• Mild licorice flavor
• Eat raw, sauteed, baked or add to soup or chowder

• Braeburn apples have a robust spicy-sweet flavor with a hint of nutmeg and cinnamon
• Excellent for pies; good for salads, sauces, baking, freezing & snacking

• Nutty with sweet undertones and a tender skin that snaps cleanly to the bite
• Excellent for fresh eating, salads, pies, & baking; Good for freezing.

• Crisp with a sugary-sweet flavor that resembles that of freshly pressed apple juice
• Excellent for fresh eating; very good for salads, pies, baking & freezing

• Mild sweet and vanilla-like flavors with a floral aroma
• Excellent for fresh eating, salads and sauce; Very good for pies, baking & freezing

• Consistently sweet with a silky texture and crisp, thin skin
• Excellent for pies, sauce, and baking; great for fresh eating

• Firm with strong tartness resembling that of a lemon
• This famously green apple is bound to make your mouth water
• Excellent for salads, sauces, freezing, poaching & baking

• Juicy with a refreshing sweetness similar to fresh apple cider.
• Crisp with a unique skin that fractures cleanly with each bite
• Excellent eaten fresh or sliced into a salad

• Aromatic with honey-like sweetness and moderate acidity
• Excellent for fresh eating, salads and baked goods

• Sweet with a tart tang
• Very juicy with a tender flesh
• Excellent for fresh eating, salads or sauces

• Zippy with a dense skin, tart flavor and effervescent finish
• Excellent for fresh eating, salads, pies & sauce; good for baking & freezing

• An American classic with mild sweet flavors and only a few notes of acidity
• Great for fresh eating and salads

• Sweet-mellow flavor
• Cross between a Gala and Red Delicious Apple
• Excellent for fresh eating, salads, with cheese and sauces

• Ivory shoots are very crisp.
• Great addition to a salad, sandwich or stir-fry

• Mild bitter flavor
• Often served as an addition to salads
• They can also be baked, braised or fried

• Stalks are mild with a hint of sweetness
• The leaves carry a light cabbage flavor
• Cook this as a vegetable or use it raw in a salad

• Delicate mild to sweet flavor
• Crisp firm texture

• Mild flavor similar to celery and parsley
• The flavor is enhanced when boiled, braised, sautéed or baked
• Add raw to any salad

• Stalks have a crisp, celery like flavor
• The leaves are often used like spinach
• When left raw they impart a beet-like flavor

• Similar to the yellow squash
• A wonderful addition to soups, stir-fry or sautéed
• Slice or chop and use raw like a cucumber

• Sweet
• Adds a notable flavor to salad, stew and stir-fry

• Can be grated, sliced or shredded.
• Adds flavor to meats, vegetables and desserts

• More delicate flavor than red beets
• Does not bleed when cooked
• Enjoy cooked, roasted, pickled or raw

• Aromatic, peppery salad green
• High in Vitamins A & C

• Flavor similar to cabbage and kale
• Traditionally boiled until very soft

• Slightly bitter flavor, yet appetizing
• Serve raw or cooked
• Make a great addition to any salad

• Mild cabbage flavor
• Steam, sauté, eat raw or use as a garnish
• Contains high levels of Beta Carotene and Vitamins C & E

• Adds a pungent, peppery flavor to recipes
• Steam, sauté, cook or eat raw
• Contains high levels of 9 vitamins, 7 minerals and dietary fiber

• Popular salad green
• Tender but firm leaves are comparable to Belgin Endives or escarole with a bittersweet flavor

• Spicy, peppery salad green
• Often a refreshing alternative to lettuce in salads and a popular addition to sandwiches

• Slightly peppery, with a stronger flavor than traditional parsley
• Excellent source of Vitamins A and C

• More delicate flavor than a normal eggplant
• Has a thinner skin, smoother flesh and fewer seeds than a normal eggplant

Jicama

• Delicate slightly sweet flavor
• Serve cold, raw or on a vegetable platter
• Use in soup, stew, stir-fry or salad

• Spectacular, sweet and tangy flavor
• Add slices to marinades, sauces, fruit salads and pastries

• Zesty orange flavor
• Eat the skin and all
• Sweet on the outside, tart on the inside

• Mild onion flavor after cooking
• Great for soup, stew or as a delicious side dish served with butter

• Sweetest lemons around
• The flavor is reminiscent of a sweet lemon and mandarin blend
• Naturally less tart and great for baking, preserving or making lemonade

• Fragrant, mildly sweet and juicy
• They add sweetness to fruit salads and are refreshing when used in drinks, such as fruit punch or daiquiris

• Juicy and lightly sweet
• Golden yellow melons with a wrinkled exterior
• Creamy-green flesh

• Sweetly unique flavor
• Oblong Crenshaw Melon has a greenish yellow, wrinkled exterior
• Tender orange fresh

• Best taste of both honeydew and cantaloupe
• Great for fresh eating

• similar to a honeydew, but not as sweet
• Great for fresh eating
• The outside of the melon is similar to a watermelon

• Richer flavor than button mushrooms
• Coffee colored
• More nutrients than button mushrooms

• Taste a bit like seafood
• Cut out the stem, cook the tender parts using any method
• Soft chewy texture

• Rich smoky flavor
• Cook them using any method
• Great sautéed or in soup

• Sweeter than head cabbage
• Great uncooked for coleslaw or salad; also try it cooked in soup or stir-fry

• Pink navel oranges that are extremely delicious
• The fruit and juice have a deep orange flavor with sweet-cherry flavored undertones

• Cinnamon-brown color that does not change during ripening
• When ripe, the flesh is tender and sweet
• Use for snacking, baking or poaching

• The flesh is silky soft and has a creamy texture
• Very sweet and abundantly full of juice
• Ripe when it yields to gentle pressure on the stem end

• Very sweet
• Great for snacking
• Small winter pear that will turn bright yellow when ripe

• Sweet, aromatic and spicy flavor
• Ideal for desserts, pickling or snacks
• One of the smallest pears
• Dark maroon or olive green color

• One of the hottest chiles grown
• Lantern shaped and about 2" in length
• It is 30-50 times hotter than a jalapeño
• Mainly use in salsa, chutney, marinade for seafood and goes well with tropical fruit

• Used interchangeably between Red and Green Serranos, however the red will be sweeter
• Excellent in salsa, pickled or roasted and used in sauce
• Often used decoratively

• Unique taste with a combination of pumpkin, plum and honey.
• Should be eaten when they are very soft
• They make a great dessert

• Sweet to tart flavor
• Ripe when flesh is yellow and edges are green or brown
• Great for snacking, in salad or as a garnish
• Also known as Carambola

• Exceedingly juicy and has a flavor that does not need added sugar
• Cut in half, loosen segments and eat with a spoon

• Buttery taste
• Golden flesh