#163 Fruits for January
Oranges, Pears, Kiwis...
Happy New Year! January is one of the most underrated months for fruit. Pears are at their absolute best. Pomegranates are still in season, and of course the smell of beautiful citrus is in the air.
For this month, we thought it would be great to give you some information on how you can choose the ripest fruit as well as the best ways to enjoy them.
Meyer Lemon
How to choose? Look for lemons with a smooth skin and a rich egg-yolk color. They should feel heavy for their size and have a wonderfully fragrant aroma. If they’re slightly soft it means they’re at peak ripeness.
How to use? Squeeze into a glass of water for elite morning hydration, make healthy vinaigrette (without seed oils), grate zest over roasted vegetables.
Orange
How to choose? Choose navel oranges that are bright, firm, and heavy in your hand. Remember for fruits that you can juice - they should always feel heavier than they look. The skin should have a pebbled texture without any wrinkles.
How to use? There is nothing quite like freshly pressed orange juice in the morning. Roll the orange on a countertop to loosen the juice, slice it in half (always crosswise for citrus), and use a mechanical stainless steel press to make juice. Your life will change!
Blood Orange
How to choose? Don’t be fooled by how “normal” blood oranges look on the outside (beauty is within hehe). Look for a firm orange with a slight blush on the skin. They should feel heavy for their size.
How to use? In my opinion, the blood orange is the most beautiful citrus fruit. It’s amazing enjoyed raw on a cold morning. Make juice. Use the slices to decorate homemade cocktails & salads - you’ll impress your guests. An absolute winter staple.
Grapefruit
How to choose? A great grapefruit feels heavy in your hands. Skin should be smooth and avoid any that have huge blemishes.
How to use? You can make juice as well, though a more interesting way to enjoy grapefruit is to consume raw with just the tiniest pinch of salt and extra virgin olive oil. Comes together beautifully.
Pomelo
How to choose? Go for the heaviest one you can find. The skin should be a pale green to yellow and give off a subtle, sweet fragrance. Avoid any that have soft, mushy spots.
How to use? Peel the rind and remove the pith before enjoying the large segments of beautiful pomelo on their own. You can also add pomelo to salads, especially when paired with mint and a light extra virgin olive oil base dressing.
Clementine
How to choose? The best clementines are a deep, vibrant orange with skin that’s almost glossy. They should feel firm in your hands. The skin feeling “loose” means it’s easy to peel and perfectly ripe. However, clementines should never feel overly soft and mushy.
How to use? The perfect snack for the world traveler. Incredibly easy to peel and you can take them anywhere with you. Wonderful way to have something sweet that gives you a boost of energy.
Bosc Pear
How to choose? The best pears have a slight softness near the neck and stem while remaining firm elsewhere. Bosc pears are known for their beautiful brown skin and fragrant aroma. Comice pears are another excellent choice with a golden yellow hue.
How to use? Pears are incredible eaten raw & fresh, perhaps with a drizzle of raw honey and some good cheese. If you dare, try some blue cheese. An underrated option is to make a warm pear compote to serve with beautiful ice cream.
Granny Smith Apple
How to choose? I love Granny Smith apples, but only when they’re perfectly ripe. Make sure the skin is a uniform green with no soft spots. The best apples are smooth and taut.
How to use? I absolutely love eating them cold from the refrigerator after a meal as a palate cleanser. Every meal should have dessert - even if it’s just a few slices of apple! They also make a wonderful sauce or a beautiful apple cobbler this winter. You deserve it (as a treat).
Gold Kiwi
How to choose? Look for firm kiwis that feel solid in your hands. There shouldn’t be any weak spots on the kiwi or “dents” - that indicates a kiwi that has gone bad.
How to use? Gold kiwis are the sweetest kind you’ll find. The best part? Skin on a gold kiwi is smooth compared to its hairless green cousin. It’s why gold kiwis are so enjoyable eaten just like an apple. Don’t believe me? Try it!
Green Kiwi
How to choose? Similar to the gold kiwi, it should feel solid in your hands. It’s just fuzzier. So like a heavier tennis ball.
How to use? While its golden cousin is sweeter, the green kiwi is pleasantly tart. You can still eat it raw with the skin and it’s refreshing and all but I honestly prefer throwing it in a fruit salad.
Avocado
How to choose? If you’re looking to eat an avocado immediately, look for dark green or almost black avocados. It should not feel mushy. Choose avocados without any obvious blemishes.
How to use? Incredibly overrated on toast (honey / butter / 100% jam is superior). I’d say avocados are best enjoyed raw with some sea salt sprinkled over or made into beautiful guacamole.
Pomegranate
How to choose? The best pomegranates are a deep, crimson red and feel heavy in your hand. Tapping it should give a hollow sound, similar to a watermelon. The skin should be firm, without any wrinkles.
How to use? Get the seeds out with a bowl of water and enjoy raw as a late afternoon snack. You can also use them as a topping on yogurt, or (my favorite) to mechanically press into beautiful juice. Mix it with orange juice on days you need a little more vitality!
Persimmon
How to choose? Know your variety! Fuyu persimmons should be firm and crisp like an apple. Hachiya persimmons, on the other hand, must be completely soft and jelly-like before they are ready to eat.
How to use? A crisp Fuyu is perfect for slicing into salads or eating raw. A ripe, custardy Hachiya is a beautiful dessert on its own. Just scoop it out with a (small) spoon!
Date
How to choose? Look for dates that are plump and have a slightly glossy, wrinkled skin. They should be soft to the touch but not overly squishy. Avoid any that look dried out or crystallized. Medjool dates are the best in class.
How to use? Nature’s candy. Best enjoyed raw, though you can easily elevate a date with some coconut oil, salt, cheese or even honey. All you have to do is slice them down the middle and “stuff” with the topping of your choice. You can also use dates as a natural sweetener in smoothies that you make.
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❋ EXTRA VIRGIN OLIVE OIL, LEMON & CHOCOLATE FLECKED SEMIFREDDO
If you’re craving a dessert that’s indulgent but still feels light and luxurious, this semifreddo has you covered!
It’s a show-stopper that’s surprisingly easy to make (no ice cream maker needed!) and completely make-ahead, perfect for entertaining or as a special treat.
The creamy base is brightened with lemon zest, enriched with a hint of extra virgin olive oil, and studded with shards of melted chocolate for a delicious texture.
The real magic comes from the extra virgin olive oil, which adds a silky, fruity depth that pairs beautifully with the zingy lemon and rich chocolate shards.
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Even if you’ve never been to New Orleans to experience Mardi Gras, you have to try these sourdough beignets to get a taste of what all the fuss is about!
These easy sourdough beignets are poofy, pillowy, and fried for a delicious treat. They’re similar to donuts in flavor, but even easier to make because beignets only require one proof.
Top the hot beignets with a generous dusting of powdered sugar and you’ve got a delicious Mardi Gras classic that goes well with coffee or a chocolate dipping sauce.
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