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Everything you always wanted to know about stone fruit (but were afraid to ask) Stone fruit season is coming. Here’s a primer on some of our favorites. Stone fruit that is woven into the pit is called “cling.” Fruit that has less fiber woven into the pit is called “semi-cling.” And fruit that is free [...]
Cubing the mango: Stand the mango up on a cutting board stem-side-down, and hold in place. Place your knife about 1/4-inch wide of the centerline and cut down all the way through the mango (you’re trying to miss the pit). Repeat on the other side. The resulting ovals of mango are called “cheeks.” Score the [...]
Gold Nuggets are sweet and seedless little mandarin oranges, cousin to the Satsuma, recently bred at the University of California Riverside in the foothills of the Box Springs Mountains. This Citrus School also brought us the Navel orange. There’s gold in them thar hills!
Rumbly, bumpy, bulbous, gibbosic. Packhams’ are sweet pears, with character. Each a little askew like that friendly odd fellow at the bus stop. This pear’s parentage is Bartlett and Yvedale Saint-Germain. It softens as it ripens.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Slice off the pomegranate’s crown, and score the rind in 3–4 places. Break the fruit apart in a large bowl of cool water to avoid spraying juice. Separate the red juicy pods from membrane and the rind under water. Discard rind and membrane, drain seeds, and use.
Around the world they are also known as zopota, chikoo, sawo, sofeda… an exotic here, but a beloved domestic fruit around the world. Their taste is best described as caramel, and they can be eaten peeled and sliced. Cut thru the meridian to reveal a beautiful star pattern. How to eat it: To tell if [...]
Don’t be alarmed by this fruit’s blood red interior. The taste is excellent – think orange with a tart hint of berry. Blood Oranges are native to the Mediterranean.
A true raw experience. You can’t get more back to basics then sugar cane. Experience the unrefined taste of sugar. Peel and cut slices to drop in your tea as the colonials did or peel back and chomp in it for some of nature’s candy.
The kumquat is both sweet and tart and that in order to experience it fully, you have to eat the whole thing. Most people rub it gently between their hands to release the sweet oil in the skin and then pop the entire fruit in their mouth. Chew vigorously so that the sweet taste (which [...]
Satsumas – the little darlings of the citrus season are here. When you squeeze their pudgy little baby cheeks and exclaim “Oy!’ This little guy is an old soul!” No, no, no – Satsumas often have a soft and puffy peel when fully ripe, so don’t miss out on their juicy sweetness.
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