fruit notes

Finding California-grown Star Fruit – organic, no less – feels like such an accomplishment to my little fruit-buyer heart. Star fruit is one of those things I don’t usually look for here, though you can sometimes find it at Asian supermarkets. It's such a nostalgic flavor for me, but its delicate nature means it doesn't travel well so I had kind of written it off. More often than not, it’s imported from Thailand, Taiwan, or somewhere in Southeast Asia, though Hawaii and Florida have the right climate to grow it as well a little closer to home.

My love for star fruit is rooted in memories of visiting southern China as a kid. I was lucky enough to visit the village where my family is from, in Taishan, a handful of times between the ages of three and twelve. On one of my first visits, I remember walking into my family’s home to find a platter of freshly cut fruit waiting for us on the table. One of the village aunties had prepared it for our arrival. Freshly washed, some of the fruit still had water droplets clinging to it. There was sugarcane, peeled and julienned for easy chewing, bananas, guavas, oranges, lychee, and a yellow-green fruit shaped like a star – all grown within the region.

After nearly eighteen hours on a plane and a few more on a bus, the journey felt endless, especially to kid-me. It made biting into the juiciest, most succulent star fruit in my family’s village all the more unforgettable. As a child, I came to know it as star star fruit, a direct translation of what I called it in Chinese. Like I said, it wasn’t something we really ate here, even if we could find it occasionally. So this week, I called my mom to ask her what that star star fruit – the one we used to eat back in China – was actually called. She told me it’s called 楊桃, which translates roughly to “willow peach.” I still think star star fruit is a cuter name.

Eating star fruit is unlike anything else. I’d describe the texture as a giant green grape with five soft, rounded ridges. The whole fruit is edible — skin, flesh, seeds and all. I like to slice it about an inch thick for perfect star-shaped bites. The flavor has notes of tart pineapple, green grape, and ripe pear, all swirled together. Slightly green fruit leans more tart and bright, while fruit that’s turned a deeper yellow tastes closer to ripe pear. Store in the fridge. Grown organically by Limelight Groves in Temecula.

The season for Bangkok Apple Asian guava has just started at Limelight Groves. They. are. delicious! Most commonly, they are eaten firm and crisp, slightly fragrant with a little tartness, when they’re reminiscent of an Asian pear. If you let them get a little more yellow and slightly softer on the counter they’ll be even more yummy in my opinion! Store on the counter. Grown organically by Limelight Groves in Temecula.

Bacon avocados are another green skin avocado, remaining green even when ripe. With a few days on the counter, it’ll soften up nicely and become nutty and creamy. It’s fun to peel back the elastic thin green skin rather than scooping the flesh. Store on the counter. Grown organically by Limelight Groves in Temecula.

Last Page mandarins of the season! John Lagier says he's never harvested this late into the season. Pushing flavors and sweetness, what a treat to have late-season Page mandarins. Store on the counter. Grown organically by the farm FKA Lagier Ranches in Escalon.

Tarocco blood oranges are the biggest of all the blood varieties we’ve seen. The flesh is a nice firm texture and its flavor is incredibly sweet right now! Store on the counter. Grown organically by Murray Family Farms in Bakersfield.

Minneola tangelos are a favorite. Murray had a lighter crop this year so this was their final harvest. We welcome the bright floral flavors this pomelo x mandarin hybrid provides especially with all this sweetness coming in right now from other fruit! Store on the counter. Grown organically by Murray Family Farms in Bakersfield.

Tahoe Gold mandarins are one of our favorite mid-season varieties. You may see appearances of Yosemite Gold and Shasta Gold mandarins throughout the season as well, which are known as TDE mandarins which stands for Tangor, Dancy, and Encore – a triple cross of the best traits from three varieties of mandarins. Super juicy, aromatic, and rich in flavor! Store on the counter. Grown organically by Terra Firma Farms in Winters.