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* Passionfruit - When using whole fruit, use the pulp only.
* Pineapple - Leave the skins out.
* Quince - Very aromatic, but also has pectin haze. Also able to be used are Japanese flowering quince (Chaenomeles) <ref name="MTF_Thread"></ref>.
* Raspberries - Advice: use a fine-mesh bag for whole fruit or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>. Raspberries can pair well with both pale and darker sour beers.
* Sumac - Provides a lot of "lemony" acidity. Can boil it, but don't boil for too long or the nice red color will turn brown.