A Summer Fruit Feast: Figs, Melons, Peaches & More!
Warning: Once you’ve experienced this mango, you may be jaded, with the exception of other varieties Melissa’s offers. Valencia Pride is truly a small crop, local California-grown mango. Each fruit is wrapped in a paper bag to protect it from sunburn and hungry birds, then hand-packed and coveted by anyone lucky enough to purchase this mango. Characteristically, Valencia Pride mangos contain nutritional fiber but are texturally smooth and fiberless, similar to an Ataulfo mango, which makes them fabulous for any application. Of course, this mango is so tasty with its honey-sweet profile and floral aroma; it is best eaten peeled and out of hand like a banana or apple. Be aware of the inedible flat pit in the center. Can you imagine how decadent a coconut mango cream cake would be? Or satisfying and refreshing a mango lassi or smoothie on a hot summer’s day? The sweetness of this mango would be a nice complement to spicy vindaloo curry or super-hot salsas. Get them while you can! The annual crop is small.
Valencia Pride Mangoes are usually harvested slightly green to prevent bruising during handling. You may even find it lovingly cradled in a padded foam net or sock! Allow to ripen at room temperature, then wash, consume, or store in the refrigerator for about one week. Freezing is an option, but the texture will be lost, so use it in applications where the flesh is puréed: sorbet, smoothies, sauces, and possibly baked goods, too. In season, July through August, pending availability (in other words, don’t wait!).
CALIFORNIA SUMMER GRAPES
CHAMPAGNE GRAPES
There are many beliefs why this grape variety is named ‘champagne.’ Perhaps it is for their appearance; clusters of small pea-size ‘berries’ that resemble champagne bubbles, or maybe because small clusters can be draped on the rim of champagne glasses. The latter is customarily seen at weddings. Regardless, champagne grapes are a fun summer fruit for kids of any age. They are crisp and crunchy with a sweetly mild flavor. As the smaller stems are edible, it’s not unusual for people to pop a cluster in their mouths for a burst of flavor.
Champagne grapes are actually Black Corinth (named for the Greek city where the grapes were grown centuries ago). They are a variety of grapes and, when dried, are “dried black currants,” often an ingredient in Danish butter cookies!
Melissa’s Champagne grapes are tasty out of hand but are also quite versatile as an ingredient. They bring a punch of flavor and color to riced, fish, and green salads, classic cuisine flair to pan sauces, and color and flavor to fruit compotes and grazing boards. Select Champagne grapes with tight clusters and plump berries with no mold or wrinkles. Loose berries should show no signs of shrivel or black at the stem. Refrigerate unwashed until ready for use. Wash Champagne grapes by filling a bowl large enough to submerge the bunch in cool water. Gently swish, drain water, pat grapes dry and use as you’d like.
Don’t let time slip by when it comes to champagne grapes. They are only in season for about one month!
TRI-COLOR MUSCATOS™ RED/GREEN/BLACK
Melissa’s signature grapes, Muscatos™, are some of the most flavorful seedless grapes currently grown in sunny central California. This tri-color pack requires no decision-making and is quite possibly the ‘UN’ of grape packs offering all three styles of grape: young green grapes with a firm texture and a bit of tang, crunchy and crisp reds, and rich black grapes reminiscent of classic Concord.
Together, all three are perfect on a fresh fruit platter or inclusion to grazing boards. They are enjoyed as summer travel on-the-go car snacks as well as single berries dipped in sugar for and upscale party. Chop all three and create a grape salsa to accompany seafood, poultry, or meat. Grapes pair well with spicy, too! Don’t forget to add a bit of pepper from jalapeño to scorpion to balance the sweetness in your dish. They pair well with dried meats and cheeses, so be different and stuff some chopped Muscatos™ into salami and cheese wraps. Purée Black Muscatos™ and simmer in a crock pot with apple jam and mini meatballs for an easy potluck contribution. If you have a bit more time, coat grapes in softened and seasoned cream cheese, then roll in well-chopped of choice.
However you choose to enjoy this classic summertime fruit, select a plump and firm fruit with no wrinkled skin, black spots or mold. Any errant loose grapes should not have discoloration and be free of soft spots and mold. Store in a perforated plastic bag or clamshell in refrigerator up to ten days. To remove the white ‘bloom’ or dust on the grapes, ALWAYS wash the grapes under cool running water or in a colander, then pat dry and prepare as you wish. The season for Tri-color Muscatos™ is mid-July to mid-September.
ORGANIC JELLY DROPS® GRAPES
Do you remember the PB ‘N J sammies you ate for school lunch? Well, the reminiscent flavor of this jelly sandwich will be in season mid-July with Organic Jelly Drops® grapes. Each bunch is a hybrid of Thompson seedless and Concord grapes, yielding fond memories of that tasty lunch. The round berry has thin, dark purple skin and seedless flesh with an earthy flavor and aromatic scent.
Did you know all grape varieties generally contain antioxidants that are said to help lower blood pressure and reduce inflammation? They also are sources of Vitamins C, A, and K and fiber. So go ahead and nosh on washed Jelly Drops® grapes and serve them at room temperature or well chilled. Purée and make Jelly Drops® Ices or preserves. Halve and press into the top of brownies before baking, fold into ambrosia salad, or coat with cream cheese and nuts for an unctuous treat! Select grapes that have plump, firm berries and are fragrant. There should be no signs of mold, shrivel, or soft spots. Store grapes, unwashed, in a perforated plastic bag, and place in the crisper section of the refrigerator. All fresh produce, including Jelly Drops® grapes, should be washed just before preparation or consumption. Consume within ten days of purchase. The season for organic as well as conventional Jelly Drops® grapes is July through October.
Grown in California’s San Joaquin Valley, summer is the time for luscious fresh figs. Although known as a Mediterranean fruit, California desert areas are one of the largest producers of fresh figs. Missionaries brought figs, grapes, and apricots to the region.
Select figs that appear plump and yield to gentle pressure; avoid hard fruit. They may be stored at room temperature and used within three days or refrigerated in a paper-lined covered container up to one week. Dried figs are quite satisfying for sweet tooths. Dehydrate fresh figs and store indefinitely.
Please see below for seasonal varieties:
- TIGER STRIPE/PANACHE – Available only from late July to early August, this fig is known for its striking bright yellow and lime green stripes with deep, dark fuchsia colored, raspberry flavored flesh.
- HEIRLOOM/BROWN TURKEY – Available July through October, this larger fig is sweet with nuances of honey and nuts. Brown Turkey skin is reddish-brown with a slight blush.
- BLACK MISSION – Available June through November, this fig is named for its dark, purple-black skin and the California Franciscan Missionaries who planted them at each mission beginning in 1768. This variety is the most common variety grown. Black Mission Figs are sweet and earthy in flavor with deep red seeded flesh.
NECTARINES
This luscious fruit is often thought of as separate from peaches, a cross of mandarin orange and peach, but is actually a variant of peach with a recessive gene that does not produce fuzzy skin. Nectarines have been cultivated in China for well over four thousand years! Have you ever noticed one half of a nectarine is usually larger than the other? This is because the nectarine’s ovary has two seeds inside. One is naturally fertilized and creates the peel, flesh, and pit, resulting in the larger half. The other seed is not fertilized, so the flesh simply grows around it, becoming the smaller half of the fruit. As with all peaches, some varieties are cling stone (the pit adheres to the flesh), and others are free stone (the pit freely separates from the flesh).
Low-acid nectarine varieties are generally white or light-fleshed. Because there is less acid, the flesh is quick to turn brown or oxidize but is characteristically sweeter and often softer in texture, but not mushy. Orange flesh nectarines are sweet with a bit of tang and rarely oxidize. Since we’ve now solved the mystery that nectarines are a variety of peach, they may be used in the same manner—out of hand, in green or fruited salads, puréed for smoothies or sauces, baked or roasted. They are great fresh, stewed, or grilled and served with proteins.
Fruit may be left at room temperature until fragrant in an attractive bowl or tray and yields to very slight pressure. Wash well and consume, or refrigerate for up to five days. Fruit may be consumed with or without the skin.
APRICOTS (WHITE AND YELLOW)
Apricots are now mid-season and tasting yummy. Some have fuzzier skin than others, some more round or ovoid, but all are tangy, sweet, and fleshy. Apricots are freestone fruit and cousins to peaches, cherries, plums and almonds—all members of the rose family. Did you know apricots, originating in China, are now cultivated on every continent except Antarctica, and many trees continue to produce fruit for well over a century! Trade routes brought this versatile fruit to the Caucasus regions of the Black Sea and Mediterranean, then to the New World with figs via missionaries.
In our certified organic line, Melissa’s currently offers Le Crème White Apricots. They are a Washington-grown, low acid apricot with creamy flesh and honey sweetness. We also offer varieties from Frog Hollow Farms, located inland from San Francisco. Frog Hollow’s Organic Apricots are generally of the orange flesh varieties, firm-fleshed and sweet tart.
Select fresh apricots absent of bruises, discoloration, and mold. Some varieties are characteristically softer, some dense and firm. But no matter, they all taste great and can be eaten out of hand or included in any meal course or snack. If a bit of time is needed to further ripen, set them out at room temperature a few days before washing and preparation. If you find they are slightly over ripe, this is the best time to wash, pit, lay flat and freeze on a sheet pan, then add to smoothies, purées and flavor with a bit of vanilla then pour over summer ice cream or make summer fresca. Apricot’s vitamin C content helps protect against sunburn, though one should still apply sunscreen.
VARIETY MELONS
GAYA MELON
Gaya melon might be mistaken for a dinosaur egg with its creamy white skin and green specks. Its firm flesh is a faint, light melon green with flavors of pear and banana. Developed in Japan, where melons are favored as desserts and gifts, Gaya is lightly sweet with a pronounced melon flavor.
Select a melon heavy for its size, with no cuts, soft spots, or cracks. The fruit is ripe, usually within four days from purchase, when fragrant and has a waxy feel when rubbed. Store melon at room temperature until ripe, then refrigerate up to 2-3 days. Wash melon well and pat dry before cutting. Melons may be served with or without their skin for color contrast, though many will find the skin inedible. This melon is particularly tasty as a soup or ice with a bit of Gewurztraminer.
ORANGE FLESH HONEYDEW
The first time you experience Orange Flesh Honeydew, you may just have a double take because what your mind assumes you will be eating is not what your taste buds say! This variety of honeydew has an exterior similar to its traditional sister, green flesh, but all similarities stop at this point. Orange Flesh Honeydew is believed to be a cross of green honeydew and a muskmelon, yielding flesh with notes of honey and melon as well as a toothsome texture and fragrant aroma.
The first seeds of this new variety have been in existence since early 1900, and are considered small crop. Select Orange Flesh Honeydew that is heavy for its size. No need to thump the fruit to see if it is ripe; simply give it a gentle shake! If it sounds like juice is sloshing inside, then leave it alone. Chances are the fruit is overripe as the seeds have dislodged from the cavity. Additionally, rub your fingers over the skin. Ripe honeydew will be heavy for its size, feel waxy, and smell floral.
Store honeydew at room temperature until fragrant. Then refrigerate for up to four days, wash, pat dry, and cut. An exceptional experience if serving peeled and seeded wedges with wrapped prosciutto. The combination balances the sweetness of the melon with the saltiness of the dried meat. This dish is delicious for breakfast or served on a bed of fresh, crisp arugula dressed with a bit of fruited vinaigrette for lunch. Or make melon balls of green and orange honeydew and fool your guests. Visually, they’ll think it is cantaloupe or muskmelon and honeydew, and be surprised to find something different. If you’ve forgotten the fruit and it is now overripe, do not fret! Simply peel, seed, and puree to make aguas frescas or freeze mixed with lime juice to make popsicles.
ORGANIC EMERALD WATERMELON
Named for its very dark green, almost black skin with green stripes, this melon is USDA certified organic as are all Melissa’s organic produce. Watermelon originated in Africa, and were often sold to shipping merchants as a form or hydration as safe drinking water sources were scarce. Emerald Watermelon is seedless with a dark red, juicy flesh. Some melons will weigh as much as sixteen pounds! There is no doubt about this variety watermelon providing hydration as well as flavor and crisp texture. A good melon will be heavy for its size and, when thumped with the flat of your hand, should yield a resounding response. If the sound is flat, the melon is not as good. With all produce, especially melons, wash the skin surface well and pat dry.
Emerald Watermelon can be stored on the counter at room temperature up to one week, or refrigerated uncut up to two weeks. Best served chilled as slices, cubes, frescas, spiked drinks, or watermelon popsicles (spiked or non-spiked). Watermelon pairs well with hard cheeses, sweetened vinegars, bitter and spicy greens, liqueurs, and other fruits. If leftover chunks are frozen, they do not thaw well and should only be used as a puree base for drinks and popsicles.
Also known as carambola, five-angled fruit, and Chinese starfruit, this unusual torpedo-shaped fruit has small, edible seeds, is mildly sweet, and quite refreshing. When cross cut, it is obvious how the common name of ‘starfruit’ was derived. Its skin has a pleasant crunch.
Starfruit is native to Sri Lanka, India, Indonesia, and Java. Brought to Europe via Portuguese traders in the 18th century and finally reached Hawaii and the U.S. Mainland only one century ago! The Sanskrit word for this intriguing fruit translates to “food appetizer.” Yes, it is a very good appetizer, stimulating the palate with its mildly sweet, citrusy profile, crunch, and slight juiciness.
There are two types of star fruit: tart or mildly sweet. Melissa’s procures the sweet variety from regions in the U.S. and Taiwan. Domestically grown fruit is a bit smaller than Taiwanese fruit, and has an edible green-yellow opaque skin and translucent yellow flesh. Taiwanese varieties have a deep yellow edible skin and are considered sweeter. No matter which variety is available, starfruit pairs well with other tropical fruits, citrus, and seafood. It is stunning as a garnish or included in fruit platters, and can be baked into or on top of baked goods, and made into syrup, or jam. In Asian cuisine, starfruit is often served in sauced dishes or juiced for a refreshing drink. I bet it’s tasty with its tips dipped in Melissa’s Chile Lime seasoning!
Select starfruit that is firm with no cuts or soft spots. It should have a pleasant floral scent. Store at room temperature to ripen fully: green-yellow or deep yellow. Once ripe, wash well and serve or store under refrigeration and consume within two weeks. After washing the fruit, slice cross-wise into star shapes. You may wish to trim the tips of the ‘star’ as it can sometimes seem thick and tough, but is quite edible. Once sliced, toss cut star fruit in a small amount of lemon water to prevent the edges from oxidizing.
Melissa’s Chile Lime Seasoning may just be your latest fave shaker. It’s for more than waking up cut snack veggies or sprinkling on fresh cut mango. Once you taste the perky combination of chile pepper, lime, and salt, you’ll see it is great on lots of other foods. Add a bit of sugar to the seasoning and apply it over a lime juice-rimmed glass for mixed cocktails or frescas, even mango lassi! Shake, shake, shake at the barbecue for fresh fish and shellfish, or even on animal proteins. It’s even tasty on grilled tofu, or add it to citrus marinades or rubs. How ‘bout seasoning some unsalted nuts and seeds? Melissa’s Chile Lime Seasoning is great on an unsalted mix of pepitas, peanuts, and other nuts lightly tossed in peanut or olive oil and baked until golden brown. Don’t forget to lick your fingers!
LYCHEES
So many of us are so accustomed to the metallic taste of canned lychee in our martini or Asian Jell-O dessert, that we don’t really know how lychees should look and taste. Actually quite fragrant, fresh lychee have a floral flavor and aroma. They have a delicate green-to-pink cast on the easy peel skin depending on origin, and their size is larger than a grape with a similar texture. Lychee, regardless of origin, will have an inedible pit that easily peels away from the flesh. Sister to longans and rambutans, lychees originated in India and native to Southeast Asia. This makes sense for their food pairings like topping coconut water ices, sweetening curries, cooling spicy hot pepper dishes, garnishing fish and seafood, simply snacking out of hand, or try a staff favorite: Melissa’s Lychee and Crystallized Ginger Salsa from Melissa’s Great Book of Produce. Of course, lychees on their own make very portable to-go or picnic snacks. Select lychee that are plump, firm but not gushy, and heavy for their size with no signs of oozing, cuts, or mold. Off odor is an indicator of spoiled fruit. To extract the plump flesh, wash fruit, pat dry, pierce the stem with your thumbnail, and peel back the skin. Store fruit unwashed, wrapped in a paper towel and refrigerated in a plastic bag for up to one week. Freeze up to 4 months; though the texture will soften, the flavor will still be delicious and refreshing. The season is May through August; Mexico, China, Israel, Taiwan, then South Africa in December and January.
