Custard Apple

Taiwan, Australia

The one fruit with many given names, sugar apple, atemoya, cherimoya and sweetsop. They vary in shape either heart-shaped, spherical, oblong or irregular. The bumpy fruit has a creamy white mellow flesh which is soft almost like custard with a distinctively delicious flavour that is pleasantly sweet. The flesh contains a number of hard, black, oval seeds that are inedible. Its light tan or greenish quilted-skin turns a dull greenish brown as the fruit ripens. Typically eaten raw, custard apples are sometimes made into drinks and ice-creams.

Persimmon

Korea, New Zealand, Australia

With about 2,000 varieties of persimmons, only two of types are commercially available. Its smooth skinned bright orange fruit resembling a large sized plum is best eaten when fully ripe. The Fuyu variety appear spherical or pumpkin-shaped which have a crunchier, less jelly like texture and are typically eaten fresh. The Hachiya variety are acorn or heart-shaped which are very soft to touch when ripe with an almost jelly like texture making it best dried or used in cooking.

Jujube

Taiwan

The fruit has a white, small apple sized pulp surrounding a single hard stone and is mostly eaten fresh. It is commonly mistaken for green apples due to their uncanny resemblance. The crunchy jujube replicates the crisp bite of a green apple, except, it lacks the tartness of a green apple and instead exudes a sweet distinctive flavour. This fresh eating variety is very much like a sweet juicy apple.

Kiwiberry

Australia/NZ

The kiwiberry is the size of a grape with an ultra thin, smooth, fuzz-free edible outer skin. This mini adorable version of the common green kiwifruit is sweet and juicy with vibrant green flesh and black seeds. The kiwiberry is a delicate fruit and are treated like berries during post harvest.