Botanical Name: Diospyros kaki
Other Names: Japanese persimmon, Kaki, Sharon fruit, Caqui, Cachi, Dióspiro

Fully ripe persimmons are usually eaten out-of-hand or cut in half and served with a spoon, preferably after chilling.

Botanical Name: Physalis peruviana
Other Names: Cape Gooseberry, Poha

In addition to being canned whole and preserved as jam, the cape gooseberry is made into sauce, used in pies, puddings, chutneys and ice cream, and eaten fresh in fruit salads and fruit cocktails.

Botanical Name: Ananas comosus
Other Names: Ananas, Anarus, Piña

Field ripe fruits are best for eating fresh, and it is only necessary to remove the crown, rind, eyes and core. in SE Asia pineapple is used in curries and various meat dishes. The pineapple does not lend itself well to freezing. Canned pineapple is consumed throughout the world. The highest grade is the skinned, cored fruit sliced crosswise and packed in sirup. Today there is a growing demand for pineapple juice as a beverage. Crushed pineapple, juice, nectar, concentrate, marmalade and other preserves are commercially prepared from the flesh remaining attached to the skin after the cutting and trimming of the central cylinder. All residual parts cores, skin and fruit ends are crushed and given a first pressing for juice to be canned as such or prepared as sirup used to fill the cans of fruit, or is utilized in confectionery and beverages, or converted into powdered pineapple extract which has various roles in the food industry. A second pressing yields 'skin juice' which can be made into vinegar or mixed with molasses for fermentation and distillation of alcohol.

Botanical Name: Feijoa sellowiana
Other Names: Feijoa, Guavasteen

The fruit is usually eaten by cutting it in half, then scooping out the pulp with a spoon. The fruits have a juicy sweet seed pulp, and slightly gritty flesh nearer the skin. The flavour is aromatic and sweet.

Botanical Name: Pistacia vera
Other Names: Pista, Pistacchio, Pistache, Pistácia, Pistasch, Pistazie

The kernels are eaten whole, either fresh or roasted and salted, and are also used in ice cream and confections such as baklava.

Botanical Name: Punica granatum
Other Names: Darum, Dulim, Dalim, Grenade, Granada, Granato, Granatäpple

One pomegranate delivers 40% of an adult's daily vitamin C requirement. It is also a rich source of folic acid and of antioxidants. Pomegranates are high in polyphenols.