We all have our ancestors to thank for eating their way through centuries of foods, in order
to find out what's delicious, and what's definitely not.
"Don't.
Eat.
Metal.
DON'T EAT METAL!"
And no, not even your produce section is safe.
So, which fruit around the world is the most dangerous?
Some of these might even be growing in your very own backyard.
Yellow star fruit
According to Authority Nutrition, star fruit is low in calories, high in fiber, and loaded
with vitamin C. But for anyone with weak kidneys, star fruit also packs high amounts of oxalates.
In some cases, eating too much star fruit can lead to kidney damage and seizures.
Folks on prescription meds should also be cautious — much like grapefruit, star fruit
can interact with medications — so check with your doctor before imbibing, and watch
out for those stars.
Ackee fruit
Jamaica's national fruit, if not prepared and eaten properly, can induce what's been
called Jamaican Vomiting Sickness, which can even lead to coma, and hypoglycemia.
Ackee fruit is toxic when unripe.
And even when it is ripe, the seeds remain poisonous.
Get your ackee from a person who knows how to eat it.
Elderberries
Most of the elderberry plant is actually poisonous, and contains a cyanide-inducing glycoside
in the roots, stems, leaves, and seeds.
The berries also contain a small amount of the poison in their seeds, which is destroyed
when the berry is properly harvested and cooked.
Then, it can be used in syrups, jams, pies — even wine.
So pick your poison properly prepared.
Pangium edule fruit
Native to Southeast Asia, the pangium edule develops a large, brown fruit that is often
called a football fruit.
Prepared properly in many Indonesian dishes, the football fruit's seeds are filled with
hydrocyanic acid, which can cause sleepiness and delirium.
But when the seeds aren't being used for rat poison, they're boiled down or fermented to
remove the poison, and made into a cooking oil.
Yew berries
The yew shrub is a popular plant for landscaping, due to its ease of care, evergreen nature,
and drought-resistance.
But tucked into the plant's little red berries, is a highly poisonous seed.
While some wildlife may be able to consume the berries by passing the seeds intact in
their droppings, humans should never risk eating this highly toxic berry.
Just a few seeds can cause convulsions, rapid collapse, and fatalities.
"Whoa, no way.
We are not eating that."
Rhubarb
One bite of rhubarb crisp and you'll forget all about the plant's poisonous leaves.
And yes it's a veggie in the scientific sense, but it's often prepared like a fruit.
The glycosides and oxalates in its leaves can cause burning of the throat and mouth,
stomach pain, kidney troubles, and even coma if eaten in large quantities.
Only the stalk of the plant is edible, lending a sweet and sour flavor to jams, pies and
sauces.
Aside from that, there's not much more to know about the rhubarb, except, well...
"Never rub another man's rhubarb!"
Cashew apples
Cashews are technically not a nut.
They're part of the seed of an apple-like fruit, and grow on the outer end of its host.
The cashews that we eat are surrounded by a toxic hull that must be roasted off before
the "raw" cashew can be extracted.
The fruit, known as a cashew-apple, is popular in its native land of Brazil, and is even
made into a much-loved juice.
Cashew-apples are too delicate for travel, so are only sold in areas where they're cultivated,
like Brazil, Nigeria, India, and Southeast Asia.
For now, most of us will just have to settle for simple cashews.
"You got any cashews in there?"
"No.
I picked them out."
"Typical."
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