The most unusual fruits you haven't tried. Such unusual and colorful vegetables and fruits

As you know, most children do not like to eat vegetables. Broccoli, spinach, peas - everything green and nutritious is regarded by them as something terribly tasteless. However, all adults understand how beneficial it is to eat vegetables. Unfortunately, sometimes the assortment in the supermarket becomes boring, and you want something new, tasty and at the same time healthy. In order to somehow dilute the usual assortment, you can find out more about the 11 most strange vegetables in the world.

Sweet Potato Greens

Many people like to eat sweet potato, but no one knows how useful its tops are. These greens are so rich in vitamins B6, C, riboflavin and more. The leaves are soft and pleasant to the taste, and also much tastier than cabbage and Swiss chard, as they have no bitterness at all. You can eat them raw, boil them, add them to stir-fries, cook them green vegetable cocktail or even lightly fry them with salt and olive oil. Simply put, if you need to diet and work on weight loss programs, all you need to do is add some sweet potato greens to your diet.

Young shoots of fern

This small green vegetable is a shoot of a fern that did not unfurl during the growing season. It is edible, similar to asparagus and easy to prepare. Have you decided to treat yourself to an unusual vegetable? It must be washed thoroughly and then fried in butter, add a little salt for taste. Lighter and tastier vegetable snack can't imagine.

Romanesco

If you were afraid to eat broccoli as a child and worried that it would somehow end up on your plate, then a vegetable like romanesco (a hybrid of cauliflower and broccoli) probably looks like something out of a horror movie. However, you should not be afraid, as this is one of the most interesting species vegetables in Italy. Broccoli Romanesco, or Roman cauliflower, is a flower you can eat. This is a vegetable that was first found in Italy. It is rich in vitamins C and K, fiber and carotenoids.

Kohlrabi

This green cabbage Onion-shaped and can fit in the palm of your hand. It is very healthy to eat raw, or you can simply cut it into cubes, throw it in a frying pan and fry it or add it to a salad. It tastes like a broccoli stalk. Kohlrabi is a vegetable that is also called turnip. It is very popular in Europe as a dietary supplement due to its unique mixture of vitamins, minerals, and is useful for cancer.

Oka

Oka came to New Zealand in the early 1800s, where it was nicknamed the "New Zealand potato" due to its enormous popularity. Oca can also be found in South America, specifically in the Andes. In principle, its history can be traced throughout North America. This root vegetable comes in a variety of styles and flavors, but is very similar to potatoes, although much sweeter in taste. New Zealand has an apricot version of oka, which is grown like a potato but tastes like a real apricot. This strange root vegetable is full of vitamin C, iron and potassium. In cooking, they use it like any other root vegetable: they cook soups and side dishes.

Karela (bitter cucumber)

This green oblong vegetable with small tendrils looks more like some kind of strange pumpkin. The appearance of the skin is very strange and unusual. The fruit is full of quinine, the element that gives the vegetable its trademark- bitterness. But many people like the bitter taste, especially those who like asian cuisine. The bitterness can be removed by cooking the vegetable with brown sugar. You can stir-fry or stir-fry the fruit with lamb or beef. Karela also made her way into Chinese cuisine thanks to the so-called flexibility of taste.

Celery

Many root vegetables are very popular when it comes to identifying truly fancy treats. Celery is a popular root vegetable that is widely used throughout Europe. Europeans use celery in the same way Americans would use potatoes, and for this reason it is in great demand, especially during the harsh winter months. Unlike potatoes, celery has amazing a small amount starch, but at the same time retains great taste and aroma. If you want to eliminate starch from your diet but still want to enjoy traditional potato snacks, celery will become an indispensable ingredient in various dishes in your kitchen.

Sea beans

Sea beans, also very popularly known as sea beans, are fruits that require salty water, so you will find them growing near their respective bodies of water. Sea beans have become extremely popular in France, and the fine dining world is starting to embrace them. The most delicious and easiest way to turn on that green little pleasure into your diet is to boil them in a saucepan, then fry in oil and sprinkle with a little seasoning. As you cook, you will notice a certain smell from the beans.

Jerusalem artichoke

Jerusalem artichoke is a vegetable that is sometimes also called the Jerusalem artichoke, although it actually has no relation or similarity to this corner of the planet. Moreover, they don’t even use it there. This is another root vegetable that is commonly used as a substitute by potato lovers who want a low-starch option. Jerusalem artichoke is very easy to grow. Curious drink aficionados have also taken up the idea of using this root vegetable as a fermentation element instead of the more common sugar beet. As you know, Jerusalem artichoke produces high-quality, cleaner fermentation, which improves both the taste and quality of future alcohol.

Kritmum (sea asparagus)

Kritmum is a plant that is often also called sea asparagus. It is very strong, durable and hardy small vegetable, which makes its way through the rocky ground in coastal areas. As a rule, kritum grows near the ocean, in salty, saturated areas. It can be collected and cooked as an accompaniment to seafood dishes. There are also a number of studies that have been aimed at using this plant as a potential source of clean fuel.

Radicchio salad

The name of this vegetable is, of course, quite strange. It is a leafy vegetable that looks like a flower covered in blood. Although it doesn't look very pretty, the radicchio is amazing. In Italy it is an indispensable ingredient in many dishes. As you might expect, the vegetable is quite bitter in taste, and it is becoming increasingly popular as a additional ingredient for salads.

Still, it’s a pity that not all supermarkets offer all the vegetables on this list. However, if you set a goal, then anything is possible. Even when traveling around Italy, you can try several types of vegetables from this list. Although today's fruit and vegetable suppliers are doing an excellent job, it is likely that many products can be found in supermarkets, especially in big cities.

It would seem that we all know perfectly well standard set vegetables: cucumber, tomato, potato, carrot and more. But, probably, none of you even suspected that almost every vegetable we eat every day has its own exotic brother. I want to introduce you to the 13 most, in my opinion, exotic vegetables in the world.
1. Purple carrots

More than one generation of people is convinced that carrots can only be orange color, however, purple is the original, primordial color of this vegetable.
The Times reports that the color of carrots is due to beta carotene with some addition of the pigment alpha carotene. They contain the purple pigment anthocyanin, which acts as an antioxidant.
Purple carrots are depicted in drawings made in an Egyptian temple as early as 2000 BC. In the tenth century, purple carrots were grown in Afghanistan, Pakistan, northern... In the fourteenth century, crimson, white and yellow varieties were imported into the south. Black, red and green carrots were also grown.
Recently, Dutch plant breeders studied beneficial features purple carrots. They believe that the purple vegetable provides the body with additional protection against cancer and cardiovascular diseases.

2. Black tomatoes

A unique variety of tomatoes has appeared on the market. According to some experts, the vegetable contains a certain substance that greatly enhances sexual desire.

The new variety of black tomatoes is called "kumato". It is a relative of the wild plant Lycopersicon cheesmanii. It is the same size as regular tomatoes, but sweeter, and its skin is brown-black. It took six years scientific research to improve this vegetable and start selling it in Europe. When tomatoes were first grown by the Aztecs and Incas in the 8th century, they were not only red, but also yellow, green, red, white and black. They were grown in what is now Ecuador, Bolivia, Chile, Peru and Mexico.
This tomato-blackberry cross can prolong the life of mice prone to colon cancer by 30%. In addition to the benefits that regular tomatoes have - high level vitamin C and antioxidants.

3. Rainbow cabbage

"Rainbow" cauliflower appeared in. The British company Syngeta has launched a new variety of cauliflower on the market - Rainbow Cauliflowers, the inflorescences of which are painted in bright orange, green and purple colors. It tastes exactly the same as cabbage, but it adds color to cooked dishes - the new variety does not lose its rich color even after cooking.
Another advantage of the world's most cauliflower is that the orange variety contains 25 times more beta-carotene than regular cauliflower florets, and the purple variety is rich in anthocyanin, which is useful for preventing heart disease by slowing down blood clotting.
Company representative Andrew Coker emphasized that the unusual colors of cabbage are not a product of genetic engineering at all, but the result of traditional selection, which took decades.

4. Pineberry Strawberry

The berry, whose name comes from pineapple + berry, goes on sale in Waitrose UK stores today. Gourmets will have to hurry: Pineberry will only be on shelves for the next five weeks.
The fruit, which has the same genetic structure as a regular strawberry, but tastes and smells like pineapple, is considered to come from South America. Dutch farmers discovered it there and have been successfully growing it in greenhouses for seven years. The unique species was on the verge of extinction when Dutch farmers revived it in greenhouses. When unripe, the berries are green, and their ripeness is indicated by white skin and red seeds.

5. Purple Potatoes

A new variety of deep purple potato has gone on sale in the UK. All derivatives from this vegetable also remain purple - chips, mashed potatoes etc. Dubbed Purple Majesty, the potato tastes just like its more familiar cousins, but is loaded with anthocyanins, which is what gives blueberries, blackberries and eggplant their distinctive flavors.
A new variety is being grown in Scotland. This year, about 400 tons of crops were harvested, which is not very much, but next year manufacturers plan to increase the figure.
Blue potatoes are divided into several types. For example, the Franzosische Truffel-kartoffel and Linzer Blaue varieties do not lose their color during cooking and remain dark of blue color and get very boiled over. Whereas the other two Linzer Roze and Kipfler take a long time to cook and do not become overcooked, but during the cooking process they lose their unusual color. They are usually used raw with Jerusalem artichoke when preparing salads.

6. Red cucumbers

These vegetables are only conventionally called “red cucumbers.” In fact, with classic cucumbers they have nothing in common. They do not have their own taste and are used more for decorative purposes.
This vegetable appearance It is very reminiscent of a cucumber, although its color is bright red. But it just tastes “no good.” In fact, this fruit belongs to the family pumpkin plants and is called “red cucumber” or “tladiantha doubtful”. This miracle was brought to Europe from Southeast Asia, and is considered more of an ornamental plant than an edible one. However, if you plant this beauty at your dacha, then in a couple of years your entire garden will be a continuous thicket of red cucumbers.

7. Romanescu

It is a close relative of broccoli and cauliflower. If you love cabbage, then this one fantastic vegetable you will definitely like it. In addition, this amazing vegetable is literally packed with antioxidants.
Romanescu, or Romanesque broccoli, cauliflower. Designers and 3D artists admire its exotic, fractal-like shapes. Cabbage buds grow in a logarithmic spiral. The first mention of Romanescu cabbage came from the 16th century.
Romaine broccoli has the most subtle flavor that cabbage can have. Romanescu is not crumbly, tastier than broccoli, sweetish with a nutty, rather than sulfuric, flavor. A fresh head of romanesca cabbage should be stored in the refrigerator for no more than 4 days. Since cabbage is hard, the head of cabbage is cut into pieces with a serrated knife.
A casserole is prepared with pieces of romanesca cabbage and served with bechamel sauce and Roquefort cheese. Romanescu cabbage is rich in antioxidant carotenoids and vitamin C.
This exotic vegetable is easy to grow for those who have experience growing broccoli, since the agricultural technology is identical.

8. Kiwano melon (Cucumis metuliferus)

Kivano melon (Antillean cucumber, horned melon, angouria). Kiwano, a fellow Kiwi, hails from . Externally, the fruit resembles a yellow-orange cucumber with numerous horns. In fact, kiwano is not as formidable as it seems: the spines are soft, the crust is loose. The best way When eating a fruit, cut it in half and suck out the green pulp. Kiwano is like cucumber and lemon at the same time - refreshing. It contains vitamins of the PP group, and there is more than enough vitamin C in it.
Average weight fruit 300 g, average length 12 cm. The fruits are extremely decorative and can be used to create original compositions and even as Christmas tree decorations.

9. Hand of Buddha

These are popular fruits in Asia of one of the representatives of the citrus subfamily (Rutaceae family). The contents of this fruit under the thick skin are very reminiscent. It has the largest fruits of all citrus fruits. Their length is 20-40 cm. Diameter is 14-28 cm. We have already discussed it in more detail in the topic

10. Durio

The durio fruit resembles some kind of “alien” fruit the size of a football, covered with a hard, prickly skin. The pulp inside the fruit is pale yellow. The smell is similar to dirty worn socks, rotting meat, or sewage (take your pick). However, this fruit tastes amazing and elegant. The first European explorer who first tasted this fruit in the 1700s called it the “king of fruits.” “It was worth going on a dangerous journey just to try this fruit,” added the brave traveler.

11. Monstera (Monstera deliciosa)

Monstera grows in many homes. In nature, this plant forms delicious fruits. The ripe core of monstera fruit, despite the unpleasant pungent odor, is tasty and tastes like pineapple.

12. Star Fruit

A cross section of this fruit forms an almost regular star. This fruit is juicy, sweet with a sour tint. It tastes like grapes, mango, lemon - all in one. It contains a lot of oxalic acid, so it is not recommended to abuse this fruit for people with kidney failure. The birthplace of the fruit is Sri Lanka

13. Goat beard

Goat's beard root. It tastes like oysters.

This is interesting

The most exotic vegetables in the world

It would seem that we all know very well the standard set of vegetables: cucumber, tomato, potato, carrot and more. But, probably, none of you even suspected that almost every vegetable we eat every day has its own exotic brother. I want to introduce you to the 13 most, in my opinion, exotic vegetables in the world.

1. Purple carrots

More than one generation of people is convinced that carrots only come in orange, but purple is the original, primordial color of this vegetable.
The Times reports that carrots' color comes from beta carotene, with some added pigment alpha carotene. They contain the purple pigment anthocyanin, which acts as an antioxidant.
Purple carrots are depicted in drawings made in an Egyptian temple as early as 2000 BC. In the tenth century, purple carrots were grown in Afghanistan, Pakistan, and northern Iran. In the fourteenth century, crimson, white and yellow varieties were imported into southern Europe. Black, red and green carrots were also grown.
Recently, Dutch plant breeders studied the beneficial properties of purple carrots. They believe that the purple vegetable provides the body with additional protection against cancer and cardiovascular diseases.

2. Black tomatoes

A unique variety of tomatoes has appeared on the British market. According to some experts, the vegetable contains a certain substance that greatly enhances sexual desire.

The new variety of black tomatoes is called "kumato". It is a relative of the wild plant Lycopersicon cheesmanii. It is the same size as regular tomatoes, but is sweeter and has a brown-black skin. It took six years of scientific research to improve this vegetable and begin selling it in Europe. When tomatoes were first grown by the Aztecs and Incas in the 8th century, they were not only red, but also yellow, green, red, white and black. They were grown in what is now Ecuador, Bolivia, Chile, Peru and Mexico.
This tomato-blackberry cross can prolong the life of mice prone to colon cancer by 30%. In addition to the benefits that regular tomatoes have - high levels of vitamin C and antioxidants.

3. Rainbow cabbage

Rainbow cauliflower originated in England. The British company Syngeta has launched a new variety of cauliflower on the market - Rainbow Cauliflowers, the inflorescences of which are painted in bright orange, green and purple colors. It tastes exactly the same as cabbage, but it adds color to cooked dishes - the new variety does not lose its rich color even after cooking.
Another advantage of the world's most cauliflower is that the orange variety contains 25 times more beta-carotene than regular cauliflower florets, and the purple variety is rich in anthocyanin, which is useful for preventing heart disease by slowing down blood clotting.
Company representative Andrew Coker emphasized that the unusual colors of cabbage are not a product of genetic engineering at all, but the result of traditional selection, which took decades.

4. Pineberry Strawberry

The berry, whose name comes from pineapple + berry, goes on sale in Waitrose UK stores today. Gourmets will have to hurry: Pineberry will only be on shelves for the next five weeks.
The fruit, which has the same genetic structure as a regular strawberry, but tastes and smells like pineapple, is considered to be native to South America. Dutch farmers discovered it there and have been successfully growing it in greenhouses for seven years. The unique species was on the verge of extinction when Dutch farmers revived it in greenhouses. When unripe, the berries are green, and their ripeness is indicated by white skin and red seeds.

5. Purple Potatoes

A new variety of deep purple potato has gone on sale in the UK. All derivatives from this vegetable also remain purple - chips, mashed potatoes, etc. Dubbed Purple Majesty, the potato tastes just like its more familiar cousins, but is loaded with anthocyanins, which give blueberries, blackberries and eggplant their distinctive flavors.
A new variety is being grown in Scotland. This year, about 400 tons of crop were harvested, which is not very much, but next year the producers plan to increase the figure.
Blue potatoes are divided into several types. For example, the Franzosische Truffel-kartoffel and Linzer Blaue varieties do not lose their color during the cooking process, remain dark blue and become very boiled. Whereas the other two Linzer Roze and Kipfler take a long time to cook and do not become overcooked, but during the cooking process they lose their unusual color. They are usually used raw with Jerusalem artichoke when preparing salads.

6. Red cucumbers

These vegetables are only conventionally called “red cucumbers.” In fact, they have nothing in common with classic cucumbers. They do not have their own taste and are used more for decorative purposes.
This vegetable is very similar in appearance to a cucumber, although its color is bright red. But it just tastes “no good.” In fact, this fruit belongs to the gourd family and is called “red cucumber” or “tladiantha dubious”. This miracle was brought to Europe from Southeast Asia, and is considered more of an ornamental plant than an edible one. However, if you plant this beauty at your dacha, then in a couple of years your entire garden will be a continuous thicket of red cucumbers.

It is a close relative of broccoli and cauliflower. If you love cabbage, then you will definitely love this fantastic vegetable. In addition, this amazing vegetable is literally packed with antioxidants.
Romanescu, or Romanesque broccoli, cauliflower. Designers and 3D artists admire its exotic, fractal-like shapes. Cabbage buds grow in a logarithmic spiral. The first mention of Romanescu cabbage came from Italy in the 16th century.
Romaine broccoli has the most subtle flavor that cabbage can have. Romanescu is not crumbly, tastier than broccoli, sweetish with a nutty, rather than sulfuric, flavor. A fresh head of romanesca cabbage should be stored in the refrigerator for no more than 4 days. Since cabbage is hard, the head of cabbage is cut into pieces with a serrated knife.
A casserole is prepared with pieces of romanesca cabbage and served with bechamel sauce and Roquefort cheese. Romanescu cabbage is rich in antioxidant carotenoids and vitamin C.
This exotic vegetable is easy to grow for those who have experience growing broccoli, since the agricultural technology is identical.

8. Kiwano melon (Cucumis metuliferus)

Kivano melon (Antillean cucumber, horned melon, angouria). Kiwano, a fellow Kiwi, originally from New Zealand. Externally, the fruit resembles a yellow-orange cucumber with numerous horns. In fact, kiwano is not as formidable as it seems: the spines are soft, the crust is loose. The best way to eat the fruit is to cut it in half and slurp out the green pulp. Kiwano is like cucumber and lemon at the same time - refreshing. It contains vitamins of the PP group, and there is more than enough vitamin C in it.
The average weight of the fruit is 300 g, the average length is 12 cm. The fruits are extremely decorative and can be used to create original compositions and even as Christmas tree decorations.

9. Hand of Buddha

These are popular fruits in Asia of one of the representatives of the citrus subfamily (Rutaceae family). The contents of this fruit under its thick skin are very similar to lemon. It has the largest fruits of all citrus fruits. Their length is 20-40 cm. Diameter is 14-28 cm. We have already discussed it in more detail in the topic of the most terrible plants in the world

10. Durio

The durio fruit resembles some kind of “alien” fruit the size of a football, covered with a hard, prickly skin. The pulp inside the fruit is pale yellow. The smell is similar to dirty worn socks, rotting meat, or sewage (take your pick). However, this fruit tastes amazing and elegant. The first European explorer who first tasted this fruit in the 1700s called it the “king of fruits.” “It was worth going on a dangerous journey just to try this fruit,” added the brave traveler.

11. Monstera (Monstera deliciosa)

Monstera grows in many homes. In nature, this plant produces tasty fruits. The ripe core of monstera fruit, despite the unpleasant pungent odor, is tasty and tastes like pineapple.

12. Star Fruit

A cross section of this fruit forms an almost regular star. This fruit is juicy, sweet with a sour tint. It tastes like grapes, mango, lemon - all in one. It contains a lot of oxalic acid, so it is not recommended to abuse this fruit for people with kidney failure. The birthplace of the fruit is Sri Lanka

13. Goat beard

Goat's beard root. It tastes like oysters.

More than one generation of people is convinced that carrots only come in orange, but purple is the original, primordial color of this vegetable.

The Times reports that carrots' color comes from beta carotene, with some added pigment alpha carotene. They contain the purple pigment anthocyanin, which acts as an antioxidant.

Purple carrots are depicted in drawings made in an Egyptian temple as early as 2000 BC. In the tenth century, purple carrots were grown in Afghanistan, Pakistan, and northern Iran. In the fourteenth century, crimson, white and yellow varieties were imported into southern Europe. Black, red and green carrots were also grown.

Recently, Dutch plant breeders studied the beneficial properties of purple carrots. They believe that the purple vegetable provides the body with additional protection against cancer and cardiovascular diseases.

Black tomatoes

A unique variety of tomatoes has appeared on the British market. According to some experts, the vegetable contains a certain substance that greatly enhances sexual desire.
The new variety of black tomatoes is called "kumato". It is a relative of the wild plant Lycopersicon cheesmanii. It is the same size as regular tomatoes, but is sweeter and has a brown-black skin. It took six years of scientific research to improve this vegetable and begin selling it in Europe. When tomatoes were first grown by the Aztecs and Incas in the 8th century, they were not only red, but also yellow, green, red, white and black. They were grown in what is now Ecuador, Bolivia, Chile, Peru and Mexico.
This tomato-blackberry cross can prolong the life of mice prone to colon cancer by 30%. In addition to the benefits that regular tomatoes have - high levels of vitamin C and antioxidants.

Rainbow cabbage

Another advantage of the world's most cauliflower is that the orange variety contains 25 times more beta-carotene than regular cauliflower florets, and the purple variety is rich in anthocyanin, which is useful for preventing heart disease by slowing down blood clotting.

Company representative Andrew Coker emphasized that the unusual colors of cabbage are not a product of genetic engineering at all, but the result of traditional selection, which took decades.

Strawberry pineberry

purple potatoes

A new variety is being grown in Scotland. This year, about 400 tons of crop were harvested, which is not very much, but next year the producers plan to increase the figure.

Blue potatoes are divided into several types. For example, the Franzosische Truffel-kartoffel and Linzer Blaue varieties do not lose their color during the cooking process, remain dark blue and become very boiled. Whereas the other two Linzer Roze and Kipfler take a long time to cook and do not become overcooked, but during the cooking process they lose their unusual color. They are usually used raw with Jerusalem artichoke when preparing salads.

Red cucumbers

Romanescu

Romaine broccoli has the most subtle flavor that cabbage can have. Romanescu is not crumbly, tastier than broccoli, sweetish with a nutty, rather than sulfuric, flavor. A fresh head of romanesca cabbage should be stored in the refrigerator for no more than 4 days. Since cabbage is hard, the head of cabbage is cut into pieces with a serrated knife.
A casserole is prepared with pieces of romanesca cabbage and served with bechamel sauce and Roquefort cheese. Romanescu cabbage is rich in antioxidant carotenoids and vitamin C.

This exotic vegetable is easy to grow for those who have experience growing broccoli, since the agricultural technology is identical.

Kiwano melon (Cucumis metuliferus)

Buddha's hand

Durio

Monstera (Monstera deliciosa)

Monstera grows in many homes. In nature, this plant produces tasty fruits. The ripe core of monstera fruit, despite the unpleasant pungent odor, is tasty and tastes like pineapple.

Star Fruit

goat beard

Goat's beard root. It tastes like oysters.