Seasonal fruits

June 25, 2008

I told you last time about feijoa and I mentioned to you other seasonal fruits. We are blessed here with the big range of fruits ! Or maybe I say this, because they are new to me ?!

There’s the nashi pear -never seen or heard about it before ! It’s round like an apple, with a nice pale yellow colour. The flesh is grainy, but as firm as an apple.

There’s the famous kiwi. Not the green one -that you find commonly in France- but, kiwi gold or zespri. It is slightly bigger than its brother, with a shaved skin and a little ‘crown’. The most distinctive difference is the taste. It’s sweet and juicy !

The last but not the least, the tamarillo -originaly from South America. I was really curious to try this fruit. I was disappointed ! The red color and egg shape were really appealing, but the taste didn’t reach my expectations. A kind of passion fruit taste, but sourer… But I really like the geometrical pattern when the fruit is halved, it looks great !


Je vous ai parlé la dernière fois du feijoa et j’ai mentionné également d’autres fruits de saison. Nous sommes très gâtés ici pour le choix de fruits ! Ou peut-être, est-ce parce que je les découvre que je parle ainsi ?!

Il y a la poire nashi ou poire asiatique -dont je n’avais jamais entendu parlé avant ! Elle est ronde comme une pomme, avec une jolie couleur jaune pâle. La chair est granuleuse; mais aussi ferme que celle d’une pomme.

Il y a le fameux kiwi. Non pas le vert -que l’on trouve communément en France- mais, le kiwi gold ou zespri. Il est légèrement plus grand que son cousin, galbre et avec une petite couronne au sommet. La différence notoire c’est le goût. Il est sucré et juteux !

Le dernier, mais pas des moindres: le tamarillo, initialement originaire d’Amérique du Sud et aussi apellé tomate en arbre. J’étais très curieuse de l’essayer. J’ai été déçue ! Sa couleur rouge et sa forme ovoïde sont très attirantes, mais le goût n’a pas répondu à mes attentes. Un genre de fruit de la passion, en plus aigre… Par contre, j’aime beaucoup le motif géométrique lorsque le fruit est coupé en deux. C’est trop cool !


ah.. now I “see” better indeed the golden kiwi that you use in the recipe on your August 25, 2008 post. Very interesting! My mon used her tamarillo in “rougail”: she grilled it, chop it and added a paste of hot pepper & salt (mashed together) to taste depending on how hot you like it. I don’t remember eating it by itself. But maybe I did - and just like you, it did not leave a particular impression on me. I also planted some seeds this year, one germinated but it did not grow as much as I expected (which may have to do with the fact I did not give it a very big container…). I will need to move the plant to the greenhouse though as it will not withstand our winters. Lovely photo with the fruit in the egg carton: make them look precious, like Christmas tree ornaments. Sylvie, Rappahannock Cook & Kitchen Gardener

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