How to eat the weird ones

Wrinkled purple skin gives away nothing.

The yellow cousin of purple passion fruit — bigger, juicier, sharper.

An orange passion fruit on the outside, a gentler animal on the inside.

Pink leathery skin, then magenta flesh so saturated it stains the chopping board.

The most sugar-forward of the dragon-fruit clan.

Hot-pink rind, snow-white flesh, jet-black seeds.

Known as tuna across Mexico.

Spiky green skin hides a pulpy white flesh with a flavour the Caribbean built juices around — pineapple meets strawberry meets banana cream, with a fibrous, custardy texture and a clean tartness on the finish.

Lumpy heart-shaped skin, white flesh inside that scoops out like cold custard.

A red shell covered in soft hairs, peeled back to reveal translucent grape-like flesh around a single seed.

The rose-scented summer classic.

The queen of fruits, and she earns the title every time.

Pale green skin, hot-pink centre.

Eats like a crisp apple soaked in rosewater.

Around four inches long and engineered for a single hand.

Entirely edible — core included.

Skin like reptile scale, flesh inside that crunches like apple.

Round like an apple, snap-crisp like a water-rich pear, with a juice content that surprises everyone the first time.

Halve, deseed, lime, spoon.

Hundreds of jewel-bright arils packed wall-to-wall under a leathery rind.

Slice across the ribs and every cross-section is a perfect five-point star.

The whole-fruit citrus.

Alphonso-style: smaller, less fibrous, deeper orange, more aromatic.

The original chocolate, in its raw form.

Japan's largest premium strawberry — each berry the size of a small peach, individually graded, individually wrapped.

Cultivated on Shikoku and selected for honey-sweetness over size.

A seedless, bump-topped Japanese mandarin originally bred in Kumamoto and selected for maximum sweetness.

Bigger and meaningfully sweeter than the supermarket kumquat — Japanese growers select for thin, candy-sweet peel and reduced acid in the flesh.

Apricot-gold fruit that only appears for a few weeks in late spring.

The Japanese cultivar runs larger, pulpier and markedly sweeter than the South American passion fruit most people know.

Grown to an exact weight, ripened on the branch, and shipped in a velvet-lined wooden box.

Snap-crisp, honey-sweet, and Japan's best-selling apple by a long way.

A hybrid of cherimoya and sugar-apple — knobbled green skin hides a snow-white pulp that scoops out like soft ice cream.

Russet-brown skin, salmon-orange flesh, single mahogany seed.

Slim citrus pods that look ordinary until you slice them — tiny pearls of lime burst out like roe, popping between the teeth.

A small Mexican mango bred for pure sweetness — fibre-free, butter-textured, honey-sweet.

The Costa Rican mini-pineapple.

The deep-magenta cultivar of prickly pear.

The yellow cultivar of prickly pear — milder, paler, less staining than the red.

The largest tree fruit in the world — broken into golden pods of bubblegum-tropical sweetness.

The rarer red-fleshed cultivar — reddish-orange pods instead of golden, smokier perfume, more complex than the standard yellow.

Lychee's quieter cousin.