A Fresh Fall Welcome

Alas, summer has ended, and it’s time to focus on school and Autumn. Autumn begins, hopefully, with cooler nights and crisp mornings, leaves changing colors, and more comfort foods and heartier fruits for tasty desserts, snacking, and enhanced immunity. Many fruits taste great just as they are, but why not add a bit of ‘wow’ with some of our condiment suggestions at the end of this article?   

Classic pairings with apples are other fresh or dried fruits, cheeses, nuts, dairy, honey or date syrups, vinegars, all meats and poultry, as well as most veggies.  Apples are the ‘little black dress’ of the fruit world: they go with everything! Of course, there is always room for an apple pie or chopped with nuts in basic muffin recipes, stuffings and salads. But I think the most refreshing way to include apples in one’s diet is simply to wash them off, grab a napkin, and dig in. Remember what Granny would say, “An apple a day keeps the doctor away!”

Select apples that appear shiny, firm, and free of bruises and cuts. Store, unwashed, at room temperature up to one week, or refrigerate in a plastic bag up to three weeks in the crisper drawer. Do not store near aromatics such as onions, garlic, or shallots, as their flavor may be absorbed by the apple. If you happen to have a bumper crop of apples and you’ve already gifted many to friends, you may also freeze them peeled and cored, then toss them with a bit of citrus and any spices or seasonings you wish for future recipes or simply add a light sprinkling of juice or water. Place in freezable containers, mark with contents and date. Use frozen apples in smoothies or baking applications. Do not thaw. Because of their natural water content, thawed apples tend to weep juice, are chewy and limp, and unappealing in raw applications.

BABY APPLE MEDLEY – A nice assortment of smaller ‘lunch box’ sized apples, just enough bites to add fruit in the diet without wasting a larger apple. Packed in a cute little brown paper bag or clear, reusable tote, Melissa’s Baby Apple Medley may contain the following: Gala, Fuji, and/or Granny Smith. Even if you don’t have kidlettes in school, this colorful assortment is just enough for a small cobbler, grated in slaws, chunks in ambrosia, or sliced for grazing boards. Available year-round. Product of USA.

ENVY® APPLES – A newer variety of apple created from natural crossbreeding of Braeburn and Royal Gala apples. No GMO or bioengineering here, this apple is slow to oxidize with a crisp bite and subtly sweet profile with a tangy finish. Very good to eat out of hand, but also perfect for all juicing or cooking applications.  Don’t forget the cheese! Available year-round. Product of USA.

HUNNYZ® APPLES – Over 4,000 crosses of apple varieties and several years of patience, the Hunnyz™ Apple was born as a cross between Honeycrisp and Crimson Crisp® variety apples. This is a larger apple with a minimum weight of half a pound! Enjoy this apple, fresh, with a few slices of cheese and prosciutto, or core and fill the cavity with nuts, cinnamon, and other spices, then wrap in puff pastry and bake for about an hour in a conventional oven or 20 minutes in the air fryer. Don’t forget to brush the pastry with egg wash or neutral oil for a golden crust (cover with foil if crust darkens before the apple is baked). Available year-round. Product of USA.

Named for their beautiful butterscotch color, this oversized pear is luscious, refreshing, low-cal, and crisp. Butterscotch™ Pears are apple pears grown with care in South Korea. Each bloom, soon to be a pear, is carefully covered in a paper bag to protect the bloom from harsh weather conditions until it is ready for harvest, producing a tender edible, blemish-free skin. They are wonderful as a ‘lunch’ with a bit of cheese and crackers or halved and shared with a friend. This variety of pear remains firm even when poached or roasted. No need to wait to ripen as they are harvested ripe, ready to eat. Apple pears, aka Asian Pears, differ from the more common European bell-shaped pears in many characteristics.  

Uncertain, it is believed apple pears originated in Southwest China and generally appear round in overall shape (resembling an apple), though there are a few varieties barrel-shaped or bell. They are characteristically crisp, juicy and lightly sweet, with crunchy russetted skin. Believed to have originated in Northern Asia, European pears are those most of us identify as a traditional pear with its bell shape and green skin, sweet in flavor, and are generally consumed semi-soft, rarely hard and crisp. European pears ripen after harvest. Because of their high sugar content, European pears such as Bartlett, Forelle, Starkrimson, Bosc, etc., are generally higher in calories than their Asian cousins. 

Butterscotch™ Pears are fragile and can easily bruise, so select fruit that is sold with the protective sock, which should be kept on the fruit until washed to eat or serve. Store Butterscotch™ pears at room temperature up to five days or refrigerate for several months. Butterscotch™ Pears may be poached, grilled, left raw, or especially baked (partially cooked prior) as they will hold their shape and remain slightly crisp. They may be prepared sweet or savory. Pair them with tropical fruits or citrus, reduced balsamic vinegar or date syrup, fresh chile peppers, greens, plant or animal proteins, Melissa’s Spicy or Everything Grinder, or enrobe with Melissa’s crepe and a drizzle of caramel dessert sauce. Do not freeze.    Available late September through March. Product of South Korea.

Pretty much everyone associates consuming citrus with warding off colds and other illnesses. Their high levels of Vitamin C are the reason why, and some of the featured varieties also meet the top fifty most nutrient-dense citrus! This year, why not experience beyond a basic orange, Eureka lemon, and Persian lime and try some specific varieties? More unusual citrus for seasoning and cooking rather than eating will appear first, with a smattering of varieties to peel and eat or juice.  Select citrus that are firm and heavy for their size with no soft spots, gashes or withering. Unwashed fruit may be left at cool room temperature up to one week or refrigerated loosely up to three weeks. Citrus will yield more juice when brought to room temperature, rolled on a firm surface to loosen interior cells, then washed before juicing. If zesting, wash, then zest before juicing. Bon Appetit!       

BLOOD ORANGES – One of four varieties of oranges that are top in nutrient density, blood oranges are citrus named for the jewel-toned red color of the juice and their raspberry-to-maroon blushed peel. A balance of tart and sweet, blood oranges provide a little hint of raspberry to their orange profile. Often used as a seasonal alternative to standard orange juice in pannacotta, sorbets, simple syrups for drinks, beverages and desserts. Blood oranges, juiced, are a nice switch from regular citrus in vinaigrette, and amp up a lovely salad of supreme (segments cut without the membranes) segmented variety citrus with bok choy or kale greens for more calcium intake. Adding plant-based fat (oil) to greens in salad will round out the bioavailability of the lycopene, added fiber, flavonoids, and antioxidant nutrients in your dish. Don’t forget to use the zest (colored peel only) of citrus for added aroma, flavor, and nutrients! Available through November. Product of Australia.

KUMQUATS – As all citrus originated in China. This little one-about thumbnail or a bit larger- is unique as its skin is sweet and flesh is tart with a few edible pips.   Kumquats are a must-have during Lunar New Year and any other special Asian occasions, as they represent ancient gold coins and wealth. Select bright orange kumquats with firm and plump fruit, no soft spots, mold, or gashes. Another nutrient-dense fab fruit with 146% of your daily Vitamin C, as well as natural phytochemicals to fight bacteria, inflammation, and pain, as well as aid in blood oxygen circulation.

Kumquats make terrific easy pic garnish for drinks or sammies, simple syrup base for mock and loaded cocktails, pan sauce for game and fish or beef and broccoli stir fry, sliced into wheels for salads, or jam to top a luscious cheesecake! To eat out of hand: wash and pat dry fruit. Gently roll the whole fruit between your fingers to release its fragrant essential oils, then pop it in your mouth and enjoy the aroma and balance of sweet skin and tart flesh. The small seeds are edible. You’ll find them especially habit-forming with Melissa’s Chocolate Gourmet Sauce!  Refrigerate unwashed in a plastic bag with holes up to one week. May be left at room temperature in a cool, well-ventilated area up to three days. Wash before use. Available through December. Product of Chile.

KEY LIMES – Who doesn’t love the fresh scent of citrus? It invigorates our senses and lifts mental wellness! Melissa’s fresh key limes tend to do that, especially when simply washed and rolled on a firm surface to release the peel’s essential oils, then cut around the equator and squeeze their goodness onto fresh fish, in margaritas and beer, or squeeze several for the iconic Key Lime Pie! Smaller than your common Persian lime and much rounder, key limes are also a necessity for gin and tonics or mocktails. Add the peel to softened butter with a pinch of Melissa’s Hatch Pepper Shaker for a bit of pep and serve with fresh veggies or main protein. Select key limes that are hard. No give usually indicates no juice.  Store refrigerated and wash before use, or at room temperature up to two weeks. Available year-round. Product of Mexico.

For all the chestnut lovers and focused plant-based consumers who seek this sweet, toothsome snack year-round, Melissa’s offers our USDA Certified Organic chestnuts as Organic Chestnut Snax™ in a handy 3.2oz re-sealable pack for snacking, or as Organic Steamed and Peeled Chestnuts in a larger 6.5 oz pack. In true Melissa’s fashion, we have done all the prep work for you! No need to pierce shells, boil and roast, then peel before any enjoyment of these morsels. Just open the package and pop them in your mouth or prep for your recipe! They also speed up prep for candying/glazing, puréeing with cream as a spread on crostini (and topped with a dollop of puréed sweet potato and crushed Clean Snax®, or purée for honey chestnut ice cream and a drizzle of Pistachio Dessert Sauce, add chopped chestnuts to quick breads, cookies, stuffings, etc. Chestnuts are also a source of fiber and are low in fat, Kosher certified, and naturally gluten-free! Both are products of France. Available year-round.

Melissa’s has collaborated with the iconic European dessert sauce company, Fabbri of Italy, to bring you quality, Kosher-certified sauces, including uber-trending pistachio to make your own Dubai chocolate creations! Strawberry and Wild Cherry sauces are difficult to find flavors that can be added to enhance baked goods, pancakes, soda water, and mocktails, as well as simply top desserts and ice creams. And of course, there are rich Caramel and luscious Chocolate sauces to round out the options. All the Fabbri sauces are made without high fructose corn syrup. Pistachio flavor is gluten-free by ingredient; all others contain gluten.  Please refer to product information pages on our website www.melissas.com. Available year-round. Product of Italy. Delizioso!