Apples, Blood Oranges, Pineapple, Pears, Oranges, Pomegranates, Kumquats and Seedless Tangerines are great choices for fruit this week. Offshore Cantaloupe from Honduras into California and Florida are sufficient. Quality is average. Honeydew is still elevated with stocks very limited out of Mexico and offshore. Rambutan and Logan Fruit out of Hawaii are looking really good, with steady supplies over the next few months. Strawberries supplies are steady out of California and Florida with flavor mildly sweet. Raspberries will be limited through April. Blackberries, Blueberries and Strawberries are holding well with sufficient stocks in all areas. Flavor is good. Oranges are doing great out of California, Florida and Texas. Color is deep orange and flavor is sweet. Apple market is stable with plentiful stocks in most varieties. Lemons are holding steady with stocks trying to rebound from recent freeze in Florida. Quality is still very good and color is deep yellow. Limes stocks are tight coming out of Mexico. Quality is fair.
In Season Vegetables
Broccoli, Tomatoes, Rapini, Cucumbers, Onions (Red and Yellow), Lettuce (Baby Greens), Sweet Potatoes and Parsnips are just some of the great choices this week. Red Peppers and Yellow Peppers are at normal levels. Stocks are sufficient and quality is very good. Green Peppers out Mexico are abundant and quality is good. Tomatoes have bounced back nicely with abundant stocks out of Mexico, California and Texas. Quality is very good. Lettuce supplies out of AZ and California are ample. Quality is average to good and prices remain stable. Broccoli and Cauliflower are sufficient out of Arizona and Mexico due to warmer weather as of recently. Squash supplies are still limited in Florida and Mexico. Prices will ease in the coming weeks Sizing will be off a bit. Celery supplies have eased in Yuma and California. Quality is good in Arizona and even better in California.
Fruit Pick of the Week
Fruit Pick of the Week
Passion Fruit
- Photo by WekWek/istockphoto.com
Nutritional Facts on Passion Fruit
- Delicious, passion fruit is a rich source of antioxidants, minerals, vitamins and fiber. 100 g fruit contains about 97 calories.
- The fruit is a very good source of dietary fiber.
- Passion fruit is good in vitamin C; provides about 30 mg per 100 g.
Recipe of the Week
Apple and Passion Fruit Tart
1 sheet Puff Pastry
6 oz. Pastry Cream
3 Apples (medium in size and preferably Gala or Golden Delicious), cored, peeled and sliced
1/3 c. Castor Sugar (super fine sugar)
3 ea. Passion Fruit
1 ¼ c. Whole Milk
3 Egg Yolks
1 tbsp. Calvados (Apple Liquor)
¼ c. Granulated Sugar
¼ c. All-Purpose Flour
2 tbsp. plus 2 tsp. Cornstarch
1 ea. Vanilla Beans (cut length wise and scraped of seeds)
6 oz. Pastry Cream
3 Apples (medium in size and preferably Gala or Golden Delicious), cored, peeled and sliced
1/3 c. Castor Sugar (super fine sugar)
3 ea. Passion Fruit
1 ¼ c. Whole Milk
3 Egg Yolks
1 tbsp. Calvados (Apple Liquor)
¼ c. Granulated Sugar
¼ c. All-Purpose Flour
2 tbsp. plus 2 tsp. Cornstarch
1 ea. Vanilla Beans (cut length wise and scraped of seeds)
Pastry Cream:
In a small sauce pot, warm the milk over low heat until hot enough to steam. While milk is heating whisk eggs, ¼ c of sugar, flour, vanilla, calvados and cornstarch until mixture is smooth. Once milk is ready add half of the milk to mixture whisking constantly. Then add that mixture back into the hot milk and continue stirring. Heat for another 1-2 minutes until it reaches 170 degrees and is thick, then chill.
Tart:
Lightly flour work surface and begin to roll out puff pastry until 1/16 inch thick. Then cut 6/4 ½ inch rounds. Brush a baking pan with cold water and place the cut out rounds on the sheet pan and refrigerate for 20 minutes. Preheat oven to 375 degrees. Prick rounds with fork and spread pastry cream evenly on the rounds leaving a thin border around the edges. Shingle sliced apples in a circle around the top of the tart and place in the oven for 15 minutes. Remove tarts from oven and sprinkle with a little castor sugar. Return to oven and cook for another 5 minutes. Remove from oven and place on a wire rack. Cut passion fruit in half and scrape out pulp and sprinkle on top dividing it equally between each of the tarts and serve.
In a small sauce pot, warm the milk over low heat until hot enough to steam. While milk is heating whisk eggs, ¼ c of sugar, flour, vanilla, calvados and cornstarch until mixture is smooth. Once milk is ready add half of the milk to mixture whisking constantly. Then add that mixture back into the hot milk and continue stirring. Heat for another 1-2 minutes until it reaches 170 degrees and is thick, then chill.
Tart:
Lightly flour work surface and begin to roll out puff pastry until 1/16 inch thick. Then cut 6/4 ½ inch rounds. Brush a baking pan with cold water and place the cut out rounds on the sheet pan and refrigerate for 20 minutes. Preheat oven to 375 degrees. Prick rounds with fork and spread pastry cream evenly on the rounds leaving a thin border around the edges. Shingle sliced apples in a circle around the top of the tart and place in the oven for 15 minutes. Remove tarts from oven and sprinkle with a little castor sugar. Return to oven and cook for another 5 minutes. Remove from oven and place on a wire rack. Cut passion fruit in half and scrape out pulp and sprinkle on top dividing it equally between each of the tarts and serve.
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