10 Tropical Fruits You Need To Try ASAP

Yellow Mangoes

Season: Spring through summer
Also known as Ataúlfo mangoes, these oval-shaped favorites have a golden yellow skin that reveals a bright yellow inside. We recommend adding these tropical delights to ice cream, smoothie bowls and Thai coconut sticky rice, or dicing and adding to ceviche, pico de gallo or guacamole.

See our guide: How To Cut a Mango

Dragon Fruit

Season: Year-round
Don’t be afraid of that peel — it’s soft and easy to cut through. Inside, you’ll find either dark pink or white flesh that has lots of tiny edible seeds, like a kiwi. The mild sweetness of dragon fruit makes it perfect to pair with berries in a fruit salad, diced over a bowl of Greek yogurt with fresh lime zest and a drizzle of honey, or added to a smoothie — the red-fleshed varietal will make it a shocking pink color.

Passion Fruit

Season: Spring through late summer
Once you try it, you’ll feel the passion, too. Inside its thick purple skin (the deep wrinkles let you know it’s ripe), you’ll find small black edible seeds that are coated by pulp containing a lemony, citrusy flavor. Add a pop of texture and flavor to a yogurt parfait, vinaigrette for a mango, arugula and avocado salad, or stirred into a mimosa.

Rambutan

Season: Fall through winter
Meet the punk rocker of tropical fruits. Discard the spiky red shell and feast on the juicy grape-like flesh within. While the seed is inedible, you’ll love enjoying this fruit’s aromatic sweet-tart flavor in desserts or simply out of hand. It also brings tropical vibes to smoothies in place of cherries. Rock on.

Try them in: Hydrating Cherry Smoothie

Star Fruit

Season: Year-round
At first glance, it may not look star-like. When cut crosswise, you’ll see the star shape come to life. Its thin waxy skin covers a golden flesh that has a refreshingly crisp, chewy texture and a lightly sweet and tangy flavor. Now starring in your favorite salad, tropical fruit skewers with pineapple, mango and banana, or sitting on the rim of your tiki drink.

Guava

Season: Late winter
You’ve heard of it, but have you tried it? One whiff of its tropical, citrusy fragrance and you’ll be glad you did. Guava’s flavor is equally tropical with hints of lemon, banana and pineapple. To understand what we mean you’ll have to taste for yourself. While the seeds are edible, they’re typically removed by pressing through a strainer after puréeing. Once you have that purée, it can be made into jam, a sweet and tangy barbecue sauce, or swirled into sorbet.

Kumquats

Season: Winter through spring
Our favorite thing about kumquats is that their sweet skin is edible. Go on, dig right in! The flesh itself is a bit tart, so we recommend eating them whole for a perfect balance of flavor. How fun is that? They also add a bright pop to savory entrées when sliced.

Try them in: Whole Roasted Snapper

Kiwi Berries

Season: Fall
Here’s the deal: Unlike full-size kiwis, these babies have edible skin without the fuzz. They’re similar in size to grapes with a bright and zesty fruit flavor. Kiwi berries go well in both smoothies and cocktails — or slice in half crosswise to add a bright pop of color to cheese boards or fruit tarts.

Young Coconut

Season: Year-round
With these beauties, not only do you get sweetly refreshing coconut water … but you also get the deliciously delicate and soft white flesh of the fruit. Once you’ve cracked open the coconut, scrape the coconut meat from the shell with a metal spoon. Then, use a high-speed blender to purée it with 3 – 4 tablespoons of the coconut water plus the juice of 1 lemon to make a dairy-free, yogurt-like treat.

Gooseberries

Season: Late summer/fall
A member of the tomatillo family, gooseberries taste like a tropical cherry tomato, super juicy with a sweet-tart kick — just be sure to peel off their papery husks before washing and using. Look for berries that are clean, plump and feel like grapes.