May: coming into season
This article was originally published in May 2013
Apriums, an apricot/plum hybrid, are little sweet gems with velvety skins and just a hint of plum’s tartness. Slightly juicier and firmer than an apricot, they are high in fiber and vitamins A and C. Ripen apriums at room temperature and then store in the refrigerator for up to a week. Excellent eaten out of hand or in desserts.
Gold nugget tangerines
This bumpy, pebble-skinned mandarin may not be the prettiest orange on the block, but what it lacks in looks it makes up in flavor and sweetness. Tangerines tend to be sweeter than navels, and they’re also seedless and easy to peel. Choose deep orange tangerines that are heavy for their size and eat immediately or refrigerate for a bit longer storage. Enjoy fresh or in salads or marinades.
Conventionally grown grapes typically end up on the “Dirty Dozen” list of fruits and vegetables due to their high concentrations of pesticides and fertilizers, so choosing organic grapes is especially important. Fresh red or green grapes are brightly colored and crisp. Wrap unwashed grapes in ventilated bags and store in the refrigerator for several days. A great fresh or frozen treat!
Recipe to try
Try our recipe for Spring Fruit Tabouli. Get recipe »