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.
Santa Rosa Plums
Inventory, 22 lbs : 0
This item was last sold on : 08/26/17
The Santa Rosa plum is a medium to large variety that is almost completely round with a gently indented seem that runs tip to stem. It has a perfectly speckled and glistening deep ruby red skin so thin that when the flesh is punctured, it pops. The fruit's deep strawberry and orange colored flesh is firm yet tender, extremely juicy when ripe and so low acid its flavors are reminiscent of fruit punch and cherry jolly ranchers.
Santa Rosa plums are available during summer.
The Santa Rosa plum is a stone fruit cultivar within the genus, Prunus, which includes cherries, apricots, peaches and almonds. The Santa Rosa is considered the benchmark variety of plums. Named for its growing region, it was originally created from Asian plum parentage to become an improved variety with its capacity to bear large yields of fruit, ship easily, resist disease and carry a longer shelf-life than the heirloom varieties whose place the Santa Rosa plum would quickly take.
Santa Rosa plums are an excellent source of vitamins A, C and K. Their deep purple skins are also a rich supply of antioxidants and dietary fiber.
Santa Rosa plums are appropriate for both sweet and savory dishes and may be eaten raw or cooked. They can be featured in desserts such as cakes, ice creams, tarts and pies, or made into silky compotes, jams and reductions. Complimentary flavors include vanilla, nutmeg, tropical fruits, chocolate, butter and citrus. Savory pairings include mild fresh cheeses such as chevre and ricotta, herbs such as arugula, chiles, fennel and basil, pulled and cured pork, lamb and crudo style seafood such as albacore and scallops. To store, refrigerate ripe fruit for up to one week.
The Santa Rosa plum was developed by horticulturist and pioneer of agriculture science, Luther Burbank in 1906 in Santa Rosa, CA. The late 19th century and early 20th century brought the introduction of Asian varieties of familiar fruits, specifically apricots, cherries and plums. Burbank drew upon the genetic diversity of these new species to develop new varieties that would thrive in the growing regions of California. The Santa Rosa plum thrives in climates where winter time temperatures are cool but not cold and the summer season is long, warm and dry.
Restaurants currently purchasing this product as an ingredient for their menu.
|Yoann Taboyan, Personal Chef||San Diego CA||347-277-1958|
Recipes that include Santa Rosa Plums. One is easiest, three is harder.
|Tartelette||Cherry and Plum Crumbles With Goat Cheese Ice Cream|
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