Show 330, June 29, 2019: Mani Niall – “Baker to the Stars” Part Two

Baker to the Stars Mani Niall“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year.

For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco-luxury boutique hotel and treehouse resort with their own farm. They also source cacao from a neighboring farmer.

Mani provides some learned tips from Playa Viva on the prime havesting stage of coconuts for different purposes. Young coconuts are best for premium coconut water. On the other hand when you need to use the coconut for its meat an older coconut is in order.

We continue baking with Chef Mani of Mani’s Test Kitchen.

 

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Show 206, January 14, 2017: Robert Schueller, Director of Public Relations (The Produce Guru), Melissa’s / World Variety Produce, Inc.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s World Variety Produce has the answers.

Everything “Coconut,” for instance, is hot…Melissa’s is introducing Fresh Coconut. It’s fresh coconut juice (with no additives) in a genuine coconut grown in Vietnam. Also available are coconut hearts & slices, young coconuts, packaged coconut clean snaxs and lots more.

Also, trendy citrus abounds. Look for Neapolitan Tangerines right now. Neapolitan Tangerines are a brand new hybrid variety available commercially for the first time in limited quantities. This Neapolitan is slightly smaller in size than most tangerines, but has a big flavor with a very high natural sugar content. This fruit is seedless, easy to peel and extremely juicy.

A Bumper crop of the incredible Ojai Pixie Tangerines is on the horizon. Look for them in March.

 

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Show 182, July 30, 2016: Robert Schueller, Price of Produce, Melissa’s / World Variety Produce Continues…

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce.

Melissa’s Jackfruit is the world’s largest tree fruit, averaging between 15 and 33 pounds per fruit. This large fruit grows directly out of the trunk or branches. The exterior of the Jackfruit is covered with spiny, knobby bumps and is green in color.

As the fruit ripens the skin turns to a yellow color and is very fragrant. The pink or yellow flesh is best when eaten fresh with hints of mango and melon.

Jackfruit can also be enjoyed unripe, cooked in various recipes. The flesh of the Jackfruit can be used in desserts, as well. This soft, flaky, sweet fruit can be a delight for any meal. The many seeds in the Jackfruit are sensational when roasted, similar to a chestnut in flavor. Refrigerate Melissa’s Jackfruit. Choose Jackfruit with a strong fragrance and a deep yellow color.

Coconut Hearts are harvested before the meat is fully developed. At this stage, the water inside is at its prime, delicious, refreshing flavor. After you enjoy the coconut water you can cut the tender meat to make a perfect tropical snack. Coconuts are rich in fiber, vitamins and minerals. Coconut nourishes the skin as well as boosts metabolism. Coconut water is rich in electrolytes and potassium, making it a much healthier alternative to sports drinks that contain artificial sugars or color.

Hatch Chile season is upon us around August 9th. Check the Melissa’s Web site for the schedule of Weekend roastings around Southern California at your favorite food emporium.

 

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