The Bitter melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin and off-white translucent crisp and bitter flesh bearing flat white bitter seeds.
Broccolini has spear-shaped, thin and tender vibrant green stems with lengths that rarely exceed six inches long. The head is a loose small cluster of florets that resemble broccoli rabe
Inventory, 10 ct : 0
Florida avocados are available mid summer until late winter/early spring.
Avocados, botanical name Persea americana, are members of the family Lauraceae, which includes the plants that produce edible cinnamon, camphor, sassafras and the herb, laurel (bay leaf). The Florida avocado received its given name due to its current growing region. There are actually at least 50 different varieties of avocados that grow in Florida. They are not classified by individual cultivars though, rather simply Spring, Fall and Winter Florida avocados. Florida is known for and markets its larger avocado varieties that tend to produce more quality and consistent fruit. The most successful commercial varieties include Doni, Lula, Bernecker and Pollock.
Florida Avocados are easily distinguishable from other avocados in both appearance and flavor. Unlike Hass avocados, most Florida avocado varieties' skin does not turn color when ripe. The skin is smooth, kelly green and mottled with the occasional brown streak. The skin is firmly attached to the fruit's flesh, yet easy to peel away. The flesh is cornflower gold, soft yet pliable, high in moisture content with a melting quality. The fruit has a large central pit, yet because of the fruit's size (often weighing over a pound) edible yield is still high. Its flavors display subtle notes of grass and nuts such as almonds and filberts.
Avocados have nutritional advantages over other fruit. Sustenance-wise, they contain the highest source of protein of all fruits. They are also high in fiber, folate, Vitamin E and they have 60 % more potassium than bananas per serving.
Avocados are simply suited for fresh eating or processing into a chilled soup and they serve as the principle ingredient in guacamole. Best culinary pairings include citrus, tomatoes, salt, herbs such as cilantro and basil, alliums including garlic and onions, bacon, beef, sausages, seafood, legumes, fresh, aged and blooming rind style cheeses, summer squash, cucumbers, cumin and chiles. To speed ripening, place in a paper bag and keep at room temperature. Avocados ripen within three days after harvest and should be consumed once the fruit yields to gentle pressure. Once exposed to air, the fruit's color browns, thus it is recommended to apply citrus as a preserving agent.
Avocados evolved as a species from animals eating the fruit and "distributing" the seeds. Avocados have been growing wild for at least 13,000 years though chosen varieties have been cultivated by humans for about 9,000 years. There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. Florida avocados are native to Mexico, Central America and parts of South America. Avocados were first introduced to Florida in 1833 by Henry Perrine. Florida is credited with being the first State in America to cultivate avocados.