Cherimoya
This delicious fruit is a native of South America, and has been around for hundreds of years. The Incas used it as an aphrodiasic.
In appearance it is heart shaped, dark green and has markings like a hand grenade. Like the avocado it is quick to ripen at room temperature and ready to eat when slightly soft to the touch. To access the edible part, slice in half and scoop out flesh with a spoon, don't eat skin or seeds.
Sublime eaten as is, superb in a fruit smoothie, or mixed with ice cream or plain yoghurt, the cherimoya has a tropical flavour, a delicious custardy blend of banana, pineapple, passionfruit, and maybe strawberry and mango.
Available from August to December and provide a rich source of Vitamin C, calcium and niacin
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Persimmons
The persimmon tree has always been grown widely through Asia. It is native to Japan, Burma, Korea and the hills and mountains of Northern India. A very ancient fruit, in the fourteenth century Marco Polo recorded an active Chinese persimmon trade. The oldest known tree is thought to be in excess of 600 years and grows in Japan.
These stunning looking deep orange fruits hang like decorations on a bare tree. The modern variety can be peeled and eaten raw, in fact some people just eat them unpeeled like an apple. They can be cut up and added to green or fruit salads, served with any dessert or pureed and made into a dressing. They can also be successfully frozen either pulped or whole.
They are available April, May and June
Persimmons are a good source of Betacarotene, Vitamin A, Vitamin C, and folate, also a good source of the minerals potassium, phosphorous and calcium.
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Tamarillo
The tamarillo is a sub tropical plant and thrives in warm climates. The fruit hangs singly from the branches on a longish stem, very decorative and reminds me of Christmas tree decorations. The tamarillo is native to Central and South America and the red variety was developed in Auckland during the 1930s
They can be eaten raw or poached, or included in pies, cheesecakes, ice creams, fruit sauce or chutneys. Tamarillos are available from March to October.
They are a great source of fibre, minerals including potassium, copper and manganese, and vitamins A, B6, C and some Vitamin E.
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