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Fruits

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
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FOOD
February 12, 2010 | By David Karp
The scores of customers who join the long line at the Alhambra farmers market on Sunday mornings to buy Jerry Dimitman's Wong pummelos all know the drill: Get there early, and be prepared to wait as each shopper scrutinizes the giant pear-shaped citrus fruits, holding them in the hand, one by one, to judge their weight, looking for heavy, shapely specimens. Plenty of pummelos are grown in California, but most are the flat, pink-fleshed Chandler variety. And especially as Chinese New Year approaches -- it will be Sunday, Feb. 14, this year, the Year of the Tiger -- many Chinese Americans seek out the necked, yellow-fleshed fruits they remember from their homeland.
FOOD
March 1, 2013 | By David Karp
- The cherimoya is a peculiar-looking, almost intimidating fruit - "like a pre-Columbian jade pine cone or the finial for a giant Inca four-poster bed," in Elizabeth Schneider's memorable words. But at its best it tastes sublime, with sweet, juicy, flan-like flesh and rich flavor blending papaya, banana and pineapple. Mark Twain famously called it "the most delicious fruit known to men," and if taste were all that counted, cherimoyas might outsell apples. Alas, cherimoyas are exceptionally tricky to grow, select and ripen, and thus not well adapted to American industrial fruticulture and marketing.
FOOD
May 28, 2010 | By David Karp, Special to the Los Angeles Times
Growing cherries is always a roll of the dice for farmers, because if rain falls when the fruits are ripe on the tree, a large portion of them can split and be ruined. You'd think that by late May the main danger would have passed, but J.P. Barbagelata, who is hoping to bring Bings to the Santa Monica market next Wednesday, had the agonizing experience of driving off last Tuesday just as the rain was starting to fall on his farm in Linden, near Stockton. As he drove he heard that a quarter-inch had fallen, and that more was expected.
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.
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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