Box Contents and Ripening & Storage Techniques
Flame Seedless Grapes (EN)
Flame Grapes are grown at the Rucker Homestead in Coachella, CA (in the Mojave desert). Flame grapes are a blend between the Thompson, Cardinal, and a few other varieties. They are the second most popular table grape after their greener cousin, the Thompson seedless. It is round and deep red with a sweet-tart flavor and a crisp pop when eaten. Before storing, remove any spoiled grapes with broken skins or browning from the bunch. They should keep for a week to 10 days in the refrigerator. A bag of these are on the bottom layer of your fruit box.
June Crest Yellow Peaches (EP)
June Crest peaches are grown by Mas Masumoto just outside Del Rey, CA. These peaches are large, early, and a great way to open the season. If you’re not a fan of peach fuzz, this is the one for you - beautiful color and very little fuzz - a great peach to handle. Ripen at room temperature and move to cold storage when ready. Ripe fruit should be eaten in 1 to 3 days. Check each piece daily as they are ripening. Several of these are located on the top layer of your fruit box.
Gold Pineapple (EN)
These Pineapples come from the Kingston coop in Costa Rica. Since pineapples lack a starch reserve, they will not ripen after they are picked. Pineapples should be covered in a plastic bag to prevent moisture loss and stored in a refrigerator. Store the pineapples close to the door since they are best stored at a temperature around 45°F. Pineapples stored correctly should last for several days. One of these is on the bottom layer of your fruit box.
Bing Cherries (EN)
This cherry is named after Ah Bing, a Chinese gardener in the U.S. It is a large, full flavored maroon fruit that ships well. Cherries should be stored in the coldest part of the refrigerator. Texture and flavor can decay more in 1 hour at room temperature then they can in 24 hours at 32 F. It is best not to wash them until they are ready to be eaten, and if you don’t plan to use them within 6 days, it is best to freeze them. These are from Frog Hollow in California. A 1 pound clam shell of these is located on the bottom layer of your fruit box.
Apricots (EP)
Ideally ripen at room temperature on the counter top (not exceeding 78°F). It is best to have room for air flow around each piece. Move to cold storage and eat within 1-3 days. Longer storage will diminish their juicy flavor. A 1 pound clams shell of these from Frog Hollow Farm in California is located on the bottom layer.
Flavorosa Pluots (EP)
The pluots are from White River Ranch. This plum apricot hybrid is characteristically more plum than apricot, and is more luscious than either of its parents. Dark purple skin, red flesh, rich flavor, and bursting juiciness is what makes the Flavorosa one of the most popular varieties. Pluots add colorful beauty and scrumptious taste to perk up fruit salads. They also make excellent compotes and preserves that can be used to accompany meat dishes. Try making a pluot and basil tart: it's recommended to grill thin slices of pluot with a drizzle of honey for 6-10 minutes. Add basil and serve in a tart shell with a dollop of creme fraiche or whipped cream. Several of these are located on the top layer of your fruit box.
Navel Oranges (EN)
These oranges are from Mike LaCross Farms in California. Store oranges in a cool place outside the refrigerator and try to eat them within a few days. If you need to keep them longer, refrigerate in a plastic bag or in the vegetable crisper section of the refrigerator.