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16 Best Foods You Haven't Seen

16 Best Foods You Haven't Seen

16 Best Foods You Haven’t Seen:

Everybody loves having food and you all know all the major foods in the world. These are 16 best foods you haven’t seen and are not aware of these. So lets look at them and try whenever you get these.

1. Watermelon Radish:

16 Best Foods You Haven't Seen:

Watermelon Radish is also known as ‘Rose heart Radish’ or ‘Red Meat Radish’ as this variety of radish is relatively new. It has a ball-shaped root with whitish exteriors. You have to cut it and open then you’re in for a bright pink surprise. The reddish-pink flesh looks like a watermelon, with a crisp texture, it has a mild and sweet flavor. Its vibrant taste makes it a great ingredient for salads. It is an heirloom treasure that originated in China.

2. Pink Pearl Apple:


It is one of the 16 best foods you haven’t seen. The people in India have eaten the pink guava many times but a pink pearl apple? We don’t think so. The pink pearl apple is an apple developed in Northern California. Its pale green exterior holds a lovely pink surprise. They are medium-sized with a conical shape.

3. Black Sapote:


It is a fruit that tastes like Chocolate Pudding and the black sapote is popularly known as the ‘chocolate pudding fruit’. It is usually round, green-colored fruit with brownish interiors. It is grown around eastern Mexico and Central America and contains about four times more Vitamin C than an orange. Its pulp is rich and custard-like and tastes sweet with a nutty flavor. It is known for its unique chocolate-like flavour and is mostly used in making mousse, puddings, ice cream, and other desserts.

4. Mangosteen:


It is a fruit that is juicy, tangy, and sweet. It is also one of the 16 best foods you haven;t seen. The aromatic inner fleshy cloves surround a seed and are enclosed in a hard purple-red shell. It’s hard to find it though the canned varieties are found in many western countries. It is a rare delicacy and is mostly used in gourmet desserts. The number of leaves at the bottom of the outer shell of the fruit indicates the number of cloves inside the fruit.

5. Purple Potato:


This is the variety of potatoes that originated in South America. It is purple in color but turns blue when cooked. Its purple color is due to the presence of a chemical called anthocyanin which is a great anti-oxidant and they have an earthy and nutty flavor.

6. Pineberry:


The pineberry is a white strawberry fruit studded with red seeds. These are the oldest variety of strawberries. It is fragrant with a pineapple-like flavor and it became nearly extinct in 2003 and the Dutch farmers decided to cultivate them.

7. Purple Broccoli:


Purple Broccoli as the name is, this broccoli has a purple head but what’s interesting is that it turns greenish when cooked. It was originally cultivated by the Romans but is now also cultivated in other regions of the world..

8. Prickly Pear:


Prickly pear is a cactus-type fruit or a fruit with spikes on it of which is eaten and it has to be peeled carefully to remove the spines on the outer covering. Mexico is the largest producer of prickly pears and produces variety of this fruit in the world. It is sweet and juicy. It is mostly used in making candies, alcoholic drinks, etc.
It has many colors from green, orange to a deep red when the fruit matures and a sweet purple-red juice is extracted from this fruit.

9. Miracle Berry:


It is a berry or a fruit that causes sour foods, like lemons and limes, to taste sweet. This flavor change happens because of miraculin which is used worldwide as a natural sweetener.
So when the fruit’s flesh is eaten this molecule binds to the tongue’s taste buds, causing sour foods to taste sweet. So if you eat a miracle berry and then eat something sour, it will taste sweet to you. The effect lasts long for about an hour
This berry is popular among diabetic people in Japan.

10. Wild Rice:


Wild rice is also known as Canadian rice or water oats is considered to be a delicacy in North America. Actually it is grass and not rice, the seeds of which are consumed. It is rich in protein, low in fact, and gluten free.

11. Boysenberry:


Boysenberry is a cross between a raspberry and a blackberry therefore it’s half read, half black. It was first discovered in California and has a tarty flavor. They are low in calorie and cholesterol-free fruits.

12. Paw Paw:


Paw Paw is a large edible berry and its taste is a mix of banana and mango. It is highly rich in protein and antioxidants. These have a fragrant aroma and a custard-like texture and taste creamy. These have hard green covering and the shape of a mango. Its inside has a creamy flesh and a number of black seeds.

13. African Eggplant:


It is also known as an Ethiopian Eggplant and a cross between an eggplant and a tomato. It is actually a fruit that is also consumed as a vegetable. It is bright red in color and has the shape of an egg, therefore it is also known as the garden egg. It has 92 percent water and is rich in beta-carotene, vitamin B, and C.

14. Salmonberry:


Salmonberries look somewhat like Rasberry. It can be eaten raw or used in jams, jellies, to make wine, etc. Its color varies from orange to red which is somewhat the color of salmon. These are rich in vitamins and antioxidants and the bright orange variety is the best tasting ones.

15. Jabuticaba:


The fruit of this tree grows off the trunk and is also known as The Brazilian Grape Tree. It is also one of the 16 best foods you haven’t seen. It is native to South America. The fruit is reddish-purple in color and looks like a plum. It can be plucked and eaten straight from the trunk and is also used to make jellies, wine or liquor. The inner flesh of this fruit is white or rosy pink. It has a very short shelf life and it begins to ferment 3-4 days after the harvest.

16. Chayote:


Chayote is an edible plant and belongs to the gourd family. This fruit is pear-shaped with a heard wrinkly cover and white flesh inside. It has a bland taste and is always cooked before eating. In South India, it is known as ‘Chuw Chuw” and used in the preparation of sambar and it is very rich in amino acids and vitamins C.

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