Clementines

PEAK SEASON | BEST FLAVOR | VALUE PRICED

Usher in the holidays with the familiar aroma and flavor from America’s favorite Mandarin variety: Clementines! Peel one in your kitchen and the kids will come runnin’. Peel one at your desk and your co-workers will pop in to “see what you’re doing.” Bring them to a party and a group of peeler-snackers will gather around creating a pile of rinds over good conversation. Give a box or bag of good ones away for a fresh, seasonal gift they’ll love. Seedless, easy to open, portable and fun! Clementines, when they’re good, are a hit!

Yes, Clementines have been prominent in produce departments for the past few weeks, but now… now peak of the season fruit is here! Peak season means best flavor, sweetness, juiciness and good prices. Shipping vessels loaded with Clementines from Spain are now filling the supply pipeline on the East Coast and Mid-West. California grown Clementines, especially the Cuties brand, are a available throughout the country too. Which is better? Hard to say. But based on the fruit I’ve been eating so far, I’ll say this. California Clementines have been sweeter and juicy, but milder. Spanish Clementines have been bolder in citrus flavor with a nice balance of sweet and tangy. Either way, it’s hard to pick bad ones in December.

Green Anjou Pears

PEAK SEASON | VALUE PRICED

Classic. Approachable. Green Anjou Pears are good for just about any purpose – snacking, cooking, baking and salads. Their ripe flesh is creamy, juicy and sweet. Anjou Pears don’t change color as they ripen. So how do you know when they’re juicy-ripe? Check the neck. Gentle thumb pressure near the stem will clue you in to the firmness inside. D’ Anjou Pears are the most commonly grown pear in the Pacific Northwest and they store well. So expect to find nice Organic and Conventional Green Anjou Pears readily available at fair prices this winter where you shop. Have one for lunch.

Persimmons

PEAK SEASON | BEST FLAVOR

Organic and Conventional California Persimmons are a fantastic fall and early winter flavor – rich, sweet and just a little spiced – so you owe it to your taste buds to try some by Christmas. This is what you need to know about the two primary varieties to have a great seasonal eating experience: Fuyu Persimmons: These are short, squatty shaped ones that you can eat hard like an apple. Sweet, crunchy, memorable – a surprising crisp, sweet-spice treat! Flat Fuyu Persimmons are also edible when soft-ripe.

Hachiya Persimmons: These are the long, heart-cone shaped ones that you must allow to ripen fully to a soft, gooey state before eating, baking or cooking because hard, unripe Hachiya’s are astringent. Ripen at room temperature until the skin begins to wrinkle. Slice off the top of a ripe one and spoon out the tasty pudding-like flesh for a distinctive snack.

4. Walnuts

PEAK SEASON | BEST FLAVOR

It’s open baking season and chances are that flavorful and crunchy Walnuts will be in the mix! But why stop with baking. Heart-healthy, omega-3 rich Walnuts can add excitement to your cooking and salads too!

Delicious? Yes. Versatile? Yes. Cheap? Not exactly. With the last of the 2011 California Walnut crop now off the trees – it appears as though the harvest is just a little smaller in volume than last year. Meanwhile, global demand for Walnuts is at an all-time high which has driven prices up. Nevertheless, December is one best time to buy Walnuts since they’re freshly packed, promoted in big displays at stores for the holidays and many times advertised at a discount. Walnuts will last for months in your cupboard and almost a year in your fridge. Look for recipe-ready shelled and chopped Walnuts in a variety of pack sizes. And for holiday decorating and festive cracking-snacking, premium in-shell Walnuts are available now too.

Kiwi Fruit

PEAK SEASON | BEST FLAVOR

Sweet and tangy flavor and packed with vitamins – Kiwi rocks! Isn’t your mouth watering just thinking about it? December is a wonderful time to enjoy fresh Kiwi Fruit. As the New Zealand crop finishes out, fresh new crop harvests are now available from California and Italy. Prices are reasonable and quality very nice. Kiwi will keep in your fridge for many days, but ripening at room temperature speeds up the process. When your Kiwi gives to gentle thumb pressure it is ready to slice in half and spoon out, or peel and slice up. Go green!