September Fruit Spotlight

Specialty Grapes
California Grape season is upon us, and now is the time to be adventurous by experiencing some fun grape flavors, shapes, and textures. Grapes are one of the oldest cultivated fruits, and historical records indicate they originated between Iran and the Black Sea as far as six to eight thousand years ago! Geographic expansion of civilization brought the grape to the Mediterranean region and extended to other regions of the world via trade. Flash forward to more recent times, and we find cross-breeding of over seventy species to develop many varieties we have today! All the grape varieties we list below are considered seedless, though they do contain small ‘tracer’ seeds. None of the varieties are GMO, and are cross-bred with various existing grape varieties to yield the shape, color, texture and flavor unique to each grape variety.

When selecting grapes, look for plump berries attached to stems. Shriveled or loose berries, dried stems, mold, or discoloration should be avoided. Store grapes in a perforated bag unwashed in the refrigerated crisper drawer up to ten days. Gently wash in a deep bowl or tub of water, gently swishing bunches being careful not to remove berries from stems. Pat dry. Washed grapes are best stored in slightly damp paper towel or plastic container and consumed within four to five days. Washed, raw or cooked grapes may be frozen, but will be very soft and flabby when thawed. This method is best to use leftover grapes in juices, smoothies, ices, etc.

Muscatos™ Grapes: Melissa’s signature line of best-tasting year-round grapes are generally sweeter than other common grape varieties. Melissa’s Muscatos™ range from sweet, crunchy green grapes crossed with the Thompson variety, crisp and flavorful sweet reds, and dark, jammy black grapes similar in taste to the Concord variety but with a softer crunch. They pair well with cooked pork and poultry, tuna and other seafood, tofu, greens, potatoes and breads. Peak season California grown grapes are available August through October, while our Chilean grapes are available February through March.

Moon Drop® Grapes: Developed by the same breeder as Cotton Candy™ Grapes, Moon Drops® are tubular in shape with a little dimple smack in the center of its base. A firm grape that pops when you bite it and its unique shape makes this grape fun for dipping or cutting into small disks and mixing into breakfast dishes or baked goods. As expected, Moon Drops® are a favorite among kids of all ages! Product of USA and available now through early October.


Red Tamarillo
Kia Ora, Mates and Lassies! This giant grape-looking fruit is also known as a tree tomato for its red color (though a yellow-orange skinned variety is also available). Tamarillos, when ripe and ready to use, yield to slight pressure and have a sweet-tart profile. Cross cut, their interior resembles a tomato; juicy segments with seeds separated by fleshy fruit, encased in a thick, inedible skin. Once ripe and washed, tamarillos may be consumed raw or cooked, always peeled, and often seasoned with a bit of sugar. Serve over ice cream, rough chopped and added to baked goods or salads or cooked veggies, sliced and served raw like a tomato in sandwiches and salads, seeded and puréed for smoothies or frescas, cooked or stewed then puréed for sauces.

Store tamarillos at room temperature until ripe, then refrigerate in a plastic bag up to four weeks, or wash, pat dry, and freeze individually with their peel/skin intact up to three months.

Available through October. Product of New Zealand


Tai Nung Papaya
Native to Mexico, this hybrid papaya variety is known for its flavor and beautiful orange-red semi-firm flesh. Interestingly, many papaya varieties are ripe when their skin turns yellow. Tai Nung skin, however, remains mostly green when ripe. We like to say this variety of mango is ripe when 50% green and has a slight amount of give. Additionally, this variety does not have the off odor of traditional larger papaya.

Here is a bit of papaya trivia: Do you know papaya enzyme is used to tenderize meat? This is why fresh papaya prevents gelatines from setting. Do you know papaya seeds are edible? The seeds have a peppery flavor and slight crunch, but limit your intake to only a few as you can have tummy distress (after all, they do tenderize meat). Papaya is a member of the latex family and a few of its cousins are walnut, jackfruit, and figs.

Select Tai Nung papaya with no cuts, abrasions or mold. Fruit should be firm. Allow to ripen at room temperature until it reaches a slight give and the skin is no more than half yellow. To prepare, wash the fruit well and pat dry. Peel the skin with a vegetable peeler, or place on a secure cutting board and halve, scoop out the seeds, then pare off the skin with a peeler or paring knife. Feel free to cut into quarters, then peel for easier handling. Unpeeled fruit can be stored in plastic wrap and refrigerated up to five days. Freezing is an option if planning to use it in smoothies, as the texture will be lost once defrosted. Freeze up to three months.

Try this refreshing and satisfying fruit combined with other tropical fruits, poached skin on in simple syrup, cinnamon, lime juice to taste, and serve with a dollop of crema or yogurt.

Enjoy this tasty fruit year-round! Product of Mexico.


Charentais Melon
Did you know many produce items are given common names after places, regions, persons, anatomical shape, etc., which is easier to remember than the taxonomic (species) name? A few examples are Meyer Lemon, named for the USDA produce explorer seeking new species, or Starfruit for the fruit’s unique shape when sliced. Charentais Melon is named for a region where the melon was initially grown in Western France north of Bordeaux and is now available in the US and Dominican Republic, depending upon the season.

Charentais melon is a smaller, ‘personal size’ melon with netted skin, light green ridges, seeds, and firm, juicy flesh. It has a pronounced melon flavor with a honey finish and is more manageable in size than its cantaloupe cousin. So tasty, simply cut and seeded and sliced, but be a bit adventurous and try some of the following ideas: Go classic by serving wedges of melon wrapped in prosciutto; place melon balls in a deep bowl and fill with chilled sweet white wine; cut into chunks and toss with fine diced jalapeño or serrano peppers, cilantro, a few pinches of salt, and a generous squeeze of lime; or seed and pulse chunks and make refreshing aguas frescas or melon sorbet. Of course, there is always the classic melon half with a scoop of French vanilla ice cream!

Select melons that are heavy for their size and absent of soft spots, mold, cuts, or cracks. There should be a bit of fragrance peeking through riper fruit, and melon should give slightly when the stem end is pressed. If further ripening is needed, leave it on the counter for a few days. Once ripe, it may be refrigerated for a few days to slow further ripening. Prior to cutting, wash the melon well and pat dry. Using a non-skid cutting board, cut in half through the equator, not stem end to blossom end. Scoop out the seeds and discard them, then cut the melon into quarters, slices, etc., For cubes, cut off the rind first. Consume cut fruit within two to four days, or place in a freezer bag, label, and use for frescas or soups garnished with sprigs of mint, rosemary, or thyme.

Available now through May. Product of Dominican Republic or USA.


Starfruit
Here is another tasty and exotic fruit named for its shape. This fruit looks so unusual hanging from the tree, tubular with ridges. Once harvested and taken home to enjoy, this yellow-colored fruit can be cross-cut to reveal a star shape. How pretty—a yellow star!!

Carambola, more commonly known as Starfruit, has a citrusy flavor with crisp flesh and edible skin, though most prefer to trim the tips where the skin can be a bit tough. Juicy, this fruit is usually served cut into its unique shape, but can be grilled or pickled for more depth of flavor and interest. Native to Southeast Asia, starfruit is often added to soups, curries, stir-fries, fruit platters, and as a snack (like an apple). Slice into star shapes and serve as garnish on platters, desserts, and refreshing waters.

Select fruit with a slight fragrance and free of blemishes, brown or soft spots. Fruit should feel firm, not soft or wrinkled. Store at room temperature until fully ripe with deep yellow skin. Once ripe, refrigerate for 1-2 days unwashed to retard ripening. Wash a pat dry fruit prior to preparation. We suggest slicing across rather than vertically to achieve the star pattern. Cut diagonally for a more dramatic look, but less yield. The stem and bloom ends may be slightly trimmed, as well as the tips, to remove any tough skin. Available year-round, barring Mother Nature’s whim. Product of USA or Taiwan.


Asian Pear
Did you know there is a difference between European pears and Asian pears? European pears are soft when ripe and generally quite sweet, whereas an Asian pear is crisp and firm like an apple and mildly sweet yet quite refreshing.

Asian pears are generally round, like an apple, and have a russeted skin. Picked when ripe and ready to eat, this type of pear is usually displayed at the grocery store with foam netting to prevent bruising. When gifted, they are presented in groups of three as two is an unlucky number in Asian culture. Here is a fun factoid- Asian pears, once each bud begins to appear, is often wrapped in a paper bag to protect the fruit from sunburn and to develop a thinner skin. Asian pear may be consumed raw and will not lose crispness when cooked, making it perfect for poaching in wine or juice or adding to cobblers or stuffings. This pear pairs well with many of the same ingredients as European pears.

Select pears that are firm and fragrant; no bruises or soft spots. Store at room temperature up to 5 days, or refrigerate up to 2 months. Wash fruit well just prior to preparation. This fruit does not freeze well.

Product of USA, China.


Feijoa
Also known as pineapple guava, this fruit, when ripe, is fragrant with a pineapple/grape/citrus profile. Although often called pineapple ‘guava’, and is often substituted in recipes for guava, this fruit is not of the guava family and is elongated in shape, not round as a guava. Pair them with other fresh fruits, especially strawberries, kiwi, tropicals, and citrus. Feijoas, once ripe and ready to serve, can be added to quick breads, puréed for cocktails, or lightly tossed into sweet and sour combinations. The texture can be a bit sandy, but soft and flavorful.

Select fruit that yields to gentle pressure or is ‘avocado ripe’. It is ready when fragrant after a day or two. Wash and peel the fruit, trimming off only the stem and bloom end. Halve the fruit and scoop out the flesh. Toss in a bit of citrus or juice to reduce browning prior to serving.

Ripen, unwashed, and store on the counter until fragrant, then transfer to a refrigerator for up to two weeks. Once sliced, fruit does not keep well unless peeled and frozen to use in purées.

In season September to December. Product of USA and New Zealand.


Pomegranate Arils
Have you ever tried to peel a pomegranate and wondered if there is a better way to enjoy these juicy jewels? Well, you’ve come to the right website, www.melissas.com as we are known for creating or locating specialty and easy to use produce items.

Melissa’s pomegranate arils are an easy and convenient package containing only the pomegranate arils so you don’t have to have stained fingers, nail beds, counters and shirts! Simply open a package and enjoy any way you wish. Many consumers like to snack on them for their juicy and crunchy profile. That burst of juice is a significant source of Vitamin C and is known to contain anti-inflammatory properties. Others prefer to include them in dishes featuring fresh fruits, meats, and poultry. Make pomegranate spritzers or lemonade and add a few arils in frozen ice cubes for added interest. Top salads, ice cream, dessert pizza, cake or whipped cream for a burst of color!

Purchase pomegranate aril packages with tight-fitted seals and no runny juices. Check the dates. Packages generally have a 10-day shelf life. Thinking ahead, you may purchase and freeze arils in a single layer on top of parchment or wax paper. If you are planning to purée later, add to water or dressings. Thawing may cause some of the arils to burst or lose plumpness, but will still have great flavor and color. Product of Chile, India, or USA, depending on the season.


Baby Apple Medley
Fall is a time we look forward to for its crisp weather, comfort foods, and back to school! One fruit, I believe, is a harbinger of this season: Apples. Melissa’s Organic Baby Apple Medley is perfect for this season with its comfort meals and snacks because of the variety as well as size of fruit. A mixture of Fuji, Granny Smith, and Gala variety apples, the lunch bag contains one pound of snack or lunch box-size apples to satisfy a fruit hankering or provide a sweet, crunchy finish for lunch. The size of the apple is such that there is little chance of waste when children eat them and they are just enough to add to a fresh salad for two with champagne vinaigrette or bleu cheese and toasted nuts. Melissa’s Organic Baby Apple Medley is a nice addition to a small tray of game night snacks, backpack, or midday snacks. Grown in USA.