Fresh produce, specifically fruits, has come a long way from the days of apples, oranges, or bananas. No longer must we wait for fruits to be in season in our neck of the woods in order to purchase a delicately flavored treat. In fact, no longer must we always pay an exorbitantly high price to get it either.
Guava
This apple shaped delicacy in shades of yellow and green offers a flavorful burst of taste similar to pears and strawberries. The inner flesh is pink, deep red, or white with edible seeds and a skin rich in vitamin C. Since the guava is a tropical fruit, it should not be refrigerated, but rather, it should be kept at room temperature. It is ready to eat when it is slightly soft to the touch in a fruit salad, by itself, or tossed as part of a topping onto a green salad.
Kiwi
The kiwi is a small fruit with a deceptively boring skin in shades of brown. The inner fruit is a vibrant green with a splash of small black, edible seeds. Kiwi contains a protein splitting enzyme that aids digestion, especially when paired with meats. Avoid pairing kiwi with dairy products, however, since it will spoil the taste by souring it. Since the kiwi is a subtropical fruit, it should be refrigerated, rather than kept at room temperature. Peel and eat this little darling, slice it and add it to fruit salads, or liquefy it as an ingredient for a dessert sauce.
Mango
This oddly shaped oval fruit bears multiple colors including shades of yellow, green, and red when ripe. The inner flesh is a bright yellow or orange depending on your color outlook. A mango will provide a healthy dose of vitamins B and C, as well as iron.
Since the mango is a tropical fruit, it should not be refrigerated, but rather, it should be kept at room temperature. It is ready to eat when it smells good or sweet. The mango can be eaten solo, as part of a fruit salad, as a garnish for green salads, or stir fried. The oil in the rind may cause irritation to those with sensitive skin, so wash hands thoroughly after handling a mango.
Papaya
Papayas also referred to as tree melons have inner flesh that is vivid orange in coloring. They are ready to eat when their outer coloring is yellow. Papaya contains a protein splitting enzyme that aids digestion, especially when paired with meats. This fruit should be added to salads at the last minute since they have a tendency to cause other fruits to become mushy and less attractive.
Passion Fruit
This egg shaped fruit offers a thick dark rind with a seedy pulp. Passion fruit are ripe when their rind is wrinkled. They can be stored in the refrigerator until ready to be served. Passion fruit make an excellent addition to salads, frozen desserts, and dessert sauces. They contain a healthy dose of vitamin C and B.
Persimmon
A plum shaped fruit in shades of bright orange and red, the persimmon is best eaten when soft. Typically, it tastes very sweet unless heated by itself. Unripe persimmons should be stored at room temperature. However, they can be stored in the refrigerator for several days. It can be eaten alone or pureed for use in sauces, custards, pies, and cakes.
Pomegranate
The pomegranate with its thick skinned rind in deep shades of red is a delightful fruit that offers an inner conglomeration of sacs filled with juicy pulp and edible seeds. It can be stored at room temperature or in the refrigerator for a few weeks. The pomegranate is eaten solo or it can be strained and pureed for use in beverages, sauces, dressings, sauces, and soups. Along with lots of vitamin C and B, the pomegranate also offers iron.
Star Fruit
This golden star shaped fruit is also known as carambola. Although unripe star fruit should be stored at room temperature, it can be stored in the refrigerator for several days. It is, however, best to purchase this fruit when it is ripe and bright yellow in coloring. To eat this delicacy, slice it crosswise. This produces slices with five points that resemble stars. Star fruit can be eaten solo or added to fruit salads. Additionally, it is quite flavorful when paired with meat.
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