As Autumn sets in, we are reaching a time of abundance in some classic fruits – apples, pears, limes and kiwis. But the month of May also brings with it some lesser known fruits – Quince, persimmons and tamarillos.
Take a look at our run down of these enigmatic fruits and some of the best ways to prepare them.
Persimmons originated in China where mostly the astringent variety is available. The ones commonly grown in New Zealand (and the ones we stock at Commonsense) are the non-astringent variety. Which means they can be eaten from when they’re hard and crispy right through to when they’re soft and jelly-like.
Simply cut them up like an apple, or add to a salad. They can also be stewed and used in crumbles and other deserts. You can find some recipes and inspiration here.
Quinces are a bumpy yellow fruit originating in Israel, and the ones we currently sell are grown in Hawkes Bay.
Quinces cannot be eaten raw but they are high in pectin and are therefore great for making jams and preserves and can even be made into a cheese! They can be roasted, used to tenderise meat and enhances flavour when stewed with apples – so they're great in a crumble! When cooked, quince turns a beautiful burgundy colour, making it a great addition to cheese boards and salads. They are also a great source of fibre and vitamin C.
Try out some delicious quince recipes here.
This egg shaped, vibrantly coloured fruit hails from South America and has been grown in New Zealand since the late 19th Century. It has a tart flavour and is great for making chutneys, jams and even crumbles. And it’s often enjoyed raw, just as it is.
Up until 1967, it was called a tree tomato until its name was officially changed to differentiate it from regular garden tomatoes.