Hybrid fruits and vegetables are nothing new, Nature herself does it all the time. But it takes up to 15 years and tons of research to develop a new non-genetically modified strain of fruit or vegetable, so there are much fewer varieties and they are more rare. This type of cross-breeding can only take place between varieties within the same species or between closely related species. Although classical plant breeding methods have become more complex over the years, the basic concept remains the same and the results stay healthy and natural. While you may have encountered some of them in a farmer’s market or a specialty grocery store, they worth a formal introduction because these wacky hybrid fruits and vegetables bring a huge variety of weird wonderful tastes and surprising flavors you need to try.
Pineberries are a cross between wild Chilean berries and North American strawberries. They combine a subtle pineapple flavor while they keep the shape and texture of strawberries. Pineberries can be found in farmer’s markets and specialty food stores. These plants are also a perfect addition to an existing strawberry patch, or to alternate with new red strawberry plantings for landscape interest.
British experts spent 15 years working tirelessly to perfect a tastier and more appealing version of the classic Brussels sprout by cross-breeding it with kale. The flavor of kalettes is more subtle than that of Brussels sprouts, and has a fantastic flavor which combines the best flavors from brussels sprouts and kale, resulting in a fresh fusion of sweet and nutty. Kalettes are available in some grocery stores like Whole Food Market.
Mini-foods are almost always better than their full-size counterparts. Unlike their big cousins, kiwi berries have no fuzzy peel so you can pop them in your mouth without peeling. About the size of large grapes, kiwi berries look exactly like mini kiwis on the inside. They taste similar too, only better. Kiwi berries are native to Japan, Korea, Siberia, and Northern China, but grown domestically mostly in Oregon and Pennsylvania, with farms in New Jersey, Washington, and Maryland. It’s a fall harvest so don’t get impatient.
These citrus fruits have red flesh and are smaller than most limes. The skin can be eaten with the fruit. They are a hybrid between an acid mandarin and the Australian finger lime. Blood limes are somewhat more sweet than the standard limes and they fruits in winter. You should be able to find them in farmer’s Markets during the cold season.
Created by mixing blackcurrants with two types of gooseberry, these deep-red, almost-black fruits are rich in Vitamin C. The taste is reminiscent of gooseberry with a kiss of black currant. But despite being thornless, they are very difficult to harvest in large quantities so are rarely grown commercially. If you have a gardenand love trying different things, maybe it would worth growing Jostaberries.
Its parentage combines the best characteristics of the tangerine, grapefruit and Seville orange, and is so called because of its unsightly appearance, lumpy, frumpy with a poor complexion. Most of the Ugli fruits come from jamaica and taste almost exactly like ripe orange leaning toward a grapefruit flavor, sweet and juicy. It’s available from December through April, and sometimes in the fall. You can find them in select grocery stores.
The pluerry was made for the cherry lovers who are always wishing that there was more fruit to enjoy. It combines the sweetness of the cheery with the zing of a plum. It Ripens from early July to mid-August.
This triple-header of a hybrid fruit is a cross of peach, apricot and plum. More than a decade in development, peacotum was a creation of Zaiger’s Genetics Inc., which relies on natural methods, rather than genetic modification to create new delicacies. The peacotum combines the sweetness of a peach with a hint of the plum’s tartness, all wrapped in an apricot-like fuzzy skin tasting a little like fruit punch.
Cross between plum and mango, It has a soft texture and all the delicious flavor of a mango without any of the hassle to prepare as you can eat the skin.The fruit is much smaller than a traditional mango and grows to two inches in diameter and four inches in length. This fruit took 4 years to develop and is mainly grown in Thailand.