Native to the northern Coquimbo (IV region) foothills, this cactus-like succulent produces green-, yellow- and red-skinned fruit that, despite (or because of!) its extremely sour taste, is a favourite of tourists to Chile.
Nutrition: Copao is high in fiber and water content, and low in calories and carbs. It is also a good source of vitamin C and minerals, including potassium, magnesium, iron, calcium and phosphorus.
Uses: Food producers from Chile use the fruit to make a wide variety of consumer items, including juice, ice cream and pies. Locals also enjoy it in its natural form–with lots of sugar, of course.
Photo: Courtesy of Javiera Manqueo via Flickr