fruits

  • Essen­tial to any good cook’s essen­tial ingre­di­ent list is the globe onion. A well stocked pantry will have on hand at the very least, one or two vari­eties.

    The two main types of globe onions are pun­gent and mild. Both are clas­si­fied into either long-​day or short day bulbs, the length of day­light time required for the actual bulb to form.

    Mild vari­ety onions are typ­i­cally large and juicy with thick rings and thin, papery skins that peel eas­ily. They can be cooked, but are the likely can­di­dates to be used raw on sand­wiches, in sal­ads and the like. These are the ones that make great onion rings.

    Unfor­tu­nately, mild onions are very poor “keep­ers”. Even in ideal stor­age con­di­tions, they will only main­tain their eat­ing qual­ity for a cou­ple months. Ide­ally, a wind­fall of mild onions can be pre­served in pick­les, sal­sas and chutneys.
  • Sprouts are those skinny lit­tle veg­etable threads that are high on nutri­tion­als. They begin as seeds. When those seeds are exposed to the right tem­per­a­ture and mois­ture, they ger­mi­nate into very young plants. These ten­der young ten­drils are the edi­ble sprouts.

    Com­mon sprout vari­eties include grains, beans or leafy sprouts. Three of the most pop­u­lar bean selec­tions are alfalfa, soy and mung bean sprouts. They can be served raw or lightly cooked.

    The crunchy, tasty good­ness of bean sprouts can be incred­i­bly ben­e­fi­cial to over­all health. They are packed with plant pro­tein, con­tain no fat, and are very low in calo­ries.

    While sprouts have been a part of East Asian, Indian sub­con­ti­nent and Mid­dle East­ern cui­sine for thou­sands of years, they’ve only recently become pop­u­lar in the rest of the world, includ­ing the West.

    Edu­cated fans know that eat­ing sprouts can help pro­mote good health. At the same time, there is quite a bit of debate and dis­agree­ment regard­ing the safety of bean sprouts.

    Like any fresh pro­duce that is con­sumed raw or lightly cooked, sprouts carry a risk of food­borne ill­ness. Unlike other fresh pro­duce, seeds and beans need warm and humid con­di­tions to sprout and grow. These con­di­tions are also ideal for the growth of bac­te­ria, includ­ing Sal­mo­nella, Lis­te­ria, and E. coli.


  • How to pick the per­fect melon; dif­fer­en­ti­at­ing vari­eties; prepa­ra­tion & storage.



  • Dif­fer­en­ti­at­ing water­melon vari­eties and fla­vor; cre­ative use of the rind.

  • Another four to five weeks of win­ter ahead means there is still plenty of time to enjoy late sea­son cit­rus fruits.

    The increas­ing demand for man­darins is tes­ta­ment to the per­fect gem of a snack or lunch box treat.

    Man­darins are known for their sweet fla­vor and dis­tinc­tive fra­grance. Easy peel skins and bite size seg­ments make man­darins a pop­u­lar go to pick for cit­rus fans of all ages.

    Lucky that there are late sea­son vari­eties to grab our atten­tion amidst the crowded space of apples and pears. These juicy fruits can be added to every­thing from fruit sal­ads to stir fries — jams and pre­serves to win­ter cock­tails.

    One late comer, that is new on the scene at this point in the cit­rus har­vest is the Gold Nugget man­darin. Cal­i­for­nia grown, this seed­less, sweet tan­ger­ine named after its bright orange, slightly bumpy rind.

    This hybrid is a cross between two non-​commercial. It was devel­oped by the Uni­ver­sity of Cal­i­for­nia at River­side. The Gold Nugget is a great juicer, aver­ag­ing a 50 per­cent juice con­tent. The fruit itself has a deep orange color inte­rior flesh with a mod­er­ately fine tex­ture. Pro­fes­sional taste pan­els con­sider this to be one of the very best fla­vored cit­rus’ in the world with a rich, full-​bodied taste.

  • Learn fun tips for using yel­low watermelons!



  • David John intro­duces young coconuts and shows us what to do with them (it’ll impress your fam­ily and friends!)