fruit notes
We are excited to introduce a new-to-us fruit to the fruit fan club: Che fruit 柘 果. Also known as Mandarin melon berry or Chinese mulberry, this rare gem is in the same family as mulberries and figs. Che fruit is soft, slightly chewy, and tender, with a flavor that tastes like a watermelon and a fig had a baby. Its texture is reminiscent of mulberries, and you can eat the whole thing — seeds and all (though it’s mostly seedless). This is the very first real harvest of Che fruit since Steven Murray planted these trees years ago, and Murray Family Farms is proudly the only farm growing them on a larger scale in the U.S. Che fruit is native to China, where it has been cultivated for centuries, often planted near mulberry trees for silkworm production. In East Asia, Che fruit is important not just for its tasty fruit but for its medicinal properties — nearly every part of the tree, from the fruit to the bark and roots, has been used for its anti-inflammatory and restorative qualities. It’s a fun fruit! Let us know what you think. Store in the fridge. Grown organically by Murray Family Farms in Bakersfield.
In California, passion fruit has two seasons: one in spring and another in fall. And right now at Condor Ridge Ranch, it’s abundant! It can be tricky to predict how much purple passion fruit will be ready, since the vines are scattered throughout the farm’s subtropical fruit forest. These tenacious vines climb over avocado trees, wind through dragon fruit plants, weave around tamarillos, and lean on cherimoya trees. Finding ripe passion fruit is a bit of a hunt, but it’s so worth it! We like to cut them in half, scoop out the pulp, and enjoy the tangy, tropical goodness on its own, with yogurt, in pastries, or paired with just about any other fruit — passion fruit makes everything better. Store on the counter. Grown organically by Condor Ridge Ranch in Goleta.
We’re right in what I consider the best shoulder season of the year — when late-summer fruit meets early fall. The bittersweet part of shoulder season is that it’s full of “last harvests.” Farmers are taking it day by day, never quite sure how much longer a crop will last — an unexpected weather event could end the season early. All of which to say, this is the last week for Sun Tracker’s beloved Sivan Charentais melons. Carine and Robert grow the Sivan Charentais purely for flavor, even though it’s a notoriously difficult variety to grow. These melons have developed a true cult following among the fruit fan club for good reason: they are so tasty! Store them in the fridge. Grown organically by Sun Tracker Farm in Guinda.
This week, Stan has started harvesting one of my all-time favorites — Mutsu apples! Stan and his long-time crew only pick fruit that’s perfectly ready, which means they make several passes through the orchard for the same apple variety rather than harvesting everything at once and storing it for later. (We shared more about Stan and his thoughtful practices in last week’s fruit notes!) The Mutsu apple, first developed in Japan in the late 1930s, has the perfect balance of sweet and tart, with incredible juiciness and crispness. Store them in the fridge or on the counter. Grown organically by Devoto Orchards in Sebastopol.
Silvia and Poli Yerena are some of the most humble farmers we know, growing organic berries on just 13 acres in Watsonville. Unlike their Big Berry neighbors, the Yerena family are growing special varieties of strawberries and caneberries (raspberries and blackberries) with a lot of care. The countdown to end of season begins now, where berries will steadily ripen in our late summer; they can continue to harvest until the first frost hits–usually at the beginning of November. These Nova raspberries taste amazing and we’ve been loving them! Store in the fridge. Grown organically by Yerena Farms in Watsonville.
As tropical fruit lovers, we can’t resist getting our hands on late-season California-grown mangoes. Keitt mangoes are the final mango variety of the season, a delicious reminder that summer isn’t over, especially with these warm Bay Area days! These Keitts are grown in the Coachella Valley by a collective of growers. Because they’re grown domestically, they aren’t treated with a hot water bath like imported mangoes — which means their flavor and aroma are preserved. Keitt mangoes are a green-skinned variety that stay green when ripe. You’ll know they’re ready when they give slightly to gentle pressure, like an avocado. When ripe, they’re sweet, buttery, and delicious. These may need 2-4 days on the counter to be ready to eat. Grown organically by Anthony Vineyards in Riverside County.
