Food has the most incredible ability to surprise us. Just when you’re sure you’ve had it all, the world presents dishes with outrageously new flavors, right before your eyes, or waiting patiently in corners of cultures that seem miles away from home. Some of the foods might sound weird at first, and some might just seem to appear unlike anything you would ever wish to put into your mouth but they have one thing in common: they are delicious.
Experimenting with food is more than just eating it’s about broadening your horizons, stepping out of your comfort zone, and enjoying flavors that were maybe overlooked. From exotic fruits to unexpected proteins, every bite is a chance to challenge what you thought was possible on your plate.
Following are 14 incredible foods that will broaden your palate, change your perspective, and maybe even make you obsessed.
1. Ackee
Ackee is a light-colored fruit that’s made its way into Jamaica’s position as its national dish, having been invented in West Africa. When cooked, it’s got a smooth, creamy texture that practically beggars the imagination when it resembles scrambled eggs, though. It’s comforting and surprising at the same time.
It should be noted that ackee must be fully ripe and well prepared if consumed raw, it’s toxic. But when cooked, it becomes something buttery, silky, and imprinted. It’s traditionally mixed with saltfish, onions, and peppers, and the outcome is the quintessential Jamaican breakfast enjoyed by both locals and visitors. For those who appreciate texture, ackee is both satisfying and fascinating a fruit that behaves like a daily savory.
Ackee Saltfish Recipe
Equipment
- 1 Large Pot For desalting and boiling salt cod
- 1 Large skillet or frying pan For sautéing vegetables and combining ingredients
- 1 Cutting Board
- 1 Chef’s knife
- 1 Colander For draining salt cod and ackee
Ingredients
Main
- 1 can of ackee drained
- 1/2 lb boneless salt cod
- 2 onions sliced
- Garlic not traditional but i like it
- 1/2 teas spoon of dry thyme or a few sprigs of fresh
- 1/4 scotch bonnet pepper skin finely chopped up
- 1 tomato chopped
- 1 green pepper
- 1 red pepper
- All purpose seasoning optional
- Oil to cook
Instructions
- Begin by desalting the boneless salt cod. Place it in a pot, cover with cold water, bring to a boil, then drain. Repeat this process at least twice, or ideally soak overnight with several water changes, to remove excess salt.
- Once desalted, flake the cooked salt cod into small pieces, ensuring no bones remain. Set aside.
- Drain the canned ackee carefully and set it aside; it is very delicate.
- Prepare your vegetables: slice the onions, chop the tomato, green pepper, and red pepper. Finely chop the Scotch bonnet pepper and garlic (if using), being cautious with the Scotch bonnet.
- Heat oil in a large skillet or frying pan over medium heat.
- Add the sliced onions, chopped green and red peppers, garlic (if using), and Scotch bonnet to the hot oil. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Stir in the chopped tomato and dry thyme (or fresh sprigs) and continue to cook for another 2-3 minutes until the tomato breaks down slightly.
- Add the flaked salt cod to the skillet and mix well with the sautéed vegetables.
- Gently fold in the drained ackee. Be very gentle to avoid mashing the ackee, cooking only until it is heated through, about 2-3 minutes.
- Taste and adjust seasoning with all-purpose seasoning if desired, considering the inherent saltiness of the fish. Serve immediately.
Notes
2. Chayote
Chayote looks like a pear with wrinkles to the naked eye, but this vegetable gourd is an old Mexico and Central American staple dating back many centuries. Its extremely light flavor and crisp texture also make it very versatile to be eaten raw or cooked.
Thinly cut in salads, it adds a cheerful crunch, and stewed in stews, it picks up flavors around it beautifully. Chayote can even be grilled and served with lime for an effortless yet lively meal. Its ability to hold up to so many preparations is the reason why it is such a hidden treasure in world cuisine.
Chayote chamomile soup
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Medium Saucepot
- 1 Blender (immersion or standing)
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3 green onion sliced
- 2 chayote peeled cored and diced (about 2 1/2 cup )
- 2 tablespoons coconut oil
- 3 cups chamomile tea 5 bags
- 1 teaspoon aji peppers past
- sea salt and freshly ground black pepper
Instructions
- Prepare all ingredients: Slice the green onions, and peel, core, and dice the chayote.
- Heat coconut oil in a medium saucepot over medium heat.
- Add the sliced green onions to the pot and sauté gently until softened, about 3-4 minutes, without browning.
- Stir in the diced chayote and aji pepper paste, cooking for another 2-3 minutes to allow the flavors to meld.
- Pour in the chamomile tea, ensuring it covers the chayote. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chayote is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and creamy.
- Return the blended soup to the pot if using a standing blender, and reheat gently if necessary.
- Season the soup generously with sea salt and freshly ground black pepper to taste.
- Serve hot, garnished with a few fresh green onion slices if desired.
Notes
3. Kangaroo Meat
Kangaroo meat might sound exotic, but in Australia it’s a lean, protein-packed favorite with a distinctive gamey taste. Typically compared to venison or buffalo, it carries intense flavor without being tough if cooked properly.
Because the meat is naturally lean, it needs to be handled with care. It is marinated in indigenous herbs like bush tomato to enhance its flavor, then hot-cooked quickly to lock in its juiciness. For the daring customer, kangaroo offers not just a taste of Australia, but an eco-friendly, healthy option that goes beyond the limits of traditional red meats.
Kangaroo Burgers (Australia)
Equipment
- 1 Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Skillet or Grill for cooking burgers
- 1 Spatula for flipping
Ingredients
Main
- 1 lb miced kangaroo meat
- 1 onion finely chopped
- 1 garlic clove minced
- 1 tablespoon cilantro chopped
- 1 tablespoon vegetable oil
- 4 large lettuce leaves
- 4 hamburger buns
Instructions
- Finely chop the onion, mince the garlic clove, and chop the cilantro.
- In a mixing bowl, combine the minced kangaroo meat, chopped onion, minced garlic, and chopped cilantro. Season generously with salt and pepper.
- Gently form the mixture into four equally sized burger patties. Avoid compacting the meat too much to keep the burgers tender.
- Heat the vegetable oil in a large skillet or on a grill over medium-high heat until shimmering.
- Carefully place the kangaroo patties into the hot skillet or onto the grill.
- Cook the patties for 3-4 minutes per side for medium-rare, or longer if you prefer a different doneness, turning once. Kangaroo cooks quickly due to its leanness.
- While the burgers cook, lightly toast the hamburger buns, cut-side down, in a separate dry skillet or on the grill until golden brown.
- Once cooked, remove the patties from the heat and let them rest for a minute or two.
- Assemble the burgers: place a large lettuce leaf on the bottom half of each toasted bun.
- Top with a kangaroo patty, then cover with the top half of the bun. Serve immediately with desired condiments.
Notes
4. Durian
Few fruits are as polarizing as durian. Hailed as the “king of fruits” across Southeast Asia, it’s prized for its creamy custard-like flesh and reviled for its smell that’s so overpowering that it’s banned in hotels and public transport in several countries.
For the thrill-seekers, durian is a many-layered affair: sweet, salty, and even a little bit bitter all at once. Fresh, or incorporated into sweets across Thailand and Malaysia, it is full-bodied in texture and taste, unforgettable. Love it, or hate it, durian is an experience, and the best proof that sometimes the most powerful foods leave the most powerful impressions.
Durian Puree Cheesecake
Equipment
- 1 Electric Mixer Handheld or stand mixer for creaming and blending
- 1 Large Mixing Bowl For combining cheesecake batter ingredients
- 1 Rubber Spatula For scraping bowls and folding ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Baking Sheet For stability when placing the graham cracker crust in the oven
Ingredients
Main
- 12 ounces cream cheese room temperature
- 7 fluid ounces sweetened condensed milk
- 0.25 cup pureed fresh durian
- 2 eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon durian or banana extract
- 1 9 inch prepared graham cracker crust
Instructions
- Preheat your oven to 325°F (160°C).
- Ensure cream cheese is at room temperature. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk and pureed fresh durian to the cream cheese, beating until well combined and smooth.
- In a separate bowl, lightly whisk the eggs.
- Add the eggs, sour cream, vanilla extract, and durian or banana extract to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.
- Pour the cheesecake batter into the prepared 9-inch graham cracker crust. Place the crust on a baking sheet for stability.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for about 1 hour to prevent cracking.
- Remove from oven, let cool completely on a wire rack at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving to allow it to set fully.
Notes
5. Fiddleheads
Fiddleheads, the curled young fronds of ferns, look as magical as their name indicates. A short-season specialty in North America, they contribute a grassy, earthy flavor that marries asparagus and spinach flavors into something delightfully bracing.
These tiny spirals have to be boiled before consumption in order to rid them of bitterness, then cooked merely with garlic and lemon afterward. Their short season renders them exceedingly coveted, and their photogenic roll charms any dish. Munching on fiddleheads is like enjoying the springtime freshness itself.
Foraged Fiddleheads
Equipment
- 1 Large Pot For blanching fiddleheads
- 1 Colander For draining
- 1 Large skillet or frying pan For sautéing
- 1 Chef’s knife For chopping garlic
- 1 Cutting Board
Ingredients
Main
- 1 pound fiddleheads
- 2 tablespoons olive oil
- 3 cloves garlic roughly chopped
- 1 teaspoon crushed red pepper
- 1/2 lemon
- salt and pepper to taste
Instructions
- Thoroughly clean the fiddleheads by rubbing off any brown papery scales and rinsing them multiple times under cold water until no dirt remains.
- Bring a large pot of generously salted water to a rolling boil.
- Add the cleaned fiddleheads to the boiling water and cook for at least 10-15 minutes to ensure they are fully cooked and any bitterness is removed.
- Drain the blanched fiddleheads thoroughly in a colander; you may rinse them briefly under cold water to stop cooking if desired, then drain again completely.
- While the fiddleheads are boiling, roughly chop the garlic cloves.
- Heat the olive oil in a large skillet or frying pan over medium-high heat.
- Add the chopped garlic and crushed red pepper to the hot oil and sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Add the drained fiddleheads to the skillet and sauté for 3-5 minutes, tossing occasionally, allowing them to brown slightly and absorb the flavors.
- Season generously with salt and pepper to taste.
- Squeeze the juice from half a lemon over the fiddleheads just before serving, toss once more, and serve immediately.
Notes
6. Huitlacoche
Known as “corn truffle,” huitlacoche is a fungus that grows on corn ears. Where U.S. farmers would likely view it as a crop loss, in Mexico it’s a delicacy and prized for its rich, earthy flavor.
Used for centuries, huitlacoche brings earthy, mushroomy richness with a touch of sweetness from the corn it’s grown on. Sautéed onions, chilies, and cheese only serve to enhance its richness as it’s turned into a creamy filling for tacos, quesadillas, and tamales. What at first seems odd to consume turns into a rich indulgence, proving once more that taste can be found most often in the most unsuspecting sources.
Corn Truffle (Huitlacoche) Quesadillas
Equipment
- 1 Large Skillet or Comal For sautéing the filling and cooking the quesadillas.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Spatula For flipping the quesadillas.
- 1 Large Spoon For stirring the filling.
Ingredients
Main
- 2 tablespoons butter
- 0.5 onion chopped
- 1 garlic clove minced
- 1 jalapeño pepper seeded and chopped
- 5 fresh epazote leaves
- 1 pound fresh corn truffles huitlacoche
- sea salt to taste
- 10 6 inch yellow corn tortillas
- 1 pound Oaxaca cheese separated into strings
Instructions
- Melt butter in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and chopped jalapeño; cook for 1-2 minutes until fragrant.
- Add the fresh corn truffles (huitlacoche) and epazote leaves to the skillet. Cook, stirring occasionally, for 10-15 minutes, allowing any excess liquid to evaporate and the flavors to meld. Season with sea salt to taste.
- Remove the huitlacoche mixture from the skillet and set aside.
- Wipe the skillet clean and return it to medium heat.
- Warm each corn tortilla individually in the dry skillet for 15-30 seconds per side until pliable.
- Lay a warm tortilla flat, spoon a portion of the huitlacoche mixture onto one half, then top with strings of Oaxaca cheese. Fold the tortilla in half.
- Return the folded quesadilla to the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is thoroughly melted and gooey.
- Repeat with the remaining tortillas, filling, and cheese. Serve immediately.
Notes
7. Escamoles
Escamoles, or “insect caviar,” are ant larvae that are harvested from agave roots in Mexico. The thought of eating insects might be off-putting to some, but escamoles have been eaten since Aztec times and are a true delicacy.
Butter-fried and spiced, they possess a nutty, hardly buttery flavor and a smooth texture that surprises most first timers. Enhanced by salsa or avocado, escamoles harmonize richness with freshness and render what could be daunting sophisticated. The dish is evidence of how food customs have the propensity to value ingredients elsewhere disregarded.
Beyond the Ordinary: Seven More Culinary Curiosities
And if the first seven opened eyes, the second seven will leave your gastronomic wonder even more astonished. These delicacies, sea vegetables, and fruits remind us that taste has no borders.
Vanilla Pitaya Latte
Equipment
- 1 Small Saucepan
- 1 Whisk or Milk Frother For achieving a smooth, frothy texture
- 2 Mugs For serving
- 1 Measuring Spoons
- 1 Measuring Cup
Ingredients
Main
- 1 cup of plantbased milk I used oat milk as it’s extra creamy
- 1 tsp coconut oil
- 1 tsp vanilla extract or powder
- 1/2 tbsp pitaya powder or fresh pitaya
- 1 tsp almond butter for some extra heaven
Instructions
- In a small saucepan, combine the plant-based milk, coconut oil, and vanilla extract or powder.
- Heat the mixture over medium-low heat, stirring occasionally, until it is hot but not boiling. Be careful not to scald the milk.
- Once hot, remove the saucepan from the heat.
- Add the pitaya powder (or fresh pitaya) and almond butter to the hot milk mixture.
- Using a whisk or milk frother, vigorously whisk or froth the mixture until all ingredients are well combined, and a smooth, frothy texture is achieved.
- Ensure the pitaya powder is fully dissolved and there are no clumps.
- Taste and adjust sweetness if desired, by adding a small amount of a natural sweetener like maple syrup.
- Carefully pour the frothy latte into two serving mugs.
- Optionally, garnish with a sprinkle of additional pitaya powder or a dollop of plant-based cream.
- Serve immediately and enjoy your warm, vibrant Vanilla Pitaya Latte.
Notes
8. Pitaya (Dragon Fruit)
Pitaya, or dragon fruit, is lovely as it is refreshing. Hot pink on the outside and speckled within, it looks like it was designed for a fruit platter photo shoot. Subtly sweet, roughly between pear and kiwi in flavor, it has tiny crunchy seeds for texture.
And not only beautiful, pitaya is rich in fiber and antioxidants, as beautiful as it is healthy. Add it to salads, smoothies, or simply enjoyed cold on a hot day as a cool tropical treat.
Kombu and Shiitake Dashi
Equipment
- 1 Large Pot or Saucepan At least 1.5-quart capacity
- 1 Fine-Mesh Sieve or Strainer
- 1 Measuring Cup For water
- 1 Airtight Container For storage
Ingredients
Main
- 1 quart cold water
- 10 g 2 x 4-inch piece of kombu
- 20 g dried shiitake mushrooms
Instructions
- Gently wipe any visible dust or debris from the surface of the kombu with a damp cloth; do not wash off the white powdery substance, as this is glutamates (umami).
- Combine the cold water, kombu, and dried shiitake mushrooms in a large pot or saucepan.
- Allow the ingredients to soak in the cold water for at least 4 hours, or preferably overnight, in the refrigerator. This cold infusion maximizes umami extraction.
- After soaking, place the pot over very low heat.
- Slowly heat the water, being careful not to let it come to a boil.
- Just as small bubbles begin to form around the edge of the pot (before a full boil), remove the kombu from the pot. If the kombu boils, it can become slimy and impart a bitter taste.
- Continue to gently heat the dashi with the shiitake mushrooms for another 10-15 minutes, maintaining a low simmer, to extract more flavor from the mushrooms.
- Remove the shiitake mushrooms from the pot.
- Strain the dashi through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
- Your kombu and shiitake dashi is now ready to use or can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage.
Notes
9. Kombu
Kombu is seaweed from Japan that may not be flashy, but carries incredible culinary weight. It’s the foundation of dashi, the broth that underpins many of Japan’s dishes, from soups to sauces.
Although it’s mild on its own, kombu adds a rich umami or earthy savory taste to foods. It’s most often slow-cooked to release flavors and adds depth to plain foods to make them wholesome, complex meals. Without kombu’s richness, Japanese cuisine would lack something important, so learning about it is worthwhile.
Cherimoya-Almond Cake
Equipment
- 1 Electric Mixer stand or hand mixer
- 2 Mixing Bowls large and medium
- 1 9-inch Springform Pan or similar round cake pan
- 1 Rubber Spatula
- 1 Fine-mesh Sieve for confectioners’ sugar
Ingredients
Main
- 6 tablespoons unsalted butter at room temperature
- 0.75 cup sugar
- 4 medium eggs
- 7 ounces almond meal
- 2 cups cherimoya pulp seeds removed (about 2 small cherimoya)
- 1 teaspoon ground cinnamon
- 0.25 cup sliced almonds
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan or a similar round cake pan.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and sugar until the mixture is light, fluffy, and pale.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate medium bowl, whisk together the almond meal and ground cinnamon until thoroughly combined.
- Gently fold the prepared cherimoya pulp into the creamed butter and egg mixture until just incorporated.
- Gradually add the almond meal mixture to the wet ingredients, folding carefully with a rubber spatula until no streaks of dry ingredients remain. Be mindful not to overmix the batter.
- Pour the cake batter evenly into the prepared springform pan, spreading it to the edges.
- Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully releasing the springform sides and transferring the cake to the rack to cool completely.
- Once the cake is fully cooled, dust generously with confectioners’ sugar using a fine-mesh sieve, and then sprinkle with the sliced almonds before serving.
Notes
10. Cherimoya
Cherimoya, often called the “custard apple,” lives up to its nickname with soft, creamy flesh that tastes like a mix of banana, pineapple, and bubblegum. Crack open its bumpy green rind, and you’ll find a fruit that’s as decadent as dessert.
Scooped up with a spoon, cherimoya is tasty enough on its own, but it also adds natural sweetness and creaminess to fruit cups or smoothies. Its decadent texture can’t be resisted, offering tropical opulence that’s like pure indulgence.
Pacific Rim Geoduck Carpaccio
Equipment
- 1 Sharp Knife For precise slicing of geoduck and aromatics
- 1 Cutting Board For safe slicing and pounding
- 1 Meat Mallet or Tenderizer For gently pounding geoduck siphons
- 1 Small Mixing Bowl For preparing the dipping sauce
- 1 Large Mixing Bowl For tossing the spinach salad
Ingredients
Main
- 1 bunch or 8 ounces spinach stems removed, washed and trimmed
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sea salt
- 1 tablespoon toasted sesame seeds
- 24 1/2 to 1 ounce thinly sliced pieces geoduck siphon, pounded
- Dipping Sauce recipe follows
- 2 green onions scallions, green part only, thinly sliced
- 2 tablespoons sliced pickled ginger
- 2 tablespoons chopped shallots
- 2 teaspoons minced garlic
- 1 tablespoon Asian barbecue sauce
- 2 teaspoons hot bean sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons Chinese Shoaxing wine or dry Sherry
- 2 tablespoons soy sauce
- 1/4 cup chicken stock
- 1 teaspoon sugar
Instructions
- Prepare the Dipping Sauce: In a small bowl, whisk together chopped shallots, minced garlic, Asian barbecue sauce, hot bean sauce, hoisin sauce, Chinese Shoaxing wine (or dry Sherry), soy sauce, chicken stock, and sugar until thoroughly combined. Set aside to allow flavors to meld.
- Prepare the Geoduck: Ensure geoduck siphons are impeccably cleaned. Using a very sharp, thin-bladed knife, carefully slice the geoduck across the grain into very thin, translucent 1/2 to 1-ounce pieces.
- Tenderize the Geoduck: Place each geoduck slice between two sheets of plastic wrap or parchment paper. Gently pound with the flat side of a meat mallet or a heavy pan until the slices are extremely thin and nearly translucent, being careful not to tear them.
- Prepare the Spinach Salad: In a separate mixing bowl, combine the washed and thoroughly dried spinach (stems removed) with toasted sesame oil, rice wine vinegar, and sea salt. Toss very gently to evenly coat the spinach leaves.
- Arrange the Carpaccio: On individual chilled serving plates or a large communal platter, artfully arrange the pounded geoduck slices in an overlapping, fanned pattern to create an elegant presentation.
- Garnish the Dish: Sprinkle the arranged geoduck generously with toasted sesame seeds, thinly sliced green onions (green part only), and the sliced pickled ginger for color and a tangy counterpoint.
- Final Plating: Place a small, neat mound of the dressed spinach salad alongside the geoduck carpaccio on each plate.
- Serve: Offer the prepared dipping sauce on the side for guests to use as desired, or drizzle a small amount directly over the geoduck just before serving. Serve immediately.
Notes
11. Geoduck
Geoduck, which sounds like “gooey-duck,” is a giant clam of the Pacific Northwest that looks fierce but yields a refined flavor. Sweet and slightly chewy with a briny flavor, it’s greatly prized by seafood lovers for its purity.
Consumed raw as sashimi, geoduck shines with its briny, crisp flavor. Cooked, its character intact but its bite softened by a flash blanch or pan-fry. So good a demonstration of how things are more than they appear the odd look disguises an unexpectedly refined delicacy.
Pickled Umeboshi Beets
Equipment
- 1 Medium Pot
- 1 Cutting Board
- 1 Sharp Knife (Paring or Chef’s)
- 1 Large Mixing Bowl
- 1 Small Bowl and Fork (or Mortar and Pestle) For mashing umeboshi
Ingredients
Main
- 3 medium beets about 1 1/2 pounds
- 8 umeboshi Japanese pickled plums
- 2 –3 tablespoons umeboshi vinegar or unseasoned rice vinegar
Instructions
- Wash beets thoroughly and trim off the greens and root ends.
- Place beets in a medium pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30-45 minutes, easily pierced with a fork.
- Drain the cooked beets and let them cool slightly. Once cool enough to handle, peel the skins using your hands or a paring knife.
- Slice the peeled beets into 1/4-inch thick rounds or wedges. Set aside.
- In a small bowl, remove the pits from the umeboshi plums. Mash the flesh thoroughly with a fork or mortar and pestle until a paste forms.
- Add 2 tablespoons of umeboshi vinegar (or unseasoned rice vinegar) to the mashed umeboshi and mix well to combine, forming a dressing.
- Place the sliced beets into a large mixing bowl. Pour the umeboshi dressing over the beets.
- Gently toss the beets to ensure they are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably several hours, to allow the flavors to meld. Taste and add the remaining 1 tablespoon of vinegar if a stronger tang is desired.
- Serve the pickled umeboshi beets chilled as a vibrant side dish or garnish.
Notes
12. Umeboshi
Umeboshi, Japanese pickled plums, are sour and salty with an intense flavor that awakens all taste buds. They may be shocking to beginners, but their very pungency is the reason for their popularity.
Often accompanied by rice, umeboshi balance meals, cutting richness with their zip. Beyond their flavor, they’re also eaten for digestive qualities and energy-boosting properties, and as such occupy a niche in traditional Japanese cuisine. To eat umeboshi is to do more than just eat it’s to become part of a cultural heritage of intense, deliberate taste.
Mangosteen Chutney
Equipment
- 1 Large Non-Reactive Saucepan Essential for cooking acidic fruit mixtures and preventing metallic taste.
- 1 Measuring Cups and Spoons For accurate ingredient proportions.
- 1 Wooden Spoon or Heatproof Spatula For continuous stirring to prevent scorching.
- 1 Whisk To thoroughly dissolve pectin and avoid lumps.
- 3 Sterilized Jars with Lids For proper storage and preservation of the chutney. Adjust amount based on yield.
Ingredients
Main
- 1/2 cup Vermont Maple Syrup
- 3 cups Water
- 5 cups Mangosteen
- 1 package Natural Pectin
Instructions
- Thoroughly wash and sterilize your jars and lids to ensure proper preservation of the chutney.
- Prepare the mangosteen by carefully peeling the outer rind and roughly chopping the translucent fruit pulp.
- In a large non-reactive saucepan, combine the chopped mangosteen, measured water, and Vermont maple syrup.
- Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the mangosteen softens and breaks down slightly.
- Gradually whisk in the natural pectin package contents until it is fully dissolved into the hot mixture, ensuring no lumps remain.
- Increase the heat to high and bring the chutney to a rolling boil that cannot be stirred down, boiling vigorously for 1-2 minutes to activate the pectin and achieve the proper set.
- Remove the saucepan from the heat and carefully skim off any foam that has formed on the surface of the chutney.
- Carefully ladle the hot chutney into the pre-sterilized jars, leaving approximately a quarter-inch headspace from the rim.
- Wipe the jar rims clean with a damp cloth, center the lids, and apply the bands, tightening them finger-tight.
- Allow the jars to cool completely at room temperature; check for a proper seal (lid should be concave and not flex) before storing in a cool, dark place or refrigerating.
Notes
13. Mangosteen
If durian is the king of fruits, then mangosteen is the queen. After cracking open its thick purple skin, you find yourself welcomed by enameled white segments that are juicy, fragrant, and arranged neatly between sweet and sour.
Mangosteen melts in your mouth with gentle silkiness, a pleasant relief on hot days. Universally loved for its laid-back flavor, it’s a tropical fruit that feels regal at each bite. Mangosteen is as much a snack as an experience of refinement in nature’s simplest guise.
Sweet and Spicy Rambutan Cocktail
Equipment
- 1 Cocktail Shaker
- 1 Muddler
- 1 Fine-Mesh Strainer
- 1 Jigger or Measuring Tools
- 2 Serving Glasses
Ingredients
Main
- * 12 rambutan peeled and seed removed
- * 4 jalapeno slice seed removed if you don’t want super spicy plus
- extra slice for garnish
- * 1/2 tsp freshly grated ginger
- * 2-3 tbsp lime simple syrup**
- * 4 ounce white or silver rum
- * 2 ounce patron citronage or triple sec
- * 1 cup ice
- * 1 -2 rambutan cut in 1/2 for garnish
Instructions
- Peel and deseed 12 rambutan. Slice 4 jalapeno pieces, removing seeds if preferred for less heat. Grate 1/2 tsp fresh ginger.
- In a cocktail shaker, combine the peeled rambutan, jalapeno slices, and grated ginger.
- Muddle the ingredients thoroughly to release their juices and flavors.
- Add 2-3 tablespoons of lime simple syrup, 4 ounces of white or silver rum, and 2 ounces of Patron Citronage (or triple sec) to the shaker.
- Fill the shaker with 1 cup of ice.
- Secure the lid tightly and shake vigorously for 15-20 seconds until the shaker is well-chilled.
- Prepare two serving glasses by chilling them or filling with fresh ice.
- Using a fine-mesh strainer, strain the cocktail into the prepared glasses to remove any solids.
- Garnish each glass with an extra slice of jalapeno and a half rambutan.
- Serve immediately and enjoy the sweet and spicy blend.
Notes
14. Rambutan
Its fuzzy reddish rind gives rambutan a look more fitting for an ocean creature than for a fruit, but hidden inside is the see-through flesh that seethes with rich sweetness. A close relative of lychee, it shares a similar floral flavor with a slightly different spin.
Widespread across Southeast Asia, the rambutan is easy to peel and enjoy as a refreshing snack. Its offbeat look is fun to discover, and its sweet, water-filled interior will have you going back for more. It’s proof that on occasion, the ugliest foods turn out to be the sweetest.
The Joy of Culinary Discovery
From Jamaica’s rich ackee to Mexico’s brash escamoles, from the pudding-like durian to the jewel-like mangosteen, every one of these items shows that the world is full of flavor just waiting to be discovered. Some surprise, some amuse through beauty or texture, but all expand what it is to eat adventurously.
This journey is not about new for the sake of new it’s about curiosity, openness, and the joy of savoring the surprise. The next time you go to a market or travel abroad, try these foods. Trying something new could be your next big favorite.
So, go ahead step outside your comfort zone. Your taste buds will thank you.
