As soon as September rolls around I start getting excited. Not about September itself, but that September gives way to October. And October means Fall flavors of gelato. We generally come up with more flavors than we can actually make. This year we had to strike a few flavors that we made last year to allow room for even more new flavors.

This year we have Apple Crisp, Apple Cider, and Pecan added to our daily todo list along with previous year’s favorites like Pumpkin, Butternut Squash, Maple and Guavasteen. We will carry these flavors through the end of November. And you know what the end of November means. right? December’s Christmas flavors are right around the corner.

We got in touch with a local rare fruit growers association a few years ago and talked about how we make our fresh fruit sorbetto. We got an enthusiastic response from Mr and Mrs Grossman of Berkeley about their Feijoa tree.

In past years they had sold the fruit to Berkeley Bowl but the Grossmans didn’t notice the fruit selling well and they worried that people didn’t know what to do with it after they bought it. Rather than sell the fruit to Berkeley Bowl, they sold it to us. For the past four years we have bought all of the fruit and turned it into a delicious sorbetto sourced just a few miles from our kitchen.

So what is a Feijoa? You may know it as a pineapple guava or a guavasteen. Or you may not. It is a rare fruit after all. The taste is very sour but when we make it into a sorbetto it turns into a very unique and refreshing flavor, one that makes you wonder why it is such a rare fruit.