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GRAPEFRUIT
Pink Grapefruit Types
Two types of pink grapefruit are the Thompson and Foster grapefruit. Known as Pink Marsh grapefruit, Thompson grapefruit were first discovered in Florida in 1913 by W.R. Thompson, according to the Purdue University Center for New Crops and Plant Products. Thompson grapefruit are seedless with a light-yellow, smooth peel and pink flesh. Like other Marsh species of grapefruit, the Thompson has a low bitterness and fine balance of sugar and acid, according to IMG Citrus. A less popular brand of pink grapefruit is the Foster Pink Flesh, which was discovered in Florida in 1906. It has a smooth, light-yellow peel blushed with pink color, with a light buff-colored pulp that is pinkish near the center. The Foster grapefruit is tender and juicy, but it contains up to 50 or more seeds of medium size, which may explain its lack of popularity with consumers.
White Grapefruit Types
The White Marsh grapefruit, with a very smooth, light yellow peel and buff-colored pulp, are virtually seedless, extremely juicy and rich in flavor. A variety of white grapefruit with seeds is known as the Duncan, which is very juicy with a light-yellow peel and buff-colored pulp.
Rrd Grapefruit Types
Several types of red grapefruit exist, such as Ruby Red and Star Ruby. The Ruby Red grapefruit, also known as Redblush, were first discovered on a Thompson pink grapefruit tree in the 1920s, according to the Purdue University Center for New Crops and Plant Products. With a pale yellow skin, seedless interior and distinctive bright red flesh, the Ruby Red grapefruit taste ranges from somewhat bitter to sweet and tart. Ruby Red grapefruit are grown largely in southeastern Florida and are harvested typically from November to May.
Another red grapefruit species derived from the pink grapefruit Foster tree in the mid 1930s in Texas was originally known as Hudson Red. This species had a lot of seeds and a coarse texture, but after irradiation of the seeds, the result of one of the seedlings was the Star Ruby. The Star Ruby has a yellow peel and a bright red flesh about three times brighter than that of the Ruby Red. It has a pulp smoother and firmer than that of the Ruby Red. The Star Ruby is mostly seedless with a taste containing more sugar and acid than the Ruby Red species.
NAVEL ORANGES
Sunkist navel oranges are available from November through May, with peak supplies in January, February and March. Navel oranges are easy to spot in your produce aisle. They're the ones with the button formation opposite the stem end. Considered the world's finest orange for eating, navels are seedless, and they peel and segment easily.
Navel Orange Tips
For the best nutritional value and taste, juice only enough navel oranges to drink and enjoy right away!
Navel orange segments are healthy and fun kid foods for snacks and lunches, that pack and travel well. Peel the orange, then gently separate the fruit along the natural divisions.
Try this guilt-free treat: cut navel orange segments into low- or nonfat chocolate yogurt.
Toss some navel orange sections on your favorite cereal, pancakes and waffles.
APPLES
Golden Delicious
Golden Delicious has firm, white flesh and sweet crisp flavor. It is the preferred "all purpose" cooking apple since it retains its shape and rich, mellow flavor when baked or cooked. Its skin is so tender and thin that it doesn't require peeling for most recipes. Golden Delicious is very good in fresh salads and freezes well.
Fuji
Fuji's spicy, crisp sweetness and firm flesh make it an excellent fresh eating apple. It's also good in baking or applesauce and stores well. Fuji flavor improves in storage like fine wine. Fuji skin color varies from yellow-green with red highlights to very red. It was bred from a cross between Red Delicious and Ralls Janet varieties in Japan.
Gala
Gala is one of my absolute favorites for fresh eating. It is heart-shaped with distinctive yellow-orange skin with red striping. Gala is just the right size for snacking and is great in salads, good for baking and very good in applesauce.
Braeburn
Braeburn has high impact flavor. The crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. It's also good in baking, applesauce and for freezing. Braeburn color varies from greenish-gold with red sections to nearly solid red. Braeburn was discovered as a chance seedling near Nelson, New Zealand in 1952. Its probable parents are Lady Hamilton and Granny Smith.
Granny Smith
Granny Smith has crisp mouth-watering tartness. Bright green Granny Smith has a pink blush. Its tartness really comes through when baked and sautéed.
Jonagold
Jonagold is a blend of Jonathan and Golden Delicious apples, offering a unique tangy-sweet flavor with firm flesh. Jonagold is excellent both for eating fresh and for cooking.
Winesap
Winesap is the apple with old-fashioned flavor. Winesap has a spicy almost wine-like flavor that makes it the cider maker's first choice. Violet red in color, it's great as a snack and in salads.
Arkansas Black
Arkansas Black is well named with a deep red, almost black skin. It is rock hard, sweet and tart and a long storage apple.
Rome
Rome is the baker's buddy. Its mild flavor grows richer when baked or sautéed. Rome has smooth, blazingly red skin with sweet, slightly juicy flesh.
GRAPES
Arnesis- White
Arneis is an ancient grape variety native to the Roero district of Italy's Piedmont. Arneis, which has been translated as "little rascal" has had a long, but not always illustrious history. Like most of Italy's indigenous grape varieties, Arneis has only recently been cultivated and bottled as a varietal. For centuries, the local white Arneis, also known as Bianchetta and Nebbiolo Bianco, was most often blended into the Piedmont's full-bodied, rustic reds to augment their aromatic profile and soften their tannic edge. In the days before the laws of denominazione di origine controllata, even Barolo would receive a dollop of Arneis to enhance its aroma and tame its fire.
Since the 1970s, Arneis has come of age. With the advent of technical wine equipment and the enforcement of DOCG regulations in Italy, Arneis has been rescued from extinction and born again as Piedmont's finest and most expensive dry white wine. Arneis yields a medium-bodied wine of haunting bouquet. Spring flowers, stone fruits, and a waft of fennel are the scents and savors most associated with this charming, food friendly varietal that is highly adaptable to stylistic interpretation. It can be enjoyed quite chilled or slightly cool, as you like it.
Barbera- Red
The Barbera grape variety is the most successful type of grapes in Italy's Piedmont region, where it makes such wines as Barbera d' Asti, Barbera di Monferato and Barbera di Alba. Its wines are characterized by a high level of acidity (meaning brightness and crispness), deep ruby color, full body, and low tannin levels; flavors are berrylike. Nevertheless, plantings have declined sharply in the United States. A few California wineries still produce it as a varietal, but those numbers too are dwindling. Its main attribute as a blending wine is its ability to maintain a naturally high acidity even in hot climates. This wine grape varietal has more potential than is currently being realized and may stage a modest comeback as Italian-style wines gain popularity.
STRAWBERRIES
June-bearing strawberry varieties:
Any list of strawberry varieties will probably contain more June-bearing strawberry varieties than any other. June bearers are tremendously popular and common. They typically produce the largest strawberries, and do so over a period of two to three weeks, on average. Most June bearing strawberry varieties produce a harvest around the month of June, hence the name. However, strawberry varieties are further classified into Early Season, Midseason, and Late Season. By selecting strawberry plant varieties that produce during different parts of the season, you can prolong your harvest and enjoy fresh strawberries for an extended period of time. June bearing strawberries are most often of the Garden Strawberry variety (Fragaria x ananassa). June bearing strawberry varieties are often planted using the matted row system.
For reference, each of the June bearing strawberry types generally sets fruit for a total of 10 to 14 days. Early Season strawberry varieties usually begin fruiting in late spring. Early Midseason strawberry varieties begin fruiting about 5 days after Early Season varieties. Midseason strawberry varieties begin producing approximately 8 days after Early Season varieties. Late Midseason strawberry varieties begin fruiting about 10 days after Early Season varieties, and Late Season strawberry varieties begin their berry production about 14 days after the Early Season varieties.
Everbearing strawberry varieties:
Everbearing strawberry varieties aren’t really “everbearing.” They generally produce two harvests per year: one in the spring and another in the late summer or fall. Under ideal conditions, it is possible for some everbearing strawberry varieties to produce three berry harvests. Most everbearing strawberry types are of the species Fragaria vesca. In general, everbearing strawberry varieties put out less runners (or no runners at all) than the June bearing varieties, as most of the plants productive energy is directed toward producing multiple strawberry harvests. Everbearing strawberry varieties are often planted using the hill system or in locations where space is limited.
Day-neutral strawberry varieties:
Day neutral strawberry varieties are unique. Unlike June bearing varieties, day neutral strawberries will produce a good yield in the first year they are planted. They flower and set strawberries whenever the temperature is between 35 and 85 degrees. They will still be producing fruit in October during milder years. The drawback to day neutral strawberry plants is that they produce smaller strawberries than do the June bearing and everbearing strawberry varieties. Their fruit is usually small to medium in size, rarely exceeding one inch. Day neutral strawberry varieties are often planted using the hill system or in locations where space is limited.
BANNANAS
Burro Banana
The Burro banana is round and has a squared off ends. This is stubbier, smaller, and more rectangular in shape than Cavendish yellow banana. When ripe, the skin is yellow with black spots, and the flesh is creamy white. They have a tangy, almost lemony flavor. This burro banana can be eaten fresh, and cooked in all recipes.
Red Banana
The Red banana is heartier and slightly sweeter than yellow banana. When ripe, they have maroon/purple skin to almost black, and the flesh is pinkish, or salmon color. The Red banana has a raspberry hint of flavor. It also contains more beta carotene, and vitamin C than the regular yellow banana.
Plantain banana
The Plantain banana is starchy and lower in sugar. It has to be cooked before serving since it’s unsuited to eat it raw. Plantains are native of India, and grow mostly in tropical climates. Sometimes, it is preferred to potatoes or pasta in the Caribbean. Plantain usually has green color, when ripe, it is almost black. The flesh is creamy and yellowish or lightly pink.
Cavendish banana
The Cavendish banana is the most popular banana in the U.S. Sometimes it is also known as the Chiquita because Chiquita is the globe’s largest banana producer. America eats more bananas than any other fresh fruits. Banana usually eats fresh and can be use for many purposes such as bread baking, pie, muffins, yogurts, smoothies, puddings, and custards. Pick full-yellow bananas for salads or snacking. Use those with spots on the peel for baking, smoothies or recipes that call for mashed bananas. Avoid bananas with a gray tint or dull skin.As with all bananas, it is best to purchase while still a bit green. Bananas are nutritious and convenient to eat. They are cheap and always available. If you want to preserve bananas, put them in the refrigerator only after they reach desired ripeness. They can be refrigerated for up to two weeks. The color of skin will be darkened, but the flesh remains its flavor.
PEACHES White or Yellow
Peaches are excellent source of fiber. The peach develops from a single ovary that ripens into a fleshy, juicy exterior, making up the edible part of the fruit, and a hard interior, called the stone or pit. Peaches can be red, pink, yellow, white, or a combination of those colors. Peaches are used in desserts and appetizers that provides perfect combination of flavor and nutrition.
MANGOES
Chaunsa:
It is considered as one of the best variety of mangoes available in Pakistan due to the taste it has and the richness it possesses. It is usually available from July to the beginning of September.
Langara:
It is another variety available in Pakistan. It has a green skin and it has brownish yellow color. It has a very sweet pulp. So it is best suited for making the mango juices and mango shakes.
Sindheri:
It is another kind of mango available in Pakistan. It has the taste similar to Chaunsa types of mangoes but not actually has the same taste as a whole.
Dusehri:
Color is yellow when ripe, skin thin, pulp fibreless, fiesh firm, very sweet in taste, stone very small, mid season (July), keeping and peeling qualities good.
Anwar Ratole:
Arguably the best tasting mango, If you ask a mango lover. The name Ratole based on a Village name in India. That tree, and its successors, have bestowed fame, moderate affluence and, more recently, frustration on the people of Rataul village, arguably the mecca of Pakistani mango lovers.
Ratnagiri mango:
Ratnagiri is a small idyllic coastal town – 330 kilometres south of Mumbai.
It is famous for golden Haapus or Alfonso mangoes and for the horse shoe shaped fort.
Alphonso:
The Alphonso Mango is named after Afonso de Albuquerque. This was an exquisite and expensive variety of mango, that he used to bring on his journeys to Goa. The locals took to calling it Aphoos in Konkani and in Maharashtra the pronunciation got further transformed to Hapoos. This variety then was taken to the Konkan region of Maharashtra and other parts of India.
Sammar Bahisht:
Sammar Bahisht (in Urdu Sammar means fruit and Bahisht means Paradise) is a mango cultivar grown in different parts of the world. It originated as a superior chance seedling in Muzaffarnagar Uttar Pradesh, India. It got its name because of its pleasant flavor. The fruit is medium with a slightly flattened base, equal shoulders, greenish yellow skin, and yellow pulp. It has a very sweet, pleasant flavor and is sparsely fibrous. The fruit also keeps well and peels easily. It ripens from July to August.
Fajri:
Both in its green and ripe form is a very good tenderizing agent and therefore ideal to include in any marinade. In Pakistan they use a sour mango powder containing ground up green mangoes called Achar, both as a seasoning and tenderizing aid.
All Fruit Prices!
Small boxes
5 lbs = $14
10 lbs = $24
15 lbs = $48
Large boxes
30 lbs = $72
40 lbs = $96
