Last week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLE still dealt with citrus: What type of citrus gets its variety names from growing regions? (Here's a hint: The growing regions are all in Florida.) Somebody did write in to say "Valencia." This popular juicing orange was actually named for the Valencia growing region in Spain. The citrus that got its names from growing regions in Florida…is the Tangelo. It is a cross between a Tangerine and a Pummelo. The variety names are "Minneola" and "Orlando," two regions in Florida. Since we're on citrus, this week's YOUR PRODUCE MAN’S PRODUCE PUZZZZLE still deals with citrus: Which citrus can you eat the skin? See next week's "Fresh Tips" for the answer.

If you like onions on your Pizza, then go for the White Onion.

WHITE ONIONS (Monday, Jan. 10): Frankly, in cooking, I really do prefer a white onion. It’s the onion used in Mexico for most of their cooking. Until just a few years ago, the white onion was the only onion for Pizza Hut pizzas. It cooks up better than any other onion, and is a great tasting cooked onion. White onions have both a white skin and a white flesh. In the produce industry, they are sometimes called “snowballs” or “diamonds.” For years, it was the White onion seed variety that was used for Green Onions. Onions come in three colors - yellow, red and white. About 88% of the onions produced in the United States are yellow, about 7% are red onions and 5% are white onions. Because of the high soluble solids content, white onions are generally the ones used for dehydration. That’s right. Those dehydrated onions on the spice aisle, with all that great flavor…are White Onions. Onions are members of the lily family (Liliaceae), which includes other edible forms such as garlic, leek, and even asparagus. The generic name Lilium is the ancient Latin name of garlic. The specific name textile is from the Latin for "woven," in reference to the intricately intertwined fibers that coat the onion bulb. Onions are low in calories and, to be truthful, are also low in most vitamins and minerals (although they do supply a little calcium, iron, and potassium). However, the many flavorful members of this plant family—green onions, leeks, shallots and garlic as well as onions themselves--are rich sources of a number of phytonutrients. They contain allyl sulfides (sulfur compounds that may lower blood pressure and discourage tumor growth), quercetin (a flavonoid with high antioxidant activity), and saponins (substances connected with cholesterol-lowering and tumor inhibition). Onions originated in prehistoric times and were widely consumed in ancient Egypt, Greece, and Rome. In fact, the Pharaoh’s of Egypt fed onions to the builders of the Great Pyramids. By the 17th century, Europeans were enjoying them as a salad ingredient and as a breakfast "health" food. Today, onions rank sixth among the world's leading vegetable crops. There are more than 500 alliums; all of the edible species are bulbing plants with a characteristic pungent smell or taste, which is produced once their layers of skin are cut. Slicing onions come in an impressive array of sizes, colors, and shapes. Because onions are easily crossbred, growers are continually developing new varieties and hybrids. The ubiquitous medium-sized yellow globe onions, which are available year round, encompass many different varieties, with subtle differences in taste or texture. Whatever names are bestowed upon onions, though, they fall into two general categories: spring/summer onions and storage onions. Spring/Summer onions are grown primarily from fall to spring in warm-weather states, such as Texas, Georgia, and Arizona, these onions have soft flesh and a mild or sweet taste. Some are designated by names referring to their growing areas, such as California Italian Red, Vidalia (from Georgia), Walla Walla (from Washington), or Maui Sweet (from Hawaii). Granex and Grano are other names denoting sweet onions with flattened or top-shaped bulbs. These varieties generally are not stored, but are shipped almost immediately after harvesting. Many of them are quite juicy and, because of their relatively high sugar content, mild enough to be eaten raw. Storage onions have firm flesh, dry, crackly outer skins, and pungent flavors. Grown in northern areas of the United States, usually above the 35th parallel, such as Idaho, Colorado, and New York, they are harvested in late summer and early fall. After a brief period of drying out (a process known as "curing"), they are stored for several months; they are available at markets from late fall to early spring. In stores, these onions may simply be labeled by color--yellow, red, or white. "Spanish" onions are a variety of very large storage onion, distinguished by their mild flavor and skin color, which ranges from yellow to purple. There are no nutritional differences among these types. Do onions bring tears to your eyes? It may be worth getting used to if you want a strong set of bones. Investigators at the University of Bern in Switzerland (Nature, 9/23/99) found that onions increase skeletal mass and inhibit the natural breakdown of bone. Scientists aren't sure which specific ingredients in onions should be credited for these bone-building benefits. And it's a long way from rats to people. But onions contain a variety of antioxidants, sulfur compounds, and other substances thought to promote health. Onions also contain such nutrients as vitamin C, potassium, and folate (folic acid). Chief among onion's health-giving ingredients is a plant pigment called quercetin. Quercetin is a potent antioxidant; foods rich in antioxidants are believed to slow aging, fight cataracts, and possibly lower the risk of many types of cancer. In addition, quercetin may help relieve asthma, bug bites, eczema, and hay fever by blocking allergic and inflammatory responses in the airways and other areas. It may likewise be beneficial against inflammatory joint conditions, such as rheumatoid arthritis and gout. Quercetin is found in tea and apples as well, but investigators at Wageningen Agricultural University in the Netherlands report that our bodies absorb quercetin much more readily from onions than from those other foods. Researchers have found that onions keep blood platelets from clumping. Although the effect is not nearly as strong as that of a drug such as Coumadin, onions' mild blood-thinning effect may help prevent the formation of blood clots, a major cause of heart attack and stroke.

You may only know the city of Casablanca in Morocco, but there is another city you know through the Tangerine. In the very northern part of Morocco, find the ancient port city of Tangier, where the Tangerine first got its name.

TANGERINE (Tuesday, Jan. 11): Today, in Morocco, it is Independence Day. In 1944, Morocco began the process of seeking independence from France, which was finally granted in 1956. Well, what in the world does Morocco have to do with Tangerine? Plenty. Get out your world atlas and look up the country of Morocco. Go to the very north. There, sitting on the coast, right there on the Strait of Gibraltar, you will find the famous port city of Tangier. In the world of adventure, the Moroccan city of Casablanca probably holds the title, but in the world of produce, Tangier holds the birthplace of the name, Tangerine. That’s right. The Tangerine was named after the ancient Moroccan port city of Tangier. Although cultivated for over 3,000 years in China, mandarin oranges did not reach Europe and North America until the nineteenth century. Morocco does indeed have a great citrus industry, but the small Mandarin Oranges we call Tangerines today, were first imported from China…to Tangier. These Mandarin Oranges were then exported to other parts of Europe. Since nobody could articulate the Chinese name for the fruit, these tiny citrus from China simply became known as Tangerines. Oh sure, you can find the city of Tangerine in Orange County, Florida. But take my word for it, Tangerine, Florida came a few years after Tangier, Morocco. Tangier still has a busy port and building, fishing, and textiles industries. Tourism is also important. The walled Moorish town adjoins a European suburb. Tangier was probably founded by the Phoenicians. It was a free city under the Romans and the chief port and commercial center of Morocco until the founding of Fès in 808. It was captured from the Moors by the Portuguese in 1471 and was transferred to England as part of the dowry that Catherine of Braganza brought to Charles II. The English abandoned the city to the Moroccans in 1684. By the mid-19th century, it had become the diplomatic center of Morocco. When the rest of the country was divided between Spanish and French protectorates in 1912, the status of Tangier remained vague. Finally, in 1923–24, an international zone administered by France, Spain, and Britain (Italy joined in 1928), was set up. The city was included in the zone as a duty-free port. During World War II, Spain controlled the zone. In 1945 it was returned to international control by agreement of Britain, France, the United States, and the USSR. Tangier remained under international control until 1956 when it was returned to Morocco, along with the nation’s independence from France. Tangerines are simply a class of smaller Mandarins. Tangelos are a class of larger Mandarins. They are all in the Mandarin family. Mandarin is a group name for a class of oranges with thin, loose peel, which have been dubbed "kid-glove" oranges. These are treated as members of a distinct species, Citrus reticulata Blanco. The name "tangerine" could be applied as an alternate name to the whole group, but in the trade, is usually confined to the types with red-orange skin. Depending on the variety, mandarin oranges are in season from November through June in the Northern hemisphere, with peak season being December and January. Select Tangerines that are unblemished and heavy for their size. Avoid those with cuts, soft spots, or mold. Bright color really isn’t a good indication of sweetness. Some Tangerines naturally have green patches on the rind…even when fully ripe. They may be stored in a cool, dark spot for a few days, but ideally should be refrigerated to extend shelf life up to two weeks. By the way, each segment in a Tangerine is actually called a “carpel.”

Pears grown at Mission Santa Clara were the first fruits sold on the San Francisco produce markets.

PEARS (Wednesday, Jan. 12): It was the intention of the padres, led by Father Junipero Serra, to found another mission in pretty meadowland a few miles south of San Francisco Bay as soon as the San Francisco mission was well established. Father Serra, who stood a little over 5 feet tall, was known as the “apostle to California.” The mission of Santa Clara indeed was established only three months later on January 12, 1777. To the dismay of the missionaries, in six more months there arrived a large group of colonists from Mexico. The padres did their best to keep the mission and the pueblo separated, well knowing the detrimental influence of civilians on the neophytes. Ultimately, mission and pueblo grew into the twin cities of Santa Clara and San Jose. In 1784 the mission had to be abandoned because of damage from a great flood. A new site on higher ground was soon occupied, with the help of skilled artisans from the pueblo whose work gave the buildings a much more professional appearance. Yet this skill came to naught in 1818 when an earthquake effectively destroyed the mission again. With seemingly boundless energy the padres built a third time, with everything completed by 1825. Natural disasters did not prevent Mission Santa Clara from achieving great prosperity, being exceeded at the time only by San Gabriel in the importance of its possessions. Under Mexican authority mission activity disappeared, however. In 1851 the property was given to the Jesuits who founded, and still maintain, the University of Santa Clara on the old mission site. Today a section of garden wall on the campus is all that remains of original mission buildings. Today's university chapel was built after the fire of 1926, its design a faithful reproduction of the old mission church of a century earlier. The bell tower contains the original bells sent from Spain so long ago. So what does all of this have to do with fruits and vegetables…namely pears? Well, the first deciduous fruit trees planted in California were Pear trees, planted by the padres at Mission Santa Clara. And the first fruits sold on the San Francisco markets…were pears grown at Mission Santa Clara. At one time, the largest pear orchards in the United States were on the rolling hills of Santa Clara and San Jose. Today, homes and offices take up the land. Not one pear orchard is left standing here. When some of the early pioneers ventured west, they had to cross the treacherous Sierra mountain range. Many did not survive. Those who did, were greeted at the missions of California with a breakfast of pears in milk. Pears are one of the few fruits that do not ripen successfully on the tree. They are harvested by hand when they reach full maturity but before they are ripe. Pears will ripen after they harvested. Choose a pear that is bright and fresh looking with no bruises or external damage. Pears other than Bartletts do not dramatically change color as they ripen. Test for ripeness by pressing gently near the stem, if it gives to gentle pressure it is sweet juicy and ready to eat. Because pears ripen from the inside out, ripe fruit will give gently to gentle pressure near the stem. Waiting until pears are soft around the middle may indicate over ripeness. Store unripe pears in a warm place outside of the refrigerator in a fruit bowl or in a paper bag. Check daily for ripeness. Store ripe pears in the coldest part of the refrigerator. Pears are an ethylene producer. Avoid long term storage next to ethylene sensitive produce. Pears produce odors, which may be absorbed by cabbage, carrots, celery, onions and potatoes. Pears may also absorb odors produced by onions and potatoes. Take care not to store pears next to these items.
Become familiar with the many varieties of Pears. The Bartlett and Red Bartlett are considered “Summer Pears,” while all the rest are considered “Winter Pears.” Each has a distinctive character, texture, and flavor. You'll enjoy them more if you know what to expect from each variety. Try them all to find your favorites! Here’s a handy list of the major pear varieties you can find in the produce department.

	Yellow Bartlett (Bart-let) Available: August through January Ripens to bright yellow. Aromatic, perfect for fresh eating. Very sweet and juicy. Excellent for canning or cooking.
	Red Bartlett (Bart-let) Available: August through January Bright red skin when fully ripe. Same flavor, texture and use as yellow Bartletts.
	Green Anjou (On-ju) Available: October through June Abundant juice and sweet flavor when ripe. They do not change color as they ripen.
	Red Anjou (On-ju) Available: October through May Much the same flavor and texture as green Anjous. Remains maroon red when ripe.
	Bosc (Bahsk) Available: August through April Highly aromatic flavorful pear. It the among the most elegant of pears, with it’s tall neck, russeted color. It is the perfect baking pear. Dense flesh makes it ideal for baking and cooking. They are brown and often russeted. They do not change color as they ripen.
	Comice (Co-meece) Available: August through February One of the sweetest, juiciest varieties, and often are very large. They are known as the “Cadillac of pears.” The pears used by Harry and David…are Comice pears. An elegant dessert pear that's excellent with cheese. Almost no color change when ripe.
	Seckel (Seck’l) Available: August through February Tiny pears with ultra-sweet flavor, maroon and olive green in color. Excellent choice for children's snacks, pickling, or as a garnish. No color change when ripened.
	Forelle (For-ell) Available: September through February A smaller variety. Turns bright yellow with crimson freckling when ripe. Sweet, very juicy.

An apple is a great piece of fruit in the fall and winter…until you get a jet fresh Peach from Chile.

PEACHES/NECTARINES (Thursday, Jan. 13): Summer peaches are here…from Chile. An apple is a great piece of fruit in the fall and winter…until you have tasted a Peach. The Peach was first cultivated in China and revered as a symbol of longevity. The image was placed on pottery and received as a gift with great esteem. Travelers along caravan routes carried the peach seed to Persia before it was cultivated in Europe. In the early 1600s Spanish explorers brought it to the New World and by the 1700s missionaries had established peaches in California. The peach is the state fruit of Georgia and South Carolina. It is also the state flower of Delaware. The peach blossom is Delaware's official state flower. Johnston, South Carolina is known as the Peach Capital of the World, but California grows over half of the U.S. peach supply. In fact, California grows 25% of the world’s supply of peaches. But this time of year, Chile takes the Peach. About 10 years ago, Chilean growers started air shipping some of their peaches, allowing them to harvest and sell “tree ripened” peaches. Today, about 20% of the Chilean peach crop will be shipped to the United States on an airplane. These peaches may cost more, but they are well worth it. Within a matter of a few days after harvest, these truly tree-ripened peaches are heading to our grocery stores. When you want to fully ripen peaches, do not set them out in the open air. That will simply cause them to dehydrate and shrivel before they ever ripen. Place your peaches in a brown paper bag, and leave it on your counter top. Every day, open the bag and take a sniff. You’ll know when they are perfect for eating. Low temperatures recently in Chile have cooled the harvest a bit. Because of the cold temperatures, fresh peach and nectarine shipments are about 25% less than this same time last year. This will also impact grapes and other stonefruit. Cherries, for example, were knocked around from rains, which reduced shipments in November and early December by as much as 60%. Cherries and Apricots are basically finished already for the season. The cold and rain have basically delayed good volume for several weeks. Many growers we spoke to said that their peaches, nectarines, plums and grapes were running about 12 – 15 days later than expected. We hope grape production will increase by late January when the larger, more southern growing regions just south of Santiago come into production. With harvest and supplies lagging behind, that will keep prices a bit higher than normal for this time of year. As supplies catch up, we should see prices drop quickly.

Fresh Squeezed Gives You The Most Vitamin C

ORANGES (Friday, Jan. 14): Tomorrow begins Fresh Squeezed Juice week, so let’s talk about Orange Juice. This time of year, I generally get questions about juicing a Navel Orange. The letter usually reads like this: “Once I juice the orange, the juice goes bad almost overnight. What’s wrong with the Orange?” Well, there’s nothing wrong with the Orange. The Navel Orange is not a “juicing” orange. There are two main types if oranges, summer and winter. The winter orange is the Navel. It is the premier eating orange in the world. It is seedless…and sweet. The summer orange is also referred to as the “juicing” orange. Now you can juice any orange, but if you juice the Navel orange, you will notice that the juice won’t last long, not longer than a day or so. However, if you juice a “juicing” orange, like the summer Valencia orange, the juice can last a lot longer, up to a week in the refrigerator. There are compounds in the orange that causes the juice to breakdown quickly. Those compounds are found in the seeds of the orange. A Navel orange is seedless, so those compounds are spread out throughout the flesh of the orange. When you juice a Navel orange, those compounds are now in the juice, causing the juice to sour very quickly. Most Valencia oranges are grown in Florida, but most of that crop is used for the frozen or fresh juice market. Over the next several years, you may see prices of the summer Valencia go even higher. Many groves in California are being uprooted and replaced with Avocados. In the past few years, the summer Valencia orange has had a lot of competition with imported Navel Oranges from Australia. People don’t want the seeds. But if you only knew how sweet the juice is from a Valencia. If you have never tried juicing an orange, try a Valencia. It may just make you fall in love with fresh squeezed orange juice all over again. By the way, of all the frozen orange juice on the market, you still get more Vitamin C from fresh squeezed.

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