Entries tagged with 'fruit'
Page 3 of 6
It may still feel like summer outside, but fall's long, golden fingers are slowly drawing the shade down on long, lingering days. Here in Southern California you might not even notice the season changing without the Back to School and Labor Day sales. But at the Hollywood Farmers' Market (map) the fruits and vegetables tell a different story. Tables of nectarines, peaches and plums are slowly giving way to the cornucopia of fall treats like apples, asian pears, dates and grapes, while melons, green beans and berries try to hold on to summer like a teenager who doesn't want school to start. Heirloom Tomatoes from Givens Farms. The season's final hurrah will come next week, on September 7th, when the...
Continue reading »
Where to go self-harvest raspberries, tomatoes, pears and the season's first apples....
Continue reading »
Photographs from Ruby Roman and Chunichi If you love grapes and have a lot of money to blow, go to Japan and try the new variety of Ruby Roman grapes. A bunch of them just sold for 100,000 yen (about $920) at an auction in Ishikawa Prefecture, Japan. For a 35-grape bunch, that's about $26 per grape, which can grow as large as three centimeters in diameter. The buyer, local upscale hotel Kagaya Inn, gave two grapes to each of their select customers staying in their best rooms. [via Neatorama]...
Continue reading »
Pulasans. Venomous animals and insects are often strikingly colored and marked to warn off predators or just plain nosey folks – evolutionary cues for survival and a quiet life. Maybe that’s why the rambutan and it’s close cousin, the pulasan, look so forbidding. With their threatening spikes and crimson armor, both look like accessories to violent crime. Yet, pick them up and you’ll find both soft and almost cuddly. The pulasan’s spikes are thick and rubbery, while the rambutan’s are thin and pliant – like a shock of hair (“rambut” means “hairy” in Malay). Rambutans. What is dangerous though, are the swarms of fire ants that live in rambutan trees. The fruit is so sweet that people with the...
Continue reading »
Photograph take by Gunnar Hafdal on Flickr I feel proud knowing that the premium fruit we export to Iceland "meets or exceeds U.S. fancy standards."...
Continue reading »
I don’t know about you guys, but the most exciting part about traveling for me is discovering new things that smack you in the face with a great, big, “
Hello, I exist! And I am delicious!”
Continue reading »
Starbucks had new signage today welcoming the Vivanno. As explained yesterday, it's a nutritious answer to the indulgent Frappuccino, with only 250 calories for the 16-ounce Orange Mango Banana flavor, and 270 calories for the Banana Chocolate. Are they worth it? Fewer calories than a Jamba Juice smoothie or a Frappuccino, but they're gross. Banana Chocolate After tasting one spoonful of the Banana Chocolate, Ed Levine compared it to milk of magnesia. Yum! Chewable tablets that relieve heartburn! Watery, with fake chocolate powder undertones, this isn't good. The closest Jamba Juice counterpart: Peanut Butter Moo'd, minus the peanut butter part. Vanilla frozen yogurt, chocolate "Moo'd base," soy milk, ice, and frozen bananas yielded no discernible flavor, but was more...
Continue reading »
Starbucks is unleashing another "healthy" answer to the extra caramel Frappuccino with extra whip. Launching Tuesday, the "Vivanno" will taste, look, and act like a smoothie but since it's "so much more than a smoothie" according to Starbucks, they won't let you call it one. The Vivanno will come in two flavors: Orange Mango Banana Blend, made with Naked Juice, protein and fiber powders, milk, and ice, with 227 calories in a grande. In the Banana Chocolate Blend, mocha syrup replaces the juice, and there's 270 calories for the same 16 ounces. Each blend also contains a whole banana, which Starbucks really wants you to know and love. According to one barista blogger, staffers were reminded repeatedly that there's “at...
Continue reading »
I write with trepidation. I know if I casually toss out a claim that,
“Red-fleshed dragon fruit are always sweet,” someone, somewhere, will run up and toss a bland, sickly, red-fleshed dragon fruit in my face. So I proceed cautiously: I’ve yet to stumble upon a stingy sourpuss of a red-fleshed dragon fruit. All the ones I’ve had have been glorious.
Continue reading »
Photograph courtesy of W. Paul Thomas These bananas, shot by W. Paul Thomas, look like they're just at that stage I really like when I use them on PBJ-banana sandwiches and in my morning cereal. From the Serious Eats Flickr Group....
Continue reading »
