Everyone has their “thing” that’s gets them all excited and pumped up. While I’ve become a real chocolate nerd (search chocolate on this site and you’ll get it), since childhood I’ve nerded out on fruits and vegetables. 

Seriously, I don’t think there’s a fruit or veggie that I don’t like, (one exception, see below) and always have. I was the kid who’s parents NEVER had to say, “eat your vegetables.” Even Brussels sprouts – I liked those way before they got trendy.

#CelebrateFreshImage preview

So, when I’m invited to a luncheon event at the NY Produce Show – the largest produce show in the country, I’m going. Yes, they gave us lunch, but just walking the convention floor is to be immersed in the freshest and most diverse variety of produce anywhere. Had any hibiscus lately?

During the luncheon, Robert Schueller of Melissa’s Produce gave us insights on newer specialty fruits & veggies.  Melissa’s is the largest grower and distributor of specialty produce in the country – more than 2500 different forms of produce, from the “micro” & “mini” varieties, to the exotic and rare. Here’s just a little of what I learned:

Red dragon fruit : Nice to look at (photo: iStock)

Red dragon fruit: I’ve always thought these tasted “so-so”.  Not bad, just too bland to spend the money on.  Well, it’s not me – Schueller says they ARE bland — they only look delicious.  OK, hard pass.

Yellow dragon fruit: Eat THIS one! photo: iStock

 

But…the YELLOW dragon fruit is deliciously sweet. Schueller explained it’s just the nature of these fruits: the red one is for show, the yellow dragon fruit is holds the flavors.  Got it. I’m camp yellow here.

 

 

The Tasting Table!

“The Produce Ambassador“, Jill Overdorf, brought each table a whole assortment of cool produce treats for us to taste.

Clockwise from top left:

All different — & all delicious!

  • “Zespri” yellow kiwi (edible skin on these!)
  • Pomelo (the largest citrus fruit, less tart than grapefruit)
  •  Yellow dragon fruit
  • Fuyu persimmon (this one is OK to eat when it’s firm), & it’s my fave winter fruit!)
  • Golden berries with the skin
  • Baby radishes with stems (all edible)
  • Kumquats (eat peel & all — these were fabulous)
  • Center: Goldenberries, skin removed (sweet, tart, juicy)
The black morsel, center right, is black garlic, new to me, and milder than the regular white variety.

 

Hack the Cost of Fresh Fruit

As much as I love trying any and all specialty fruits and veggies, they’re often pricey, even in season. On a budget? No worries — and who isn’t?  There’s a way to live a delicious, life that includes specialty produce but without bringing a mortgage broker to the market with you. 

My hack:

Use specialty  fruits as “accents” to add color & extra taste & make your bowl of fruit special.
 Here’s what went into today’s bowl:

  • Honeycrisp apple
  • Ripe Bartlett pear (is it ripe? “Check-the-neck” — it should give a little),
  • Fuyu persimmon
  • Goldenberries
  • My “accents”: a few blackberries & Goldenberries.

People eat with their eyes, so having something cool-looking in the fruit bowl is enticing!  This bowl looks appetizing and it is – and it motivates me to eat my fruit every day without getting bored — even in winter! 

BONUS: It’s a huge bowl of fruit. I’ll have half at breakfast, the other half waits for me in the afternoon.  Snack hack!  

Cut-To-The-Chase Takeaway for 2025:

Food Mantra 2025: (From the Foundation for Fresh Produce): “Every time you eat, #haveaplant”!  They’re all good, so you choose!