Cranberry
Flavor: Sweet-tart
Color: Glossy Scarlet-Red
Texture: Firm
Best Uses: Snacking, salads, sauce, pies, baking
Season: September to January
Produce
Papaya
Flavor:
Color:
Texture:
Best Uses:
Season:
Thornless
Flavor: Rich buttery, nutty flavor
Color: Deep Green
Texture: Tough scale-like leaves with tender stringy meat
Best Uses: Baking, boiling, canning, steaming
Season: Year Round
Thorned
Flavor: Rich buttery, nutty flavor
Color: Deep Green
Texture: Tough scale-like leaves tiny needle-like thorns. Tender stringy meat
Best Uses: Baking, boiling, canning, steaming
Season: Year Round
Purple
Flavor: Sweeter than conventional
Color: Vibrant Purple outer leaves
Texture: tightly-packed leaves
Best Uses: Baking, boiling, canning, steaming
Season: Varies from year to year;
Baby Green
Flavor: Slightly bitter, tanic & nutty
Color: Pistachio & lime green tones
Texture: nearly chokeless with needle-like thorns; Crisp
Best Uses: Baking, boiling, appetizers, canned
Season: Year Round
Green Globe
Flavor: Rich buttery, nutty flavor
Color: Deep Green
Texture: Tough scale-like leaves with tender stringy meat
Best Uses: Baking, boiling, canning, steaming
Season: Year Round
Haas
Flavor: Creamy and buttery
Color: Skin turns from green to purplish-black when ripe
Texture: Pebbly, thick but pliable skin with creamy flesh
Best Uses: Eat Fresh, Dips, Salads, Smoothies
Season: Year Round
Asparagus, White
Flavor: Milder and subtle
Color: White
Texture: More tender and smoother
Best Uses: Raw, blanch, steamed, boiled
Season: Year Round
Asparagus, Purple
Flavor: Slightly sweeter than the green
Color: Deep Purple
Texture: Tender
Best Uses: Raw, blanch, steamed, boiled
Season: March to September