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NEW SEASON STARTS IN JULY!!

Passionfruit is a subtropical powerhouse fruit that is one of our specialties. Grown on a vine and harvested daily during the season that ranges from mid summer to spring most years, the passionfruit naturally falls off of the vine when it is mature. From that point, the fruit is technically ripe and ready to eat. The smoother the purplish-red outer shell is, the more tart and acidic the pulp inside will be. The longer you let it sit on the counter, the more wrinkled it will get, allowing more time for the juice to become sweeter, but there will be a little less juice the longer you wait. The seeds and pulp are all edible and very nutritious. Best uses: Passionfruit is best enjoyed as is, with yogurt or ice cream, mixed into dressings and marinades, or mixed into frostings, cakes and pastries. Makes an excellent addition to cocktails and syrups.

The blood orange is a small to midsize fruit that sometimes has a blush of red on the exterior peel, but once you cut into it, you will find out how they got this name. Deeply red flesh, with variations of orange and sunset tones, this fruit is as beautiful as it is delicious to eat. Blood oranges have a very unique flavor profile being more tart than sweet. Their flavor is extremely citrus-y and the acid and sugars compliment each other very well. They are very potent and flavorful and are great on their own, used in salads, baking, juicing, and any other citrus uses. This harvest is very limited.

Pixie tangerines are the perfect snacking citrus. They are sturdy, easy to peel, sweet with just enough acidity, and seedless. Delicious and very difficult to only have one.

It is not unusual at the beginning of the season for fruit to take about 2 weeks to ripen at room temperature. You can put some in a paper bag to help speed it up a few days, just don’t forget them in there. As the season progresses, I will try to put a variety of ripeness in each box, but you will always need to wait at least a week for the first fruit to ripen, I DO NOT SHIP SOFT AVOCADOS.

The Hass avocado season ranges from January until Summer commercially, but we do not start to pick our fruit until it has been on the trees for at least a year, when most growers start picking after the minimum nine months. The longer the fruit remains on the tree, the higher the oil content and creaminess of the fruit. We won’t pick and sell a fruit unless it meets our high standards of quality and flavor. Hass avocados will darken on the outside as they start to ripen and soften. Once slightly soft, but not squishy, they are ready to eat, or refrigerate. Best uses: Hass avocados are extremely versatile and good plain, in salads, on bread and toast, or as a side to almost any dish you are making.

Meyer Lemons are known for being sweeter, less acidic and more savory in flavor and scent. None of our citrus is ever sprayed or treated with a wax coat, meaning you are getting a fresh and totally edible fruit that hasn’t been sitting in a cooler for weeks.

Bearss Lime, also known as Persian or Tahiti Limes are a cross between a Key Lime and a lemon. Typically seedless, this aromatic and potent flavored lime is great for getting juice and zest for all of your cooking and drinking needs. More mature limes will have a more yellow tint to them instead of the signature ‘lime green’. This is typically a juicier stage of maturity for this fruit.

Satsuma Mandarins are a small golf ball sized citrus fruit that has an easy to peel skin, juicy, semi-firm and easy to separate segments and has little to no seeds. In addition to all of those positive attributes, they are very sweet and delicious with just enough acidity to grab your palettes attention. They have a wonderful citrusy scent, and pack a powerful flavor punch. After you try your first fruit, it will be difficult to not continue on to a second or third.

The Kishu mandarin is a small golf ball sized fruit that has a very easy to peel skin, firm and easy to separate segments and is seedless. In addition to all of those positive attributes, it is extremely sweet and delicious! They have a very floral and unique sweetness to them, and after you try your first fruit, it will be difficult to not continue on to a second or third. They have a very short harvest season, but are well worth the wait!

Dragonfruit, also known as Pitaya, is a fruit that comes from a cactus plant. Its showy flowers only open at night and last for one evening. There are multiple varieties of dragonfruit, with slightly different looks and flavors. We grow pink and purple fleshed fruits, that are known for their sweetness and rich flavor. The little black seeds are edible, and the fruit is best served chilled. Great in smoothies, cocktails, fruit salads, and on its own. This rare, and striking looking fruit is like eating a sweet snow cone and is the texture of a kiwi and a pear combined. Ripe when you receive it, either eat it, fridge it, or freeze it for use in smoothies later.

The Macarthur avocado is an heirloom (very old) variety that used to be grown more commercially but was abandoned for other varieties that required less time on the tree. We do not pick our Macarthurs until they have been on the tree for at least 18 months! This gives this rare fruit and incredible silky and creamy taste and texture, similar to a creamy olive oil. It is not uncommon for the seed of this fruit at this age to start to sprout inside the unopened fruit. This is perfectly normal, and is a sign of it’s maturity. The skin of the Macarthur will not change color as it ripens, and stays green. It is ripe when it is slightly soft, and can be eaten over several days if it is stored in the refrigerator. Best uses: everything