Why we hunt for the weird, wonderful, and wallet-friendly

Growing up between swap-meets, bodegas, and mercados means flavor memories that go way beyond apples and romaine. We crave the lime-green pop of a fresh lychee or the fractal glow of romanesco because they taste like home and keep our cooking playful. But let’s be real: specialty produce can feel seriously bougie at the checkout line. Below you’ll find our field notes on five hard-to-find all-stars (the same ones highlighted in Cocina’s original roundup) with honest talk on what they cost, where to score deals, and how not to blow your entire grocery budget in the pursuit of flavor.

Meet the Fab Five (plus our budget hacks)

1 | Lychee

What it is: Sweet, perfume-y tropical fruit with a thin, bumpy shell; native to southern China and Southeast Asia.

Typical price: $5–$9 per pound (fresh) in coastal cities during late spring.

Budget tip: Buy frozen pitted lychees at Asian supermarkets for under $4/lb — they’re cocktail-ready and freezer-friendly.

2 | African Cucumber (Kiwano/Horned Melon)

What it is: Orange-spiked rind with lime-green, jelly-like flesh; tastes like a cross between cucumber and banana.

Typical price: $4–$6 each at specialty grocers.

Budget tip: Buy one for a cocktail party centerpiece instead of a pricey fruit tray.

3 | Romanesco

What it is: Chartreuse, spiral-shaped cousin of broccoli and cauliflower; nuttier flavor and a stunning look.

Typical price: $3–$4 per head at farmers' markets.

Budget tip: Steam or roast the stems and leaves too — don’t waste what you already paid for!

4 | Mexican Gherkins (Cucamelons)

What it is: Grape-sized “watermelon-looking” cucumbers with a citrus zing; native from Mexico to Venezuela.

Typical price: $6–$8 per pint in plastic clamshells.

Budget tip: Grow them at home — a $3 packet of seeds produces vines loaded with fruit all summer.

5 | Manioc (Cassava/Yuca)

What it is: Starchy root vegetable native to South America. Must be cooked to remove natural toxins.

Typical price: $1.50–$2 per pound whole, or $3 per pound pre-peeled and frozen.

Budget tip: Buy in bulk, peel once, and freeze in chunks — super cost-effective and filling.

Quick math: A $6 horned melon or a $1.50 handful of lychees? Balance premium picks with bulk roots like yuca to keep your cart (and budget) in check.

Where (and when) to buy without breaking the bank

1. Neighborhood Latino & Asian markets
Check out your local mercado on delivery day (ask someone working the produce section). Prices can be 10–30% lower than big chains, and you can buy just one or two of something without the packaging premium.

2. Farmers' markets + CSA swaps
Cucamelons and Romanesco show up from November to March in places like California and Arizona. Get there late in the day — vendors often slash prices at closing time.

3. Online tropical boxes — strategically
Mail-order services are convenient, but shipping can add up. Split a box with roommates or order only for special dinners or family gatherings.

4. Grow your own
Especially in warmer states like AZ, TX, or NM, cucamelons and kiwanos grow super well in containers. It’s a $3 seed packet that pays off in pounds of produce.

Storing & stretching every cent

Let them ripen right: Store lychees and kiwanos at room temp until they smell fragrant, then refrigerate to extend freshness.

Freeze what you don’t use: Peel yuca, blanch it for 3 minutes, then freeze flat for yuca fries or sancocho later.

Pickle the extras: Cucamelons last weeks in a simple brine of vinegar, water, and sugar — your salad toppings just got upgraded.

Zero waste: Roast Romanesco cores into veggie “chips” and infuse lychee peels into syrups — every part is flavor (and savings).

Budget-friendly flavor bombs

Brunch micheladas: Two frozen lychees = one killer mixer.

Desert-heat gazpacho: Blend chilled kiwano pulp with mint and cucumber. No $3 avocado required.

Southwest stir-fry: Romanesco + chile + yuca = a $3 one-pan dinner with flavor for days.

Cucamelon escabeche: Pickled in vinegar, these punchy cuties elevate a week’s worth of tacos.

Final words

Exotic fruits and veggies don’t need to wreck your wallet — not when you shop smart, grow your own, and mix splurge items with budget-friendly basics. Whether you're buying yuca in New Mexico, cucamelons in Miami, or lychees off a Chinatown fruit cart in NYC, there’s flavor and strategy in every choice. So go ahead — make that fruit bowl weird. It’s the secret to staying grounded and inspired.

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The secret to: Buying Hard To Find Exotic Fruits And Vegetables