Farmers and growers are weekly guests in his kitchen where spontaneous tastings of oddball hybrids are not uncommon. The less you do, the better. Rambutan, native to Malaysia, is now grown in Mexico and is available in the United States from mid-summer to early fall. They're used in salads, crumbles and jams. Kumquats, once only sparsely available, are now grown in Brazil, Peru and Israel.
Cooks use the tart, sharp-tasting citrus fruit in cakes, marmalade, sauces, preserves and muffins.
It' s popular in fruit cups. Originally from South Africa, it has a taste that reminds of a combination of cucumber, lime, banana and melon. Fruits with a passport intrigue Pastry Chef John Mueller. But what he works with at Cafe Balaban in St. Louis is directly tied to availability and cost. Staples on the menu include desserts that can be made with fruit easily obtained year-round.