Pears are nutritious and taste great, and they are low in calories. Pears are ideal for healthy eating. There are thousands of pear varieties, each differing in size, shape, color, flavor, and shelf life. Pear flesh can be more or less juicy, soft, and fragrant according to the variety. Some varieties are harvested in summer,…
What would you think of a creamy, custard-like fruit that tastes like a combination of banana, mango, pineapple, melon, and berries? The pawpaw—which is a native North American tree fruit—is just such a fruit. Sounds tropical, but the pawpaw is a temperate—meaning not tropical—tree that is native to the Mississippi Valley, a swath of the…
Cooked quince has a sweet, delicate musky aroma with a flavor somewhere between an apple and a pear. Quince is often used in jams, jellies, and preserves. You can also use quince in cobblers or tarts or add it cubed to beef stew or roast poultry. The quince is not good to eat raw. Give…
Apples for eating out of hand, apples for baking and cooking, apples for sauce and juice, apples to serve with savory dishes, and apples for dessert: there is an apple for every use. Apples that ripen early, apples that ripen mid-season, and apples that ripen late for eating right into winter: there is an apple…
The apple is a hardy, deciduous woody perennial tree that grows in all temperate zones. Apples grow best where there is cold in winter, moderate summer temperatures, and medium to high humidity. There are apples for fresh eating, some for cooking, and some for preserving. Some apples are sweet and some are tart. Some apples…
The Gravenstein apple is one of the earliest—if not the first—apple to ripen in the Northern Hemisphere each year. It comes to harvest as early as late July and early August, a good month or two ahead of most fall-harvest apples. Considered one of the best all-around apples, the Gravenstein has a crisp, slightly acidy,…
Subscribe today to get our weekly recipe newsletter! You don’t want to miss out!
