Luxury food is something that we all would love to try. Here are some of the rarest foods on earth, with a price that almost costs it!
Yubari King Melon
Coming in at a whopping £10000 per melon at auction, the Yubari King Melon is amongst the world’s most luxurious foods. Produced in the tiny Japanese town of Yubari in greenhouses, the smooth rinded melons is famed for its sweetness and orange flesh. Melons are prized for their round shape and smooth skins. Only top melons sell for thousands, and you can pick up a cheaper one for about £40-£100.
This expensive food item is made from donkey milk in Serbia and is known as “ass cheese” or “pule.” Donkey’s milk has been used for its supposed medicinal properties, with Cleopatra bathing in it in Ancient Egypt and Roman Emperor Nero’s wife Poppaea Sabina used it for washing her face. With a flavour described as part feta, part Manchego, part Wensleydale and with a hint of salty parmesan, it’s one of the world’s rarest and strangest foods.At over £1000 a kilo, it is an expensive bit of cheese, but when you consider that only a dozen or so of the herd of 130 donkeys can produce milk at any one time it makes a bit more sense, only producing enough milk for a maximum of 100kgs of cheese a year.
These underground growing fungi are among the rarest and most expensive foods on earth. Mainly found growing in northern Italy and tiny pockets of France, Croatia and Slovenia, they are symbionts with trees and can only be found during the autumn. Their pale cream flesh is marbled with white and they cost roughly £14500 a kilogram. They are hunted with hogs or dogs and with a shelf life of about a week from being hunted, they don’t keep for very long. Costing up to £330000 for a single one kilo truffle they are hugely expensive. Usually thinly sliced and served with pasta or over an egg they truly are a rare and luxury item.
Coming from the stigma of the crocus flower, Saffron is one of the world’s rarest spices. With its hay like taste and bold yellow colour, it is a favourite in dishes including paella, risotto and the biryani. Taking a 40 hour week to hand-pick enough stamen to produce a kilo of saffron -this covers roughly the area of two football pitches – making it a hugely labour-intensive crop. With a kilo costing around £10000, a jar containing 0.4g will set you back about a fiver.
Caviar is the salt cured roe of fish, with the most rare and expensive type coming from the Beluga sturgeon from the Caspian Sea. It’s famed for its pea sized eggs and it’s grey to black colour, the most prized and expensive is the roe that is lightest in colour. Caviar is usually eaten on its own or spread on toast with a dollop of crème fraiche. It takes up to 35 years for a Beluga Sturgeon to reach maturity, so it isn’t a readily available commodity. Expensive types of the Beluga caviar include the Iranian Almas caviar, coming in at a huge £20000 per kilo, with lower cost types typically costing £75-150 for 50g.