Three cheers for the availability of new fruit varieties in your local grocery stores. I just discovered kumquats, tiny orange-like citrus fruit native to Asia, which can be eaten like grapes or sliced in half for salads and desserts. Watch out for the seeds as you munch on these snacks packed with Vitamin C.
As much as I like regular Kiwis with green fruit interiors, Golden Kiwis with sweet yellow flesh are even better. The egg-shaped fruit is originally from China, but New Zealand adopted the kiwifruit as their own and started to export it to the U. S. and the world.
Keep your eye peeled for the occasional shipment of Golden Kiwis.
One of the oddest-looking items in the produce department is dragon fruit, technically a cactus of indeterminate origin, but generally found in tropical climates. It goes by other names such as pitahaya or Hylocereus undatus, but the curly leaves are reminiscent of dragon scales, hence the name. Cut the fruit in half and you will find an unusual white fruit interior with black edible dots that look like poppy seeds. It does not taste like anything comparable but
the slight sweetness and pudding-like consistency is perfect for a snack or dessert.
Persimmons have been a personal favorite of mine for a few years now, but the grocery stores seem to be stocking this fruit with more regularity in the fall. The heart-shaped version is called Hachiya and can be chalky tasting before it ripens. It is best to eat them when they resemble a water balloon. Fuyus, which look like a flat tomato, are less astringent and can be eaten before they are fully ripe. I’m still looking for an Asian type called “cinnamon or chocolate persimmon” which has sweet dark brown flesh. Perhaps a visit to Argyle Street or Chinatown is in order. Who knows what other fruit delicacies I might find in an Asian grocery?