Carambola (Star fruit) The golden-yellow Carambola is the perfect five pointed star when cross-cut, hence it’s nickname, star fruit. Elliptical in shape and two to five inches long with deep ribs, this fruit originated in Southeast Asia but is now also grown in Florida. Carambola can be eaten out of hand, like an apple and they have very few seeds. The outer skin should be shiny and firm. The skin on unripe fruit is tinged green but by ripening the fruit at room temperature, it will turn a rich golden color and develop a sweet aroma. Simply wash the fruit, remove any blemished areas, cut crosswise to get the star shape, and eat! Add to fruit salads, sauté lightly or use as a beautiful garnish. Star fruit are an excellent source of vitamin C, are low fat, and sodium and cholesterol free. A small whole star fruit will provide approximately 2/3 cup of sliced fruit.

The fig might have been the true "forbidden fruit" in the Garden of Eden, but it remains undisputed that the first article of clothing worn by mankind was made of fig leaves. In fact, the fabulous fig has existed since almost the beginning of time. From Attica to Assyria and from Babylonia to Sumer, the fig has survived the fall of some of the greatest empires of the world.

The Mission figs are most popular and commonly found in the peak of the summer growing season. They can appear in varied shades, but a deep violet to black color is most prominent. These black beauties are prized for their fresh, juicy pulp and surgary-sweet, intense flavor.

Passion fruit is named for the many species of passion flower, leading to the English translation of the Latin genus name, Passiflora. The primary variety for sale in the U.S. marketplace is the purple passion fruit although it can be found in this beautiful yellow shelled fruit too. The bright yellow flavicarpa variety, also known as the Golden Passion Fruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy rind which matures to a dimpled and wrinkled look when ripe. The outer shell becomes brittle and wrinkled when fully ripe and if any mold is evident, it can be wiped off and does not impact the inner edible product. Between the shell and the pulp is a cottony white skin, almost like the pith of an orange. The interior seed cavity is filled with edible jellylike pulp surrounding small black edible seeds. The pulp is highly aromatic and has a tropical sweet tart flavor with nuances of pineapple, papaya, mango, citrus and guava. The pulp of the passion fruit is rich in Vitamins A and C and its edible seeds are an excellent source of dietary fiber.

The Greengage plum has a deep green skin and juicy yellow green flesh. It is considered one of the most striking of the plums. It was developed in France from a green-fruited wild plum (Ganerik) originally found in Asia Minor. It is identified by its small, oval shape, smooth-textured flesh, and ranging in colour from green to yellow, grown in temperate areas. They are known for their rich, confectionery flavour that causes them to be considered one of the finest dessert plums.

The Baby Kiwi are grape sized berries with beautiful smooth green skins and delicate seeds. They are cousins of the Kiwi Fruit but lack the undesirable fuzz found on the larger Kiwi fruit. They have a short season and limited supply. They make excellent snacks and are high in nutritional value.

Lemon plums are a beautiful cultivar that is a bright yellow in color. Available for only a few short weeks in the spring, this plum is imported from Chile and is one of the last of the South American harvests. This drupe is characterized by a lemon-like color with a rosy tip that blushes across the body of the fruit as it ripens; this is an ovoid shaped plum. Named lemon plums because of their color, rather than the flavor, this fruit is aromatic when ripe and generally very juicy. The lemon plum is an excellent source of Vitamin A, Vitamin C and fiber.

Like all drupes, this plum has an inedible pit in the center. Arriving from the Chilean markets, this fruit needs time to ripen to its full potential; if eaten before ripening, there is a tart, tangy flavor and a firm texture. Lemon plums are a wonderful harbinger of the US stonefruit market that arrives a bit later in the spring.

Deliciously sweet, this orange tends to be less acidic than more commonly available oranges. Its tasty, inviting pulp offers a raspberry undertone and its juice can be quite dark. The color of the blood orange is due to a pigment called anthocyanin, a naturally occurring chemical not usually present in citrus but common in other red fruits and flowers. Blood oranges have been slow to catch on commercially in the United States, perhaps because of their quirky need for cold weather and their unpredictable harvest commencement. The red pigment in this variety of orange does not develop until there has been sufficient cold in the groves, making this a late harvest citrus. Generally available from January – May, the first harvest may be a lighter color of red if the weather has not been sufficiently cold.

Blood oranges are an excellent source of vitamin C and dietary fiber. The peel may be used just the same as any other orange for adding flavor to relishes, salads and baked goods with zest. A classic Mediterranean use of this orange is to combine it with sliced fennel in a salad.

Grown mostly in Mediterranean countries, the Moro blood orange is the most common commercial variety. There are other varieties, including the elongated Tarocco and the egg-shaped Sanguinelli. Each type differs in climate preference, size and flavor. Temperature, amount of light and the variety seem to affect coloration and intensity of blood oranges. It is believed the first mutation of the blood orange occurred in Sicily in the seventeenth century. Easy to peel and medium-size, blood oranges are usually seedless.

Kumquats have been called "the little gems of the citrus family". They were included in the genus Citrus until about 1915 when Dr. Walter T. Swingle set them apart in the genus Fortunella, which embraces six Asiatic species. The common name, which has been spelled cumquat, or comquot, means "gold orange" in China. The kumquat is an entirely edible citrus fruit. The skin is often sweet and the meat is tangy and tart.

Kumquats can be candied, kabobed with other fruits or meats, such as lamb or pork. A superb garnish for entrees and drinks. Fresh kumquats, especially the 'Meiwa', can be eaten raw, whole. For preserving, they should be left until they lose some of their moisture and acquire richer flavor. The fruits are easily preserved whole in sugar sirup. Canned kumquats are exported from Taiwan and often served as dessert in Chinese restaurants. For candying, the fruits are soaked in hot water with baking soda, next day cut open and cooked briefly each day for 3 days in heavy sirup, then dried and sugared. Kumquats are excellent for making marmalade, either alone or half-and-half with calamondins.