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Australian chocolate fruit? Yes, this is real

In Northern New South Wales, tucked away in the lush rolling Tweed Valley is Tropical Fruit World, there is Australia's version of the Garden of Eden. On a sprawling 175-acre farm, grows more than 500 varieties of fruit - some of the most exotic, exciting fruits you've ever heard of: things like Champagne fruit, rambutans, miracle fruit, longans, Aztech peaches and chocolate fruit. It's believed there are more kinds of fruit here than on any other single farm in the world.

Officially known as black sapote, chocolate fruit (Diospyros nigra) is commonly found in the low-lying hinterland of Mexico, Dominican Republic and Cuba and is closely related to persimmons. It's traditionally used as a dessert; the pulp is passed through a colander and mixed with brandy or orange juice - then whipped cream is added. It's also made into ice cream, or used as a chocolate substitute for things like milkshakes. But you don't want to get it wrong. Unripe, it's used as a fish poison in the Philippines.


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