Also known as Pineapple Guava or Guavasteen, the feijoa is from the Myrtaceae plant family and is native to Brazil and Uruguay. Feijoas can be considered as either warm climate or subtropical. First introduced into New Zealand in the early 1900's the fruit was small and it was not for another 20 years before new cultivars were imported that were larger with improved flavour. The fruit grows on small trees. Fruit is hand picked. Fresh feijoas are a good source of Vitamin C, are low in calories and are high in minerals and fibre. All of the feijoa is edible except the outer skin. To enjoy a feijoa, simply cut in half and scoop out the centre with a spoon.

Usage Ideas

• Slice into fruit salads.
• Use in place of or in addition to other fruits in sorbets, sherbets and smoothies.
• Use instead of apples or bananas in pies and baking.
• Roast feijoas with pork.
• Sprinkle lemon juice over cut feijoas to prevent browning.

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.

Finger Limes range in size from 1-3 inches long and are about 3/4" in circumference; a micro-citrus originally discovered growing wild in Australia and introduced for growing in California. The aromatic outside skin is a triad of colors - mostly brown with green tinges on smooth skin. Inside, the juice vesicles are 3mm in size and light green in color; when removed from the skin, they look like caviar. Generally seedless but odd seeds do occur.

The flavor is a lemon lime combination with herbaceous undertones. Imagine eating a citrus pop-rock! These are great compliments to seafood or any other application where one would use a citrus accent.