I am underwhelmed by jaboticabas, too. The flesh is good but the clingy seed and thick skin makes it hard to eat them. They are so nice looking I will definitely keep one, but I see no reason to collect more.
Goji berry is bland, I had two types from cuttings and threw them all away after a year or two
I have the Red Hybrid Jaboticaba, and it broke all the expectations I had based off the Sabara’s description. Neither the skin nor the seed were tough or tannic. I eat ‘em whole unless I’m saving the seed for planting. The skin has a pleasant, mild tartness, and I find the seed tender enough to be unobjectionable (as easy to eat as a peanut, with a tad less crunch). Definitely one of my best keepers, but my fruit collection is quite small.
Different gojis have different tastes. L. chinense supposedly tastes bad, like a weird pepper. I found L. barbarum Crimson Star to be decent (not spectacular, but worth growing), but it failed to thrive for me. I’ve read that Yellow Gojis are the best for juicing, and L. ruthenicum Black Goji has a metallic, medicinal taste. There’s a purple-fruited hybrid of Yellow × Black called Stardust that apparently has good grape-like flavor, but it died on me after spontaneously entering dormancy. I didn’t get to taste it.
All of the "foodie" citrus I think are overrated. Meyer lemon, key lime, rangpur lime, sudachi, italian lemons. I grew them all and prefer grocery store type lemons and limes
Key Lime is considered King here in Puerto Rico. Tahiti limes are common enough in the markets, and frequently used, but ask any local which one is considered the best, and they’ll almost universally declare the Key Lime.
Pitangatuba for me. I have only gotten a few fruit so far but they are very stringy.
This is a fruit that is apparently rather variable in flavor. Mine is standard sour, but I haven’t had any stringy ones.
I didn't like Muntingia calabura too either. It tasted good the first couple of times but never grew on me.
I like the pulp well enough as a trail nibble, but the skin has an aftertaste that I find objectionable, and while tender enough to be readily chewed, it’s thickness makes it almost tough in comparison to the pulp.