Nature is full of wonders, and some of its strangest creations are not only edible but also delicious. These plants may look out of this world, but their flavors and textures are surprisingly enjoyable. Let’s dive into some bizarre plants that might look alien but taste incredibly good.
1. Horned Melon: A Spiky Fruit with a Sweet Twist
The horned melon, also known as kiwano, looks like something straight out of a science fiction movie. Covered in spiky orange skin, its bright green, jelly-like flesh offers a refreshing, mildly sweet taste with hints of cucumber and kiwi. Native to Africa, this fruit is packed with vitamins, antioxidants, and dietary fiber, making it both nutritious and delicious. The unique texture and flavor make it perfect for salads or as a tropical snack.
2. Romanescu Cauliflower: A Ve0o uetable with Fibonacci Flair
Romanescu cauliflower, with its intricate fractal patterns and bright green color, appears as if it’s been designed by an alien intelligence. But despite its unusual appearance, it offers a mild, nutty flavor similar to cauliflower and broccoli, but with a sweeter twist. Romanescu is rich in vitamin C and fiber, making it an excellent addition to any meal, whether roasted, steamed, or added to a stir-fry. Its mesmerizing shape and taste make it a conversation starter at any dinner table.
3. Dragon Fruit: A Colorful Cactus Fruit
Dragon fruit, or pitaya, is a visually striking fruit with its vibrant pink or yellow skin and speckled white or red flesh. Though it looks like something out of a fantasy novel, its flavor is mild, sweet, and slightly tangy, often compared to a cross between kiwi and pear. Rich in antioxidants, fiber, and vitamin C, dragon fruit is perfect for smoothies, fruit salads, or eaten on its own. The striking appearance makes it a favorite for Instagram-worthy food photos.
4. Chayote: The Strange Pear-Shaped Squash
Chayote, often referred to as vegetable pear, has a green, wrinkled skin and pear-like shape, making it look like an alien squash. The flavor is mild and slightly sweet, with a crisp texture, similar to cucumber or zucchini. This versatile vegetable can be eaten raw in salads, sautéed, or used in stews and curries. Chayote is rich in fiber and vitamin C, and its subtle flavor makes it an excellent addition to a variety of dishes.
5. Ice Plant: A Succulent with a Saltwater Kick
The ice plant, native to South Africa, has fleshy, succulent leaves that shimmer with tiny, water-filled cells. The leaves of the ice plant have a crunchy texture and a slightly salty, tangy flavor that’s often compared to seaweed or capers. These plants are not only intriguing but also nutritious, packed with antioxidants and vitamin C. Ice plant can be used in salads, as a garnish, or even in sandwiches to add a unique, salty kick to your dish.
6. Black Garlic: A Fermented Wonder
Black garlic is the result of fermenting raw garlic bulbs under high heat and humidity for several weeks. This process turns the garlic cloves black and softens their flavor, creating a complex taste that’s sweet, savory, and umami-rich, with a touch of molasses. It has a unique texture similar to soft dates. Black garlic can be used in a variety of dishes, from sauces and dressings to pizza and meats, providing a bold, rich flavor that adds depth to any recipe.
7. Buddha’s Hand: A Citrus with Fragrant Fingers
Buddha’s hand is a unique citrus fruit that looks like multiple yellow fingers extending from a central base, resembling a hand in prayer. Though not eaten as a whole, its fragrant zest is prized for its intense lemony aroma and flavor. The fruit’s zest can be used in cooking, baking, or infused into drinks, adding a fresh, zesty flavor to everything from cocktails to marinades. Buddha’s hand is also used for its aromatic properties in perfumes and oils.
8. Purple Sweet Potato: A Beautiful and Flavorful Root
The purple sweet potato, often found in East Asia and Hawaii, is a vibrant purple root vegetable with a sweet, earthy flavor. Its deep color comes from anthocyanins, antioxidants that have numerous health benefits. The texture is smooth, and it’s often compared to regular sweet potatoes but with a richer, more complex taste. Purple sweet potatoes can be roasted, mashed, or used in desserts, providing a nutritious and visually stunning addition to any meal.
9. Fiddlehead Fern: An Edible Delicacy from the Wild
Fiddlehead ferns, the curled young fronds of the ostrich fern, are a wild delicacy found in forests during the early spring. These tiny spirals resemble the shape of a fiddle, which is where they get their name. When cooked, they offer a unique taste that combines the flavors of asparagus and spinach, with a slightly grassy, earthy note. Rich in vitamins A and C, fiddlehead ferns are a great source of nutrients and make an interesting addition to salads, soups, and stir-fries.
10. Ackee Fruit: A Tropical, Yet Toxic Treat
The ackee fruit is native to Jamaica and is known for its strange, spiky red skin and the unusual way it opens up to reveal its creamy, yellow flesh and black seeds. While the fruit itself is toxic when unripe, once fully ripened and prepared properly, it becomes a culinary delight. The flesh has a mild, buttery flavor and is often used in Jamaica’s national dish, ackee and saltfish. Rich in healthy fats and proteins, it’s a treat that’s as delicious as it is unique.
11. Celosia: The Vibrant and Edible Flower
Celosia, commonly called cockscomb due to its resemblance to a rooster’s comb, is a vibrant flower that is not only visually stunning but also edible. The plant comes in fiery red, yellow, and orange hues, and its tender flowers have a mild, spinach-like flavor. Celosia leaves can be used in salads, soups, or stir-fries, providing a nutritious boost of vitamins A and C. Its ornamental beauty makes it an excellent choice for both decorative and culinary purposes.
12. Mangosteen: A Royal Fruit with a Regal Taste
The mangosteen, often referred to as the “queen of fruits,” is a small, round, purple fruit with a thick rind and juicy white segments inside. Though its appearance might seem otherworldly, its taste is incredibly sweet and tangy, combining notes of peach, pineapple, and lychee. This tropical fruit is loaded with antioxidants, vitamins, and fiber. Mangosteen is a refreshing treat when eaten fresh but can also be used in smoothies, juices, or desserts for a tropical flair.
13. Salak (Snake Fruit): A Fruit with Scaly Skin
Salak, or snake fruit, is a tropical fruit with scaly, reddish-brown skin that looks like a snake’s skin. Inside, the fruit is divided into segments that are crunchy and sweet, with a tangy flavor that combines hints of apple and pineapple. Salak is rich in fiber and antioxidants, making it a healthy snack option. Its unique appearance and flavorful flesh make it a popular ingredient in fruit salads and a refreshing treat in tropical cuisines.
14. Sunchoke: A Tubular, Earthy Tuber
The sunchoke, also known as Jerusalem artichoke, is a knobby tuber that looks like a root vegetable but has a flavor similar to artichokes and potatoes. With a slightly nutty and earthy taste, sunchokes can be eaten raw or cooked, and they’re known for being an excellent source of inulin, a type of fiber that’s good for gut health. Sunchokes can be roasted, mashed, or used in soups and salads for a hearty, nutritious addition to your meals.
15. Jabuticaba: A Grape-Like Fruit on the Tree Trunk
Jabuticaba, native to Brazil, is a unique fruit that grows directly on the trunk of the tree, resembling large grapes. The fruit has a tart, grape-like flavor with a hint of sweetness. It’s often used to make jellies, wines, and juices, or simply enjoyed fresh. Rich in antioxidants, vitamins, and minerals, jabuticaba is as beneficial as it is strange, offering a sweet treat with a touch of the exotic that’s perfect for any adventurous eater.
These bizarre edible plants show that nature is full of strange and wonderful surprises. From the alien-looking horned melon to the delectable ackee fruit, these plants provide not only eye-catching appearances but also delicious flavors that are worth trying.
I am a graduate of Bangladesh Agricultural University, where I delved into various agricultural disciplines, equipping me with a profound understanding of agriculture. Beyond academics, I have hands-on experience in gardening and crop cultivation. My passion is to embrace sustainable farming and horticulture. With a BSc in Agriculture, I am dedicated to promoting environmentally conscious and efficient agrarian practices.
Bachelor of Science (BSc) in Agriculture (Hons.)
Master of Science. (Sustainable Agriculture & Food Security ) (MS)
Bangladesh Agricultural University
