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A yam is a starchy root that is native to Africa and Asia. They are cylindrical in shape with rough brownish bark-like skin. The flesh can be white, purple, or reddish. Compared to sweet potatoes, yams are drier, lower in beta carotene, starchier, and taste less sweet. An exception is Ube, a sweet Filipino purple-fleshed yam with shaggy-brown inedible skin and a distinctive nutty flavor. True yams can be difficult to find in the USA and are more likely to be sold in international or ethnic food stores.
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The season has started for California-grown kiwi, and we couldn’t be more excited! This season, we’re offering green, gold and red kiwi from our local grower, Wild River. Kiwis have a distinctive flavor profile: sweet, tart, and refreshing! The ‘citrus-y’ flavor also varies depending on the variety; higher acidity equals more vitamin C! All varieties have tiny black edible seeds.
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The fall season brings not one, but two popular varieties of delicious persimmons: Fuyu and Hachiya. There are other specialty types , such as Giant Fuyu, Chocolate, or Tamopan. Kaki, as they are called in Japan, are considered the country’s national fruit. In Greek the name translates to “divine fruit”. Persimmons are slowly gaining popularity in the USA, but they have been cultivated for over a millennium in most Asian countries, including India.
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