Reps! has found the top eight fruits and vegetables that you’ve likely never heard of. Here’s why you should add them to your grocery list.

By Glen Peterson

The United States Department of Agriculture (USDA) recommends that you eat two to four servings of fruit daily; four is ideal. But you have to dig a little deeper to discover just what a “serving” is—would it be a single fruit or a measurement by weight or volume? Before your head explodes trying to sort it out, here’s a simple rule: According to the USDA, one “serving” of sliced fruit is equal to half a cup, but a single piece of fruit, such as an apple, an orange or a banana, counts as one serving. Of course, you can always have too much of a good thing. An excess of fruit in your diet can have negative health effects. Terese Scollard, MBA, RD, LD, a regional clinical nutrition manager for Providence Nutrition Services, says that, because fruits are loaded with natural sugars, they can add on those sneaky pounds (and can turn you into Mr. Lardgut quickly).

Scollard also cautions: “If you go overboard on one kind of food—even one as terrific as fruit—you’ll miss out on the valuable properties of other healthy foods.”

“The best way to ensure that your body is getting what it needs is to eat a variety of fruits and vegetables,” says Toby Smithson, an Illinois-based dietitian and national spokesperson for the American Dietetic Association. . “Half of your plate should be filled with fruits and vegetables,” adds Smithson. Challenge yourself to refocus your meals and put fruits and veggies first and meat second—don’t worry you’ll still get enough protein to grow muscle.

As Charlie Sheen said while chugging Tiger Blood and banging seven-gram rocks, “Everything in moderation, trolls!” So be like Charlie and… On second thought, don’t be like Charlie at all—you’ll live longer. Here are some exotic fruits you should consider if you want to power up your workouts, add a few more years to your lifespan odometer, and simply for a change of pace.

Slideshow: Superfruits

Acai Berry

Acai Berry

Acai is a Brazilian berry that is low in sugar and tastes like a mixture of red wine and chocolate—no wonder it has become so popular. Although the acai berry resembles a large blueberry, only the outermost layers of acai
berries are edible.

Why it’s great: “Ongoing studies have proven its antioxidant properties,” says Smithson. Studies are still ongoing as to how easily humans can absorb the acai berry’s nutrients, but it’s believed to contain 10 to 30 times the amount of antioxidants found in grapes, pomegranates and blueberries. Acai berries are rich in the omega fats oleic and linoleic acids, which can boost heart health and help with hair loss.

How to eat it: Since the acai berry isn’t grown locally, it’s often found in juices. Smithson warns to watch out for too many added sugars in juices and acai berry products and instead seek out the real berries whenever possible. “The whole food is always the best choice,” says Smithson.

Passion Fruit

Passion Fruit

There are two types of passion fruit—purple and yellow—and both have excellent health benefits. If you see a green fruit, it means that it hasn’t ripened yet, so leave it at room temperature for a few days until the color changes. Once ripe, passion fruit can be stored in the refrigerator for up to one week.

Why it’s great: “Passion fruit is a great way to get your sweet fix while keeping your calories in check,” says Smithson. Each passion fruit has just 16 calories, and it’s high in vitamins A and C, potassium and fiber.

How to eat it: Most people scoop out the tiny seeds and use them to add a low-calorie crunch to salads or turn them into juice. The meaty portion can be eaten by itself or added to salads.

Guava

Guava

When it comes to exotic fruits, guava is relatively easy to find. To make sure that your choice is ripe, do the fingernail test: Your nails should be able to sink into a guava peel—if it requires too much force, the guava isn’t yet edible.

Why it’s great: Often referred to as a “superfruit,” guava is packed with high levels of antioxidants and vitamins. “Guava is one of the best sources of vitamin C,” says Smithson. “It has five times more vitamin C than an orange.” Plus, guava seeds are rich in omega-3 and omega-6 fatty acids. Need another reason to try guava? It’s loaded with heart-healthy benefits and has been proven to keep blood pressure in check and reduce your risk of cancer.

How to eat it: Guava is great raw or juiced and makes a great addition to curry.

Star Fruit

Star Fruit

When cut crosswise, each slice of fruit is shaped like a star, making this fruit a popular garnish—and one you won’t want to leave on your plate. The taste varies from sweet to tart, depending on ripeness and variety.

Why it’s great: Each star fruit has just 30 calories and is loaded with antioxidants and flavonoids. It’s high in vitamin A, which is a vitamin that’s crucial to cellular health because it makes cells resistant to free radicals, whether those that occur in the environment or result from super-intense training. It’s also high in iron and a great source of vitamin C, says Smithson. Star fruit is absolutely loaded with fiber, too, which speeds transit time (the body absorbs less fat), aids digestion and helps control body weight.

How to eat it: Star fruit is usually eaten fresh, on its own or as a garnish. Star fruit is said to be a great cure for hangovers and nausea. If you’re feeling sluggish from the night before, eat half a piece of star fruit every three hours until you’re feeling better.

Dragon Fruit

Dragon Fruit

If you’ve had a bad experience with dragon fruit in the past, chances are it was overripe. Dragon fruit goes bad quickly and, due to its high water content, tastes watery if eaten past its prime. To ensure that you get a flavorful fruit, look for dragon fruit with bright, evenly colored skin with few blotches.

Why it’s great: Dragon fruit is quite high in vitamin C and helps control glucose levels, making it an excellent choice for people with type 2 diabetes. It also contains a great deal of phosphorus, an important component in the transport of the contraction chemical ATP.

How to eat it: Slice dragon fruit in half and scoop the black-and-white-specked flesh out with a spoon; chop dragon fruit into cubes and eat it on its own or as an addition to a salad. Dragon fruit also makes great juice; just mix with whey protein powder for an excellent post-workout shake.

Rambutan

Rambutan

A close relative of the lychee fruit, rambutan is similar in appearance and taste but not quite as sweet. Rambutans are covered in soft, bristle-like hairs (the fruit looks prehistoric) that lose moisture rapidly once picked. To extend the life of your rambutan, place it in plastic wrap in the refrigerator.

Why it’s great: Rambutan is extremely low in calories, with just seven calories per fruit. It’s also loaded with vitamins A and C, magnesium, potassium, zinc and fiber. Studies have found that eating rambutan can help lower blood pressure. Rambutan is a natural curative against gastrointestinal distress, too.

How to eat it: Rambutan is said to be great canned and in jams and can also be used in stir-frys and salads. A recent study at the University of Veracruzana in Mexico is looking at ways to use rambutan seeds, which are similar to almonds and full of heart-healthy fats.

Jackfruit

Jackfruit

Each piece of jackfruit (don’t snicker at the name!) contains up to 500 edible seeds, which are nutlike in texture. Unlike most fruit, jackfruit is eaten while still immature. Once fully ripened, unopened jackfruit emits a strong odor that resembles decaying onions.

Why it’s great: Jackfruit is rich in vitamins A and C and boasts magnesium (which helps prevent bone loss), copper (which helps regulate thyroid health) and potassium, an important component of cell and body fluids that helps control heart rate and blood pressure.

How to eat it: Jackfruit contains sticky latex, so coat a knife and cutting board with a thin layer of cooking oil before peeling. Jackfruit is best eaten before it’s fully ripened and is usually cooked first—most often in curries and soups. The seeds can also be boiled or fried in oil.

African Cucumber

African Cucumber

Also known as blowfish fruit, this spiky melon is a spotty green color that turns bright yellow or orange when ripe. The melon is grown the same way as a cucumber and fits in the palm of your hand. It tastes like
a combination of cucumber, banana and lemon.

Why it’s great: A 100-gram serving (that’s slightly less than four ounces) is just 24 calories yet provides 40% of your daily recommended intake of vitamins A and C. Its high fiber content promotes the optimum absorption of vitamins and minerals.

How to eat it: African cucumber chutney is a great alternative to mango. You can add its fleshy interior to smoothies or eat it fresh from the shell with a spoon.

Acai BerryPassion FruitGuavaStar FruitDragon FruitRambutanJackfruitAfrican Cucumber