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.
Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Inventory, lb : 0
|Ken's Top Notch Produce|
Tulare cherries have a bright fire engine red outer skin that is smooth and crack resistant. The flesh of the Tulare is firm, with the inner flesh having a very juicy consistency. Related in the Bing cherry, the Tulare has a similar flavor offering an overall sweet taste with a mild tang.
Tulare cherries are available in the late spring and early summer.
Tulare cherries are an early-season variety, related to the Bing cherry. The Tulare variety is popular primarily in Southern California, near to where the cherry originated.
Tulare cherries contain anthocyanins, the red pigment inherently found within berries. Anthocyanins are potent antioxidants that are being heavily researched for their potential health benefits, including anti-inflammation and pain reduction. Cherries are also a good source of vitamins A and C, calcium and iron.
Tulare cherries are best eaten fresh, out-of-hand or baked into pies or muffins. Add Tulare cherries to scones or cheesecakes.
Tulare cherries were first discovered as a chance seedling in a Bing cherry orchard in California’s lush San Joaquin Valley. Named for the county in which they were discovered, Tulare cherries were originally found growing in the 1974 growing season. The early-season cherries ripen ten days prior to Bing cherries and were distinguished as a new variety. They were patented as such in 1988 by Bradford Farms, the same farm that owns the patent for Sequoia cherries.
Recipes that include Tulare Cherries. One is easiest, three is harder.
|Food for 7 Stages of life||Cherry Rasam (South Indian Hot and Sour Soup)|
|Serious Eats||Pork Tenderloin With Fresh Cherry and Chile Salsa|