|Guava, Custard Apple, Bitter Melon, Tindli|
It looks sort of like a cross between an artichoke and a pine-cone. The flesh is sweet and creamy, and when ripe can be spooned out. There are some funky black seeds swimming around in the flesh that are not to be eaten.
This guava fruit is a little bit different than the pink guava's I'm used to. It is less sweet than the Mexican variety and has a strong perfume. The seeds are hard yet edible. I bet this would be really nice incorporated into a light, fruity sauce.
Tindi is similar to a small zucchini. It's very versatile and can be prepared countless ways. What I gather through my research is that it is most frequently served fried or sauteed.
This curly fellow is known as bitter-melon or karela. It seems that this cucurbitaceae needs to be heavily nurtured, chopped into small bites and utilized as an accompaniment.
In the spirit of variety, I will experiment with these foods, create some dishes and report back. I promise to only post successfully executed recipes.