Kiwano Horned Melon taste like a mix of cucumber, kiwis and bananas when ripe. The fruit will have an orange rind and give slightly to gentle pressure when ripe.

The Warren is a gorgeous russeted juicy pear with a melting mouth feel.. The skin turns a golden yellow as it ripens and can develop a pretty blush in full sun.

California Keitt mangoes are super juicy and sweet with almost no stringy fibers and a small pit which means more fruit to eat. Don’t shy away from these green mangos because Keitts stay green even when ripe.

Heinke Family Farm in Paradise, (northeast of Chico in the Sierra Foothills) specializes in Concord grapes. These are the last organically grown commercial Concords grown in the U.S. The coveted Concord Grapes are highly aromatic with a floral flavor.

Gravenstein Apples are a local favorite out of Sebastopol grown by Johnny Appleseed from Solana Gold. It is one of the first California apples to be harvested and hints of fall around the corner.

Passion Fruit are ripe and ready to eat when they start to wrinkle. Cut in half, scoop out and eat the pulp and seeds! Pairs well with smooth and buttery Crespo Ataulfo Mangoes.

For over 30 years Chris Cadwell from Tutti Frutti has specialized in beautiful streaked, striped and unique shaped heirloom tomatoes. Cherokee Purple, Vintage Wine, Brandywine and Persimmon are a few of the incredibly flavorful varieties grown.

Ume Japanese plums are not for eating raw out of hand, as they are very astringent. Ume need to be processed before they can be eaten. How it tastes depends on how you prefer to enjoy it. Ume is commonly used to make salty and sour pickled plums called Umeboshi or plum alcohol called Umeshu.

The cherry season is very short in California and typically lasts 6 to 8 weeks depending on the weather or variety. Dwelley in Brentwood now harvesting sweet Tioga and Royal Hazel cherries.