In a program that was instituted a few years ago, King Kullen was the first local supermarket chain to embrace the “Locally Grown” program and support our local farmers. While other supermarkets have tried to compete with us in this category, King Kullen remains the leader when offering the largest selection of in-season locally grown produce.

Produce Department – Fresh, Organic & Locally Grown

Our focus is freshness.  Locally grown, in-season, organic fruits and vegetables are what we stock in every King Kullen produce department. Gorgeous vine-ripened tomatoes, colorful peppers bursting with flavor, crisp and delicious apples, bountiful bananas and succulent squash are just a few of the wonderful selections you’ll find.  Our produce buyers take great care to bring you the best fruits and vegetables from local Long Island farms and around the country.  We also stock a variety of unique and ethnic varieties to make your regional dishes something to behold. Have questions on varieties or availability?  Just ask any of the buyers in our produce departments and they will be happy to help! 
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Fruit: A - E

Apple 2

Apple

General Info Season Selection Storage Preparation & Cooking Tips
One of America’s most popular fruits. Popular varieties include Braeburn, Cameo, Cortland, Empire, Fuji, Gala, Golden Delicious, Granny Smith, McIntosh, Red Delicious and Honeycrisp Sept. thru May Look for firm apples with no bruises or gouges Keep as cold as possible in the refrigerator To prevent a peeled apple from browning, sprinkle with lemon or orange juice.
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Apricot

Apricot

General Info Season Selection Storage Preparation & Cooking Tips
Excellent source of beta-carotene May through September Choose plump, firm (but not hard) apricots that are uniform in color. Refrigerate ripe apricots in a plastic bag for 3-5 days.  
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Avocado

Avocado

General Info Season Selection Storage Preparation & Cooking Tips
Hass Avocado are available year round. Low in fat, no cholesterol. Good Source of Protein, Potassium, Iron & Vitamin C & B Year Round Ripe avocados will yield to your touch when squeezed. In addition to yielding to pressure, a Hass avocado will change from green to a purple/black as it ripens. Avocados will ripen faster if placed in a paper bag. Refrigerate ripe avocados until consumed, but for no more than 5 days. Can be eaten straight from the shell. A nice addition to salads, hamburgers, and tacos. To prevent a cut avocado from browning, coat with lemon juice.
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Banana

Banana

General Info Season Selection Storage Preparation & Cooking Tips
Most popular fruit in the United States Year Round Select firm, unblemished, evenly colored, and bright bananas that have no soft spots. You can purchase a yellow banana that is still green, as it ripens best once off of the tree. Take out of the plastic bag and leave unripe bananas at room temperature until you are ready to use. A ripe banana can be refrigerated for 3-5 days. Peel and enjoy! Bananas can be mashed and frozen if you would like to later use then when baking. If preparing for a fruit salad, you may want to sprinkle with lemon juice to prevent discoloring.
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Banana (Red)

Banana (Red)

General Info Season Selection Storage Preparation & Cooking Tips
Has a slight raspberry flavor   When ripe, a red banana will have a purplish hue. Should be slightly firm, and not cracked or bruised. Store at room temperature until ripe. Once ripe, put in the refrigerator for up to 3 days – the skin may turn black, but the flesh will still be good.  
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Blackberry

Blackberry

General Info Season Selection Storage Preparation & Cooking Tips
Largest of the wild berries, the blackberry is purplish-black, sweet and juicy.     Store unwashed in the refrigerator for 1-2 days. The flavor of a blackberry is intensified when cooked.
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Blueberry

Blueberry

General Info Season Selection Storage Preparation & Cooking Tips
Filled with antioxidants   Choose a plump blueberry with smooth, blue-black skin. Store in the refrigerator (unwashed) for up to 5 days.  
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Cactus Pear

Cactus Pear (Prickly Pear)

General Info Season Selection Storage Preparation & Cooking Tips
The taste of this berry, which grows on a cactus, can range from mild watermelon to tartly sweet. The flesh inside can range from a bright fuchsia or crimson color to a yellow-orange. September through May Select a cactus pear that is bright in color with no moldy spots Keep at room temperature until soft, and then refrigerate for up to one week. The cactus pear should be peeled before eating. If you want to use in a drink or sauce, puree and then strain the cactus pear.
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Cantaloupe

Cantaloupe

General Info Season Selection Storage Preparation & Cooking Tips
Good source of Vitamins A and C   A ripe cantaloupe will have a raised netting on a pale gold or gray/green background. Should be slightly soft on stem end and give off a good Cantaloupe aroma. Will ripen at room temperature; once ripe, refrigerate for up to 5 days.  
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Cherimoya

Cherimoya

General Info Season Selection Storage Preparation & Cooking Tips
Tastes like a combination of tropical fruits with a custard texture Late November through May Select a firm, yellowish-green fruit. Avoid cherimoya that have dark spots Handle with care, as the cherimoya’s skin bruises easily. Put in a bowl at room temperature, so it becomes slightly soft. A cherimoya is ready to eat 2-3 days after its stem turns dark. Cut in half, remove seeds, and serve fresh. Can also be frozen for 30 minutes and eaten like sorbet.
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Cherry (Sweet)

Cherry (sweet)

General Info Season Selection Storage Preparation & Cooking Tips
Sweet and juicy, this fruit is closely related to a plum May through early August Choose cherries that are dark in color with a firm flesh. Stems should appear green.   Wash under cold water and drain.
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Coconut

Coconut

General Info Season Selection Storage Preparation & Cooking Tips
Fresh coconuts provide iron, potassium and protein   Buy a coconut that appears dry, feels heavy, and sounds full of liquid A whole coconut can be stored at room temperature for several months, but its milk will quickly dry up. Cut chunks or grated coconut can be stored in an airtight container in the refrigerator for up to 2 weeks.
    To crack a coconut:

  1. Puncture two or three of the “eyes” and drain out the milk.
  2. Heat the coconut in a 350º oven for 15 minutes.
  3. Remove from the oven and let cool off until it is warm, then wrap the coconut in a kitchen towel and crack it with a hammer.
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Cranberry

Cranberry

General Info Season Selection Storage Preparation & Cooking Tips
Has a somewhat tart flavor. Contains bacteria-fighting compounds that may help prevent ulcers, gum disease, and urinary tract infections. Harvested from September through November Choose plump, firm berries Store fresh unwashed berries in a plastic bag in the refrigerator or freezer. If tightly wrapped, cranberries can be stored in the refrigerator for up to 2 months or frozen for up to 1 year. Wash berries well before using
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Crenshaw Melon

Crenshaw Melon

General Info Season Selection Storage Preparation & Cooking Tips
Has a sweet/spicy flavor June until October Rind will turn golden green when ripe Will ripen at room temperature; once ripe, refrigerate for up to 5 days  
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Fruit: F - M

Fig

Fig

General Info Season Selection Storage Preparation & Cooking Tips
This member of the mulberry family provides antioxidants, calcium, iron and potassium   Select a firm fig that is plump and heavy for its size Place fresh figs on a plate lined with paper towel and store in the refrigerator for up to 2 days. Dried figs can be stored in an airtight container for up to 6 months. Trim the stems off of the figs. Dried figs may need to be simmered in water for a few minutes to make them plump.
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Grape

Grape

General Info Season Selection Storage Preparation & Cooking Tips
Available in red, green and black/purple varieties Year-round Choose a well-formed bunch that has plump and smooth grapes. Avoid bunches with brittle stems. Store unwashed in the refrigerator. Can be left uncovered. As grapes ripen on the vine, their flavor will not improve after being picked, so consume within 5-7 days. Wash in cool water just before serving
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Grapefruit

Grapefruit

General Info Season Selection Storage Preparation & Cooking Tips
Has its name because this fruit grows in clusters, like grapes. Available in white, pink and red varieties. Year Round Choose a bright, firm, nicely shaped grapefruit that feels heavy for its size Store uncovered for 10-14 days at room temperature, or in the crisper section of refrigerator Cut in half and scoop out fruit with a serrated spoon
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Guava

Guava

General Info Season Selection Storage Preparation & Cooking Tips
Fresh guavas are an excellent source of Vitamin C September to January Select a guava that is firm to the touch, with no bruises or soft spots Ripens quickly at room temperature. Consume as soon as it is ripened. Do not refrigerate before it is fully ripened. To prepare, slice the top off, halve lengthwise, and slice into chunks. This tropical fruit is excellent when grilled with fish or white meat.
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Honeydew

Honeydew

General Info Season Selection Storage Preparation & Cooking Tips
Good source of Vitamin C   Look for a melon with a smooth, creamy yellow rind Will ripen at room temperature; once ripe, refrigerate for up to 5 days Honeydew mixes well with other fruit
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Kiwi

Kiwi

General Info Season Selection Storage Preparation & Cooking Tips
Named for a bird native to New Zealand Year-round Kiwi is generally very firm when sold; allow it to ripen at home Store at room temperature, out of the sun. Ripe when yields to gentle pressure. Once ripe, can be stored in the refrigerator for up to one week. Slice a kiwi in half and scoop out the fruit with a spoon. Kiwi’s brown skin is edible, but most people prefer not to eat its fuzzy skin
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Kumquat

Kumquat

General Info Season Selection Storage Preparation & Cooking Tips
Not much bigger than a cherry tomato, this fruit is pungent and sweet, but its pulp is very acidic December to May Choose a firm, dry, brilliant orange kumquat. Rounded kumquats are generally sweeter and milder than oval kumquat Store in a sealed plastic bag in the refrigerator for up to 1 week The rind is sweet and edible
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Lemon

Lemon

General Info Season Selection Storage Preparation & Cooking Tips
A versatile citrus fruit   Pick a smooth, plump lemon with good color and no bruises or soft spots Can be stored in the refrigerator for up to 1 month  
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Lemon (Meyer)

Lemon , Meyer

General Info Season Selection Storage Preparation & Cooking Tips
Sweeter and less acidic than traditional lemons     Store in the refrigerator for up to 2 weeks Can be used in any recipe that calls for lemon
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Lime

Lime

General Info Season Selection Storage Preparation & Cooking Tips
A versatile citrus fruit   Pick a smooth, bright green lime with no bruises or soft spots Can be stored in the refrigerator for 2 months  
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Lychee

Lychee

General Info Season Selection Storage Preparation & Cooking Tips
A sweet, juicy, hard-shelled fruit June through July Choose rosy-colored lychees that feel heavy for their size, as they will be the juiciest Store in an airtight container in the refrigerator for several weeks To prepare, crack the shells, and then loosen and halve the fruit. Remove the dark pit; it is not edible.
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Mandarin

Mandarin

General Info Season Selection Storage Preparation & Cooking Tips
Very sweet and less acidic than an orange   Mandarins that are heavy for their size are the juiciest Can be stored in the refrigerator for up to 1 week  
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Mango

Mango

General Info Season Selection Storage Preparation & Cooking Tips
Mangoes have a juicy, sweet/tart taste, and are high in Vitamins A, C and D Year Round Choose a plump mango. When ripe, will yield to gentle pressure (similar to a ripe avocado). Green Mangos are used for cooking. Ripen at room temperature, uncovered, out of the sun. Turn the mangoes occasionally while ripening. Once ripe, refrigerate in a plastic bag for up to 3 days Peel prior to eating
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Melon

Melon

General Info Season Selection Storage Preparation & Cooking Tips
There are over 20 varieties, including Cantaloupe, Casaba, Crenshaw, Honeydew, Santa Claus, and Watermelon   Choose a firm melon with no soft areas Usually needs a few days at home to ripen and develop maximum flavor. To speed up ripening, put a whole melon in a closed paper bag. Once ripe, store covered in the refrigerator Serve slightly chilled
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Fruit: N - Q

Nectarine

Nectarine

General Info Season Selection Storage Preparation & Cooking Tips
Taste similar to peaches May thru Sept. from California. January thru April Imports Will not sweeten once picked, so do not choose a nectarine with green coloring. When ripe, will be fragrant and yield to slight pressure. To ripen a nectarine, place in a loosely closed paper bag at room temperature. Once ripe, can refrigerate in plastic bag for up to 1 week  
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Orange

Orange

General Info Season Selection Storage Preparation & Cooking Tips
Varieties include Navel and Valencia   Choose a bright, firm, nicely shaped orange that feels heavy for its size. Green on oranges does not mean they are unripe Store uncovered for 10-14 days at room temperature, or in the crisper section of refrigerator  
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Orange (Blood)

Orange , Blood

General Info Season Selection Storage Preparation & Cooking Tips
Named for its deep color, which can be flecked or colored scarlet or rust. This orange is less acidic than other oranges, and has a sweet, juicy flavor with a raspberry aftertaste. December thru March Select a blood orange that is heavy for its size, as this will be the juiciest Store in the refrigerator A juiced blood orange can be stored in the refrigerator or freezer in an airtight container. Can be used as a garnish on many dishes to add color and sweetness
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Papaya

Papaya

General Info Season Selection Storage Preparation & Cooking Tips
Papayas contain papain, a digestive enzyme   Choose a papaya that is partly or completely yellow. Spotty papaya generally have more flavor. If the papaya is partly ripe, leave in a dark place at room temperature for a few days, or place in a paper bag with a banana. Ripe papaya can be refrigerated for up to 1 week The papaya’s skin can be removed with a vegetable peeler. Halve and seed a papaya the same way you would a cantaloupe
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Passion Fruit

Passion Fruit

General Info Season Selection Storage Preparation & Cooking Tips
Enjoy the delicious tropical-garden aroma of this egg-shape fruit   Choose the heaviest fruit, as it will have the most pulp. Dark purple fruit will have the most intense flavor; it is ripe when wrinkled (but not cracked or squishy). tropical passion fruit, yellow, pink, red or lavender in color, will be mildly dimpled when ripe Refrigerate ripe passion fruit up to one week. Alternatively, can put entire fruit in a plastic bag and freeze Slice off the shell tip and spoon pulp into a bowl
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Peach

Peach

General Info Season Selection Storage Preparation & Cooking Tips
  May to October California. January to May Imports Will not sweeten once picked, so do not choose a peach with green coloring To ripen a peach, place in a loosely closed paper bag at room temperature. Once ripe, can refrigerate in plastic bag for up to 6 days  
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Peach (Donut)

Peach , Donut

General Info Season Selection Storage Preparation & Cooking Tips
This flat, round, donut-shaped peach is very sweet and low in acid June to September   Ripen at room temperature for 2-3 days, and then store in the refrigerator  
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Pear

Pear

General Info Season Selection Storage Preparation & Cooking Tips
One of the first fruits planted by American colonists   Scars and minor surface blemishes will not affect the interior of a pear Pears are picked when mature, but not yet fully ripe. They will continue to ripen at room temperature. To speed ripening process, place in a paper bag with an apple or banana, and refrigerate (unwashed) once ripe. Underripe pears can be substituted for apples in many recipes
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Pear (Asian)

Pear (Asian)

General Info Season Selection Storage Preparation & Cooking Tips
Sweet and crunchy, these pears come in various sizes, and are yellow or brown . This is a crunchy, sweet, and juicy pear   Whether smooth or speckled, Asian Pears are hard when ripe. We recommend selecting the most fragrant pear you can find. Refrigerate In addition to eating raw, can be baked (like an apple), poached or sautéed. The flesh of a cooked Asian Pear will remain meaty, but the taste will be intensified.
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Persimmon

Persimmon

General Info Season Selection Storage Preparation & Cooking Tips
Over 500 varieties have been introduced to the United States October thru December Should have soft slightly wrinkled skin. To ripen, place in a paper bag with a banana or apple at room temperature for up to 3 days Persimmons freeze well, either whole in a single layer or after its pulp has been pureed
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Pineapple

Pineapple

General Info Season Selection Storage Preparation & Cooking Tips
    Choose a plump pineapple with fresh, deep green leaves. A ripe pineapple will be slightly soft to the touch Store at room temperature for up to 2 days  
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Plantain

Plantain (Platano)

General Info Season Selection Storage Preparation & Cooking Tips
While green to near yellow in color, plantains have a bland flavor, starchy texture, and are good for boiling and frying.

Yellow to brown plantains are more fruity, and have a firm texture. Black ripe plantains are sweet, appropriate for desserts

  Look for Plantains that look like over ripe Bananas with spots and scars. Should be firm. Green plantains should be refrigerated. Yellow to black plantains should be kept at cool room temperature and well ventilated. Store away from other fruits, as plantains produce a ripening gas. Black ripe plantains can be peeled like a banana. When less ripe, use the following method:. (1) rinse fruit and slice off the tips; (2) cut into 2-4 sections; (3) slit the thick, stiff peel lengthwise along its 4 ridges and remove each strip
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Plum

Plum

General Info Season Selection Storage Preparation & Cooking Tips
Two main varieties: Japanese and European May to October California. Jan. to May Imports Look for a fairly firm to slightly soft plum with a rich color Once ripe, can refrigerate in plastic bag for up to 1 week  
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Pluot

Pluot

General Info Season Selection Storage Preparation & Cooking Tips
A plum/apricot hybrid May to October California. January to May Imports Pluots vary in color from dark purple to yellow, green or pink.   Work well in any recipe calling for plums
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Pomegranate

Pomegranate (Chinese Apple)

General Info Season Selection Storage Preparation & Cooking Tips
Actually a large berry, the English translation is “apple with many seeds”. Pomegranate seeds are each enveloped in a reddish sweet/tart juice Fall September thru Dec. Choose the largest pomegranate, as these will be the juiciest and have the most kernels. Do not select a shriveled pomegranate; it should be shiny Can be stored for up to 1 week in the refrigerator; pomegranate seeds can be frozen in an airtight container for up to 1 year Take care when eating a pomegranate, as its seeds will stain
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Prune

Prune

General Info Season Selection Storage Preparation & Cooking Tips
High in antioxidants and fiber   Choose slightly soft, somewhat flexible prune that has no blemishes   Can be dried with the pits without fermenting
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Pummelo

Pummelo

General Info Season Selection Storage Preparation & Cooking Tips
An ancestor of the Grapefruit Nov. thru Feb. Choose firm to slightly soft. Fruit heavy for its size. Store in the refrigerator for up to 1 week  
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Fruit: R - Z

Raspberries

Raspberries

General Info Season Selection Storage Preparation & Cooking Tips
      Refrigerate (unwashed) for 2-3 days  
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Star Fruit

Star Fruit

General Info Season Selection Storage Preparation & Cooking Tips
Also called a carambola, this fruit usually comes from southern Florida. Its decorative shape and vibrant color adds a festive touch to platters and fruit salads.   Choose a firm, shiny star fruit. A ripe star fruit is yellow/gold with a tinge of brown along the tip of its ribs Star fruit will ripen at room temperature, uncovered; they should be kept away from the sun. Once ripened, star fruit can be refrigerated in a loosely closed plastic bag for 1-2 weeks. Do not have to be peeled before eating; simply wash and slice. Cutting the fruit crosswise will produce crisp, star-shaped slices.
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Strawberry

Strawberry

General Info Season Selection Storage Preparation & Cooking Tips
The folate in strawberries may reduce the risk of cardiovascular disease and some birth defects   Select strawberries that have a fresh, green cap. Smaller varieties are usually the sweetest Store (unwashed) in the refrigerator for 2-3 days Wash before hulling (once hulled, strawberries soak up a lot of moisture)
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Tamarillo

Tamarillo

General Info Season Selection Storage Preparation & Cooking Tips
Has a bittersweet, hearty flavor   Choose a tamarillo that is firm and either crimson red or golden yellow Once ripe, can be refrigerated for at least 1 week Peel before eating
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Tangelo

Tangelo (Minneola)

General Info Season Selection Storage Preparation & Cooking Tips
Sweet and juicy, this is an orange/grapefruit hybrid   Choose firm to slightly soft. Fruit heavy for its size. Deep Orange to Red coloring    
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Tangerine

Tangerine

General Info Season Selection Storage Preparation & Cooking Tips
Most common variety of Mandarin Orange   Choose a bright, firm, nicely shaped tangerine that feels heavy for its size Store uncovered for 10-14 days at room temperature, or in the crisper section of refrigerator  
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Ugli Fruit

Ugli Fruit

General Info Season Selection Storage Preparation & Cooking Tips
A Jamaican citrus fruit known for its pungent sweetness   Look for a heavy Ugli Fruit that gives when slight pressure is applied. Smaller fruits are usually sweeter Keep in the refrigerator unless you plan to use within a week Usually eating the same way as a grapefruit: cut in half, sprinkle with sugar, and section with a grapefruit spoon
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Watermelon

Watermelon

General Info Season Selection Storage Preparation & Cooking Tips
This member of the gourd family is a good source of Vitamin C and potassium   Choose a watermelon with a rind free of bruises, soft spots, or cracks   Tastes best when chilled. A hollowed-out watermelon makes an attractive basket for serving fruit salad
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Vegetables: A - C

Alfalfa Sprouts

Alfalfa Sprouts

General Info Season Selection Storage Preparation & Cooking Tips
Crisp and peppery flavor   Select crisp sprouts with the buds still attached Refrigerate for up to 2 days in the original packaging or a perforated plastic bag Generally eaten raw and added to sandwiches or salads
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Artichoke

Artichoke

General Info Season Selection Storage Preparation & Cooking Tips
Our artichokes come from California Year-round Look for an artichoke with tightly formed leaves Sprinkle with water, place in an air-tight plastic bag, and refrigerate for up to 5 days To prepare: 1. Wash under cold running water. 2. Pull off lower petals and cut stems to 1” or less. 3. Cut off top ¼ of each artichoke. 4. Snip off tips of petals. Can be boiled, steamed, microwaved or stuffed.
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Arugula

Arugula

General Info Season Selection Storage Preparation & Cooking Tips
This salad favorite with a peppery taste is a member of the mustard family   Look for a brightly colored bunch Wrap in plastic, refrigerate and use within 2 days Can be eaten as is in a salad, or sautéed, boiled, steamed or stir-fried. Try as the base for a grilled steak salad.
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Asparagus

Asparagus

General Info Season Selection Storage Preparation & Cooking Tips
Available in green and white varieties Year-round Look for a bunch with tips that are firm, tight, and the top of the bunch looks like a point. Do not buy asparagus that is wet or slimy. Wrap the bases in a moist towel and refrigerate. Rinse in cold water, then snap stalks off at their natural end. When cooking asparagus, you will know it is ready when it is tender to a fork-pierce.
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Avocado

Avocado

General Info Season Selection Storage Preparation & Cooking Tips
Technically a fruit, avocados have a buttery, nutty flavor     If underripe, ripen by placing several in a paper bag. Once ripe, move to the refrigerator.  
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Beet

Beet

General Info Season Selection Storage Preparation & Cooking Tips
Provides Vitamin C and iron   The most tender beets are small to medium in size, firm, and have a smooth skin. The leaves should be a deep green. If storing beets, cut off the tops but leave an inch or two of the stem attached. Do not trim the roots away. Can be refrigerated for up to 1 week. To prepare: 1. Cut the greens above the root to help retain the color of the beets. 2. Cook whole and cover with hot water. 3. Depending on the size of the beet, it may take up to two hours to boil beets. 4. Once cool, the skin can be easily removed.
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Belgian Endive

Belgian Endive

General Info Season Selection Storage Preparation & Cooking Tips
High in minerals, low in sodium, only 1 calorie per leaf   Look for firm, full heads that have yellow leaf tips Wrap in plastic and refrigerate for no more than 1 day If using in a salad, tear greens into bite-size pieces
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Bok Choy

Bok Choy (Pak Choi)

General Info Season Selection Storage Preparation & Cooking Tips
Has a mild, slightly peppery flavor   Choose a white stalk with large, dark green leaves Refrigerate for up to 4 days Can be used anywhere you would use celery.
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Broccoli

Broccoli

General Info Season Selection Storage Preparation & Cooking Tips
This cruciferous vegetable is helpful in the prevention of certain types of cancers   Select a head that is dark green with compact clusters Refrigerate (unwashed) in a plastic bag up to 4 days To simmer, cook covered in a small amount of water for 8-10 minutes or until tender. Steaming will take longer (about 12-15 minutes). Consider adding lemon, pepper, or Parmesan cheese to your broccoli before serving.
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Broccoli Rabe

Broccoli Rabe

General Info Season Selection Storage Preparation & Cooking Tips
This is a variety of broccoli, known for its pungent and bitter taste   Select firm broccoli rabe with small stems and relatively few buds Refrigerate in a plastic bag for 2-3 days Generally not eaten raw. Cut off the base before cooking. Can be cooked whole or in pieces. Takes only 3-6 minutes to cook. Try blanching for 2 minutes, then sautéing in olive oil with garlic and red pepper flakes.
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Brussel Sprouts

Brussels Sprouts

General Info Season Selection Storage Preparation & Cooking Tips
Brussels sprouts have a nutty, sweet flavor   Look for tiny green heads that are compact and tightly closed. Avoid buying yellow Brussels Sprouts. Refrigerate in a plastic bag for 3-4 days. Leaves will yellow quickly if not refrigerated. Tear off any limp or discolored leaves before cooking. To prepare, cut the ends and make a cross cut on the bottom of each, and then wash well. Boil in a shallow amount of water for about 10 minutes, or steam them. Overcooked brussels sprouts will taste bitter.
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Cabbage (Chinese)

Cabbage , Chinese

General Info Season Selection Storage Preparation & Cooking Tips
Related to broccoli and cabbage, but not a true cabbage. Thinner leafed than traditional cabbage, and more juicy, crisp and mild   Select a firm head with crisp leaves that has not yet browned If using for a salad, refrigerate in a plastic bag for up to 4 days. If you plan to cook it, tightly wrap in plastic and refrigerate for up to 1 week Often used raw in slaws and salads, but can be cooked in soups or seasoned and sautéed
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Cabbage (Green)

Cabbage , Green

General Info Season Selection Storage Preparation & Cooking Tips
Contains fiber, folate, calcium, iron and Vitamin K   Select a solid head, heavy in weight. Try to find a head that has no more than four loose outer leaves Refrigerate (unwashed) for up to 1 week Once a head of cabbage is cut or torn, it will immediately begin losing Vitamin C. Cabbage can be cut, sliced or grated. Use only stainless steel utensils when working with cabbage (carbon steel will react with the cabbage’s juices and turn the edge of the cabbage black). Place a piece of parsley in the water with cabbage when cooking to help alleviate the smell of cooked cabbage.
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Cabbage (Napa)

Cabbage , Napa

General Info Season Selection Storage Preparation & Cooking Tips
Cylindrical in shape with pale green leaves and white ribs   Select a firm cabbage that is heavy for its size with crisp leaves Refrigerate (unwashed) for up to 1 week Most commonly used in Asian cooking
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Cabbage (Red)

Cabbage , Red

General Info Season Selection Storage Preparation & Cooking Tips
This cabbage has a peppery taste and has shiny dark red or purple leaves   Select a firm cabbage that is heavy for its size with crisp leaves Refrigerate (unwashed) for up to 1 week A colorful addition to salads. Often used in German or Swedish recipes.
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Cabbage (Savoy)

Cabbage , Savoy

General Info Season Selection Storage Preparation & Cooking Tips
Has a mild, mellow flavor   Select a firm cabbage that is heavy for its size with crisp leaves Refrigerate (unwashed) for up to 1 week Try substituting for lettuce on tacos
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Carrot

Carrot

General Info Season Selection Storage Preparation & Cooking Tips
As carrots age, the color will deepen, which increases its amount of Vitamin A   Choose firm, bright orange carrots that are straight and have a smooth surface. Avoid cracked, limp or deep orange carrots. Before storing, trim off the tops to reduce nutrient loss. Can be stored in a plastic bag in the refrigerator for 2-4 weeks Rinse to remove soil Other than baby carrots, most carrots should be peeled. To freshen up limp carrots, soak in water until firm.
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Cauliflower

Cauliflower

General Info Season Selection Storage Preparation & Cooking Tips
Cauliflower is a compressed flower in the cabbage family   Select a cauliflower with a firm head that has creamy white flowerets. The green outer leaves should be crisp and fresh. Wrap tightly and refrigerate for up to 5 days Cauliflower can be prepared whole or as flowerets. If boiling a cauliflower that is whiter in color, add a tablespoon of milk or lemon juice to the water. Try serving pureed cauliflower instead of mashed potatoes.
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Celery

Celery

General Info Season Selection Storage Preparation & Cooking Tips
This household staple is known for its crisp texture and mild flavor   Choose firm, unblemished stalks from a well-shaped bunch. Select a stalk with green leaves, rather than yellow. Refrigerate in a plastic bag for up to 2 weeks Rinse thoroughly to remove all sand and grit. While most people trim off the leaves from celery, they can be saved for use in salads and soups
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Celery Root

Celery Root (Celeriac)

General Info Season Selection Storage Preparation & Cooking Tips
This edible variety of celery is grown as a root vegetable Fall to early spring Select small to medium sized celery roots, as they will be smoother within Wrap unwashed celery root in plastic. Can be stored for at least 1 week After cleaning, cut off the top and ends of the celery root, then peel with a paring knife, and cut out any pitted spots. Slice, dice, julienne or shred, and then immerse in water. Can be prepared in many ways, and even used as a substitute for potato in some recipes
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Chayote

Chayote

General Info Season Selection Storage Preparation & Cooking Tips
This is a mild, squash-like vegetable. Colors range from cream to dark green. It is the shape and size of a pear, and tastes like a mix of a cucumber and summer squash. Summer Select a firm chayote Store lightly wrapped in the refrigerator Remove skin if it is tough – this can be done with a vegetable peeler before cooking, or by pulling off the skin after cooking. Chayote is often used in recipes the same way a squash would be used, but its firm texture requires longer cooking.
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Chicory

Chicory

General Info Season Selection Storage Preparation & Cooking Tips
Related to endive and radicchio   Look for curly green leaves with pale centers Refrigerate (unwashed) for up to 3 days  
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Chili Pepper

Chili Pepper

General Info Season Selection Storage Preparation & Cooking Tips
There are many varieties, each with their own heat and taste   Choose a brightly colored chili that has no soft spots or gashes Wrap in a paper bag and store in the refrigerator for up to one week If using a hotter chili pepper, you may want to wear plastic gloves. Do not rub your eyes after touching a chili pepper’s ribs or seeds.
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Collard Greens

Collard Greens

General Info Season Selection Storage Preparation & Cooking Tips
Is in the same species as Cabbage & Broccoli. Also grown as a garden ornamental   Look for Collards with dark green crisp, flat leaves. Put in a plastic bag and refrigerate for up to 5 days Try slow-cooked with salt pork or bacon
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Corn (Sweet)

Corn (sweet)

General Info Season Selection Storage Preparation & Cooking Tips
Three kinds: white corn, yellow corn, and bi-color corn   Look for corn with even rows, bright green husks, and moist stem ends Store unwashed in the husk and refrigerate for up to 7 days Can be prepared in or out of the husk – if you are preparing out of the husk, don’t shuck until right before you cook it. To grill or roast in the husk:. 1. Pull the husk down, remove the stringy silk, and wash the corn. 2. Pull the husk back up and tie with a string. 3. Soak the corn in water for 5 minutes. 4. Roast on the grill for 15-20 minutes
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Cucumber

Cucumber

General Info Season Selection Storage Preparation & Cooking Tips
Botanically a fruit, crisp and cool cucumbers were introduced to America by Christopher Columbus   Select a firm cucumber with a rounded shape and unblemished, brightly colored skin Wrap in plastic and refrigerate for up to 10 days If you want to peel the cucumber, it is easier if you cut off the ends first. If you wish to remove the cucumber’s seeds, slice it in half lengthwise, and scoop out the unwanted part with a teaspoon
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Cucumber (English)

Cucumber , English

General Info Season Selection Storage Preparation & Cooking Tips
Also called a hothouse cucumber, this is a virtually seedless vegetable. Usually thin & Long with an even dark green color.   Avoid soft, yellow or wrinkled cukes. Store unwashed in a perforated plastic bag & refrigerate.  
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Vegetables: D - L

Daikon

Daikon

General Info Season Selection Storage Preparation & Cooking Tips
An enzyme in daikon called diastatse helps with the digestion of starchy foods. Also known as Oriental Radish. Tends to be sweet and juicy.   Choose one with smooth skin and a pearly-white sheen Daikon does not store well; use the day of purchase if possible (it will lose its flavor and become limp). If you must store it, wrap it in plastic and refrigerate for up to 2 days Scrub with a brush, and then slice, dice, grate or carve. Daikon is often used grated with raw fish, but has many other uses and can be an excellent addition to a stir fry.
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Eggplant (Italian)

Eggplant , Italian

General Info Season Selection Storage Preparation & Cooking Tips
Meaty, firm texture allows it to substitute for meat in many dishes   Choose an eggplant that is heavy for its size, and has taut, glossy skin without breaks or blemishes Highly perishable: keep wrapped in a cool dry place, or in the refrigerator’s crisper, for no more than 2 days Can be baked, broiled, grilled, or fried. Be careful when frying eggplant, as they absorb more fat during cooking than most other vegetables
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