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.
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This item was last sold on : 06/23/17
The Sequoia® cherry is a remarkably flavorful and deeply colored cherry, considering its early maturing nature. It is similar in size to late season cherries and its shape is the trademark true, rounded heart shaped with a central score just below the fruit's stem. Its tight skin is deep red in color with purple hues and a variegated inner flesh exhibiting tones of violet, white and burgundy. The fruit bears a central seed, which adheres loosely to the flesh. The fruit's flavor is both sweet and tart, complex and juicy when fully ripe.
Sequoia® cherries are available in late spring.
All cherries are members of the family, Prunus and are descendants of the wild cherry, Prunus avium. They are classified as stone fruits, alongside apricots, plums, peaches and nectarines. Sequoia® cherries are the benchmark standard for early season cherries. The name Sequoia® is a given name for a cherry that was developed to achieve early ripening in temperate climates. Its name has been predominantly used for the proprietary, patented cultivar, Glenred USPP12859.
Cherries contain anthocyanins, the red pigment inherently found within berries. Anthocyanins are potent antioxidants that are being heavily researched for their potential health benefits, including anti-inflammation and pain reduction. They are also a good source of vitamins A and C, calcium and iron.
Sequoia® cherries make an excellent choice for fresh eating, but are also suitable for cooked applications in both sweet or savory dishes. They may be used similarly to other sweet cherry varieties, with a natural sweetness and sturdy texture ideal for preserves and baked goods, but also excellent for stuffing in pork or duck when combined with sage, bacon and onion. Other common flavor affinities include, burrata, feta, mascarpone, brie, basil, nuts, fennel, pistachios, arugula, yogurt, cream, dark chocolate and berries such as blueberry and blackberry. They have a relatively short shelf life, thus they should be eaten within a few days of being picked.
The Sequoia® cherry was first only officially grown domestically in the United States. However, due its exceptional size, flavor, and early ripening, the Sequoia® cherry is now a favored crop in Chile and South Africa.
The Sequoia® cherry was developed in 2000 with the intention to create a superior variety while also stretching the length of the cherry season. It is the successful result of a hybridization of Brooks and Tulare cherries. This hybrid allows for a cherry that is both firm and rain resistant-also known as crack resistant- qualities that are more often mutually exclusive among cherry varieties. The Sequoia® cherry grows only exceptionally well in the San Joaquin Valley, a region in which spring blooms early and fruits are allowed to ripen prior to other cherry growing regions.
Recipes that include SEQUOIA® Cherries. One is easiest, three is harder.