Produce

Burro

Flavor: Distinctive lemony flavor

Color: Green unripe, yellow as it ripen; white-yellow flesh

Texture: thicker skin, flatter, smaller square shape

Best Uses: Steamed, boiled, baked, fried,

Season: Year Round

Cavendish

Flavor: Medium sweetness

Color: Green unripe, turns yellow as it ripen

Texture: Fluffy on first bite, mushy, creamy and mealy as chewed

Best Uses: Eat fresh, baked, dried, puree, smoothie

Season: Year Round

Persimmon Hachiya

Flavor: Sweet and spicy

Color: Deep reddish-orange

Texture: Firm and soft

Best Uses: Eat fresh, salads, desserts

Season: November to February

White King

Flavor: Rich Sweet

Color: Light green, strawberry colored pulp

Texture: Thin tender skin, soft & chewy flesh

Best Uses: Eat fresh, snacking, salads, candied, baking

Season: May to November

Kadota

Flavor: Mildly sweet

Color: Light green with yellow tones

Texture: Cottony flesh, soft edible seeds

Best Uses: Snacking, salads, sauce, pies, baking

Season: April to November

Green Fig

Flavor: Sweet

Color: Pale lime green with pink to brown

Texture: Cottony flesh with a less jellied seed cavity

Best Uses: Eat fresh, snacking, salads, sauce, candied, baking

Season: May to November

Calimyrna

Flavor: Sweetly rich flavor

Color: Green with golden flesh

Texture: Thin-skinned, soft flesh

Best Uses: Eat fresh, snacking, baking, dried

Season: May to December

Brown Turkey

Flavor: Sweet, hint of hazelnut

Color: Rusted red to purple

Texture: meaty soft flesh, edible seeds

Best Uses: Snacking, sauce, pies, baking

Season: March to December

Black Mission

Flavor: Sweet

Color: Deep purple

Texture: Tough peel with jelly-like chewy flesh

Best Uses: Eat fresh, snacking, baking, stewed, grilled