Variety is the spice of life and when it comes to fruit and vegetables, the more variety, the better! They all come packed full of different flavours and health benefits so why not try experimenting with something new you haven’t tried instead of the usual. Many of the less commonly used varieties are actually very visually appealing and can make for a great talking point when entertaining.
Here are eight uncommon fruits and vegetables to give your diet variety
Black sapote (chocolate pudding fruit)
This fruit starts out green and gradually turns black. It may look rotten but don’t throw it out! At this stage, it is ready to eat. As the name suggests, the flavour mimics a chocolate taste. It is native to south and central America.
The kohlrabi is related to the cabbage and unsurprisingly, has a similar flavour. It can be eaten raw or cooked.
Lychees are white in appearance once peeled. They are often used in desserts or cocktails. They have a similar taste and texture to grapes and can be quite refreshing in the summer.
Pitaya (dragon fruit)
This fruit is great to use if you want to really dress up a salad, dessert or drink. Once cut, the fruit looks quite magnificent with its vibrant pink outer later against its white flesh with small black seeds spotted throughout. The flavour is somewhat subtle.
The rambutan is another fruit with a striking appearance. It’s red skin has flexible spikes and it’s flesh is white. The fruit is comparable to the lychee and it is sweet in flavour.
This vegetable may have already caught your eye. It is actually a lot like cauliflower in flavour. Visually, it somewhat resembles a cauliflower except a lot more whacky!
The mangosteen is another interesting looking fruit. It has a bright purple outer skin and the edible portion is white. The texture is similar to citrus fruit (juice filled vesicles) and the taste is sweet and tangy.
Step away from the usual green asparagus and get some of those purple colour pigments in to your diet! The taste is the same but it adds some colour to a dish and you will be receiving the benefits from the anthocyanin pigments which aren’t as commonly eaten in vegetables.
Make it a goal to try out a new vegetable or fruit each week or month. It’ll make your average meal more interesting and each type will provide you with health properties of its very own.
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This article was written by our dietitian Belinda Elwin who is a Dietitians Association of Australia member and Accredited Practicing Dietitian and Nutritionist. If you have questions about nutrition, make an appointment. We‘ll provide you with a simple and effective routine targeted to your concerns. Contact us today!