Limited Availability. Not grown elsewhere in the United States, but Clackamas, Oregon with a production of less than 600 single layer cases for the fall. The wonderfully crunchy Hidden Rose Apple offers a tart taste reminiscent of strawberry lemonade and a texture similar to a Granny Smith apple.

An unusual and beautiful hand fruit, this apple's colorful personality is revealed when thinly sliced and served as edible garnish for most anything. Dress up cheese plates and fresh fruit platters. The eye-catching color makes this fruit a scrumptious and gorgeous dessert apple. While resistant to browning, this apple does have a tendency to dry easily when exposed to room air. To store, refrigerate at 34-36 degrees F. An excellent keeper, this hardy apple has a refrigerated shelf life of several months.

Geography/History

An heirloom variety, the Hidden Rose Apple® is patented and registered exclusively by an elite grower in Clackamas, Oregon. Available on the market for the last four years, the fruit was first planted commercially in 1992 by Eric Schwartz. Grown at Thomas Paine Farms in Oregon, this special apple was discovered in the area by former farm-manager Louis Kimzey. Although the compatible and unique climate of the Pacific Northwest helps to develop its vibrant pink flesh, special growing techniques also contribute to the extraordinary color.

A lengthy and difficult growing process, it takes three years for the tree to mature and to bear fruit after planting. During the month of April, growers assess the tree's blossoms to aid in predicting the harvest for that year, the fruit is then harvested in late October. Grown organically, no pesticides or chemicals are ever used. Easily scarred, only four or five out of ten apples are blemish-free. Only top quality premium apples are shipped to the marketplace even though the flesh inside of blemished apples is unaffected. The name, Hidden Rose Apple®, is trademarked by the grower.

Finger Limes range in size from 1-3 inches long and are about 3/4" in circumference; a micro-citrus originally discovered growing wild in Australia and introduced for growing in California. The aromatic outside skin is a triad of colors - mostly brown with green tinges on smooth skin. Inside, the juice vesicles are 3mm in size and light green in color; when removed from the skin, they look like caviar. Generally seedless but odd seeds do occur.

The flavor is a lemon lime combination with herbaceous undertones. Imagine eating a citrus pop-rock! These are great compliments to seafood or any other application where one would use a citrus accent.

Originating in Japan from the Aomori Apple Research Center around 1920, the Green Dragon apple was named after the Chinese symbol for royalty. It is highly prized and a delicacy in many Asian countries.

The appearance of the Green Dragon apple resembles a green tinted Golden Delicious but the white, crisp-textured flesh of the Green Dragon apple is encased in a skin that resists bruising. Coming from the same parents as the Mutsu and Shizuka apples, it has raised above its siblings in taste, flavor and popularity. It is a sweet apple, with low acidity, and numerous fruit esters in the aroma, it is known as the most aromatic of apples. The flavor has been described as having a slight pineapple flavor and yet others have compared it to a pear-like taste. The taste is sweet yet it leaves a subtle hint of tart behind. Although locally grown and harvested in the Pacific Northwest, until now the Green Dragon apple has been mainly exported to Asia, available only to the public through fruit stands, farmers markets or you-pick orchards.

This small, tart apple is used in making tarts, jellies and garnish. Some may be too tart to enjoy fresh, but some are a refreshing and enjoyable combination of sweet and sour. Crabapple fruit are mostly red, but some cultivars, such as the 'Golden Hornet', are yellow. If crabapples are stewed and the pulp is carefully strained and mixed with an equal volume of sugar then boiled, their juice can be made into a delicious ruby-colored crabapple jelly. A small percentage of crab apples in cider makes a more interesting flavor.

The Fuyu persimmon is round with a flat top and bottom and should be eaten when hard, like an apple. The outer skin is edible and there are a few internal seeds that should not be eaten. The Fuyu (or flat) persimmon contains none of the bitter tannins that are found in the Hachiya persimmon, this allows the persimmon to be eaten at any point after harvest.

Fuyu persimmons can be prepared like pears or fresh apples; sauteed with either sweet or savory ingredients. Persimmons are packed with vitamins and low calories and is an ideal ingredient in a variety of salads, fruit salads, mousse, jam. Persimmons contain twice as much fiber as apples, they are rich in other elements such as calcium, iron and magnesium.

Classically a fall fruit in the Northern hemisphere, persimmons can be sourced from South America in April and May.

Carambola (Star fruit) The golden-yellow Carambola is the perfect five pointed star when cross-cut, hence it’s nickname, star fruit. Elliptical in shape and two to five inches long with deep ribs, this fruit originated in Southeast Asia but is now also grown in Florida. Carambola can be eaten out of hand, like an apple and they have very few seeds. The outer skin should be shiny and firm. The skin on unripe fruit is tinged green but by ripening the fruit at room temperature, it will turn a rich golden color and develop a sweet aroma. Simply wash the fruit, remove any blemished areas, cut crosswise to get the star shape, and eat! Add to fruit salads, sauté lightly or use as a beautiful garnish. Star fruit are an excellent source of vitamin C, are low fat, and sodium and cholesterol free. A small whole star fruit will provide approximately 2/3 cup of sliced fruit.

Quince is harvested from a small fruit tree that's botanically in the rose family, this makes quince also related to apples and pears. Common quince is native to Iran, Turkey, and perhaps Greece and the Crimea.

When raw, this golden-yellow fruit has a strong and fragrant aroma with an astringent taste. When cooked, quince takes on a pink color and makes an excellent preserve. Quince contains so much pectin, that traditionally it was used as an added ingredient in jellies and jams that feature fruits such as strawberries and peaches. It is still commonly used in conserves and seasonal fall compotes, condiments and stews. California is the only state in the U.S. that grows quince commercially. Harvested from mid-August to early November, the fruit stores well and is generally available through January. There are small shipments imported to the US from Chile during the months of March to May.

Those willing to take the time to prepare quince are rewarded with a floral aroma and an apple and pear flavor accented by a surprising attractive pink flesh. When quince is cooked, heat and acidity convert the compounds in the raw fruit to anthocyanins; this chemical reaction is what colors the flesh and diminishes the astringency of the raw fruit. Common cooking techniques include baking and poaching - featuring this fruit in pies, tarts and crumbles is common.

Although this variety is considered a hard squash, the skin is edible when steamed or roasted. A member of the Cucurbitaceae family , this fruit‘s creamy pulp tastes like a cross between a sweet potato and butternut squash and it is distinguished by it's oblong shape. Also called Bohemian squash, the delicata has pale yellow skin with medium green or orange striations. Delicata can range from 5 to 9 inches in length and 1 1/2 to 3 inches in diameter and make an attractive daisy-like presentation when cut as a cross-section prior to roasting. It's in season from late summer through late fall.

Delicata squash can be stored up to 3 weeks at an average room temperature. Delicata squash is a good source of potassium, iron and vitamins A and C.

Passion fruit that's identified by a purple - brown outer rind is available year around with a peak in season from January through June. Purple passion fruit is classically an egg - shaped fruit, approximately two to three inches in diameter at maturity. The fruit's skin is brittle and smooth, yet dimpled and at peak maturity should be heavily wrinkled. The skin's color varies with hues of dark purple and red. Passion fruit, also known as Granadilla, is of the family Passifloraceae. Granadilla is the fruit of the plant Passiflora ligularis.

Below the outer skin is a cottony white peel. The interior cavity is filled with edible yellow to green pulp and flesh covered seeds like those of a pomegranate (granadilla means 'little pomegranate' in Spanish). The fruit's pulp is highly aromatic and has a tropical sweet tart juice with nuances of pineapple, papaya, mango, citrus and guava.

When choosing ripe fruit, look for wrinkled skin and a deep purple color – this is the fruit that has ripened the most and will be the sweetest. The softer the shell, the more ripe the fruit will be; The outer shell becomes pliable and wrinkled when fully ripe and if there is any mold evident, it can be wiped off–it does not impact the inside product or flavor. Remember–this fruit is wrinkled and ugly when ripe!