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Peach salsa is one of the best-selling salsa flavors. You can make your own salsa with almost any seasonal fruit, including other stone fruits such as nectarines and plumcots, or your favorite berries. The fruit takes the place of the tomato, although you can also add a tomato in season. Enjoy the result with chips…
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Yuzu juice is squeezed from the fresh yuzu citrus, in season in the U.S. from September to December. (It is grown in California. Fresh yuzu can’t be imported per USDA restrictions.) The small, round citrus fruit has become very popular with fine chefs, thanks to the availability of imported yuzu juice used by Japanese restaurants.…
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National Strawberry Rhubarb Pie Day is June 9th. Rhubarb season is April through June, so you’ve got just a few more weeks to make this popular spring pie. Rhubarb first grew wild in northwest China, and was cultivated as far back as 5,000 years ago, for medicinal purposes. Technically, rhubarb is a vegetable, a member…
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When was the last time you made a dessert using fresh apricots? For most of us, the answer is: never. So here’s a quick and easy recipe for Balsamic-Glazed Apricots With Ricotta Clouds. If you think that “caramelized apricots” and “honey balsamic glaze” require a lot of work, this video will show you that…
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Fresh apricots: a seasonal treat. Photo courtesy Washington State Fruit Commission. Many of us enjoy dried apricots (stuff them with goat cheese!) and apricot preserves. But how many of us eat fresh apricots in the late spring, when they come into season? Not enough, based on a poll of THE NIBBLE staff. Savor the…
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