Fruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chef are intrigued with the possibilities.What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet?
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.
Jackfruit can also be enjoyed unripe, cooked in various recipes. The flesh of the Jackfruit can be used in desserts, as well. The many seeds in the Jackfruit are sensational when roasted, similar to a chestnut in flavor.
Don’t overlook the Cherimoya. This heart-shaped sub-tropical fruit from Melissa’s will leave you pleasantly surprised with its tasteful blend of pineapple, pear, lemon, mango and strawberry flavors. On the outside, the Cherimoya has a pale green, shingled skin that must be handled with care to avoid bruising. Inside, the ivory-colored flesh of the Cherimoya is creamy (similar to a ripe peach) and contains several black inedible seeds.
Originally grown by Inca farmers in Ecuador and Peru, the Cherimoya is now savored world-wide. Pollination is done by hand to ensure an abundant crop.
Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, now continues with all the delicious and farm-fresh intel.
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