This terrifying fish with sharp teeth and a massive, spikey head is found in the cold waters of the North Atlantic as well as in the Mediterranean and the Asian Pacific. Despite its devilish outward appearance, monkfish has a sweet flavor and a tender, fluffy texture reminiscent of lobster – lending to the nickname “poor man’s lobster.”
Also known as dragon fruit or strawberry pear, this cactus fruit is native to Central America and cultivated throughout many tropical and subtropical regions of the world. Its bright fuschia skin with green scale-like appendages gives way to a refreshing pulp with crunchy edible seeds and a mild flavor that is reminiscent of an Asian pear.
Enjoyed worldwide in countless cultural cuisines, this spongy, honeycomb-textured offal comes from the stomach lining of a cow (or less often, a sheep, goat, or even pig). Served in stews, sausages, or drenched in flavorful sauce, tripe has a dense, chewy texture a bit like calamari and is beloved in many Italian, Mexican, Vietnamese, Chinese, and French dishes, to name a few.
Known as lilikoi in Hawaii and maracuya in Latin America, passion fruit is beloved for its concentrated tropical flavor and fragrance. Although its flesh is much too sour to enjoy straight out of the shell, passion fruit makes a welcome addition to sauces, desserts, salsas, ice creams, preserves, and more.
A Cornish savory pie supposedly dating back to the 16th century, stargazy pie is said to have been invented by a fisherman named Tom Bowcock who braved harsh winter storms and made a massive fish pie to save his town from starvation. Full of custard, potatoes, and hard boiled eggs, and topped with sardines pointed skyward, this flaky marvel is tasty enough to be enjoyed even by those who are far from starvation.
Sponsored: Find a Qualified Financial Advisor