Hawaii’s bananas are called apple bananas because of their slight apple-like scent. This hybrid cultivar of two wild species is commonly grown in Southeast Asia, South America, and Hawaii. Apple bananas are sweeter, shorter, and usually thicker than the average banana, making them a perfect snack! They have a slight tang to them with tropical, flowery, and fruit notes.

Preparation

Sometimes you may have a banana that still has a green skin. Give it a few more days and wait until the skin is nice and yellow. When ripe, you can peel off the skin and bite right in! Black-brown markings are not a sign of spoilage, rather they indicate a sweetening of flesh. Peel and freeze your brown bananas to be used later in smoothies and other recipes (like banana bread).

Storing

Store avocados at room temperature, keeping in mind that they can take 4-5 days to ripen. To speed up the ripening process, put them in a paper bag along with other ripe fruit (apple, banana, avocado, etc.) When the outside skins are black or dark purple and yield to gentle pressure, they’re ready to eat or freeze.

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This week we have some beautiful spigarello from Ho Farms.

Spigarello is a primitive heirloom varietal of the broccoli family and is native to Southern Italy. Spigarello is a variety of leaf broccoli, is related to broccoli rabe, and looks like a cross between kale and broccoli. The taste is similar to broccoli, with the leaves having a mild taste and the texture is succulent and crunchy.

Preparation

It is recommended to trim the stems and the leaves can be enjoyed as a salad green, wilting green or soup green.

Storage

Remove any twist ties/rubber bands and sprinkle with water. Store in a plastic bag in the fridge. If the greens are larger than the bag you have, then trim the stems if you can to fit it in the bag.

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Dragon Fruit, also called Pitaya, is indigenous to the Americas. Today the cactus vine is grown around the world in sub-tropical areas for its beautiful fruits. The fruit’s texture is often compared to the kiwifruit because of it’s small, black, crunchy seeds. The taste of dragon fruit is sometimes described as bland though it is refreshing and mildly sweet. It has versatile uses in deserts, smoothies, sorbets, salads and as a fresh fruit.

Preparation:

The fruit can be sliced lengthwise and the flesh scooped out or it can be quartered and the leathery skin can be peeled back. Eat only the flesh, not the peel which is bitter.

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Honeydew is a smooth-skinned variety of melon which changes from a pale green to creamy yellow color as it ripens. Their flesh is light green, juicy, and sweet. Per half cup, it only has 60 calories, yet these little guys are packed with tons of vitamins and minerals including copper, potassium, B and C vitamins, and a mentionable source of fiber, with 1.4g per serving.

Honeydew melons are most often enjoyed fresh and its sweet flavor compliments breakfast and dessert preparations, like fruit salads. The pureed flesh can be added to sauces, smoothies, cocktails, and syrups. Honeydew pairs well with lime, mint, basil, sweet cream, cottage cheese, fruity olive oil and fresh berries.

Preparation

If the blossom end yields to gentle pressure, it is ready to eat. Cut honeydew in half with a chef’s knife. Scoop out the interior seeds, slice into wedges and remove the rinds. Can serve as wedges or cut up into smaller cubes. Enjoy!

Storage

Store unripe melons at room temperature. Refrigerate ripe melons for two to three days. Once cut, cover and keep refrigerated.

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