Several fruits have recently become more popular as part of gift baskets, confections and restaurant menus that may not be familiar to many diners. More than a trend, the availability and popularity of new produce from around the world means an expanding palette of options. But do you know how to eat a persimmon? Can litchis be cooked? Can you eat a quince raw? When it comes to fruits that originate outside of North America, we have a lot to learn and appreciate. Here is an overview of the basic uses of some special fruits that we're coming across everywhere from cakes to cocktails.
Kumquats
The word kumquat comes from the Cantonese word meaning "golden orange" as this citrus fruit has a dark orange color. Unlike an orange, however, the rind is tangy and edible. In addition to being eaten on its own, the kumquat can be candied or made into jam. While kumquat plants are often used in decoration, the fruit spoils within days, but they can be held longer in the refrigerator. Interestingly, the kumquat is also bred with other citrus fruits such as lemons and limes, producing the limequat and the orangequat.
Litchis
Considered a good luck charm in China, the litchi comes from a huge evergreen tree and taste like a grape combined with a coconut. Like the acai berry and other small fruits, litchis don't travel well so they are most commonly found in cans. However, if you do see the nicely ripened bright-pink fruit fresh, simply peel their thin shells and their white flesh will make a refreshing dessert. And if you decide to cook them as part of a meat or fish dish, be gentle!
Persimmons
The quintessential winter fruit, the persimmon sometimes has the look of an orange tomato and the feel of an apple. The two most common types of persimmons are fuya and hachiya. The fuyu persimmons can be eaten like an apple while the hachiya persimmon is a softer fruit that should be consumed when very ripe and the center is almost liquid. Persimmons can be preserved through canning or drying or made into a puree to accompany desserts. Persimmons are also the national fruit of Japan.
Pomegranates
Picked when fully ripe, the bright red pomegranate can be eaten fresh as-is, its pulp and seeds being tart and quite refreshing. Pomegranate seeds are often used in Iranian and Middle Eastern cooking. The juice of the pomegranate is the source of the red cocktail syrup grenadine. The pomegranate juice market has also exploded in recent years, due to its high level of potassium, vitamin c and antioxidants. They can be left at room temperature for several days, or refrigerated for up to 3 weeks. If you're feeling adventurous, try poking a hole in the flesh of the pomegranate and sipping the juice from a straw.
Quince
Another delightful fruit native to Iran, the yellow, pear-like quince is best known for its use in jams and jellies. You may have seen quince paste offered as part of a cheese plate, as it provides a sweet compliment to hard, nutty cheeses. Quince has also been used since ancient times to make perfumes as well as wine, syrups and as an addition to meat and poultry dishes. It's not eaten raw, though it can be refrigerated for several weeks or its pulp frozen. And quince is reportedly good for the gastrointestinal system.
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