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Rodney · 07-27-2003, 01:32 PM

Mineola Tangelos -- sweet and tart at the same time. Very intense.

Ripe honeydew melons. (Maybe not technically fruit, but close). Most people have not had a truly ripe honeydrew, partly because you have a window of about three days between not-quite-ripe and overripe. (And for some reason some never ripen, just dry up -- maybe picked too soon.) But if you hit that short window of opportunity, honeydews are sweet as nectar.

Strawberries, of course. We live in a strawberry growing area and get them both ripe and cheap down at the farmer's market.

Tomatoes. Is a fruit -- if kept at room temperature and naturally ripened. If they don't have a smell, they're no good no matter how good they look. The varietals are much better than what you get at most markets. Most yellow tomatoes are as sweet as any "normal fruit".

A crisp, tart Fuji. It's the king. If I can't get one, I'll go Granny Smith. And if none of the crisp-textured apples are around, I'll take Gravenstein (the applesauce apple), which is a little mushy but supreme in flavor.

Red flame grapes. Not just sweet, but flavorful.

Avocados. They are a fruit, actually. Hass avocadoes (the black guys) are supreme for guacamole because they have the most oil. But greenskin avocados like the Pinkerton, the Gwen, and especially the Reed are marvelous eating avocados, good for salads and sandwiches with much better taste, IMHO, than the Haas. They don't bruise up so easily, either. (Stay away from Fuerte and Bacon avocados if you've got a choice, those are the stringier, drier ones.) The Reed is my all-time favorate avocado -- big as a softball, great taste, almost never bruises up.

07-27-2003, 01:32 PM	#18 (permalink)
Rodney Observant Ruminant Location: Rich Wannabe Hippie Town	Mineola Tangelos -- sweet and tart at the same time. Very intense. Ripe honeydew melons. (Maybe not technically fruit, but close). Most people have not had a truly ripe honeydrew, partly because you have a window of about three days between not-quite-ripe and overripe. (And for some reason some never ripen, just dry up -- maybe picked too soon.) But if you hit that short window of opportunity, honeydews are sweet as nectar. Strawberries, of course. We live in a strawberry growing area and get them both ripe and cheap down at the farmer's market. Tomatoes. Is a fruit -- if kept at room temperature and naturally ripened. If they don't have a smell, they're no good no matter how good they look. The varietals are much better than what you get at most markets. Most yellow tomatoes are as sweet as any "normal fruit". A crisp, tart Fuji. It's the king. If I can't get one, I'll go Granny Smith. And if none of the crisp-textured apples are around, I'll take Gravenstein (the applesauce apple), which is a little mushy but supreme in flavor. Red flame grapes. Not just sweet, but flavorful. Avocados. They are a fruit, actually. Hass avocadoes (the black guys) are supreme for guacamole because they have the most oil. But greenskin avocados like the Pinkerton, the Gwen, and especially the Reed are marvelous eating avocados, good for salads and sandwiches with much better taste, IMHO, than the Haas. They don't bruise up so easily, either. (Stay away from Fuerte and Bacon avocados if you've got a choice, those are the stringier, drier ones.) The Reed is my all-time favorate avocado -- big as a softball, great taste, almost never bruises up. Last edited by Rodney; 07-27-2003 at 01:35 PM..