April Fruit 2026

DON’T FORGET “MOM” MAY 10 – ORDER AHEAD!
We get it. Not everyone has had a great mom, but we’ve all had someone who mentored us and is somehow credited with our successes as well as our quirks. That person deserves a little something special on Sunday, May 10. Check out Melissa’s offerings, from a beautifully wrapped Pinkglow® “Breakfast in Bed” tray to healthier noshing like Clean Snax® and Coco Snax™, or fresh fruit varieties that can be shipped to most regions of the U.S. Simply visit our home page and peruse our banner or scroll down to the various sections. Need help? Call our toll-free customer service line: 800-588-0151. And who would know if you’re “Mom” and just want to treat yourself? We won’t tell!

NEW SEASON!!! COLADA ROYALE™ PINEAPPLE
Our little lady went on a vacation in the sun and is now ready to PAH-TEE!!! Colada Royale™ Pineapples are low-acid, sweet pineapples with a hint of coconut, tasting just like the classic tropical drink, piña colada. Unlike many pineapple varieties, Colada Royale™ also boasts an edible core, providing a better yield and less prep time. About half the size of standard pineapples, Colada Royale™ offers all the nutrients of larger varieties yet is perfectly sized for two or ideal for adding to fruit mixes or recipes without worrying about leftover fruit. But if you do have any leftover, this is the perfect pineapple for pineapple whip or layered into coconut icing. Available April through December. Product of Honduras.

NEW SEASON!! HARRY’S BERRIES
It’s that time of year when the air along California’s Central Coast, where most strawberries in the U.S. are grown, becomes fragrant and strawberry sweet. One little family-owned farm in Oxnard has the technique down just right, providing some of the best strawberries in the region. Gean Farm is now owned and operated by multigenerational descendants of Harry Iwamoto, who began the strawberry farm decades ago. The family still plants, nurtures, and harvests fragrant, full-bodied strawberries now known as Harry’s Berries. Melissa’s provides Harry’s Berries to several fine restaurants and retail grocers throughout the U.S. Available through June, depending on Mother Nature. Grown in California, USA.

Here are a few tips for storing these precious seasonal gems: Select berries with no bruises or scuffs, which can hasten spoilage and mold. For berries sold in sealed containers, gently handle the package to look for freely moving berries and check the underside for signs of moisture or mold. Refrigerate unwashed berries in a single layer on a paper towel-lined tray or container for up to one week. To freeze, wash the berries, lay them flat on a towel to dry, then freeze them in a single layer. Once frozen, store in containers or freezer bags (for firmer fruit), taking care not to crush them. Only rinse strawberries as needed and gently blot dry with paper towels. Excess water can weaken both flavor and texture.

RHUBARB
And what pairs perfectly with strawberries? Slightly tart rhubarb with hints of raspberry. Good old rhubarb features long, red, celery-like stalks with the leaves removed, as the leaves are highly toxic. Also known as “pie plant,” rhubarb is actually a vegetable, yet it is often used like a fruit in desserts or shrubs for cocktails, and occasionally roasted or sautéed as a savory side. You may have noticed rhubarb in the wet area of the produce department.

Rhubarb, once washed and trimmed, may be eaten bracingly tart raw or pickled, sweetened when stewed (perhaps with cherries like Mrs. Knott’s in the old days), baked in crisps and pies, sautéed with chard or greens, grated into slaw, or made into jam, sorbet, or cocktail shrub. Select stalks that appear firm and glossy with skin free of damage or mold. Some stalks may show a transition from green to red, which does not affect flavor or quality. Refrigerate unwashed in a plastic bag for up to five days, or wash, pat dry, chop, and freeze for up to three months. Freezing will soften the fruit’s texture and cause juices to run when thawed, so frozen rhubarb is best used for baking or purées. Peak season is spring, though rhubarb is available year-round. Product of USA or Holland.

ORGANIC PAPAYA
Who knew papaya was such a powerhouse of nutrition? Add the USDA Certified Organic classification, and this fruit becomes a win-win. Archaeological notes indicate papaya originated in South and Central America and later reached Asia in the 1500s by way of Spanish explorers. Today, the fruit appears in cuisines around the world. Orange- and yellow-fleshed produce is often associated with immunity, and papaya is a nutritional standout due to its high vitamin C content, which supports immunity and skin health, as well as folate, which helps prevent neural tube defects and supports cardiovascular health. Papaya also contains papain, a natural enzyme often used in meat tenderizers. Its small black edible seeds have a peppery flavor and contain fiber, antioxidants, and minerals, though they should be consumed in moderation.

Select papayas that are avocado-ripe with no signs of bruising, cuts, or mold. They may ripen unwashed at room temperature for a day or two. Once ripe, refrigerate dry and unwashed for up to three days. Washed, halved, and seeded papaya can be served as a vessel for salads, fresh fruit, or seafood. The flesh may also be sliced, chunked, grilled, poached, or puréed. Try grilled papaya mashed into butter with honey for seafood or breakfast breads, puréed into dressings and marinades, or frozen for smoothies. Adding raw papaya to gelatins or custards will prevent them from setting, so cook or poach the fruit first when using it in those dishes. Available year-round. Product of Mexico.

MAMEY
Another specialty fruit shaped somewhat like a coconut football, mamey has sweet-potato-orange flesh with a texture like sweet potato but flavors reminiscent of apricot and peach. Its large brown seed is inedible. Popular throughout Latin America, ripe mamey is often eaten fresh with a squeeze of citrus and a dash of chile powder, or puréed into shakes and batidos, or frozen like ice cream. Pair this exotic fruit with liqueurs, berries, citrus, winter spices, and dried peppers. It may also be poached in diluted wine, liqueur, or apple juice with a hint of nutmeg and served warm or chilled.

Select mamey that yields gently to pressure with no mold, cuts, or soft spots. It may ripen unwashed at room temperature for up to three days or be stored ripe in the refrigerator, unwashed and dry, for up to 14 days. Available through October. Product of USA.

PASSION FRUIT
Another nutrient-dense tropical fruit, passion fruit rewards patience. On display, the fruit appears smooth-skinned and purple, about the size of a golf ball to a medium egg. While it can be purchased at this stage, it is best to allow the fruit to ripen at room temperature for up to a week until wrinkles and fragrance develop.

To prepare, wash and dry the fruit, then cut it in half on a slip-proof cutting board with a serrated knife. Scoop out the sweet-tart juice and edible seeds. If you have several fruits, the pulp may be frozen for future use. Passion fruit is delicious eaten straight from the shell, drizzled over seafood, stirred into dressings and marinades, blended into cocktails, spooned over custards, folded into pavlovas, or added to pastry fillings. It pairs beautifully with fruits, greens, cruciferous vegetables, root vegetables, seafood, and plant-based proteins. Available from New Zealand now through June, then from the USA August through November.

FEIJOA
A favorite fruit among South Pacific Islanders and adventurous fruit lovers alike, feijoa (pronounced FAY-joe-ah or FEE-joe-ah) is also known as pineapple guava, though it is not related to guava. This small green fruit has thin skin and a distinctive flavor combining notes of pineapple, quince, lemon, and guava.

Allow the fruit to ripen from rock-hard to avocado-firm at room temperature for several days, turning occasionally to prevent bruising. The skin color remains green, but the fruit will soften and become fragrant. Once ripe, wash and peel the fruit or scoop out the flesh with a spoon. Feijoa pairs well with fruits ranging from apples to dragon fruit, and especially pineapple. It can be made into jam, folded into banana bread, sautéed with seafood or light meats, or added to fruit or green salads. Overripe fruit can be puréed for margaritas, daiquiris, or quick bread recipes.

PINKGLOW® PINEAPPLE
Planning a last-minute Easter brunch or preparing ahead for Mother’s Day? Pinkglow® Pineapples are sure to impress. This low-acid, juicy pineapple with vibrant pink flesh took more than a decade to develop in Costa Rica. Because the crown is used to propagate future fruit, Pinkglow® pineapples are sold without their tops.

Serve cubes with Ojai Pixie Tangerines, pomegranate arils, and slices of jicama or coconut, or make a refreshing pink pineapple juice with a skewer of orange, cherry, and melon. If a full pineapple seems too large, consider Petite Pinkglow®, about two-thirds the size of the original. Both Pinkglow® and Petite Pinkglow® pineapples are available year-round. Grown in Costa Rica.

MELONS!!!
Who says you have to wait for summer to enjoy refreshing melons? Melissa’s offers a wide variety of melon types year-round, including watermelon, musk melons, and Tuscan-style melons. Despite their sweetness, melons are lower in sugar than many fruits, low in calories, hydrating, and a good source of fiber and nutrients.

When selecting melons, choose one that feels heavy for its size. If you like to “thump,” reserve that technique for watermelon and look for the yellow field spot, which indicates the melon ripened on the vine. Personally, I rely more on weight for size and the presence of that yellow field spot.

ORANGE CANDY™ MELON: Bright, smooth, and yellow-skinned, this melon really does taste like orange hard candy. Its firm flesh provides sweetness without being overly sugary. Try pairing it with peppery arugula or bitter radicchio, or purée and strain it for sorbet or sherbet. Available through May. Product of Mexico.
CHARENTAIS MELON: If you have not experienced this fragrant, personal-sized melon from the Charentais region of France, now is the time. Serve slices wrapped in prosciutto for a classic pairing. Available through May. Product of the Dominican Republic.
MINI WATERMELON: The tiger-striped variety is seedless and features deep red flesh. This smaller watermelon is perfect for easy refrigeration and serving. It yields enough for six to eight people or a refreshing pitcher of watermelon fresca. Don’t forget the Key limes.
YELLOW WATERMELON: Did you know yellow watermelon is actually the original watermelon color? Its golden flesh is sweet and refreshing and is often mistaken for pineapple when sliced. Serve thick sticks sprinkled with Melissa’s Chile Lime Seasoning.
ORANGE WATERMELON: A bit milder than red watermelon but still sweet, this variety often tricks kids into thinking it’s cantaloupe. Sprinkle with Melissa’s Pico de Gallo seasoning for a little “pinch of the rooster’s beak.”

SEEDLESS LEMONS
Discovered in Australia, seedless lemons make life easy. No more catching seeds while squeezing. Melissa’s seedless lemons provide bright juice and fragrant zest perfect for cooking, baking, beverages, sauces, natural cleaning, and more. Available year-round. Product of USA.