Small and intensely tart, camu camu stands out for its vitamin C and polyphenols. Vitamin C helps protect cells from oxidative stress. The amount in the fruit can vary with ripeness and processing.

Amla, also known as Indian gooseberry, has a bold, tart flavor. It brings together vitamin C and tannins, a type of polyphenol. If you enjoy tangy fruit, it is a fresh way to add variety to your plate.

Guava is an excellent source of vitamin C. Pink- and red-fleshed varieties can also provide lycopene, a carotenoid that helps give them their color. Try guava fresh to enjoy its aroma and texture.

Acai gets some of its deep purple color from anthocyanins, a group of plant polyphenols. Making an acai bowl? Check the label on the puree: unsweetened acai lets the fruit’s flavor come through.

Pomegranate arils contain polyphenols, including ellagic acid and related compounds. Their sweet-tart crunch works beautifully in yogurt, salads, or oatmeal. Eating the arils also gives you the fruit’s texture and fiber.

Cacao beans contain flavanols, polyphenols studied for their antioxidant activity. Stir unsweetened cocoa powder into yogurt or a drink for its rich flavor. Sweetened chocolate has a different mix of ingredients and flavanols.

Goldenberries, also called uchuva or cape gooseberries, bring together carotenoids, vitamin C, and phenolic compounds. Their bright, sweet-tart flavor makes them fun to snack on or add to plain yogurt.

Mangosteen has juicy white flesh with a pleasantly sweet-tart taste. Most of the xanthones studied in this fruit are concentrated in the rind, which is usually not eaten. Enjoy the fresh flesh for its flavor without confusing it with rind extracts.