Consuming fruits with high antioxidant properties is Americans' latest health craze. The meteoric rise of the pomegranate opened the door for other exotic fruits that are now appearing in produce departments or as unique flavorings in foods like beverages, jams, preserves, condiments and sorbets. These fruits are packed with antioxidants, proteins, amino acids or Omega-3, -6 and -9 fatty acids.

Health claims aside, the flavor and origin of some tropical fruits capture consumers' imaginations. Açai berries, goji berries, noni fruit and mangosteens (which are purported to have anti-viral, anti-bacterial and anti-fungal properties) are all garnering attention for their unusual tastes. An influx of varieties from Southeast Asia and South America are linked to the popularity of Asian and Latin cuisine. Tropical fruit vinegars like mango, guava and lulo (a citrus fruit with a grapefruit-like flavor and kiwi coloring) are popping up on shelves and the juices are now being used as a base for cocktails like pomegranate margaritas and lychee martinis. An emerging trend is featuring the fruit itself in the drinks.

Here are some exotic fruits to know:

Açai: From an Amazonian palm tree that is harvested in the rainforests of Brazil. About the size of a blueberry with a taste that's a blend of berries and chocolate.

Bilimbi: Common in Southeast Asia; resembles a small cucumber with a smooth thin, green rind. Acid-tasting pulp; sweet varieties are candied or preserved.

Carambola: Also called starfruit. Native to Southeast Asia; typical size is two to seven inches long. Flesh is yellow to golden yellow; crisp and sweet.

Goji Berry: Also called the wolfberry. Native to Tibet and the Himalayas, a cross between a cherry and a cranberry; the taste has an accent of tomato and is similar to a raisin.

Jaboticaba: From a plant called the Brazilian Grape Tree, the fruit is purplish-black with a white pulp.

Kumquat: Originated in China; resembles a miniature oval orange. Depending upon variety, peel color ranges from yellow to red; the rind is sweet and the juicy center is sour.

Lychee: Native to southern China; typical size is 1 - 1 ¾ inches in diameter, ½ - 1 ounce. Pulp is translucent, crisp, juicy and has a sweet, pleasant flavor.

Mangosteen: Native to Southeast Asia; the rind is deep reddish purple when ripe and the flesh is sweet, creamy and tangy, citrusy with a touch of peach flavor. Has been referred to as a combination of plum, lychee and coconut. The fruit is sectional, like a tangerine.

Noni: Native to Southeast Asia and the Pacific Islands; the fruit is oval, seeded and turns almost white when ripe; has a pungent odor when ripening. Southeast Asians and Australian Aborigines eat it raw with salt or cook it with curry.

Pummelo: Native to southern Asia; typical size is 5 - 12 inches in diameter, 2 - 5 pounds. Pulp may be colored white, pink, pale yellow or reddish, and has a sweet to acid flavor.

Sapote: Native to Mexico; about the size of a grapefruit with orange flesh that is soft, juicy, creamy and has a sweet flavor with hints of coconut, vanilla and lemon.

Sapodilla: Grown in southern Mexico, Belize and Guatemala; egg-shaped fruit with a brown skin and flesh from yellow to reddish-brown.

Additional Sources: florida-agriculture.com