Not all mangoes are created equal. Among the countless varieties, one rises above the rest: the Ataulfo mango, often called Honey mango or Champagne mango. Its sun-kissed golden skin, slender oblong shape, and silken flesh set it apart at first glance. But it’s the flavor that makes people fall in love—a buttery texture without the fibrous bite of other mangoes, paired with a sweetness so rich and smooth it feels like nature’s own dessert.
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by Steven Doyle
Just when you thought you tried every fruit imaginable, comes along a new taste sensation… the Kiwee. This is the younger cousin to the fruit, kiwi. Unlike its counterpart, the kiwee has no fur and does not need to be peeled to be eaten. The fruit is not genetically modified, and was actually discovered growing wild in China. The fruit had a short shelf life and did not take kindly to shipment. New Zealand fruit growers cross-bred the heartiest versions of the fruit to solve that problem, and soon the kiwee was born. Continue reading
Filed under Steven Doyle
Shoppers this summer will be surprised to see a new and strange-looking item in their produce isles. Rambutan is taking the US and Canada by storm and quickly being considered one of this year’s trendiest fruits. The sea urchin-lookalike is sweet and juicy; it’s very similar in texture and flavor to grape. HLB rambutans are available in close to 3,000 stores nationwide, which is a 50 percent increase from last year. Continue reading
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