Feijoa

The feijoa is also an egg-shaped fruit with a thin lime-green skin. The flesh inside is cream-colored and encases a jelly-like center. The texture is gritty, close to that of a pear. The flesh tastes like a combination of several other fruits, usually described as pineapple, guava, and strawberry. Some people report a taste similar to that of a quince or lemon. Feijoa is native to South America, but is now commercially grown in New Zealand and California. It is also commonly called a pineapple guava.

Selection
Select fruit that is fragrant and gives slightly to gentle pressure. Ripe feijoas are delicate, so take caution not to bruise the fruit. Imported feijoas are available from late March to June; while domestic ones reach the market in the fall. Feijoas are gaining in popularity and are becoming easier to find in supermarkets. They are already easy to find in specialty markets and can often be ordered out-of-season through several online merchants.

Storage
Ripe feijoas may be refrigerated, but they don’t have to be. Ripen feijoas in a paper bag at room temperature; to ripen quicker add an apple to the bag. Ripe feijoas normally last about 3 to 5 days. Feijoas may be frozen, but only if peeled and cooked into a puree.

Preparation
Feijoas are most often eaten raw. The fruit is ripe when it is slightly soft and the jellied inner section is clear. The fruit is unripe when the jelly is white and is spoiled when the jelly is brown. Unfortunately, this test of ripeness may only be determined once the fruit is opened. Peel the fruit before preparing, as the skin is bitter.

Source: FruitsandVeggiesMatter.gov

Red Banana

Red bananas are smaller in size than a common banana and the peel is a deep red or purple. It has a creamy white to pink flesh, with a slight raspberry-banana flavor. The overall taste is similar to a common yellow banana. They are imported from Costa Rica and are a favorite in Central America.

Selection
Select firm bananas free from bruises or cracks in the peel and look for a deep purple color. This indicates the banana is ripe. If the color of the peel is lighter, the banana is not ripe. As with common yellow bananas, red bananas will ripen in a couple of days at room temperature. Red bananas are available year round at specialty markets and larger supermarkets.

Storage
Store bananas at room temperature, do not refrigerate. Turn bananas occasionally and store them in an uncovered location.

Preparation
Peel fruit prior to eating. Red bananas are used in similar ways as common yellow bananas. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads. Red bananas are one of varieties commonly used for store bought dried bananas.

Source: FruitsandVeggiesMatter.gov

Kiwano Melon

Kiwano melon is an oval shaped fruit with horns on its peel. It has a bright orange and yellow skin with a pale yellow-green pulp inside. The flavor of the pulp is sweet and a bit tart with a flavor mix of bananas, lime and cucumber. Kiwano melon is native to southern and central Africa and is commonly known as an African horned melon. Most imported melons are now from New Zealand. California has began growing this melon, so a domestic product is available part of the year.

Selection
Select melons without any bruises or spots with a bright orange color. It is best to purchase a melon that has the horns intact, as damaged horns may be a sign of rough handling. Kiwano melons are available year round in specialty markets and supermarkets.

Storage
Unripe melons may be stored at room temperature for up to two weeks. Ripe melons will last about 3 to 4 days at room temperature. There is no need to refrigerate kiwano melon.

Preparation
There is no way to peel the skin off of the melon, so the fruit needs to be scooped out of the melon before using. The melon may be cut in half or into wedges to help extract the fruit pulp. The pulp may be eaten by itself, used as a topping for a sweet dessert or added to a fruit or green salad. The shell may be used as a serving dish once the pulp is removed, but the skin should not be eaten.

Source: FruitsandVeggiesMatter.gov

• kiwano fruit nutrition

Guava

Guava is an oval shaped fruit that varies in size from a small egg to a medium apple. The thin skin may be yellow, red, purple or nearly black and the flesh ranges from a pale yellow to a bright red. Guava is sweet with a slight tart aftertaste. Its texture is firm; similar to an apple. Guava is native to South America, but is now commonly grown in California, Florida and Hawaii. It is also known as a Bangkok Apple or Guayaba.

Selection
Select fruit that gives to gentle pressure and is unblemished. Fresh guavas are often only available in the region near where they are grown, but may be ordered by mail. Canned guava products are available nationwide throughout the year in larger supermarkets.

Storage
Store ripe guavas in the refrigerator for up to a week. Green, unripe guavas should be stored at room temperature until ripe. Ripe guavas stored at room temperature will spoil quickly; normally within a couple of a days.

Preparation
The entire guava is edible. The rind and small seeds inside, along with the creamy flesh are often used in making jellies, preserves, and sauce. To be eaten raw, guava needs to be very ripe. Guava is typically sliced lengthwise into 5 or 6 slices and seeds discarded.

Source: FruitsandVeggiesMatter.gov

Tamarillo

The tamarillo is egg-shaped and is pointed at both ends with a green stem. The skin is tough and bitter and may be red, purple, amber, or golden yellow in color. The outer layer of apricot-colored flesh is slightly firm and the inside is filled with dark edible seeds that are slightly harder than those of a tomato. The flesh is tangy and tart, but flavorful. Tamarillos are native to South America, but most tamarillos sold in the United States are imported from New Zealand. This fruit is popular in South and Central America, the Caribbean, parts of Asia, and Australia. It is also commonly called a tree tomato.

Selection
Select fruit that is firm, unblemished and is heavy for its size. When ripe, tamarillos should be fragrant and should yield slightly to gentle pressure. Tamarillos are available from May to October in specialty stores and some supermarkets. They can occasionally be found out of season.

Storage
Tamarillos may be ripened at room temperature, then stored in the refrigerator or eaten once they are ripe. They last up to ten days in the refrigerator if wrapped in a plastic. Tamarillos may also be frozen if they are peeled and wrapped individually.

Preparation
Tamarillos should be peeled before eating or cooking. Blanching in boiling water for 2 to 3 minutes is often the easiest way to remove the skin if the fruit is not ripe. They are often eaten raw, when ripe. Dip in frozen orange juice concentrate to sweeten the fruit and add to fruit or vegetable salads. Tamarilos are also often made into jams, chutneys and relishes.

Source: FruitsandVeggiesMatter.gov