Red Seedless Table Grapes
Available from July to October.
Red grapes are a versatile food, with far more uses than just as a grab-and-go snack. Keep the skins on to draw the most benefit from this fruit. Add raw grapes and walnuts to arugula or spinach salad, or plop them into Greek yogurt with blueberries and strawberries for a triple hit of anthocyanins. You can cook them, too: Roast grapes at 450 degrees for about 15 minutes to make a sauce for turkey or chicken. Top slices of baguette with goat cheese and roasted grapes for a unique take on crostini.
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Fruits
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Blood Oranges
Lemons
The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste.
Fun Fact: Know how they say to roll a lemon on a counter top to break the cells inside that hold the liquid in order to get more juice out of juicing them? Well, you can microwave them for 20 seconds as well, just to get every bit possible! You should be able to get 2-3 tablespoons of juice per lemon.
Purple Plums
The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine.
Plum Facts: Plums usually grows 10 to 20 feet in height and develops the crown of the same dimensions.
