Kumquat

Selection, Storage, and Preparation

Kumquats can appear in markets from October (at the earliest) through June, and during some unpredictable off-season times as well. Considered a winter fruit, their golden color is a welcome sight. Select fruits that are firm, not soft. Because of their skin, they tend to spoil more easily than thicker skinned fruits such as oranges. Kumquats will last a few days at room temperature or for up to two weeks in the refrigerator. The entire kumquat is consumed in a bite or two. Because of their size and color, they are also great as drink garnishes or as an addition to salads. Wash kumquats before serving.

Sapote

Sapote is quite rare in the United States. Only a few acres in Florida and California are planted with this fruit. Sapote has a orange flesh that is unusually soft, juicy, creamy and has a sweet, mild flavor that hints at flavors such as coconut, vanilla, and lemon. Sapotes are the size of a grapefruit or orange and are bright green or brown in color. This fruit is a native of the highlands of Mexico, but has grown in California since the early 1800s. Varieties such as the mamey, black skinned, green skinned, yellow skinned and about half a dozen more uncommon varieties pop up in grocery stores and farmer’s markets from time to time.

Selection, Storage, and Preparation

Sapotes are generally on the market in fall and winter, but seasonality can vary from year to year. Select hard fruits and store at room temperature. However, they last only about 3 days. Chill briefly before serving. This fruit can be frozen as well; wrap the whole fruit and tuck into the freezer. To serve, half thaw in the refrigerator, and then scoop the rest out like sherbet.

Pepino Melon

Pepino melon is native to Peru, but is now also grown in California and New Zealand. It is also known as treemelon, bush melon and mellowfruit. Pepino’s are teardrop shaped and have a smooth skin that is striped with yellow and dark purple. The flesh of this fruit is fragrant and combines the tastes of cantaloupe and honeydew.

Selection, Storage, and Preparation

Pepinos are available late fall to mid-spring. Fruits with a light yellow or green skin are not ripe, while fruits with dark purple stripes are ripe. Ripen at room temperature until as firm as a slightly ripe plum, then refrigerate ripe fruit for up to 3 days.

Cherimoya

This fruit is also known as the custard apple or sherbet fruit, and there are more than 50 varieties. It is large and pinecone like in appearance with a green exterior. Cherimoyas are juicy with a creamy white flesh and large, black seeds and tastes like a combination of pineapple, mango, papaya and vanilla.

Selection, Storage, and Preparation

Cherimoyas are available November through May. Choose fruits that are yellow-green, firm and without blemishes. Dark spots and splotches should be avoided. Cherimoyas will ripen at room temperature for a few days until softened. They can then be tightly wrapped and refrigerated for up to 4 days.

Ugli Fruit

Ugli fruits are named after their appearance which is generally discolored, pot-marked and odd-shaped. However, it gets a bad rap; it really has a very sweet, citrus taste, is peeled easily and is seedless, making it a great snack or addition to salads. The outside is a greenish-yellow color and has a shape that is between an orange and a pear. Ugli fruits are native to Jamaica and have been propagated in the United States since the 1930s. They are said to combine the best qualities of tangerines, grapefruit and Seville oranges. Children love the taste and their intriguing name.

Storage, Selection and Preparation

Choose fruits that are heavy and have no sign of drying at the ends. The fruit should give with slight pressure much like grapefruit. Color is not important when choosing, and pot-marks and small dents are normal. Uglis can be kept at room temperature for about 5 days, or in the refrigerator for up to 2 weeks. Uglis should not be cooked or it will lose flavor.