Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
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Angelcots® are small rounded to oval shaped stone-fruits. They have dry, very fine velvety fuzz on a cream to pale yellow colored skin with a pale peach to rose blush. The flesh is typically light yellow, very juicy with a delicate texture and floral aroma. The Angelcot® is renown for it’s sweetness, honey, buttery, perfume-like and tropical tasting notes.
Angelcots® are available for a short time beginning in early summer.
Angelcots® were developed by Ross Sanborn in the late 1970s, from apricot seeds sent from Iran and Morocco. Sandborn named the varieties of the Angelcots® “Heavenly”, “Saintly”, and “Pearly Gates” hoping to inspire consumers to try the incredibly sweet fruit. Angelcots® have high soluble solids (the ratio of sugar to acid) at 18-24%, while other apricot varieties come in at 12-14%. This propriety stone fruit is exclusively grown on a few acres in Northern California. Due to the limited acreage and location Angelcots® have only one, very short season.
Angelcots® are an incredibly sweet apricot that is best suited for fresh or raw eating. Due to it’s high sugar content Angelcots® shine in jams, jellies, and compotes that do not require pectin. Complementary flavors include arugula, shallots, fennel, pistachios, almonds, white balsamic vinegar, honey, plain yogurt, berries, honeysuckle, and mild cheeses such as ricotta, Brie and marscapone. Store at room temperature to allow ripening then store in the refrigerator for only a few days.
Angelcots® are the result of many years of patient and thoughtful care. Over two decades ago a friend of Ross Sanborn sent him seeds from White apricot trees that were cherished by locals in Iran and Morocco. Sanborn planted these seeds at his home in Lafayette, California and eventually grafted the best-looking selections onto different, adapted apricot trees. He selected specimens with certain traits in mind and crossing these selections to promote sweetness, robustness for shipping, firmness for biting, and blush color for attractiveness. Eventually, Monty Maggoiore took over the exclusive growing reins of Angelcot® production.
Recipes that include Angelcots®. One is easiest, three is harder.