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Fruits

FOOD
January 25, 2013 | By David Karp
Midwinter is peak time for citrus to be eaten fresh, and this year quality has been superb, probably because of the extended heat earlier in the growing season. Here are tips about which varieties to look for now and from which growing areas, including recommended growers, tips for choosing and using, and potential pitfalls. For each type there's also a peek at what the future has to offer. Algerian and some other clementines (from Southern California): At its best, sweet, juicy, rich-flavored, easy to peel and seedless.
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CALIFORNIA | LOCAL
July 6, 2013 | By Titania Kumeh
Karen Segura dug her hands deep into the soil of an onion patch at Bell Gardens Intermediate School as cars zipped past the nearly empty schoolyard. The 14-year-old was busy uprooting weeds in the school's edible garden, while around her five other students watered, tilled and pruned a lush assortment of fruits and vegetables. There were tomatoes, avocados, apples, pineapples, pumpkins, zucchinis, lavender, lettuce, Swiss chard and artichokes. Every public school in Bell Gardens has just such an urban farm run by members of the Environmental Garden Club, an after-school program that started at the intermediate school and now includes a rotating roster of 8- to 18-year-olds.
FOOD
July 14, 1994
Many thanks for your article "The Fruits of Home" (June 23). I've been dying for a taste of salak ever since I last visited Indonesia. But how, oh how, could you do an entire article on tropical fruits and not mention mangosteen, the most wonderful tropical fruit of all? And it's available in Mexico. I am mystified. --DIANA K. BRITT Pasadena
OPINION
December 5, 2003
"World Sneezes; U.S. Diners Get Sick" (Opinion, Nov. 30) grossly exaggerated the public health concern associated with consuming fresh fruits and vegetables based on an isolated, rare outbreak linked to only one small produce commodity. We understand the need to educate consumers about the current hepatitis outbreak, but Madeline Drexler's comments about the safety of fresh produce and of possible sources of contamination were irresponsible. Her piece actually poses greater danger to most people's health by deterring them from consuming at least five servings of fresh fruits and vegetables a day, the No. 1 public health message of federal health authorities today.
NATIONAL
April 19, 2013 | By John M. Glionna
WEST, Texas - Most every small town in America has a local eatery that embodies its heart and soul - not to mention its stomach - a place where workers know the first names and the orders of customers by heart. In this tiny community of 2,800, devastated by an explosion at a fertilizer factory that left scores injured and a yet-untold number dead, the Czech Stop is the place where locals and passers-through stop for the meat and fruit kolaches, (pronounced koh-law-chee,) a taste of the town's Central European roots.
FOOD
August 26, 2011 | By David Karp, Special to the Los Angeles Times
The word "heirloom" is commonly applied to the produce sold at farmers markets, but the concepts behind it frequently are misunderstood or stretched, both by growers and the public. Originally the word was a legal term referring to goods that descended to an heir along with real property; by extension, it came to refer to something of special value handed down from one generation to another. In a horticultural context, the Oxford English Dictionary defines "heirloom" as "a variety of plant or breed of animal which is distinct from the more common varieties associated with commercial agriculture, and has been cultivated or reared using the same traditional methods for a long time, typically on a small scale and often within a particular region or family.
CALIFORNIA | LOCAL
September 11, 1989 | From staff and wire reports
California researchers have isolated a gene that plays a key role in the ripening process of fruits and vegetables. The discovery could lead to new ways to reduce spoilage of the crops, and thus to get fresher produce to customers. In the United States, almost 50% of fruits and vegetables are eventually lost as a result of spoilage caused by premature ripening, according to the U. S. Department of Agriculture.
HEALTH
January 22, 2001
Some thoughts came to mind when reading the article about the supposed news that dark vegetables and fruits do not contain as much vitamin A as previously believed ("Eating Enough Dark Veggies?," Jan. 15). How many decades have we been tampering with and depleting the soil content as well as the plants themselves with fertilizers, pesticides and so on? Now we are treating seeds with growth hormones, picking the vegetables or fruits when they are so far from ripe that they rarely even resemble what they are supposed to look like in their mature color.
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