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.
Mabbot's Pearmain Apples
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Mabbot's Pearmains are small to medium apples, with a round to oblong conical shape. This apple ripens to a yellow background with orange-scarlet blush all over, and sometimes darker red stripes. The skin also often has lenticels and russeting. The flesh inside is white or yellow with a dense, coarse, and juicy texture. The flavor is full, and has been described as brisk, with solid fruity notes.
Mabbot's Pearmains are available in the fall.
Mabbot's Pearmains are an older English dessert variety of Malus domestica. The word pearmain usually indicates that an apple is long and pear-shaped, though Mabbot's are wider than the usual pearmain shape.
Apples of all kinds are healthy additions to the diet. They have needed nutrients such as soluble and insoluble fiber, good for the digestive system and arteries. The Vitamin C and small amounts of phosphorous, iron, and potassium also contribute to apples' healthy qualities.
The flavor and texture of Mabbot's Pearmains make them good dessert apples for eating out of hand. They store for a few weeks under proper conditions, and will last until early winter.
Pearmains are historic English and American varieties of apples. Besides the Mabbot's Pearmain, there are many other types such as Worcester Pearmain and Blue Pearmain
Although Mabbot's Pearmains were first documented in 1883, they were likely grown and eaten well before that. A Kent farmer named Lewis Killick was the first to grow Mabbot's Pearmains commercially, near Maidstone in Kent.