Asian Pears The term Asian pear describes a large group of pear varieties having crisp, juicy fruit, when mature. The fruit are good to eat when harvested or for several months after picking if held in cold storage. The crisp texture of an Asian pear remains unchanged after picking or storage, unlike the flesh of European pears such as Bartlett or Comice. There are three types of Asian pears: round or flat fruit with green to yellow skin; round or flat fruit with bronze-colored skin and a light bronze-russet; and pear shaped fruit with green or russet skin. Kiwi Kiwi are grown in China, Africa, and California. They need warm climates and protection from strong winds when in the process of growing. The outer skin is a brown color and is covered with short, stiff brown hairs. The inside is a bright green color and is somewhat white in the middle with dark purple or black seeds. The flavor is sweet, and somewhat has a taste of a strawberry.
Kumquat (KUHM-kwaht) These look like grape-sized oranges, and they can be eaten whole. The flavor is a bit sour and very intense. They peak in the winter months and are available from December through June. They grow on small evergreen trees in areas with warm climates. Kumquats are a great source of fiber, vitamins A and C, calcium, and iron. They are free of fat, cholesterol, and sodium. Mineola There are several different varieties of tangelos, each a cross between a tangerine and another citrus fruit. The Mineola, a tangerine-grapefruit cross, is especially popular. Mineolas are available from late fall through winter. They have a thin skin that is very easy to peel off. Mineolas are very juicy. They begin to grow in February.
Red Grapefruit The Red Grapefruit was first grown in Jamaica. The trees that they grow on usually grow to be 15 to 20 ft. tall. They can even get to be 45 ft. tall. Some fruit experts believe this fruit was an accidental cross between the pummelo and the orange. The grapefruit was once called the forbidden fruit of Barbados. This fruit needs to be grown in warm climates. The Grapefruit has a bittersweet taste to it. Usually grapefruits are eaten for breakfast with some sugar sprinkled on top. Sno Pea Contrary to popular belief, the Sno Pea does not grow in sub-zero temperatures, but instead the growing conditions of Asia where it is a popular vegetable. Favored for its pod (which is crisp and sweet) more so than its tiny peas, the flat shape of the Sno Pea makes it easy to distinguish from other edible pea pods (like Sugar Snap Peas). Because it is sweeter and less starchy than the green pea, the Sno Pea is often enjoyed raw and needs little cooking. Perfect for a quick stir-fry or blanched and tossed in salads. Sno Peas are available all year round. Star Fruit Becoming increasingly popular in Western markets, the star fruit is a pleasure both to taste, and to the eye. Its mild, sweet, sub-acid flavor
complements many commercial juice drinks, and the fruit is also often eaten by hand. Has the texture of an apple. When cut, slices of the fruit have a star shape, and often adorn salads and other dishes. The origin is unknown, but probably native to Malaysia, Indonesia and Southern China. The star fruit has never been located in the wild. It was domesticated throughout India and Southeast Asia in prehistoric times, and was established in the American tropics 150 years ago. Commercial production of Star Fruit now occurs in Hawaii, and throughout tropical regions of the world. Ugli Fruit (HOO-glee) This grapefruit-mandarin cross looks like a grapefruit in an ill-fitting suit. It s sweet and juicy, and simple to eat since the peel comes off easily and the fruit pulls apart into tidy segments that are seedless. They are available from December to April.
Yam Yam is the common name for members of the genus Dioscorea. There are more than 600 species of yams. They are used in a similar fashion to the potatoes and sweet potatoes. Yam tubers can grow up to seven feet in length and weigh up to 150 pounds. The yam has a rough skin, which is difficult to peel, but the skin softens after heating. Yam skin varies in color from dark brown to light pink. The majority of the yam is composed of a much softer substance known as the meat. This substance ranges in color from white to bright orange in ripe yams. Yam tubers can be stored for four to six months without refrigeration, which makes them a valuable resource for the yearly period of food scarcity at the beginning of the wet season.