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Fruits

FOOD
March 15, 2013 | By David Karp
Rhubarb is one of the great joys of spring, with its rosy color, earthy tang and old-fashioned allure, and the story of its local rise and fall is as intriguing as its flavor. Just a generation or two ago, it was widely cultivated in Southern California, but now local rhubarb is available almost exclusively at farmers markets, and just from a handful of vendors. Rhubarb is native to central and northern Asia, where its roots were harvested for millenniums for their medicinal properties.
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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.
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
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.
CALIFORNIA | LOCAL
June 3, 2013 | By Anna Gorman, Los Angeles Times
Half of physician Mimi Choi's pediatric patients are overweight or obese. She instructs them to eat more fruits and vegetables. Now she can go one step further - refer them to a discounted produce stand steps away from the South Los Angeles health center where she works. Choi said she can talk about better nutrition until she is "blue in the face," but her patients will eat more fresh food only if it's available and affordable. "One of the biggest issues is access," she said.
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.
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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