When I first heard someone say “Ataulfo,” I nearly said “Gesundheit!” The Ataulfo mango is sometimes referred to as the “champagne mango.” And it makes me think of that line from the Van Morrison song: “She’s as sweet as Tupelo honey,” except I sing it as: “She’s as sweet as Ataulfo honey-mango.” It generally annoys everyone in the vicinity of my voice. Nonetheless, this mango is sweet like a love song.
Sometimes called "apple pears" because of their apple-like shape and pear-like taste, Asian pears are probably one of the first domesticated fruits. With hundreds of cultivars, varieties include Japanese, Korean (which tend to be round), and Chinese (slightly more elongated) pears. Asian pear skin is matte or textured and its color ranges from green to bronze to gold.
Daikon is the tiny cubed white vegetable in miso soup. In Punjabi cuisine, it is called "mooli," and in Eastern Europe it is "white radish," often served with sour cream dressings. An extremely versatile vegetable that takes well to being cooked, pickled, or eaten raw.
To get to the tasty center, chestnuts need to be peeled by way of boiling, roasting, or even microwaving till the leathery shell cracks away and the inner papery skin can be removed.
What fruit has the vitamin C of an orange, the potassium of half a banana, and the fiber of a half-cup of bran flakes? Hint: It's furry. Answer: Kiwi. Enjoy kiwis by peeling and slicing, or simply cut latitudinally and scoop out green (or yellow) flesh with a spoon.
One of The FruitGuys' favorites! Named for Satsuma province, Japan, satsuma mandarins are seedless and super easy to peel and eat. They have a "zipper" skin that can often look bumpy and feel soft. But don't judge this book by its cover – it's a special sweet treat of the season!
A hybrid developed in 1958 at UC Riverside, yellow oro blanco gets its puffy coat from pomelo and sweet spritzy flavor from white grapefruit. Its thick skin and mild, seedless flesh create a nice combo of easy peel and wakeup taste. No snooze button here.