>>1988058Guy who loves uncommon fruit here, have some suggestions:
>MulberryTree or shrub that grows little blackberry/raspberry looking fruits. Incredibly hardy, to the point that they're considered weed trees in some places. Comes in 4 species: white, red, black, and Pakistan. Black tastes the best but isn't really hardy to zone 7 without protection, most varieties sold are hybrid white/red.
>PawpawLargest native American fruit, tropical taste with flesh like custard. Taste varies wildly between cultivars, with some tasting more like bananas and some like mangos. Sometimes has transplanting difficulties and some people think it tastes sickeningly sweet, but I like it.
>ShipovaExtremely interesting hybrid of a pear and a whitebeam, are rare cross between very different genus. Tastes similar to a pear, but with its own unique flavor. Can be hard to find unless you order online, and is often slow to fruit, sometimes taking 10 years or more, but is cool enough to be worth it imo.
>PersimmonComes in American and Asian species (also a Texan one but it's usually not for sale) and astringent and non-astringent varieties. Astringent varieties must be left out until soft to be eaten, non-astringent can be left out or eaten while firm. As a general rule Americans are smaller and drier than Asians but taste better, and fully ripe astringent ones taste better than non-astringents. Americans come in male and female forms and need cross pollination, while Asians are self-fertile.
>MedlarFruit formerly beloved in Europe but has since been mostly replaced by apples. Like persimmons, you need to let it get soft to eat it, but for medlar you specifically have to wait until it looks brown and rotten inside. It looks disgusting, but tastes kind of like spiced applesauce. Recommended because the fruit ripens in winter so with other fruits you can theoretically have fruit year-round, and also because the tree looks fucking awesome.
