The avocado fruit does not ripen on the tree, but will fall off (and must be picked up) in a hard, "green" state, then it will ripen quickly on the ground, but depending of the amount of oil that it has the taste may be very different. Generally, the fruit is picked once it reaches a mature size, and will then ripen in a few days (faster if stored with other fruit such as bananas, because of the influence of ethylene gas). The fruit can be left on the tree until required, rather than picked and stored, but for commercial reasons it must be picked up as soon as possible. If the fruit stays on the tree for too long it will fall on to the ground.

Certain cultivars, such as the Hass, have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. This heavy crop depletes stored carbohydrates, causing a reduced yield the following season, and thus the alternate bearing pattern becomes established.

Kiwi fruit is the edible fruit of Actinidia Deliciosa, and hybrids between this species and others in the genus Actinidia.

Kiwifruits owe their name to a bird, native of New Zealand, named "kiwi", and actually in many regions of Europe, North America and South America, kiwi fruits are generally referred to as "kiwi"

This fruit consists of a hairy, brown peel containing green flesh, with white pulp in the center, surrounded by black, edible seeds. The fruit has a sweet taste, similar to a mixture of banana, pineapple and strawberry. Kiwi fruits are native to China, where they were called "macaque peach".

Nutrition-wise, kiwi fruits contain about as much potassium as bananas, and also contain 1.5 times the DRI for Vitamin C. It is also rich in Vitamins A and E, and its black seeds can be crushed to produce kiwi fruit oil, which is very rich in Alfa-Linoleic Acid (an important Omega-3 essential fatty acid)