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The Ourin apple is extremely juicy and sweet, with only a little acid. They are large, conical in shape, and the skin is yellow-green with a pink or orange-red blush and prominent lenticels. Inside, Ourins have pale yellow flesh. This apple’s aroma is very sweet and strong, and the taste is honeyed, with notes of pineapple and pear.
Ourin apples are available in the fall.
Ourin apples are a popular modern Japanese variety of Malus domestica. They are a cross between the Indo, another Japanese apple, and the Golden Delicious. Ourins (or Orins) have the same parents as Mutsu, also Japanese.
Apples contain plenty of nutrients that are part of a healthy diet. They are particularly high in Vitamin C (14% of the daily recommended value) and dietary fiber (17% of the daily recommended value), which support healthy digestion and help prevent chronic diseases such as heart disease, diabetes, and cancer. Apples contain smaller amounts of Vitamin B, boron, and also have several types of antioxidants and phytochemicals.
Ourins are generally best used as a dessert variety, for fresh eating. Ourins are also a popular juice variety in the Japanese market. Because they are so sweet, it is best to combine with tart apples and to decrease sugar when cooking or baking with Ourins. They will keep for up to two months in the refrigerator.
Ourins are particularly popular in Japan, where they are the third-most commercially grown apple. They are sometimes eaten after meals, as a fresh dessert. The name Ourin means “King of Apples” in Japanese.
The first Ourin apple was developed by the Aomori Apple Research Station in Japan during the 1940s and introduced in 1952. Today it is also grown in British Columbia as an organic apple, in addition to Japan. They grow best in temperate climates.