African Matokee - small green bananas

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Although a nut in the culinary sense, in the botanical sense the fruit of the peanut is a woody, indehiscent legume or pod and not technically a nut.

Peanuts are also known as earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts and monkey nuts (the last of these is often used to mean the entire pod, not just the seeds).

Price per pound

Breadfruit is sold  "each" but sizes/weights will vary as market prices change with supply and seasonality.
Because of price fluctuations we cannot guarantee a specific weight or size of product.

This is the plant that the H.M.S. Bounty was carrying in the South Pacific when its crew mutinied. Captain Bligh's goal had been to transport the seedlings from Tahiti to the Caribbean, so that slaves there would have a ready source of starch and calories. 

Breadfruit is one of the highest-yielding food plants, a single tree producing up to 800 or more fruits per season. The grapefruit-sized ovoid fruit have a rough surface

Breadfruit is high in carbohydrates and vitamin B and, when fully ripe, is a fair source of vitamin C and calcium. The starchy globes resemble white potatoes in taste and versatility, yet have their own character.
To steam, use breadfruit at any stage of ripeness. Steam whole and unpeeled breadfruit, or peeled and quartered, one hour or until tender.
To boil, place whole breadfruit in boiling water to float, for one hour or until tender. Or, boil peeled, cubed breadfruit in salted water to cover until tender.
To bake, place a soft, yellow-brown breadfruit in a baking pan, with water covering the pan bottom. Bake at 350 degrees one hour or until tender.
Serve the steamed, boiled or baked breadfruit with butter (or Butter Buds), salt and pepper.

The Soursop is usually processed into ice creams, sherbets and drinks, but fiber-free varieties are often eaten raw. The fruit is covered in small knobby spines that easily break off when the fruit is ripe. The thin, inedible, leathery green skin cuts easily to yield the large mass of cream colored, fragrant, juicy, and somewhat fibrous, edible flesh.
Soursops are processed into excellent ice creams, sherbets and beverages throughout much of Central and South America.
Sweet varieties of the fruit can be eaten raw, and are often used for dessert. The canned pulp can be pureed or blended in the home, and easily transformed into a delicious desert, although fresh pulp is more desirable. The leaves and roots of the tree have various medicinal properties. Soursops are high in vitamins B1, B2 and C.

Price each —

This tropical fruit [cherimoya] is shaped like a pine cone and has a gray-green, scaly skin. The soft white pulp inside has large black (inedible) seeds and tastes like a creamy blend of tropical flavors.  Hard cherimoyas should be stored at room temperature until they give a little when squeezed, then they should be refrigerated until they're ready to serve.

Price each —