Black Seedless Table Grapes
Available from July to October.
Black seedless grapes are best suited for raw applications and are most often eaten fresh, out-of-hand or tossed into green salads. They can also be pressed to make juice and dried to make raisins. Black seedless grapes can be roasted and cooked down into sauces and jams, baked into pies, or frozen and whipped into an instant sorbet. The rich flavor and inherent sugar content of Black grape juice is also a natural sweetener for fresh fruit cocktails. Black seedless grapes pair well with thyme, mint, rosemary, honey, balsamic vinegar, rich cream, blue cheese, lemonade, orange juice, asparagus, almond, and pistachio.
Brand
Fruits
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White Nectarines
White nectarines are a stone fruit and species within the genus, Prunus, alongside cherries, apricots, plums and almonds. Nectarines are the result of a natural occurring genetic mutation of peaches. There are dozens of white nectarine varieties, with names such as Arctic Rose and Heavenly White. The season for White nectarines continues to expand with the introduction of early ripening nectarines that have been developed to reach the same level of quality and sweetness of their mid and late-summer counterparts.
Fun Tip: When nectarines go soft, don't throw them out. It's the perfect time to make a sorbet! Pit the fruit and slice coarsely. Toss into a blender with a few drops of lemon juice and optionally a teaspoon of honey. Blend until no large pieces remain. Pour into individual serving cups and freeze. Yum!!
Grapefruit
The fruit is yellow-orange skinned and generally, an oblate spheroid in shape; it ranges in diameter from 10–15 cm (3.9–5.9 in). The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink, and red pulps of varying sweetness (generally, the redder varieties are the sweetest).
Fun Fact: It is named grapefruit due to the way it grows – in bunches like grapes. They have fleshy interiors that are often found in pink, red or white color.
