Yuzu has a tart, sour taste and has been described as similar to a grapefruit with overtones of orange and lemon. In fact, the flavor and incredibly aromatic fragrance is unique and difficult to describe and must be experienced to understand its lure.  Yuzu is rarely eaten out of hand and is highly coveted for the aromatic zest and tart juice.

The Feijoa, sometimes known as the Pineapple Guava, has soft, succulent flesh similar in texture to a pear with flavors of pineapple and banana and an intoxicating fragrance!

The unusual buddha's hand looks more like a fruit grown in an alien galaxy than on a citrus tree.  No two look exactly the same and they are mesmerizing to look at. The fruit is all rind with no juice or pulp.

Winter is the time of year to keep ourselves extra healthy. The citrus season is picking up and Satsumas are in peak flavor with incredible healthy benefits. Try Earl’s favorite Satsuma smoothie recipes.

Now is the season to roast Chestnuts! Chestnuts are a sweet fleshy nut with a starchy texture and a low fat content. Add them to your Thanksgiving stuffing, mash them like potatoes or try adding them to Japanese rice for a fall favorite. Open for links to recipes.

Quince has very hard and bumpy green/yellowish skin that looks like a cross between a pear and an apple. But beware! Do not try to bite into it like an apple, the tart and astringent flesh demands to be cooked before eating.

Kiwi Berries are a nutritional powerhouse and a healthy food source containing over 20 nutrients. They ripen at room temperature and are ready to eat when the skin turns a darker green, wrinkles and gently yields to touch. Similar to a kiwi they will be slightly acidic until ripe when they will be very sweet.

The Warren is a gorgeous russetted juicy pear with a melting mouth feel.. The skin turns a golden yellow as it ripens and can develop a pretty blush in full sun.

Gai Lan or Chinese Broccoli has a taste similar to broccoli but slightly more bitter. Gai Lan is a Brassica oleracea plant species that includes cultivars such as cabbage, broccoli, cauliflower, kale, brussels sprouts and collard greens.