Last week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLE still dealt with summer Okra: What plant is Okra related to? We even gave you a hint: It makes great shirts. Okra was one of the original ingredients to catsup, used to thicken the catsup of course. Okra loves hot conditions. In fact, its cousin that makes great shirts, also loves hot conditions. That's why where ever you find Okra growing, you will also find its hot temperature cousin…cotton. This week's YOUR PRODUCE MAN’S PRODUCE PUZZZZLE deals with summer melons: What are “Westside” Melons? See next week’s Fresh Tips for the answer.

The luscious Peaches and Nectarines of this summer, are about to end.

STONEFRUIT (Monday, September 13): The Peach, Plum and Nectarine crop is coming to a very quick end, about 3 weeks earlier than normal. That means prices will jump up very quickly, and in the stores, you will quickly notice that those huge end displays will disappear, leaving small displays for the fruit of summer. The reason we are ending so quickly is because of very warm temperatures early in the California season, in April and May. Those early warm temperatures pushed the varieties into early production. Varieties that would normally be harvested, for example, in early July, had already been harvested in mid-June. Varieties that should be harvested this time of year were already harvested in late August. There are a couple of growers who are producing Peach and Nectarine varieites that should continue on into October. But supplies will be greatly limited. Expect to see much higher prices. Fruit from Chile and South Africa should start their season by Thanksgiving. Besides California supplies, there are also some limited supplies still available from Washington and New Jersey. By late September, expect to see very few Peaches, Plums or Nectarines in the store.

Did hurricanes in Florida hurt the Grapefruit crop?

Because they are smaller, Tangerines are more susceptible to storm damage.

FLORIDA CITRUS (Tuesday, September 14): There has been a lot of talk about the loss of Oranges from storms in Florida. Hurricanes Bonnie and Charley blew through Florida a few weeks ago, and indeed, a lot of Oranges ended up on the ground. Some growers lost up to 60% of their crop. Overall, early estimates put the Orange loss around 20%, most of that in the interior growing regions of Central Florida. However, most Oranges grown in Florida are for the process market…for Orange Juice. And since there is a 42-week supply of process Oranges in inventory, the storm losses really shouldn’t have a major impact on Orange Juice prices. Of bigger concern were the Grapefruit and Tangerine crops. Florida grows about 2/3 of the U.S. supply of Grapefruit and about 75% of the nation’s supply of Tangerines. Fortunately for Grapefruit growers, Charley entered Florida just north of the Gulf growing region and left the state just north of the prime Indian River growing region. Charley was a very condense storm as well, which helped ease any damage. The wind and rain was only in a 35 – 40 mile radius, very tight and compact. Hurricane Andrew, which did so much damage in Florida in the mid-90s, had a storm radius of around 80 – 100 miles. Grapefruit growers tell us we are looking at one of the nicest quality and cleanest fruit crops in many years. Still of concern is the Tangerine crop. They are among the smallest of the citrus family and tend to be more susceptible to adverse weather conditions. Also, there is no one major growing region. Orchards are spread throughout the state. USDA field inspectors will be entering orchards next week to count branches and fruit per branch. The reason they wait is because of the huge post storm fruit drop. You see, after a major storm like this, of course you have the initial fruit drop. But the winds whip the fruit around, causing damage to the tiny piece of wood that connects the fruit to the branch. It’s called the stem. Over a two-week period following a storm or a freeze, if the stem is too damaged, it will not carry food or moisture from the root system to the fruit. So the fruit dries up…and falls. The USDA will have storm damage totals by October 10.

Move over Mango and Papaya… here comes Dragonfruit.

The beautiful blossom blooms only at night, and it has only one day to be pollinated…by hand.

It has a white flesh with seeds that look like poppy seeds?

This is Dragonfruit sold along the Mekong Delta in Vietnam.

Tropical Dragonfruit is the fruit of a climbing vine Cactus.

TROPICAL DRAGONFRUIT (Wednesday, September 15): Avocado country…is now also Tropical Dragonfruit country. From the hills surrounding Fallbrook and Temecula on the San Diego/Riverside County line in Southern California, a new crop is popping up where Hass Avocados ruled supreme. It’s a cactus. A climbing Cactus that produces a strange fruit called Tropical Dragonfruit. It’s also known as Pitaya or Strawberry Pear. Some have called it “Luck Fruit” or “Treasure Fruit,” and some even have dubbed it the “Fruit of the 21st Century.” Move over mango or papaya. Here comes the Dragon. This is not your everyday desert cactus. This is a tropical climbing cactus. And it loves water! Yes, lots of water makes this cactus quite happy. Tropical cactus doesn’t like winter cold and summer desert heat. The plant dies; shrivels into a jelly mess at 32 degrees cold, and burns like toast above 100 degrees! Yes, the plant does well in the tropics, as do fruit flies and other maggot forming pests. So, fresh Dragonfruit are banned for import. Fortunately, Southern California and Florida do have a few locations that accommodate the unique temperature sensitive Dragonfruit. Oops, did I say Dragonfruit? Well, Tropical Dragonfruit differs from non-tropical Dragonfruit. "Tropical" have rich flesh colors ranging from deep iridescent magenta to sparkling blush pink. “Tropical” are sweet and flavorful--something akin to a pear/kiwi/watermelon hybrid! The more common Dragonfruit has a white flesh, although they are almost indistinguishable from “Tropical” Dragonfruit on the outside! Tropical Dragonfruit is not only unique in its appearance, but also in the way it flowers. You see, it flowers only at night and usually only ready to pollinated one night. Most varieties emit a delicate jasmine-like perfumy fragrance. Since they flower at night, they are more difficult to pollinate. Bees and birds aren’t out at night. So these Tropical Dragonfruit require hand pollination. In their native habitat, they are pollinated by either fruit bats or moths, which are out at night. Unfortunately, Southern California does not have fruit bats or the type of moths. So, people have to pollinate each blossom…one at a time. Prepare your taste buds for an exotic, new sample of paradise. Tropical Dragonfruit, tenderly guarded by a protective coat of palm green and flamingo pink scales willingly surrenders to an interior eye-popping magenta bed of black-seeded flesh that melts in your mouth and makes its way into your heart. There is no other like it. It has a higher sugar content than even Watermelon. Some growers call it a “Watermelon on trees.” The exact origin is unknown, but some consider the origin to be somewhere in Southeast Asia, perhaps Vietnam or Thailand. Perhaps John Kerry saw Dragonfruit on his trip up the Mekong Delta on one of his patrols. It is native to this area of Vietnam. Others say that because it is related to another cactus fruit that blossoms at night, that its origin may be Mexico, Central or South America. It is cultivated around the world in tropical regions. Dragonfruit is generally ripe and ready to eat. Make sure fruit is firm with a shiny bright finish. Dragon fruit can be stored uncut at room temperature for a couple of days, or place in the refrigerator for up to five days. Cut the fruit in half and spoon out the flesh. Or, slice it in half lengthwise, then cut into quarters and peel. The fruit is generally enjoyed straight out of its peel, but can also be used in drinks or served as a dessert with tropical sorbets. Serve it chilled. Serve it often.

Broccoflower, a cool cross between Broccoli and Cauliflower.

BROCCOFLOWER (Thursday, September 16): We have the Italians to thank for broccoli. The name comes from the Italian word brocco, which means branch. Grown in Italy since Roman times, Italian farmers who settled in California found it grew well here, too. Today, California produces 90 percent of American broccoli, though it's also grown in almost every state. Broccoli is a nutritional powerhouse. One cup, chopped, has more vitamin C than an orange; nearly half the daily recommended vitamin A; a healthy dose of fiber, calcium and iron; and assorted B vitamins, potassium and other minerals. All this for only 45 calories -- with negligible fat or sodium. Like all members of the brassica or cruciferous family, broccoli contains important phytochemicals. One of current interest is sulforaphane, a cancer-preventive agent. Because of its unique cancer-fighting properties, scientists are looking at sulforaphane as a potential treatment. Other members of this family include cauliflower, bok choy, Brussels sprouts, cabbage, kohlrabi, mustard greens, rutabaga, collards, kale and turnips. Well, Broccoli is branching out. Along came Broccoflower, a cross between broccoli and cauliflower that was first marketed in 1989. It was first hybred in Holland as a substitute for Cauliflower lovers when they serve fish. Can’t have two white things on a plate, you know. Looks like a chartreuse green cauliflower, with a milder flavor than both of its parents. The name “Broccoflower” is trademarked to a grower in California called Tanimura & Antle. Eaten raw, the taste is much like cauliflower. When cooked, the flavor is milder and sweeter — more like broccoli. The florets should be tight, the leaves, crisp and green. Broccoflower can be stored in its wrapping in the refrigerator for up to 5 days. Any way that you cook Cauliflower, you can cook Broccoflower. It is high in Vit. C, Folic Acid and Copper.

The Royal Gala.

Apple growing regions in California.

GALA APPLES (Friday, September 17): The very first of the season apples have begun harvest in the San Joaquin Valley. Harvest began about a week ahead of normal. The first of the season apples is the Gala variety. About 15 years ago, before the Gala really became popular, the first apple of the season was always the Gravenstein. Today, it’s the Gala, or Royal Gala, as it is marketed in some areas. The Gala originated in New Zealand on the farm of J.H. Kidd. It was a cross between a Kidd’s Orange Red apple and a Golden Delicious. The Kidd’s Orange Red apple is a cross between a Cox’s Orange Pippin and a Red Delicious apple. Kidd named the apple in 1965. By 1972, the Gala was making its way to growers in the San Joaquin Valley of California. The Gala has one of the highest sugar contents of any apple, usually around 14 – 16% sugar. Because of that, this apple will spoil quickly. Don’t expect a Gala to store as long as a Red Delicious or some other hearty apple. Eat them up quickly. These are almost the perfect apple for your kid’s lunchbox.

Top of page