Troy LeCheminant: 213-507-1088(Organics)

Jeff Sunahara: 213-507-9762

Manny Aguilar: 213-305-7626

Gisel Arenas: 323-621-9696

Rosa Santos: 231-624-8676

Red Delicious apples are available domestically year-round. This heart-shaped fruit comes in both blush and striped varieties. Red Delicious are mildly sweet making them great for snacks and salads.

These bright, green apples are crisp and juicy with a wonderfully tart taste. Granny Smith apples are available domestically year-round; warmer days and cool night ensure a fantastic crunch and great flavor. These apples are perfect for making apple pie or candy apples.

Shades of red and orange with a hint of yellow make this apple stand out amongst other varieties. In the past 15 years, Gala apples have significantly grown in popularity. Their mildly sweet taste makes the perfect snack or making apple crisp.

Pale green to golden yellow and speckled with small lenticels. These apples are closely related to the red delicious but have a balanced sweet/ tart flavor. The firm crisp texture makes for excellent eating or used  in salads

The Fuji Apple was introduced to the United States from Japan in the 1980s and becomes more popular with every passing year. Fuji apples radiate a beautiful reddish-pink color, which is caused by the cool Washington climate. It is popular in baking because of its extremely sweet and juicy flavor.

A stunning cast of crimson with a chartreuse hue underneath cover the unique sweet-sour flesh of the Jonagold Apple. Jonagolds develop as a large fruit with a thin skin. It is also a triploid meaning that it needs a second type of apple for pollination for it is not capable of self-pollination. The aromatic honey scent makes it a popular dessert apple.

The Newtown Pippin apple was cultivated by the American Colonies for export to Great Britain. It is a light green apple with striking hues of yellow and a slight russet around its stem. The tart flavor of the Newtown Pippin makes them an excellent choice for creating unique dishes.

The Jonathan apple is generally medium to large in size with a crimson red color over a blushed yellow. The tough skin of the Jonathan apple protects its sinfully sweet flesh.

McIntosh apples are unique in look and taste with their glowing red and green skin, pearly white flesh, and tart flavor. The McIntosh apple is grown in New England and Eastern Canada and develops to a generally small to medium size. The McIntosh is a good choice for adding a unique tart taste to salads, pastries, smoothies, and more.

The Rome Apple is known for its round shape and thick, glossy skin. Rome Apples are used commonly in baking because the flavor grows richer as is it cooked. They offer a mild, sweet, tangy taste, with a slight floral aroma.

The Braeburn apple has a sweet-tart flavor and a color that can range from orange to red over a hue of yellow. Braeburns are harvested in Washington during September and early October. They are imported April through July from New Zealand and Chili.

The widely popular Honeycrisp apples have red and pale green skin with frosted white flesh. They exude a fresh aroma and their flesh is sweet, giving every bite a delicious, candied crunch. Minnesota has made it its official state fruit since it is the most commonly grown apple there.

Also known as “Pink,” the Pink Lady’s irresistible tart bite and sweet flavor are its trademark characteristics. The apple produces a bright pink pigmentation and sweet taste due to the cool climates where it grows. The Pink Lady is slow to oxidize when cut, making it an excellent choice for cheese boards, sandwiches, and salads.

The white-spotted skin of the Cameo creates a distinct look that makes this apple one of a kind. This unique apple comes with a sweet taste and a great crispy crunch. Cameo apples store very well making them great for late-season availability.

The Bartlett Pear has a true pear shape. When people think of a pear they usually visualize the bartlett and its flavor. The bartlett is harvested while the skin is green and the skin of the fruit will turn yellow as the fruit ripens at room temperature.

Just like the Green Bartlett changes color as it ripens, so does the Red Bartlett. The Red Bartlett starts as a dark red color with light vertical striping then changes to a bright red color as it ripens. The Red Bartlett when unripe is crisp and tart. After it matures it becomes sweet and juicy.

Green D’Anjou pears are egg-shaped. They have a large round lower half that begins to taper off above the mid-point to a narrower rounded top. The skin of the D’Anjou pear is bright green and sometimes will have red blush. The skin color of the D’Anjou changes color varies slightly as it ripens.

The shape of the Red D’Anjou pear is the same as the Green D’Anjou Pear. The color of the Red D’Anjou varies however, it is generally a dark maroon color with light vertical stripes created by the sun as the fruit hangs on the tree. Red D’Anjou Pears change slightly in color as they ripen.

The Bosc pear has a characteristic curved stem and a long neck that gradually widens to a large round base. Bosc pears have a trademark brown russet color that covers the skin of the pear. This variety can range from full russet color to only slightly russeted, although the amount of russet does not affect the eating quality of the pear.

The Comice pear is a has a very unique shape among the many pear varieties. The Comice is large and round at the base, with a very short neck at the stem end. The Comice pear has green skin and can sometimes have a red blush cheek on the pear. The Comice pear is well known for its smooth creamy sweet flavor.

The Seckel pear is a very small pear and has a characteristic short, stubby, round shape with a small neck at the stem end. The Seckel pear has olive-green skin with a dark maroon blush which can sometimes cover the whole surface of the pear. The Seckelpear can be used as a decoration or even canned whole to be used as gifts.

The Concorde pear has a unique shape among the other pear varieties. The Concorde pear is most recognized for its long skinny body that tapers off at the pointed neck at the stem end. The Concorde Pear will often have a golden russet color on the skin of the pear. The Concorde Pear does not have to be ripe to be sweet.

The Forelle pear is one of the smallest of the pear varieties. The Forellepear has an asymmetrical shape with a small round body that tapers to a short stubby neck at the stem end. The trademark characteristic of the Forelle pear is its red lenticels.

The Starkrimsonpear is one of the first varieties of pears to be harvested during the new crop season. Starkrimson pears have bright red skin and a thick stem. They have a very subtle sweetness.

Brown like a Bosc, this anjou shaped pear is great for cooking. Sweet and smooth textured, this pear variety has a flavor all of its own. This variety’s season is very short, with limited production in September and October out of the Northwest.

The Taylorgold pear has the same basic shape as its parent the Comice pear. The Taylorgold pear is an offshoot of a Comice and was originally grown in New Zealand.

There are nine different varieties of Asian pears; Cho Juro, Hosui, Kikusui, Kosui, Shinko, Shinseiki, Tsu Li, 20th Century, and Ya Li. The two more common varieties are the Ya Li and the Hosui. The Ya Li has light yellow skin with a round body and a slight taper at the stem end. The Hosui is a brown skin pear with a round shape.

Apples

1. Store unwashed apples in the coldest part of your refrigerator

2. Apples are best stored 33 to 35 degrees with good humidity and some air circulation.

3. Don’t store apples with strong-smelling foods like onions and garlic. Apples can easily take on the odor of those foods.

4. Keep apples away from potatoes as they release gas as they age which causes apples to spoil.

5. To store an entire box of apples, consider a second refrigerator or keep the box in a cool, dark place. Wrapping each apple in paper will provide additional protection and delay ripening.

Pears

1. Pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.

2. Ripe pears should be stored in a refrigerator set at 35 to 45 degrees, leave unripe pears at room temperature in order to induce ripening.

3. To determine if a pear is ripe, check the neck of the pear daily. Apply gentle pressure with your thumb to the stem end of the fruit. Once it gives slightly to pressure, it is ripe and ready to eat.

Apple

Pear