Add some zest to your yuletide meals with exotic fruits. Nutritious, incredibly aromatic and intensely colourful, they go great in everything from appetizers and main dishes to desserts. Not sure how to prepare them? No problem! Here are five delectable delights you can discover to brighten up your holiday dining!

Kumquat
This tart mini orange has an edible peel that gives it a very sharp citrus flavour. While some people do eat kumquats plain, most cook them to reduce the bitterness.

• Kumquats are generally used in compotes, jams and confit dishes or poached in syrup.
• They also go great with chocolate. Use them in fondues or a classic recipe for chocolate-dipped fruit.
• Kumquats make marvellous marinades and chutneys that go nicely with turkey or other types of meat or poultry.
• For a delicious taste sensation, place cranberries and kumquats around the turkey before presenting it on the table.

Cocktail idea: Garnish citrus cocktails (B52s, Zombies, etc.) with a slice of kumquat.

Pomegranate
Its juicy red flesh is both sweet and tart, adding an instant festive touch to meals. Sprinkle these little ruby gems over green or fruit salad, rice or tabbouleh to give your dishes a truly holiday look.

To remove the seeds, cut off the crown end, slice into wedges following the white membrane inside and separate the seeds from the membrane by placing the sections in a bowl half-full of water to make this step easier. The seeds will sink to the bottom, while the membrane floats to the top.

Cocktail idea: Place pomegranate seeds in a martini or a glass of kir or children’s lemonade.

Tamarillo
Tamarillos are similar to tomatoes and can replace them in numerous recipes. Their jelly-like flesh dotted with seeds has a slightly tart flavour.

• Tamarillos that are are blanched, peeled (their skin is not edible), cut in half and lightly salted or drizzled with lemon or lime juice are a highlight on any raw veggie platter.
• They also make great salsas and dips.
• Tamarillos can also be puréed (remember to strain them to remove the seeds) and used to flavour yogurt, ice cream or sorbet.

Cocktail idea: Add puréed tamarillos to martinis and serve each with a tamarillo quarter on a toothpick.

Persimmon
Persimmons are at their sweetest when they’re ripe (i.e., soft and pale), and can be cut in half and enjoyed by the spoonful. If you use the flesh, remove the stalk, cut the fruit in four and remove the white part and black seeds, then extract the pulp without scraping the skin too much as it is quite bitter.

• Cubed persimmons add an original touch to salads.
• Try them in an appetizer with orange sections on a bed of watercress drizzled with oil and cider vinegar.
• Puréed persimmons can be used to make mousses, sorbets and compotes or heated for few minutes and served with turkey or duck.

Cocktail idea: Try a lassi, an Indian yogurt drink. Purée the flesh of one persimmon and half a cantaloupe in a blender, then add 250 ml (1/2 cup) of plain yogurt and a drizzle of honey. Makes 2 glasses.

Passion Fruit
With its juicy, sweet-tart pulp, this tasty little fruit that is no bigger than an egg is worthy of its name. Choose fragrant fruit that is heavy for its size and has dimpled skin that yields to light finger pressure.

• The easiest way to enjoy passion fruit is to cut it in half and eat it plain.
• It can also be puréed to make mousses, jellies, sorbets, granitas and coulis that are sure to brighten up holiday desserts.
• Go ahead and serve them with your Christmas morning pancakes. Simply divine!

Cocktail idea: Extract the juice from the pulp and freeze it in an ice cube tray. Delight your guests by adding the ice cubes to your cocktails!