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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Fei banana fruits are typically short, round, and about the size of a mango. Mature fruit ranges from bright orange with blushes of red and yellow color. The sap ranges from dark violet to pink in color. The bracts of Fei bananas are a bright shiny green, in comparison to the normal dull red or purple of other bananas. Although edible raw, Fei bananas are best when consumed roasted, boiled, or cooked.
Fei bananas are sporadically available throughout the year.
Fei bananas are botanically classified as Musa troglodytarum and are a member of the Musa, or banana, genus. Fei bananas are also commonly known as Fe’i banana, Fehi banana, Hueta, Tahitian Red cooking banana, and Mai’A He’I in Hawaiian. Fei bananas are believed to have originated in the New Guinea area spreading throughout the South Pacific, although only reaching a limited number of new growing environments including Fiji and Hawaii. Once widely cultivated and prized as a food source there is now limited commercial cultivation of the Fei banana resulting in a modern focus of attempting to highlight the fruit in local farmers markets and food scene.