Author: Barbara Adams
Here is a sampler of unusual fruits showing up on temperate climate farms and in nurseries. Their rarity in your location, of course, depends on your growing region.
Kiwis (Actinidia species)
Although becoming well known, the kiwi is still considered a very special fruit, especially with the added novelty of being grown locally and organically. Native to Asia with the fuzzy kiwi introduced from New Zealand and hardy varieties from Russia and Japan, the vines are fast growing, with a variety of sizes of bright green-fleshed sweet fruits. The fuzzy, larger kiwis are hardy in the Pacific Northwest, but colder climates can grow the Arctic Beauty and the Arguta Hardy Kiwis. A male vine is needed for the females to set fruit, with one able to pollinate up to eight females. The fruits ripen in fall, and are usually picked after the first frost, still hard, when they can be stored in refrigeration for months, and then set out to soften. Growers report no significant pest or disease problems, with mature vines producing 25 pounds or more of fruit.
Lingonberries (Vaccinium vitis-idaea)
Lingonberries are a native European evergreen ground cover. Each plant grows from 12 to 18 inches and when planted in groups, they eventually form a dense mat, which can choke out weeds. They are a delicious cranberry-like fruit ripening in late fall, about the size and shape of a small blueberry. Some varieties are very productive and easy to grow. They're used for sauces, preserves, pickles, syrup, jelly and wine. They are self-fertile although better production is reported from growing more than one variety. Extremely hardy, growers say they withstand even arctic temperatures. In warm climates, they can produce in semi-shade, and in fact may do better in these circumstances, making them a good second crop under larger crops such as orchards or forest crops trees, although they do need acid soil and cannot take overwatering.
Medlar (Mespilus germanica)
Botanically somewhere between a pear and a hawthorn, the medlar is native to the eastern part of the Mediterranean and the eastern part of Turkey, the western part of Iran and around the Caucasus. Grown in Europe for thousands of years and productive in USDA zones 5--9, the tree is self-fertile, growing up to 10 feet. The fruits are one-inch in diameter, look a little like a crabapple, and are harvested after the first frost. Similar to pears in that they are a fruit that is not picked ripe, the medlar fruit is still quite hard upon harvest. During a process called 'bletting,' the fruit is stored in a cool, lighted place to become rich, soft and spicy, described by some growers as having a flavor of cinnamon applesauce and with a wine-like undertone. When fruits are developed enough for eating they are enjoyed raw, made into jelly, folded into whipped cream, and some connoisseurs use them in Old English recipes. Because of their natural storage and need for 'bletting,' farmers can offer their customers a late fall or winter crop when other crops are finished.
source : hydroponicsearch
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