Fruit Tips

Q & A with Far West Fungi

By FruitGuys Staff on

Exploring mycological mysteries with the family that runs California's Far West Fungi farm.

Seedless Citrus

By FruitGuys Staff on

Q: Why do some citrus have seeds and some don’t? To find out, The FruitGuys asked Emily Thacher Ayala, farmer at Friend’s Ranches in Ojai, California (Ventura County). Friend’s grows Ojai …

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Shroom Boom!

By Heidi Lewis on

By Heidi Lewis People are rarely ambivalent about mushrooms. Whether a treasured morsel or not, many of us find it hard to distinguish between varieties we adore. Enter “The  Kingdom”—The Fifth …

Sapodilla fruit

By The FruitGuys on

The caramel flavor of Sapodilla fruit is beloved around the world. Here's how to eat this beautiful exotic fruit.

Green Oranges?

By The FruitGuys on

Now and then you'll find an orange that's got some green on it. Is it ripe? Yes. Will it taste strange? Nope. A California farmer explains.

Dinner by Candlelight

By Heidi Lewis on

Spend an afternoon making beeswax candles with friends and family—it's an easy, relaxing craft with practical (and pretty!) results.

Pineberries

By Rae Lindenberg on

The pineberry offers a flavor reminiscent of pineapple (hence the name), featuring subtle notes of cloves and occasionally caramel.

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Paella, or Spanish BBQ: A Classic Spanish Family Holiday Dish

By Rebecca Taggart on

This classic Spanish dish of rice and meat is best cooked on a grill! Feed your family and friends with these two recipes—one with seafood and one without.

The Champion Champignon

By Heidi Lewis on

Portobello mushrooms are culinary heroes: easy to cook, low in calories, and nutritious. Plus, they're tasty enough to appeal to any kind of eater.

Kumquat

By FruitGuys Staff on

Kumquats are the original sweet-tarts! The "sweet" is in the skin, and the "tart" is in the juice. To experience the full spectrum of flavor, eat them whole, like grapes—peel and all. Try rubbing them …

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Satsuma

By The FruitGuys on

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 …

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Dill vs. Fennel

By FruitGuys Staff on

Fennel and dill are in the aromatic plant family and are flavorful, helpful herbs. Both have their strengths—but the winner is up to the chef.

Flattering Parsnips

By Heidi Lewis on

The slightly spicy parsnip is the albino sister of the carrot, and greatly enjoys the company of butter and cream.

A Most Excellent Rice

By FruitGuys Staff on

Koda Farms, in California's San Joaquin Valley, grows and harvests rice with tremendous care. Their Kokuho Rose rice is highly sought after.

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Bintje Potato—Top of Her Class

By FruitGuys Staff on

Discover the Bintje potato, a Dutch heirloom known for its creamy texture and nutty flavor. Learn its history, best uses, and storage tips.

The Season of Soup: French Country Soup is Family Favorite

By Pia Hinckle on

Our Family's French Country Vegetable Soup | The FruitGuys

Great Caesar’s Ghost!

By Heidi Lewis on

By Heidi Lewis Romaine lettuce is stand-up lettuce. It is characterized by its narrow, crisp leaves of course texture and distinctive thick ribs. Romaine is sometimes referred to as “Cos Salad” by …

The Effete Chou-Fleur

By Heidi Lewis on

The palest member of the cruciferous vegetable family, cauliflower has a more delicate, complex flavor than broccoli or cabbage.

Plum-tastic!

By Heidi Lewis on

Look closely at your plum. Real close. See that? That's Luther Burbank's thumbprint. Luther was a botanist wizard at the turn of the century, a Midas of sorts whose more than 800 varieties of …

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Punch Buggy Blueberry

By Chris Mittelstaedt on

Our all-seeing school bus driver with the flip-up, two-tone shades, and an extra-wide mirror above her head had a ranking system that was distinguishable by the depth and tone of her voice. Sit in …

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