SEASONAL FRUITS

Black Mission Figs

Available in the late spring through the summer months.

Figs have two crop cycles: first crop in the spring on last season’s growth and second crop is in the fall on the new growth and is known as the main crop. The matured fruit has a tough peel often cracking upon ripeness, and exposing the pulp beneath. The soft white interior contains a seed mass bound with jelly-like flesh. The edible seeds are numerous and generally hollow. The black mission fig is a member of the Ficus tree, which is a member of the Mulberry family.

Brown Turkey Figs

Available May through December.

The brown turkey fig has a variegated, purple skin with a greenish color around the stem Amber in color with a very mild flavor.

Green Adriatic Figs

Available summer into fall.

Adriatic figs are generally larger and plumper than black figs. When ripe, the Adriatic figs will be bright lime green with pink to brown colors . A heavy fig is a good sign that it is ready-to-eat now. Its flesh contains a rusted strawberry color, often served as a dessert. The pulp tastes like candied syrup and confectionery flavors that darker figs cannot achieve.

Pomegranate

Available in late fall and winter months.

Pomegranates grow on shrubby trees that average between 5 and 8 meters tall. Ranging in color from deep magenta to bright red, the fruits are roughly the size of an apple and have a thin but tough, leathery skin. The interior of the fruit is filled with seeds. The seeds of the Pomegranate are the edible portion. Select pomegranates that are plump, round and heavy.

Pink Pomegranate

Available fall through early fall and winter months.

Pink pomegranate not only covered with edible pink seeds, but they are much sweeter with a bit of a fruit punch flavor and nowhere as tart as the familiar deep red pomegranates. So good and refreshing, it makes a great addition to a seasonal salad. Pomegranate juice can be used to marinate or reduce into syrup and added to cocktails and smoothies.

Locally grown in California.

Fuyu Persimmon

Available fall through early winter months.

Fuyu persimmons also known as “Kaki” they have , pumpkin colored tones in both skin and flesh and when ripe. Their texture varies from crisp and succulent when young.

Locally grown in California.

Hachiya Persimmon

Available in late October through January.

Hachiya persimmons, when fully ripe are a beautiful deep orange. The skins are thin with a elongated acorn shape.

Locally grown in California.

Chocolate Persimmon

Available fall through the early fall season.

The fruit flesh is the color of brown sugar and cocoa with thin flat seeds. The flavor reflects the flesh color, filled with warm notes of chocolate and sweet baking spices. Unripe fruit is pale in color and texture. Chocolate persimmons can be eaten firm like Fuyu persimmon, but are truly at their best when ripe – tender and juicy!

Locally grown in California.

Chestnut

Fresh chestnuts are available from late fall through winter.

The Chestnut has a creamy white flesh and crisp texture. These nuts have a round shape and have the consistency of potatoes when boiled or roasted. chestnuts are gluten free and a good source of fiber.

Quince

Available during the fall months.

Quince resembles a large, lumpy yellow pear with a  strong aromatic fragrance, a musky-wild, tropical-like perfume. Astringent and sour, the flesh cannot be eaten raw and requires cooking to be edible. The fruit becomes a rich candy-like paste when slowly cooked and turns a deep apricot color with floral honeyed flavors.

For information about seasonality and availability, please inquire with your VegiWorks’ Sales Representative for more details.