Curious about a specific fruit? Visit Our Produce Glossary
Black and Blue. There’s a battle in the fruit department; the fruits are fighting over who has more antioxidant carotenoids. But it is the USDA that says Black Plums are exceptionally high in an assay called ORAC (Oxygen Radical Absorbance Capacity) edging out blueberries by 15%.
Yeah! Cherries! A fruit so packed with taste and lore, in poems, paintings, and punk rock songs- how we worship this fine little fruit. For many the first cherries are a sign of spring and renewal, even recalling childhood games. Pit spitting (hey – not in the office) and wearing the doubles as earrings. Robert Graves: “When I sound the
The Fire Sweet Yellow Nectarine is a sub-acid (low tartness) honey-flavored clingstone, with an almost all red skin color. It comes from Summer Fire and August Red stock.
Pronounced “joo-joo-bee,” the jujube is a small, red, round fruit that, when dried, has a consistency and sweetness similar to dried dates. Dried jujubes are high in vitamins and minerals (especially vitamin C) and can be eaten on their own or added to a wide variety of soups, desserts, and more.
What do you get when you cross a cherubic Hummel figurine and an apricot? An Angelcot. Developed by Ross Sanborn, this unique short season apricot is notable for its very pale yellow—almost white flesh. The Angelcot has a honey sweet flavor with a tart finish and is best eaten at room temperature.
Fruit of the Date Palm – from the Greek word for finger dáktulos. The date is one of the most ancient of our cultivated foods. Gift to the gods, indulgence of rajas, and sustenance to nomads – the date is a highly nutritious and sweet dried fruit. Of the many hard and soft varieties mainly Medjool, Deglet Noor and
Medjool dates are natives of Morocco, the jewels of the date world, tasting of caramel and honey, A dessert date, Medjools were saved for royalty and special guests. They are a soft date that comes in the ripeness stage known as tamar (ripe, sun-dried). A connoisseur suggests simply letting the date melt on your tongue without chewing for a
Cherries are tasty and delicious but also a super food – researchers have found that cherries may help you sleep better, avoid jet lag, and possibly lessen the symptoms of arthritis and gout. The secret to their success? Melatonin, a hormone produced in the brain’s pineal gland that has been credited with slowing the aging process, and fighting insomnia and
No, it’s not a new TV series—Marty’s “angels” are Angelcots, a special variety of apricots grown exclusively by Marty Maggiore and his family in Brentwood (Contra Costa County), CA. Every year, at some point during stone fruit season, The FruitGuys crates across the country feature these light, cream-colored apricots with a bit of blush and a heavenly flavor. The Maggiore
From Riverdog Farm, courtesy of Capay Valley Farm Shop July 2, 2012 Summer crops are beginning to fill the fields and coolers; pallets of beets and greens are sharing space with summer squash and potatoes. White peaches are ripening for the pick, and most of the onions are already in storage. On the tomatoes, corn and melon front, we are
Described as “knock-your-socks-off-good!” by FruitGuys buyer Misi Katoa, CandyCots are a uniquely sweet group of apricot varieties grown exclusively by a family-owned, fourth-generation farming collective based in Modesto, CA. Chris Britton and Paul Konynenburg helm the company—the two still work alongside their fathers, who have been partners since the 1960s! There are four varieties of CandyCot, ranging from large to
It’s officially summer. And summer means (among other delicious things)—plums! Unlike their stone-fruit cousins’ peaches and nectarines (which come with a white or yellow flesh and skin typically in the yellow-red spectrum), plums come in a wide variety of colors, mainly red, purple, yellow, black, and green. Their flavors range from candy-sweet to sublimely tart and everything in between. There
By Heidi Lewis You know what sweet summer cherries like? They like winter. That’s when they catch up on a little shut-eye and wake up refreshed. Many stone fruits and pomes need the chill hours to produce a good season of leaf, buds, and fruit. But man, when they’re ready—bada boom! Cherry season is here. First out of the gate
By Heidi Lewis Here they come, rolling into town— They get the hungriest looks from, everyone around— [drum fill”¦] Hey, hey, they’re the summer fruits! And they’re super duper cute! It may not quite be summer—but that point is moot! When summer fruits start to arrive in May, there’s a bit of a giddy vibe at The FruitGuys. There’s some
Monster Cot is a trademarked name for one of the earliest and largest and the reddest apricots in all the land. When the monsters hear that Monster Cots will be in their boxes they gnash their terrible teeth, they roll their terrible eyes and cry “We’ll eat you up –we love you so!”
Everything you always wanted to know about stone fruit (but were afraid to ask) Here’s a primer on some of our favorite stone fruit, from peaches to nectarines to apricots, and plums, from peach-like fruit to plum-like fruit. Cling. Semi-cling. And Free-stone. Stone fruit that is woven into the pit is called “cling.” Fruit that has less fiber woven into
Beauty, but friends call it “Beaut” for short, is an early smooth red plum with yellow flesh. Good plum to know on a first-name basis.
Plumcot is a hybrid of a plum and apricot invented by Luther Burbank. It is similar to pluot, except that the Plumcot is a half and half combination.
As alike as they sound, Tomcots aren’t related to tomcats—they’re actually a tasty fruit! The Tomcot apricot is a large, soft apricot variety with a bright orange color and a classic apricot taste. Biting into a ripe Tomcot on a sunny day is like inhaling summer: juicy and sweet, with just a hint of bite. The History of Tomcots Tomcots
Plumcot is a hybrid of a plum and apricot invented by Luther Burbank. Flavorella is golden with a slight blush.
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