Mangoes, lychees, guava, persimmon, papaya, pomelo, nectarines, and clementines are among my favorite fruits.
As for vegetables, I love just about any greens sauteed in garlic, onions and oil. I especially love artichokes, Japanese eggplant, taro (kalo), avocado (technically a stone fruit) and Okinawan sweet potato. And I love asparagus and have been known to eat an entire platter at a time.
So when I read this recipe for Asparagus and Morel Bread Pudding on page 84-85 of Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver, I was dying to try it! (By the way, click here to read all of my posts related to this book.)
I substituted a variety of reconstituted dried mushrooms for the morels and increased the amount of mushrooms and let me tell you it is every bit as good as it sounds. :)