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Autumn Comfort

By Mark Mulcahy

October has lots of reasons to get people excited. Foliage, football, awesome apples, and hopefully very small gatherings of friends, appropriately practicing physical distancing. One thing to get excited about in the produce world, is that Melissa’s says goodbye to the New Zealand kiwi and hello the fall favorite; California-grown, organic kiwi fruit. If you’re looking for a quick healthy snack, Melissa’s Organic Kiwi is just the answer. Don’t let the skin keep you away, you can easily rub or wash it off. Or if that doesn’t do it for you, cut the tip of the fruit off and scoop out the emerald green flesh with a teaspoon. Some of us don’t bother scooping; we just bite in, after washing it, of course, and revel in the flavor, which has many rewards. You see, the skin contains most of the fiber and antioxidant-rich flavonoids and anthocyanins that are found in kiwi. Did you know that those tiny seeds are edible in the fruit’s flesh? Make sure you eat them. They are what make the kiwi rich in vitamin E, a nutrient found in seeds, nuts, and oil, but not usually in fruit. Did you know that one kiwi provides over 100 percent of the RDA for vitamin C? Ounce per ounce, kiwi is the most nutrient-dense of the 27 most commonly consumed fruits. Pretty impressive for a small brown berry, huh? If your kiwi is too firm, set it next to an apple or banana for a few days to ripen. If you’re looking for something to mix things up, why not do something different than the usual baked brie and French bread or Caesar salad for your autumn (6 ft apart) socializing. This is a wonderful seasonal salad, adapted from Wish Faery, sure to do the trick.

Pomegranate, Orange, and Kiwi Salad
This colorful salad combines sweet organic seasonal fruit with a spicy vinaigrette. Serve with or without Melissa’s salad greens.


1½ tablespoons white wine vinegar
¼ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
¼ cup olive oil
1½ quarts mixed salad greens (optional)
2 Melissa’s Organic Oranges, peeled and sliced
4 Melissa’s Organic Kiwis, peeled and sliced
1 medium Pomegranate, seeded (about ¾ cup)

To make the dressing, combine vinegar and the next three ingredients; whisk in oil. Toss greens with 2½ tablespoons dressing; arrange on a serving platter. Alternating, arrange orange slices and kiwi slices over greens. Drizzle with remaining dressing. Sprinkle with pomegranate seeds.

Makes 6 servings
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