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Cooking Tip: Kiwi is usually enjoyed raw. Pureed kiwi can be used to make all types of sorbet or margaritas. Kiwi is a beautiful addition to desserts and salads.

Kumquat (November-July)

Nutrition Tip: Four kumquats contain 5 grams of fiber (mostly the insoluble type) and 38% of the recommended daily amount of vitamin C.

Storage Tip: Store kumquats in a cool area for up to 7 days, or refrigerate unwashed, wrapped in plastic, and in the crisper drawer up to two weeks.

Prep Tip: Kumquats look like tiny oval oranges. Here's the fun part -- the entire kumquat is edible (peel and all!) Roll the fruit gently between your palms to release the fragrant oils. Eat them whole, chopped, sliced, or halved.

Cooking Tip: Add them raw to all sorts of salads, or cook them (bake, broil, sautee, or simmer). Kumquat's flavor works well with fish, pork, or game or in marmalade or relish.

Orange(December-April, some varieties)

Nutrition Tip: One orange (2 1/8-inch diameter) contains 3.5 grams fiber (a combination of soluble and insoluble fiber) and 11% of the recommended daily amount of vitamin B1 and folic acid, and 107% of vitamin C.

Storage Tip: The juiciest oranges will feel heavy for their size. Store at room temperature for about one week or refrigerate for up to three weeks.

Prep Tip: If you need the zest (outer peel) for a recipe, use the zester before you cut the orange. Oranges can be peeled first, then separated into segments. Or cut them into wedges and then cut the peel away.

Cooking Tip: Eat as a snack or use as an ingredient in salads or desserts or cooked into sauces or preserves.

Pear (Fall/winter months for most varieties)

Nutrition Tip: One pear (D'Anjou type) contains 5 grams of fiber (mostly insoluble), and 11% of the recommended daily amount of vitamin C.

Storage Tip: If your pears are perfectly ripe and you aren't ready to serve them, keep them in the refrigerator to help suspend further ripening.

Prep Tip: Pears go from ripe to overripe very quickly at room temperature, so they are often sold hard. Let them ripen at room temperature for a couple of days before serving. They're ripe when they give in to gentle pressure at the neck. To serve, cut in quarters and remove the core and stem. The skin is usually tender, and can be included in most recipes.

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