fruits

  • “On the Rocks“

    Freeze now, use later. Look no fur­ther than an ice cube tray for a smart sum­mer food saver and kitchen convenience.

    We hate to waste fresh herbs, fruits and most any­thing that might be at a sur­plus in the galley.

    A bright reminder is to take advan­tage of those trays to pre­serve small por­tions of those fresh excesses.

    Once we get going, it’s hard to not see every­thing as a frozen pos­si­bil­ity. Start with food safe stor­age trays, prefer­ably with lids. Look for ones that are BPA and Phtha­late free.

    Next, have a good look at what is in sur­plus or need of sav­ing now, using later. Fresh herbs, berries, pureed fruits, greens and selected veg­eta­bles, yogurt, cit­rus juice, pesto and fresh roasted gar­lic cloves and grated gin­ger are a good start.
  • Apple Hill Apples


    David John explains the his­tory and cur­rent state of Apple Hill apples.


  • Blood Oranges


    Not much grows in the win­ter besides pota­toes and cit­rus fruits. From the won­der­ful king­dom of juicy, tart, and sweet cit­rus, Blood Oranges rule them all. This week, David John talks about these rich-​colored flesh fruits.
  • Bright & Tangy

    Tart and tangy, with an under­ly­ing sweet­ness, win­ter grape­fruit offer bright­ness to the cold days of Jan­u­ary.

    This juicy piece of cit­rus shines by pro­mot­ing good nutri­tion while deliv­er­ing a zippy taste.

    Orig­i­nally known as “the for­bid­den fruit”, grape­fruit made its way to the United States in the early 1800’s via the Span­ish and French set­tlers who brought seeds to Florida.

    From there, Span­ish mis­sion­ar­ies are cred­ited for bring­ing grape­fruit west to Texas, Ari­zona and Cal­i­for­nia.

    Although avail­able year-​round, they are in sea­son and at their best from win­ter through early spring.
  • Cac­tus Pears


    David John III explains how to pick, clean, eat and use the cac­tus pear.


  • Cal­i­for­nia Apples


    Dif­fer­en­ti­at­ing apples in appear­ance and flavor.

  • Cal­i­for­nia Apri­cots


    David John shares how to choose and store apri­cots for best flavor.


  • Cal­i­for­nia Blue­ber­ries


    David John offers ideas for enjoy­ing this year’s Cal­i­for­nia blue­berry crop.


  • Cameo Apple


    David John dif­fer­en­ti­ates this ver­sa­tile apple regard­ing taste, uses and advan­tages. You’ll want to try it!


  • Canary & Orange Flesh Hon­ey­dew Mel­ons

    David John shows us Canary and Orange Flesh Hon­ey­dew Mel­ons and tells us what to look for.
  • Can­taloupes


    David John shares what to look for when shop­ping for the per­fect cantaloupe.


  • Cen­tral Val­ley Grapes


    What’s new in Cal­i­for­nia grapes.

  • Chilean Navels


    Chilean Navels are in sea­son and bet­ter than ever!


  • Cit­rus Boom

    The first cit­rus trees were planted in south­ern California’s boun­ti­ful mis­sion gar­dens not long after the state was first set­tled in the late 18th century.

    Through­out the 1800’s, cit­rus trees became more pro­lific in The Golden State. Orange groves popped up in what is now bustling down­town Los Angeles.

    Fast for­ward 150 years and Cal­i­for­nia is now the nation’s lead­ing sup­plier of fresh oranges, lemons and man­darins. It is esti­mated that more than half of all Cal­i­for­nia res­i­dences have a cit­rus tree on the property.

    Cit­rus is part of California’s cui­sine, land­scape and econ­omy. Com­mer­cially grown cit­rus con­tributes $3.3 bil­lion in eco­nomic activ­ity and employs more than 22,000 indi­vid­u­als in California.
  • Cool in the Shade

    Sum­mer heat waves are a spring­board for wild, trop­i­cal fan­tasies. Refresh­ing, cool drinks quench hot weather thirst. Explore Poly­ne­sian island dreams with a tra­di­tional sum­mer­time bev­er­age. Stay­ing hydrated and replen­ished has never been tastier.

    Along­side kava, otai is one of the most rec­og­niz­able and defin­ing drinks from Tonga.

    Otai is a fruit drink which is usu­ally made as a sum­mer­time refresh­ment. Sure, it can make an appear­ance at wed­dings and birth­day par­ties, too. Let’ s all agree, if there is a cel­e­bra­tion under­way in Tonga or Samoa, likely that otai will be at the cen­ter of the punch bowl. That bowl may be the hol­lowed out por­tion of a water­melon half.

    This blend of water and coconut milk takes it up a step with any vari­ety of pulped trop­i­cal fruits. Coconut, water­melon, mango, and pineap­ple are typ­i­cal. With water­melon so plen­ti­ful in Tonga, that choice is read­ily available.
  • Donut Peaches

    What are Donut peaches and how do they dif­fer drom other peaches?
  • Figs


    David John III dif­fer­en­ti­ates figs: Brown Turkey, Kadota, Tiger Striped.


  • French But­ter

    A locally-​grown Cal­i­for­nia favorite, French But­ter Pears are an autumn fruit with a too short sea­son.

    French but­ter pears are small to medium in size and have a glob­u­lar shape with a short neck and a long, thick stem.

    The some­what bul­bous pear is known for hav­ing the dis­tinct and fra­grant aroma of roses. Its green skin is often cov­ered in rus­set and becomes slightly yel­low when ripe.

    The flesh is dense and smooth with a but­tery, creamy con­sis­tency. These pears are also known for being sweet and with very juicy flesh.
  • French But­ter Pears


    Learn all about this sea­sonal fruit: what it tastes like, how to choose, store and use it.


  • Fresh Apri­cots

    Learn all about fresh apri­cots; in sea­son now!