The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
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Papalo is a green leafy plant with thin, branched stalks. Its leaves are a light green color and are egg-shaped with scalloped edges. It has spiciness reminiscent of nasturtium flowers or arugula with a flavor similar to cilantro with just a hint of lime. It has been called “skunk weed” and “buzzard’s breath”. The leaves are best eaten young, because the older the plant, the more bitter the taste.
Papalo is available during the summer months.
Also referred to as “summer cilantro” or Bolivian coriander, Porophyllum ruderale is most commonly known as Papalo. Though it may have a similar taste to cilantro or coriander, the annual leafy green is actually related to the daisy family.
Papalo is mainly used raw as a garnish or addition to dishes closer to the end of preparation. The flavor, like that of cilantro, can be greatly diminished with cooking. In Central America, the spicy green along with peppers is an essential ingredient in traditional Aztec dishes. It is eaten with carne asada or carnitas to settle the stomach, or used as an ingredient in salsa. It has a stronger flavor than cilantro, one-third the amount of Papalo should be used in a recipe calling for cilantro.
In restaurants throughout Bolivia and in parts of Mexico, the plant is displayed on tables for patrons to pluck and sprinkle on their dishes. Its use in Bolivia can also be attributed to its medicinal qualities; it has been known to have an effect on lowering blood pressure.
Papalo is considered a quelite, which refers to a number of wild greens native to Meso-America. The plant, most popular in Bolivia and Puebla state in Mexico, is believed to have pre-dated Asian coriander that was brought to the Americas by Europeans. Its native range is from the south of Texas in North America down through Central and South America.
Recipes that include Papalo. One is easiest, three is harder.
|Think About Eat||Salsa|
|But I'm Hungry||Mexican Kohlrabi Salad with Papalo|
|A Sip of Bliss||Papalo Pesto|
People have spotted Papalo using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.