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December, 2009

Fresh Fruits are always perfect for the holidays!
Fresh Italian Chestnuts
Fresh Italian Chestnuts
Chestnuts are generally grown in northern climates, although they can be found from Alaska to the Middle East. In the past, most chestnuts were ground to make flour for breads, while today, chestnut flour is used primarily for fancy cakes. Chestnuts have been associated with good digestion when eaten. They have an extremely high sugar content, which makes them excellent for cooking and baking. Italian Chestnuts are a holiday favorite for roasting. Chestnuts should be cooked before eating to bring up the sugar content; otherwise they are starchy and often bitter. Chestnuts can be microwaved or roasted. They are a good source of B Vitamins and iron, and they are low in sodium.





Ready to Eat Whole Steamed and Peeled Italian Chestnuts
Ready to Eat Whole Steamed and Peeled Italian Chestnuts
These ready to go chestnuts are perfect for cooking and baking. They are already steamed and peeled making them easy and ready to use in your favorite holiday recipes. They are great for baking and save a lot of prep time. Melissa’s Steamed and Peeled Chestnuts are 100% natural with no additives. They have an extended shelf life, due to the packaging. They should be kept refrigerated for freshness. Convenient to use all year around.







Feijoas
Feijoas
Feijoas are sometimes referred to as 'pineapple guavas'. They are actually in the same family as a regular guava, cloves and the eucalyptus. Feijoas are grown around the globe with New Zealand being the top producer. Feijoas are small, oval shaped fruit that are generally used in desserts, fruit salads or jellies. They are often pureed for use in ice cream, sherbet, and pudding. Feijoas can be used in place of apples in many recipes. Feijoas should be stored at room temperature and are ripe when soft to touch. They will turn brown once cut open, so a sprinkle of lemon or lime juice will help prevent the oxidation. Feijoas are relatively low in calories with about 50 calories per 3½ ounces serving.




Kumquats
Kumquats
Originally introduced in the mid-19th century to the U.S., this ancient fruit has been familiar in Japan and China for thousands of years. These tiny citrus are bright orange and shaped like an egg. They are completely edible. The sweet, thin rind offsets the tart flesh. They are great as a snack or even candied. Kumquats are generally available year-round with a few gaps in growing regions. Kumquats are best when kept refrigerated. They should have bright skin with no blemishes. They are very low in calories and have about 50 calories in a 3½ ounces serving. They are also an excellent source of Vitamin C.





Blood Oranges
Blood Oranges
Melissa’s Blood Oranges are currently grown in California. These delicious sweet oranges get their name because of the red juice that turns the flesh, and sometimes the rind, a deep “blood” red. The juice is delicious and often served in fine restaurants instead of regular orange juice. Most blood oranges are seedless, but some varieties contain seeds. Blood oranges are an excellent source of Vitamin C. They are best when kept in the refrigerator and eaten within several days of purchasing.







Cara Cara Oranges
Cara Cara Oranges
Cara Cara oranges are deliciously juicy pink naval oranges. They have a deep orange flesh with a sweet cherry or grapefruit undertone. They are a seedless variety, making them very popular among mothers with small children. They are great for snacks, lunch boxes, salads, garnishes or for an on-the-go treat. They are packed with vitamin C, making them great for the cold season. Cara Cara oranges are one of the best oranges of the season.