fruits

  • “Dam­as­cos“

    Dam­asco is the Por­tuguese name for apri­cot. The Wesley/​Patterson area of Cal­i­for­nia is con­sid­ered one of the prime apri­cot grow­ing regions in the entire coun­try.

    Once named the “Apri­cot Capi­tol of the World”, the Mediter­ranean cli­mate and well-​drained soils make this loca­tion an apri­cot par­adise.

    This arid land­scape is also still home to many Por­tuguese farm­ers and fam­i­lies who set­tled there to make farm­ing a way of life.

    Every sum­mer, the Pat­ter­son Apri­cot Fiesta cel­e­brates the stone fruit that has a rich Cal­i­for­nia his­tory. This year, the fes­ti­val will run June 2nd4th.

    Apri­cots debuted in Cal­i­for­nia in the orchards and gar­dens of the Span­ish mis­sions. Cal­i­for­nia farm­ers grow more than 95 per­cent of the nation’s apri­cots. In a typ­i­cal weather year, har­vest begins in Kern County and moves north­ward through the San Joaquin Val­ley to the Westley/​Patterson area.
  • 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!


  • 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 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!

  • Fresh Corn; Baby Corn; Sun­shine Rasp­ber­ries


    How to select corn; baby corn; intro­duc­ing new Sun­shine Raspberries.

  • Fresh Figs; Fresh Gar­banzo Beans


    David John dis­cusses sea­sonal items; mar­ket con­di­tion of figs; how to pre­pare fresh gar­banzo beans for a sum­mer treat.


  • Gold Nugget Tan­ger­ines

    What are Gold Nugget tan­ger­ines and how do they dif­fer from other tangerines?