11 Exotic Asian Fruits to Try for Flavor

It is easy to see why Hawaii, with its oceanic blue beaches, is known as paradise on Earth, but in terms of a gastronomy experience, Malaysia is the ultimate tropical fruit paradise. The market stalls, laden with an astounding variety of fruit, glisten like rubies. 

Which among the fruits is palatable, and which among them are malodorous stink bombs (the notorious durian fruit comes to mind)? While a few have a reputation for offending, the rest consist of complex, often invigorating experiences should you choose to sample them. You may encounter a few of those same Asian fruits at your local Asian market, and it helps to know their flavor profiles. 

Here are some of the most exotic and flavorful fruits from Asia that you should definitely try.

 

1. Kumquat   

Kumquats may be only the same size as an olive, but they are less disagreeable in taste, packing an explosion of sweet and sour flavor. Kumquats can be eaten whole, rind included. In citrus planters and well-drained, slightly acidic soil, they prosper. Organic fungicides are recommended to combat disease. To consume, wash thoroughly with water, then cut off ¼" from one end. Squeeze out some of the sour juice and seeds before eating.  

2. Mangosteen  

Mangosteen is a curious fruit that appears in Asian fresh produce markets, and only briefly, usually in the summer, since it has a short growing season. The exterior is a hardboiled brown, but the inside reveals plump, lychee-like flesh. To open, apply pressure on both sides and twist – its purple juice is stubborn to get out, so avoid getting on your clothes. 

3. Rambutan  

Rambutan is fun to hold because of its spiky protuberances. The red is ubiquitous; the yellow, which has its own special appeal, is much rarer and usually only fleetingly glimpsed in markets in Thailand. Its flavor is comparable to lychee, but with a mild sweetness and a slight floral essence. Rambutan pairs well with mango and coconut in smoothie creations. 

4. Jackfruit  

Although jackfruit appears as a gigantic green monstrosity that would have been served at the cafeteria table in Monsters, Inc. and has more than once been mistaken for the foul-smelling durian, it is not even closely related to durian. The commonality they share, besides their bulky appearance, is an odiferous scent, although durian’s is still far more overpowering. Jackfruit emits a bubble-gum odor that has been likened to a combination of rotten-onions, bananas, and pineapple. The flesh is pliable, sometimes stringy, but the surprise is that it mimics pulled pork quite well when prepared appropriately.

5. Dragon fruit   

Starring in many iced beverages, dragon fruit is a striking spectacle, with vibrant fuchsia skin adorned with green-tipped scales. Hunting for a flavorful dragon fruit is like playing Russian roulette, but a lot less dangerous: some are incredibly sweet, while others are bland. Dragon fruit is often used in smoothies, fruit bowls, and salads for a colorful and refreshing twist.

6. Salak  

If salak, or snakefruit, were dangling in the Garden of Eden, would Eve have thought twice of trying it? The outside exterior is mystifying – a swirl of scales – but the taste is heavenly, often prompting tourists to develop an instantaneous addiction. Native to Indonesia, snakefruit grown there tends to be less sweet, while Red or Thai Salak, the intoxicating ones, are sweeter than honey. 

7. Longan  

Similar climates often produce clusters of botanically related fruit. Longan, lychee, and rambutan make up the trifecta of exotic Asian fruits that tourists or anybody within distance of an H-mart must try. Longan has a thinner, lighter-colored shell that gives way to a black seed that resembles an eyeball, hence the name “dragon’s eye.”

8. Coconut   

Many Asian fruits are seen as confusing, with strange textures and interiors that don’t match their exteriors. Coconuts are an antidote to the madness. Synonymous with tropical gateways, they originated in Southeast Asia. While it’s not the same as cracking open a cold one, sipping coconut water straight from the shell is always exciting.  

9. Burmese Grapes  

Native to Southeast Asia, Burmese grapes are not actually grapes, but tropical berries covered in a thin skin that peels away to reveal a translucent, juicy pulp. The taste is a balanced combination of sweet and tangy, with a slight hint of sourness. Perhaps most spectacular is its growing habit, where the grapes festoon the main trunk and branches of the tree. 

10. Cempedak  

In case you needed an off-brand jackfruit, cempedak is here. Often confused with jackfruit, it’s much smaller and has a more elongated shape. The inside is less chaotic, with less fleshy pods than jackfruit. It’s commonly fried to create a crispy, sweet snack in Malaysia and Indonesia, but it can also be eaten fresh.

11. Shine Muscat Grapes 

Shine Muscat grapes may have garnered controversy but continue to be popular. Some believe they’re overrated and not much different from normal grapes; others enjoy their significantly larger size and sweeter taste, which lacks the fibrous texture of other grapes. In Japan, they can fetch outrageous prices of up to $50 per bunch, while Korean and Chinese varieties are less expensive.