Produce Briefs...
Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Mangosteen
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Grower
Dulcinea Tuscan Cantaloupes are available year round, with sporadic gaps in availability.
The name of this melon is trademarked as “Extra Sweet Tuscan Style™ Cantaloupe”. Because of a smaller seed cavity and thin green rind, these melons produce an average of ten percent higher usable yield than common cantaloupes. Not genetically modified and grown from Italian hybrid seeds, Dulcinea Tuscan Cantaloupes were developed through conventional cross-breeding, also known as hybridization.
The Dulcinea Tuscan Cantaloupe's exterior grooves change color from dark green to a golden-cream color as it ripens. Dark green grooves indicate a sweet, firm fleshed fruit, while a light green to golden color indicates a softer texture and a richer Cantaloupe flavor. Dulcinea Tuscan Cantaloupes are guaranteed to register 11 or higher on the Brix scale that measures sweetness.
Dulcinea Tuscan Cantaloupes are an excellent source of vitamin A and vitamin C.
The Tuscan Cantaloupe can be used in fresh or raw preparations, as well as sweet and savory. Blend diced Cantaloupe with water, sugar and lime juice, then strain, top with club soda and serve agua fresca over ice. Wrap slices of Cantaloupe with prosciutto, drizzle with olive oil and balsamic vinegar and serve as an appetizer. Combine diced Cantaloupe with arugula, chopped figs and cooked Isreali couscous, then mix with rice vinegar and lime juice for a side salad. Tuscan Cantaloupe will keep up to two weeks, refrigerated. Remove melon an hour before serving to bring out its best flavor.
Dulcinea Tuscan Cantaloupes are grown at Dulcinea Farms, LLC™ in California.
Recipe Ideas
Recipes that include Tuscan Cantaloupe. One
is easiest, three is harder.
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Seasons/Availability
Dulcinea Tuscan Cantaloupes are available year round, with sporadic gaps in availability.
Current Facts
The name of this melon is trademarked as “Extra Sweet Tuscan Style™ Cantaloupe”. Because of a smaller seed cavity and thin green rind, these melons produce an average of ten percent higher usable yield than common cantaloupes. Not genetically modified and grown from Italian hybrid seeds, Dulcinea Tuscan Cantaloupes were developed through conventional cross-breeding, also known as hybridization.
Description/Taste
The Dulcinea Tuscan Cantaloupe's exterior grooves change color from dark green to a golden-cream color as it ripens. Dark green grooves indicate a sweet, firm fleshed fruit, while a light green to golden color indicates a softer texture and a richer Cantaloupe flavor. Dulcinea Tuscan Cantaloupes are guaranteed to register 11 or higher on the Brix scale that measures sweetness.
Nutritional Value
Dulcinea Tuscan Cantaloupes are an excellent source of vitamin A and vitamin C.
Applications
The Tuscan Cantaloupe can be used in fresh or raw preparations, as well as sweet and savory. Blend diced Cantaloupe with water, sugar and lime juice, then strain, top with club soda and serve agua fresca over ice. Wrap slices of Cantaloupe with prosciutto, drizzle with olive oil and balsamic vinegar and serve as an appetizer. Combine diced Cantaloupe with arugula, chopped figs and cooked Isreali couscous, then mix with rice vinegar and lime juice for a side salad. Tuscan Cantaloupe will keep up to two weeks, refrigerated. Remove melon an hour before serving to bring out its best flavor.
Geography/History
Dulcinea Tuscan Cantaloupes are grown at Dulcinea Farms, LLC™ in California.
Recipe Ideas
Recipes that include Tuscan Cantaloupe. One
is easiest, three is harder.| La Tartine Gourmande |
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