The California Hass avocado season historically starts as early as January/February in San Diego and works its way north as each area of California finishes their harvest and another area begins.  The beginning of the year is when the California Hass Avocado must pass the minimum allowed level of oil content before being picked. Understanding the geography of where your Hass avocado is grown will help you choose the best flavor.

Mexican avocados are at the tail end of the season. They have been on the tree for a longer time and are more mature, meaning they ripen quicker, have a higher oil content and should be eaten firm. A new crop of California Hass avocados is now being harvested. Buyers should be aware of the avocado growing cycles and know that they can be disappointed with an early crop.

Bacon Avocados have smooth bright green skin and creamy pale green flesh. Their mild flavor is delicious on avocado toast or in a winter citrus salad. Be careful when cutting this avocado into slices as the skin is very thin and delicate. We recommend peeling back the skin and then slicing the avocado.

Blood orange flesh is super sweet and a deep red almost purple color with a floral fragrance and berry flavor,  They are packed with vitamin C, carotenoids and are high in potent antioxidant properties. Choose a blood orange the same as you would any citrus, look for the heaviest fruit which means more juice. Cut into segments and enjoy fresh, in salads, desserts, or juices and smoothies.

The large Intennza Papaya has a melon-like flavor, fragrant aroma and beautiful salmon red interior. The flesh is firm, but juicy, with one of the sweetest and least acidic flavors of any papaya variety. Read on to learn how to cut and enjoy papayas, more health benefits and storage and ripening tips.

Pummelos are the largest fruit in the citrus family and are best recognized by their refreshing, clean citrus fragrance. The Pummelo can be cut open and segmented in 4 easy steps.

Kumquats are a unique member of the citrus family and are thought to come from China.  The two main varieties of kumquats are the sweet and tart oval shaped Nagami and the sweet round Meiwa.  There are many other varieties of kumquats and hybrid kumquats including the Mandarinquat.

Moro Blood Oranges are now coming out of the Central San Joaquin Valley. The red flesh varies in intensity depending on the variety, location where the trees are grown and the degree of fruit maturity.

Yuzu has a tart, sour taste and has been described as similar to a grapefruit with overtones of orange and lemon. In fact, the flavor and incredibly aromatic fragrance is unique and difficult to describe and must be experienced to understand its lure.  Yuzu is rarely eaten out of hand and is highly coveted for the aromatic zest and tart juice.