Pistachio nut. The fruit of a small tree which originated in Central Asia, probably eastern Syria, but which is now widely cultivated. Just before harvest pistachios are enclosed in a green and magenta fleshy cover. These are the very best, if you can get them. However, fresh pistachios are rarely seen, mainly because they have a short shelf-life. They are usually hulled and dried, after which they are either roasted or roasted and salted. For cooking use the ones which are not already salted. They are sold in their creamy beige shells, which split as they ripen. The shells should be removed and the purple papery skins rubbed off revealing the bright green kernels within, the greener the better. They are related to both the cashew and the mango.
Dragon fruit or pitaya. A striking purplish red or yellow fruit from Central America, twice the size of a passion fruit. It is pithy inside with an an unnaturally white sweet jelly with black pinpricks of edible seeds. I think it looks and tastes unnatural.
Pomelo. A citrus fruit similar in appearance to a grapefruit with one slightly pointed end. Once the thick skin is peeled the segments need to have the tough leathery coating pulled away. Inside, the flesh can be deliciously sweet and juicy. It is better left for a few days after picking before it is eaten. There are pink and white versions. The peel is candied and eaten as a delicacy. This is one of my favourite fruits.
