Limequats are a cross between a key lime and kumquat. They have a sweet tasting skin and bitter-sweet pulp with a flavor similar to limes. Roll the limequat between your palms to get the juices flowing and release the essential oils. Eat them whole (yes, the seeds too) like a kumquat or use the skins to flavor deserts and drinks.

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 California Keitt mangos.

California mango season starts with the Esquire Mango. With a subtly sweet flavor, the Esquire is the first variety coming out of the short season in California's Salton Sea area!

Nam Doc Mai (translates to sweet nectar of the blossom) is a Thai Cultivar and Thailand’s best known dessert mango. One of the world’s most coveted mangos and the mango best used in Thailand’s Famous Dish-Mango with Sticky Rice.

Super sweet Mallika Indian Mangos have silky and creamy fiberless sweet flesh. Pale green skin turns bright yellow with light pinkish and yellow blush tones.

Black Mission Figs are the most common variety with deep purple to black skin, watermelon to pink colored flesh and good flavor. They are delicious eaten fresh or dried.

Candy Snap Grapes have a wonderful tropical, fruity and sweet taste. High sugar and low acidity with firm, crisp berries make this a favorite.

Lamb Hass avocados have exceptional flavor and are easy to peel. It is very similar in appearance to the Hass but with a large robust size. This delicious late season avocado is a cross between a Hass and Gwen avocado.

Beautiful yellow bunched carrots from Sunrise Organic Farm are in season! The flavor is typically sweeter than orange carrots with nuanced flavors of celery, parsley, and parsnips. Great for eating raw in a crudité, roasted with your favorite summer herbs, served in a salad, or pickled.