So this morning on TODAY we talked and tasted a few “exotic fruits” – but what about some of the basics like papaya? And mangos?

Here’s an exotic produce 101 to help you select the best!

FEIJOAS The feijoa (fay-joe-a) is an aromatic fruit that has a pineapple-spearmint flavor. Native to South America, the feijoa is also called the "pineapple guava." They are oval-shaped with a slightly bumpy, thin skin that ranges in color from lime-green to olive. The soft interior flesh is a cream-to-tan color that has a gritty texture.

Checking for freshness
Buy feijoas with a full, rich aroma. If they are not as tender as a soft pear, leave at room temperature for a few days (or speed up the process by enclosing them in a paper bag with an apple). Once feijoas are ripe, eat them within a few days.

Preparation
Feijoas are wonderful eaten fresh or sliced and added to salads. They also work well in jellies or used as a garnish.

Nutrition
Feijoas are low in fat, cholesterol free, and a good source of vitamin C.

GOLDEN SOLO SUNRISE PAPAYA
A member of the solo sunrise variety, the golden solo sunrise is unique due to its golden-yellow skin, which is firm and smooth. This variety comes from Brazil and doesn't get mushy inside. Its sweet red flesh is stringless which makes for a very smooth texture.

Checking for ripeness
Papayas are ripe when they turn all (or nearly all) yellow. Avoid papayas that are hard or too soft. Once miradol papayas are ripe, refrigerate up to one week in the refrigerator.

Preparation
Cut it in half and use it as a serving dish. Fill the papaya with other fruits, chicken salad, shrimp, tuna or cottage cheese. Golden solo sunrise papayas are delicious alone or sprinkled with a little lime juice. Nutrition Papayas are saturated fat free, cholesterol free, a good source of folate, high potency, with lots of vitamin C.

KUMQUATS
The name kumquat comes from the Cantonese for "golden orange." They resemble a miniature football in shape and are approximately 1 1/2-2 inches in length. Although they have a golden orange peel like larger oranges, the entire fruit is edible. The skin tastes sweet and the pulp is tart.

Checking for freshness
Select kumquats that are firm with no soft spots and no shriveling. Keep refrigerated up to two weeks or at room temperature if you will be eating the kumquats within a few days.

Preparation
Kumquats can be used to make a glaze for baked ham or a topping for ice cream or custard.

Nutrition
Kumquats are saturated fat free, cholesterol free, high in the antioxidant vitamin C, very low in sodium.

LYCHEE
The lychee has been relished in China for centuries where it originated nearly 2,000 years ago. A lychee tree can be up to 40 feet tall and take 15 years to mature. The lychee is a fruit that is small, round and has a tough, bumpy peel of reddish color. When the skin is peeled back there is a shiny white flesh surrounding a single center seed. Lychees have a very sweet taste and are similar in taste and texture to a grape.

Preparation
Once peeled, lychees can be eaten alone, added to fruit salads or make a great accompaniment to meat dishes. Lychees are only available May through October, so enjoy them now!

Nutrition
Lychees are low fat, cholesterol free, high in the antioxidant vitamin C.

TAMARILLO
The tamarillo is related to the potato and tomato families. It is a fruit that is mostly native to the Peruvian Andes and parts of Chile, Ecuador and Bolivia. Tamarillos are egg-shaped and have a glossy, smooth skin and a golden apricot-colored flesh with seeds and a stem. They have a tart, tomato flavor with a meaty texture.

Checking for ripeness
Look for firm, heavy tamarillos. Tamarillos are ripe when the fruit yields slightly to pressure and comes fragrant. Once ripe, refrigerate for up to one week.

Preparation
Tamarillos, available both in gold and red colored skins, must be peeled either by using a peeler or by setting in boiling water to slip off the skin. They can be baked or used in chutneys, relishes and sweet and sour sauces. Try cooking with bananas to balance the "aspic" flavor.

Nutrition
60 percent vitamin C with 4 grams of fiber

MANGOES
Mangoes are the world's most consumed fruit and were originally cultivated in India over 6,000 years ago. There are several varieties of mangoes available during different times of the year. The most common is the Tommy Atkins (red) mango grown in Mexico.

Other varieties include the Haden, Kent and Keitt. Other popular growing regions are Puerto Rico, Haiti and Brazil. Mangoes are measured in sweetness by their brix (sugar) content.

Preparation
Mangoes can be eaten out of hand, or added to meat dishes, smoothies, pureed for a dessert sauce or make a beautiful presentation when the skin is bent backwards and the flesh is cubed.

Nutrition
Low-fat, saturated-fat-free, cholesterol-free, high in the antioxidant vitamin A, good source of the antioxidant vitamin C.