southeast Asia. Its outer-skin, which is red and hairy, is peeled away to reveal delicate, white flesh with a sweet and sour flavour. The refreshing Rambutan fruit is a delicious healthy snack that may be eaten raw, and is the perfect addition to fruit salsas, salads and cocktails.

The major harvest season for Rambutan is December to January, while their trees also give a second, smaller harvest from August to September.


The Kiwano (sometimes called Horned Melon) has a spikey yellow exterior, which when remove reveals a juicy, sweet interior. It is often said to be similar in texture to a cucumber, but closer in flavour to a melon. Their high water content makes them ideal for use in cocktails, smoothies and shakes.

Kiwano is generally available year-round, but it most available in summer and spring months.


Dekopons (sometimes called Sumo Oranages) are large Japanese seedless mandarins, that may weigh up to a pound each. They are left for 30 days after being picked, during which time their citric acid levels fall, while sugars increase, giving them a distinct, sweet, almost candy-like flavour.

Dekopon are typically most available from April to June.

Do you have a favourite fruit we’ve missed? Get in touch today.