15 Foods You’ve Probably Never Tried That Are Absolutely Delicious
Ever felt like your taste buds need an adventure? The world is bursting with incredible flavors waiting to be discovered beyond your usual menu choices.
I’ve traveled far and wide, sampling bizarre and beautiful dishes that changed my perception of what food can be.
Ready your palate for these mind-blowing culinary treasures you probably haven’t tried yet!
1. Durian: The Controversial King of Fruits
Banned in many hotels for its pungent aroma, durian hides heavenly custard-like flesh beneath its thorny exterior. The flavor? Think caramel, almonds, and vanilla ice cream with hints of savory onion.
I nearly got kicked out of a Singapore subway carrying one in my backpack! Despite the smell (like gym socks left in a hot car), the creamy texture and complex sweetness make it worth braving the stink.
2. Mangosteen: Purple Perfection
Hidden inside a thick purple rind lie snow-white segments that taste like strawberry-peach yogurt with citrus notes. This tropical gem earned the nickname ‘Queen of Fruits’ for good reason. Each segment melts in your mouth with delicate sweetness.
The contrast between the tough exterior and the soft, juicy flesh inside creates a delightful eating experience that’s worth hunting down at specialty markets.
3. Jackfruit: Nature’s Meat Alternative
Imagine a fruit that can replace pulled pork! Young jackfruit has a stringy texture that absorbs flavors brilliantly. When ripe, it transforms into fragrant, banana-pineapple flavored pods. During my trip to India, a street vendor convinced me to try some.
‘This is fruit?’ I exclaimed, as the meaty texture fooled my brain. Now I use it in tacos, curries, and sandwiches for a plant-based protein that even carnivores love.
4. Dragon Fruit: Psychedelic Beauty
Dragon fruit looks like it was plucked from an alien planet with its hot pink skin and speckled interior. The taste is subtly sweet, similar to kiwi mixed with pear, with crunchy seeds adding pleasant texture.
The white-fleshed variety offers mild refreshment, but hunt down the rare red-fleshed type for a more intense berry flavor. Perfect chilled on hot days, it’s as nutritious as it is Instagram-worthy.
5. Cherimoya: Mark Twain’s Favorite
Mark Twain called it ‘the most delicious fruit known to man.’ This heart-shaped green treasure conceals creamy white flesh that tastes like a pineapple-banana-strawberry custard with hints of vanilla. My first encounter with cherimoya left me speechless.
Standing in a Chilean market, I scooped the flesh with a spoon, instantly understanding why it’s nicknamed ‘custard apple.’ Just remember to spit out the large black seeds!
6. Rambutans: Hairy Little Wonders
These bizarre red fruits covered in soft spines might look like sea urchins, but crack open the hairy shell to discover translucent, grape-like flesh with sweet floral notes. The name comes from the Malay word for ‘hair,’ perfectly describing their wild appearance.
Inside, the juicy flesh clings to a single seed, offering a refreshing pop of sweetness that’s slightly more complex than its cousin, the lychee.
7. Ackee: Jamaica’s Dangerous Delicacy
Only eat this when properly ripened and prepared! Jamaica’s national fruit looks like scrambled eggs when cooked and has a mild, nutty flavor with a buttery texture that’s absolutely addictive. The fruit naturally splits open when ripe, revealing black seeds and yellow arils.
I first tried ackee and saltfish for breakfast in Montego Bay. ‘This is better than any omelet I’ve ever had!’ I told my host, who beamed with pride.
8. Black Sapote: Nature’s Chocolate Pudding
Unripe, it’s inedibly astringent. Perfectly ripened, this unassuming green-brown fruit transforms into what tastes exactly like chocolate pudding – without the calories! The flesh turns from pale to dark brown when ready to eat.
Simply scoop out the custard-like interior and enjoy nature’s dessert. For an indulgent treat, mix with a splash of coffee liqueur or fold into whipped cream.
9. Salak: Snake Fruit Surprise
Covered in scaly brown skin that feels like a snake, this Indonesian treasure cracks open to reveal garlic-shaped segments with a unique sweet-tart apple-pineapple flavor and a surprising crunch.
The contrast between the reptilian exterior and the crisp, juicy interior makes eating salak an adventure. When perfectly ripe, it offers a tangy sweetness with hints of honey.
The texture reminds me of a firm apple crossed with a water chestnut.
10. Century Eggs: Time-Transformed Treasures
Don’t let appearances fool you! These Chinese delicacies are duck eggs preserved in clay, ash, and salt for weeks until the whites turn translucent dark brown and the yolks become creamy green. The flavor? Surprisingly mild and rich, like a concentrated hard-boiled egg with umami notes.
I nearly chickened out at a dim sum restaurant in Hong Kong, but the creamy texture and complex flavor converted me instantly. They’re especially delicious with silken tofu!
11. Soursop: Tropical Candy in Fruit Form
Beneath the spiky green exterior hides white flesh that tastes like strawberry and pineapple candy with citrus notes.
The texture is fibrous yet juicy, similar to cotton candy soaked in sweet nectar. Large and intimidating, a single soursop can weigh up to 15 pounds! Pick one that yields slightly to pressure.
The flesh separates easily from the numerous black seeds, making it perfect for smoothies, ice cream, or simply eating with a spoon.
12. Natto: Fermented Bean Magic
Sticky, stringy, and pungent, these fermented soybeans are an acquired taste that divides even Japanese breakfast tables. The beans develop spider-web-like strings when stirred and smell distinctly funky.
My Japanese host family watched anxiously as I tried my first spoonful. ‘It’s…interesting!’ I managed, as the nutty, cheese-like flavor emerged beneath the initial shock.
Now I crave the umami punch, especially mixed with rice, raw egg, and green onions.
13. Khao Soi: Northern Thailand’s Curry Noodle Heaven
Golden curry broth cradles both soft and crispy egg noodles in this northern Thai masterpiece. The coconut-based soup balances spicy, sweet, and tangy notes, topped with pickled vegetables and fresh herbs.
Walking through Chiang Mai’s streets, I followed my nose to a tiny stall where locals hunched over steaming bowls.
The combination of textures—tender chicken, silky broth, and crunchy fried noodles—creates a symphony of flavor that haunts my dreams.
14. Pani Puri: Explosion of Flavors
Crispy hollow spheres filled with spiced potatoes, chickpeas, tangy tamarind water, and spicy mint-cilantro water create an explosion in your mouth. This Indian street food must be eaten in one bite! The vendor hands you one puri at a time, freshly filled.
‘Quick! Pop it whole!’ my friend urged as tamarind water threatened to drip down my chin. The combination of textures and flavors, crunchy, soft, sweet, sour, spicy, creates a taste sensation unlike anything else.
15. Percebes: Dinosaur Toes from the Sea
These bizarre-looking goose barnacles resemble prehistoric claws but taste like the ocean distilled into tender, sweet meat. Prized in Spain and Portugal, percebes grow on wave-battered rocks, making harvesting extremely dangerous.
The high price reflects the risk gatherers take. To eat them, snap off the ‘nail’ and squeeze the meat from the leathery tube.
The briny explosion of flavor transported me straight to the crashing Atlantic waves, where these strange creatures make their home.