Other Fruits
This guide gathers less familiar fruits with documented Italian connections, from softened medlars and sorbe to Veneto jujubes and Italian-grown yellow kiwi.
- Look for
- Medlar, sorba, jujube and yellow kiwi
- Eating stage
- Medlar and sorba are allowed to soften
- Check
- Species, ripeness and actual origin
Different ways to belong to an Italian table
The Puglia atlas documents common medlar; Archeologia Arborea describes sorba; Veneto records jujube preparations; OP Kiwi Sole grows a yellow cultivar introduced from New Zealand. Their Italian connection can be cultivation or culinary practice without a claim that every species originated in Italy.
Try it in the kitchen
Try these fruits one at a time. A common medlar or sorba needs its softened eating stage, while the local jujube tradition includes preserves and syrup. Identify each fruit before choosing how to serve it.
