The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
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Tampoi are large, orange colored and smooth skinned, round fruits. They have a very thick pithy rind that surrounds a white, segmented, seeded flesh, similar in appearance to mangosteen. The flesh has a sweet and tart flavor, sometimes compared to that of a mandarin.
Tampoi fruits are available in mid-winter through early spring.
Tampoi fruit, botanically known as Baccaurea edulis, is classified as a member of the Phyllanthaceae or Euphorbiaceae family.
Tampoi is eaten fresh out of hand. Open the hard shell but scoring, about a half inch deep, around the fruit with a sharp knife. Twist the two halves and pull apart to reveal the white fleshed fruit inside. Remove the flesh from the pod and separate the natural segments. Each segment contains a seed and is recommended not to consume.
Tampoi fruit grows on a small evergreen tree native to the Borneo region.