Some of the fruit out there need to be handled like jewelery, exquisite as they may taste, not many of them are known to the general public. Tamarillo certainly fits the profile, called a tree tomato it is actually from the same family as a tomato. The many people I asked if they know this fruit the more I realized that in this part of the world this jewel is a stranger. The Tamarillo shown on this picture was cultivated in Colombia, South America

The fruit is eaten by scooping the flesh from a halved fruit, but in New Zealand children palpate the ripe fruit until it is soft then bite off the stem end and squeeze the flesh directly into their mouths. When lightly sugared and cooled, the flesh makes a refreshing breakfast dish. In addition, they give a unique flavor when compoted or added to stews (such as Boeuf Bourguignon), hollandaise, chutneys, and curries. They are also tasty and decorative in, for example, radicchio salads. Appetizing desserts using this fruit include bavarois and combined with apples in a strudel. In Colombia and Ecuador, fresh tamarillos are frequently blended together with water and sugar to make a juice. It is also available as a commercially pasteurized purée.

Another great fruit, a bit more popular in taste but not often available as a whole fruit is the Passion fruit. I just love the tardiness of its juice, especially in combination with dark chocolate.

Passiflora edulis or passion fruit is a plant cultivated commercially for its fruit. It is native to South America and widely grown in India, New Zealand, the Caribbean, Brazil, southern Florida, Hawaii, Australia, East Africa, Israel and South Africa. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma.

• In Australia, it is available commercially fresh and canned. In addition to being added to fruit salads, passion fruit is commonly used in desserts, such as the topping for the pavlova (a meringue cake), cheesecake, and vanilla slice. It is also used to flavour soft drinks such as Passiona and cordials.

• In the Dominican Republic is used to make juice, jams, the chinola flavoured syrup is used on shaved ice and it is also eaten raw sprinkled with sugar.

• In Puerto Rico, it is widely believed to lower blood pressure.

• In Brazil passion fruit mousse is a common dessert, and passion fruit seeds are routinely used to decorate the tops of certain cakes. Passion fruit juice is also very common.

• In Indonesia it is eaten straight as a fruit. Nevertheless, it is common to strain the passionfruit for its juice and cook it with sugar to make some sort of thick syrup. It is then mixed with water and ice to be drunk.

• In Hawaii it is normally eaten raw. Lilikoi flavoured syrup is a popular topping for shave ice. Ice cream and mochi are also flavoured with lilikoi, as well as many other desserts. Lilikoi fruits are not widely available in stores, so most of the fruit eaten comes from backyard gardens or wild groves.

• Passion fruit juice or syrup is an essential ingredient of some cocktails, particularly the hurricane.

• In South Africa passion fruit is used to flavor yogurt.

Here in Dubai all major food item is imported from around the world, there are no seasonal food items we depend on, all items are flown in from around the globe. These pears are from Chile I brought from the market. Next week they can come from another country, one really does not know. As Dubai is developing, food from all corners are offered on shelves to satisfy the global market here.

A pear is a pomaceous fruit produced by a tree of genus Pyrus. The English word pear is probably from Common West Germanic *pera, probably a loanword of Vulgar Latin pira, the plural of pirum, which is itself of unknown origin. See also Peorð. The place name Perry can indicate the historical presence of pear trees. The term “pyriform” is sometimes used to describe something which is “pear-shaped”.

The pear is classified within Maloideae, a subfamily within Rosaceae. The apple (Malus ×domestica) which it resembles in floral structure, is also a member of this subfamily. In both cases the so-called fruit is composed of the receptacle or upper end of the flower-stalk (the so-called calyx tube) greatly dilated, and enclosing within its cellular flesh the five cartilaginous carpels which constitute the “core” and are really the true fruit. From the upper rim of the receptacle are given off the five sepals, the five petals, and the very numerous stamens. Another major relative of the pear (and thus the apple) is the quince.

The form of the pear and of the apple respectively, although usually characteristic enough, is not by itself sufficient to distinguish them, for there are pears which cannot by form alone be distinguished from apples, and apples which cannot by superficial appearance be recognized from pears. A major distinction is the occurrence in the tissue of the fruit, or beneath the rind, of clusters of lignified cells known as “grit” in the case of the pear, while in the apple no such formation of woody cells takes place. The appearance of the tree—the bark, the foliage, the type of inflorescence (i.e. form of the flower cluster)—is, however, usually quite characteristic in the two species.