Advertisement
YOU ARE HERE: LAT HomeCollections
(Page 2 of 2)

Market Watch: Plum-cherry hybrids find a sweet spot

June 30, 2012|By David Karp | Special to the Los Angeles Times

Another novel and most flavorful fruit that is being introduced commercially this week is a bright yellow clingstone flat peach that Family Tree Farms is marketing as Peach Pie. Advance samples tasted at the farm's research and testing facility in Goshen last Monday had deep yellow-orange skin and flesh, and a sweet, rich, spicy flavor of clingstone peaches (the kind that are used for canning and never have red, which would bleed in the can). In ripe specimens (and ripeness is key), the variety fully lives up to its Peach Pie moniker. They'll be sold in Southern California at Bristol Farms.

What's the real name for this variety? Daniel Jackson, my host, declined to identify it, but it certainly resembles TangOs (patented as NJF16, which was bred at Rutgers, where the first modern flat peach, Stark Saturn, originated around 1985.

Blenheims are here

The moment that apricot lovers wait all year for has arrived, as Michael Cirone (See Canyon) will show up next Wednesday at Santa Monica with his prized Blenheims from San Luis Obispo, sweet, tender and juicy, with an irresistible musky, honeyed perfume. More than usually, his 'cots took their own sweet time ripening, but in both quality and quantity the crop looks outstanding, says Cirone.

Unlike most other apricot varieties, Blenheims ripen from the inside out, and they are very easily bruised when ripe. To bring home premium specimens in good condition, get to the market early, look for freshly displayed (not yet pawed through) fruit, and spread them out in a single layer in a Pan-a-Pack carton or a flat box with a padded bottom.

food@latimes.com

Advertisement
Los Angeles Times Articles
|
|
|