New Zealand, Chile , Italy, Korea

Over 1 million tonnes of kiwifruit are produced each year. Size, colour of flesh, texture of skin and taste of kiwifruit depend on the many available varieties. Commercially available now are green, gold or yellow, red or red heart and green-gold hybrid. The flesh is soft with rows of small, black, edible seeds surrounding a white also edible core. Flavour is tangy sweet with a unique taste, sometimes described as a mix of strawberry, banana, and pineapple.

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.


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.

Fig Fresh

Local, Brazil, Turkey

A member of the mulberry family, fig trees have no blossoms on their branches. The blossom is inside of the fruit which make figs un-bloomed flowers. Many tiny flowers produce masses of crunchy tiny edible seeds that give figs their unique texture. A fully ripened fig is delicately soft to touch and in texture. Fresh figs have a 55% natural sugar content, making them the sweetest of all fruits. The fruit may offer flavours of raspberry, maple syrup, caramel, honey and almond, with certain varieties tending more toward bright and zesty fruitiness and others more toward a nutty, coffee-and-caramel taste. With hundreds of cultivars, this pear-shaped fruit can appear purple, dark maroon, greenish, or yellow skinned with a similarly wide range of flesh colours, from red pinkish to yellow greenish.



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.



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.