Sweet, spicy, fragrant, tart and juicy. Those are the adjectives that are used most often to describe these wonderful Pink Lady Apples. The Pink Lady (also known as Cripps Pink) was developed in Australia, the result of a cross between the Golden Delicious and Lady Williams varieties. The fine-grained flesh is crisp and crunchy and…
First identified in Kansas, 1875, the Stayman Winesap is medium to large in size with a dull red bloom over greenish base, striped red in less highly-colored fruit. The flesh is yellowish, firm, tender, juicy, sweet and pleasantly sub-acid. The Stayman Winesap is an excellent all-purpose Apple, perfect for eating fresh, juicing, baking and cooking.
An old English variety that has been traced back to A.D. 1200, the Winter (White) Pearmain is the oldest known English apple. The fruit size is medium to large, light green with one side sometimes blushed red. The flesh is firm and crisp. An excellent dessert apple, the flavor is sweet, mildly subacid and pleasantly…
From Alice Waters’ book Chez Panisse Fruit: “ Black currants are seldom eaten as fresh fruit. They have a very strong almost resinous character, which is tamed and altered somewhat by cooking. Black currants are extensively grown in Burgundy, where they go into the making of crè me de cassis… Black currants can be cooked…
Black Raspberries, affectionately called “Blackcaps” by growers, are native to North America. The Native Americans often used the bumpy fruit as a coloring agent for their deep purple stain. These uniquely flavored berries have a distinct and moderately tart taste. They are delicious as compotes, as a foundation flavor for ice cream, and they make…
These sweet and juicy prizes are highly guarded by bramble bushes with needle-sharp prickers. The Blackberries have been captured especially for your creations and will arrive, fresh, plump and richly dark. These purplish-black bumpies are the largest of the wild berries and will only improve with cooking. Heating Blackberries will intensify their color and soften…
Oh boy, they’re here! The Boysenberry, a hybrid of the blackberry and raspberry, have a rich, sweet, very distinctive flavor that combines the best qualities of both berries. The warm weather and sunlight of late Spring ripens the fruit, and they are perfect now for mouth-watering sauces, pies and other desserts. Boysenberries are highly perishable…
This beautiful pack of Mixed Berries contains three pints each of four different truly ripe specialty Berries. Right now the pack contains Golden Raspberries, Tulameen Raspberries (15% sugar with floral notes), Triple Crown Blackberries (16% sugar…amazingly sweet Blackberries!) and Blueberries (17% sugar with surprising depth of flavor). Once you taste these Berries you will understand…
Worth their weight in gold (pun intended), these specialty raspberries are a sweet treat at any time of year. With color that varies from light blond to a deep golden yellow, their rich and creamy flavor contains hints of the common red raspberry, banana and apricot. Gold raspberries can be a unique addition to your…
Gooseberries are an under-appreciated member of the berry family. In their fresh state, Gooseberries have a flavor similar to a tart kiwifruit…a little tropical. With the addition of a bit of sugar, Gooseberries make excellent jams, jellies, pies and the dessert for which they are famous–fools.
Discerning cooks note: hand-selected Raspberries with stem , picked specifically for their perfect shape and intense color. These berries dazzle the eyes and tempt the palate. Enjoy them as an unusual addition to your best recipes or as a beautiful and tasty plate garnish. Served with the stems on, these luscious raspberries are a perfect…
(Please note: Mulberries will be wet when you receive them. They are purely an ingredient berry. Do not expect them to look like nice, dry Blackberries. Be ready for lots of juice in the bottom of the clamshell!) Native to western Asia, Black Mullberries are precious, both in availability and price. While they look like…
Closely related to the Gooseberry, Red Currant Berries are widely popular in northern Europe, but have two very short seasons here in the United States. Transluscent, bright red and literally bursting with juice, Red Currants are extraordinarily beautiful. These tiny jewels are quite tart and have a flavor reminiscent of pomegranates. Often paired with raspberries,…
Alice Waters discusses White Currant Berries in her book, Chez Panisse Fruit: ” White currants, sweeter and more delicate than red ones, need no service at all: you pull them off their stems and eat them like candy…Preserved red and white currants are a famous specialty of the French city of Bar-le-Duc, in Lorraine, where…
Wild Huckleberries are quite similar to Blueberries, but have a tougher skin and hard internal seeds. They are small but mighty and every berry packs a flavorful punch. Their flavor is sharper than that of Blueberries, but they can be eaten and cooked in exactly the same ways. Prized for jams, jellies and baking (muffins,…
(Please note! Wild Strawberries do not travel well! Chefs outside Southern California should plan on using them as an ingredient only. They will NOT arrive in garnish condition!) Wild Strawberries are beloved for their fragrance and flavor. Fruit expert David Karp explained Wild Strawberries in a New York Times article (April 15, 2005): ” A…
The Bing Cherry is a sweet Cherry, in fact one of the most common variety of sweet Cherry in the United States. These Cherries are large and plump with dark skin. They travel well because of their firm texture and strong skin. They are very sweet with good acid, these Cherries Brix 32.4!
The Rainier, a combination of the Bing and Van cherry varieties, is light cream to golden colored with a pink to red blush. The most precious of cherry varieties, its flesh is sweet and delicate with a colorless juice. Like most fresh fruit, Ranier Cherries can be bagged and frozen for several months. Pit and…
Also known as Tart Cherries and Pie Cherries, Sour Cherries are smaller, softer, and more round than the sweet cherry varieties. Sour Cherries are not quite sweet enough to eat raw, and are most famous as the feature ingredient in Cherry pies and other desserts. They are delicious in main courses, salads, savory sauces, jam,…
Bergamot is an acidic orange prized for its peel which yields an essential oil, essence of Bergamot, used in production of confections and perfumes. Known in the Mediterranean for centuries and described as early as 1708, Bergamot is thought to be a cross between sour Orange and Citron or Lemon. The peel is responsible for…
