The kumquat is thought to be native to China. Mentioned in Chinese literature from 1178 A.D., it is especially esteemed there. A unique member of the citrus family, kumquats are small, about 2 to 2.5 inches long and oval-shaped. Their thin, orange skin is edible and...
Kohlrabi, a member of the cabbage family, is beginning to make a name for itself. Often overshadowed by the better known members of the brassica family like broccoli, cauliflower, and cabbage, kohlrabi is more reserved in its taste, which is delicately sweet. Kohlrabi...
If you had never seen a kiwi before, you’d never guess that underneath their rather dull exterior lies a radiant jade green or bright gold interior. One slice into this little egg sized fruit will reveal brilliant colored flesh with tiny black seeds that add...
One of the most important ingredients in tropical cuisine, key limes are more fragrant and less acidic than lemons. About the size of ping pong balls, key limes were grown commercially in southern Florida and the Florida Keys until the 1926 hurricane wiped out the...
A variety of astringent persimmons, kaki persimmons, have to be completely ripe and almost mushy before eating. The fruit’s tannins make the unripe fruit unpalatable to eat the bitter, heart-shape fruit unless the flesh has completely softened. To ripen hard...
