Blood orange flesh is super sweet and a deep red almost purple color with a floral fragrance and berry flavor,  They are packed with vitamin C, carotenoids and are high in potent antioxidant properties. Choose a blood orange the same as you would any citrus, look for the heaviest fruit which means more juice. Cut into segments and enjoy fresh, in salads, desserts, or juices and smoothies.

Moro Blood Oranges are now coming out of the Central San Joaquin Valley. The red flesh varies in intensity depending on the variety, location where the trees are grown and the degree of fruit maturity.

Pummelos are the largest fruit in the citrus family and are best recognized by their refreshing, clean citrus fragrance. The Pummelo can be cut open and segmented in 4 easy steps.

Bacon Avocados have smooth bright green skin and creamy pale green flesh. Their mild flavor is delicious on avocado toast or in a winter citrus salad. Be careful when cutting this avocado into slices as the skin is very thin and delicate. We recommend peeling back the skin and then slicing the avocado.

The Feijoa, sometimes known as the Pineapple Guava, has soft, succulent flesh similar in texture to a pear with flavors of pineapple and banana and an intoxicating fragrance!

It is cold and rainy outside and its the time of year to keep ourselves extra healthy. The citrus season is picking up and Satsumas are in peak flavor with incredible healthy benefits. Try Earl’s favorite Satsuma smoothie recipes.

Pair Cranberries with Satsumas for a delicious Cranberry Sauce. Don’t miss Susan’s, Earl’s marketing manager, favorite recipe.

Yuzu has a tart, sour taste and has been described as similar to a grapefruit with overtones of orange and lemon. In fact, the flavor and incredibly aromatic fragrance is unique and difficult to describe and must be experienced to understand its lure.  Yuzu is rarely eaten out of hand and is highly coveted for the aromatic zest and tart juice.

Now is the season to roast Chestnuts! Chestnuts are a sweet fleshy nut with a starchy texture and a low fat content. Add them to your Thanksgiving stuffing, mash them like potatoes or try adding them to Japanese rice for a fall favorite. Open for links to recipes.