Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Tuscan Style™ Cantaloupe
Inventory, 6 ct : 6.25
This item was last sold on : 08/31/17
Tuscan Style™ cantaloupe is covered in a golden tan-hued, roughly netted exterior. Its skin is segmented in grooves which change color from dark green to a golden-cream color as it ripens. Dark green grooves indicate a sweet, firm fleshed fruit, while a light green to golden color indicates a softer texture and a richer cantaloupe flavor. An exceptionally sweet melon, Dulcinea Tuscan Style™ cantaloupes have a Brix level of 14-16 (on average traditional cantaloupes have measure a 9 or 10 Brix).
Dulcinea Tuscan Style™ cantaloupes are available year-round, with sporadic gaps in availability.
A member of the Cucurbitaceae family the Dulcinea Tuscan Style™ cantaloupe is a muskmelon type, a variety of melon that is well known for its netted exterior skin and sweet musky aroma. The name of this melon is trademarked as “Extra Sweet Tuscan Style™ cantaloupe” and grown exclusively by Dulcinea Farms LLC. The melons are developed through conventional hybridization methods and must meet a set of standards in terms of appearance, texture and taste in order to be marketed under the Extra Sweet Tuscan Style™ cantaloupe name.
Dulcinea Tuscan Style™ cantaloupes are an excellent source of vitamin A and vitamin C and are high in antioxidants and folate as well.
The Tuscan Style™ cantaloupe can be used in fresh or raw preparations, as well as sweet and savory. Slice thin and layer atop flat-bread or salads. Utilize as an appetizer on crudité trays or charcuterie boards. Puree and add to sauces, sorbets, cocktails or cold soups. Its sweet flavor pairs well with prosciutto, figs, citrus juice, watercress, arugula, mint, basil, watermelon, blueberries, feta, rice and balsamic vinegars and fruity olive oil. Tuscan Style™ cantaloupes will keep at room temperature until ripe. Once ripe they should be kept refrigerated at 40°– 42°F.
Dulcinea Tuscan Style™ cantaloupes were first introduced in 2004 by Dulcinea Farms LLC. The seeds were developed by a partner of Dulcinea, Syngenta Seeds of Basel, Switzerland using one of Syngenta’s proprietary Italian seeds. Farming of the melons is facilitated by another partner in the industry, Tanimura & Antle Inc. Grown exclusively by Dulcinea Farms, LLC they currently have farms designated to growing the melons in California, Arizona and Guatemala. A breadth of regions which allows for supply of the Dulcinea Tuscan Style™ cantaloupe nearly year round.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Curious Fork||Solana Beach CA||650-468-6195|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|Culinary Concepts||San Diego CA||858-530-1885|
Recipes that include Tuscan Style™ Cantaloupe. One is easiest, three is harder.
|Le Passe Vite||Cantaloupe, Ginger and Mint Granita|
|Spoon Fork Bacon||Salted Cantaloupe and Ginger Ice Cream|
|How Sweet It is||Cantaloupe Coconut Lassi|
People have spotted Tuscan Style™ Cantaloupe using the Specialty Produce app for iPhone and Android.
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