OK so let me start by saying, I tend to think I know a lot about foods but every once in awhile even I get thrown for a loop.
My recent grocery store loop: Persimmons.
If you are thinking, "Persimmon? What in the world is that?"
While browsing the produce aisle at Whole Foods last night, I came across what I thought were really smooth, mini pumpkin tomato cross breeds (as I am a sucker for mini things). Convinced it would be impossible to carve, my husband and I decided against it being a pumpkin. Turns out that the baby pumpkins-tomato-fruits were NOT really pumpkins but Persimmons (or Sharon Fruits as I had only heard of them).
Persimmons are a great fruit for the fall and often used in the place of dried apricots on a cheese plate. Some people enjoy Persimmon jam or pudding and you can even find Persimmons in many Asian dishes.
Fit's Tip: Persimmons are an excellent source of Vitamin C and antioxidants. Firm Persimmons are good to cut up and eat, soft ones are better for jams and fillings. Like most fruits avoid the bruised ones. The most common varieties are Japanese Persimmon, Fuyu and Israeli Persimmon.