Feijoa—also known as pineapple guava or guavasteen—is a sweet, aromatic fruit from the evergreen shrub Acca sellowiana, part of the myrtle family. It’s native to the highlands of southern Brazil, northern Argentina, Paraguay, and Uruguay, and thrives in subtropical climates. As for its cultivation history, feijoa has deep roots in South American indigenous agriculture, particularly…

Fe’i bananas are a unique group of cultivated bananas (Musa × troglodytarum) found primarily in the Pacific islands. They stand apart from the common dessert bananas and plantains both in appearance and usage. Key Characteristics Upright fruiting stems (bunches point skyward rather than droop) Brilliant orange, copper-red, or yellow skin; flesh ranges from yellow to…

Farkleberry (Vaccinium arboreum) is best known for its small, tart, black berries—which are prized for making jams, jellies and pies—and for its value as a late-season food source for wildlife in the wild and as an ornamental, drought-tolerant shrub in landscaping. Medicinal use of Vaccinium arboreum dates back centuries among Native American tribes in the…

The Fascell is a type of mango—specifically, a commercial cultivar that originated in South Florida. It was developed by Michael Fascell in 1929 as a hybrid between the ‘Haden’ and ‘Brooks’ mango varieties. The tree first bore fruit in 1936 and was patented in 1941, making it one of Florida’s earliest patented mango cultivars2. As…

fibrous satinash, also known by its scientific name Syzygium fibrosum. It’s a fascinating rainforest tree native to northern Australia and parts of Indonesia. This tree can grow up to 30 meters tall and is known for its peeling bark, glossy green leaves, and clusters of white or cream flowers. The fruit it produces is small,…

False mastic (Sideroxylon foetidissimum) got its common name in the 18th century as a nod to true mastic (the resin of Pistacia lentiscus), to which its wood-gum bore a passing resemblance—but grew in the New World instead of the Mediterranean. Botanical naming: – Carl Linnaeus the Younger first described it (as Mastichodendron foetidissimum) in 1782,…

The Keule fruit is yellow when ripe, about the size of a small hen’s egg, and has a sweet, pleasant taste. It’s often used to make marmalade, desserts, and baked fruit syrups. Interestingly, the tree is the only species in its family—Gomortegaceae—making it a botanical rarity. But here’s a quirky twist: while the fruit is…

Kepel, also known as Stelechocarpus burahol, is a rare tropical fruit native to Southeast Asia, particularly Java, Indonesia. It’s also called kepel apple, burahol, or kepel fruit. Traditionally, it was cultivated in palace gardens and reserved for Javanese royalty due to its unique properties and cultural significance. Historical and Medicinal Use Kepel has been used…

Kantola is the common name in parts of India and South Asia for the spiny or teasel gourd (Momordica dioica)—a small, oval, green vegetable covered in soft spines. It belongs to the cucumber family (Cucurbitaceae) and is prized both as a seasonal culinary vegetable and a traditional medicinal plant. Historically, Kantola’s first recorded use dates…

Kaki (Diospyros kaki) was first cultivated in ancient China over 2,000 years ago and by the 7th century had been introduced to Japan (and later to Korea in the 14th century), reaching Europe and North America in the 1800s. The most common names you’ll see for Diospyros kaki: Cachi – the Italian name, widely used…