Butternut Squash is a favored variety amongst chefs because of the sweet, nutty and zesty flavor similar to pumpkin. The flesh is dark orange with high sugar that caramelizes beautifully. Its thick, good texture is ideal for purees and baking in breads. Enhance the spice flavor with nutmeg and cinnamon! As the Squash grows on…
Persian Mulberries are one of the most precious Berries of the summer. In Chez Panisse Fruit, Chef Alice Waters says ‘Mulberries are hard to find, but the unique flavor of these purple, juicy, musky Berries makes the search worthwhile … To capture their essence, we often use their juice in a dessert soup … the…
Our Organic Granny Smith Apples have white-yellow, fine-grained flesh. They are mildly sweet with a delicious mouth-puckering tartness! Organic Granny Smiths are great for juicing because they add a sweet-tart flavor and are rich in nutrients. Traditionally, Grannies are used for Apple crisps, strudels or pies but chefs have also baked Apple cider muffins, and…
Organic Fuji Apples have high sugar content, and they are well known for being the sweetest Apple variety. They have white flesh with crispness in every bite. Fujis are juicy making them ideal for eating fresh. Many chefs feature a signature salad with fresh Organic Fujis being the main ingredient. The sweetness of Fujis pairs…
Chefs adore the Fairytale Eggplant because of its petite size and delicious opportunities. Fairytales are sweet without the typical bitterness; they have fewer seeds and can range from one to four inches. The skin is tender and maintains the purple and white striping when cooked. The Fairytale Eggplant is excellent when sliced in half, drizzled…
Spaghetti Squash gets its name its stringy texture that resembles spaghetti pasta. Spaghetti Squash is renowned for being a pasta substitute and with a little bit of olive oil, garlic and ragu sauce it is buonissimo! Spaghetti Squash has a slightly nutty flavor that is great for lighter squash dishes. It also balances many rich…
After it’s plucked from the tree and ripened, the Arkansas Black turns dark burgundy. It is sometimes referred to as the Snow White Apple because of the dark skin and light flesh. This is the darkest Apple variety and the best storing apple; it also continues to darken as stored! The flesh is hard, crunchy…
Rich in taste and history, the Pippin Apple dates back to the 17th century and is among the favorite of Thomas Jefferson, George Washington and Queen Victoria. This is a well-balanced, sweet Apple with great acidity and a tart lingering aftertaste. The yellow flesh is crispy and juicy with complex flavors that develop when stored….
Clementine Tangerines are some of our favorite citrus! They are super juicy with zippy flavor and are down right delicious! Clementines are an accidental hybrid of a Mandarin and a sweet Orange from North Africa. They are commonly found in Mediterranean bordered countries; the seeds were brought to California in 1914 where they flourished. Clementines…
This Page Mandarin comes with the stem and leaf attached! The Page is a cross between the Minneola Mangelo and a Clementine Mandarin . Page Mandarins are a medium sized citrus fruit, with a medium-thin, leathery rind that is moderately adherent but easily peelable. Their skins’ surface is smooth to moderately pebbled, and their color…
The Tango Tangerine was developed from the Murcott Mandarin by UC Rivercide researches. It is said to be one of their greatest citrus successes. We were wowed by the complex sweetness and acidity of the Tango! It is deliciously sweet and juicy. Along with great taste, they are especially valued because they are completely seedless!…
Mandarinquats are a hybrid of a Kumquat and a Mandarin. Like the Kumquat, Mandarinquats can be eaten whole, peel and all! The skin is crunchy and sweet to balance the tart flesh. They do tend to have small scattered seeds. The juice is tart but not quite as tart as a Kumquat. The rind is…
The Lemon Guava is similar to that of a traditional Guava with Quince and Apple characteristics. It is wonderfully aromatic with complex, sweet-acidic citrus and floral notes. The flesh has a soft, buttery texture with a pale yellow color. No need to peel these Guavas, simply pop them in your mouth and enjoy! We were…
Known properly as Doyenné Du Comice, this French variety of pear was first propagated near Angers in the mid-1800’s. The Comice is one of the sweetest and juiciest pears. Their flesh is very soft, and can best be described as creamy in texture, abundantly full of juice, and very sweet. The sweet buttery flesh of…
The texture and flavor of each tree ripe Asian Pear variety is surprisingly unique. Our grower packs a beautiful Mixed carton for us. Each carton features some combination of the following Asian Pears: Cho Juro (butterscotch, brandy flavors moderately juicy), Hosui (sweet, honey, brandy flavors juicy, smooth texture), Kikusui (citrusy flavor, refreshing crisp, coarser texture,…
Pears fall into two different classes. The familiar European type has the typical pear shape its flesh is soft and succulent, its skin yellow or red. Asian pears are generally round (the exception being the newcomer, Yali), with green-yellow or russet skin and crunchy flesh. Forelle Pears are one of the lesser-known commercial European pears….
French Butter Pears are characterized by rich flavor and creamy texture. They are great for cooking, and when fully ripe exceptional for eating out of hand.
Hand-selected and -packed especially for amenities, these lady-sized Asian Pears are small (diameter is 2-inches or less!), elegant and of excellent quality. They are also perfect for desserts, cheese plates and roasting whole. We have Brown Skin and Yellow Skin varieties: Cho Juro, Kosui and Hosui are the Brown Skin varieties 20th Century and Kikosui…
These beautiful Asian Pears are the very smallest 8 our grower has to offer, packed into clamshell pints. Each little Asian Pear is about the size of a golf ball and each pint will contain a mixture of the following varieties Chojuro, Shinko, Shinseiki, 20th Century, Hosui, Kosui. Recommended for roasting!
The d’ Anjou Pear, sometimes referred to as the Buerre’ d’ Anjou or simply Anjou, is thought to have originated in the early to mid-19th century, in Belgium or France. The Red d’ Anjou originated as naturally occurring bud sport found on Green d’ Anjou trees. The d’ Anjou’ s flesh is aromatic, juicy and…