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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.

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.

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.

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.

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.

Native to south and central america, the Cherimoya is also perfectly suited to grow on our coastal hills in Carpinteria, CA. My dad and his family are the ones responsible for introducing this fruit commercially to the United States, with Carpinteria being one of the few places in the country with large scale commercial plantings. We have been specializing in Cherimoyas for over 40 years now and have developed 3 varieties that are unique to our ranch, and patented one of them, the “Rincon” variety. The “Lisa” and the “Bonita” are also our creations. The Cherimoya, when slightly soft and ripe, tastes like a custard that has flavors of banana, pineapple, and mango. It is light, creamy, incredibly sweet, and juicy. The black seeds inside are poisonous when consumed, so they must be removed. Best uses: as is, with citrus juice or passionfruit on top. In smoothies (without the seeds), fruit salads, or made into ice cream or sorbet. Mark Twain said of the Cherimoya, “…Deliciousness itself”.

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!

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.

Finger limes, or Caviar limes are a rare and delicious citrus treat. With multiple harvest throughout the year, these little finger sized pods are filled with intensely limey, acidic, and zesty pearls that are great for adding to desserts, savory or spicy food, cocktails, or just snacking on their own.