Judging from the scuttlebutt among mandarin experts, both the satsuma and clementine could get a run for their money from Pixie Mandarin in the years to come. According to citrus experts, the Pixie is a fine piece of fruit, and seedless to boot. The fruit is small to medium-small, commonly with broad, short neck and…
According to Allen Susser’ s ‘ The Great Citrus Book’ , " The Rangpur was imported from India (where it originiated) to Florida in 1887. Rangpur Lime is a highly acidic fruit that resembles the mandarin in appearance, and in fact, it is also known as mandarin lime. It is a tender and juicy oblate…
Very juicy, aromatic and sour, Seville Sour Oranges are used in the production of marmalades, liqueurs, orange flower water, perfumes and oils. The Blue Chair Jam Cookbook has a great recipe for Seville Orange Marmalade with Rum, Vanilla and Piloncillo. A classic Cuban mojo or marinade is made with equal parts of Seville Sour Orange…
Shasta Gold Tangerine is a cross between Temple Tangor, and Dancy and Encore Mandarins, recently developed by the University of California Riverside citrus breeding program. Seedless, bright orange, easy to peel and juicy with rich, very sweet flavor (brix average in February is 13) and fine texture, the Shasta Gold combines all the best qualities…
The Tarocco Blood Orange is known as the sweetest and most flavorful orange of all three varieties (Moro, Sanguinelli and Tarocco) of Blood Oranges. The Tarocco’ s soluble sugar numbers range from 11.7 to 13.5 2 to 3 points higher than that of the Moro variety. All three varieties can be traced to the hilly…
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…
The Volkamer Lemon is thought to be a hybrid between the lemon and the sour orange, though some citrus specialists believe it to be a variety of mandarin lime. Acid and faintly bitter with a pleasant fragrance and flavor, the Volkamer Lemon has been known for more than 3 centuries. Since the 1950s, the Volkamer…
Yuzu is a citrus fruit common in Japanese kitchens. The surface of the fruit is uneven, and the peel’s fragrance is sweet and slightly bitter. The flavor of the juice is similar to Grapefruit but has definite overtones of Mandarin orange. Yuzu juice is very fresh and tangy-tasting, and is an important ingredient in ponzu….
An heirloom variety, the Black Genoa Fig can trace its development as a variety back to 1914 One of the main commercial varieties grown in New Zealand, the Black Genoa Fig is a large sized fig with purple skin and dark red flesh. The flavour is very rich and sweet. The Black Genoa is at…
A truly ancient fruit, the Fig can be traced back to 5,000 B.D. Fig trees bear a first crop, called the breba crop, on last season’s growth, then there is a two- to three- week gap, before the main crop, borne new growth, begins. Figs do not ripen after they are harvested, so you must…
Figs are separated into four main botanical categories and within these categories are many commercial varieties. Brown Turkey Figs are soft with a velvety skin and they are sweet and juicy within.
Once, Figs were just a fruit you remembered from your childhood but California’ s commercial Fig production has put Figs within reach of chefs across the county. But this commercially grown fruit does not taste like the Figs we remember pulling from the tree in our Grandmother’ s backyard. If you are looking for that…
We’ ve been eagerly awaiting their arrival…Champagne Grapes, also known as Black Corinth, are named for their sweet, wine-like flavor. Small and seedless, they are mouth-watering when chilled and eaten out-of-hand. You need not pull the berries from their very tender stems…just pop the whole cluster into your mouth or drape them on the edge…
If you love Welch’ s grape juice, you’ ll love Concord Grapes. Ephraim Wales Bull, ” The Father of the Concord Grape” developed this rich and flavorful variety after years of experimental and painstaking cultivation. In 1853, Bull exhibited the Concord, named after the town, before the Massachusetts Horticultural Society, and in 1854 he placed…
Italia Grapes are characterized by their large fleshy orbs of golden fruit (sometimes seedless and sometimes seeded) and are well known for their delicate muscat flavor. Home to Italy and the California coast, they bring a light and sun-kissed flavor to even the most discriminating palate. These grapes are born by the crossing of the…
Kyoho Grapes are a Concord-like cross between Campbell and Centennial varieties. Grown and prized in Japan for their huge size and very sweet flesh, Kyohos are a blackish-purple variety with large seeds. Their high sugar content is complemented by their moderate acidity. They are one of the most widely planted grape variety in Japan, second…
The characteristic trait of the Muscat Grape is its sweet, musky, floral flavor. In addition to being eaten out of hand and made into raisins, true Muscat Grapes are used to make a variety of fragrant wines and dried to make Muscatel raisins. These Seedless Muscat Grapes have the same distinctive Muscat flavor without those…
They look like cranberries on steriods, but they’ re actually Baby Strawberry Guava. The growers at Betty B Farm call them Strawberry-quats, and proport that they make the best sorbet ever! Crush the Baby Strawberry Guavas and let them drain through cheesecloth to get all the intensely flavored juices. The rich red color and tropical…
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…
Similar in shape to pears or plums, guavas can be as small as 1 inch or as large as 4 inches in diameter. They have thin, pale green skins, which turn light yellow as they ripen the flesh varies from white to deep pink or salmon red. They contain a number of flattish, hard but…
