Fruits - Exotic Sweet and Sour Varieties for Many Applications
Sid Wainer & Son
There are a multitude of exotic and interesting fruits. My favorite is the Finger Lime that has its own product page. Fruits certainly can be enjoyed by themselves, but the juice, rind slices and whole inclusion in other preparations adds incredible flavors.
PawPaws: Growing across a huge swath of what is now the eastern United States, pawpaws, North America’s largest native fruit, were once a critically important source of food for both Native Americans and early European settlers. George Washington and Thomas Jefferson are both known to have cultivated pawpaws. It’s also been recorded that Lewis and Clark’s famous expedition of the West relied on pawpaws for sustenance when other sources of food failed. Higher in protein than most other fruits, pawpaws are also packed with antioxidants, dietary fiber, vitamins and minerals. While often described as a blend of banana, pineapple and mango, pawpaws have a taste that is uniquely their own. When allowed to ripen completely, pawpaws develop complex nuances of flavor with notes of tropical fruit, vanilla, cloves and other exotic spices. Find Recipes Here
Greengage Plums. Arguably the best flavored of any plum variety with a distinctive sweet-honey flavor. Ideal for eating raw.
Fresh Green Almonds. "Green Almonds" are the young, developing fruit (nuts) of the almond tree that are eaten whole when the shell has not yet hardened and is still fuzzy, green and fleshy. This tart fruit is available only from mid April to mid June. A popular snack in many parts of the world, they are often eaten dipped in salt as an appetizer or snack. Early in the season, the center of the nut is nearly clear and gelatinous. Later, as the nut slowly matures, the kernel is white and tender. Near the end of the season, the shell begins to harden, and the still immature nuts are sliced open and the tender, sweet kernel is eaten.Either way, green almonds are an unusual and delicious treat!
Blood Orange. Also known as the Moro orange. This citrus can arrive with a full, deep maroon colored flesh, or simply with light red to pink veins running through the flesh. In either case, it is beautiful. Deeply colored fruit has berry-like flavor subtleties that make it a most refreshing fruit.
Buddha's Hand. The Buddha's Hand (a.k.a. - Finger Citron) is a large, hand shaped citrus fruit with long skinny "fingers." It is mostly comprised of thick yellow rind - which may be candied or zested. Buddha's Hand zest has a lovely citrus flavor that can be used in baked goods, icings, syrups, cocktails, marinades and salad dressings.
Calamondin. With sour flesh and sweet skin these little gems are much like kumquats but more juicy. Calamondin or Calamanzi, are popular in Filipino cuisine, used in seafood, pork and poultry dishes. But don't limit yourself, incorporate into desserts, dressings and cocktails.
Dekopon (Sumo) Citrus. A Japanese hybrid of a mandarin and an orange, these delicous gems are easy to peel and easier to eat. Super sweet and seedless to boot they are excellent for eating out of hand and make great additions to amenity baskets.
Kumquat. Kumquats are little orange citrus fruits. They should be enjoyed intact, and not peeled. The skin is sweet and the meat is tart, so peeling it takes away from the fruits sweet-tart appeal. Perhaps one of the most versatile and delicious citrus fruits, they are wonderful, candied, kabobed, frozen and used as a garnish in tropical cocktails, makes an outstanding kumquat bread (contact us for the recipe), makes great marmalade, and is terrific when sliced and served with fresh berries or other sliced fruits.
Limequats: Juicy like a key lime and tart like a kumquat, this hybrid fruit can is entirely edible, but best with the seeds removed. Eat fresh as a snack, or use its flavor for cocktails, curds, or preserves.
Meyer Lemon. This lemon is about the same size as a conventional lemon, but is more round and has a thinner, smoother skin, which also translates to its flavor that is sweeter, far less acidic and tart, and much “smoother” than any other lemon. It can be eaten out-of-hand, which speaks to its wide array of culinary applications and its popularity is growing annually. How about a Meyer Lemon cheesecake?!
Page Mandarin. The Page mandarin definitely packs a punch. Petite but oh so sweet they have a thin easy to peel skin. Fantastic for eating out of hand they are also great in pretty much any application from saucing to juicing to using in sorbets and marinades.
Variegated Pink Lemon. Green and yellow variegation on the exterior leads to vibrant pink flesh on the inside! These wonderful lemons have great lemon flavor and can be used in a myriad of ways, as regular lemons. Be sure to make use of their gorgeous peel if possible. Slice into rounds for topping pastries, garnishing drinks etc.
Young Coconut. Delicious refreshing young coconuts are great for beverages, sauces, desserts or just pop a hole in them, stick in a straw and enjoy!
Fresh or Frozen Wild Coastal Huckleberries. Slightly Tarter than the blueberry and great in pies and sauces.
Passion Fruit. Passion fruit is a type of tropical fruit grown all over the world. It has a hard, colorful rind and a juicy, seed-filled center. Passion fruit is a good source of fiber, vitamin C and vitamin A. Calorie for calorie, it's a nutrient-dense fruit. Slightly wrinkled fruits are ripe and will have a sweetertaste than the smooth skinned passion fruit. First, make sure it's ripe. Then, cut it in half and use a spoon to scoop out the seeds and fruit. Remember, you can and should eat the seeds. Use in fruit salads, smoothies, layered in parfaits or cakes, or many other dishes in which you want tropical flavor.
Dried Medjool Dates. Often regarded as the "King of the Dates," these meaty, moist, and decadent Medjool dates pack a rich flavor with notes of caramel and honey, interspersed with cinnamon.
Strawberry Papaya. Strawberry papayas have a yellow-green exterior, salmon pink flesh, and black seeds. The firm juicy flesh of the Strawberry papaya is sweeter than any other variety and has an acidity that is lower than most, with flavors of peach, melon and strawberry.
Quince. Large, lumpy Quince are known for their musky, tropical aromas and require cooking in order to be edible, When slowly cooked, the fruit develops a rich honey-sweet flavor and paste-liked texture. Their high pectin content lends them to use in jams and jellies. The cooked down paste, named ômembrilloö in Spain, is often served on cheese boards. It also works well in spiced baked goods or as a glaze for beef, ham, or lamb.
Guava. Guavas are small, yellow-green fruits with white flesh and tiny edible seeds. These tropical fruits are very fragrant with flavors of pineapple, papaya, banana and lemon.
Cara Cara Orange. The Cara Cara is a medium-size orange with a glossy, textured rind that clings to Its blush pink flesh, reminiscent of a ruby red grapefruit. Its tender, seedless flesh is the sweetest of the orange varieties.