Homemade applesauce is fun to make and can release wonderful aromas in your kitchen. If you’re an applesauce lover, you may already know that applesauce has evolved from the plain old apples, water and sugar recipe of the past. Now, there are exciting twists to the standard recipe that makes eating a bowl of applesauce fun.  >> more

There are many varieties of raspberries, but the most frequently cultivated is the red raspberry.  Wild raspberries are very similar to the red raspberry, but they tend to be smaller and more intensely flavored.  >> more

California also produces a large portion of the world’s orange supply; Florida’s oranges produce a sweeter juice, while California’s oranges tend to be more aesthetically pleasing.  Other orange industry leaders include China, India, Mexico, and Spain.  >> more

California avocados, with their higher fat content, are the most flavorful.  The Hass is the most popular, owning 80 percent of the market; postman Rudolph Hass planted the first of its kind in the 1920s in California.  >> more

Watermelon is the most common variety of melon, with approximately 50 sub-types available.  It originated in Africa and there is evidence that dates its cultivation back to the Bronze Age.  >> more

When shopping for fresh cranberries, look for plump berries with bright, shiny skin.  Their scarlet tone can range from light to dark red.  >> more

Despite its longstanding public image as a Hawaiian fruit, the pineapple actually hails from South America.  It did not take root in the islands until the 1790, when Captain James Cook brought it to Hawaii long after Spanish and Portugese explorers had transplanted them throughout Europe and other parts of the world.  >> more

Bananas are actually part of the same botanical family that includes the lily and orchid.  There are about a thousand varieties of bananas, although the type that is familiar to most of us is the Cavendish or Giant Cavendish.  It defines what most of us think of when we hear the word banana – smooth yellow skin, creamy pale flesh, all rolled up in a neatly rounded crescent shape.  >> more

Like the juice of lemons, lime juice prevent oxidation and therefore can be sprinkled on fresh-cut fruit to prevent it from browning.  Its chemical properties also make it a valuable addition to marinades.  Lime juice serves as a wonderful salt substitute for people who are regulating their sodium intake.  Its piquancy enhances the flavor of many foods.  >> more