Fresh News



Brus­sels sprouts and cau­li­flower have enjoyed the recent lime­light with chefs and home cooks.

The hum­ble car­rot is wor­thy of some kitchen love and atten­tion.

Car­rots are at their sweet­est in spring, when their bright col­ors and del­i­cate fla­vors shine.

They are ten­der enough to enjoy raw in sal­ads and yet hearty enough for roast­ing, pick­ling, mash­ing and purees. Soups and stews are made bet­ter when car­rots take the stage.

Juic­ing car­rots, alone or with other fruits and veg­eta­bles, is a game chang­ing spring rit­ual for those look­ing for a sea­sonal cleanse or detox. Their inher­ent, earthy sweet­ness bal­ances other flavors.

Read more: Team Carrot →

Dragon fruit is a beau­ti­ful, exotic fruit grown in South­east Asia, Mex­ico, Cen­tral and South Amer­ica, and Israel.

While not com­mon­place, they seem to be show­ing up a lot lately in gro­cery stores across the nation.

This trop­i­cal cac­tus fruit is del­i­cately sweet with a mildly acidic fla­vor, rem­i­nis­cent of water­melon, cac­tus pear, and kiwi.
The fruit comes in three col­ors; two have a pink outer skin, but with two dif­fer­ent col­ored flesh (one white and the other has a red inte­rior. The third one has an exte­rior yel­low skin with white flesh.

All three types have tiny, edi­ble black seeds (very sim­i­lar to those found inside Kiwi). The seeds should be chewed in order to be fully digested.

Less well known as other pow­er­house fruits, dragon fruit qual­i­fies as a Super­food. Some­times known as pitaya, this trop­i­cal delight is giv­ing acai a run for its money. Com­pa­nies like Pitaya Plus sell juices, smoothie packs, and even pitaya bowls.

Read more: Meet the Dragon →

Before we know it, Cal­i­for­nia grown cit­rus fruits will have to make room for cher­ries, berries and stone fruits. For now, the plea­sure is in cit­rus.

Good news then that Cara Cara and blood oranges are not the only hand fruits we can indulge in for the next few weeks.

The Golden Nugget man­darin is an excep­tional, late sea­son vari­ety that is worth the recent atten­tion and new found pop­u­lar­ity.

Char­ac­ter­is­ti­cally, it is roughly rounded in shape and rather bumpy in exte­rior tex­ture. Its skin is golden orange, aro­matic and easy to peel. Its eas­ily seg­mented flesh is deep orange, ten­der, juicy, extremely sweet and always seedless.

Read more: Gold Nuggets →

The National Mango Board has launched a new mar­ket­ing cam­paign, renam­ing the Ataulfo mango vari­ety to Honey mango.

Over the years, the Ataulfo name has been repeat­edly reported as hard to pro­nounce for United States con­sumers, retail­ers and food­ser­vice users.

They’ve had a bit of an “iden­tity cri­sis” with other names attached to them as well. Cham­pagne, yel­low, young, baby and Adolfo are all name tags placed on this beloved sweet piece of fruit.

Dif­fi­culty with the name has cre­ated some missed edu­ca­tional oppor­tu­ni­ties for this pop­u­lar Mex­i­can cul­ti­var.

A main dif­fi­culty in the name has been a bar­rier to pur­chas­ing for those U.S. mango lovers con­fused about the mango. Using Honey mango is a consumer-​friendly way to improve the honey mango aware­ness and purchases.

Read more: Call Me “Honey“ →

With Spring just a cou­ple of weeks away, the taste for spring veg­eta­bles gets ampli­fied. Work­ing those veg­gies on to the plate is easy when we put them on pizza.

Aspara­gus, arugula, leeks, arti­choke hearts and mush­rooms are very strong top­ping con­tenders for spring piz­zas pies.

Other choices may take some finess­ing and more care­ful han­dling. Fen­nel comes to mind. This spring bulb with fronds has the power to intim­i­date.

Even so, with just the right cheese part­ner and some grilling with onions, this one becomes a win­ner for any Fri­day night.

Roasted egg­plant is another fan­tas­tic spring pizza top­per. Lay­er­ing the egg­plant slices with loads of roasted gar­lic, feta cheese and pine nuts keeps it true to its Mediter­ranean roots.

Read more: Pizza Possible →