Magee & Flavor Supreme June 26, 2006

Share this post

In Vernalis, California the Magee family has a farm of white peaches and nectarines. Their house is bordered on one side by a row of peach trees that run into their backyard - a 38-acre orchard. They have a small tin-roofed packing shed on the property where, every week during this time of year, Melissa Magee personally inspects and hand-packs all of the white peaches for The FruitGuys. The Magee's have a unique philosophy of farming. Not only do they prune their trees to reach a shorter height of between 6 and 8 feet for easier picking but they also believe that by not treating their soil with nitrogen during the growing season their trees work harder to produce more sugar for their fruit. Check out this weeks white nectarine and let us know what you think. We think they are pretty special.
Flavor Supreme Yo! Favor Flav is in the house. This week rockin' the Box is the Flavor Supreme Pluot. A taste test winner. This pluot has green dappled skin with a red blush and inside a sweet, sweet red flesh. Ch-check it. A hybrid of .75 plum, .25 apricot.
How do they come up with these hybrids? It's not as simple as that commercial where a girl on skates eating a chocolate bar collides with the boy holding a jar of peanut butter and they have a eureka moment. No, it takes years, and many many many trees. They say it takes a lifetime to hybridize a new fruit. If keeping a fern on your desk alive is challenging then you've got to appreciate what goes into breeding fruit. To hybridize a fruit you must cross pollinate two blossoms. Not letting any bees or wind mess with your program. When and if the progeny emerges AND it has the character that you're looking for -- you take it's seed and grow a tree. And then another, and another, and another.
The Grand Master Hybridists of the turn of the century were Grand Pappa Luther Burbank laying the bass trak with the first plumcot, Fred Anderson the daddy of the nectarine, and Floyd Zaigler, reigning supreme with the pluot. These dudes where geniuses of horticulture, but maybe not so inspired in naming their compositions. Pluot (PLOO.awt) is an odd name. A delectable fruit and a taste sensation to say... like a lingal boomerang bouncing off the plosive bilabials (that's the p and b sounds boyeez). Fruit and a taste sensation to say... like a lingal boomerang bouncing off the plosive bilabials (that's the p and b sounds boyeez).
Kiwilicious
The Gold Kiwi is back! This fruit is more succulent than the green kiwi and honey-sweet without the tart after bite. The brown, course skin is bitter but can be eaten. The Gold Kiwi is oval shaped with a nib at the top
Enjoy and be fruitful!
chris@fruitguys.com

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent The FruitLife articles:

Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
A tribute to the “Lemon Lady” of Redwood City
March 11, 2019
The FruitGuys New Year’s poem
January 8, 2019
Sowing the seeds of entrepreneurship
October 31, 2018
Give the delicious gift of farm-fresh fruit and healthy snacks
October 4, 2018
Summer to fall transition brings new fruit into the rotation
October 2, 2018
Bring some fruitful fun to your workplace on Tuesday, October 2
September 27, 2018
Farmer suicide is a public health threat and could hurt our food supply
August 14, 2018
How to keep your favorite fruit fresh through the summer heat
July 19, 2018

More recent articles:

Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Food:
History of the tomato
April 18, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.