Country of origin:
Central/South America

Varieties:
Over 100

Flavor notes:
floral, fruity, acidic, tangy

Guava is a born multitasker. Native to tropical and subtropical climates of Central and South America, this lush fruit contains more vitamin C than an orange and can be juiced, jellied, baked, or blended. Birds and mammals have helped spread guava’s seeds around the world—but where will its mouthwatering tang take you?

Country of origin:
The Philippines

Varieties:
Few

Flavor notes:
zingy, citrus, tart, floral

With a flavor that blends lime, orange, and a hint of lemon into one, calamansi is the unicorn of the citrus family. If you’ve ever tasted its juice, then you know what we mean: sour. nirvana. This tiny powerhouse (hello, vitamins and antioxidants!) is often found flavoring Southeast Asian cuisine, so keep your taste buds peeled for that unmistakable zing.

Country of origin:
China

Varieties:
Around 20

Flavor notes:
acidic, deep, tart, aromatic

Ume is an enigma. It’s most commonly grown in Japan, but made its way there around 1,500 years ago via China. And while it’s often referred to as a plum, it’s more closely related to an apricot! Ume is often enjoyed dried and pickled as umeboshi, or fermented into liquor—its sourness when raw is just too powerful!

Country of origin:
Iran / Persia

Varieties:
Over 500

Flavor notes:
sour, aromatic, piquant, earthy

Pomegranates are the ultimate globetrotters. Believed to have originated in Iran around 7,000 years ago, they have since spread all over Asia, Europe, the Americas, and beyond. Their name is derived from the medieval Latin pomum granatum, meaning “apple of many seeds” (though they’re actually classified as berries)!

Country of origin:
China and Central Asia

Varieties:
Over 50

Flavor notes:
floral, tangy, earthy, nectarous

It may look soft and velvety, but the apricot has been stealing hearts for millennia. It first seduced China’s Silk Road kingdoms circa 2,000 B.C.E., then captivated Persian rulers, who brought it from Central Asia to the Middle East. Its nickname among the dazzled Romans was “precocious one,” because it ripened so early in the summer. In love yet?

Country of origin:
China

Varieties:
Over 800

Flavor notes:
sweet, tart, tangy, jammy

Who can live with just one plum on the menu?! While ume offers you a funky, pickled experience of plum, this flavor is all about the fresh, subtle tartness of the kind you eat raw. We incorporate a seasonal rotation of varieties, mostly of the Western Asian tree Prunus salicina (Latin for “plum tree of the willow”).