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Unusual fruit: just because you haven't heard of it doesn't mean it isn't out there
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Finger Limes (Photo: Australian Finger Lime Co.)
Although I have spent most of my adult life in foodservice, "new" foods constantly surprise and please me. Just tonight, as my fatigued brain struggled to develop this column, a friend from Israel gave me my first feijoa. Also known as pineapple guava, this tiny egg-shaped fruit has a bitter skin and a sweet inside.
Although the name feijoa wasn't unfamiliar, I never tasted one until 30 minutes ago. Following my friend's directions I cut off one end, using a small spoon to scoop out the insides. If you don't have a spoon, feel free to simply eat the entire fruit, rind and all. Some people enjoy the contrast between the sweet insides and the bitter rind. I loved the taste and the pulpy texture. Immediately my culinary-saturated brain started fantasing about incorporating the fruit into some fabulous creation. Most likely you can find them for sale in the Mission.
Finger Lime - Definitely on the more-unusual-than-the-feijoa list, finger limes are considered gourmet bush fruit out of Australia. Although new to us, Aborigines have consumed these limes for almost as long as there have been Aborigines. Unlike our own limes, they are long and narrow, rather than round. Although the taste is similar to regular limes, the amazing caviar-like insides colored in pink or green make for a refreshing and gorgeous food garnish. The same Israeli friend has planted two finger lime trees on his property. A landscape arcitect, he knows that California's climate is supportive of its growth. If you wish to know more about finger limes, visit the Website of the Australian Finger Lime Co. At tiliaris.com, another finger lime company located in New South Wales, Australia, offers updated information on everything finger lime.
Fig - Now don't think me crazy. People eat dried figs more often than fresh ones. As a chef and caterer, I often pair blue cheese with Black Mission figs and fresh honeycomb (available at Whole Foods and Rainbow). If you haven't ever eaten a fresh fig, now's a good time. But wait! There's more! Figs are a leading plant source for calcium! Figs are known for their high fiber and a certain laxitive effect. (Oh joy.)When cut, the seeds make for an attractive display; another reason why chefs enjoy incorporating them into their recipes. I hate figs. Oh Gawd. I bet I hear from some fig council over this.
Loquat - Whereas most people are familiar with the non-related kumquat, I prefer the flavor of the loquat. In my opinion, all quats are difficult to eat. Other than the toxicity of the seeds (don't eat them) this tiny fruit heads our way in winter and early spring. In California we see locally grown loquats around April. (Quick! Jot down a reminder to buy loquats in five five months.) This relative of the apple is great for preserves, eating fresh and poaching in simple syrup.
For more fruity information, you can visit the Site of the California Rare Fruit Growers. Through them , as a member, you can purchase, seeds at a nominal cost. However, for many of these fruits, home farmers are better off buying grafted trees. In addition, you can research unique fruit facts, buy books, etc. Alas! They do not sell fruit. Maybe its time to start the Rare Fruit of the Month Club, eh?
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