nuts about fruit

Warm and cozy with mulling spices

2011-11-21T08:30:00.000-08:00

Ahh. The warm scent of cloves, allspice and cinnamon. Cooking with these spices fills up a room with a lovely, comforting aroma that always reminds me of the holidays. There's no better time to brew up some hot mulled cider!

To make mulled cider or mulled wine, you can use any blend of spices you like, but typically, mulling spices include cloves, allspice, cinnamon and orange peel. Frieda's has a 3-ounce bag of mulling spices ready to go. It contains whole dried allspice berries, big chunks of cassia cinnamon, whole cloves and pieces of dried orange peel.

The ratio of spice to juice is about 1/4 to 1/3 cup of spice to a half-gallon of juice. I used Litehouse Gala Apple Cider.

I didn't have cheesecloth handy to make a spice sachet, so I just put the loose spices right into the pot with the juice.

I heated the cider in my slow cooker for 2 hours on low. The house smelled fabulous!

I just strained the juice to serve. I also strained the remaining cider and refrigerated it for later enjoyment.

Yum! If I had cinnamon sticks handy, they would have been perfect in these glasses with a wedge of orange or lemon. The perfect warming winter drink! (If you are feeling more naughty than nice, you can always add a splash of brandy to your mulled cider for a little extra warmth...)

Cheers,
Hazel

Fresh Young Coconuts: It's all about the water

2011-09-19T20:35:00.000-07:00

Coconuts are getting pretty trendy these days, especially the fresh juice or “coconut water” stored inside the shells of these tropical delicacies. Now, you don’t have to be in a tropical location to enjoy the water out of a fresh coconut: Frieda’s Specialty Produce distributes fresh, whole Young Coconuts to supermarkets around the country.

Not to be confused with coconut milk, coconut water is the clear, sweet, crisp and refreshing liquid known for its amazing hydrating abilities. Coconut water is naturally fat-free and contains an excellent balance of potassium and salt that can replenish your electrolytes during a sweltering day or strenuous work-out. Several brands now manufacture coconut water as a health and sports beverage, but fresh is always best.

Young Coconuts are harvested immature while the skin is still green. For shipping, the green outer skin is pared away to a white cylindrical husk with a pointy, pencil-like tip. Inside the thick, white husk is the familiar round coconut with its hard, fibrous shell. Inside the shell is a cavity filled with sweet, refreshing water and a thin layer of soft, jelly-like flesh.

To open a Young Coconut, you will need a strong, large knife -- maybe a meat cleaver. Make 4 deep, straight cuts around the pointed top (about 2 inches from the point) in a square shape. Then pry off the tip. Click here to see an example of what it looks like.

Once you’ve enjoyed your fill of fresh coconut water, scoop out the soft flesh that clings to the inside of the shell. Enjoy this sweet, creamy, rich meat out of hand, or use it in a variety of ways: dice it into fruit salads, blend into shakes and smoothies, or use to make your own coconut milk from scratch. Many like to blend the water and flesh together into a refreshing beverage. Here's our Pineapple Coconut Smoothie recipe.

Choose heavy coconuts with no cracks, mold or soft wet spots. If you give the Young Coconut a shake, it should be full of liquid with no air inside, so it shouldn’t slosh too much. Keep refrigerated, wrapped in plastic to retain moisture, and use within five days.

Nothing takes you on a tropical escape like drinking the delicious, refreshing water out of a fresh Young Coconut!

Read CEO Karen Caplan's blog post on coconuts: http://whatsonkarensplate.blogspot.com/2010/03/cuckoo-for-coconuts.html

It's Hatch Chile Season at Ralphs!

2011-08-01T10:01:00.000-07:00

What’s a Hatch Chile? These long green chiles are exclusively grown in the Mesilla Valley near Hatch, New Mexico. Their robust, spicy flavor makes them a beloved pepper for chile fans, who go nuts for the zesty aroma as they are roasted over an open flame. Because of the Hatch Chile’s limited season -- late summer/early fall – pepper aficionados all over the country flock to New Mexico’s famous Hatch Chile Festival each year over Labor Day weekend. Luckily, Los Angeles and Orange County residents can get their Hatch Chile fix at a local Ralphs supermarket.

This month, Frieda’s Specialty Produce, Orange County-based distributor of exotic fruits and gourmet vegetables, is supplying select Ralphs Grocery stores with loads of the authentic extra hot Hatch variety. And for three Saturdays in August, Ralphs is holding live Hatch Chile roasting events at 6 stores in Orange and Los Angeles Counties.

Buy a 10 lb. or 30 lb. sack of fresh Hatch Chiles at Ralphs and have them tumble roasted outside the store in a flash. Then head to your kitchen to get Hatch happy with salsas, chile rellenos, enchiladas, chili and more. You can also freeze the roasted chiles to extend your Hatch happiness throughout the winter.

Ralphs Hatch Roasting Event Schedule:
10 a.m. – 4 p.m. (or until supplies run out!)

Saturday, Aug. 13
Ralphs - Costa Mesa, 380 E. 17th St. (949) 645-8283
Ralphs - La Canada, 521 W. Foothill Blvd. (818) 790-0584

Saturday, Aug. 20
Ralphs - Los Angeles, 11727 Olympic Blvd., (310) 473-5238
Ralphs - Huntington Beach, 5241 Warner Ave. (714) 377-0024

Saturday, Aug. 27
Ralphs - Tustin, 13321 Jamboree Rd. (714) 544-0491
Ralphs - Pasadena, 3601 E. Foothill Blvd. Pasadena (626) 351-6572

• 10 lb. boxes and 30 lb. sacks available (roasting included)
• Extra Hot Hatch Green Chile variety
• Meet the Frieda’s Street Team at the events for more info and coupons!

Visit www.friedas.com/Hatch for at-home chile roasting and handling tips, recipes and more.

Here's a quick video to see how the Hatch Chiles are roasted:

Angelcots®: A Taste of Heaven

2011-07-04T08:46:00.000-07:00

Angelcots(r) - very special white apricots

Have you ever really tasted a perfect apricot? Oftentimes, the flavor might be good, but the texture might be dry and mealy. Sometimes, the fruit is juicy, but the flavor is weak. However, Frieda’s Specialty Produce wants fruit lovers to know that the perfect apricot does exist, and it’s called an Angelcot®.

This elusive white-flesh apricot is grown in Central California and has a limited season, but those who have the opportunity to taste the Angelcot® will tell you that no other apricot compares. We are shipping these beauties to select supermarkets around the country this week.

Angelcots® are a specialty hybrid of Moroccan and Iranian apricot varieties. There are only a few acres of this special fruit in the world. They have a very pale yellow skin color with a pale peach blush and a very fine velvety fuzz. The inside flesh is extremely juicy with the texture of a perfectly ripe nectarine with the delicate yet intense sweet flavor of an apricot.

These tree-ripened, hand-packed fruits are as close to divine as a fruit can be. Angelcots® are much juicier than a typical apricot and possess a beautiful balance of acid and sugar with a buttery, tropical, perfume-like sweetness.

You haven’t tasted an apricot until you sink your teeth into a heavenly Angelcot®!

Check out Karen Caplan’s (CEO of Frieda’s) blog post about the story of Angelcots: http://whatsonkarensplate.blogspot.com/2010/06/taste-of-heaven.html

Fresh Angelcot® Tart
This simple no-bake tart is a great way to showcase the natural sweetness and juicy texture of white-fleshed apricots.

6 to 8 Angelcots® (peeled if desired), pitted and sliced (3 cups)
1 block (8 oz) nonfat cream cheese, sliced
½ cup raspberries
¼ cup sugar
1 pre-made graham cracker pie crust (or pre-baked tart shell of your choice)
½ cup seedless raspberry jam

Mix the cream cheese, raspberries and sugar in a medium bowl and beat with an electric mixer for 2 minutes, until smooth. Spread over the pie crust and arrange the Angelcot® slices decoratively over the top.

Melt the raspberry jam in a small saucepan over low heat. Spoon over the peaches. Refrigerate at least 2 hours before serving.

Adapted from “Peaches and Other Juicy Fruits” by Olwen Woodier (Storey Publishing: 2004)

Connect with us on Facebook and Twitter to find out if a market in your area will have the Angelcots(r). But act fast, because the season is short!

Perfect Grill-Friend: Baby Bell Peppers

2011-06-27T14:15:00.000-07:00

Mini Sweet Peppers are made for the grill! Their bright colors and cute little size are irresistible! But don't worry, although they look a lot like spicy hot chile peppers, Mini Sweets are mild and sweet like bell peppers, and just as versatile.

These baby bell peppers come in mixed containers of red, orange and vibrant yellow, and are so crisp and sweet and delicious.

Toss these babies in some olive oil, salt and pepper, and throw them straight onto your grill until just blistered to get that lovely roasted pepper flavor. Here's a tasty recipe from the Food Network Magazine.

Seeking Hot Grill-Friend:

Get over to our Facebook page this week and post your ideas for grilling peppers (any kind) to be entered into our Grill-Friend giveaway. Winner gets a Frieda's Grill-Friend Apron from Williams-Sonoma, plus other goodies.

Here are a few more ideas for putting these babies to use:
* Slice into rings and use as a pizza topping or in sandwiches
* Slice in half lengthwise and stuff with cheese and herbs
(Our friend, Chef Gregg Denter, recently combined Frieda's Soyrizo with cream cheese to fill these little pepper "boats." He topped them with roasted pepitas (pumpkin seeds))
* Roast them on the grill, then slice and add to salads and burgers
* Thread on skewers for colorful veggie kebabs
* Serve on veggie platters with hummus and other healthy dips
* Stuff with ground meat and rice mixtures, then bake for bit-size appetizers
* Chop and combine with vinaigrette dressing for a colorful pepper salad

Follow us on Twitter: @FriedasProduce
Watch us on YouTube: FriedasProduce

Rambutan - yes, you can eat it!

2011-05-28T20:04:00.000-07:00

What looks like a sea urchin and tastes like a delicious tropical grape? Rambutan! Frieda's is now shipping these punky little fruits to supermarkets around the United States, as the Central American crop is now in season.

Basically a “hairy” Lychee (Rambutan means “hairy” in Malay), Rambutan are grown in clusters on trees in tropical climates, including Guatemala, Honduras, Mexico, Costa Rica, Hawaii (irradiated) Thailand (irradiated) and now Vietnam and Malaysia (irradiated). The name for Rambutan in Spanish is “Mamon Chino.”

There are two main Rambutan colors – red and yellow. Both feature a leathery outer shell decorated with soft spines, and an internal lychee-like fruit surrounding a small seed (fruit does not stick to the seed). The yellow variety is sweeter but with a much shorter shelf life, so these are typically not shipped to the U.S.

If you are adventurous enough to try some fresh Rambutan, you will be delighted by their sweet, juicy tropical flavor -- like a tropical grape! To eat them, just pry open the shell with your fingers or score it with a paring knife, then nibble the juicy pearlescent flesh that covers the seed.

Check out these blogs for some more Rambutan inspiration: YumSugar and Steamy Kitchen. (Jaden of the popular Steamy Kitchen blog even writes about how her kids love to play with the Rambutan shells – they become spiky hats for their toys!)

Curious about Lychees? Check out this previous post.

Celestial Starfruit

2011-04-25T11:23:00.000-07:00

Only one fruit can offer such a stellar shape when sliced cross-wise. The Starfruit, also known as the Carambola, is a beautiful tropical fruit that’s now in season and available in select supermarket produce departments.

Starfruits have five prominent ribs running the entire length of the fruit, which can vary from 4 to 10 inches long. The Starfruit's glossy golden skin encloses a translucent, crispy and juicy flesh. The flavor is sometimes compared to a light lemony apple-grape-pear combination with slight tropical notes.

Starfruit is high in vitamin C, and is fabulously refreshing in the hot summer months. When ripe, the skin turns a pale to golden yellow color with some brown spots along the ridges, which indicate sugar development. (An overripe fruit will be yellow with brown spots.) Refrigerate ripe fruit immediately and consume within a few days.

Grown all over the world in tropical climates, Frieda’s Specialty Produce distributes Starfruit from Taiwan and sometimes Florida. Taiwan-grown Starfruit tend to be larger and firmer than Florida crop.

Starfruit is easy to enjoy fresh, and really adds visual interest to dishes and drinks with those beautiful five-point star slices. Simply slice off the very outer tips of each of the ribs, to remove any of the off-color sugar spots. Then slice the fruit crosswise into star shapes and poke out any seeds.

Add fresh Starfruit slices to fruit salads, fruit and cheese platters, or use to garnish cocktails. Get creative with fruit kebabs and thread star-shaped slices on skewers with other fruits, such as strawberries and kiwifruit.

You can also grill or lightly sauté fresh Starfruit to bring out the natural juices and soften the texture. The slightly sweet lemony flavor makes a nice addition to sweet-and-sour dishes with an Asian flavor profile. Some even blend the juicy fruits into a beverage with sugar and cinnamon for a cooling cocktail.

Here’s a simple, yet glamorous way to serve Starfruit at your next party or gathering:

Champagne Fruit Compote

Suggested sliced and peeled fresh fruit:
Starfruit slices
Kiwifruit slices
Asian Pear slices
Orange or grapefruit sections
Melon chunks
Pineapple wedges
Mango chunks
Champagne or sparkling wine

For each serving, place desired fruit chunks in a long-stemmed glass. Pour champagne or sparkling wine over fruit to cover. Makes as many servings as desired.

Source: Frieda’s Inc.

Frieda's Inc.: Going on 50!

2011-04-04T10:46:00.000-07:00

Frieda’s turned 49 on Sunday! That means we are now beginning our 50^th year in business! To kick off the start of this momentous year, we are doing a special giveaway for fans of our Facebook page, all month long! But, it’s a surprise! You will have to keep watching our Facebook page throughout the month so you don’t miss out. (Hint: there are lots of Golden Goodies and free prizes!)

Frieda Rapoport Caplan, 87, is the founder of Frieda’s Specialty Produce. She began the little company in 1962 at the Los Angeles Wholesale Produce Market, where she quickly gained a reputation for being open to buy and sell unusual fruits and veggies. Small growers of specialty crops flocked to her. Today, Frieda is a produce industry icon. Frieda is most famous for introducing the kiwifruit to U.S. supermarkets and as the first woman business owner in the U.S. produce industry.

Frieda’s two daughters, Karen Caplan and Jackie Caplan Wiggins, now own and operate the business and continue the legacy of changing the way America eats fruits and vegetables.

Want to know more about this amazing company? Read Karen's blog: "What's On Karen's Plate" and visit us at www.friedas.com!

Check out this short video for a special message from Frieda herself:
http://www.youtube.com/user/FriedasProduce#p/a/u/0/wMDWjl9ilNU

March Madness: Crazy for Jicama!

2011-03-02T09:35:00.000-08:00

Craving something to snack on as you watch the NCAA basketball games this month? Instead of chips, reach for some Jicama sticks. It goes great with party dips like salsa, guacamole and hummus. Oh, and of course, it’s healthy too!

Jicama (HEE-ka-ma), also known as a Mexican potato or yam bean, is the edible tuber of a vine that is actually a member of the legume family. It has a mild, crispy, juicy, slightly starchy texture that is often described as a combination between an apple and a potato… or a water chestnut. It can be eaten raw or cooked, and is a real favorite in Mexico sprinkled with a bit of chile powder, lime and salt.

I love Jicama for its juicy, crisp, satisfying texture. One of the coolest things about this root is that it is really high in vitamin C -- 40% of your RDA in one serving! And if you’re a health nut, Jicama is a good source of a special kind of fiber called inulin (no, not insulin). Inulin is being studied for its ability to make you feel full, and it’s also considered a “pre-biotic” – which is basically like a fertilizer for your digestive tract to help the good bacteria (the stuff in “pro-biotics”) flourish.

Jicama is primarily grown in Mexico and is pretty much available year-round because it stores well. Actually, the best way to keep a whole Jicama root is in a cool, dry place – similar to how you would store potatoes. Only put Jicama in the refrigerator after it is cut. (Moisture on the skin of whole Jicama makes them go slimy.)

For a chance to win a special goodie basket with Jicama and our party dips, check out our Facebook page. (But hurry – the contest ends on March 31st.)

Learn everything you need to know about Jicama by watching our fun 2-minute Specialty Produce 101 video: http://www.youtube.com/watch?v=I8MmsGPlvbc

And here are some great Jicama recipes:

Jicama Salad with Cilantro Dressing
Jicama, Orange and Onion Salad
Jicama-Carrot Salad
Five-Spice Asian Pear and Jicama Salad

- Hazel

CONNECT WITH FRIEDA’S
Twitter @FriedasProduce
Facebook
CEO Karen's Blog
Frieda's YouTube Channel

Winter Citrus: Sweetness & Light to Brighten your Days

2011-02-22T10:48:00.000-08:00

The bright, vivid colors, refreshing fragrance and sweet taste of fresh citrus fruits have a way of enlivening the spirit during the lackluster days of winter. With the wide variety of citrus fruits now in season, now is the time to try something new!

Kumquats
Tiny, grape-sized citrus that are entirely edible. The soft rind is sweet and fragrant and the inner flesh is tart and tangy. Kumquats can be eaten whole, sliced into salads or sweetened and pureed into sauces, dressings, drinks and used to add a bright-tart citrus flavor to desserts, from cakes to sorbets.

Shasta Mandarins
Large tangerines with an easy-to-peel dark-orange rind. The flesh is virtually seedless, bright orange and very juicy with a rich and distinctively sweet flavor. Shasta Mandarins are best enjoyed out of hand for a sweet snack, but can also be juiced for a variety of drinks and cocktails, or used to season poultry dishes or desserts.

Melogolds
A sweet grapefruit-pummelo hybrid that tastes like a grapefruit with sugar already sprinkled on top! Very juicy, with a smooth, easy-peel rind and few seeds. Early season fruit may have a green rind, but will still be sweet and delicious. Eat out of hand as a snack or add to fruit salads. Enjoy with a spoon like a grapefruit half, or separate into segments.

Moro Blood Oranges
Moro Blood Oranges have very unique, deep crimson-red flesh. They may look like a regular orange on the outside, sometimes with a bit of red blush. The juicy, low-acid flesh has a rich, sweet citrus flavor with raspberry overtones. Peel and enjoy alone, add to fruit salads or squeeze the orange-red juice into cocktails. Great in Mimosas!

Pummelos
The largest and most ancient citrus fruit, the Pummelo, also known as Pomelo or Chinese Grapefruit, has a thick pithy green-gold rind and a white to pink flesh with large white membranes between the segments. The juicy flesh tastes like a sweet, low-acid grapefruit. Pummelos make a delightful breakfast fruit.

Meyer Lemons
Not a true lemon, Meyer Lemons are a lemon-orange hybrid with a rich, yellow-orange rind. The sweet flesh is slightly darker yellow and less acidic than a regular lemon, with a complex flavor and aroma of sweet lime, lemon and mandarin. Use as you would a regular lemon in a variety of savory and sweet preparations. An excellent choice for desserts, thanks to its low acidity.

Citrus Selection & Storage Tips:
Select citrus fruits that feel heavy for their size (Kumquats would be the exception). Choose fruit that is aromatic with firm, unblemished rinds. Store at room temperature for up to two days, or refrigerate in a loose plastic bag for up to two weeks.

RECIPES

Citrus Salad with Lemon Creme Dressing
2 Frieda's Blood Oranges, or regular oranges, peeled

1 Frieda's Oro Blanco Grapefruit, or other grapefruit, peeled

Lettuce leaves

Lemon Crème Dressing

Cut the oranges into halves and cut into thin slices. Cut the grapefruit into quarters and cut into thin slices. Line 4 salad plates with lettuce leaves. Arrange the citrus over the lettuce leaves. Drizzle the dressing over the salads. Makes 4 servings.

Lemon Crème Dressing:
1/4 cup light mayonnaise or mayonnaise-style salad dressing

1/4 cup reduced-fat plain yogurt

2 tbsp. minced Frieda's Fresh Lemon Grass (bulb only)

1 tbsp. minced Frieda's Fresh Chives

3 tbsp. milk 1 tsp. sugar

Combine the mayonnaise, yogurt, lemon grass, chives, milk and sugar in a blender or food processor container. Process, covered, for 2 or 3 minutes or until well blended. Makes about 2/3 cup.

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Ambrosia Crepes
2 Frieda's Moro (Blood) Oranges

2 Frieda's Oroblancos (grapefruit), peeled and sectioned

1 Frieda's Pummelo (grapefruit), peeled and sectioned

2 8-oz. containers light cream cheese, at room temperature

1/3 cup brown sugar, packed

8 Frieda's Crepes, at room temperature

1/2 cup flaked coconut

Halve oranges. Grate peel from one of the orange halves; reserve grated peel. Squeeze out juice from one orange half into a food processor or blender container. Peel and chop remaining orange halves; place in a medium bowl with chopped oro blanco and pummelo grapefruit sections. Toss together gently.

To same food processor or blender container, add the reserved grated peel, cream cheese and brown sugar; cover and process until well blended. Fill each crepe with some of the fruit mixture; top with a tablespoon of the cheese mixture. Sprinkle on coconut; roll up crepe. Place in a microwave-safe or ovenproof dish; spoon on remaining cream cheese mixture and coconut. Microwave on high (100%) power for 30 seconds, or heat through in 350F oven for 10 minutes. Makes 8 servings.

Source: Friedas.com

Meyer Lemons: What's not to love?

2011-02-14T13:22:00.000-08:00

Why Meyer Lemons, you ask? This unique lemon variety is the culinary queen of the lemon world. Sweeter and less acidic than standard lemons, with a floral sweetness and slight herbal notes, Meyer Lemons were introduced to the U.S. from China by a Mr. Meyer over 100 years ago. They are believed to be a hybrid of lemon and orange, but nobody seems to know for sure.

Passing by a pile of these plump, golden-yellow lemons without a second glance is difficult. Their smooth, non-pitted skin – a glowing rich egg-yolk yellow – beckons you to touch. Such a cheerful color for these bleak winter months, Meyer Lemons are now at their peak of season in the U.S., and Frieda’s Specialty Produce is proudly offering them to supermarkets across the nation.

Here are some ideas for Meyer Lemony goodness. Do a search online, too. There is no lack of Meyer Lemon aficionados in the world of foodies in cyberspace.

What do you do with a Buddha's Hand? (video)

2011-01-19T08:37:00.000-08:00

Check out our latest video on Buddha's Hand (fingered citron):
http://www.youtube.com/watch?v=xDiWnDlx6f0

Citrus Candy from Buddha's Hand

2011-01-12T08:51:00.000-08:00

Buddha's Hand Citron next to a standard lemon

Buddha's Hand, aka Fingered Citron, is probably the strangest, creepiest looking fruit you've ever set eyes on. But it has the most amazing fragrance and is truly a citrus delicacy. (Read more about the background of this amazing citrus on our previous blog post.)

What do you do with a Buddha's Hand? Besides marveling at its peculiar beauty and enjoying its flowery sweet fragrance, it's a great fruit for making candied citrus rind, because the pith (the white part) is not bitter at all, so requires virtually no pre-soaking or pre-boiling. (There is no actual "flesh" or juice to a Buddha's Hand -- it is all rind and pith.)

Here's a simple recipe:

Candied Buddha’s Hand

1 Buddha’s Hand
1 cup sugar

Slice Buddha’s Hand into 1/3-inch wide strips. In a medium pot, bring 1 cup sugar and 1 cup water to a boil until sugar dissolves. Add Buddha’s Hand strips. Simmer until soft and glazed; about 30 minutes. Dry strips on a parchment or wax paper until tacky. Roll in sugar before serving.

Note: Save the sugary syrup leftover after boiling the candy to sweeten your tea! (And a few slices of Buddha's Hand steeped in the hot liquid will also have a medicinal effect and release a lovely fragrance...)

-Hazel

Check out this ‘choke!

2011-01-07T11:57:00.000-08:00

A Sunchoke may look like a knobby potato, but its unique taste is sure to add texture and flavor to any dish or meal. Frieda’s Specialty Produce encourages shoppers to pick some up on their next trip to the produce department.

Also known as a Jerusalem Artichoke, the Sunchoke is the root, or tuber, of the herbaceous sunflower plant. Resembling the Ginger Root, Sunchokes have a knobby, uneven shape with a thin brown skin and whitish flesh. They range from 3 to 4 inches in length, and 1 to 2 inches in diameter, Sunchokes are native to North America and commercially grown in the western United States.

Texturally, the Sunchoke is similar to a water chestnut when raw and a potato when cooked, but is sweeter and nuttier in flavor. The unique qualities of this tuber are its high iron, potassium, and fiber content. Sunchokes are also diet-friendly and particularly popular for diabetics because they contain a low-glycemic starch and are often substituted for potatoes. In addition, Sunchokes contain inulin, a soluble fiber that helps good bacteria flourish in the intestines – sometimes called a “pre-biotic.”

Sunchokes can be enjoyed in many ways, including raw and cooked. The peel is edible, so enjoy it raw and thinly sliced in a salad (but make sure to scrub it clean first). Cooked Sunchokes best retain their texture when steamed, but can also me easily mashed or pureed when boiled. Sunchokes are also delicious roasted or added to soups and stews

When selecting Sunchokes at the supermarket, choose moist, unblemished roots with smooth skin and no sprouting, and avoid dry and wrinkled products. Keep Sunchokes in your refrigerator, wrapped in plastic to retain their moisture.

Here are a few a simple Sunchoke recipes to try:

Sauteed Sunchoke Medley  

Sunchoke Butternut Mash

Wild Rice with Sunchokes and Papaya  

Learn more about the story behind Sunchokes on our CEO's blog: http://whatsonkarensplate.blogspot.com/2010/11/its-sunchoke-season.html

10 Ways to Use Crystallized Ginger

2010-12-20T08:00:00.000-08:00

You’ve probably passed by this item thousands of times in your supermarket’s produce department or baking aisle. Crystallized Ginger – dried slices of natural ginger root, cured and coated in sugar. Here are 10 great ideas for putting this sweet, spicy and comforting ingredient to work in your kitchen:

1. Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.

2. Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.

3. Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.

4. Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling.

5. Add chunks to a stir-fry for a sweet and spicy bite.

6. Dip Crystallized Ginger pieces in melted chocolate. Let cool and serve as a special after dinner treat.

7. Add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.

8. Sprinkle diced Crystallized Ginger into fruit salad for a spicy, zesty flavor lift.

9. Add to a homemade cranberry sauce with orange zest.

10. Or, just snack on this sweet treat right out of the package. Crystallized Ginger is especially helpful for calming the stomach while traveling.

Here are three simple sauce recipes for Frieda’s Crystallized Ginger:

Crystallized Ginger Sauce Variations

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Oriental Rice with Ginger Sauce

2 tbsp. butter or margarine

4 green onions

2 tbsp. Crystallized Ginger, chopped

3 cups steamed white rice

Melt butter or margarine in a skillet; add chopped green onions, including tops. On medium heat, cook 2 minutes and add crystallized ginger. Cook for another 1-2 minutes, stirring often. Add to rice and toss lightly.
- - - - - - - - -

Sherry-Ginger Carrots

2 tbsp. butter or margarine

2 cups carrots, sliced

2 tbsp. Crystallized Ginger, chopped

1 tbsp. sherry

Melt butter or margarine in a heavy skillet or saucepan. Add carrots and crystallized ginger. Cover and cook over low heat for 5-7 minutes making sure not to overcook. Add sherry, stir, and serve.

- - - - - - - - - -

Exotic Sundae with Ginger Sauce

1/2 cup light corn syrup

1/3 cup Crystallized Ginger, chopped

1/2 cup cream

1/4 cup butter or margarine

1/2 tsp. vanilla

Ice cream or pound cake

Mix corn syrup, crystallized ginger, and 1/4 cup of the cream in a saucepan; simmer for 5 minutes. Gradually add remaining 1/4 cup of cream. Heat through but do not boil. Remove from heat and stir in butter or margarine and vanilla. Serve warm or cold over ice cream or pound cake.

Source: Frieda’s Inc.

Green means Go with Oroblanco Grapefruit

2010-12-15T10:21:00.000-08:00

Be on the lookout for a large, greenish grapefruit-like fruit in your supermarket. It's called the Oroblanco, and you MUST give it a try! Don't be deterred by the green skin -- it's very sweet and juicy inside. It's like a white grapefruit already sprinkled with sugar, minus the bitterness. Yum!

Here's a link to our CEO's recent blog post about Oroblancos. (Did you know that it's Founder Frieda Caplan's favorite fruit?) What's On Karen's Plate: Oroblanco: The White Gold of Grapefruits: "I realize that grapefruit has gotten a lot of bad press in the past few years, mostly because they have been linked to potential medication ..."

Ch-Ch Cherimoya!

2010-12-02T08:55:00.000-08:00

Cherimoya is fruit that makes me happy. The flavor of this subtropical fruit is unlike anything else -- a rich, ambrosial, almost candy-like flavor. The texture is creamy and juicy at the same time. Truly an amazing fruit.

Please watch our latest video to learn more about Cherimoyas! They are currently being harvested in California, and are grown in Chile contra-seasonally.

For additional info, check out our previous post about Cherimoyas.

Also, here are links to our Cherimoya recipes:

-Hazel

Pearls of the Potato World

2010-11-22T11:30:00.000-08:00

This is mostly a blog about fruit, but once in a while, we talk about veggies, too...

I love new potatoes. By that I mean "young" potatoes that have a thin skin and moist, fine-textured flesh. When I visit my grandmother in Scotland, she only buys Ayrshire potatoes -- the special variety that are grown in her shire or county. The only potato in the States that even compares to Ayrshires are Frieda's Organic Klamath Pearl Potatoes. If you are a potato fanatic like me, or you're British (like me), these spuds are for you. If you've never really cooked with anything but Russets or red potatoes, you must try them!

Organic Klamath Pearls are actually an Irish-origin variety. They have a very thin, tender white skin and very fine flesh that becomes airy and creamy when cooked. You can boil them and mash them, or you can roast them whole or halved, and you never have to peel them.

And of course, they are USDA-organic, too. Klamath Pearls are grown in the Klamath Basin, a special potato farming area on the border of Oregon and California. The climate and soil is ideal for growing potatoes, and Klamath Basin Fresh Direct, a group of farmers there, take great pride in cultivating these special tubers in a way that has a minimal impact on the environment and wetlands nearby. You can almost taste the love in these spuds.

On each package of Frieda's Klamath Pearls, there's a recipe for Roasted Aioli Pearl Potatoes. I followed the recipe with a few adjustments: I used fresh rosemary instead of the basil and parsley. Also, my oven tends to be on the cooler side, so I upped the temperature to 400 degrees, and roasted for about 40 minutes.

Roasted Aioli Pearl Potatoes
1.5 lbs. Organic Klamath Pearl Potatoes
1 Tbsp. cup olive oil
2 Tbsp. butter, melted
3 Tbsp. mayonnaise
2 cloves fresh garlic, minced
2 Tbsp. fresh parsley, chopped
1 tsp. fresh basil, chopped
Salt and pepper to taste
Parmesan cheese, for garnish

Fresh parsley, for garnish Halve potatoes; set aside. In a large bowl, combine the next seven ingredients (olive oil to salt and pepper). Add potatoes and toss. Next, place potatoes in a roasting pan, uncovered, and roast at 350 degrees for about 30 minutes, stirring often. Once potatoes are cooked, remove from oven and garnish with Parmesan cheese and parsley.

These came out absolutely delicious! Crisp and caramelized on the outside, moist and fluffy and creamy on the inside. The perfect roasted potato. We paired them with some sauteed chicken sausages and caramelized onions for a simple Sunday dinner.

- Hazel

Grapes in November?

2010-11-11T05:00:00.000-08:00

Yes, some varieties of California-grown table grapes are still in season, including the delicious, super-plump Holiday® Seedless red variety. (Now available at select Ralphs markets throughout Southern California.)

Grown by the family-owned Columbine Vineyards in the San Jouquin valley, Holiday® Grapes are very sweet, super juicy and contain no seeds. The perfect addition to fruit platters for holiday entertaining!

Learn more about grapes on our CEO's blog: What's On Karen's Plate.

Green Dragon Apple

2010-11-09T05:28:00.000-08:00

This Oregon-grown specialty apple variety is now available. After one bite, you'll be enchanted by its sweet, aromatic taste.

Originating in Japan, the Green Dragon apple was named after the Chinese symbol for royalty. It looks like a green-tinted Golden Delicious, but features a crisp, white flesh and bruise-resistant skin. It is a sweet apple, with low acidity, and the flavor has been described as having a slight pineapple flavor or even a pear-like taste. The Green Dragon also emits a delicious candy-apple aroma.

Learn more about apple season on Karen's blog.

Cocktail Grapefruit

2010-11-02T07:24:00.000-07:00

With a name like “cocktail,” you might assume the Cocktail Grapefruit is a small fruit – but on the contrary. Cocktail Grapefruits are larger than oranges and just a bit smaller than a standard grapefruit. This specialty citrus is now in season in California, and not to be missed!

Maybe they are called “Cocktail Grapefruit” because they yield a fantastic amount of juice, which is perfect with a splash of vodka over ice. Because they are a hybrid of Mandarin and Pummelo (not actually a grapefruit at all), Cocktail Grapefruits have a bright tangerine flavor with a clean, refreshing grapefruit finish. These fruits also lack the acidic bite of regular grapefruit.

Frieda’s is now receiving fruit from San Diego County, and as the season progresses, we will move to the Central Valley region of California. The season should last until January. When first picked, the fruit will be green, but turns a rich golden color as it ripens. They are quite heavy for their size because they are extremely juicy! Most fruits contain seeds.

Because they are related to Pummelos, Cocktail Grapefruits do have thicker segnment walls, which can be quite bitter. So, to enjoy the flesh, treat them as you would a grapefruit – either scoop out the segments with a spoon, or cut the segments into supremes.

Developed at the University of California, Riverside in the 1950s, the Cocktail Grapefruit was originally called “Mandalo.” But it wasn’t until the 1980s that the variety grew in popularity. This is one citrus you won’t want to miss.

What’s your favorite citrus fruit?

Nuts about blueberries?

2010-10-25T14:31:00.000-07:00

If you are a blueberry lover and you live in the United States, you are fortunate. Thanks to innovations in the produce industry, fresh blueberries can be found year-round in supermarkets. So, as the weather gets chilly, you can still enjoy the summery taste of these healthy berries.

Our friends at Gourmet Trading shared with us this handy chart that shows where blueberries are grown at certain times of the year.You can read more about this topic on Karen's blog.

And, not that you need another reason to pick up a container of fresh blueberries, but did you know that blueberries are packed with flavonoids? These are nutrients being studied for their antioxidant activity on human cells -- and most commonly found in fresh fruits and vegetables. Blueberries contain a particularly powerful flavonoid called "anthocyanins," which give them their deep-blue color and are a major contributor to their antioxidant activity. In other words, blueberries are good for you!

Cactus Pears: Frieda's Specialty Produce 101

2010-10-25T10:41:00.000-07:00

Check out our latest Produce 101 video on Cactus Pears!

Dare to Discover the Dragon Fruit

2010-09-01T05:00:00.000-07:00

A hot pink blowfish? A neon hand grenade? An exotic cactus fruit that gets its name from the green tipped "scales" on its skin, the Dragon Fruit is also known as the Strawberry Pear or Pitaya. Frieda’s is now distributing this elusive exotic fruit to grocery stores around the country for its limited late-summer and fall season.

The Dragon Fruit’s skin is decorated with green-tipped leafy ruffles reminiscent of dragon scales. But don’t be intimidated by the monstrous name or wild appearance. Once you get your hands on a Dragon Fruit, you’ll find that the skin is smooth, pliable and pleasing to the touch and the flesh tender and juicy with a kiwifruit-like texture and tiny black edible seeds.

The flavor of the Dragon Fruit is unique. Slightly sweet, slightly earthy. Overall, the Dragon Fruit tastes pretty mellow, especially compared with its extreme name and appearance. Some might compare the flavor to a red prickly pear fruit.

To eat a Dragon Fruit, simply peel and enjoy alone, scoop out flesh with a spoon, or add to cocktails, dressings, sorbets or blender drinks. Also makes a beautiful garnish. For the perfect funky party drink use unpeeled slices of Dragon Fruit as a garnish on Singapore Slings, or float in Sangria with other colorful fruits.

Chefs rave about the Dragon Fruit, saying its mellow flavor acts as a neutralizer by softening the sharpness of pineapple and onion in chutneys, fruit salsas and sauces. One slice on a small plate can be used as the ultimate cool palate cleanser between courses. Or, chop Dragon Fruit and toss with other fruits such as mango and kiwi to create a vibrant salad.

There are many different varieties of Dragon Fruit, with internal color ranging from white to pink to magenta to yellow. White and magenta-fleshed fruit are the most commonly found varieties in North America. In general, the pink and magenta-flesh fruit are slightly sweeter than their white-fleshed counterparts.

Native to Mexico and Central America, but also cultivated in Southeast Asia and California, the Pitaya is the fruit of the night-blooming cactus Hylocereus undatus. The plant looks a bit like a giant Christmas Cactus with the fruit growing at the tips of the long branches. This cactus is also known for its stunning white flowers, called moonflowers.

You might have heard about this beautiful fruit recently… It’s popping up in trendy fruit drinks, candy flavors, Bacardi rum and even home fragrances. But the Dragon Fruit in its natural form is a sight to behold! Don’t miss the elusive Dragon Fruit! Stop by your local produce department for a taste of the exotic.

Tiny Bubbles, Tiny Grapes

2010-08-08T05:00:00.000-07:00

Tiny little purple grapes -- affectionately called "Champagne Grapes" -- are making their way into supermarkets now. These are super-sweet “table grapes” -- meaning they are for eating, not used to make wine. You might see them labeled as Champagne Grapes, Black Corinth Grapes or Zante Currants. Whatever you call them, they are delicious, and fun to eat!

The best way to enjoy tiny Champagne Grapes is to hold a bunch and nibble each little grape with your mouth. The little bunches are so cute that they can actually fit inside a Champagne flute. The perfect fruit for parties, whether adorning glasses of bubbly or decoratively draped across fruit and cheese platters.

Check out this recent blog post about Champagne Grapes from Frieda's CEO, Karen Caplan.

Apple or Pear?

2010-07-29T10:54:00.000-07:00

What's crispy like an apple, but juicy like a pear?

Answer: Asian Pear!

Also known as "Apple Pears," the U.S. season for these favorite fruits is just starting now.

Have you eaten an Asian Pear lately? Freshly harvested fruit will be arriving at supermarkets around the country over the next few weeks. Asian Pears look a bit like golden-brown apples. They are crisp, extremely juicy, mildly sweet and very refreshing! Unlike European Pears, Asian Pears should be firm and crisp when you eat them. But they can also be cooked and used in recipes that call for regular pears or apples.

If you’ve never had this delicious fruit, now is the time to try it. And if you have kids, be sure to give them a taste – most kids love Asian Pears!

RECIPES:
Asian Pear Ambrosia with Ginger Dressing
Asian Pear and Shrimp Salad
Poached Asian Pears in Raspberry Sauce
Ricotta Apple Crepes

Sugar Plums: Not just for Christmas

2010-07-16T09:03:00.000-07:00

Sugar Plums are not just ballerina fairies or visions dancing in kids’ heads at Christmastime – they are exceptionally sweet California-grown plums now being harvested and shipped to supermarket produce departments for a limited time.

Unlike the common round (or Japanese-style) plums, Sugar Plums are a special European plum variety (Tulare Giant) with an oval shape and a super-sweet flesh. European plums also have much less acid in them, particularly in the skin, which gives them a sweeter taste than the sweet-tart skin of a Japanese plum.

Enjoy Sugar Plums like you would any fresh plum. What makes them even better is their pits are easy to remove, classifying them in the “free-stone” category. After one luscious bite of this special plum, you’ll wonder why you’ve never tasted them before!

Plum Cobbler

4 cups fresh, unpeeled plums
½ cup brown sugar
1 cup flour
½ cup granulated sugar
½ tsp. salt
½ tsp. cinnamon
1 beaten egg
½ cup melted butter

In a 10-x-10 inch casserole, cut up and mix plums with brown sugar. Topping: Mix dry ingredients together, and add beaten egg. Mix will be crumbly. Place over plums and drizzle with melted butter. Bake at 375 degrees for 45 minutes. Makes 9 servings. (Recipe provided by: Allene Westbrook, Reedley, California, winner of the Tree Fruit Expo recipe contest.)

Source: California Tree Fruit Agreement www.eatcaliforniafruit.com

Star Spangled Spuds

2010-07-02T09:35:00.000-07:00

How about a red, white and blue potato salad for your 4th of July barbecue? Use a combination of red, white and purple potatoes to show off your patriotic culinary side. Frieda’s Specialty Produce offers a 2-pound bag of this colorful medley called Star Spangled Spud s.

Frieda's Star Spangled Spuds are delicious baked, roasted or boiled and tossed with butter and herbs to let their beautiful colors show, or great for creating a tri-color potato salad, such as Frieda's Red, White and Blue Potato salad.

Red, White and Blue Potato Salad
1 2-pound bag Frieda’s Star Spangled Spuds
3/4 cup chopped green onions, divided
2/3 cup sour cream
1/3 cup mayonnaise
3 Tbsp. white wine vinegar
3 tsp. Dijon mustard
1 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. ground pepper
2 to 3 ounces crumbled blue cheese

Put potatoes in a large pot and add enough salted water to cover. Bring to a boil and boil potatoes until fork tender – about 15 minutes. Drain potatoes and cool.

While potatoes cool, prepare the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, sugar, salt and pepper. Cover and chill.

Slice the potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add chilled dressing, blue cheese and remaining green onions; toss gently to coat potato pieces. (Add additional blue cheese, if desired.) Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills. Makes about 6 to 8 cups.

Source: Frieda's Specialty Produce Co.

Hami Gold: A melon like no other

2010-06-23T10:27:00.000-07:00

Nothing beats a chilled bowl full of cool, sweet and juicy melon balls on a hot summer’s day. But sometimes the standard run-of-the-mill cantaloupes and honeydews can be disappointingly bland. This summer, look beyond those massive conventional melon displays to a lesser-known gourmet varieties: The Hami Gold melon. The experts at Frieda’s Specialty Produce are distributing this delicious melon to a produce department near you this summer.

No melon bowl is complete without the juicy-crisp honey sweetness of the Hami Gold melon. This Chinese-style oblong melon features a golden rind with light netting and beautiful salmon-colored flesh. The flavor is crisp, refreshing and positively addictive.

Here are a couple simple recipe ideas from Frieda’s Specialty Produce for enjoying this exquisite summer melon:

Summer Melon a la Mode
Serve sweet melon chunks over ice cream, pound cake, or alone in a long-stemmed chilled goblet.

1 Hami Gold melon
1/3 cup triple sec or orange liqueur
1 Tbsp. finely chopped Frieda's Crystallized Ginger
Toasted slivered almonds

Chop the melon into bite-sized chunks. Place in a non-metal bowl. Sprinkle the triple sec over the melon. Stir in the crystallized ginger. Refrigerate, covered, for 30 minutes to 6 hours to blend flavors. Serve as is, topped with slivered almonds, or over pound cake or ice cream. Makes 4 to 6 servings.

* * * *

Sweet and Crunchy Melon Salad

1/2 cup Frieda's Coquito Nuts, crushed (or slivered toasted almonds)
3 cups Hami Gold Melon, cut into chunks
1 cup fresh strawberries (or raspberries), sliced

Coconut-Lemon Dressing:
1 8-ounce container lemon-flavored low-fat yogurt
1/4 cup sour cream
2 Tbsp. shredded coconut
1/8 tsp. ground nutmeg

In a large bowl, combine Coquito Nuts, melon and berries, set aside. For dressing, stir together all ingredients until well mixed. Add dressing, as desired, to fruit mixture and toss to coat. Serve immediately in small bowls. Makes 6 servings.

Quince: old-world fruit, new-world possibilities

2010-06-15T09:00:00.000-07:00

Ever heard of a Quince? Although you many not be familiar with this hard, apple-like fruit, ancient Greeks and Romans valued it greatly. Perhaps one of the oldest cultivated fruits, Quince has long been considered an emblem of love, happiness and fertility. Frieda’s Specialty Produce is pleased to bring fresh Quince to supermarkets around the United States.

About the size of a large apple with a round or pear shape, Quince is a firm fruit with bright yellow skin and a pleasing floral, pear-like fragrance. The firm white flesh has a dry texture and astringent flavor when raw, but when cooked, the Quince takes on a delicious apple-pineapple-pear flavor. The white flesh also turns a rosy pink color when slowly cooked for hours.

Quince is harvested in April and May in Chile, and in California during the late summer and early fall. Ripe fruits will have a nice yellow color and emit a nice fragrance. Once fully ripened, store Quince in the refrigerator and use within a few weeks.

Quince has been enjoyed for centuries in the Mediterranean as a sweet jam or jelly with its signature delicate pink hue. Quince is also a popular addition to desserts with apples, such as pies, crisps and even apple sauce, as the sweet fragrance, firm texture and pineapple-like flavor adds depth to the cooked apples.

Many Spanish-speaking countries refer to Quince as “Membrillo,” and one of the most common forms of it is a gelatinous fruity paste called dulce de membrillo. This sweet, slightly grainy delicacy is often served with cheese and dried fruits. The versatile Quince also stands up well to spices and various cooking methods, making it an ideal ingredient for fruit chutneys served with savory foods.

The hardest part about the Quince is cutting them. You will need a sharp chef’s knife and vegetable peeler to prep these tough fruits. However, your work will be paid off when that fabulous Quince aroma fills your kitchen, and that delicious sweet-tart flavor hits your taste buds.

Fun Fact: Some historians believe that Eve's fruit of temptation might have been a Quince from the garden of Eden.

RECIPE

Quince Brown Betty

4 Frieda’s Quinces, peeled and thinly sliced (about 4 1/2 cups)
1/4 cup apple juice
1 tbsp. lemon juice
1/3 cup packed brown sugar
1 tbsp. all-purpose flour
1 tsp. grated lemon peel
1/2 tsp. pumpkin pie spice

Topping:
1/2 cup dry oatmeal
1/3 cup packed brown sugar
1/3 cup pine nuts or slivered almonds
1/4 cup all-purpose flour
1/4 cup cold butter or margarine, cut into pieces

Combine the quince slices with apple and lemon juices in a large bowl and mix well. Stir together brown sugar, 1 tablespoon flour, lemon peel and pumpkin pie spice in a small bowl. Add to the quince mixture and mix well. Spoon the mixture into a 7 x 11-inch baking dish sprayed with cooking spray.

Combine the oatmeal, brown sugar, pine nuts and 1/4 cup flour in a large bowl and mix well. Add the butter and cut in with a pastry blender, or two knives used in crisscross fashion, until the mixture resembles small peas. Sprinkle the oatmeal mixture evenly over the fruit.

Bake at 375 degrees for 40 minutes or until the fruit is very tender and top is golden brown. Serve warm, cool or chilled. Makes 6 servings.

Source: Frieda’s Specialty Produce; www.friedas.com

Lychees: Sweet tropical gems

2010-06-03T09:02:00.000-07:00

Fresh Lychee season is here! Lychees, also known as Litchi Nuts, have historically been a June-only fruit. However, thanks to advances in farming and technology, as well as additional international sources, the Lychee supply can often extend into late summer.

Frieda's Specialty Produce is now bringing in Lychees from China and Mexico to supermarkets around the country. The two main Lychee varieties look quite different, and vary slightly in flavor. The Chinese fruits have a pale green skin with a pink blush, a smaller seed, and some describe the fruit as having a slightly muskier flavor than their Mexican counterparts.

Mexican-grown Lychees (Brewster variety) have a rusty pink to rosy red skin and the fruit tends to be sweeter and juicier. The red skin may darken slightly when exposed to air, but this does not affect the flavor of the fruit.

Both Lychee varieties are very juicy and feature a luscious pearly-white flesh that surrounds a single dark seed. The skin has a rough, bumpy texture but is thin and easy to peel. Each fruit is about the size of a walnut.

The best way to enjoy a Lychee is fresh out of hand. Simply peel and nibble the juicy flesh around the seed (don't eat the seed). That sweet, yet refreshing flavor is unlike any other fruit!

Get to know the weird and wonderful Rambutan

2010-05-26T14:42:00.001-07:00

It may look like a strange sea creature or something off the set of Star Trek, but Rambutans are really quite delicious! Now in season and available at supermarkets, these ping-pong ball-size fruits are covered with tiny tentacles around a leathery pink skin. Inside the shell you will find a translucent white lychee-like fruit with a succulent, sweet tropical taste. Like lychees, Rambutans have a single pit inside the flesh. The flavor might be described as lychee-grape-strawberry (without the perfumy muskiness of lychee).

Rambutans are best enjoyed fresh out of their unique shells, but can also be stewed as a dessert, made into preserves or canned in syrup. To open, gently score the outer skin with a sharp paring knife, being careful not to cut through the flesh or inner seed. Then lift off the top half of the skin, leaving the rest as a decorative holder. Nibble and enjoy the juicy, pearly flesh that surrounds the inner seed. (Note: the seed is not edible.)

Here’s a simple and delicious way to enjoy fresh Rambutans, from www.friedas.com:

Rambutan Mandarin
12-15 Fresh Rambutans, peeled and seeded
11-ounce can mandarin oranges, drained
3 Tbsp orange juice
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced fresh ginger
Fresh mint for garnish (optional)

In a bowl combine the Rambutan, oranges, orange juice, sugar, lemon juice, and minced ginger. Stir gently to mix well. Cover and chill till serving time. Spoon over fresh chopped lettuce, or on top of vanilla ice cream. Garnish with mint leaves. Makes 4 servings.

Just Grill It: Baby Bok Choy

2010-05-24T09:20:00.000-07:00

Looking for something different to grill up for your next barbecue? Try Baby Bok Choy for a surprisingly delicious grilled veggie. Now in season and available supermarkets.

Also known as Shanghai Bok Choy or Green-Stemmed Bok Choy, Baby Bok Choy is about 6 to 10 inches in length – much smaller than regular Bok Choy, which usually measures about 16 inches. Each small bunch features attractive green spoon-shaped leaves with short, wide pale green stems. Baby Bok Choy has a mild, crisp, slightly sweet cabbage-like taste and can be enjoyed raw or lightly cooked.

One of the best things about Baby Bok Choy is that it can be cooked whole, making it an attractive addition to plates for summer entertaining. And it’s so easy to prepare.

Simply plunge the Bok Choy in cold water a few times to release any dirt or sand. Then shake dry, cut in half lengthwise and brush with oil and sprinkle with salt and pepper. Then place on the grill for two to three minutes per side until just wilted. The grilling process brings out the natural sweet flavor of the Bok Choy without the need for heavy seasonings or sauces. Serve as a vegetable side dish with grilled meats for a satisfyingly simple meal.

Versatile and adaptable, Baby Bok Choy can also be steamed, blanched, braised or stir-fried. It can even be served in chopped salads and soups.

Select Baby Bok Choy bunches that look crisp and with fresh-looking leaves. Store refrigerated, unwashed in a perforated plastic bag for up to three days.

Here’s another way to prepare Baby Bok Choy from Frieda’s Specialty Produce:

Warm Bok Choy Salad
4 cups Baby Bok Choy (or regular Bok Choy), chopped
1 cup fresh bean sprouts
1 cup shredded red cabbage

Dressing:
6 slices of bacon
3 Tbsp. lemon juice
2 Tbsp. water
1 tsp. Dijon mustard
1/4 tsp. salt
2 tsp. sesame seed

Toss together salad ingredients in a large salad bowl. For dressing, in a medium skillet, fry the bacon until crisp. Drain; reserving some of the drippings in a skillet. Crumble bacon; set aside. In drippings, whisk in lemon juice, water, mustard, salt and sesame seed until blended. Stir in bacon. Immediately pour warm dressing over salad; toss well and serve. Makes 6 to 8 servings.

Source: Frieda’s Inc./ www.friedas.com

Tamarillo: Exotic Tree Tomato

2010-05-14T09:03:00.001-07:00

A strangely beautiful, glossy red egg-shaped fruit sits before you. It looks familiar, like a tomato, only different. Meet the Tamarillo, also known as the Tree Tomato. Well known in the Southern Hemisphere, this unique fruit is now in season and making appearances in U.S. supermarkets and culinary establishments.

Native to the Andes and a favorite in South America, Tamarillos are also cultivated in New Zealand and exported to the United States. Available in both red and gold colors, this uniquely delicious and versatile fruit can be enjoyed in both sweet and savory preparations.

When you slice open a fresh Tamarillo, you will instantly be reminded of a tomato, with its gelatinous red pulp and seeds. But the fragrance and flavor of the Tamarillo is quite a bit different! Rich, sweet, tangy and even a little bit meaty with fragrant tropical notes, some people compare the Tamarillo to Kiwifruit or Passion Fruit, only less sweet. (The Gold Tamarillo has a slightly mellower, less acidic taste than its red-skinned counterpart.)

Tamarillos can be eaten fresh or cooked in a variety of ways. Slice lengthwise and scoop out the flesh, pulp and edible seeds with a spoon. (Avoid the thin skin, however, which can be quite bitter.) Once peeled, Tamarillos puree easily for quick sauces, chutneys, jellies and jams. Sweeten if you like, with honey or sugar for desserts; or leave as-is for a savory topper for lamb or pork roasts.

To remove the skin, pour boiling water over the fruit and let sit for 3 to 4 minutes. Then drain, rinse with cold water and peel. To store Tamarillos, refrigerate for up to two weeks, or keep in your fruit bowl for about one week. They can easily be frozen – either whole (remove the skins first) or pureed.

Stop by your favorite supermarket to taste a Tamarillo for yourself, or shop online at www.friedas.com

Tamarillo Ice Cream Parfaits
6 Frieda's Red or Yellow Tamarillos, peeled
2 Tbsp. orange juice
1/2 cup sugar 1 tsp.
grated orange peel
1 quart vanilla or peach ice cream

To peel Tamarillos, pour boiling water over fruit; remove skins and stems. Chop fruit; place in blender or food processor. Add orange juice, sugar, and orange peel. Cover and process until pureed. Scoop ice cream into serving dishes; spoon sauce over ice cream. (Sauce is also excellent on pancakes and waffles.). To store remaining sauce, cover and refrigerate up to one week. Makes 21/2 cups sauce.

Feijoa What?

2010-05-05T12:53:00.000-07:00

Oh my dear Feijoa. So few know your culinary gifts. Your cousin Guava got all the attention – even Bob Marley wrote a song about guava jelly. But now it’s time to put your best flavor forward and show the world what you’re made of!

Often called the Pineapple Guava or Guavasteen, or mislabeled as simply a Guava, the Feijoa is similar to its cousin, but yields a more complex and perhaps versatile flavor. With the Southern Hemisphere’s Feijoa crop reaching its height of season in May, Frieda’s Specialty Produce is pleased to supply this exotic gem to supermarkets.

About the size of an elongated egg with green, slightly bumpy skin, a ripe Feijoa gives slightly to gentle pressure. Inside, the aromatic fruit has a cream-tan medium-soft flesh with an edible jelly-seed cavity. The Feijoa’s slightly granular texture and sweet-tart flavor suggests hints of pineapple, pear, citrus and grape with a distinctive eucalyptus-evergreen fragrance.

Once you get a few of these fragrant green jewels home, peel and eat fresh, or try them in a variety of recipes -- both sweet and savory. Some even like to enjoy a ripe feijoa like an apple, biting right into the fruit and eating it all, skin and pulp. The tangy, enticing Feijoa might be just the ingredient you’ve been looking for to add depth to your culinary creations.

RECIPE
Feijoa Chicken Curry
3 to 4 tbsp. olive oil or vegetable oil
4 chicken breasts, skinned, boned, and cut into bite-sized chunks
1 1/2 cups carrots, thinly bias-sliced
1 cup red, yellow, or green bell pepper, cubed
1 cup onion, thinly sliced
1 clove garlic, minced
4 to 5 ripe Frieda's Feijoas, peeled, halved lengthwise, and cut into 1/4-inch thick slices
1 to 2 tbsp. curry powder
1 tsp. salt
1/4 tsp. allspice
1/8 tsp. pepper
1 tbsp. cornstarch
One 14 1/2-oz. can chicken broth
Hot cooked rice
Condiments such as chutney, raisins, shredded coconut, or slivered almonds

In a skillet, heat 2 tablespoons oil. Sauté chicken three minutes or until nearly done; remove from pan. Heat remaining oil in skillet; sauté carrots, bell pepper, onion, and garlic for 5 minutes or until carrots are nearly tender. Add chicken back to skillet with Feijoas, curry powder, salt, allspice, and pepper. Stir cornstarch into chicken broth; pour into skillet with chicken mixture. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Serve with rice and pass the condiments to sprinkle over each serving. Makes 4 servings.

Source: Frieda’s Inc.

More ideas for fresh Feijoas:

• Feijoa sorbet or ice cream
• Feijoa chutney with roast pork tenderloin
• Shrimp sautéed in fresh ginger and Feijoa sauce
• Sweet Feijoa soufflé
• Green salad topped with Feijoa slices

Discover the Tangy Green Tomatillo

2010-04-27T09:19:00.000-07:00

Tomatillos are a staple in Mexican cuisine and the key ingredient in Salsa Verde. Sometimes referred to as green tomatoes, Tomatillos are similar to tomatoes, but feature a papery outer husk. Roasted or boiled, then pureed, Tomatillos have a vibrant tart-lemony-grassy taste that adds a bright note to salsas, enchiladas and other Latin-inspired dishes.

Whether hosting a fiesta (Cinco de Mayo!) or getting together with family, home cooks can add a delicious Mexican flair to dishes with the bright and tangy Tomatillo, now available at supermarkets.

Tomatillo means “little tomato” in Spanish. Cultivated since Aztec times, Tomatillos are closely related to Cape Gooseberries and Chinese Lantern Plants with their beautiful papery calyxes that cover the glossy green fruits like little lampshades.

Tomatillos range in size like tomatoes, but their greenish-yellow skin and flesh is much firmer, less juicy and contains very small seeds. They feature a slightly acidic taste with a bright, lemony flavor, but they are mild with no spiciness or peppery heat.

Select Tomatillos that are firm and dry, with clean, close-fitting husks that show no blackness or mold. The fruits should be hard; they do not give like tomatoes. Store loosely wrapped in your refrigerator’s vegetable drawer for up to 2 weeks.

When ready to prepare, remove the husk (a slightly sticky residue underneath the husk is normal), chop up the fruit and boil or puree until tender. Or, roast husked fruits whole in the oven or on the barbecue.

When combined with vinegar, onion and a bit of spicy chile peppers, Tomatillos make a divine Salsa Verde (“Green Salsa”). Add to that some fresh cilantro and roasted corn, and you’ve got a lip-smacking multi-purpose sauce, dressing and dip. (If you find the flavor too tart, mellow it out with a touch of honey or sugar.) Use homemade Tomatillo sauce for enchiladas, Tex-Mex casseroles, tacos or quesadillas. (Although Tomatillos can be eaten raw, most preparations involve some amount of heat for tenderizing the firm flesh.)

Frieda’s Tomatillo Salsa
The fresh taste of this green salsa is perfect for fried fish and seafood. Also works well with chicken, steaks, and cheese quesadillas.

12 Frieda’s Tomatillos, husked
1 Frieda’s Jalapeño chile, sliced
1 medium onion, chopped
2 tablespoons rice wine or cider vinegar
Salt and pepper

Wash Tomatillos and quarter. Place in food processor or blender along with Jalapeño chile; cover and process till pureed. Add onions and vinegar; process till smooth. Place mixture in saucepan; bring to boiling. Reduce heat and simmer uncovered, 5 minutes. Cool; season to taste with salt and pepper. Makes 1 1/2 cups salsa.

Source: Frieda's, Inc./ www.friedas.com

In the mood for more Mexican and Latin produce ingredients? Check out our recent post on Jicama for more tasty recipes. Also check out our Latin department on Shop at Frieda's.

Happy Garlic Day!

2010-04-19T08:44:00.000-07:00

April 19th is National Garlic Day, but who really needs an excuse to enjoy this amazing allium? Every year, there are more new garlic products available, from sweet-savory Black Garlic, to pre-peeled garlic cloves, to green garlic to Elephant Garlic.

With a name like Elephant Garlic, you’d assume a big and bold garlic flavor. But those who know this allium know that Elephant Garlic is milder and sweeter than regular garlic. Essentially, it’s the non-garlic lover’s garlic. Look for this U.S.A.-grown, extra-large and mellow garlic at supermarket produce departments.

Technically, Elephant Garlic is not a true garlic. It is in fact a leek variety (Allium ampeloprasum), but the name “Elephant Leek” just doesn’t have the same appeal.

Whatever you call it, Frieda's Elephant Garlic is mild enough that you can slice the cloves, sauté or steam, and serve them as a vegetable. Or, you can use them in any recipe that calls for garlic, without worrying about the recipe becoming too garlicky.

The large cloves are easy to peel, chop and grate, and become mouthwateringly succulent when roasted and spread on fresh bread. The mellow garlic flavor complements a variety of ingredients, from tomatoes to potatoes to meats and beyond.

RECIPES:
Frieda's Roasted Elephant Garlic

Whole head of Frieda’s Elephant Garlic, skin on
Non-stick spray (or olive oil)

Place Elephant Garlic bulb (skin on) in greased shallow baking pan. Bake at 325 degrees for 50 to 60 minutes, or until very soft. Cool 5 minutes.

To serve, removed cloves, loosen skin and squeeze the contents onto baked potatoes, vegetables, French bread or broiled poultry.

Source: www.friedas.com

* * *

Frieda's Elephant Garlic & Dried Tomato Bruschetta

Makes a great appetizer or snack!

18-20 slices crusty French or sourdough bread
1/2 cup olive oil
1 3-oz. pkg. Frieda's Dried Tomatoes, rehydrated according to package directions, chopped
2 cloves Frieda's Elephant Garlic, roasted
3 Tbsp. fresh basil, chopped
1/4 tsp. black pepper
Fresh basil leaves for garnish

Wrap bread slices in foil; heat in a 350-degree oven for 15 to 20 minutes or until hot. Meanwhile, in food processor or blender, place oil, dried tomatoes, roasted Elephant Garlic, chopped basil, and pepper; cover and process until nearly smooth. Serve mixture to spread over hot bread slices; garnish each bread slice with a basil leaf. Serve hot. Makes 1 1/2 cups spread; 18-20 pieces.

Source: www.friedas.com

Get to know the mellow Pepino Melon

2010-04-12T09:38:00.000-07:00

With its beautiful tear-drop shape and purple-streaked satiny-smooth skin, the Pepino Melon is an eye-catching little fruit. Also known as Pepino Dulce, Melon Pear, Mellow Fruit or Tree Melon, the Pepino is now in season and available at supermarkets.

Not a true melon, the Pepino is actually in the nightshade family, which includes tomatoes and eggplants. A native of South America, Pepinos are grown in many countries, including Ecuador and New Zealand. Inside this thin-skinned beauty is a golden-yellow flesh with the texture of a fine, juicy melon and the distinctive aroma of honeydew, pear and vanilla. The Pepino has a subtle, mellow flavor with less-sweet hints of melon and cucumber. (Actually, “pepino” means cucumber in Spanish.)

Although the skin is technically edible, it peels off easily (like a blanched tomato), and there are just a few small, edible seeds inside a small, hollow cavity. Choose Pepinos with a sweet aroma and no bruises. As the fruit ripens, the purple streaks become more pronounced and the aroma intensifies. The flesh should be firm and juicy – like a crisp cantaloupe – not mealy.

The mellow “background” flavor of the Pepino Melon pairs well with other ingredients, from sweet fruits to chiles to chicken. A drizzle of lime juice, honey or a sprinkling of salt and fresh basil will enhance the mild flavor. Add to that a sprinkle of chili powder or a dash of hot sauce for a refreshing appetizer. Excellent paired with prosciutto or filled with seafood or chicken salads. However it's prepared, this culinary curiosity is delicious across a wide spectrum of dishes.

RECIPE

Pepinos A L'Orange

Serve these spirited pepino chunks over ice cream, pound cake, or just by themselves in a long-stemmed chilled goblet.

2 Frieda’s Pepino Melons, peeled, seeded, and cut into chunks
1/3 cup triple sec or orange liqueur
1 tablespoon finely chopped Frieda’s Crystallized Ginger
Toasted slivered almonds
If desired, sliced pound cake, or vanilla or peach ice cream

Peel Pepinos, cut into quarters. Carve out the center seed cavity; discard seeds. Chop melon into bite-sized chunks; place in a non-metal bowl. Sprinkle triple sec over melon; stir in crystallized ginger. Cover and refrigerate 30 minutes to 6 hours to blend flavors. Serve as is, topped with silvered almonds, or over pound cake or ice cream.

Makes 4 to 6 servings.

Source: www.friedas.com

Eat Your Bitter Melon!

2010-04-06T11:40:00.000-07:00

You may have read about Bitter Melon in the news lately. A recent study suggests that this bitter gourd has cancer-fighting properties, and for centuries, Bitter Melon has been consumed as a medicinal food. Frieda’s Specialty Produce is now distributing this unusual ethnic vegetable to supermarkets around the country. Check out our short, informational video about Bitter Melon:

It looks like a lumpy, bumpy cucumber covered with warts. Inside are small, flat seeds and a hollow cavity. Grown on vines in many tropical regions around the world, Bitter Melon goes by many names: Bitter Gourd, Balsalm Pear, Goya (Japan), Karela/Kavel (India), Ampalaya (The Philippines), Balsamino (Spanish Caribbean), Foo Qua/Fu Gwa/Ku Gua (China), Kho-Qua (Vietnam). There are also many varieties, but the most common in the U.S. are Asian-style Bitter Melon and Indian Bitter Melon.

Bitter Melon is not for culinary cowards. Its flavor is very bitter -- much more bitter than radicchio or endive lettuce. It’s truly an acquired taste. Not everyone will have much of a palate for Bitter Melon, but it’s much loved around the world, especially in India and The Philippines. (Momordicine is the natural chemical compound that makes it so bitter.)

So, if you dare, how do you prepare it? Most recommend cooking it by first scraping out the seeds and inner membrane, and then steaming, boiling, stir-frying, pickling, or even deep-frying. Some people like to salt it and rinse it before cooking to remove some of the bitterness. Pair Bitter Melon with strong flavors, especially hot spices, which help to balance the bitterness. It’s often used in curries with coconut milk, or stuffed with onions and spices and fried.

For centuries, Bitter Melon has been used as a medicinal food. It is believed to cleanse the blood and help with digestion. Some even use it as a tonic for malaria. Many believe that Bitter Melon can actually lower your blood sugar. And studies are being done to investigate its cancer-fighting properties. In some countries, it’s even sold as a supplement in capsule form!

Go ahead -- try this amazingly healthy food. You just might like it!

Fresh Fennel: A Refreshingly Different Vegetable

2010-04-02T08:33:00.000-07:00

What vegetable looks a bit like a combination of celery and dill, but has a delicate and refreshing licorice taste? Fresh Fennel, of course! If you’ve never tried this subtly sweet, fragrant and delicious veggie, Frieda’s Specialty Produce encourages you to pick up a fresh bulb during your next trip to the produce department. You won’t be disappointed!

While a licorice-flavored vegetable may sound odd, you might be surprised by how mild and palatable fennel bulbs are, especially after cooking. The bulb, the stems and the feathery leaves of Fennel (sometimes incorrectly labeled “Anise”) are all edible. A favorite in Italian cuisine, fennel can be enjoyed raw, blanched, braised, baked, roasted, grilled or fried. Use it as a vegetable side dish or pair with other flavors such as parmesan, goat cheese and olive, citrus, apple, or even fig and cream cheese. Fennel is also an excellent complement to chicken, fish and pork, as its aromatic flavors perfume the meat and add a subtle complexity to dishes.

Fennel is best enjoyed within 3 to 4 days after purchasing. Store it wrapped in plastic in the crisper drawer until ready to use. Chop the bulb section and cut out the small woody inner core. Then simply braise, roast or grill with salt and pepper, or shave finely to use raw, such as a blood orange and fennel salad. The green stalks of the fennel plant are a bit more fibrous and may need to be cooked longer to reach desired tenderness. Use the feathery leaves as a fresh herb, adding freshly chopped sprigs to soups and dishes just before serving.

Here are two simple and delicious way to enjoy Fennel from Frieda’s:

Braised Fennel with Pancetta

1 bulb Frieda's Fennel
1 cup chicken broth or water
2 strips pancetta or bacon, diced
1/4 cup onion, chopped
1 clove garlic, minced
Salt and pepper to taste
1 3-oz pkg. Frieda's Pine Nuts, chopped and toasted (optional garnish)

Trim fennel, discarding stems (or saving for another use) and reserving some leaves for garnish. Cut fennel bulb into 1/4-inch-thick slices, then slice crosswise. In a medium saucepan, bring broth or water to boil. Add fennel pieces; reduce heat. Simmer, partially covered for 10 to 15 minutes or until tender. Meanwhile, sauté pancetta or bacon slowly; add onion and garlic. Cook about 5 minutes, or until onion is tender; drain well. Drain cooked fennel; stir in pancetta mixture. Season with salt and pepper.

Spoon mixture onto a serving platter. Sprinkle with pine nuts, if desired, and garnish with some of the reserved green leaves. Makes 4 servings.
Source: www.friedas.com

Sautéed Cheese, Fennel and Grape Salad
Thick, melted slices of mozzarella complement crisp raw sticks of fennel and juicy red grapes.

1 Frieda’s Fennel bulb
4 cups mixed spring lettuce, torn
1 cup red seedless grapes, cut into halves
8 ounces mozzarella cheese (not fresh mozzarella)
½ cup Italian-seasoned dry bread crumbs
1 extra-large egg
1 tablespoon water
½ cup orange juice
1/3 cup olive or vegetable oil
2 teaspoons Frieda’s minced Fresh Chives
Salt & pepper to taste
2 tablespoons olive or vegetable oil

Trim the leafy end of the fennel bulb to within 1 inch of the head, reserving a few of the leaves. Trim a thin slice from the bottom end of the bulb. Cut the fennel bulb into quarters, then into julienne sticks. Chop 1 tablespoon of the leaves and reserve. Combine the fennel bulb, lettuce and grapes in a large bowl and toss gently.

Cut the mozzarella cheese into eight 1½ x 1½ x ¼-inch pieces. Place the bread crumbs on a plate. Beat the egg and water in a small bowl with a fork. Dip each cheese slice first in egg mixture to coat, then coat with breadcrumbs on all sides. Place on a wax-paper-lined tray. Combine the orange juice, 1/3 cup olive oil, chives, salt and pepper in a jar with a tight-fitting lid. Shake vigorously.

Toss the salad with the dressing. Spoon onto 4 salad plates. Heat the remaining olive oil in a medium skillet and sauté cheese for 1 to 2 minutes per side, just until medium-brown and melted. Place 2 cheese slices to each salad plate. Sprinkle the reserved fennel leaves over salads. Makes 4 servings. (Source: The Purple Kiwi Cookbook, By Karen Caplan)

Get to know Jicama

2010-03-24T12:13:00.000-07:00

Jicama doesn’t look like much, but once you get past its homely exterior, this refreshingly different vegetable is sure to delight! Frieda’s Specialty Produce encourages shoppers to pick one up on their next trip to the produce department.

Also known as a Yam Bean or Mexican Potato, Jicama grows on vines and is actually a member of the Legume (bean) family. This bean is downright ugly with its dusty-beige scabby skin and turnip-like shape. It ranges in size from a few ounces to up to six pounds, with the majority weighing between 2 and 4 pounds.

Once you remove its fibrous brown skin with a paring knife, you’ll find a lovely creamy-white interior with a juicy, crisp texture and deliciously refreshing, slightly sweet taste that is often compared to a combination of potato and apple. Jicama is being discovered as a dieter’s top veggie thanks to its low-calorie content and excellent, satisfying texture. It’s also gluten-free (great for those with celiac disease), and a good source of vitamin C.

Tasty, healthy, and versatile, Jicama can be enjoyed raw or cooked. A favorite way to enjoy it in Mexico is chopped fresh into sticks and topped with fresh lime juice and chili powder. Use Jicama in place of water chestnuts in stir-fries, or steam, boil, mash or fry it like a potato. One of the most popular Jicama applications in the U.S. is in refreshing slaws and fresh salads. Simply grate or julienne and combine with citrus or vinegar and spices such as cilantro and chili powder.

When selecting Jicama at your supermarket, avoid those that are wet, slimy or have soft spots. Jicama should be kept cool and dry, but never damp or sprayed with water. Once home, keep your jicama in a cool, dark place (not the refrigerator), such as a pantry where you store potatoes and onions. Once cut, refrigerate and use within a few days.

Here are a few a simple Jicama recipes to try:

Jicama, Orange and Onion Salad
2 cups torn lettuce leaves
2 fresh oranges, peeled and thinly sliced crosswise
4 thin slices red onion, separated
1 cup Frieda's Jicama, peeled and julienne-sliced
Cilantro-Orange Dressing

In a large salad bowl, place torn lettuce. Cut orange slices into quarters; toss into lettuce with onion and Jicama. Makes 4 side-dish salads.

Cilantro-Orange Dressing:
1/3 cup orange juice
1 tbsp. light olive oil or vegetable oil
1 tbsp. Frieda's Cilantro, finely chopped
1/8 to 1/4 tsp. chili powder

Shake together all ingredients in a shaker jar; toss with salad. Makes 1/2 cup dressing.

Source: Frieda’s Inc.
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Jicama Salad with Cilantro Dressing
1/4 cup olive or vegetable oil
3 tbsp. lime juice
1 bunch cilantro, leafy stems only
1 clove garlic, minced
1 Frieda's Chile de Arbol, soaked, seeded, and minced
3 cups Chinese (Napa) cabbage, shredded
1 1/2 cups Frieda's Jicama, peeled and cut into julienne sticks
1 cup carrots, shredded

In food processor or blender, combine oil, lime juice, 1 cup of the cilantro leaves, garlic and chile. Cover; process till nearly smooth; set aside.
For salad, toss together remaining cilantro with cabbage, jicama, and carrots. Spoon dressing over salad; toss well. Makes 4 to 5 side-dish salads; 2/3 cup dressing.

Source: Frieda’s Inc.
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Jicama-Carrot Salad
This salad is a refreshing cross between traditional Waldorf salad and carrot-raisin salad.

2 cups peeled, cubed Jicama
2 carrots shredded
1 stalk celery, sliced
1/2 cup crushed pineapple, drained (reserve juice)
3 Tbsp. coarsely chopped walnuts
2 Tbsp. raisins
1/3 cup mayonnaise or salad dressing
Lettuce leaves

In a salad bowl toss together the Jicama, shredded carrots, celery, drained pineapple, walnuts, and raisins. Stir together the mayonnaise and 2 tablespoons of the reserved pineapple juice. Spoon dressing over salad, tossing to coat well. Chill till serving time. Serve on a lettuce-lined platter. Makes 5 servings.

Source: Frieda’s Inc.

What's a Kiwano?

2010-03-18T08:00:00.000-07:00

“You can eat that?” Yes – you can. And this intimidating-looking fruit is actually quite delicious.

Also known as the African Horned Melon, the Kiwano is in the melon family, but is often described as a combination of kiwifruit and cucumber – with its jelly-like texture and unique citrusy flavor. Native to southern Africa, Kiwanos are now grown commercially in California and New Zealand.

Certainly a conversation-starter, the Kiwano’s signature spiky yellow shape and orange-yellow color makes it a popular ornamental fruit, but it has a delightfully unique flavor that is definitely worth tasting.

Once you get a few of these glowing jewels home, slice and scoop out the edible jelly and seeds, eating it straight from the shell, or use in a salad, dessert or as a delicious garnish for meats. Scoop out the spiky shell and use it as a natural bowl to serve a salad or mousse.

Check out this informational video:

Grilled Beef with Horned Melon Sauce
Try this dish with grilled lamb or pork instead of beef.

1 Frieda's Kiwano®
1 lb. lean beef sirloin, trimmed of all fat
4 cups shredded lettuce
11/2 cups julienne cut cucumber
Horned Melon Sauce

Cut the melon into halves. Cut crosswise into thin slices. Cut off the outside skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices and cucumber sticks. Spoon the sauce over the top. Makes 4 servings.

Horned Melon Sauce:
1 Frieda's Kiwano®
3 tbsp. lime juice
1 green onion, minced
1 tsp. oil
1/4 tsp. cumin
1 clove garlic, minced

Cut the melon into halves lengthwise. Use a grapefruit knife or small sharp knife to scoop out the pulp. Combine the melon pulp, lime juice, green onion, oil, cumin and garlic in a blender or food processor container. Cover and process until well blended. Makes about 11/4 cups.

Source: The Purple Kiwi Cookbook

Friendly Baby Pineapples

2010-03-11T11:58:00.000-08:00

Pineapples have long been a symbol of “welcome” and hospitality, dating back to colonial times. What more welcoming fruit could you imagine than an adorable BABY pineapple? Tender and sweet – and what makes it friendliest of all – you can eat the whole thing – soft core and all (not the skin, of course…).

Frieda’s Specialty Produce imports delicious Zululand Queen Baby Pineapples from South Africa and proudly distributes them supermarkets around the U.S.

About the size of a baseball, Zululand Queen Baby Pineapples are perfectly formed miniature fruits, about five inches from the base to the top of the leaves. They feature a rich golden-yellow flesh with a juicy, super-sweet, intense pineapple flavor. The center core is very tender and slightly crisp, but completely edible, unlike regular pineapples.

To use these little babies, simply cut off the outer rind with a paring knife and slice into cubes. Or, slice the entire fruit in half and top with sauces, crèmes or compotes, serving with a spoon for scooping. You can also easily hollow out the halves and fill with chicken salad or fruit cocktail mixes. Each pineapple is perfectly sized for one or two servings.

These sweet little bromeliads are as attractive as they are delicious. Use them as a table centerpiece for parties and gatherings. Guests will surely delight in their miniature size. Baby Pineapples are also a lovely addition to gift baskets for special guests or special occasions.

RECIPE
Pineapple Compote Crepes

2 medium kiwifruit, peeled and sliced
1 medium navel orange, halved, peeled, and sectioned
1 cup Frieda's South African Baby Pineapple, cut into chunks
1/2 cup red or green seedless grapes, halved
3 tbsp. Grand Marnier or Triple Sec (orange) liqueur
4 Frieda's Crepes, room temperature
4 tbsp. light frozen non-dairy whipped topping, thawed
Fresh starfruit slices or mint for garnish

In a bowl, toss together fruit; spoon Grand Marnier over. Chill for up to several hours. To serve, divide fruit among 4 crepes; fold crepes over fruit. Top each crepe with 1 tablespoon whipped topping. Garnish with starfruit or mint. Makes 4 dessert servings.

Source: Frieda's Inc.

What's a Kumquat?

2010-03-02T11:01:00.000-08:00

As strange as it may seem, Kumquats were designed to be eaten whole, skin and all. These small, grape-sized citrus fruits look like miniature oval oranges and feature a soft, sweet rind and a sour-tart inside pulp. Kumquats are like inside-out oranges!

Grown for centuries in China and Japan, Kumquats are often seen as a symbol for wealth and prosperity. Frieda’s Specialty Produce is now distributing California-grown Kumquats to supermarkets around the country. Select firm fruits and refrigerate up to two weeks in a plastic bag.

Loaded with vitamin C, Kumquats are a versatile fruit that can truly brighten up dishes, from savory to sweet. Enjoy whole out of hand or slice thin into fruit salads and use to top green salads. Chopped kumquats make a delicious chutney or sauce for appetizers, seafood, pork and poultry dishes.

The fruits can be pureed and combined with salad oil for a delicious sauce or dressing. Pureed kumquat pulp can also be used in breads, pies, cakes and muffins. A popular use for Kumquats is to make jams, jellies and marmalades, or even pickled whole or preserved in syrups. You might even see Kumquats as a martini garnish, instead of olives.

Here’s a simple Kumquat sauce recipe from Frieda’s:

Kumquat-Almond Sauce

Serve this heavenly fruit and nut sauce over ice cream, sautéed apples, banana slices, or even over hot cooked chicken or fish.

2 Tbsp. butter or margarine
2 Tbsp. orange juice
10 Frieda's Kumquats, thinly sliced
1/4 cup sliced almonds
1 - 2 Tbsp. brown sugar
Dash ground nutmeg

Melt the butter in a skillet; stir in orange juice, kumquats, and almonds. Sauté over medium heat for 2 minutes. Stir in brown sugar and nutmeg till mixture is glazed, about 1 minute. Serve warm or cool. Makes about 1/2 cup sauce.

Source: Frieda's, Inc.

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More delicious recipes from around the web:

Kumquat Refrigerator Pie

Soothing Kumquat Tea

Kumquat Jam Tart with Macadamia Crust

Cranberry Kumquat Chutney

Camembert and Kumquat Chutney Toasts

More Recipes

Don’t forget the Shallots: small allium makes a big difference

2010-02-23T11:26:00.000-08:00

Shallots are neither onions nor garlic, but they impart a subtly earthy-sweet oniony flavor to recipes that cannot be replicated by any other ingredient. Frieda’s Specialty Produce urges home cooks to make Shallots a staple ingredient in the pantry. You don’t need to be a chef to appreciate the power of the Shallots.

Why use shallots? Allium oschaninii have a more delicate, less assertive flavor than onions, but also possess sweet garlicky notes. Their taste can be subtle, but shallots can really round out the flavors in a recipe, especially when combined with onions and/or garlic.

Not to be confused with scallions, or green onions, Shallots are stored in a cool dry place like regular onions and garlic, and should not show any signs of sprouting green vegetation. Look for Shallots in your supermarket produce department near the potatoes and onion display.

To get the most flavor out of Shallots, gently sauté them with oil, butter or broth, before adding to recipes. They can also be caramelized like onions for a sweet and savory kick. Professional chefs use shallots as the base for many sauces, from Béchamel to Veloute, to add a depth of flavor to dishes. Here are some ideas for putting this culinary powerhouse to work at home:

* Use minced Shallots to make a traditional vinaigrette with Dijon mustard and oil.

* Add finely diced Shallot to homemade guacamole

* Roast whole, peeled Shallots in the oven with butternut squash or potatoes

* Sauté Shallots with mushrooms and butter and serve on top of a beef steak

* Braise whole, peeled Shallots in broth or wine; top with cracked pepper, butter and fresh herbs

* Top vegetables such as green beans, Brussels sprouts or asparagus with a caramelized shallot relish

Shallot Recipes at Friedas.com:
Braised Fennel with Shallots & Mushrooms
Mediterranean Pasta Salad
Mushroom Meatloaf with Glazed Shallot Sauce
Potatoes with Shallot-Garlic-Onion Relish
Shallot & Papaya Chutney
Spicy Chicken Filling
Stir-Fried Eggplant, Tomatoes & Shallots
Veal with Mushrooms & Shallots

Here's a simple Braised Shallot recipe from Foodinista.

Here's a delicious Cauliflower recipe with roasted Shallot butter from Emeril!

Give up meat, not flavor

2010-02-17T11:49:00.000-08:00

If you are giving up meat for Lent, you will be looking for ways to make your meals interesting and delicious, so you don’t feel that you’re “missing” anything.

Here are some healthy, tasty, guilt-free recipes from Frieda’s, the Specialty Produce People.

Sauteed Mushroom-Polenta Sandwiches

Soyrizo Frittata

Dilled Edamame Rice Salad

Blackeyed Pea Salad

Citrus Salad with Lemon Crème Dressing

Presidents Day Potato Salad

2010-02-15T10:24:00.000-08:00

Red, White and Blue Potato Salad

1 2-pound bag Frieda’s Star Spangled Spuds

3/4 cup chopped green onions, divided

2/3 cup sour cream

1/3 cup mayonnaise

3 Tbsp. white wine vinegar

3 tsp. Dijon mustard

1 1/2 tsp. sugar

1 1/2 tsp. salt

1/2 tsp. ground pepper

2 to 3 ounces crumbled blue cheese

Put potatoes in a large pot and add enough salted water to cover. Bring to a boil and boil potatoes until fork tender – about 15 minutes. Drain potatoes and cool.

While potatoes cool, prepare the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, sugar, salt and pepper. Cover and chill.

Slice the potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add chilled dressing, blue cheese and remaining green onions; toss gently to coat potato pieces. (Add additional blue cheese, if desired.) Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills. Makes about 6 to 8 cups.

Get Ready for the Year of the Tiger

2010-02-12T10:08:00.000-08:00

Gung Hay Fat Choy! The Specialty Produce People at Frieda’s are stocking up produce departments with a wide variety of Asian specialties in preparation for Chinese New Year – The Year of the Tiger. The 15-day celebration begins on the first day of the first lunar month according to the Chinese calendar – February 14, and ends on February 28, 2010.

While many Westerners will be eating chocolates from heart-shaped boxes on February 14, millions of people around the world will be celebrating the entrance of the Year of the Tiger. One of the most important traditional Chinese holidays, Chinese New Year celebrations are a time of reunion, where families get together and celebrate over special feasts with foods to symbolize abundance, wealth, longevity and good fortune.

It’s one of the biggest food-centered holidays after Thanksgiving, beginning with the New Year’s Eve meal. Chinese New Year’s dinners are magnificent multi-course feasts that usually consist of eight or nine exotic dishes.

During the Chinese New Year, many foods and colors take on symbolic meanings. Here are a few interesting symbolisms:

* Pummelos, the largest citrus fruit, are seen as a symbol of prosperity and fertility, and are often presented as Chinese New Year gifts.

* Kumquat Trees are often used as a decoration during Chinese New Year. The golden color of these tiny fruits symbolizes wealth, and “kum” means “gold” in Cantonese.

* Noodles, such as Frieda’s Chow Mein, Yakisoba or Udon, are a symbol of longevity. For this reason, Noodles are always served whole and never cut.

* Chinese Long Beans, which are like extra-long green beans (measuring 12 to 20 inches in length), are another symbol of longevity.

* Mandarin Oranges are also a popular gift, because in Chinese, the word "orange" sounds like "Ji", which means "good luck". People present oranges to their friends and relatives to express their respects and good wishes for the coming year.

* Red is the preeminent color during the festivities, symbolizing joy, luck and happiness. Add some natural red pigment to your dishes with Frieda’s Blood Oranges.

* Egg Rolls and Spring Rolls are a symbol of wealth because their shape resembles a gold bar. Frieda’s Egg Roll Wrappers can be found in the produce department.

Here are a couple of recipes to get your festivities off to the right start.

Chinese Chicken with Waterchestnuts
1 tbsp. dry sherry
3 tbsp. soy sauce
1 tsp. cornstarch
3 tbsp. salad oil
1 clove garlic, crushed
3 tbsp. chives, chopped
1 slice Frieda's Fresh Ginger, slivered
1/2-lb. uncooked chicken, cut in thin strips
1 3-oz. pkg. Frieda's Waterchestnuts, peeled and sliced

Mix sherry, soy sauce and cornstarch; set aside. Heat frying pan; add oil and heat thoroughly. Add garlic, chives, and ginger; stir-fry 1 minute. Add chicken to stir-fry and cook for 3 to 4 minutes or until light brown. Add waterchestnuts and stir-fry 1 more minute. Add cornstarch mixture and stir for another minute or so. Serve immediately.
Source: www.friedas.com

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Duck Salad with Kumquat Dressing
½ cup red or white wine vinegar
½ cup Frieda’s Kumquats, chopped
1/3 cup salad oil
2 tbsp. honey
Romaine lettuce leaves
1 head Frieda’s Belgian Endive
1 ½ cups cooked, chilled julienne slices of duck breast meat or chicken breast
2/3 cup green or red seedless grapes
3 tbsp. chopped walnuts or slivered almonds
Frieda’s Alfalfa Sprouts as garnish

For dressing, in blender or food processor bowl with blade, place the vinegar, kumquats, oil, and honey. Cover and process until nearly smooth. Chill. To assemble salad, line a large serving platter or individual plates with romaine leaves. Arrange Belgian endive, duck or chicken pieces, grapes, and nuts on leaves. Garnish with alfalfa sprouts if desired. Pass dressing with salads. Makes 2 servings; 1 ½ cups dressing.
Source: www.friedas.com

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Year of the Tiger
The Year of the Tiger marks the beginning of the Chinese Year 4708; the numbers of years since the mythical founding of the Chinese People. People born under the Year of the Tiger are said to be sensitive, given to deep thinking, capable of great sympathy. For the tiger in 2010, any recent setbacks or obstacles can be overcome, so look forward to a year in which to really shine, either personally or professionally.

French Crepes 10 Ways for Valentines Day

2010-02-11T11:33:00.000-08:00

Ready to eat right out of the package, Frieda’s pre-packaged French Style Crepes are a versatile and time-saving ingredient that can be found next to the berries in your supermarket produce department. Here are 10 ideas for putting these delicate wraps to work on Valentines Day:

1. Fill Crepes with fresh slices of strawberries and top with whipped cream.

2. Spread Nutella (chocolate hazelnut spread) on Crepes; follow with sliced bananas and finish with Cool Whip topping.

3. Place a couple spoonfuls of avocado chicken salad in center of Crepe; roll and slice in half for a delicious sandwich wrap. (Recipe here.)

4. Dice up various fruits (kiwi, mango, tangerine, banana) and toss lightly with lime and orange juice. Line Crepe with a thin layer of sweetened whipped cream cheese, then spoon on fruit mixture. Roll Crepe and top with powdered sugar.

5. Sauté apples or Asian pears with cinnamon, walnuts and spices. Fill Crepes and top with sweetened ricotta cheese mixture. (Recipe here.)

6. Drape partially folded Crepes over muffin tins, spray with cooking spray, then bake for 5 minutes until mold is set and crisp. Fill Crepe cups with pudding or mousse and top with fresh fruit. (Recipe here.)

7. Make Bananas Foster Crepes. (Recipe here.)

8. Create fruit & cheese blintzes and bake. (Recipe here.)

9. Mold into muffin tins and create individual quiche cups. (Recipe here.)

10. Spread Crepe with creamy peanut butter; sprinkle with chocolate chips and roll.

Find more great Crepe recipes at http://www.friedas.com/

Cape Gooseberries: Hidden Jewels

2010-02-09T10:34:00.000-08:00

Like mini orange tomatillos, Cape Gooseberries are a curious little fruit that deserve your undivided attention. A delicate, lantern-shaped papery husk surrounds a glossy golden-orange fruit that looks much like an orangey cherry tomato and tastes like a tropical combination of tomato and tart pineapple. It has a juicy pulp with many tiny edible seeds. Frieda’s Specialty Produce is currently distributing these little beauties to supermarkets around the country, and the company encourages shoppers to give them a try.

The Cape Gooseberry goes by several other names around the world, including Golden Berry, Husk Cherry, Physalis, Peruvian Ground Cherry, Strawberry Tomato and Poha Berry. Originating in South America, Cape Gooseberries are grown around the world, including India, Colombia, England, New Zealand, Australia, and Hawaii (where they are known as Poha Berries).

There are two stories behind their “Cape” name. One is that they were cultivated by early settlers at the Cape of Good Hope on the southern tip of Africa. The other is that their papery husk resembles a little cloak or cape. The "Gooseberry" part of the name is also peculiar, as Cape Gooseberries are not related to the European Gooseberry. Actually, Cape Gooseberries are a closer relative to the tomato or potato, as a member of the Solanaceae family.

These little fruits may be seeing a rise in popularity lately. In fact, Cape Gooseberry was recently included in a list of Top 10 Flavor Trend Predictions for 2010 by Sensient Flavors, an international food flavor manufacturer.

To enjoy a Cape Gooseberry, simply peel away the papery husk and eat the shiny orange fruit fresh, or use to make jams, jellies and a variety of sauces, both sweet and savory. Another popular use is to dip them in chocolate or use to decorate cakes.

If you happen to find these lovely fruits at your supermarket, you will be glad to know that unhusked, the berries will last up to 4 weeks in the refrigerator (spread in single layer, unwrapped).

Here's a simple and delicious recipe from “Uncommon Fruits & Vegetables" by Elizabeth Schneider:

Salad of Avocado, Cape Gooseberries and Cucumber
½ large English cucumber
7-ounce container Cape Gooseberries, husked, rinsed and halved
2 medium avocados
2 Tbsp. lemon juice
½ tsp. coarse kosher salt, or to taste
Pepper to taste
6 Tbsp. olive oil
¼ cup finely chopped fresh cilantro
Small bunch watercress, well trimmed, rinsed and dried

Trim off tips and quarter cucumber lengthwise. Cut across in thin slices. Combine in bowl with Cape Gooseberries. Halve and seed avocados. With small melon-ball cutter, remove flesh and add to bowl. Mix lemon juice, salt and paper. Add oil and blend well. Pour over salad, add cilantro and mix well. Serve on a bed of watercress. Serves 4 to 5.

Source: “Uncommon Fruits & Vegetables: A Commonsense Guide” by Elizabeth Schneider

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Here’s a unique cocktail recipe using Cape Gooseberries, aka Poha Berries.

Miniature Sweet Peppers

2010-02-04T07:00:00.000-08:00

Mini Sweet Peppers are popping up in supermarkets everywhere. Their bright colors and cute little size are irresistible! But don't worry, although they look a lot like spicy hot chile peppers, Mini Sweets are mild and sweet like bell peppers, and just as versatile.

These baby bell peppers come in mixed containers of red, orange and vibrant yellow, and are so crisp and sweet and delicious. Here are a few ideas for putting these babies to use in your kitchen:

* Slice into rings and use as a pizza topping or in sandwiches
* Slice in half lengthwise and stuff with cheese and herbs
(Our friend, Chef Gregg Denter, recently combined Frieda's Soyrizo with cream cheese to fill these little pepper "boats." He topped them with roasted pepitas (pumpkin seeds))
* Roast them on the grill, then slice and add to salads and burgers
* Thread on skewers for colorful veggie kebabs
* Serve on veggie platters with hummus and other healthy dips
* Stuff with ground meat and rice mixtures, then bake for bit-size appetizers
* Chop and combine with vinaigrette dressing for a colorful pepper salad
* More recipes here

February is Potato Lovers Month

2010-02-01T15:32:00.000-08:00

While everyone loves a big Russet potato baked and topped with sour cream, there is something to be said about flavorful little baby potatoes and other lesser-known spuds. Celebrate Potato Lovers Month in gourmet style with some delicious specialty spuds, including...

Frieda’s Organic Klamath Pearl Potatoes

These white-fleshed, thin-skinned beauties are harvested young at their peak of flavor in the pristine potato-growing region on the Oregon-California border. USDA-certified organic, Klamath Pearls are the ideal potato for roasting because of their tender moist, fluffy flesh and delicate, edible skin.

Fingerling Potatoes

This group consists of several versatile varieties of slender, finger-shaped potatoes. Frieda’s offers a 1.5-pound bag of Assorted Fingerling Potatoes, which includes the rich and buttery Russian Banana, the red-streaked French Fingerling with a nutty, hazelnut flavor, and the earthy, sweet Ruby Crescent Fingerling. Whether roasted, boiled, baked, steamed or fried, Fingerling Potatoes won’t disappoint. These rising stars of the culinary world have been making center plate appearances in chic eateries across the nation, and are now available in a produce department near you!

Baby Potatoes

For those looking to add a bit of color to your plate, check out Frieda’s Baby Purple, Baby Red and Baby White potatoes for a tri-color potato trifecta. Although purple-fleshed spuds may be new to you, they are actually one of the first potato varieties harvested in ancient Peru, where many of today’s potatoes got their start.

It’s no surprise that Potato Lovers have named a month in honor of one of the world’s most delicious and versatile foods. A low-fat, energy-rich source of potassium and magnesium, the sky is the limit in the ways you can enjoy potatoes. And with these gourmet options, you can take the savory and satisfying spud to new culinary heights.

Roasted Klamath Pearl Potatoes
2 lbs Organic Klamath Pearl Potatoes
¼ cup olive oil
2 tsp. salt
2 tsp. fresh ground pepper
3 Tbsp. fresh rosemary, chopped
2 garlic cloves, minced
Fresh parsley, chopped (garnish)

Preheat oven to 375 degrees. Place potatoes in a large bowl. (Smaller potatoes may be left whole; larger potatoes may be halved or quartered.) Add oil, salt, pepper, rosemary and garlic and toss to coat potatoes. Place potatoes on a baking sheet or roasting pan and roast in the oven for 30 to 40 minutes, turning potatoes once halfway through cooking time. Season with additional salt and pepper to taste. Top with chopped fresh parsley.

Cipolline Onions: Unusually Delicious

2010-01-27T10:01:00.001-08:00

Cipollines are as cute as a button. These small, flat, young onions have a delicate sweet flavor that is prized in Italian kitchens. Available at many supermarkets around the U.S., these special little onions will be a prize ingredient in your kitchen once you give them a try. (Cipollines are sometimes called Button Onions or Italian Pearl Onions.)

Literally meaning "little onion" in Italian, Cipollines have double the sweetness of their allium cousins, at half the size. Their flat shape and thin papery skin make them perfect for roasting or skewered with other veggies for an uncommon kabob on the grill. Their sweet delicate flavor enhances a variety of dishes, but they are especially delicious as a side dish with a savory-sweet balsamic glaze, classically known as Cipollines in Agrodolce. Another classic Italian preparation is to pickle them and serve them as a mainstay of the mixed antipasto -- Cipolline Sotto Aceto.

RECIPE
Honey-Roasted Cipollines

This recipe is so simple. The taste of honey complements the sweetness of the Cipolline, and they are a perfect side dish with roasts, grilled meats, or poultry.

1 8-ounce package Frieda's Cipolline Onions, peeled and trimmed
2 tablespoons butter or margarine
1 tablespoon honey
1/4 cup chicken or beef broth

Arrange the onions in a single layer in a shallow baking dish. Melt the butter. Stir in the honey. Drizzle the mixture over the onions. Stir to coat with the butter mixture. Pour the broth into the dish.

Bake, uncovered, at 375 degrees for 35 to 45 minutes, or until tender when pierced, stirring occasionally. Remove the onions from the pan with a slotted spoon. Makes 4 servings.

Source: The Purple Kiwi Cookbook, By Karen Caplan

Some other recipes around the web:
Balsamic Braised Cipolline Onions
Cipolline Onions Tarte Tatin
Individual Cipollini Tarts
Caramelized Cipollini Onions
Sweet pickled onions
Cipollines in a Sweet-Sour Sauce

Key Ingredient: Key Lime

2010-01-26T13:09:00.001-08:00

There's just something about Key Limes that makes flavors sing. These little Mexican Limes are juicier and more aromatic than regular limes and they tend to have a very thin rind. (Frieda's Key Limes are currently product of Mexico... Not many Key Limes are actually from The Florida Keys on the West Coast.) I recently made some Lime Bars using Key Limes and was surprised at the amount of juice that come out of these little yellow-green citrus.

I often see tiny ping-pong ball sized Key Limes merchandised in the beer section in my neighborhood grocery store. Key Limes are ideal for beers like Corona, Pacifico and Dos Equis. (Just hearing the word "Key Lime" invokes those picturesque images of the Corona beer on the beach advertisements!)

Some of my favorite ways to use Key Limes include pairing their aromatic juice with cilantro, mayo, and cayenne pepper for a dressing to make a delicious crab and avocado salad with roasted red peppers. And of course a squeeze of fresh key lime juice really brightens up a Baja-style fish taco or even some pico de gallo salsa.

And Key Lime Pie is not authentic unless real Key Lime juice is used. Pie aficionados will attest that a "true" key lime pie will not really be green (food coloring), but will have a distinct yellow color. You won't likely find a true key lime pie at your grocer's bakery, but it's not too hard to make one of your own:

Easy Key Lime Pie
3 egg yolks
11/2 tsp. grated lime peel
1 can (14 ounces) sweetened condensed milk
2/3 cup Key Lime juice
One 9-inch graham cracker pie crust

Preheat oven to 350 degrees. In a medium bowl, with an electric beater on medium speed, beat the egg yolks and grated lime peel for 5 minutes, or until fluffy. Gradually add the sweetened condensed milk and continue beating for 4 minutes. Reduce the speed to low and gradually beat in the lime juice until just combined. Pour the filling into the pie crust and bake for about 10 minutes until firm in the center. Remove from the oven and let cool on a wire rack, then cover and chill for at least 2 hours before serving. This is best served very cold, so freeze it for 15 to 20 minutes before serving.
Source: "Mr. Food: Cool Cravings," by Art Ginsburg

Cherimoya Fruit: 'Deliciousness Itself'

2010-01-20T11:55:00.000-08:00

Our friend The Produce Picker just posted his latest informational video on how to select and handle fresh fruits and vegetables. This episode features Frieda's Cherimoyas, one of the most delicious exotic fruits around (well, next to the mangosteen). Read our previous post about Cherimoyas here.

Thanks, Ray!

Mangosteen, Queen of Fruits

2010-01-19T09:02:00.000-08:00

Imagine the most succulent, mouthwatering exotic fruit you’ve ever tasted and you’ve pretty much summed up the Mangosteen. This tropical delight has only recently made its debut in the United States, and Frieda’s Specialty Produce is one of a handful of U.S. companies able to share the joy!

Don’t be fooled by the name. A Mangosteen is not like a mango at all. The outside leathery-woody rind is more akin to a small Pomegranate, and its inner segmented flesh (known as “arils” in the fruit-geek world) is somewhat like an orange – only creamy white and tastes nothing like citrus.So what does this Thailand native “Queen of Fruits” actually taste like? Well, to some, the Mangosteen is a transcendental experience – hard to describe! But if you had to put it in words, one might say the Mangosteen is juicy, silky, decadent, sweet, fragrant and oh-so-good

And the Mangosteen is not just about flavor. This hot new fruit is also one of the trendiest “super fruits” around. You might see Mangosteen juice alongside acai juice or noni in the health food store, and sometimes you can find dried or freeze-dried fruit, but of course, nothing beats fresh, whole Mangosteen. Many believe that the woody purplish rind is what contains most of the antioxidants (and phytochemicals called “xanthones”), so liquid Mangosteen supplements are often made with the whole fruit, rind included.

If you are looking to purchase this tropical gem, don’t be surprised by the price tag. After it’s harvested in Thailand, the fruit must be irradiated before entering the U.S. (a USDA mandate). Select a fruit that gives slightly to gentle pressure on the outer shell.

To eat a fresh Mangosteen, carefully score the outer shell around the “equator” of the fruit, then gently remove the top half. Pull out the juicy segments with a fork and enjoy a taste of paradise.

Celery Root: assertive, refreshing, surprising

2010-01-13T11:24:00.000-08:00

OK, so it's not a fruit, but sometimes we have to write about vegetables and other non-fruits, right? Best known in Northern Europe, Celery Root, or Celeriac, is a celery variety that’s grown for its pungent, dense and flavorful root. Available through the winter and fall, Frieda’s Specialty Produce Company distributes this little-known but deliciously unique vegetable to grocery stores throughout the United States.

This dense, creamy white root has a distinct celery-like and nutty flavor that is slightly starchy, slightly sweet, slightly crunchy and quite versatile. Celery root can be enjoyed raw or cooked, thinly sliced, mashed or puréed. It is a great addition to soups, stews and salads. In France, julienned celeriac with carrots and beets in vinaigrette is a popular crudité item.

Select a firm, dense root that is heavy for its size. It should not be spongy or dry. Expect to see funky knobs and side roots, a non-uniform shape and a pitted brown skin. To prepare, simply scrub, pare away the outer skin and chop, thinly slice or julienne per your recipe. Once cut, the root will turn brown, so keep slices in acidulated water until ready to use. You can also cook celery root with the skin on, then remove the outer skin.

Here is a simple way to enjoy the crisp, refreshing texture of raw celery root:

Cranberry, Celery Root and Carrot Salad with Vinaigrette
1/4 cup raspberry vinegar

1/4 cup olive oil

1/2 Tbsp. salt

1/2 Tbsp. pepper

2 cups shredded carrots, chilled

1 1/2 to 2 cups Frieda's Celery Root, shredded and chilled

1 cup dried cranberries

1/2 bunch fresh tarragon, chopped

1/2 cup red onion, finely chopped

Whisk together raspberry vinegar, olive oil, salt and pepper. Combine carrots, celery root, dried cranberries, tarragon, and onion. Toss with dressing.

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This easy recipe brings out the sweeter, starchier side of cooked Celeriac:

Warm Celery Root with Mustard Sauce
1 large or 2 to 3 small Frieda's Celery Root

2 Tbsp. lemon juice

2 Tbsp. mayonnaise

2 Tbsp. plain yogurt

2 tsp. Dijon mustard

Salt and pepper to taste

2 Tbsp. minced fresh parsley

Peel the skin off the celery root and cut into julienne sticks to make about 2 cups. Cover with warm water and lemon juice in a saucepan. Bring the mixture to a boil. Reduce the heat to low and simmer for 12 to 15 minutes or until tender; drain.

Stir together the mayonnaise, yogurt, mustard, salt, pepper and parsley in a small bowl. Pour the yogurt mixture over the celery root. Cook for 1 minute, stirring constantly. Serve warm or chilled. Makes 3 to 4 servings.

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There are umpteen ways to enjoy celery root. Another great way is to make it into a creamy soup (that doesn't include heavy cream). Here's a nice recipe a blogger adapted from Gourmet.

Blushing Citrus: Discover the Blood Orange

2010-01-07T13:54:00.000-08:00

Don’t be deterred by the Blood Orange’s seemingly gruesome name. This beautiful orange sports a crimson-red flesh and a low-acid citrusy-berry flavor. Moro Blood Oranges are now in season and Frieda’s Specialty Produce is delivering them to a supermarket near you!

Originating from the ash-rich soil of the plains surrounding Mt. Etna in Sicily, this unique fruit is now harvested in citrus groves around the United States. The same antioxidants – anthocyanins -- that make grapes purple and blueberries blue are what makes the blood orange that beautiful deep red color. However, the internal color varies slightly from one orange to the next, ranging from a light ruby blush to a deep purplish-burgundy.

The Blood Orange’s rich, sweet-tart flavor with a hint of raspberry and strawberry makes them a chef's pick for adding drama to winter salads, sharpening citrus reduction sauces and creating stellar sorbets and desserts.

The thick orangey-red rind is delicious candied, grated into sauces, or added to marmalades and orange curds. Use the rich, ruby-red juice to perk up fresh-squeezed juices and cocktails like Mimosas!

Here’s a quick and tasty idea for brightening up a winter brunch or party with Blood Oranges and other specialty citrus:

Ambrosia Crepes
2 Moro Blood Oranges
2 Melogolds or Oroblancos (or white grapefruit), peeled and sectioned
1 Pummelo (or red grapefruit), peeled and sectioned
2 8-oz. containers light cream cheese, at room temperature
1/3 cup brown sugar, packed
8 Frieda's French Style Crepes, at room temperature
1/2 cup flaked coconut

Halve oranges. Grate peel from one of the orange halves; reserve grated peel. Squeeze out juice from one orange half into a food processor or blender container; set aside. Peel and chop remaining orange halves; place in a medium bowl with chopped Melogold and Pummelo grapefruit sections. Toss together gently.

To same food processor or blender container, add the reserved grated peel, cream cheese and brown sugar; cover and process until well blended. Fill each crepe with some of the fruit mixture; top with a tablespoon of the cheese mixture. Sprinkle on coconut; roll up crepe. Place in a microwave-safe or ovenproof dish; spoon on remaining cream cheese mixture and coconut. Microwave on high (100%) power for 30 seconds, or heat through in a 350-degree oven for 10 minutes. Makes 8 servings.

Source: Frieda’s Inc.; http://www.friedas.com/

Don't judge a citrus by its cover!

2010-01-05T09:11:00.000-08:00

The Ugli(r) Fruit, also known as Uniq Fruit, is a special Tangelo variety (grapefruit-orange-mandarin hybrid) grown in Jamaica. The Ugli(r) Fruit's rind is thick, rough, bumpy, distorted and greenish-yellowish-orange. Inside the easy-to-peel, loose skin is a super-luscious, juicy and virtually seedless flesh. The flavor is refreshingly sweet with notes of mandarin and grapefruit. The Ugli(r) fruit is a citrus like no other! Look for them in your local produce department now (or request from you produce manger)!

Sweet & Spicy: 10 Ways to Use Crystallized Ginger

2009-12-04T10:39:00.000-08:00

You’ve probably passed by this item thousands of times in your supermarket’s produce department or baking aisle. Crystallized Ginger – dried slices of natural ginger root, cured and coated in sugar. It sure sounds nice, but what do you use it for? Frieda’s Specialty Produce offers 10 great ideas for putting this sweet, spicy and comforting ingredient to work in your kitchen:

1. Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.

2. Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.

3. Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.

4. Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling.

5. Add chunks to a stir-fry for a sweet and spicy bite.

6. Dip Crystallized Ginger pieces in melted chocolate. Let cool and serve as a special after dinner treat.

7. Add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.

8. Sprinkle diced Crystallized Ginger into fruit salad for a spicy, zesty flavor lift.

9. Add to a homemade cranberry sauce with orange zest.

10. Or, just snack on this sweet treat right out of the package. Crystallized Ginger is especially helpful for calming the stomach while traveling.

Here are three simple sauce recipes for Frieda’s Crystallized Ginger:

Crystallized Ginger Sauce Variations

-----------------------------------------------

Oriental Rice with Ginger Sauce

2 tbsp. butter or margarine

4 green onions

2 tbsp. Crystallized Ginger, chopped

Sherry-Ginger Carrots

2 tbsp. butter or margarine

2 cups carrots, sliced

2 tbsp. Crystallized Ginger, chopped

Exotic Sundae with Ginger Sauce

1/2 cup light corn syrup

1/3 cup Crystallized Ginger, chopped

1/2 cup cream

1/4 cup butter or margarine

1/2 tsp. vanilla

Discover the Buddha’s Hand: The weirdest citrus fruit!

2009-11-24T09:58:00.000-08:00

Ever heard of a Fingered Citron? How about a Buddha’s Hand? ‘Tis the beginning of the season for this weird-looking citrus, and Frieda’s Specialty Produce is now shipping them to grocery stores near you.

This peculiar fruit has green or rich yellow tapering fingers or segments attached to a base – the appearance is not unlike a curled, arthritic hand, only there are usually many more than 5 fingers!

But what on earth do you do with a Buddha’s Hand? Do you eat it? Well, yes, and no. Its thick, lemony rind and pith (the white part) is often candied into a delicious citrus delicacy, infused with spirits or made into liqueurs. However, the small amount of inside flesh is quite sour and rarely used in food. The Buddha’s Hand and other members of the Citron family are also prized for their aromatic citrus oils and used in perfumes and sometimes kept in homes as a natural air deodorizer.

A member of the elusive citron family, Buddha’s Hands, or Hand of Buddha, have been cultivated in China and Japan for centuries and made their way to U.S. soils more recently. Frieda’s Buddha’s Hands are picked from citrus orchards in the San Joaquin Valley of Southern California, and there has been a recent spike in popularity of this once-rare specialty. Perhaps it’s because it’s just so darn weird!

Did you know that Buddha’s Hand are often used as religious offerings in Buddhist temples, and the fruit with “closed” fingers are preferred because they symbolize the act of prayer.

Impress your friends and guests with one of the weirdest fruits around. Look for Frieda’s Buddha’s Hand in your local produce department, or request one from your produce manager today!

Buddha's Hand

Crabapples: Wildly delicious

2009-10-28T11:44:00.000-07:00

Crabapples are more than ornamental fruits. These wild and miniature ancestors of today’s standard apples are an old-time holiday favorite that’s coming back into style.

Perhaps you’ve nibbled on one of these tiny yellowish-red, cherry-sized apples from a tree in your backyard and were unpleasantly surprised by a sour-pucker flavor. However, if you cook Crabapples with sugar, your tastebuds will sing.

These tiny delights pack a flavorful punch with the addition of warming spices like cinnamon, cloves and allspice. Use Crabapples to make a delicious jelly for toast, a chutney for meats or an old-timey pickled condiment. Simply simmer whole – no peeling required -- with sugar and spices until tender. Crabapples also make a delectable pie filling, as well as a tasty and tangy rosy-red juice. Some home cooking mavens even make a Crabapple wine.

Don’t be put off by their crabby name – these little apples are scrumptious.

* * * * * * *
Rosy Crab Apple Pie

1 cup sugar 1 tbsp. flour 1/4 tsp. salt 6 cups Crab Apples, unpeeled and finely chopped Pastry for 2 crust pie (9 inch) 1 tsp. vanilla 1 1/3 tbsp. lemon juice 1/3 cup water 1 1/2 tbsp. butter or margarine

Pre-heat oven to 450 degrees. Combine sugar, flour, and salt; toss together with apples. Pour apple mixture into pastry-lined pan. Sprinkle with mixture of vanilla, lemon juice, and water. Dot with butter or margarine. Cover with top crust and bake in 450-degree oven for 10 minutes; then reduce heat to 375, and bake about 45 minutes or until done.

Source: Meyer Orchards

Discover the palate-pleasing Persimmon

2009-10-15T13:09:00.000-07:00

For many, the Persimmon is a familiar-looking fruit, but when it comes to putting it to use, many of us draw a blank. Making an appearance in the produce department during the mid- to late-fall months, this autumnal beauty has some serious palate-pleasing potential.

About the size of an apple with smooth, delicate orange-red to orange-yellow skin, the Persimmon’s beautiful orange flesh is often described as being similar to a plum or apricot, but nothing compares to its rich-sweet taste with warming spicy undertones. Persimmons come in two main varieties: The acorn-shaped Hachiya and the tomato-shaped Fuyu. Knowing the difference between the two is important, because the Hachiya Persimmon can only be eaten when very ripe, while the Fuyu can be eaten during any ripeness stage.

When shopping for either variety, look for firm, bright, glossy skin. Let the larger bright-orange Hachiya ripen at room temperature for up to 2 weeks until it is very soft with a squishy water balloon-like texture. Once ripe, use or refrigerate the Hachiya’s luscious pulp immediately. If you were to bite into the Hachiya before it was ripe, you would experience a bitter, mouth-puckering astringent taste from the high levels of tannic acid in the fruit. However, the smaller, more golden Fuyu can be enjoyed when firm and crisp – out of hand like an apple or chopped into fruit salads and salsas.

Traditionally used in holiday puddings and quick breads, Persimmons are even more delicious when eaten simply – fresh out of hand, or puréed and frozen into an instant sorbet. Lightly broiled with butter and brown sugar, or diced into a salsa or a sauce to accompany fresh fish, you may be surprised by the versatility of this vibrant fall fruit. The bright orange flesh is also high in vitamin A, fiber and potassium, making the Persimmon’s beauty much more than skin-deep.

Kiwifruit's Mini-Me is Irresistible

2009-10-08T09:39:00.000-07:00

What could be better than the bright green tropical strawberry-sweet taste of Kiwifruit? How about a mini, bite-size kiwifruit that you can pop right in your mouth without any of that brown, fuzzy skin. Yes, it does exist, and Frieda’s Specialty Produce is now distributing these adorably delicious Baby Kiwifruit to a supermarket near you.

The Kiwifruit’s baby cousin, also known as the Kiwi Berry or Hardy Kiwi, is an instant hit for anyone who likes the flavors of fresh kiwifruit. About the size of a large grape, Baby Kiwifruit have a smooth green skin, occasionally with a red blush. When you cut them open, they look just like kiwifruit, only smaller: lush green flesh speckled with edible black seeds surrounding a whitish-yellow, soft core. They are just as sweet, if not sweeter than their big cousins, and oftentimes more tender. No brown fuzzy skin to peel, these babies are entirely edible.

The best way to enjoy Baby Kiwifruit is right out of your hand, but they are also a delicious and colorful addition to fruit salads, hors d’oeuvres, pies, preserves and even savory dishes with meats. They can be chopped, mashed or pureed, but why bother when they are so lovely and sweet on their own.

Select fruit with smooth unblemished skin. When ripe, Baby Kiwis will feel tender to the touch and will taste quite sweet. They will likely be ripe when you buy them, but if not, you can ripen them at room temperature, then refrigerate and use within a few days.

Of course it’s worth mentioning that Kiwifruit wasn’t always a household name in the United States. Back in the early 1960s, a bold woman convinced a U.S. supermarket buyer to purchase a strange fuzzy brown fruit from New Zealand called the “Chinese Gooseberry.” This woman, Frieda Caplan, played a pivotal role in the marketing and renaming of this strange green-fleshed fruit, today known none other than the Kiwifruit. Caplan, founder of Frieda’s Inc., went on to introduce many other once-rare fruits and vegetables to the U.S. market. Baby Kiwifruit was a no-brainer!

The only downfall with this cute fruit? The season is short (Fall in the U.S.A.). Go get them while you can!

Medjool Dates: Nature’s Candy

2009-09-17T10:05:00.000-07:00

A staple in Middle Eastern food for thousands of years, Dates are now gaining more attention in the U.S. for their deliciously sweet, satisfying taste. Grown on special Date Palms, the fruits grow in clusters and are harvested from late summer to fall in California. Frieda’s Specialty Produce is pleased to supply grocery stores around the country with the premium Medjool Date variety, valued for its large size, soft, plump, moist texture and naturally sweet flavor.

A member of the drupe family of fruit, dates have a single large seed or pit inside. The soft flesh becomes slightly sticky and very tender after it is ripened and sun-dried. Dates are a popular fruit during the Islamic month of Ramadan, where they are often the first food eaten to break the daily fast at sunset each day.

Naturally fat-free, Dates are packed with nutrients and provide an excellent source of quick energy and potassium. They are also high in fiber, supplying 24% of your daily recommended fiber in just one serving (about 6 dates).

Dates are obviously delicious for baking in muffins, cakes and cookies, but “nature’s candy” can be use in more than just sweet dessert-type preparations. Middle Easterners often enjoy dates in an omelet for breakfast, or prepared into a sauce for veal or lamb. Larger dates like the Medjool variety are excellent for stuffing with cheeses, nuts or even peanut butter. Dates are also a great addition to salads or mixed with other fruits for chutneys and stuffing.

When you take these bite-sized delights home, store them in a tightly sealed container in your refrigerator for up to 6 months. Over time, natural sugar crystals may form on the surface of the fruit, which can be easily dissolved under low heat. Look for Medjool Dates this fall at a produce department near you, or online at http://www.friedas.com/

More Ways to Enjoy Dates:
· Chicken-Date Couscous Salad
· Curried Date & Carrot Soup
· Date-Nut Fetuccine
· Date & Apricot Wild Rice Stuffing
· Date Cassata
· Chocolate Date Torte
· Date Shakes
Source: http://www.datesaregreat.com/

Pomegranate: Ancient Wonder Gets its Groove Back

2009-08-31T15:39:00.000-07:00

Pomegranate is one of the oldest known fruits and has been revered for centuries, making appearances in Egyptian and Greek mythology, and the Bible and Torah. For such a noble fruit, it’s surprising how few Americans enjoy it in its whole, natural form. Now that the California Pomegranate season has begun, Frieda’s Specialty Produce hopes to encourage more people to pick up one of these fresh garnet delights at their local supermarket produce department.

Inside the Pomegranate’s leathery skin you will find myriad tiny, edible seeds encapsulated in ruby-colored tangy-sweet juice (arils), nestled among thin white membranes. The flavor is bright and refreshing with that pop-in-your-mouth sweet-tart quality. Pomegranate arils can be enjoyed out of hand, sprinkled on salads and desserts, or made into juice for a variety of uses.

Pomegranate lore spans history, from art to literature to religious texts, where the fruit is a symbol of health and fertility. Today, the fruit is a popular ingredient in a variety of cuisines around the globe, from the Middle East and Mediterranean to India and Asia. And for good reason: The Pomegranate is delicious (and good for you)!

The easiest way to enjoy whole Pomegranate? First, begin by slicing off the “crown” of the fruit. Then take your knife and score the skin into sections (Do not cut into the fruit, as you will pierce the arils and create a bit of a mess. Also, white shirts not recommended!). Next, gently pull apart the skin over a bowl of water. Carefully remove the arils from the nooks in the membrane. They arils will sink and the membrane and skin will float. Then, simply discard the floating pieces, strain the arils, and enjoy the delicious crisp, juicy, sweet, tanginess that is Pomegranate!

Select a fruit that feels heavy for its size – promising juicier, plumper arils (the delicious crunchy seeds enclosed in juice-filled sacs). Whole Pomegranates will keep for up to 3 months in the refrigerator. Once the arils have been removed, you can also freeze them for up to three months, if stored in a tightly packed, air-tight container.

While spending decades as a “decorative” holiday fruit in the U.S., Pomegranate has recently received some of the credit it is due, thanks to its nutritional properties and the successful marketing of its juice. In fact, the ancient Pomegranate is now uber trendy, being called a “super fruit” for its high levels of antioxidants and recent studies on its ability to improve blood flow and fight inflammation.

Yes, store-bought pomegranate juice is easy and good, but if you’ve never explored the natural beauty, texture and flavor of this most ancient and wonderful fruits, now is your chance! So, head over to your supermarket’s produce department and pick up a tasty piece of world history. (Also available online.)

More Pomegranate Factoids:

* The fruit originated in Persia and spread to Asia, Europe and eventually the North America.

* The Pomegranate’s name was derived from the Middle French term, Pomme Garnete, which means “seeded apple.”

* In Jewish tradition, the Pomegranate is a symbol of righteousness because it is believed to have 613 seeds, corresponding with the 613 commandments of the Torah (which is why the fruit is often eaten during Rosh Hashanah/Jewish New Year).

* Some historians believe that Eve gave Adam a Pomegranate in the Biblical Garden of Eden.

* In Spanish, the fruit is called Granada, and in French, it’s called la Grenade. In fact, the weapon by this name was named after the fruit.

* Grenadine, the fruity red syrup used in cocktails was originally made with Pomegranate juice.

* The rind was used by ancient Romans as a form of leather and the juices were used for a fabric dye.

* The Pomegranate was featured in Catherine of Aragon’s (Henry VIII’s first wife) coat of arms.

* Shakespeare and Homer both wrote about the fruit.

Got any Pomegranate recipes you'd like to share?

Black Garlic: Umami to the Max

2009-07-03T08:22:00.000-07:00

What’s black and sweet and savory and delicious at the same time? Answer: Aged Black Garlic, distributed by Frieda’s Specialty Produce to supermarkets and foodservice purveyors around the country.

The latest “it” ingredient in culinary circles, Aged Black Garlic is a trendy yet simple new way to enjoy natural garlic with an amazing depth of flavor beyond raw or roasted garlic.

Thing is, Black Garlic doesn’t really taste like garlic at all. It has a mouthwatering sweet and savory flavor that some compare to molasses, balsamic vinegar, soy sauce, Worcestershire sauce, or even licorice. While every palate is different, it can be said that Black Garlic possesses characteristics of Umami – a term used to describe the fifth human taste, for meaty and savory foods.

On the outside, Black Garlic looks like a dried brown head of garlic. But inside the papery skin you will find a chewy, dense black morsel of rich, complex flavors that are deliciously difficult to describe.

What makes it black? Whole heads of high-quality garlic are aged for 1 month in a special high-heat fermentation process, naturally turning the cloves a deep, obsidian black. No preservatives or flavorings of any kind are added – just pure garlic.

With all that flavor, you might think Black Garlic would be overpowering, but the truth is, it is subtle enough to eat straight, but intense enough to add a pop of palate-pleasing savory-sweet flavor to many simple dishes, from fish and poultry to pasta and appetizers.

Here are just a few ways chefs are using this versatile new Umami ingredient:

· Black Garlic Tapenade with olives and capers
· Thinly sliced Black Garlic atop seared scallops
· Asparagus with Black Garlic vinaigrette
· Black Garlic noodles
· Monkfish with Black Garlic and Persian lemon sauce
· Potato Salad with pureed Black Garlic drizzle
· Grilled pizza with Black Garlic and heirloom tomatoes
· Black Garlic aioli with steak
· Black Garlic butter
· Black Garlic ice cream!

Everyone’s talking about Black Garlic these days, perhaps because it’s a flavor so new, yet so accessible. Give it a taste and come up with your own definition! Now available at http://www.friedas.com/

Sweetness and light: Wild honeycomb from New Zealand

2009-06-25T16:35:00.001-07:00

Sweet, pure, golden honey oozes right out of the delicate waxy comb. Sticky, sweet, floral, ethereal. Honey doesn’t get much sweeter than this. Winnie the Pooh would be drooling.

Wild honeycomb is “the nectar of the gods” in its purest, most natural form. Raw, unprocessed honeycomb is gently removed from the beehive. The amber syrup is naturally sealed inside the delicate beeswax combs, preserving its intoxicating floral fragrance and heavenly, sweet taste. Frieda’s Specialty Produce distributes this sweet delicacy to supermarket produce departments around the United States.

Each season, a family of beekeepers in the pristine New Zealand countryside collect the bees’ sweet bounty for Frieda’s. The beehives are scattered around meadows and pastures filled with wildflowers such as clover, thistle, dandelion and buttercup, which lend a balanced, medium-bodied sweetness to the rich golden honey.

Frieda’s Wild Honeycomb is not heated or processed in any way – just as the bees intended. Beekeepers simply cut the natural honeycomb into 12-inch square blocks, encase them in light wooden frames and wrap in cellophane. Frieda’s Honeycomb is ready for you to slice and savor the sublime sweetness!

Delicate honeycomb is entirely edible, and many people enjoy slices of fresh honeycomb on toast for breakfast. Others may choose to discard the beeswax after chewing and enjoying the honey inside. To use just the honey, cut away portions and drain the honey from the comb to use in recipes.

While honey is a wonderful natural alternative to white processed sugar, it’s also highly valued for its medicinal properties. Recent studies suggest that natural

honey can heal wounds, soothe coughs and even kill bacteria, thanks to a combination of pollen, propolis, vitamins, enzymes and trace minerals the bee's put into it. (Note: Do not feed honey to children under 12 months as it may contain bacterial spores that have been associated with infant botulism.)

Celebrate the sweet work of the honeybee. Stop by your favorite supermarket or request Frieda’s Wild Honeycomb from your produce manager. Also available for online purchase.

Specialty Melons: A Taste of Summer

2009-06-04T13:56:00.000-07:00

It's summer melon season! Nothing beats a chilled bowl full of cool, sweet and juicy melon balls on a hot summer’s day. But sometimes the standard run-of-the-mill cantaloupes and honeydews can be disappointingly bland. This summer, look beyond those massive conventional melon displays to lesser-known gourmet varieties, such as French Kiss® Melon, Hami Gold or Piel de Sapo.

French Kiss® Melon
French Kiss® is a gourmet hybrid of the French Charentais melon with a beautiful, firm carrot-orange rind. The dense flesh is extremely sweet with flavors of cantaloupe and a clean, crisp finish. Amazing flavor!

Hami Gold Melon
This unique oblong-shaped melon originates in China. It has a gold rind with light netting and a crisp, ultra sweet pale-peach to salmon-colored flesh. Hami Melons have a mild, sweet cantaloupe-like flavor and a texture similar to a crisp watermelon. Delicious!

Piel de Sapo Melon

Piel de Sapo is Spanish for "toad skin," and one look at this melon's unusual green rind will tell you how it got it's name. Inside this football-shaped melon's rind is a tender pale-green to cream-colored flesh that is super-lush, juicy and ultra-sweet. The flavor is very sweet and refreshing with hints of honeydew. Also known as a Frog Skin, Santa Claus or Christmas Melon. Also marketed as a Camouflage(r) melon.

Crenshaw Melon
A hybrid of Casaba and Persian melons, the large Crenshaw melon is aptly nicknamed the “Cadillac of Melons.” (Also known as Cranshaw or Crane Melon.) It features a waxy buttercup-yellow rind and tender juicy peach to salmon-pink flesh that is seductively sweet but not overwhelming, and may even have subtle spicy undertones.

Golden Kiss® Melon
This delectable new hybrid of Galia and Charentais melons features a striking gold-green ridged netting with sutures, a bright orange flesh with small seed cavity. Golden Kiss® has a very juicy, somewhat tender flesh with a mild melon flavor and a clean, sweet finish and hints of pear and Galia melon.

Orange Flesh Melon
The Orange Flesh melon is a cross between green- and orange-fleshed honeydew varieties, with a flavor combination of cantaloupe and honeydew. It features a smooth pale green rind with lush, fragrant orange flesh. The Orange Flesh has sweet and aromatic cantaloupe flavors with delicate honeydew characteristics, combining the best of both melons.

Here are a couple simple recipe ideas from Frieda’s Specialty Produce for enjoying these exquisite summer melons:

Summer Melon a la Mode

Serve sweet melon chunks over ice cream, pound cake, or alone in a long-stemmed chilled goblet.

1 French Kiss® melon (or other summer melon)
1/3 cup triple sec or orange liqueur
1 Tbsp. finely chopped Frieda's Crystallized Ginger
Toasted slivered almonds

Chop the melon into bite-sized chunks. Place in a non-metal bowl. Sprinkle the triple sec over the melon. Stir in the crystallized ginger. Refrigerate, covered, for 30 minutes to 6 hours to blend flavors. Serve as is, topped with slivered almonds, or over pound cake or ice cream. Makes 4 to 6 servings.

* * * *

Sweet and Crunchy Melon Salad

1/2 cup Frieda's Coquito Nuts, crushed
3 cups French Kiss®, Hami Gold or other summer melon, cut into chunks
1 cup fresh strawberries (or raspberries), sliced

Coconut-Lemon Dressing:
1 8-ounce container lemon-flavored low-fat yogurt
1/4 cup sour cream
2 Tbsp. shredded coconut
1/8 tsp. ground nutmeg

In a large bowl, combine Coquito Nuts, melon and berries, set aside. For dressing, stir together all ingredients until well mixed. Add dressing, as desired, to fruit mixture and toss to coat. Serve immediately in small bowls. Makes 6 servings.

Can't find any of these gourmet melons at your grocery store? Request them from your produce manager. You've never tasted melons this good!

Specialty Produce 101: Tamarillo

2009-05-21T15:35:00.000-07:00

Weird and Exotic "Star Trek" Fruit

2009-05-14T08:00:00.000-07:00

With all the buzz about the new Star Trek movie, it seems appropriate to highlight some real-world exotic foods that would fit right into this multi-generation SciFi universe. Whether you are a Trekkie or a Foodie or a TrekkieFoodie (?), this cast of other-worldly foods from Frieda's Specialty Produce is actually quite delicious, if you're brave enough to put one into your shopping basket...

Rambutan - More like a tropical sea creature than a Southeast Asian delicacy, the spiky crimson-red shell of the rambutan, or hairy cherry as it's known in Vietnam, covers a succulent, pearly, juicy fruit with a fragrant rosy flavor of strawberries and muscat.

Kiwano - Like the surface of Mars with jagged peaks rising from an orange and red ringed surface, the Kiwano®, or horned melon, looks more at home on the set of Star Trek than in your refrigerator. Underneath its cosmic shell is a brilliant lime-green pulp with cucumber-like seeds and a tart refreshing flavor of melon, citrus, cucumber and banana. In Star Trek lingo, this is a Golana Melon (see below).

Lychee - Treasured by Chinese royalty for thousands of years, fresh Lychees are slowly being discovered by Westerners for their ultra-sweet taste and exotic appeal. About the size of a large grape, each Lychee has a rough, rose-colored skin covered with small raised bumps. Beneath the thin and leathery peel is a fragrant pearly-white flesh surrounding a single black seed. The Lychee’s flavor is candy-sweet, perfumy and floral with musky grape-like undertones.

Longan - These grape- to plum-sized Asian fruits, which are related to lychees, are sometimes called "dragons' eyes," because peeling their thin brown shells reveals a transparent, jellylike fruit with a large, dark seed in its center. Sometimes referred to as the “little brother of the Lychee,” the sweet Longan tastes somewhat musky but not quite as sweet or perfumy as the Lychee.

Cherimoya - Cherimoyas are somewhat heart-shaped with thin green, etched skin similar to a closed pinecone. They have creamy white pulp with a wonderful sweet, custard-like flavor when ripe – a combination of papaya, banana, and pineapple.

Chayote Squash (the hairy variety) - This member of the gourd family was cultivated as far back as the Aztec and Mayan civilizations. It is pale apple-green with a smooth skin but can have hair-like spines. Chayote, pronounced chy-o-tay, is very mild in taste, similar to that of a cucumber-zucchini combination.

Chinese Long Beans - Aka yardlong beans, these legumes grow up to 18 inches in length. They taste like firm, meaty green beans.

Passion Fruit - The Passion Fruit's smooth, thick purple skin wrinkles when ripe enclosing tiny sacs of gelatinous orange-colored juice and tiny black edible seeds. The essence of this pulpy jelly is a combination of tart, citrusy bursts of flavor and musky sweet guava tones.

Mangosteen - An exotic new import from Thailand, Frieda's Fresh Mangosteens are a tropical fruit explosion that melts in your mouth. Inside each Mangosteen's woody dark purple shell are 5 to 7 plump, moist cream-colored sections whose flavor has been described as... "indescribable."

Bittermelon - This bumpy-skinned vegetable is bitter in taste due to its high quinine content. It is native to the cuisines of tropical south China, southeast Asia, and India where it is pickled. Originally, bitter melon, or foo qua, was used as medicine believed to purify the blood.

Wintermelon - This large member of the squash family has a pale green skin covered with a snowy white film that looks like a light dusting of snow. The flesh is white and very soft and similar in taste to zucchini. Winter melons can range in size from that of a large cantaloupe to up to 100 pounds.

Tamarindo - The Tamarind Pod's hard peanut-shaped shell contains a sticky date-like pulp with a sweet-sour apricot flavor that can be eaten raw or used to make a syrup for drinks, chutneys and candies when mixed with sugar.

FruitNut Factiod: The producers from Star Trek: Deep Space Nine purchased Kiwano Melons from Frieda's in the 1990s. The spiky yellow Kiwano played a pivotal role in the episode called "Time's Orphan," and was called "Golana Melon." (About 4 minutes into this video.)

SupermarketGuru.com reviews Frieda's Crepes

2009-05-13T07:56:00.000-07:00

NEW PRODUCT HITS & MISSES 13 May 2009

(Scroll to 2:54 min.)

Jicama & Tomatillo: Get fresh for Cinco de Mayo

2009-04-29T15:19:00.000-07:00

Cinco de Mayo may not be a big deal in Mexico, but here in the U.S., this is a foodie holiday that honors the bold, authentic flavors of Mexican cuisine (and of course plenty of beer).

Frieda's has fresh shipments of Jicama and Tomatillos going out to grocery stores around the country, just in time for Cinco de Mayo (the fifth of May) festivities.

If you've never tried crispy, juicy, slightly sweet Jicama, now is the time! Simply wash, peel and slice it up into carrot-stick like pieces and enjoy it with your favorite dip, dressing or salsa. For a potato-like tuber grown in the desert, you'll be surprised how juicy and thirst-quenching this vegetable is. Unlike a potato, the Mexican Potato (aka Jicama) is delicious when raw (but can also be steamed or sauteed, where it takes on a more water chestnut-like texture).

Tomatillos are a staple in Mexican cuisine and the key ingredient in Salsa Verde. Sometimes referred to as green tomatoes, Tomatillos are similar to tomatoes, but feature a papery outer husk. Roasted or boiled, then pureed, Tomatillos have a mild, tart-lemony-grassy taste that adds a bright note to salsas, enchiladas and other Latin-inspired dishes (tomatillos are not spicy like chile peppers).

Jicama, Corn and Pineapple Salsa
Habanero chile is the secret to this spunky combination. Serve alongside fresh tortilla chips for dipping, or spoon over any steamed or cooked vegetables, scrambled eggs, grilled meats, poultry or fish.

1 1/2 cups finely chopped Frieda's Jicama
1 cup finely chopped fresh pineapple (and/or chopped mango!)

1 cup niblet corn
1/2 cup diced green or red bell pepper
1/4 fresh Habanero chile, finely chopped (use caution; wear gloves)
2 tbsp. chopped fresh cilantro
1 clove garlic, minced

Combine the jicama, pineapple, corn, bell pepper, Habanero chile, cilantro and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend. Makes 3 1/2 cups.

Source: Frieda’s Inc.

* * *

Tomatillo Salsa
The fresh taste of this green salsa is perfect for fried fish and seafood. Also works well with chicken, steaks, and cheese quesadillas.

12 Frieda’s Tomatillos, husked
1 Frieda’s Jalapeño chile, sliced
1 medium onion, chopped
2 tablespoons rice wine or cider vinegar
Salt and pepper

Wash Tomatillos and quarter. Place in food processor or blender along with Jalapeño chile; cover and process till pureed. Add onions and vinegar; process till smooth. Place mixture in saucepan; bring to boiling. Reduce heat and simmer uncovered, 5 minutes. Cool; season to taste with salt and pepper. Makes 1 1/2 cups salsa.

Source: Frieda’s Inc.

Tropical Fruit Season is Here!

2009-04-24T09:35:00.000-07:00

Ready to take your taste buds on a tropical escape? Mangosteen, Coconut, Starfruit, Pepino, Papaya, Kiwano, Cherimoya, Tamarillo, Feijoa, Lychee, Rambutan, Sapote, Baby Pineapple, Asian Pear…

Every spring, Frieda’s warehouse begins to fill up with sweet tropical delights from all over the globe. Stop by your local produce department and try a new exotic fruit!

Fresh Mangosteen – This small round fruit features a woody purple rind and a luscious white segmented flesh that truly melts in your mouth. Mangosteen is a popular “superfruit” often seen in trendy liquid supplements, but nothing beats the silky, sweet, mouthwatering taste of the fruit in its fresh form. In Thailand, the Mangosteen in known as the “Queen of Fruits.” One taste and you’ll see why.

Fresh Pre-Peeled Coconut – Ever sipped the refreshing liquid inside a fresh coconut? Frieda’s has whole, peeled coconuts packaged with a straw just for your enjoyment! Did you know that coconut water rehydrates you better than some sports drinks? A natural balance of electrolytes makes fat-free coconut water a delicious and guilt-free luxury. When you’ve sipped up all of the water, slice up the moist, chewy coconut meat and dip in chocolate for a slightly more guilty luxury.

Starfruit – Play with your food! Imagine whimsical fruit kabobs featuring beautiful star-shaped slices with strawberries and kiwifruit. Kids love the Starfruit’s interesting shape and juicy, chewy-crisp texture. Awesome as a garnish for grown-up cocktails, too.

Pepino Melon – These small, egg-shaped melons actually look a bit like Easter eggs with their satiny cream skin and beautiful purple streaks. They have a very mild cantaloupe-cucumber flavor that pairs really well with chilled savory dishes. A great little melon to fill with a chopped salad (melon boats), or delicious stuffed filled with part-skim ricotta, drizzled with honey or liqueur and topped with chopped pecans or slivered almonds.

Discover more tropical fruits:
Papaya
Kiwano
Cherimoya
Tamarillo
Feijoa
Lychee
Rambutan
Sapote
Baby Pineapple
Asian Pear

Find recipes for exotic and tropical fruits

Go for Garlic on April 19th: National Garlic Day!

2009-04-15T06:39:00.000-07:00

Few foods can deliver the exquisitely bold and aromatic flavor of garlic. From whole-roasted bulbs and aged black garlic to sweet and mellow Elephant Garlic to a wide array of prepared garlic sauces, dressings and seasonings, culinary creators continue to come up with more ways to enjoy and celebrate this magical vegetable-herb.

There's no better reason than National Garlic Day to sink your teeth into some garlicky goodness. Here are 7 ideas for enjoying the great “Stinking Rose” on April 19th:

1. Begin with a garlicky spinach-artichoke dip served with crisp veggie sticks (Frieda’s Delight-ful Spinach Artichoke Dip recipe).

2. Continue on with toasted baguette slices spread with oven-roasted Elephant Garlic – sweet and mellow!

3. Kick it up a notch with shrimp skewers slathered with a chipotle-garlic sauce (Garlic Delight Chipotle flavor).

4. Keep munching with sun-dried tomato and garlic sliders (BLT Burger Delight recipe).

5. Add a side of oven-roasted vegetables like cauliflower and fingerling potato fries with a flavorful garlic dipping sauce such as garlic aioli or Lebanese-style “toum” like Frieda’s Garlic Delight.

6. Fill up with a savory Mediterranean pasta salad tossed with olives, tomatoes and fresh garlic or a garlicky-green olive tapenade-style dressing (Frieda’s Garlic Delight Green Olive).

7. Round out your garlic journey with a Roma tomato slice topped with a dab of garlic paste and a caper on top.

(Warning: Just be sure that your friends and significant others also partake in the celebration. Garlic Breath should never be a solo affair!)

Easter Dessert Crepes

2009-04-09T11:13:00.000-07:00

If you've ever tried making your own crepes, you've probably had a few kitchen mishaps and unsuccessful attempts. Frieda's French Style Crepes come pre-made and ready to use, saving you time and headaches. And, they are quite tasty, too!

Here's a simple recipe for quick and easy Easter dessert crepes:

Minted Strawberry Crepes

4 cups sliced fresh strawberries or mixed fresh berries

1 ½ tablespoons fresh mint leaves, chopped

2 teaspoons grated orange peel

1/3 cup + ½ cup strawberry glaze

4 Frieda's Crepes at room temperature1

½ - 2 cups frozen nondairy whipped topping, thawed

Fresh mint leaves for garnish

In a medium bowl toss together 3 cups of the strawberries with mint and orange peel. Add 1/3 cup strawberry glaze and toss gently to coat. (To make ahead, refrigerate this mixture for up to 3 hours before serving.) Reserve remaining berries for garnish.

To assemble crepes, place one crepe on a dessert plate. Spoon one-fourth of the strawberry mixture down the center of the crepe; add a dollop of whipped topping. Fold edges of crepe over filling. Repeat with remaining crepes and filling. To serve, warm remaining ½ cup strawberry glaze for about 45 seconds on High power of microwave until warmed through. Top each serving with reserved sliced berries and spoon warm glaze over each crepe. Garnish with additional whipped topping and mint leaves. Serve immediately. Makes 4 servings. Note: Recipe can be doubled.

More delectable dessert ideas.

ProducePicker.com Episode 19: Mangosteen

2009-04-07T11:29:00.000-07:00

Ray with the Produce Picker Podcast shows you how to select and enjoy one of the world's most delicious exotic fruits!

SPECIALTY PRODUCE 101: Meet the Mangosteen

2009-03-25T11:16:00.000-07:00

If you are looking to purchase this tropical gem, don’t be surprised by the price tag. After it’s harvested in Thailand, the fruit must be irradiated before entering the U.S. (a USDA mandate). Select a fruit that gives slightly to gentle pressure on the outer shell.

SPECIALTY PRODUCE 101: Cheer for Cherimoyas

2009-03-12T11:23:00.000-07:00

The scaly-green skin covering this strange heart-shaped fruit acts as an unfortunate deterrent to the delightfully sweet and ambrosia-like fruit within. The Cherimoya has been cultivated and loved for centuries in South America, and this sub-tropical delight is now gaining popularity in U.S. produce markets. Frieda’s Specialty Produce currently distributes Cherimoyas to grocery stores around the country and the company recommends looking beyond its strange appearance and sinking your teeth into one of the most delicious fruits you’ve ever tasted!

Inside the Armadillo-like skin is a creamy-white flesh with large, black seeds. When ripe, the flesh gives slightly to the touch – much like a ripe avocado. The taste is often described as a familiar and fragrant combination of pineapple, banana and vanilla with a custard-like texture. (In fact, another name for the fruit is “custard apple.”) Once ripe, the Cherimoya is excellent when chilled, enjoyed in wedges or scooped with a spoon. The soft flesh is also a nice addition to fresh fruit smoothies, blended drinks and a variety of fruit-based desserts.

Here’s one delicious way to enjoy this tropical specialty from Frieda’s:

Cherimoya Custard Pie
This pie turns deep golden brown and puffs up when it bakes, then settles upon cooling. The texture is light and airy, and the flavor is like nothing you've ever tasted!

1 10-inch unbaked deep-dish pie shell
1 1-lb. ripe Frieda’s Cherimoya, peeled, seeded and diced
3 eggs, separated
1 cup evaporated milk
1/2 cup granulated sugar
1/2 tsp. vanilla
1/8 tsp. salt
Sweetened whipped cream

Preheat oven to 450 F. Bake pie shell 5 minutes; set aside. Reduce oven to 375 F. In blender or food processor, puree cherimoya chunks until smooth. Whisk in egg yolks, milk, sugar, vanilla and salt until blended. Set aside. In a separate bowl, beat egg whites (electric mixer on high) just until soft peaks form. Fold whites into cherimoya mixture until no streaks of white remain (do not stir). Pour filling into crust. Place in oven; bake 35-40 minutes or until filling is set, and knife inserted halfway between center and edge of filling comes out clean. Cool; refrigerate. Serve wedges topped with sweetened whipped cream. Makes one 10-inch deep-dish pie.

More Cherimoya recipes:
* Cherimoya Avocado Chicken Salad
* Cherimoya Coconut Sherbet
* Cherimoya-Melon Soufflé
* Papaya Fruit Meringues
* Spirited Cherimoyas

SPECIALTY PRODUCE 101: A fruit to feel passionate about

2009-03-05T08:51:00.000-08:00

Most would assume that the Passion Fruit was named for its lovely tangy-sweet taste and passion-inspiring fragrance. The Jesuit missionaries in South America who gave the fruit its name, however, had a different kind of passion in mind: The plant’s distinct flower was seen as a symbol of the crucifixion. Petals represented the apostles while filaments symbolized the crown of thorns.

Unique etymology aside, this tropical purple fruit is now in season, and Frieda’s Specialty Produce is distributing it to grocery stores around the country. If you’ve never eaten a fresh Passion Fruit, your first taste of the golden, juicy pulp may be familiar. That’s because Passion Fruit is one of the key flavorings of Hawaiian Punch and other tropical drinks.

Slice through the leathery purple rind to reveal a delicious yellow-orange gem-like pulp surrounding edible black seeds. Its lemony tart flavor and exotic fragrance makes it a fruit to truly captivate the senses.

“One of my favorite tropical fruits, passion fruit is also one of the most versatile,” said Karen Caplan, president and CEO of Frieda’s Inc. “That signature sweet and tangy taste makes passion fruit a wonderful addition to so many dishes – and it’s definitely not limited to desserts.”

Scoop out the passion fruit’s flesh and puree it in your blender for a delicious pulp to liven up a variety of sweet and savory recipes:

· Tropical Passion Fruit Salsa with Grilled Halibut
· Fresh Passion Fruit Soufflé
· Mesclun Greens with Passion Fruit Vinaigrette
· Passion Fruit Sorbet
· Ice Cream with Passion Fruit Topping
· Passion Fruit Daiquiris

· Prosciutto Fruit Salad with Passion Fruit Dressing

Better yet, pair fresh Passion Fruit with Frieda’s delicate and ready-to-eat French-Style Crepes, and you’ve got a sumptuous treat.

French-Style Crepes with Passion Fruit Sauce
1/4 cup unsalted butter
Pulp of 6 Frieda’s Passion Fruits
1 cup of sugar
Juice of 2 oranges
Zest of 1 orange
6 Frieda’s French-Style Crepes
Whipped cream or ice cream

Blend passion fruit pulp (seeds and all) in a food processor until smooth. Strain puree through a sieve to remove seeds. Melt butter in a skillet, and add sugar and passion fruit puree, stirring until the mixture is soft. Add citrus juice and zest, bring to a boil, then let cool slightly. Pour warm sauce over elegantly folded crepes. Dust with powdered sugar and top with fresh whipped cream or ice cream.