Fresh cranberry beans are plump, cream-colored beans with striking red or pink streaks running through their pods and beans. They have a mild, nutty flavor and a creamy texture when cooked. Often used in soups, stews, or salads, these beans are popular in Mediterranean and Italian cuisines. When fresh, they need to be shelled before cooking, and they turn a pale tan color once cooked, losing their vibrant streaks.

San Marzano tomatoes are a prized variety of plum tomatoes known for their elongated shape, deep red color, and rich, sweet flavor with low acidity. Originating from the San Marzano region in Italy, they have a thick flesh with fewer seeds and are less watery than other tomatoes, making them ideal for sauces and canning. Their balanced sweetness and tanginess make them a favorite in Italian cuisine, especially for creating authentic tomato sauces.

Artichokes have a tough, green, outer layer that covers a more tender, flavorful interior. They have a slightly nutty and sweet taste, often described as a mix of asparagus and celery. Artichokes are used in various dishes, from salads to dips, and can be steamed, grilled, or stuffed.  

A sunchoke, also known as a Jerusalem artichoke, is a tuber from a species of sunflower native to North America. Despite its name, it is not related to artichokes or Jerusalem. Sunchokes have a knobby, irregular shape similar to ginger root, with a thin, brown or reddish skin. The flesh inside is white and crisp, with a mildly sweet and nutty flavor, often compared to a cross between potatoes and water chestnuts. Sunchokes can be eaten raw, roasted, sautéed, or pureed.

Gooseberries, also known as Ground Cherries, are enclosed in papery husks, much like tomatillos, to protect the fruits from insects and cushion them when harvested. The fruit themselves look like a small yellow cherry tomato with a beautiful, waxy skin; they contain many small seeds. They are deliciously sweet and juicy and have a mild strawberry like flavor with tropical fruit and herbaceous overtones. Gooseberries continue to color and ripen once harvested. They should not be used until they have turned yellow or orange.

Coconuts are large, round fruits with a hard brown shell and a creamy, white firm flesh.  The outer shell is covered with coarse brown fibers. The shell has three eyes at one end, one of which is soft. 

Jicama is a tropical tuber, large and roundish is shape, slightly resembling a potato with light brown skin and edible white flesh. Raw jicama is slightly crunchy with an apple like, nutty flavor similar to fresh water chestnuts. The fibrous brown skin must be completely stripped off before eating.

Golden kiwi is a tropical fruit with smooth, bronze-colored skin and vibrant golden flesh. It is sweeter and less tangy than the more common green kiwi, with a flavor often described as a mix of mango and strawberry. The flesh is soft, juicy, and contains small, edible black seeds.

The kiwi is a small oblong fruit with thin brownish fuzzy skin covering emerald green flesh that is dotted with tiny edible black seeds. Except for the seeds, the texture is soft and creamy. The skin is edible, but not appealing to everyone.