Fall in Love With Fruit This February
Cupid’s Kettle Corn
Not a fruit, but definitely worth mentioning! Our latest and greatest treat for February: Pink and Red Kettle Corn with Bubble Gum and Cherry Flavors! YUM!
Enjoy this as a snack, but you can also get creative and toss it into fruit salads or make it into a ball by binding it with melted marshmallows. Give it as a sweet gift or bring it to the office to share! Whatever you do, you won’t want to miss it!
Meyer Lemons are also referred to as cooking lemons. They should not be confused with the regular lemons you find in the grocery store; Meyer Lemons are rounder in shape, have thinner skin, and the skin may have an orange blush. They are thought to be a cross between a lemon and an orange.
The Meyer lemon tree was brought to the U.S. from China in 1908 by an employee of the U.S. Agriculture Department named Frank Meyer. It was first used as an ornamental tree until about 20 years ago. Some California chefs discovered their delicious flavor and fell in love with them, creating a need for a few small commercial growers to produce them. Meyer lemons are sweet-tasting and can be eaten whole, including the skin and seeds. They have a nice tartness that gives a kick to everything they are used in. They are well suited in desserts because of their flavor. Meyer Lemons should be used immediately after purchasing (within 2 to 3 days). Keep them stored in the refrigerator for best flavor.
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 is 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.
The pummelo, a Chinese Grapefruit or “shaddock,” is a native fruit to Southeast Asia. Pummelos are often thought of as a “good luck” fruit, especially during Chinese New Year. They are thought to be a distant relative of a common grapefruit. Pummelos have a very thick rind with fruit about the same size as a regular grapefruit in the center. They are delicious as a snack or even as juice.
Pummelos should be eaten as fresh as possible for the best flavor. They can be kept refrigerated or at room temperature. They are an excellent source of Vitamin C. In China, pummelos are thought to aid digestion, making them even more popular.
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 citruses 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 3 ½ ounce serving. They are also an excellent source of vitamin C.
Convenient and ready-to-use, Melissa’s new Jackfruit pods take all the work out of preparing fresh jackfruit. No mess, but all the delicious goodness—eat it right out of the package! Jackfruit contains about 160 calories per cup (sliced) and has no fat or sodium. It is a good source of vitamin C and contains a decent amount of potassium.
Melissa’s strawberry papayas are the sweetest, most flavorful of all papayas. They are beautiful green on the outside, with a salmon-pink inner flesh. They are very fragrant and juicy. Strawberry papayas are delicious when cut in half and the flesh scooped out—great in fruit salads, tropical drinks or even grilled. Papayas also make a delicious marinade as they can help tenderize meat. Try them sliced for breakfast or scooped over ice cream for dessert—any way you eat them, you will love them!
Strawberry papayas are available year-round. They can be stored at room temperature to ripen, then moved into the refrigerator until ready to eat. They are an excellent source of vitamin C and contain only 50 calories per cup.
Asian pears are thought to be a cross between an apple and a pear when actually they are closely related to a pear. They taste very similar to a pear but resemble an apple, which is where the name is derived. There are hundreds of varieties of Asian pears available today, making them available just about all year round. They are delicious eaten out of hand, firm and crunchy with plenty of quenching juice. Asian pears are great on fruit platters, salads, pies, desserts, or wherever you may use an apple.
Most Asian pears will last about 30 to 60 days when refrigerated, but it is always best to eat as soon as possible. Store them in the refrigerator, wrapped carefully so they will not bruise. Asian pears are handpicked and individually wrapped to prevent any bruising in shipping. Asian pears are a good source of vitamin B and potassium. They are also low in calories (about 44 per 3 ounces), making them the perfect snack.
Also called Custard Apple or Custard Fruit, this delicious heart-shaped fruit is a delicacy. They are a hand-pollinated fruit, which makes them a time-consuming commercial crop. However, since they are grown in so many areas now, supply is not a problem. The flesh of the cherimoya is cream-colored with large, black, inedible seeds. They have a flavor similar to a blend of strawberry, mango and pineapple. To eat one, simply cut it into wedges and spoon out the creamy flesh while discarding the seeds. They are generally eaten as is, but they can also be used in drinks, fruit salads or desserts.
Cherimoyas should be kept at room temperature until ready to eat and can be stored in the refrigerator for a few days after ripening. Cherimoyas are not a low-calorie fruit, containing about 94 calories per 3 ½ ounce serving. They are also a source of vitamin B and fiber.
Passion Fruit originated in South America, most likely Brazil. Now, passion fruit is grown worldwide. Passion fruit comes from the passion flower, a beautiful tropical flower with a wonderful fragrance. Passion fruit is generally purple but can also be golden, with a jelly-like golden flesh filled with soft edible seeds. Passion fruit looks like an egg, with a thick, hard shell that gets wrinkled as it ripens...the more wrinkles, the better the fruit will be. Contrary to popular belief, passion fruit is named for the bloom of the Passion Fruit flower. This bloom is thought to symbolize various parts of the Passion of Christ (such as the crown of thorns and the nails of the crucifixion) and not because of the passionate powers it was once believed to contain. Passion Fruit is generally eaten fresh but may be cooked in sauces and fillings. Simply halve the fruit and scoop the pulp and seeds with a spoon.
Passion fruit can be purchased with smooth skin for use later or with wrinkled, dimpled skin for immediate use. The more wrinkles, the better it will taste! Passion fruit can be frozen once the flesh is removed from the shell. It is best stored at room temperature. Passion fruit is very low calorie, with about 18 calories per medium fruit and contains vitamins A and C.
Also known as the African Horned Melon, this very interesting piece of fruit contains a lime green, jelly-like inside, with the texture of a cool cucumber and taste with a hint of cucumber, banana, melon and lime. The outer shell is spiky golden-orange and is often used as a serving dish filled with fruit salads, dips or other delicious recipes. Kiwano melons are also used to create exotic tropical drinks or delicious sauces for seafood, poultry and vegetables.
Kiwano melons last for several weeks without refrigeration from their initial picking. Once they “give” to the touch, they are ripe and ready to eat. Do not store them near apples or bananas, as these fruits will shorten their shelf life. They are low calorie with only 24 calories in 3 ½ ounces and contain more potassium than bananas. They are also high in Vitamin C.
Also called niño, ladyfinger, or finger bananas, baby bananas are somewhat smaller than even the most popular yellow Cavendish banana and are actually sweeter. They are native to tropical countries like Central and South America, the Caribbean and Mexico. Familiar in Latin American, African and Asian cooking, baby bananas are amazingly versatile. Shaped like a miniature slender banana, this small, crunchy specialty banana is usually eaten out of hand or sliced raw in fruit salads. Did you know… that the banana is considered an almost perfect food? The banana is very low in sodium, high in potassium, and contains approximately 6 vitamins and 11 other minerals.
The shape of this banana is flatter, smaller and squarer, yet just as versatile
as other bananas. The burro banana is described as having a tangy lemony
flavor. Once ripe, the soft flesh is creamy white or yellow with some firmness
toward the center. Used when firm, the burro banana can be sliced and added to
cereals or made into banana chips. Softened burro can also be mashed
and used in cake and other dessert recipes.
A sweet banana with a touch of raspberry flavor, the short and plump red
banana is easy to distinguish. The slightly pink and creamy flesh within a
reddish-purple skin is often used to add flavor and color to many dishes. Like the traditional banana, this tropical fruit is imported from Central America,
generally Ecuador. Red bananas are great in fruit compotes and salads or
used in baking as you would any banana.
Larger and firmer than dessert bananas, plantains are commonly used as vegetables rather than fruits because of their lower sugar content. Extremely popular in Latin American countries, plantains are also favored in West Indian and African cooking. Plantains are rarely eaten raw unless completely black to ensure ripeness and are usually baked or fried and served like a potato. These “cooking bananas” have a mild, squash-like flavor and are used in a wide range of savory dishes.