#174 Fruits for April
What are you looking forward to this month?
You’re stepping into a beautiful Spring and with that comes a glorious season of fresh fruit! Some say April is the best fruit month of the year since we have the remnants of winter and summer berries right around the corner.
We organized this month’s fruits by where they are in their season: Late (grab them now), Peak (they taste their BEST), and Early (just arriving). For each one, here are some tips on how you can choose the best tasting fruit and ways you can enjoy them.
Late Season (Get Them Now)
Blood Oranges
How to choose? Look for firm oranges that feel heavy for their size. A slight blush / red tint on the outside is fine and not an issue at all (some people think that means it’s gone bad but they’re wrong).
How to use? These are my favorite oranges! They’re sweeter, with a richer flavor and gosh do they just look so gorgeous. This is your sign to get a bunch of blood oranges this Sunday and make beautiful citrus juice. They also make for a great pick me up snack.
Meyer Lemon
How to choose? Look for smooth skin with a deep golden, almost egg-yolk color. They should feel heavy and smell incredible.
How to use? Squeeze into a glass of sparkling water, alfresco. Grate the zest over roasted vegetables or grilled fish.
Grapefruit
How to choose? Heavy for its size. Always. Smooth skin, no major blemishes.
How to use? The best way to enjoy grapefruit is raw. Maybe with a tiny pinch of sea salt or some extra virgin olive oil if you’re feeling it!
Rhubarb
How to choose? Yes, rhubarb is treated as a fruit! Technically a vegetable but it’s often used in pies and compotes so we thought we’d give it an honorary mention! Look for firm, crisp stalks with a deep red or pink color. The deeper the color, the sweeter it will be. Avoid stalks that are limp or have started to brown.
How to use? Rhubarb goes so well with strawberries! Use the opportunity to make compote, perhaps for your Basque Cheesecake or even homemade jam you can use with sourdough.
Peak Season (Tastes the Best)
Strawberry
How to choose? The best strawberries are a deep, uniform red all throughout. There shouldn’t be any “white shoulders” and they should give off a subtle, sweet fragrance.
How to use? Raw, obviously. They don’t need anything else! Eat them fresh and you can never have just one. They’re also one of the best things to elevate a snack or dessert - throw them in an acai bowl, yogurt or even freeze and have them in your smoothies!
Pineapple
How to choose? The best pineapples feel heavy and are more golden-yellow than they are green! Their leaves should pull out with a gentle tug.
How to use? Eat fresh. You can also grill them and serve with ice cream. Perhaps alongside your Sunday affogato!
Hass Avocado
How to choose? For eating immediately, look for dark green to almost black skin. Those are the most ripe! It should never feel too mushy in your hands. For eating later in the week, buy firmer, greener ones and let them ripen on your counter.
How to use? IMO avocados are kinda overrated but sometimes they can star in a great breakfast! Lately I’ve been enjoying them as the “bed” for a slice of perfectly toasted sourdough, scrambled eggs and a few slices of sirloin steak on top. It’s one of those breakfasts that take a bit of effort to make but it’s worth each bite!
Passion Fruit
How to choose? This is the rare case where the ugly ones are better lmao. Look for passion fruit that’s slightly wrinkled! If it’s 100% smooth it means they’re not ripe yet. Should also feel heavy for its size.
How to use? Slice in half and scoop all that goodness straight into your mouth. I absolutely loveeee passion fruit with yogurt - it’s so underrated! Adds a beautiful crunchy texture that switches things up. You can also always make a beautiful water cocktail.
Early Season (Just Arriving)
Apricot
How to choose? The best April apricots are just starting to arrive from California! Look for a uniform orange with just a slight blush. They should be fragrant. Avoid anything that’s incredibly hard to the touch.
How to use? A perfectly ripe apricot eaten at room temperature is one of the finest things in life. If they’re still a little firm, you can try roasting them and then enjoy with raw honey or good ice cream.
Blueberry
How to choose? Look for firm, plump berries with a uniform deep blue. Avoid any containers with crushed or leaking berries at the bottom. They also shouldn’t be incredibly soft to the touch or have noticeable ‘dents’.
How to use? Wash and eat by the handful. They’re also one of the fruits that you should prioritize getting organic (as well as the rest on the Dirty Dozen). Throw them into everything you make - yogurt, breakfast pancakes, smoothies. Blueberries are one of the most antioxidant-rich foods you can add to your diet!
Ataulfo Mango
How to choose? Ataulfo mangoes (AKA honey mangoes) should be a deep golden yellow with no green remaining. They should feel soft but not mushy (similar to how a perfect avocado feels to the touch). Wrinkles on the skin are fine, but you should consume immediately.
How to use? They’re one of the sweetest tasting mangoes! I would certainly have them raw - they make for the perfect midafternoon snack.
Papaya
How to choose? I know I know… we caught some flack for saying papayas are just worse mangoes but hey, a perfectly ripe papaya could sway me! Always look for papayas that are turning from green to golden-yellow, with skin that’s slightly soft to the touch. A ripe papaya will have a sweet, musky fragrance.
How to use? Slice in half, scoop out the seeds, and squeeze fresh lime over the flesh (I’ve been told this elevates them!). Also amazing in fruit salads or blended into a smoothie.
What are you looking forward to this month?
Eat like your ancestors II
Some foods will forever be in style. Enjoy a beautiful pomegranate. Make duck fat French fries. Sip on coconut water. Nourish yourself with homemade broth. These are foods our ancestors thrived on (part II). Here’s the link to part I.
Foods to reduce bloating
Feeling bloated feels horrible. Your face is puffy. Your gut doesn't feel good. The first step is eliminating all processed junk. Then you prioritize foods that minimize the bloat. Potassium rich foods. Organic citrus peels (yes it works). Fruit that supports digestion. Pectin. Fiber. Topical magnesium. Nourishing foods that heal your gut. What else would you add?
Honorable Mentions:
- Coconut Water
- Golden Kiwi (Skin ON)
- Papaya (I know it's just a poorer tasting mango but we cannot ignore how it supports digestive health hehe 😇🥂)
Seasonal produce for spring
Here’s your guide to Spring Produce! What are you looking forward to this season? 🌱 Healthy skin starts from within. And beyond that, it’s about incorporating products made with intentional ingredients - that’s always been our ideology.
Vitamin B6
Are you B6 maxxing? B6 is one of those vitamins that could be a "quick fix" if you're just feeling off. Maybe you're experiencing a lot of brain fog. You're moody all the time. Skin cracks more often. You might just need to do a reset and indulge in REAL food that nourishes you deeply.
These are some of the richest sources of B6 in the world. When we think of vitamins, we should always think of food first. We are so blessed to live in a world full of nourishment 🤍
❋ Making Zabaglione Gelato at Home (Step by Step Guide)
“Zabaglione Gelato is a delicious treat with a rich flavor and smooth, creamy texture. Making it at home takes more time than other gelato recipes because you need to prepare the zabaglione first and then mix it with the other ingredients. This dessert is perfect for anyone who loves natural, homemade Italian gelato made with high-quality ingredients.
To make authentic zabaglione gelato, you need to follow more steps than for classic gelato or yogurt gelato. First, prepare the zabaglione cream. Though it requires more effort, the final result is worth it: a gelato with intense flavor and a soft, creamy texture.”
❋ Citrus-Garlic Grilled Flap Meat (Carne Asada Style) by andrew gruel
“The truth is that the most flavorful cuts of meat are usually not the ones with the fancy names or the highest price tags. They’re the ones most people skip right past, the “what do I even do with this?” cuts. The ones sitting there with a discount sticker because nobody grew up cooking them.
That’s where flap meat comes in. It was sitting there at my local grocery store, marked down, kind of tucked between the usual suspects. Not ribeye, not filet, not even flank or skirt. Just flap meat—one of those cuts that butchers love and most people ignore. And that’s exactly why I grabbed it.
Because if you understand a few basic things, how muscles work, how to use acid, how to cook hot and fast, you can turn these overlooked cuts into something that eats better than half the steaks people overpay for.” — andrew gruel
❋ 5 things I loved in March by Molly Sparks Sailors
“Some people splurge on designer clothes or bags. For me, my investment has always been in my tableware. I don’t know if it will appreciate the way a stock portfolio does, but with where the world is currently, I feel like I’ve made a sound investment.
When I think about the pieces I’ve reached for most this month, it’s my tiny bowl collection. I use them to store medication, for chopped herbs while cooking, or as the perfect addition to a meat and cheese board to hold nuts, dips, and other accoutrements. Some are storing jewelry, others are holding random nails I can’t seem to find a proper place for.
I really can’t speak more highly of them, and if I find a good one in a vintage store, I always have to buy it. Above are a selection I found across the web if you’re looking to expand or start a collection.” — Molly Sparks Sailors
❋ Breakfast Tacos by Betty Williams
“Easy and delicious, any time of day! Breakfast tacos are customizable and riffable. It’s easy to sub in bacon and cooked potatoes for the sausage and hash browns, add black beans for extra heft, or swap in corn tortillas for the flour ones. Make these your own!
Notes:
It’s easy to prep some of these ingredients ahead of time and reheat when ready to eat. The sausage and hash browns can both be cooked, cooled, and refrigerated for a few hours (or a day) in advance. The pico de gallo can also be made a day ahead. FYI, scrambled eggs are best made right before eating.
An optional step that I think is worth doing: heat the tortillas in a dry skillet over high heat. This will not only warm them, but slightly char and crisp the edges, giving them a lovely toasty flavor and appearance.” — Betty Williams
❋ Best Sourdough Hot Cross Buns
“I didn’t grow up with hot cross buns. But my friend Celia did, and every Easter she makes the most gorgeous, perfectly plump hot cross buns for everyone to share. Talk about baker’s envy! (fun fact: she taught me how to bake this sourdough bread recipe too).
Inspired to play around, this is my hot cross bun recipe with active sourdough starter. My secret: combine the butter and flour first before adding the rest of the ingredients. It’s a step is most recipes skip. You’ll get soft, fluffy buns with a tender signature texture every time.
Head’s up: I use apricot jam for the glaze (instead of sugar) and cream cheese icing for the cross (instead of a flour paste). A standout addition to your sourdough bread recipes for sure.”
❋ Perfectly Pink Deviled Eggs Recipe
“Dating back to ancient Rome, devilled eggs have long been a favourite appetiser at gatherings around the globe. Their simplicity and versatility make them a popular choice for everything from casual picnics to formal dinners. But what exactly are deviled eggs? Let’s crack open this classic dish and find out! At its most basic, a deviled egg involves a hard-boiled egg, cut in half, with the yolk removed and mixed with other ingredients to create a tasty filling. This filling is then spooned or piped back into the hollowed-out egg white.
The “Devil” in Devilled Eggs
The term “deviled” dates back to the 18th century and was used to describe food that was cooked with spicy or hot seasonings, giving it a bit of a kick. So, when we talk about deviled eggs, we’re typically referring to eggs that have a bit of a zing to them, thanks to the addition of ingredients like mustard, paprika, cayenne pepper, or horseradish.”
More links:
❋ Duck Spa
❋ Spring Color Combinations for Men
Have a beautiful Easter weekend! New digital issue dropping soon :)
— Rocky
❋ All our digital issues are free to peruse. Explore our latest:
❋ Winter 25/26 Coffee Table Book (Print)
❋ Explore the full WARKITCHEN archive here.
❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.