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Baby Avocado Cocktail Baby Avocado Cocktail Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Also known as Finger Avocados, Avocaditos, and Cukes. Cocktail avocados are actually the result of a flower on the avocado tree that did not pollinate properly. California is a major producer; some are imported from Mexico and Chile. Taste & Appearance: Pickle-shaped cocktail avocado is entirely edible as it has a thin tender skin and no center seed. Weighing about one ounce. Only about two and one-half to three inches long and about one inch in diameter, its succulent flavor is much like that of the larger California avocado. Available: April & May Very Sporadically From: California Usage: Must be fully ripe to be enjoyed. Delicious eaten out of hand, Sliced or halved, this small version of the avocado adds a dressy touch to a variety of salads. Serve with a favorite salsa. Partner with red onion, cilantro and tomatoes. Pack Size: 10 lb Baby Banana Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Also known as Finger Banana, Ladyfinger Banana, Niño Banana, Murapo, and Orito. Taste & Appearance: Has a very dense creamy texture and offers a deliciously sweet flavour. It only measures about 3-4 inches in length. When ripe it has a bright yellow color and has thin skin compared to the common banana. A typical bunch produces eight to ten bananas. Available: Year Round From: Equador Usage: Enjoy the baby banana simply eaten out of hand. Or, slices make a delicious addition to fruit salads and are an especially tasty treat when gently sautéed in butter and sprinkled with brown sugar. You can use them to flavour custards, puddings and pies. Puree and add flavour and texture to fruit juices, smoothies, malts and shakes. Use overripe bananas for banana bread, muffins, cakes and cookies. Flambé sliced bananas and serve over ice cream. Because of the density of the baby banana it may take a few extra minutes to cook. Pack Size: 15 lb Baby Kiwi Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Also known as hardy kiwifruit or Kiwi berry, this item is a mini relative of the conventional kiwifruit but without the fuzzy skin. Taste & Appearance: Tasting like a blend of melon, citrus and strawberry, the juicy pulp delivers a delightful flavour all of its own with a refreshing lemony edge. Except for the tiny, edible black seeds the texture is soft and creamy and about the size of a grape or a large olive. Available: February to mid-March from New Zealand September to October from Oregon Usage: A perfect size for snacking, this little fruit makes a tasty edible garnish. Pair with vegetables, endive, avocado and radicchio. Toss with duck, chicken, light seafood or ham; drizzle with ginger-flavoured dressing. You can also blend it into fruit shakes. Or try serving it with tuna, chicken or turkey sandwiches. Perfect size for dressing up kabobs. It also contains an enzyme that tenderizes meat, so try pureeing and spreading on meat, pricking the meat with a fork and letting it stand for thirty minutes before grilling (puree only until just liquefied)—top with a dollop of whipped cream. Because of the meat-tenderizing enzyme contained in this fruit, you will need to (poach it lightly first before adding to mould.) Pack Size: 12 x 4 oz Baby Pepino Melon Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: The word "pepino" is Spanish for cucumber. Taste & Appearance: Entirely edible, skin and all, its tender yellowish-gold pulp is fine-grained and sweetly aromatic, intensifying as it ripens. Some describe its flavour as a gentle mix of a banana and a pear while others say it tastes like a mild cantaloupe. It is wrapped in an ivory to light-green smooth skin that is streaked with purple or mauve markings. Turns gold and orange when ripe. Available: Year Round From: California, Chile, New Zealand & Peru Usage: Blends with other fruits in fresh fruit salads. Use as a refreshing garnish for almost anything. Slice or spoon out flesh. Enhance flavour with lemon or lime juice, salt and pepper and fresh sweet basil. Chill to serve. Pack Size: Tray Baby Pineapple Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Also known as Queen Victoria. Taste & Appearance: Deliciously sweet and juicy with a pale yellow to yellow flesh, offering a sweet aromatic and pleasantly acidic flavour. These smaller versions weigh in at about one-and-one- half pounds. This extraordinary pineapple variety has no core, making it entirely edible. Available: Year Round From: South Africa Usage: Fancy and classy, this unique pineapple makes scrumptious desserts and takes pineapple upside down cake to a new dimension. Add its sweetness to fruit salads. For a festive dessert or breakfast, serve slices on the quarter shell. Others love adding it to chilled beverages. You can enhance its flavour with fresh or ground ginger, cardamom, mint, cloves, orange liqueur, orange juice, rum, rum flavouring or a sprinkle of brown sugar. It pairs especially well with fish and meat entrées. For example, you might try baking it with pork or chicken. Pineapple also makes a tasty accompaniment for vinaigrette-dressed turkey or chicken salad. Thread pineapple chunks on skewers alternating with other fruits, seafood or meats and grill. Serve slices as edible garnish, adding a strawberry or pitted cherry on a toothpick. Pack Size: 10 count Apples Lady Gala Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Although apples are a very old fruit, the Lady Gala apple is a relatively new variety. USA grown, Washington State and California are major producers of this fine apple. Taste & Appearance: mainly red in color with hints of greenish-yellow vertical stripes. These apples are fairly resistant to bruising making it a very appealing accent piece. Gala Apples are considered to be one of the sweetest varieties around, making this a perfect dessert apple. With its soft crunch and juicy interior, this apple is suitable for any occasion. Available: February to September From: USA Usage: Not only great for eating out of hand, this attractive apple's exceptional good looks make it perfect for decorating table centerpieces. Add to a fresh fruit or Waldorf salad. Pair with sausage, meat and fowl dishes. Use them while baking muffins, quick breads, cookies, cakes, sauces, and tarts. Cubed, sliced or grated, an apple adds an instant delicious zip to a dish and never overwhelms other ingredients. Pack Size: 10 lb Banana Red Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: A comprehensive poll showed that American’s favourite fruits are, in order bananas, apples, seedless grapes and oranges. Taste & Appearance: The flavour is sweeter than a regular banana and the flesh is firmer. When ripe, the soft flesh should have a purplish hue. To test for ripeness, the red banana should yield to gentle thumb pressure. It’s shorter and larger around than the average banana with red skin and pink flesh. Available: Year Round From: Equador Usage: Enjoy out of hand or add this creamy texture to fresh fruit salads. Indulge in luscious banana desserts such as puddings, custards, muffins, pies, cakes and quick breads. For a unique snack or dessert you can make candied bananas. Place six peeled bananas and one-half cup flaked coconut in a large crock-pot. Sprinkle with one-half teaspoon cinnamon and one-fourth teaspoon salt. Mix together one-half cup dark corn syrup, one-fourth cup melted butter or margarine, two teaspoons grated lemon peel and one-fourth cup lemon juice. Pour over bananas. Cover crock-pot and cook on low one to two hours. Refrigerate to delay ripening. Note: To prevent bananas from turning brown in fruit salad, drop a banana in boiling water for two to three seconds until it turns dark brownish-black; carefully lift out from water; peel. The banana will actually stay fresh. Pack Size: 20 lb Blood Oranges Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Originally brought to the United States by Spanish and Italian immigrants, there are two varieties, the Ruby Red and the Moro, which are grown in California, Florida, the Gulf Coast and Texas. Taste & Appearance: Has a raspberry overtone and is sweet and less acidic than regular oranges. The color of the blood orange is due to a pigment called anthocyanin which is not usually present in citrus but common in other red fruits and flowers. Some blood oranges are seedless. Available: October to May From: Australia, California & Sicily Usage: The unexpected color of blood oranges makes them especially attractive as a garnish or in salads. Add to soufflés, sherbets, and ice cream or make a tasty marmalade. Colourful slices of this decorative orange make an attractive edible garnish for almost anything. Use chunks or slices instead of lemon or lime to accent chilled beverages. The red-colour juice of this special orange is absolutely delicious. You can even try freezing the juice in cubes to enjoy throughout the year. The peel may be used just the same as any other orange for adding flavour to relishes, salads and baked goods. Pack Size: 10 lb & 20 lb Budda Hand Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: In the Orient, this special fruit is considered to be a source of prosperity and is often placed near cash registers.
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