What’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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