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Melissa’s Amber Jewel Plumcots are large, delicious plum/apricot hybrids. These thin-skinned, burgundy colored fruits are a semi-freestone variety.
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More flat than round and looking very similar to a donut, this new proprietary variety is much sweeter than regular peaches.
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A new variety of apricot with a beautiful light rose blush over a yellow skin and creamy white interior.
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A cross between a plum and and apricot, the Aprium has the most delicious properties of both fruits. With their slight fuzz and round shape, apriums more closely resemble apricots.
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It is aptly named for both its cherry flavored overtones and round shape.
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One of the first Plumcot varieties of the new season is also one of the sweetest.
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Black Tupelo Pluots have a dark burgundy skin speckled with gold; the interior fruit is an attractive rosy red.
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Melissa’s Black Velvet Apricots have a a super sweet, highly concentrated flavor.
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The Blue Velvet is actually an Aprium, which is a cross between a plum and apricot.
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White Nectarines are generally sweeter that yellow varieties; Candy Pearls are the sweetest of the sweet.
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As the name implies, Cherry Plums are a hybrid cross of these two fruit favorites. Specifically, the fruit was developed in the late 1800s by crossing a Japanese plum with a North American cherry variety, producing a petit and uniquely-flavored plum.
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The super sweet flavor and the mild acidity makes you think you are eating candy.
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The D’Angen is prized for its culinary range as it can be used as a key ingredient in both sweet and savory dishes.
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This fruit has one of the highest brix level readings on a refractometer, meaning that it has a very sweet taste!
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They are juicy and have blood-red free stone flesh with a distinctive
rich flavor of honey and vanilla with tart berry undertones.
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Vegetables
