The Everyday Guide to Grilling Fruit

The Maillard reaction. No, it’s not a pack of ducks responding to the latest Kardashian hijinks. Instead, it’s the caveman’s reward for harnessing the power of fire for cooking. It’s the interplay between sugar and amino acids that happens when food is heated. It’s the reason that bread has a golden-brown crust, that steaks get a crunchy sear, that marshmallows become addictive when toasted over a campfire.

Fennel, Pear, Grapefruit, and Pecan Salad

What’s in Season January 2013

Here’s a preview from The FruitGuys regional produce buyers of the fresh fruits and vegetables being harvested in January by some of our farms. To see what’s being delivered in your box this week, visit fruitguys.com/mix and choose your region.

Oro Blanco Grapefruit

What's in Season November 2013

Here’s a preview from The FruitGuys regional produce buyers of the fresh fruits and vegetables being harvested in November by some of our farms. To see what’s being delivered in your box this week, visit fruitguys.com/mix and choose your region.

EAST

fall-apples

Oro Blanco Pummelo

Chickpea Salad with Grapefruit and Fennel

chickpeas-bowl-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
3 cups cooked chickpeas (garbanzo beans), canned or fresh
1 grapefruit, supremed (see Cook’s note)
1/2 cup basil, chiffoned
1 fennel bulb, sliced (see Cook’s note)
1/3 cup shallot, minced

Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper to taste

PREPARATION

What's in Season January 2013

POW! Right in the Kisser

Grapefruit will not be ignored. If you dig into one, you are just as likely to get a clownish squirt in the eye as to have your other senses treated to a trumpeter’s storm of fragrance and color. The aroma of a grapefruit can hit high notes Maynard Ferguson can’t reach. It has the juiciness of Miles Davis’ “round sound” and comes in an array of yellows, pinks, and reds to light Dizzy Gillespie’s “Night in Tunisia.”

Simple Beet Salad

Recipe by Rebecca Dienner for The FruitGuys
INGREDIENTS
Beets, 2–3 large or 4–6 small, trimmed and well cleaned
½ cup onion, thinly sliced (yellow, white, red, or green)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt and pepper to taste

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