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  • Elephant Garlic

    Sep 19, 2018

    Attention garlic lovers! Did you know that elephant garlic is the largest in the garlic family and is also close to the leek family? They can weigh up to a pound and contain five cloves on average.

    Appearance & Flavor 
    They've got thin skin, and their color can range from white to yellow. The cloves have a tint of yellow. Their taste is more mild and sweet than your typical garlic. Even though it is garlic, it's flavor is said to have only a hint of garlic, but mostly taste like part onion and part leek.

    Ways to Enjoy 
    Are you sick of the same old potato chip? You can make these crisps yourself instead. Raw or cooked, they taste great-or try them roasted, baked, or grilled in salad, pasta, or in a dip or spread.

    Availability & Origin 
    We get elephant garlic from California 90 percent of the time while the other 10 percent it comes from Argentina, China (their country of origin), and Mexico. That's right-they're yours all year long.

    Storage 
    When whole and unpeeled, store your elephant garlic in a cool, dry, dark place for up to a few months. After peeling or chopping them, you can store the pieces in the fridge in an air-tight container, yet you will want to use them within a day or so to avoid them losing flavor.

  • Ginger Root

    Sep 19, 2018

    Ginger root may look alien-like to you, but it turns out this root has been around even longer than you and I have-ginger root can be tracked back approximately five thousand years.

    Appearance & Flavor 
    The skin varies along a range of tan and has rings, though its firm flesh is an off-yellow color. The skin's thickness depends on when it was harvested; the thinner the skin, the less mature the root. Its aroma is strong with spicy overtones. Unsure of which ginger is the best? We've got you covered. Look for the roots that are smooth, firm, and heavy for their size. Avoid soft, wrinkled, or moldy ones.

    Ways to Enjoy 
    Have a fall gathering coming up? We found a recipe for a mean pork tenderloin that you should try out. Outside of the fall parties, you can use ginger raw or in juice, smoothies, teas, sauces, soups, salads, stir fires, and desserts.

    Availability & Origin
    Ginger root is available year-round from our top producers; China, Indonesia, and India. Those three countries cover 98 percent of the US supply. Hawaii provides the remaining two. Ginger is native to Southeast Asia.

    Storage 
    For whole and unpeeled ginger root, store in an air-tight plastic bag in your fridge's crisper drawer and it'll last about three weeks. After that root is partially cut, you'll need to dry the cut end and continue to store it the same way for the same amount of time. If it is entirely peeled, that'll cut its shelf life in half using the same storage method described above.

  • Escarole

    Sep 19, 2018

    Widely used in Italian-American foods, this lettuce variety dates to ancient Roman times.

    Appearance & Flavor 
    Escarole leaves are crunchy, crisp, and wide with a slight curl. The outer leaves are dark green, but the closer to the center you get, the lighter green they become. They taste bitter and have a nutty undertone. The darker the leaf, the more bitter the flavor. Make sure to choose one with a firm head and tight leaves-with no discoloration or mushy feeling.

    Ways to Enjoy 
    You'll feel like quite the chef as you bring out the nutty undertones of the escarole with this recipe. If you want to go the path of less effort, it works well raw in salads,  sandwiches, and lettuce wraps. However, cooking escarole can reduce its bitterness. Try adding it to stir fries, soups, and stews, or on its own braised or sautéed.

    Availability & Origin
    Though the peak seasons are spring and summer, you can still get escarole all year long. They were native to the East Indies, but now 90 percent of the Unites States' supply is grown in Salinas, California from March to November and then in Yuma, Arizona from November to March.

    Storage 
    For a whole head, do not rinse it, but wrap it in paper towels and store in an unsealed bag in the crisper drawer for up to four days. Uncooked and unwashed leaves can be stored in a perforated bag in the crisper for about three days. After being cooked, store them in an air-tight container in the fridge to get two days tops out of them.

  • Hatch Chiles

    Sep 19, 2018

    It's that time of year again: hatch chile time! They are only available for a short time so grab them while you can. 

    Appearance & Flavor
    Hatch chiles have their bright green and shiny flesh. When choosing your chiles, pick those that are heavy for their size, have medium-firm skin, are bright in color, have smooth skin, and, of course, not misshapen.

    Ways to Enjoy
    Kick your summer salad up a few notches with this recipe. Or try making the infamous chile relleno dish. Roasted is their claim to fame, but they are also great in soups, salads, sandwiches, dips, and salsas.

    Availability & Origin 
    Originally from Hatch, New Mexico, these chiles grow in the Hatch Valley, stretching along the Rio Grande. Other 'hatch' chiles grow in Colorado, Arizona, Mexico, and even China, but they cannot carry the true hatch name unless they come from the Valley. They typically start growing from mid-August until mid-September.

    Storage 
    Store unprepared chiles unwashed in a plastic bag in the fridge for up to five days of use. After being roasted, you have many storage options in order to enjoy them past their short season. 

  • Red Radishes

    Sep 19, 2018

    There are dozens of varieties of this taproot. The most popular and readily available among these is the red radish.

    Appearance & Flavor
    Radishes can come with or without their thin edible leaves. The bulbs themselves are a deep red and can be up to three inches in diameter. The flesh is crisp that is an opaque white. Their texture is like watercress with a peppery finish. The best ones are small to medium in size similar to that of a ping pong ball. Avoid ones that have blemishes, cracks, and wrinkles and the leaves should not be wilted or brown.

    Ways to Enjoy
    What could make radishes better? Bacon of course! Here's a great recipe for a side dish. They can also be eaten raw, roasted, braised, grilled, and pickled. Toss them in your tacos, pastas, sandwiches, and pizza. 

    Availability & Origin
    Red radishes are available year-round. In the US, they grow mostly in Texas and California. Beyond the US, Japan and China are large producers.

    Storage
    If you're purchasing a bag of radishes, inspect the bag to ensure it's free of mold. If the radishes still have their tops, cut them off completely with scissors since the tops can draw the moisture from the bulb. Then store them in a plastic bag slightly closed but not air-tight in your fridge's crisper drawer. They should last up to 10 days. After slicing, store those slices in an air-tight container in the fridge for up to five days. 

  • Red Bell Peppers

    Aug 15, 2018

    You know the red bell pepper as a vegetable, but technically it's a fruit since it has flowers. Did you know that red bells are just green bell peppers, but at the ripest stage of their life?

    Appearance & Flavor
    Red inside and out. The outside should be glossy and Smooth-glossiness indicates the pepper's ripeness. Inside, you'll find edible, bitter seeds and a sponge-like core. During the spring and fall, they are mild and sweet, but in the summer and winter, they take on a slight peppery flavor along with their sweetness. Choose bells that are deep in color, give slightly to pressure, feel heavy for their size, and have no bruises, scars, or soft spots. 

    Ways to Enjoy
    Dress up your typical salad with a vinaigrette that is anything but typical. Other familiar options include raw, cooked, roasted, pickled, pureed, and stuffed.

    Availability & Origin
    Red bells are available all year long since they are sourced from different countries. During the summer months, we get them right from California. For the winter, they grow best in Mexico. In the spring and fall, they fly in from Holland.

    Storage
    When ripe, you'll want to put them in the fridge as soon as possible. Since they need to stay hydrated, keep them whole in the crisper drawer near a wet cloth for a week-or 10 days if you're lucky. If you bring home one that's not yet ripe, you can store them at about 70 degrees and they will ripen within the span of two weeks. If they are cooked, store in an air-tight container in the fridge for about three days of good leftovers.


  • Iceberg Babies

    Aug 15, 2018

    Inspired by the demand for pre-packaged lettuce mixes, iceberg lettuce farmers created the iceberg baby by harvesting iceberg lettuce at a younger age. 

    Appearance & Flavor
    As far as appearances go, imagine an iceberg lettuce head, but about the size of a softball. The thick leaves are tightly bound together. The outer leaves are green, and the inner leaves range from a pale yellow to an opaque white. Since they have more water than most greens, they are crunchy and moist. Here's the check list you'll want to keep in mind when picking them out: fresh outer leaves, compact inner leaves, and no wilting or discoloration.

    Ways to Enjoy
    If you're a ceviche fan, take a look at this recipe-perfect for a light lunch or an appetizer. Being ideal for the wedge salad is their claim to fame, but just like regular iceberg lettuce, iceberg babies are perfect for many other salad blends. Try them as lettuce wraps or as a cup for other ingredients.

    Availability & Origin
    You can get these babies year-round. From November to March, they grow in Arizona and from April to October, California produces them.

    Storage
    Whole heads can last about five days in the fridge in a plastic bag. After being cut, they will last almost a week in an air-tight bag or container.

  • Orange and Yellow Bell Peppers

    Aug 15, 2018

    The color of bell peppers vary, but let's take a closer look at the orange and yellow varieties.

    Appearance & Flavor 
    Orange and yellow bells have insides to match their outsides. The exterior should be glossy and smooth. Did you know glossiness indicates ripeness? Inside, you'll find bitter edible seeds and a spongy core. Since we get our bell peppers from different locations during different seasons, the flavor changes slightly. In summer and winter, you'll find they are mild and sweet. During spring and fall, they're still mild and sweet, yet a tad peppery. Choose bells that are deep in color with no bruises, scars, or soft spots. They should give a little to light pressure and should feel heavy for their size.

    Ways to Enjoy
    Need a hearty breakfast? Start your day with one of these. For those of you who aren't morning people, here's a treat for dinner time. Otherwise, you can't go wrong with raw, cooked, roasted, pickled, pureed, or stuffed bell peppers.

    Availability & Origin
    These bells are available year-round. During the summer, they come from California. For the spring and fall, they are flown in from Holland. And in wintertime, Mexico is the main producer.

    Storage
    If they're ripe, get them in fridge as soon as possible. They need to stay hydrated, so storing them whole in the crisper drawer with a wet cloth near them will buy you a week to ten days. If your peppers aren't ripe yet, you can store them at about 70 degrees and they will ripen-but be patient! The process can take up to two weeks. After cooking them, place your leftovers in an air-tight container for about three days in your fridge.


  • Yellow Crookneck Squash

    Aug 15, 2018

    Worried about that defective neck? Don't be! It isn't a defect at all. It's perfectly natural-in fact, that's how the crookneck squash got its name.

    Appearance & Flavor
    Crooknecks, aptly named, resemble a soda bottle with a turned neck. They have bright yellow, shiny exteriors that can land anywhere on the spectrum between smooth and bumpy. Their flesh is pale yellow with soft, small seeds that are edible. As for flavor, these squashes are known for their slight nutty flavor and minor peppery zing. When picking them out, remember the sweet spot is between four and six inches in length and it should be firm and heavy for its size. Avoid crooknecks with uneven coloring, bruises, cuts, and soft spots.

    Ways to Enjoy
    We have a sweet crookneck recipe for you. Here's a helpful tip to keep in mind: make a lot, so all your guests can have the seconds that they will no doubt be craving. Chop them up raw and add some flavor to your salads. They're great grilled, roasted, sautéed, and braised, or cook them into sauces. This squash can even be used as a pasta substitute.

    Availability & Origin 
    Crooknecks are available year-round, though they peak during the summer months. Native to New Jersey, they have no trouble growing across the US during the warm, frost-free seasons.

    Storage
    As a delicate vegetable, they have a short life span. Raw in a plastic bag in the fridge, they will last you three days. After cooking them, you can refrigerate them in an air-tight container for about four days.

  • Altaulfo Mangoes

    Jul 05, 2018

    The champagne of fruits. Their trademarked name is "champagne"-all champagne mangoes are ataulfos, but not all ataulfos are champagne mangoes. 

    Appearance & Flavor
    These golden, oval-shaped mangoes are smaller and less fibrous than the traditional mango you're familiar with. They may be tough on the outside, but their bright yellow flesh is soft, juicy, and sweet. Here are some dead giveaways so you'll know when these mangoes are not ripe: when they don't yield to slight pressure, don't give off a strong aroma, or don't show a green tinge on their skin. A few days on the counter in room temperature should do the trick. But if you're in a rush to enjoy, put them in a paper bag with an apple or a banana because it'll really speed up the ripening process. Ripe ataulfos will have slightly wrinkled skin and possibly small brown spots and little scars.

    Ways to Enjoy
    It's getting hot out there! Cool off with a sorbet you can make yourself. Ataulfos can do it all. Try them out in salads, salsas, jams, tarts, pancakes, muffins, and waffles. You can sauté or puree them to add flair to a dish in need of a sweet sauce.

    Availability & Origin
    This variety is ready to go from spring to fall. Primarily grown in Central and Southern Mexico, you can also find them growing in California and Florida in a smaller quantity.

    Storage
    When ripe, don't store them in the fridge-their flesh will brown and they'll lose their flavor. You can place them in the fridge both after they ripen and after they're prepared. Unprepared, they'll last a week; prepared, they should keep for about three days.

  • Bi-Color Corn

    Jul 05, 2018


    Bi-colored corn is a staple on the Fourth of July! And no wonder it's so popular-corn is one of the most widely distributed crops in the world.

    Appearance & Flavor
    The kernels of bi-color corn are white and yellow and are tender, sweet, and juicy. The usual ratio you'll see is 75 percent yellow and 25 percent white. Fresh, tight husks range from pale to dark green-not yellowed or dry. To make a good corn selection, peel back the husk and look for plump, tightly-packed kernels that fill the entire ear. Large kernels at the top show the corn is too mature and will likely be starchy. If you pop a kernel with your fingernail and the liquid is watery, the ear is immature. A stalk that is white, dry, or brown is old and won't be providing that sweet flavor you're looking for.

    Ways to Enjoy
    If you're looking to switch up the classic corn on the cob for the Fourth or if you're bored with your average salad, we've got you covered either way with this recipe. Since sweet corn has high sugar levels, they need to be used in a few days or they will turn starchy and will have a dough-like flavor and texture. Eat them raw in salads, tacos, salsas, and soups, or enjoy them roasted, grilled, or boiled as well.

    Availability & Origin
    Developed on the east coast at the University of Massachusetts in the mid-20th century, bi-colored corn is grown all over the US; in the mid-west and southeast, plus Texas, Colorado, and California. Even Alaska grows corn in their greenhouses. But the largest producer is Iowa-growing triple the entire amount that Mexico provides. With all this production, it's easy to get corn year-round.

    Storage
    Store corn in its husk in the fridge and it'll last a few days. Cooked corn in an air-tight container can last a few days in the fridge. Stocking up on corn for the next sale at your grocery store? Store them in the freezer so they'll last longer. 

  • Red Swiss Chard

    Jul 05, 2018



    Did this 'swiss' throw you off? Red swiss chard-related to the beet-is not actually native to Switzerland. This vegetable is from the Mediterranean. 

    Appearance & Flavor
    Chard leaves are broad and wrinkly with distinct red stalks that feed into red veins throughout the leaves. With the earthy taste of a beet and the saltiness of spinach, the stalks are edible and juicy, yet bitter. When selecting, chose bunches that are not split, brown, or dried out. Dark green leaves and brightly colored stems are the freshest.

    Ways to Enjoy
    Want to be the talk of your next brunch? This frittata will get the people talking! Eat it raw, cooked, sautéed, baked, stewed, and grilled. Toss it into salads, pastas, and soups, or even top your pizza with it.

    Availability & Origin
    You can get ahold of red swiss chard all year long. From May to October, states like California and Washington are the main producers. Between November and April, Arizona, Texas, the Carolinas, and Mexico are the top growers.

    Storage
    Uncooked chard should be stored dry for up to five days in the fridge in a plastic bag, after squeezing out the air. After cooking, keep it in an air-tight container for about four days. Want chard at your disposal? Freeze it and it should last almost a full year.  

  • Patty Pan Squash

    Jul 05, 2018

    This squash has been compared to the looks of a flying saucer or a child's spinning top toy.

    Appearance & Flavor
    Patty pans are bright yellow and they turn green at the tips and their flesh is off-white, crisp, and juicy. They have a bright flavor with a sweet, grass-like finish. You can eat the entire plant, right down to the leaves and flowers. The larger they are, the tougher they become, so chose smaller ones; about two or three inches in diameter. You already know to steer clear of bruises, spots, and punctures, but also make sure to choose those that are bright in color.

    Ways to Enjoy
    It is grilling season, and this patty pan recipe will get your barbecue guests talking.  This diverse summer squash works well raw in salads, on sandwiches, or on top of a pizza. Try them braised, steamed, roasted, and sautéed. Patty pans can even be used as thickening agents in soups and stews.

    Availability & Origin
    Though they peak in summer, patty pans are available any time of the year. They originated in Italy, however, most of the commercial production comes from Central and South America. Here in the US, they are generally found growing in small household gardens or at local farmers markets.  

    Storage
    As a highly perishable veggie, the whole patty pan will last about five days in the fridge. After preparing the patty pan, store your leftovers in an air-tight container for up to three days.

  • Black Kale

    Jul 05, 2018

    Think all kale is bitter? Think again! Black kale is one of the most delectable varieties. You'll also hear it referred to as other aliases like lacinato, tuscan, or dino kale.

    Appearance & Flavor
    Black kale has deep blue-green leaves with purple undertones. A hint of nuttiness accompanies their earthy flavor. When they're young, they are quite tender, but as they mature, they need to be cooked before eating. When choosing black kale, ensure the leaves are not wilted or brown and that the stem ends are not brown, dried out, or slimy.

    Ways to Enjoy
    Want a healthier snack for your upcoming summer barbecue? We have the chip for you.  If young and tender, eating the leaves raw in salads is the best. For mature bunches, cooking them is easier than other kale varieties since they don't take much time. Now you just have to pick a way to prepare them! Try them steamed, braised, stewed, juiced, sautéed, or fried. Put them in your hearty soups or serve with meats and potatoes.

    Availability & Origin
    Available year-round with a peak in winter, black kale grows all over Europe and in Mexico. Though it's native to the Mediterranean, you can find it here in the US, in the New England and Mid-Atlantic corridor, out west in California, Arizona, and the Pacific Northwest, as well as in Texas.

    Storage
    Raw, unwashed, and stored in the fridge in a loose plastic bag, you'll get up to a week out of your kale. After cooking, close your leftovers in an air-tight container for up to four days. Not enough time? Get almost a full year out of your kale by freezing it.

  • Nectarines

    Jul 05, 2018


    Nectarines are just like peaches that decided to drop their fuzzy coats.

    Appearance & Flavor
    Nectarines are similar to peaches in size and shape. The smooth skin of the yellow variety has red, pink, and yellow highlights and the white variety has mostly reddish pink tones. Both varieties are highly fragrant and their flesh is soft and dissolves easily in the mouth. The flavor of a white nectarine is more subdued than the yellow since they are less acidic. The yellow nectarine's flavor is bright and sweet. The pit is inedible in both varieties. Don't even try eating the pits of either variety-the sour taste comes from its high levels of toxic hydrogen cyanide. When selecting them, avoid bruised or punctured ones; they are more susceptible to bruising since they have no fuzz like their peachy cousins. If the stem end is still green, the nectarine is not yet ripe. Leave at room temp and they should ripen in a few days.  

    Ways to Enjoy
    It's summertime! And your next barbecue is bound to be a hit with this great side dish.  Nectarines can be used in any recipe that calls for peaches. Eating them right out of the hand is the most popular way to enjoy, but you can also make desserts, jellies, and syrups from this fruit. 

    Availability & Origin
    Nectarines are available year-round and the peak during the domestic season of late spring into summer. California provides over 90 percent of the production between May to November, with Washington taking care of the rest. From November to April, Chile is our importer of choice. Although, China is the world's largest producer followed by some European countries. The US comes in third.

    Storage
    Do not store nectarines in the fridge until they are fully ripe. Any earlier, they will lose their flavor and juiciness. After they're ripe, place in crisper drawer and they should hold for up to a week. For cut pieces, place them in an air-tight container or tightly wrapped in foil or plastic wrap, and you'll get about three days out of them.

  • Dandelion Greens

    Jul 05, 2018

    Before you grab the weed killer, think about this: before the leaves of this 'weed' were considered a nuisance in the lawn, they were used for culinary and medicinal purposes dating back to the 11th century. 

    Appearance & Flavor
    The leaves of the common dandelion plant range in color from a pale to dark green. The strong flavor is tangy and bitter. The smaller and paler the leaves, the more tender and mild they are, but the larger ones are chewy and quite bitter. If the leaves come from a plant that has already flowered, the flavor is so strong that they are usually past being considered edible. Look for firm leaves and thin stems, and avoid those that looked wilted or limp.

    Ways to Enjoy
    If you're looking for a different way to include veggies in your breakfast, try this egg recipe. They can be eaten raw or cooked. When raw, their flavor pairs well with sweeter ingredients such as apples or peaches in salads. They can also balance well with saltier items like bacon or cheese. They make a great additive to salad dressing and work well infused in olive oil.  As for cooking these greens, try adding them to pastas, casseroles, and sauces.

    Availability & Origin
    Dandelion greens are available year-round. They are native to Eurasia, but they still grow in every hemisphere and in every state in the US, since they are a naturally occurring plant that spreads quickly.

    Storage
    Rinse in cool water, dry completely, and store in an open plastic bag or container. To ensure they don't get too cold, the crisper drawer should do the trick-they'll last a few days.

  • Jackfruit

    Jul 05, 2018



    It commands attention wherever it is... big time. The jackfruit is the largest fruit in the world. They can range in weight anywhere between 10 to 50 pounds, but some of these monsters have been recorded around 80 to 100 pounds.

    Appearance & Flavor
    The oval-shaped jackfruit is covered in fleshy spines. Unripe, they appear green and as they become ripe, they turn golden yellow. The fruit yields to gentle pressure when ripe and gives off a strong onion-like odor. Though jackfruit flesh and seeds are edible, the skin is not. The flesh, which resembles that of a banana, has a texture like chicken... and is even nicknamed the vegetarian's meat.  The tropical flavor of a ripe jackfruit will remind you of mangos, pineapples, and bananas. Don't expect the same pleasant flavor from an unripe one though-it will be crunchier and taste a bit meaty. The seeds are said to taste like chestnuts after roasting.

    Ways to Enjoy
    As you can imagine, cutting one of these giants is quite an intimidating task. Here's a tutorial to show you how.  You'll want to come prepared with gloves and cooking oil; the sap is so sticky that it's used to make glue in some countries.  Jackfruits make great additions to soups, stews, curries, casseroles, and fruit salads-just to name a few. Sick of the same old tuna sandwich? This take on the usual will make you want to ditch the tuna.

    Availability & Origin
    Jackfruits grow from May to August and then again from September to December. Brazil, Thailand, India, and Mexico are top producers, but you can still find very small amounts growing domestically in Florida and the San Diego area.

    Storage 
    Whole unripe jackfruits can sit out on the counter for about six days and about four days for whole ripe ones. After slicing them up, store the pieces in the fridge in an air-tight container for up to four days of use. You can also freeze the cut pieces to get a month out of them.

  • Bitter Melon

    Jul 05, 2018

    If you were picturing a melon, think again. Even though it doesn't resemble the "melon" part of its name, it is true to its name as far as being bitter-it's one of the most bitter in the world.

    Appearance & Flavor
    Bitter melons are long and slender, similar to a cucumber, but with rough, bumpy skin. Both the skin and flesh are edible. The flesh-the bitter part-is off-white with white seeds and quite crisp. When harvested, they are green while they're young, but once they mature, they turn orange. The more mature the melon, the more bitter.

    Ways to Enjoy
    Dying to try something new but not sure where to start? Give this traditional Chinese dish a shot. Bitter melons also make good company in your stir fries, stews, and curries. Or try them pickled or braised.

    Availability & Origin
    Native to India and grown across Asia, Africa, and Mexico, these fruits are available year-round. They can also grow in the southern US; in states like Florida and South Carolina. 

    Storage 
    For three days' worth of use, store them in the fridge whole and unwashed. After cutting, bitter melons begin the breakdown process, so it is better to prepare them after slicing them up rather than storing them that way.

  • Lyon Artichokes

    Jul 05, 2018


    The Lyon Artichoke is the king of all artichoke varieties, since they are the biggest. The Lyon also happens to have the biggest heart. Literally.

    Appearance & Flavor
    They are a commanding size; each Lyon can weigh at least one pound. Their tapered, thorny leaves are rounded and tightly wrapped around its center. This variety has the largest artichoke heart out of all of them, and they are sweet with a nutty, butter-like finish. To pick the best artichoke, find one with the leaves still tightly packed and  don't let a few brown spots scare you off.

    Ways to Enjoy
    The heart of the Lyon variety is its prized possession. Make a prized salad out of it. You can steam, braise, grill, and roast them. As for the hearts, they are great for sauces, soups, and purees, or top salads and pizza with some slices. Preparing an artichoke may look daunting with the spines and all, but you'll learn the tips and tricks with this short video.

    Availability & Origin
    During the spring and then again in the fall, these artichokes are at  their best. California is the largest producer by a landslide; 99 percent of artichokes in the US are grown there.

    Storage
    Store them unwashed in a plastic bag for up to a week in the fridge. Do not wash them until you are ready to prepare them. If you see the leaves beginning to spread away from the center, that's a sign that you should eat it as soon as possible.

  • Guava

    May 04, 2018

    With more than 100 species this tropical fruit, there's a flavor for everyone. We will focus on the most popular variety, the common guava, which is also known as the apple guava due to its color.

    Appearance & Flavor
    This smooth, spherical fruit gives off a tropical aroma and has a flavor like a mix of lemons and pineapples to match. When they are ripe, they are light green and may have some yellowness. Their flesh is the texture of a firm banana with the juiciness of an apple. To check for ripeness, gently press the skin-it should be somewhat soft and give slightly to pressure. Dark green ones that do not give to pressure are not yet ripe. Here's a little trick to quicken the ripening process: place them in a paper bag with an apple for 24 hours.

    Ways to Enjoy
    Of the many things you can do with guavas, we are definitely melting over this summertime jelly. Aside from that mouthwatering option, you can eat them raw, add them into desserts like cakes or custards, puree them, caramelize them, or enhance your typical juices with a few slices.

    Availability & Origin
    From spring to winter, these guavas are growing in the Caribbean, Central and South America, and Mexico.

    Storage
    When ripe, store your guavas at room temperature for up to five days.

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