Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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Sangiovese grapes are a petite grape that is about the size of a marble. The skin of the Sangiovese grape is a deep blue to dark purple. The grapes are seeded and have medium to strong tannins and a very high acidity. Typically known as a wine grape, Sangiovese is enjoyed fresh for its mild sweet and slightly tart flavor. When vinified, Sangiovese wine is highly nuanced with tart cherry, plum, strawberry, tomato, tobacco and dried rose.
Sangiovese grapes are available late summer through the fall.
Sangiovese is a cultivar of Vitis vinifera and is typically used as a wine grape and often blended with other grapes to make some of the most premier wines in Italy. Sangiovese is sometimes referred to as Sangiovese grosso (meaning thick) or Sangiovese piccolo (meaning small), depending on the size of the grape.
Sangiovese grapes are an excellent source of vitamin C, potassium, thiamine, dietary fiber and resveratrol, an important phytonutrient in maintaining heart health.
Sangiovese grapes make a nice addition to a cheese board or fruit plate. Sangiovese grapes are grown specifically for making wine. The most popular blend for Sangiovese grapes is Chianti.
The name “Sangiovese” comes from the Latin term Sanguis Jovis” which means “Blood of Jove.” Jove is the Roman king of gods.
Originally from the Tuscany region of Italy, Sangiovese grapes are Italy’s primary red wine grape. The first written reference to Sangiovese grapes was in the eighteenth century. DNA studies of the Italian grape show that Calabrese Montenuovo and Ciliegiolo grapes are the probable ancestors of this versatile grape. Sangiovese grapes first came to the United States with Italian immigrants in the 19th century.