Produce recently spotted at The Market
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Grower
Valley Pearl vines produce large round berries in tightly compacted clusters. The grapes have a pale green, medium thick skin that adheres firmly to the pulp. The translucent seedless flesh has a firm and meaty texture and sweet neutral flavor with a moderately low acid content. The muscat-like parentage comes through as the grapes ripen, offering the characteristic musk and juicy fruit flavors.
Valley Pearl grapes are available in the summer and fall.
The Valley Pearl grape is a new cultivar of Vitis vinifera that is characterized by its early to mid-season ripening and seedless green fruit. It was developed by David Ramming and Ronald E. Tarailo in 1996 in Fresno, CA. They crossed a seedless white grape that exhibited a slight muscat flavor with another early ripening variety that had round to ovate berries with medium skin and medium firm flesh. The resulting Valley Pearl is an improved grape that is highly productive, sweet and juicy.
Like most seedless green grapes, The Valley Pearl contains vitamins A, C and K, and is considered a "super food." They aid in boosting the immune system, and because of their high fluid content, are a good way to replenish electrolytes when needed.
Valley Pearl grapes are meant to be eaten as a table grape. Most often consumed raw out-of-hand, they may also be roasted and cooked down into sauces and jams. The sweet yet musky flavor of the juice is perfect for cocktails and wine spritzers. Complimentary flavors include, almond, pistachio, hazelnut, walnut, peanut, lemon, strawberry, raspberry, endive, arugula, fennel, rosemary, mint, yogurt, sour cream, crème fraiche, goat cheese, blue cheese, pork, duck and poultry. To store, place lightly washed grapes in a perforated plastic bag and refrigerate.
The Valley Pearl grape has a relatively short history, with only three California nurseries licensed to grown it as of 2014. While it is similar to the ‘Sugarone’ and ‘Thompson Seedless” varieties, the Valley Pearl is quickly becoming a favorite for both growers as well as consumers. It requires little pruning and is a prolific producer, yielding super sweet fruit that packs and ships well. The Valley Pearl grape is also one of several being developed by USDA for resistance to powdery mildew.
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Description/Taste
Valley Pearl vines produce large round berries in tightly compacted clusters. The grapes have a pale green, medium thick skin that adheres firmly to the pulp. The translucent seedless flesh has a firm and meaty texture and sweet neutral flavor with a moderately low acid content. The muscat-like parentage comes through as the grapes ripen, offering the characteristic musk and juicy fruit flavors.
Seasons/Availability
Valley Pearl grapes are available in the summer and fall.
Current Facts
The Valley Pearl grape is a new cultivar of Vitis vinifera that is characterized by its early to mid-season ripening and seedless green fruit. It was developed by David Ramming and Ronald E. Tarailo in 1996 in Fresno, CA. They crossed a seedless white grape that exhibited a slight muscat flavor with another early ripening variety that had round to ovate berries with medium skin and medium firm flesh. The resulting Valley Pearl is an improved grape that is highly productive, sweet and juicy.
Nutritional Value
Like most seedless green grapes, The Valley Pearl contains vitamins A, C and K, and is considered a "super food." They aid in boosting the immune system, and because of their high fluid content, are a good way to replenish electrolytes when needed.
Applications
Valley Pearl grapes are meant to be eaten as a table grape. Most often consumed raw out-of-hand, they may also be roasted and cooked down into sauces and jams. The sweet yet musky flavor of the juice is perfect for cocktails and wine spritzers. Complimentary flavors include, almond, pistachio, hazelnut, walnut, peanut, lemon, strawberry, raspberry, endive, arugula, fennel, rosemary, mint, yogurt, sour cream, crème fraiche, goat cheese, blue cheese, pork, duck and poultry. To store, place lightly washed grapes in a perforated plastic bag and refrigerate.
Geography/History
The Valley Pearl grape has a relatively short history, with only three California nurseries licensed to grown it as of 2014. While it is similar to the ‘Sugarone’ and ‘Thompson Seedless” varieties, the Valley Pearl is quickly becoming a favorite for both growers as well as consumers. It requires little pruning and is a prolific producer, yielding super sweet fruit that packs and ships well. The Valley Pearl grape is also one of several being developed by USDA for resistance to powdery mildew.
