More stories

  • in ,

    Grapefruit Varieties

    Grapefruit Ruby Red2

    Here’s a quick reference for grapefruit varities: Duncan: lots of seeds, white flesh with great flavor; excellent for juicing; perhaps the oldest variety. Flame: nearly seedless with red flesh and a slight rind blush. Marsh (Marsh Seedless): nearly seedless, white-fleshed, medium-size with smooth yellow skin; it’s very juicy, tender and aromatic. You’ll find a balance […] More

  • in , ,

    Grapefruit: Kitchen Basics

    Grapefruit red half1

    Grapefruits in general are dived into natural types: there are common white or yellow-fleshed grapefruits, and there are pigmented or pale pink to ruby red grapefruits. There are also seeded and seedless grapefruits. Beyond flesh color and seeds, you can generally say that seeded grapefruits are more flavorful than seedless. Grapefruits have a sharper flavor […] More

  • in , ,

    Pears: Kitchen Basics

    Pears Bartlett1

    Taste pears. There will be one that is just right for you. There are more than 5,000 varieties of pears. Of course, it is unlikely that you will ever be in the presence of more than a half-dozen varieties at once—even at the farm market. But, nonetheless, the taste of a pear can linger in […] More

  • in , ,

    Citron—Buddha’s Hand: Kitchen Basics

    Buddhas hand on white2

    If you have seen the fingered citron–known as Buddha’s hand, you will have not forgotten. Hanging from the tree, it looks like a bright yellow, multi-tentacled octopus, and sitting on a tabletop it looks like–well, the hand of the Buddha, that is the bright yellow version. Besides the Buddha’s hand, there is also a non-fingered […] More

  • in , ,

    Pineapple Guava: Kitchen Basics

    Pineapple guava1

    A flavor somewhere between pineapple and strawberry: this is how you might describe the pineapple guava, also called feijoa (fay-YOH-ah). This is a high-altitude South American native that has an oval fruit about 3 inches (7 cm) long. It has a granular cream-colored flesh with a jelly-like center filled with tiny seeds. It sometimes is […] More

  • in , ,

    Sweet Meyer Lemons: Kitchen Basics

    Lemon Meyer1

    The Meyer lemon is a cross between a lemon and a tangerine. Its sweet taste—lemon with a hint of its parent tangerine–has made it a favorite of cooks and gourmets. In fact, some chefs call the Meyer “the gourmet lemon.” Meyers are more round and have a softer, more smooth rind than the bigger, commercial […] More

  • in ,

    Winter Melons: Selection

    Melon Casaba2

    Honeydew, casaba and Cavaillon melons are classed as winter melons because they ripen more slowly than other melons and are usually not ready until late fall. After harvest, they even continue to ripen in storage. Choose. Honeydews should have a smooth, evenly yellow rind that is slightly green at the stem end. Look for honeydews […] More

  • in , ,

    Pomegranates: Kitchen Basics


    If you crave a fruit with a juicy sweet-tart taste and don’t mind working for it, you will surely enjoy the pomegranate. The pomegranate is a native of Iran and is one of just a handful of fruits that warranted a mention in the Old Testament. In fact, Moses told the Israelites as they wandered […] More

  • in ,

    Casselman Plums

    Plum Casselman1

    The plum standard is the Santa Rosa plum: that is the rich-tart purplish-crimson skinned plum with amber flesh that shades to dark red near the skin. The Casselman plum is an improved, late season Santa Rosa plum hybrid with a bright red skin and plenty of flavor. The Casselman is one of the so-called Japanese […] More

  • in ,

    Two Very Tasty Pluots


    You might compare the flavor of a pluot to a blend of fruit juices. That’s why you will often hear the pluot described as intensely sweet and fruity. That’s not too surprising given that the pluot’s parents are the plum and the apricot. Because the pluot is ¾ plum, it is no surprise that it […] More