8 unusual fruit and vegetables to try growing

Tomatillos are part of the tomato family and originate from Mexico. They are the size of a small tomato and can be either green or purple in colour, with a papery casing around the fruit. The plant grows to about 75cm tall and each plant can produce many fruits.

To grow tomatillos, a similar approach is used to growing bush tomatoes. They like warmth and light and will grow best in a greenhouse or polytunnel.

Once ripe, the fruits have a zingy, sour, citrusy taste. This makes for a tasty salsa verde when mixed with lime, salt, chilli and coriander. They can also be boiled for five minutes to mellow the sourness, and are a perfect accompaniment to chargrilled meat and vegetables.

2. Oca

Oca is a small, bushy perennial plant with clover-like leaves, originating from Peru. The small, bright pink and white tubers can be pickled, boiled, fried or roasted and taste like chestnutty, vinegary chips!

Starter tubers can be shallowly planted outdoors in spring. Adding a mound of soil on top will encourage more tubers to grow.

Oca can be harvested about eight months after planting. Leave some in the ground if you want more crops the following year.

3. Ugni (Chilean Guava)

This small Chilean evergreen shrub has attractive, glossy, aromatic leaves and grows to 1.5m in height. It can be grown as an ornamental plant as well as in the vegetable garden. It produces masses of delicious small crimson berries that are said to have been one of Queen Victoria’s favourite fruits.

Semi-mature plants can be bought and planted in spring or autumn. They need a position in the garden that is sheltered from harsh winds.

The fruits taste of sweet, slightly spicy guava and can be enjoyed raw or cooked. They make for a lovely aromatic twist when added to a mixed fruit salad. They can also be used to make jams, jellies, and sauces for meats.

4. Yacon (Peruvian Ground Apple)

Yacon is a perennial plant of up to 2m tall, with sunflower-like blooms and large fuzzy leaves. Originally from South America, this sun-loving plant will grow best in a more spacious vegetable garden. The edible part of the plant are the tubers, which look similar to sweet potatoes.

Plant starter tubers in spring. A small crop can be harvested around the first frosts. Ensure to leave some tubers in the soil so that the plant can produce more the following year.

The tubers can be peeled or scrubbed and eaten raw or cooked. Yacon has a light taste with a hint of pears and celery, and a crisp, water-chestnut texture when eaten raw. Sliced thinly, it is a delicious and crunchy addition to salads.

5. Honeyberry

Honeyberries are small shrubs native to Siberia, northern China and northern Japan. The plant produces little fruits that look like elongated blueberries.

To aid pollination, it is best to grow them in pairs or groups outdoors. They are tolerant of most soils. The berries are ready to harvest in late spring to early summer.

The fruit tastes of sweet-sour blackberries with a hint of honey. They can be eaten raw, or used to make jams and jellies.

6. Lemongrass

Lemongrass is a lovely aromatic grass originally from Malaysia. It needs to be grown in a polytunnel, heated greenhouse or indoors with plenty of warmth and light. Growing it in a large pot means it will be easier to transport it to a warmer place during the winter - it is not at all cold tolerant.

The thick, fleshy base of the yellow stems can be harvested and used in stir-fries or added to spicy sauces and curries, adding an intense aroma of lemon. The finer parts of the leaves can also be used to make a refreshing tea.

7. Marsh Samphire

This is a succulent, coastal plant that is native to Europe. Marsh samphire is robust and likes sandy, moist, light soil. It will grow well in the ground outside in coastal regions. Alternatively, you could grow it in a pot and water very regularly with lightly salted water.

The fleshy stalks can be harvested between June to August.

Samphire has a crunchy texture with a very salty taste. It is a fantastic accompaniment to fish, lamb and new potatoes. It is preferable to cook samphire before eating, either by frying briefly in butter or lightly boiling for a few minutes.

8. American Groundnut

This perennial climber is native to North America and has edible tubers. The vine will grow in moist, well-drained soil in sun or part shade. It will happily scramble up other shrubs nearby or grow up a bamboo cane structure.

The small tubers can be dug up once the plant starts to die down. They will come out of the ground like little sausages on a string, all joined together.

The tubers can be boiled, roasted, mashed into a dip or fried. They taste like potato, with a hint of bean.