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.
Lamb Abbey Apples
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Lamb Abbey Pearmains are a small, firm apple variety with a red striped skin overlayed on a yellow-green background. The trees that produce them tend to be reliable and abundant. Its yellow-white flesh is fairly crispy and coarse. The most noticeable flavor in this apple is pineapple, especially as it ages. The flavor is intense and a nice balance of both sweet and tart notes.
Lamb Abbey apples are available in the fall and early winter.
Lamb Abbey Pearmain is a variety of Malus domestica from England. The first tree of its kind originated from a Newton Pippin apple seed.
Apples, including the Lamb Abbey Pearmain, are good sources of dietary fiber and Vitamin C, and are low in calories. They also contain antioxidants that maintain overall health, especially of the cardiovascular system.
The unique and intense flavor of the Lamb Abbey apple makes it a great dessert apple for special occasions. These apples are also an unusual treat for fresh eating. Choose unblemished apples with good color. Lamb Abbeys are good storage apples, and will store well in the refrigerator for several weeks.
Pearmains are a category of apple that are shaped like pears. The word comes from the French parmanus, which means from the Parma region of northern Italy.
The name of this apple comes from the place it was first grown, although it has both American and English origins. Mary Malcomb is reported to have planted a seed from a Newport Pippin apple imported from the United States at her home at Lamb Abbey in Kent, England in 1804. By chance, the apple tree that grew from the seed produced delicious and attractive fruit, which is now sold as the Lamb Abbey Pearmain.