When an uncurled fern frond first peaks through the soil in the spring, it is called a "fiddlehead". Fiddlehead ferns offer an earthy, nutty flavor that has been likened to the taste of asparagus, artichokes, and mushrooms.
Hairy eggplant may be eaten raw by themselves or cooked in dishes to add a touch of piquant sweet and sourness -
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This item was last sold on : 11/01/15
The Yellow watermelon has a canary yellow flesh, often seedless, with occasional black seeds. Tasting no different from the common Red watermelon, when ripe, Yellow watermelons have the same signature two-toned green skin. Their flesh is tender, crisp and sweet. Different varieties breed different shapes and sizes, round to oval, petite to large. Average weights are 10 to 30 pounds.
Yellow watermelon is available sporadically in winter with peak season in the summer months.
Yellow watermelons are botanically classified as Citrullus lanatus. Watermelons come in various colors including creamy white, salmon, yellow, orange, pink and red. This variety of watermelon is yellow because of the absence of the antioxidant, lycopene.
Yellow watermelon is at its most flavorful when chilled before serving. Watermelon rinds make tender pickles and a tasty relish. The Yellow watermelon will work equally well in all pink or Red watermelon recipes. It is ideally suited to creative cocktails and sorbets, with its vibrant color. The sweet flavor matches well with tequila and citrus. To store, wrap cut melon sections in plastic; refrigerate. For optimum sweetness and texture use within one week.
The original watermelon found growing wild in South Africa is considered to be a yellow or white flesh variety. Modern improved varieties have been bred primarily to improve flavor, consistency in size and texture and resistance to disease.
Recipes that include Yellow Watermelon. One is easiest, three is harder.
|Food and Style||Yellow Watermelon Margarita with Chipotle Rim|
|Create Eat Happy||Stir-Fried Watermelon Rind|
|Neighborhood Foodie||Watermelon Sorbet|
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