Produce

Rambutan

Flavor: Sweet and sour

Color: Red shell, translucent flesh

Texture: Spikey/hairy skin, tender flesh and woodsy seed

Best Uses: Eat fresh, desserts, canned

Season: Year round

Persimmon Fuyu

Flavor: Sweet mild flavor

Color: Pumpkin colored tones

Texture: Firm and soft

Best Uses: Eat fresh, salads, breads, desserts

Season: September to December and March to July

Mangosteen

Flavor: Sweet and mildly tangy

Color: Deep purple with light green calyx, snow white arils

Texture: Thick tough rind, soft citrus-like segments

Best Uses: Eat fresh

Season: June to October

Malunggay Pod

Flavor:

Color:

Texture:

Best Uses:

Season:

Longan

Flavor: Sweet

Color: Brown skin with grayish-white translucent pulp and jet-black seed

Texture: Thin, rough easy-to-remove shell, Pulp with smooth seed

Best Uses: Eat fresh

Season: December to May

Kumquats

Flavor: Sweet tart

Color: Green to brilliant orange

Texture: thin citrus-like in and out, tiny oblong shape

Best Uses: Eat fresh, juices, candied, ice cream

Season: Almost year round – limited on Fall

Korean Melon

Flavor: Dolor sit amet
Color: Aenean ac facilisis elit, ut tempor massa
Texture: Aenean
Best Uses: Consectetur adipiscing elit
Season: Sep – Apr

Kalamansi Fruit

Flavor: Sour

Color: Green skin with yellow-orange pulp

Texture: very similar to lime

Best Uses: Juice, marmalade, basting

Season: Year Round

Jujube

Flavor: Sweet-Tart, apple-like

Color: yellow-green, maturing to brown to purplish-black

Texture: Smooth oval drupe with hard seed inside

Best Uses: Eat fresh, candied, dried, stew, cookies

Season: June to November

JackFruit