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.

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.

Refreshing Dragon Fruit is a delicious superfood.  It is also known as pitaya, pitahaya, or strawberry pear.  The flesh has edible seeds, and the flavor is slightly sweet and tastes like a cross between a kiwi and a pear.

Meet the newest pear arrival! Forelles are one of the smallest varieties of pears, a little larger than Seckel pears.

Winter is 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.

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.

California Wild River Kiwis are in season! Now harvesting red, green and gold Kiwis. Red Kiwis are sweeter than green with berry notes of strawberry or raspberry with a slight tang. They have a delicious creamy texture. Grown along the Yuba River in the fertile Sacramento Valley.

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!

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.