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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. |
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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. |
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Bitter melon is actually a member of the squash family and resembles a cucumber with bumpy skin. When first picked, a bitter melon is yellow-green, but as it ripens, it turns to a yellow-orange color. The inside of the melon is filled with fibrous seeds. Bitter melon is used mostly in Asian and Indian cooking. Other names for bitter melon include: foo qua, balsam pear, or bitter gourd. |
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Chayote is a gourd-like squash that is about the size and shape of a very large pear. The skin is pale green and smooth with slight ridges that run lengthwise. Many compare the color to a light green apple. The flesh is white and there is one soft seed in the middle. Chayote is grown in several states including California, Florida, and Louisiana, but it is native to Latin America. Historically, this squash was one of the primary foods of the Aztecs and Mayas. Chayote is also called mirliton and the French call it christophene. |
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