You only need to list a few of the varietal names of pluots—’Flavor King’, ‘Flavor Queen’, ‘Flavor Prince’, ‘Flavor Supreme’, ‘Flavor Heart’, ‘Flavorosa’, ‘Flavorella’, ‘Flavor Grenade’—to understand the most outstanding attribute of these hybrids between plums and apricots. Pluots have the same smooth skin as plums but are generally larger. Like plums, their skins and…
Cherry season is short and sweet. Well, the sweet cherry season is short and sweet, and the sour cherry season is short and tart. Put the two seasons together and you can enjoy about four months of fresh cherries each year: sweet cherries for eating out of hand and using in fruits salads, compotes, custards,…
There are two apricots you must simply eat out of hand: ‘Blenheim’ is a medium to large, sweet and aromatic, and very juicy apricot with a classic apricot flavor; ‘Moorpark’ is a large, sweet, aromatic, and juicy apricot with a rich plum-like taste. Once you have enjoyed these two universally acclaimed apricots eaten out of…
Botanically speaking the nectarine is a variety of peach. But eaten out of hand or served at the table, the nectarine is both more and less than the peach. Less: the nectarine is smaller than the peach; it is about the size of a plump plum. The skin of the nectarine is fuzzless which makes…
Half a peach poached in syrup served with a scoop of vanilla ice cream topped with raspberry purée: peach Melba. Barely chilled peach slices served with sugar and cream: peach Mom. Auguste Escoffier—the most famous chef of his time–created peach Melba in 1892 in honor of the Australian opera singer Nellie Melba. Peach Mom has…
The jujube is about the size of an olive or small date and has the texture and crisp, sprightly flavor of an apple. You can eat the jujube fresh out of hand or you can enjoy it dried—a favorite in China—or preserved in syrup—a favorite also in China and in Korea. The jujube can also…
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