Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
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Angelys pears are on the large side, and have an irregular to oval shape. The skin is bronze in color with an attractive pink blush. Inside, the flesh is soft, sweet, and aromatic. Angelys pears are particularly sweet and sugary, though balanced by pears’ natural tannins.
Angelys pears are available spring through summer.
The Angelys pear is a very recent French variety, botanical name Pyris communis (part of the Rosaceae family). Angelys is a cross of Winter Doyenne and Doyenne de Comice. This pear is protected by patent.
Pears contain a wealth of beneficial nutrients. Among them are pectin (a type of fiber) and antioxidants, helpful for the immune system. One pear contains little fat, cholesterol, or sodium, but does contain sugars, dietary fiber, and Vitamin C, and small amounts of protein and calcium.
Ripe Angelys pears are excellent for fresh eating, juicing, or slicing them up into salads. Slightly unripe pears can be used for cooking and baking—they are delicious made into cakes, jam or jelly, and poached in syrup and wine. Pair it with strong-flavored cheeses such as pecorino or parmesan for a treat. The Angelys resists bruising when handled better than most pears, so they have a longer shelf life. Pears that are soft at room temperature are ready to be eaten. To store longer, keep pears in the refrigerator and only take out a day or two before they will be consumed. To ripen faster, store pears in a paper bag.
Pears have a long cultural history in European countries such as France, where Angelys was developed. Pears became popular in Europe in the early Middle Ages, and then fell in and out of favor to the present day. Today, Europeans can satisfy their pear cravings with both ancient and new varieties produced more locally, or grown worldwide. The Angelys represents a pear that fits both descriptions, grown and developed in France and now grown mostly in New Zealand.
Angelys pears were originally bred and produced in Angers, France, and is protected by a patent under Club Angelys. Spreafico distributes this pear in Italy, and Giumarra Wenatchee distributes it in North America. The Angelys is also commonly grown in the Nelson region of New Zealand.
Recipes that include Angelys Pears. One is easiest, three is harder.
|COOKPAD||Asian Pear and Daikon Radish Sprout Salad|
|COOKPAD||Asian Pear and White Wood Ear Mushroom Dessert|