Our Vine Ripe Red Tomatoes are fresh from the Farmers’ Market, we pick them up just days after they are picked from the vine. Note that the mix varieties with change from week to week depending on which varieties are ripe, but there will always be a nice mix of colors! The Mixed Heirloom Tomato…
Grown in Arizona from Holland seed, these ORANGE CLUSTER TOMATOES are a great deal. Their quality is excellent and their color is a welcome change from red and yellow tomatoes.
This blushing heirloom tomato, said to have been grown by the Cherokees, has roots that date back to at least 1890. With skin that ranges to dusky rose to deep burgundy, and a brick red interior, the Cherokee purple is one of the most full flavored of the large heirlooms available. Its delicate taste is…
They’ re back! Yay! Very small and super sweet, these little Sun Babies have deep orange color, and since they are vine-ripe, lots of flavor!
These little yellow tomatoes have all the sweet flavor of the more commonly available red variety, with a nice, bright color. Good alternative to Yellow Tears!
No one tasting Bread Fruit for the first time is likely to dispute that it is an acquired taste (and texture). Bread Fruit is used almost exclusively as a vegetable, generally when wholly or partly green. When completely green, the raw Bread Fruit is hard and starchy, like a raw potato when slightly ripe, the…
‘He was a brave man who first ate an oyster’, goes the old saying. Well, a man that brave pales in comparison to the man who first ate a DURIAN. Banned from most airlines for their sewer-reminiscent odor, durians originated in Malaysia or Borneo and have always been considered, for reasons beyond our ken, an…
Sometimes, it’ s a little difficult to work bright green into the color scheme of a presentation. Well, Gold Kiwi brings a completely different color and flavor (beautiful yellow-gold and a bit of a mango taste with hints of melon) to salads and recipes. It is quite sweet, very juicy. Gold Kiwi has a smoother,…
Jack Fruit originated in India and is the world’ s largest tree fruit, and can weigh up to 40 kilograms. The skin of the fruitis light green, deepening to yellow-brown when ripe, and covered in hard, knobby spines. Inside, the fruit is divided into numerous segments (pericarps) which are encased in stringy, white tissue of…
Native to China, India and Indonesia, Carambola is also known as starfruit, thanks to its appearance when sliced cross-wise. The preferred way of eating them in tropical countries is half-ripe, dipped into or lightly sprinkled with salt. The Carambola’ s skin is very thin and shiny, and the fruit needs only to be washed, not…
One taste of these small Tahitian Pineapples sent us scrambling for our refractometer. Our palates were dead on…these little gems registered a strong 16. Flown to us from Tahiti via New Zealand, these Pineapples will have you reaching for sunscreen, and a second helping. Tahitian Pineapples are so sweet that they are best appreciated when…
Two schools of thought have emerged regarding the origin of watermelon: Some historians posit India as the place of origin, and others believe this very popular melon is native to Africa. Yellow Seedless Watermelon have bright yellow flesh and a more delicate (some might say dull) flavor than the red-fleshed varieties. Like all seedless watermelon…
A native of the Japanese island Okinawa, the Okinawa Sweet Potato with its light brown skin and unusual purple flesh is richly nutritious and surprisingly sweet. Scientifically classified as a yam, this root vegetable is a staple among the people of Okinawa and Hawaii, and has surpassed the popularity of the ordinary yam due to…
Torpedo Onions received their name from their elongated bulb, resembling a torpedo. They are a sweet onion that comes from the Mediterranean and is very popular for Italian cuisine. The bulb is reddish-purple and has a mildly sweet flavor and tender texture. This variety is great eating raw and when cooked the Torpedo Onion is…
One of the only members of the citrus family that is entirely edible, the Kumquat’ s skin is sweet and its juicy flesh has a zesty, somewhat tart, orange flavor with hints of tangerine. The ultimate heirloom fruit, Kumquat growing practices have been documented in China as early as 1178 A.D. The word Kumquat comes…
Please allow us to quote from Alan Susser’ s The Great Citrus Book: “ Meiwa is the best kumquat for fresh, out-of-hand eating, where the rind is consumed along with the flesh… The Meiwa is large, round, and plump with a lemon-hued, tart-tasting flesh. Its golden orange rind is smooth and tender and is rich…
The Blood Orange is a hybrid that first appeared in Europe around 1850. Common throughout Italy, Moro is the most commonly produced variety, and is easily distinguished by the rich burgundy color of its juice. A medium-sized fruit, the Moro has a relatively long, early harvest from December through April. The rind is orange, and…
When life gives you Pink Lemons, make pink lemonade! Variegated Pink Lemons are a beautiful yellow and pink on the outside but slice through the skin and you’ll find a gorgeous pink flesh with a familiar, tart lemon taste and fresh scent (In a blind tasting, our staff could not tell the difference between the…
Don’t judge this fruit by its cover! Nicknamed the ‘Ugli’ fruit because of its puffy, wrinkled outside, it is sweet and extremely juicy on the inside. Discovered in Jamaica, Uniq Fruit is a cross between a Grapefruit and tangerine. This sensation peels and separates easily into yellow-orange sections. Ripeness is marked by its heaviness and…
Feijoa sellowiana, Feijoas, are the edible fruit of a small evergreen tree with gray-green leaves, native of South America where it is found at high altitudes in parts of Argentina, Uruguay, S. Brazil, and W. Paraguay. The fruits granular whitish flesh surrounding a pulp containing many tiny seeds has a flavor somewhere between pineapple and…