Eat for vitamins C and A; good for your skin. Tastes juicy sweet. Peel to eat it fresh or cut it in half to juice it. Keep at room temperature for up to 3 days or in your refrigerator for up to 2 weeks.
Eat for vitamins C and K. Tastes like a cross between a plum and grape when ripe. Yellow when ripe. Wash and eat fresh. Goes well with fish, shrimp, and chicken. Keep at room temperature for up to 2 weeks or in your refrigerator for up to a month.
Eat for vitamin C, beta-carotene, potassium and iron.Tastes like a cross between a banana and pear. Golden yellow when ripe. Wash and eat fresh. Goes well with coconut and lemons or limes. Keep in your refrigerator for up to 3 days.
Eat for vitamins A and C, magnesium, and potassium. Tastes like a starchy banana. Develops a sweet taste as it ripens from green to yellow to black. Eat it cooked at different stages of ripeness. Green: cook as a substitute for potatoes. Yellow: grill or bake. Black: fry. Goes well at all stages with chicken, beans, and pork.When green, keep at room temperature for up to 3 weeks. Refrigerate once black.
Eat for pectin, a dietary fiber linked to lower cholesterol. Tastes like a crisp blend of sweet and sour. Try it raw in a salad or baked in a pie. Keep cool in your fridge for up to 2 months .
