Spring at the Markets
The end of August into early September is a time of transition at the markets, with winter produce lines winding up and the flavours that signify summer (and the busy season) starting to make an appearance. So, to help with menu planning this Spring we thought we’d pull together a market update on key produce lines and how they’re predicted to perform over the coming months.
CITRUS
Market Update: While it’s late in the season for Australian citrus there are a number of lines that will continue to be good quality eating into October. We can also look forward to the imminent arrival of new season Valencia Oranges.
Selection: Look for bright, plump fruit that is heavy for size. Don’t be put off if Valencia’s have a green tint, this can happen in hotter climates and does not affect flavour.
BLOOD ORANGES
Availability: Jun - August - good quality fruit will end in the next 4 weeks.
Flavour: sweet, juicy and less acidic than regular oranges
VALENCIA ORANGES:
Availability: Sept - April
Flavour: Rich, citrus flavour
PINEAPPLES:
Market Update: Topless pineapples are going to be at their peak for the next 4-6 weeks.
Selection: No matter which variety you buy it’s important to note that pineapples may get juicier after harvesting but they don’t get sweeter - so choose plump fruit with no bruising/blemishes and a fresh, sweet (but not too sweet) pineapple fragrance.
BETHONGA: aka Topless Gold/Bethonga Gold Hybrid
Availability: best Sept-May
Appearance: smooth, topless, slightly smaller than smooth cayenne
Flavour: less fibrous and low acidity makes them more aromatic and sweeter in flavour than smooth cayenne
ASPARAGUS:
Market Update: Asparagus season is underway with quality spears now available at the markets. Rainfall has meant a slow start to this year’s harvest but it won’t impact domestic supply. We always look forward to the arrival of white asparagus due to gourmet appeal but don’t overlook its purple brethren, with lower fibre content it boasts sweet, thick spears that can be used from tip to butt.
Availability:
Green: All year, at its peak Sept- Dec
Baby Green: All year, best Sept- Dec
White: Sept – Jan
Purple: Oct - Dec
STONE FRUIT:
Market Update: Some early season Peaches and Nectarines are arriving at the markets now. With quality and flavour still developing, the USA fruit may look and eat better for the next few weeks but then it will be all systems go for this homegrown favourite.
PEACHES:
Yellowflesh: September – March
Whiteflesh (juicy, sweet): October- March
NECTARINES:
Yellowflesh (mix of sweet/light acid flavours): November – March
Whiteflesh (hold the acid, sweet and fragrant): November - March
Did you know that Simon George & Sons has online ordering?
Contact us to get started or find out more.
Summer Harvest: Fruit
FRESH FACT: The Sydney Festival is a key event on the Sydney summer calendar bringing a constant stream of interstate travellers and diverse cultural events to Sydney for three weeks every January. Last year the festival contributed $56.8 million to the NSW economy and with an estimated 650,000 expected to attend in 2013 and additional events being hosted beyond the city centre, it is an exciting time for foodservice and hospitality businesses.
It may be hard to believe but Spring is on the wind up for another year, meaning the long days (and even longer nights) of summer are just around the corner. With the warmer temperatures encouraging more and more patrons to eat out, Summer is undoubtedly an important season for the food service/hospitality industries. With resources stretched to capacity, we thought we would profile the summer produce lines sure to bring both vibrant colour and fresh flavours to your menu with minimal fuss.
SUMMER FLAVOURS:
CURRANTS (red /black):
My English sensibilities (even after 20 odd years) have yet to come to terms with celebrating Christmas in summer and while pulling together a traditional Christmas turkey on a 40 degree day is akin to torture for many of us, we can at least be grateful that fresh red currants are available as a show stopping decoration or tasty addition to an Aussie Christmas menu.
Seasonality: difficult to predict availability for this product, traditionally availablefrom mid-late Dec to mid Jan
Flavour: red currants are more sour than their black counterparts, but still boast the distinctively sweet, tart currant flavour that makes them ideal for both sweet and savoury dishes
Inspiration: Roast Pork with crackling and apples in red currant jelly - Steffan Jensen via SBS Food
BERRIES:
While some berry varieties have already started, the best is yet to come with the main berry season (and its vast range of flavours/colours and textures) starting in December.
Seasonality: uncommonly cool weather has slowed the growing process of many fruits, so there is a chance that some berry varieties may appear on the markets late or inconsistently this year.
Early season (Dec onwards): Blackberries, Blueberries (already in good form), Boysenberries, Loganberry, Raspberries (red), Gold raspberries (Dec only), Strawberries (VIC), Youngberries (Dec only)
Inspiration: Elderflower jelly with summer berries and strawberry sorbet - Martin Wishart via Great British Chefs
NATIVE FINGERLIMES (fresh):
It’s fantastic to see native produce gaining traction in the industry and with stunning fruits such as fingerlimes, it isn’t hard to see why they are in demand.
Seasonality: weshould see the first of the fresh fingerlimes around Xmas/early January. Season lasts until May/June, peaking Mar - May
Flavour: same tangy, citrus flavour as common limes however the flesh is made up of small, translucent pearls which lend a unique texture and stunning aesthetic
Inspiration: Finger Lime Tart with Coconut Cream – Justine Schofield via LIfestyleFood
FIGS:
Figs are a highlight of the Summer, Autumn season for many of our chefs and with their rich colour, flavour and unique texture we can only lament that the season doesn’t last longer.
For more detailed information on fig varieties, please refer to our previous bulletin ‘Figs: The hidden treasure’- or click here
Seasonality: the main commercial variety – Black Genoa- is available late Dec – May
Flavour: distinctive rich, sweet flavour
Inspiration: Quail with cracked wheat, figs and aged balsamic vinegar – Gourmet Traveller
DRAGONFRUIT:
When it comes to visual appeal, you really can’t go past the brightly coloured skin, white flesh and little black seeds of a dragonfruit. While subtle in flavour, their refreshing, crisp character makes them ideal for summer.
Seasonality: Oct – Apr (red with white flesh), red fleshed fruit start December/Xmas
Flavour: crisp, refreshing, sweet flavour- the flavour of red dragonfruit is often said to have a hint of raspberry
Inspiration: Dragon Fruit Caipirinha – Quantum Cocktails
EXOTIC FRUITS:
These exotic fruits are hard to go past in summer- not only do they boast symbolism and tradition (e.g. Chinese New Year) but also refreshing, unique and wonderfully exotic flavours
For more information on these varieties, please refer to our previous bulletin ‘Escape to the Tropics’- or click here
Other items of note for Summer: Stonefruit, Bananas, Mangoes, Pineapples, Salad greens, Australian Grapes,Tomatoes.
Summer Stonefruit
FRESH FACT: When most Australians think of stonefruit we think of peaches, nectarines, plums, apricots and cherries. There is however more to the story, these stonefruit (or drupes) belong to the Rose family (Rosaceae) and boast family ties with almonds, loquats,pomes (apples/pears), raspberries (multiple drupes that make up a single fruit) and even strawberries. While not related to the Rose family, Coconuts, Coffee, Olives and Mangoes are also botanically classified as ‘Drupes’. The fleshy fruit of a drupe has a dual purpose, it protects the seed as it develops and encourages birds/animals to spread the seed by eating the fruit and moving to a new location.
I can’t help but get excited when I see the full range of stonefruit at the markets, the bright colours and signature aromas herald the coming of Christmas, Summer and all the sweet, luscious treats that go with it. While the entire range is currently represented at the markets, fruit is still on the smaller side and eating quality varies between a 6.5/10 to 8.5/10. The peak stonefruit season in terms of both quality and price is still 2-3 weeks away, a consistent supply of good quality fruit- with the full flavour, bright skin and sweet fragrance we expect- is expected by the end of November.
APRICOTS:
Seasonality: Nov - Jan
Buyer Update: early fruit is available but despite appearances (great colour) is not at its best. Hold off until the end of the month for quality, flavorful fruit
Flavour: sweet, firm flesh
Selection: look for plump, well-coloured fruit with a pleasant apricot aroma
Nutrition: good source of Vitamin C and Dietary Fibre. The more orange the fruit, the more nutritious it will be due to higher levels of beta-carotene
CHERRIES (AUSTRALIAN):
For more information on cherry varieties, please refer to our previous bulletin- Cherries on Top
Seasonality: Nov- Feb
Buyer Update: fruit is sweet, good in both size and colour but still quite expensive
Flavour: it is the balance of acid (tart) and sweet that makes cherries so delicious. While different varieties boast different balances, sweet cherries are just that- moist, sweet and juicy.
Selection: look for a cherry that is good and plump, with glossy skin and a nice green stem. Avoid soft, dull or bruised fruit or small hard cherries as they will lack flavour and juice.
Nutrition: good source of fibre and Vitamin C. Boast a very high antioxidant concentration, as well as melatonin (which aids sleep and brain function)
NECTARINES:
For more information on nectarines, please refer to our previous bulletin- The Pits
Seasonality: Nov- Mar
Buyer Update: season is underway, fruit looks an 8/10 but is eating closer to a 6 or 7 – yet to reach their more-ish best
Flavour: sweet, aromatic and juicy with a smooth, thin skin
Selection: select relatively firm, unblemished, fragrant nectarines with bright, glossy skin
Nutrition: nectarinesoffer double the amount of Vitamin A found in peaches and are a rich source of Vitamin C and potassium
PEACHES:
For more information on peaches, please refer to our previous bulletin- The Pits
Seasonality: Sept- Mar(Peak: Dec- Mar)
Buyer Update: on our best buys this week, peaches are well into their season, don’t yet have their distinctive fragrance but otherwise are eating and pricing well
Flavour: sweet, aromatic and juicy with a characteristically fuzzy skin
Selection: select relatively firm, unblemished, fragrant peaches that look fresh and yield to gentle pressure
Nutrition: very good source of Vitamins A and C and a good source of Dietary Fibre, Niacin and potassium
PLUMS:
Seasonality: Oct - May (Peak: Feb-Mar)
Buyer Update: still early in the season, fruit is small but in good supply and eats well. Please note: blood plums are not yet available- expected January
Flavour: juicy with a thin skin- range from sweet to tart depending on variety. Blood plums and red flesh varieties are sweeter due to their high sugar content
Selection: choose wisely because plums don’t ripen well. Look for plump fruit with consistent colour, that yields under gentle pressure
Nutrition: good source of potassium and dietary fibre. Some Vitamin A and C, calcium, phosphorous, riboflavin and niacin.
LYCHEES:
Seasonality: Nov – Mar (Peak: Dec- Jan)
Buyer Update: fantastic eating but expensive due to being early in the season and only limited fruit available
Flavour: delicate, sweet taste with a firm, gelatinous texture
Selection: stem should be attached, skin firm
Nutrition: great source of Vitamin C, calcium and potassium
INSPIRED PRODUCE:
Oysters in crispy tempura batter with apricot purée via Great British Chefs – see full recipe here
BUYER'S GUIDE: Asian/Exotics 6th - 12th Nov
ASIAN VEGETABLES:
Not Available: Luffas * Sin Que * Tamarind
Short Supply: Kachay * Water Spinach
EXOTIC FRUITS:
Short Supply: Figs * Pomelos * Starfruit
Not Available: Asian Plum * Buddha Hands * Cumquats * Custard Apple * Fuji Fruit * Gold Kiwifruit * Guava * Loquats * Persimmon * Rambutan * Tamarillo (gold) * Tangellos * Winter Melon
BUYER'S GUIDE: 6th - 12th Nov
MARKET SUMMARY: Fruit
The Buy list: Apricots, Granny Smith & Delicious Apples, Blueberries, Ruby Grapefruit, USA Grapes, Honeydews, Kiwifruit, Mandarins, Mangoes, Mangosteen, Nashi Pears, Peaches, Nectarines, Navel Oranges, Paw Paw & Red Papaya, Pineapples, Plums, Rockmelons, Strawberries and Long & Seedless Watermelons.
The Watch List: Figs (Price) Passionfruit (Quality & Price) Gold Kiwifruit (Local Season Over)
Market Insights: With good supplies of New Season Stonefruit on market, “Apricots, Cherries, Mangoes, Nectarines, Peaches & Plums” and New Season Exotics: “Red Dragonfruit, Pomegranates, Lychees and Mangosteen” it is easy to get the variety and the colour need to dress up the menu. At this time the market is fully supplied with quality fruit and priced to suit. Enjoy!
MARKET SUMMARY: Vegetables
The Buy list: Globe & Baby Artichokes, Aussie Green and Purple Asparagus and Imported White, Green Beans, Beetroot, Broccoli, Red, Green & Yellow Capsicums, Carrots, Cauliflowers, Celery, Chicory, Chinese Leaf Veg, Lebanese Cucumbers, Local Herbs, Jerusalem Artichokes, Red & Green Kale, Kohlrabi, All Lettuce, Lobok, Pumpkin, All Mushrooms, Fresh Green Peas, Mesclun, Baby Gourmet Spinach, Silverbeet, Sweet Corn, Sweet Potatoes, All Tomatoes and Zucchini
The Watch List: Yellow Zucchini (Quality & Supply) Large Heirlooms Tomatoes (Supply & Price) Brussels Sprouts (On the bigger size & Price)
Market Insights: Vegetables much the same as fruit, market is in good supply. We may see (at the end of the week and possible early next week) a shortening of some VIC produce due to the Melbourne Cup for a day or two before returning to normal. And with clear weather north and south this looks like being the status quo for the next few weeks.
BEST BUYS:
Fruit: Blueberries (NSW) * Paw Paw (QLD) * Peach (NSW) * Seedless Grapes - black (imp) * Strawberries - medium(VIC)
Vegetable: Baby English Spinach (VIC) * Cherry Tomatoes- red (NSW) * Mushroom- no 2 (NSW) * Sweetcorn (QLD) * Zucchini- green (NSW)
SOMETHING DIFFERENT:
Fruit: Australian Cherries (SA) * Dragonfruit (NT) * Lychee (QLD) * Pineapple Plants (QLD) * Starfruit aka carambola (NT)
Vegetable: Baby Globe Artichokes (NSW)* Butter bean - yellow (QLD) * Purple Asparagus (VIC) * Red Witlof (VIC) * Yellow teardrop Tomatoes (NSW)
NOT THIS WEEK:
End of Season: Black Salsify (NA) * Champagne Melon (this week) * Gold Kiwifruit (NA) *
Short Supply: Yellow Zucchini
Expensive: Passionfruit
GOING BANANAS
FRESH FACT: Bananas (much like money) do NOT grow on trees. Related to the lily and orchid, the banana plant is actually a giant herb that produces edible fruit, known to reach 9m in height, it is the world’s largest perennial plant without a woody stem.
The banana is one of the most well known and easily recognisable fruits in Australia- we even have a really big one as a landmark up near Coffs Harbour. It’s not hard to understand why we’re so enamoured with the fruit, it is a healthy snack that is convenient to eat, tasty and affordable. But how can this everyday favourite dessert style fruit translate onto the menu? Today we’re taking a broader look at bananas, going beyond the dessert fruit to banana products that are lesser known yet, valuable in the kitchen. As an overgrown herb, the banana plant itself deserves some attention as the blossoms and leaves have their own unique flavour, character and purpose. Or for something different, why not include plantain (or cooking bananas) on the menu, found in Cuban, Caribbean cuisine they are a fabulous alternative to root vegetables being both versatile and interesting.
PLANTAIN BANANAS: aka Cooking Bananas
Availability: all year
Use: used as a vegetable, popular in Caribbean, Mexican and Asian cuisine
Appearance: firm fruit with a thick green skin, they are longer and fatter than sweet bananas (Cavendish etc) .
Flavour: less sugar, more starch- these bananas boast a taste and texture somewhat similar to a potato, getting sweeter as they ripen
Preparation: must be cooked- can be fried, boiled, baked, pickled, sautéed, mashed and stewed
BANANA BUD/BELL/BLOSSOM:
Availability: all year
Use: the banana heart within the bud can be prepared like a vegetable and adds wonderful texture to dishes
Appearance: unopened, crimson red-purple bud
Flavour: rich, creamy, nutty flavour, however the stamens of the flowers inside can lend it a sharp/bitter edge
Preparation: once cut drizzle use lemon/lime mix to prevent discolouration. To soften the sometimes astringent edge, the heart is often soaked/steamed before use- then grilled, chopped into salads
BANANA ARMS:
Availability: all year- please note there is a minimum 7 day turnaround for orders of banana arms
Use: highly ornamental
Appearance: green dessert bananas still attached to the
Flavour: the bananas on the arm are Cavendish, therefore dessert bananas
LADYFINGER BANANAS: aka sugar bananas
Availability: all year
Use: dessert banana
Appearance: short banana with a very thin skin
Flavour: very sweet
Preparation: eat fresh or sliced into desserts, salads etc
BANANA LEAVES:
Available: all year
Appearance: bright green, ridged leaves
Use: ornamental or wrapping food into a parcel that is to be grilled, steamed, boiled
Flavour: not eaten but lend a flavour to the food they wrap/contain
Preparation: pass over a flame (heat source) before using as a wrap as this will make them more hardy and prevent them from tearing.
INSPIRED PRODUCE:
Grilled chicken and banana flower salad via SBS Food – see full recipe here
BUYER'S GUIDE: Asian/Exotics 30th Oct- 5th Nov
ASIAN VEGETABLES:
Not Available: Luffas * Sin Que * Tamarind
Short Supply: Kachay * Water Spinach
EXOTIC FRUITS:
Short Supply: Figs
Not Available: Asian Plum * Buddha Hands * Cumquats * Custard Apple * Fuji Fruit * Guava (cooking) * Juju Fruit * Kaffir Limes * Persimmon * Rambutan * Tamarillo (gold) * Tangellos * Winter Melon
BUYER'S GUIDE: 30th Oct - 5th Nov
MARKET SUMMARY: Fruit
The Buy list: Granny Smith & Delicious Apples, Blueberries, Ruby Grapefruit, USA Grapes, NZ Kiwifruit, Honey Murcott Mandarins, Mangos, Navel Oranges, Paw paw, Red Papaya, Pineapples, Rockmelons, Strawberries, Seedless & Champagne Watermelons
The Watch List: Figs (Price) Limes (Price) Passionfruit (Price)
Market Insights: It is a good week for fruit. New season Stone fruit has commenced and with rather solid supplies. Apricots, Cherries, Plums from SA. Peaches, Nectarines from NSW. Also commencing week are the Exotics: NT Dragonfruit, NT Carambola, NT Mangosteens, QLD Lychees and Imported Red Pomelo. There are no real shorts, just the 3 on the watch list due to price.
MARKET SUMMARY: Vegetables
The Buy list: Globe Artichokes, Asparagus, Beans, Broad Beans, Beetroot, Broccoli, All Capsicums, Carrots, Cauliflowers, Celery, Chicory, Lebanese Cucumbers, Edible Flowers & Zucchini Flowers, Eggplant, Aussie Garlic, Kale, Kohlrabi, Leeks, All Lettuce, Mushrooms, Green Peas, Salad Mixes, Silverbeet, Spring Onions, Sweet Corn, Sweet Potatoes, Tomatoes, Zucchini and Pumpkin.
The Watch List: All Clear!
Market Insights: Due to the recent good weather all vegetables are in the clear. For something different this week- Baby Globe Artichokes, Purple Asparagus, Micro Herbs, Baby Gold Beetroot, Baby Vine Sweet Capsicums and Butter Beans
BEST BUYS:
Fruit: Blueberries (NSW) * Mangoes (NT) * Papaya (QLD) * Pineapple (QLD) * Seedless Watermelon (QLD)
Vegetable: Asparagus - medium (VIC) * Broccoli (NSW) * Cauliflower (NSW) * Green Beans (QLD) * Mesclun Lettuce (VIC)
SOMETHING DIFFERENT:
Fruit: New Season Apricots (SA) * Champagne Melons (NT) * Australian Cherries (SA) * Dragonfruit (NT) * Lychee (QLD) * Mangosteen (IMP) * New Season Plums (SA) * Pomellos (IMP) * Starfruit aka carambola (NT)
Vegetable: Purple Asparagus (VIC)
NOT THIS WEEK:
Not Available: Guava- cooking
End of Season: Black Salsify * Horseradish
Short Supply: Yellow Zucchini
Expensive: Passionfruit
Exotic Mushrooms
FRESH FACT: The oyster mushroom is used widely in Japanese, Chinese, Korean and Indian cooking and is often considered to be an ‘Asian mushroom’, in actual fact however the fungus was first cultivated in Germany (circa 1917) as a subsistence measure after WW1. Since this time, oyster mushrooms have gone on to become one of the world’s most important mushroom crops.
Mushrooms have been a prized food for thousands of years. Today we wanted to showcase the mushroom varieties- used widely in Asian cuisine- that are now enjoying broader culinary use and a growing popularity in Australia. Thanks to modern farming techniques, many of these varieties are now cultivated on our shores and with their unique flavour, texture and appearance they are an ideal complement to the lighter, delicate flavours of the Spring/Summer months.
AVAILABILITY: exotic mushroom varieties are available in varying quantities year round in Australia- with domestic produce farmed in controlled conditions and imported produce on hand we experience few significant breaks in supply. Please note: due to the highly perishable nature of these items SG&S buy fresh from the markets based on demand, therefore notice (minimum 24-48 hours) is required for the exotic mushroom range- in particular Namenko and Chestnut Mushrooms.
ENOKI MUSHROOMS: aka Enok, Enokitake, Enokidake, Golden Needle, Golden, Snow Puff, Vel
Appearance: beige to off white, spaghetti like stems with a small cap on top (wild varieties are light brown and bigger)
Flavour: mild flavour and crisp texture
Preparation: enoki can be eaten raw or cooked (think Shabu Shabu- hot pot), trim base and prepare as desired, if cooking add just prior to serving
OYSTER MUSHROOMS: aka Abalone mushroom, Pleurote, Hiratake, Tree Oyster
Appearance: fan/shell shaped with prominent gills on the underside (reminiscent of an oyster)- range in colour from white, to yellow to pink
Flavour: delicate, subtly sweet and very versatile- velvety texture they absorbs surrounding flavours
Preparation: best after a flash in the pan– team with fish, white meats & noodles- avoid washing, wipe with a damp cloth & trim ends. Order as required, highly perishable
KING OYSTER: aka King Brown, King Trumpet, Trumpet Royale
Appearance: stout mushroom with a small flat cap (creamy-tan in colour)- giving it a trumpet like shape
Flavour: hearty mushroom flavour
Preparation: trim end of stem before use- cooked it reaches its true ‘almond’ flavour potential- retains its firm, meaty texture under heat
NAMENKO MUSHROOMS: aka Nameko mushrooms, butterscotch mushroom
Appearance: sticky looking mushroom with slender white stem and amber- yellow rounded cap
Flavour: slightly nutty flavour, silky texture
Preparation: essential in Japanese cuisine, often cooked in stir-fries and miso soup- alternatively sauté, grill or roast
SHIMEJI MUSHROOMS:
Appearance: cluster of bunched mushrooms with off-white stems and small brown-grey cap that get whiter as they mature
Flavour: when cooked they boast a mild, slightly nutty flavour with a firm yet tender texture
Preparation: cut stems off base before cooking- great in soups, stir-fries, sauces, casseroles, tempura
SHITAKI MUSHROOMS: aka Shiitake, Black Forest Mushroom, Brown Oak, Oriental Black
Appearance: broad umbrella cap ranging in colour from brown to black with light brown gills
Flavour: with a meaty texture and an aromatic, woody flavour this is a firm favourite
Preparation: remove stalk before cooking- pair with white meats, fish, pastas anything that wont overpower its distinctive, rich flavour. While too tough to eat, the stalks of shitake mushrooms lend a rich flavour to stocks/broths/soups.
WOOD EAR: aka Black Fungus, Ear Cloud
Appearance: grey-brown, shaped like an ear
Flavour: used mainly for their distinctive texture and ability to soak up neighbouring flavours
Preparation: available fresh, this is a favourite in Asian cuisine – think small pieces in soups, stir-fries and risottos
Market Insight- Pine Mushrooms, Ghost Mushrooms, Chestnuts and Pig Ear Mushrooms should be starting/becoming more consistent soon, we will keep you informed as to when they are available. For further information on mushroom varieties please visit our previous bulletins – Packed to the Gills and Into the Wild.
INSPIRED PRODUCE:
Dandelion, Melbourne- Tofu and mushroom pho with lily buds via Gourmet Traveller- see full recipe here
BUYER'S GUIDE: Asian/Exotics 23rd- 29th October
Asian Vegetables: Not Available
Luffas * Sin Que * Sugar Cane * Tamarind
Asian Vegetables: Short Supply
Gai Choy * Kachay * Water Spinach
Exotic Fruits: Short Supply
Banana Buds/Bell * Figs * Juju Fruit * Mangosteen * Pomelos
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Cumquats * Custard Apple * Dragonfruit * Fuji Fruit * Guava (cooking) * Kaffir Limes * Loquats * Lychee * Persimmon * Pomelos- red * Rambutan * Starfruit (Carambola) * Tamarillo (gold) * Tangellos * Winter Melon