banana
The banana is the fruit of a pseudo stem plant, grown from an approximately 7 m high corm. The plant was domesticated in Southeastern Asia and archaeological discoveries have shown that cultivation of the wild variety dated since 500 BC. The fruit can be very tasty when ripe and eaten raw, but it is also a common ingredient in some cuisines as unripe fruits. The texture varies from firm to mushy while the taste is sweet when ripe (that is when than color is bright yellow, sometimes even purple or red) and starchy when unripe (the color may seem greenish).

cranberry
Cranberries are low, creeping shrubs or vines up to 2 m long and 5 to 20 cm in height;[1] they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by domestic honey bees. The fruit is an epigynous berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

grapefruit
Due to its tartness, juiceiness, and low calorie count grapefruits are a popular breakfast food and salad ingredient.

grape
There are two basic types of grapes, American and European.

kumquat
Kumquats are egg shaped citrus fruits usually eaten raw.

orange
Choose firm, heavy for their size, evenly shaped, smooth oranges. Smaller ones are sweeter. Avoid bruises and soft spots.

pomelo
Pomelo looks like a large grapefruit that has been narrowed slightly at one end. They can be as large as basketballs. They have a thick skin which makes them less juicy then grapefruit.

tangerine
Tangerines are flat at the ends and have deep orange, loose-fitting, pebbly skin. They are slightly tart.

uglifruit
Ugli fruit is created by crossing a grapefruit with an orange or tangerine.