Pluots, Apriums, and the Flavorful World of Hybrid Fruit
Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine
A Bounty of Summer Stone Fruit in a Salad
Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream
Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores
On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'
This GMO Apple Won't Brown. Will That Sour The Fruit's Image?
To Grow Sweeter Produce, California Farmers Turn Off The Water
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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"lilavolkas":{"type":"authors","id":"5404","meta":{"index":"authors_1591205172","id":"5404","found":true},"name":"Lila Volkas","firstName":"Lila","lastName":"Volkas","slug":"lilavolkas","email":"lilavolkas@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lila Volkas | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lilavolkas"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137656":{"type":"posts","id":"bayareabites_137656","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137656","score":null,"sort":[1588385430000]},"guestAuthors":[],"slug":"apricot-clafoutis","title":"Apricot Clafoutis","publishDate":1588385430,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003ci>Jacques Pépin: More Fast Food My Way\u003c/i>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/211-jpepinmff-apricotclafoutis-recipe.pdf\" target=\"food\" rel=\"noopener noreferrer\">\u003cstrong>Printer-friendly recipe\u003c/strong>\u003c/a> [pdf]\u003c/p>\n\u003cp>A clafoutis is somewhere between a sweet omelet and a custard. Made with fruit, often cherries or apples, it is a classic throughout France, with small variations from region to region and, sometimes, different names. It can be called \u003cem>flan aux fruits\u003c/em> or a \u003cem>flognarde\u003c/em>, but most often is known as clafoutis. My recipe is made with canned apricots. Try different brands: some are much better than others. Serve the clafoutis directly from the skillet or unmold it onto a serving plate and serve in wedges. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp class=\"recipe\">\u003cstrong>4 servings\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 can (8.25 ounces) apricot halves in syrup\u003c/li>\n\u003cli>1/4 cup all-purpose flour\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>1/4 cup sour cream\u003c/li>\n\u003cli>1 tablespoon confectioners' sugar\u003c/li>\n\u003c/ul>\n\u003cp class=\"recipe\">Preheat the oven to 400 degrees. Melt the butter in an 8-inch nonstick skillet.\u003c/p>\n\u003cp class=\"recipe\">Drain the apricots, reserving the syrup. You should have 6 to 8 apricot halves and 1/2 cup syrup. Using a whisk, mix the syrup with the flour in a medium bowl. Add the eggs, sugar, sour cream, and 1 tablespoon of the melted butter from the skillet and mix until you have a smooth batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"recipe\">Pour the batter into the butter remaining in the skillet and arrange the apricot halves on top, spacing them evenly. Place the skillet over high heat for about 2 minutes and then transfer it to the oven. Bake for 18 to 20 minutes, or until lightly browned and puffy. Remove from the oven and sprinkle the confectioners' sugar on top. Cool to lukewarm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp class=\"recipe\">Serve the clafoutis directly from the skillet in wedges or unmold. To unmold, make certain that the clafoutis is free from the sides of the pan; if necessary, run a sharp knife around the edge to release it. Then place a piece of plastic wrap on top of the dessert and invert it onto a plate. Place another plate on top of the inverted clafoutis and invert it again so the crusty side is on top. Remove the plastic wrap, cut into wedges, and serve.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012862,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":361},"headData":{"title":"Apricot Clafoutis | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Apricot Clafoutis.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Apricot Clafoutis","datePublished":"2020-05-02T02:10:30.000Z","dateModified":"2020-07-17T19:07:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137656 https://ww2.kqed.org/bayareabites/?p=137656","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/apricot-clafoutis/","disqusTitle":"Apricot Clafoutis","path":"/bayareabites/137656/apricot-clafoutis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Jacques Pépin: More Fast Food My Way\u003c/i>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/211-jpepinmff-apricotclafoutis-recipe.pdf\" target=\"food\" rel=\"noopener noreferrer\">\u003cstrong>Printer-friendly recipe\u003c/strong>\u003c/a> [pdf]\u003c/p>\n\u003cp>A clafoutis is somewhere between a sweet omelet and a custard. Made with fruit, often cherries or apples, it is a classic throughout France, with small variations from region to region and, sometimes, different names. It can be called \u003cem>flan aux fruits\u003c/em> or a \u003cem>flognarde\u003c/em>, but most often is known as clafoutis. My recipe is made with canned apricots. Try different brands: some are much better than others. Serve the clafoutis directly from the skillet or unmold it onto a serving plate and serve in wedges. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp class=\"recipe\">\u003cstrong>4 servings\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 can (8.25 ounces) apricot halves in syrup\u003c/li>\n\u003cli>1/4 cup all-purpose flour\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>1/4 cup sour cream\u003c/li>\n\u003cli>1 tablespoon confectioners' sugar\u003c/li>\n\u003c/ul>\n\u003cp class=\"recipe\">Preheat the oven to 400 degrees. Melt the butter in an 8-inch nonstick skillet.\u003c/p>\n\u003cp class=\"recipe\">Drain the apricots, reserving the syrup. You should have 6 to 8 apricot halves and 1/2 cup syrup. Using a whisk, mix the syrup with the flour in a medium bowl. Add the eggs, sugar, sour cream, and 1 tablespoon of the melted butter from the skillet and mix until you have a smooth batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"recipe\">Pour the batter into the butter remaining in the skillet and arrange the apricot halves on top, spacing them evenly. Place the skillet over high heat for about 2 minutes and then transfer it to the oven. Bake for 18 to 20 minutes, or until lightly browned and puffy. Remove from the oven and sprinkle the confectioners' sugar on top. Cool to lukewarm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp class=\"recipe\">Serve the clafoutis directly from the skillet in wedges or unmold. To unmold, make certain that the clafoutis is free from the sides of the pan; if necessary, run a sharp knife around the edge to release it. Then place a piece of plastic wrap on top of the dessert and invert it onto a plate. Place another plate on top of the inverted clafoutis and invert it again so the crusty side is on top. Remove the plastic wrap, cut into wedges, and serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137656/apricot-clafoutis","authors":["186"],"series":["bayareabites_16657"],"categories":["bayareabites_16661"],"tags":["bayareabites_16659","bayareabites_1820","bayareabites_244","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660"],"featImg":"bayareabites_137659","label":"bayareabites_16657"},"bayareabites_130068":{"type":"posts","id":"bayareabites_130068","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130068","score":null,"sort":[1534181606000]},"guestAuthors":[],"slug":"pluots-apriums-and-the-flavorful-world-of-hybrid-fruit","title":"Pluots, Apriums, and the Flavorful World of Hybrid Fruit","publishDate":1534181606,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Once upon a time, there were cherries in the spring, followed by apricots, nectarines, peaches, and plums in the summer, spilling over into fall. Our choices were simple, or so they seemed.\u003c/p>\n\u003cp>Today, stone fruit season brings all of the above and everything in between in a rainbow of colors and flavors: apriums, pluots, nectaplums, peacharines, pluerries, and even peacotums (part peach, part apricot, part plum). Where did these designer breeds come from?\u003c/p>\n\u003cp>In the age of genetic engineering, the term “hybrid” can raise eyebrows and concerns for eaters. \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a>, an organic fruit farm based in Parlier, is one of a number of Ferry Plaza sellers who grow \u003ca href=\"https://cuesa.org/food/pluots\">pluots\u003c/a> and other modern hybrids. “We get a lot of questions at the stand,” says fourth-generation farmer Bryce Loewen. “I think it’s great that people are thinking about GMOs. They’re worried about that stuff, and rightly so in my opinion.”\u003c/p>\n\u003cfigure id=\"attachment_130071\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/blossom_bluff.jpg\" alt=\"Blossom Bluff Orchards Bryce Loewen and family\" width=\"610\" height=\"407\" class=\"size-full wp-image-130071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Blossom Bluff Orchards Bryce Loewen and family \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Family Trees\u003c/h2>\n\u003cp>Hybridization is nothing new, nor was it invented by humans. For thousands of years, new plant varieties have developed in nature through mutation as well as crosses between plants. “A lot of the varieties that have been established for hundreds of years were the result of hybridizing, whether it was prompted by humans or not,” says Bryce.\u003c/p>\n\u003cp>In classical plant breeding, the fruit breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed. This type of artificial selection can take place between varieties within the same species (intraspecific) or between closely related species (interspecific). Although classical plant breeding methods have become more technologically complex over the years, the basic concept remains the same.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In contrast, \u003ca href=\"http://www.motherearthnews.com/real-food/hybrid-seeds-vs-gmos-zb0z1301zsor.aspx\">genetic engineering\u003c/a> is a modern invention developed in the late 20th century. Genetically modified plants are created in a laboratory using high-tech methods to insert genetic material from one plant or organism into the genes of another plant, creating species that would have almost no chance of occurring in nature.\u003c/p>\n\u003cp>Some of the earliest experiments in selective plant breeding were conducted around the turn of the 20th century by pioneering horticulturist \u003ca href=\"http://en.wikipedia.org/wiki/Luther_Burbank\">Luther Burbank\u003c/a>, who developed the first plumcot (a 50/50 plum-apricot hybrid) and the Santa Rosa plum, as well as hundreds of other varieties of fruits and vegetables, on his farm in Sebastopol. While the plumcot was too delicate for commercial success, Burbank broke new ground and planted the seeds for breeders to come.\u003c/p>\n\u003cfigure id=\"attachment_130072\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/zaiger_fruit.jpg\" alt=\"Fruit bowls\" width=\"600\" height=\"381\" class=\"size-full wp-image-130072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-520x330.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Fruit bowls \u003ccite>(Dave Wilson Nursery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Flavor King\u003c/h2>\n\u003cp>In the latter half of the 20th century, aesthetics, durability, and storability guided much of plant breeding, which meant flavor took a back seat. But in recent years, there has been a dramatic shift toward sweetness, due in large part to \u003ca href=\"http://www.davewilson.com/product-information-general/about-zaiger-genetics\">Floyd Zaiger\u003c/a>, a man who is considered by many fruit aficionados to be the modern master of interspecific fruit breeding.\u003c/p>\n\u003cp>“If a variety doesn’t have flavor, it doesn’t go anywhere,” says Dennis Tarry, CEO of \u003ca href=\"http://www.davewilson.com/\">Dave Wilson Nursery\u003c/a> in Modesto, the exclusive licensor of varieties introduced by Zaiger. “Much to the betterment of the industry, people actually want to eat their fruit as opposed to letting it rot in a fruit bowl.”\u003c/p>\n\u003cp>In 1989, Zaiger built on Burbank’s work when, after many years of plant breeding, he \u003ca href=\"http://www.gourmet.com/magazine/2000s/2000/09/matchmaker\">introduced and trademarked the pluot\u003c/a>, a plum-leaning stone fruit developed by crossing multiple generations of plum-apricot hybrids, and the aprium, another plum-apricot hybrid that tends toward the apricot side of the spectrum. Flavor King and Dapple Dandy pluots bear Zaiger’s trademark, as do many other popular interspecific and intraspecific varieties.\u003c/p>\n\u003cp>Controlled breeding takes many years of meticulous work, and there is no guarantee that the biological cross will yield the desired fruit. “It’s such a shotgun approach,” says Tarry. “Zaiger plants 50,000 to 60,000 of these crosses a year. We might wind up with six varieties that actually have characteristics that the fruit industry might find appealing. It’s a terrible labor of love to go through all that effort.” \u003c/p>\n\u003cp>Pushing the envelope of interspecific plant breeding, in 2007 Zaiger patented the \u003ca href=\"http://www.sfgate.com/homeandgarden/article/Peacotum-a-triple-treat-from-the-garden-3180956.php\">Bella Gold peacotum\u003c/a> in 2007. A three-way cross, the peacotum combines the sweetness of a peach with a hint of the plum’s tartness, all wrapped in an apricot-like fuzzy skin.\u003c/p>\n\u003cp>When Blossom Bluff Orchards started bringing peacotums to farmers markets several years ago, the fruit were met with curiosity and quickly embraced. “Unlike some pluots, they really stand out,” said Bryce. “They’re very obviously something different, and the flavor is hard to compare.”\u003c/p>\n\u003cfigure id=\"attachment_130073\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Damson_plum_fruit.jpg\" alt=\"Damson plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-130073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Damson plums \u003ccite>(Jonathan Billinger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back to Basics\u003c/h2>\n\u003cp>Staying ahead of stone fruit trends is not the only priority at Blossom Bluff, which grows upwards of 120 varieties. The Loewens are always seeking out cultivars that have unique flavor profiles and market demand, while filling in any gaps in their harvest calendar.\u003c/p>\n\u003cp>“We’re constantly looking at new varieties, but we’re also seeking out old ones,” says Bryce. One exaple is the classic yellow-fleshed Le Grande nectarine, which was developed near Parlier in the 1940s. “It was a gold standard for nectarines for a long time. We didn’t have that variety, but \u003ca href=\"http://www.masumoto.com/about-us/\">Mas Masumoto\u003c/a>, who’s just down the road from us, gave us scion wood from his trees to graft.”\u003c/p>\n\u003cp>The Loewens have also grown \u003ca href=\"http://en.wikipedia.org/wiki/Damson\">Damson plums\u003c/a>, an English subspecies with a long history. Damsons are not the sweetest of stone fruit, but their distinctive blue-purple skin and complex, somewhat astringent flavor have made them a favorite among jam makers.\u003c/p>\n\u003cp>Zaiger continues to dream up new stone fruit crosses to grace future orchards, just as nature and growers have been conspiring for centuries to bring out the best in summer’s harvest. “It’s hard to find a plum that doesn’t have some suspected crosses,” says Tarry. “Even the Santa Rosa plum, which we’ve loved for decades, is believed to have some apricot blood in it.”\u003c/p>\n\u003cp>\u003ci>Learn more in \u003ca href=\"https://cuesa.org/article/taste-sunshine-farmers-market-guide-stone-fruit\">CUESA’s Farmers Market Guide to Stone Fruit\u003c/a>. Look for Blossom Bluff Orchards at the Ferry Plaza Farmers Market on Saturdays. This article was updated from a \u003ca href=\"https://www.kqed.org/bayareabites/68950/getting-to-the-bottom-of-the-peacotum\">previously published version\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Today, stone fruit season brings a rainbow of colors and flavors: apriums, pluots, nectaplums, peacharines, pluerries, and even peacotums.","status":"publish","parent":0,"modified":1534181606,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1119},"headData":{"title":"Pluots, Apriums, and the Flavorful World of Hybrid Fruit | KQED","description":"Today, stone fruit season brings a rainbow of colors and flavors: apriums, pluots, nectaplums, peacharines, pluerries, and even peacotums.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pluots, Apriums, and the Flavorful World of Hybrid Fruit","datePublished":"2018-08-13T17:33:26.000Z","dateModified":"2018-08-13T17:33:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130068 https://ww2.kqed.org/bayareabites/?p=130068","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/13/pluots-apriums-and-the-flavorful-world-of-hybrid-fruit/","disqusTitle":"Pluots, Apriums, and the Flavorful World of Hybrid Fruit","nprByline":"Brie Mazurek, CUESA","path":"/bayareabites/130068/pluots-apriums-and-the-flavorful-world-of-hybrid-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once upon a time, there were cherries in the spring, followed by apricots, nectarines, peaches, and plums in the summer, spilling over into fall. Our choices were simple, or so they seemed.\u003c/p>\n\u003cp>Today, stone fruit season brings all of the above and everything in between in a rainbow of colors and flavors: apriums, pluots, nectaplums, peacharines, pluerries, and even peacotums (part peach, part apricot, part plum). Where did these designer breeds come from?\u003c/p>\n\u003cp>In the age of genetic engineering, the term “hybrid” can raise eyebrows and concerns for eaters. \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a>, an organic fruit farm based in Parlier, is one of a number of Ferry Plaza sellers who grow \u003ca href=\"https://cuesa.org/food/pluots\">pluots\u003c/a> and other modern hybrids. “We get a lot of questions at the stand,” says fourth-generation farmer Bryce Loewen. “I think it’s great that people are thinking about GMOs. They’re worried about that stuff, and rightly so in my opinion.”\u003c/p>\n\u003cfigure id=\"attachment_130071\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/blossom_bluff.jpg\" alt=\"Blossom Bluff Orchards Bryce Loewen and family\" width=\"610\" height=\"407\" class=\"size-full wp-image-130071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/blossom_bluff-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Blossom Bluff Orchards Bryce Loewen and family \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Family Trees\u003c/h2>\n\u003cp>Hybridization is nothing new, nor was it invented by humans. For thousands of years, new plant varieties have developed in nature through mutation as well as crosses between plants. “A lot of the varieties that have been established for hundreds of years were the result of hybridizing, whether it was prompted by humans or not,” says Bryce.\u003c/p>\n\u003cp>In classical plant breeding, the fruit breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed. This type of artificial selection can take place between varieties within the same species (intraspecific) or between closely related species (interspecific). Although classical plant breeding methods have become more technologically complex over the years, the basic concept remains the same.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In contrast, \u003ca href=\"http://www.motherearthnews.com/real-food/hybrid-seeds-vs-gmos-zb0z1301zsor.aspx\">genetic engineering\u003c/a> is a modern invention developed in the late 20th century. Genetically modified plants are created in a laboratory using high-tech methods to insert genetic material from one plant or organism into the genes of another plant, creating species that would have almost no chance of occurring in nature.\u003c/p>\n\u003cp>Some of the earliest experiments in selective plant breeding were conducted around the turn of the 20th century by pioneering horticulturist \u003ca href=\"http://en.wikipedia.org/wiki/Luther_Burbank\">Luther Burbank\u003c/a>, who developed the first plumcot (a 50/50 plum-apricot hybrid) and the Santa Rosa plum, as well as hundreds of other varieties of fruits and vegetables, on his farm in Sebastopol. While the plumcot was too delicate for commercial success, Burbank broke new ground and planted the seeds for breeders to come.\u003c/p>\n\u003cfigure id=\"attachment_130072\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/zaiger_fruit.jpg\" alt=\"Fruit bowls\" width=\"600\" height=\"381\" class=\"size-full wp-image-130072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/zaiger_fruit-520x330.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Fruit bowls \u003ccite>(Dave Wilson Nursery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Flavor King\u003c/h2>\n\u003cp>In the latter half of the 20th century, aesthetics, durability, and storability guided much of plant breeding, which meant flavor took a back seat. But in recent years, there has been a dramatic shift toward sweetness, due in large part to \u003ca href=\"http://www.davewilson.com/product-information-general/about-zaiger-genetics\">Floyd Zaiger\u003c/a>, a man who is considered by many fruit aficionados to be the modern master of interspecific fruit breeding.\u003c/p>\n\u003cp>“If a variety doesn’t have flavor, it doesn’t go anywhere,” says Dennis Tarry, CEO of \u003ca href=\"http://www.davewilson.com/\">Dave Wilson Nursery\u003c/a> in Modesto, the exclusive licensor of varieties introduced by Zaiger. “Much to the betterment of the industry, people actually want to eat their fruit as opposed to letting it rot in a fruit bowl.”\u003c/p>\n\u003cp>In 1989, Zaiger built on Burbank’s work when, after many years of plant breeding, he \u003ca href=\"http://www.gourmet.com/magazine/2000s/2000/09/matchmaker\">introduced and trademarked the pluot\u003c/a>, a plum-leaning stone fruit developed by crossing multiple generations of plum-apricot hybrids, and the aprium, another plum-apricot hybrid that tends toward the apricot side of the spectrum. Flavor King and Dapple Dandy pluots bear Zaiger’s trademark, as do many other popular interspecific and intraspecific varieties.\u003c/p>\n\u003cp>Controlled breeding takes many years of meticulous work, and there is no guarantee that the biological cross will yield the desired fruit. “It’s such a shotgun approach,” says Tarry. “Zaiger plants 50,000 to 60,000 of these crosses a year. We might wind up with six varieties that actually have characteristics that the fruit industry might find appealing. It’s a terrible labor of love to go through all that effort.” \u003c/p>\n\u003cp>Pushing the envelope of interspecific plant breeding, in 2007 Zaiger patented the \u003ca href=\"http://www.sfgate.com/homeandgarden/article/Peacotum-a-triple-treat-from-the-garden-3180956.php\">Bella Gold peacotum\u003c/a> in 2007. A three-way cross, the peacotum combines the sweetness of a peach with a hint of the plum’s tartness, all wrapped in an apricot-like fuzzy skin.\u003c/p>\n\u003cp>When Blossom Bluff Orchards started bringing peacotums to farmers markets several years ago, the fruit were met with curiosity and quickly embraced. “Unlike some pluots, they really stand out,” said Bryce. “They’re very obviously something different, and the flavor is hard to compare.”\u003c/p>\n\u003cfigure id=\"attachment_130073\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Damson_plum_fruit.jpg\" alt=\"Damson plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-130073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Damson_plum_fruit-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Damson plums \u003ccite>(Jonathan Billinger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back to Basics\u003c/h2>\n\u003cp>Staying ahead of stone fruit trends is not the only priority at Blossom Bluff, which grows upwards of 120 varieties. The Loewens are always seeking out cultivars that have unique flavor profiles and market demand, while filling in any gaps in their harvest calendar.\u003c/p>\n\u003cp>“We’re constantly looking at new varieties, but we’re also seeking out old ones,” says Bryce. One exaple is the classic yellow-fleshed Le Grande nectarine, which was developed near Parlier in the 1940s. “It was a gold standard for nectarines for a long time. We didn’t have that variety, but \u003ca href=\"http://www.masumoto.com/about-us/\">Mas Masumoto\u003c/a>, who’s just down the road from us, gave us scion wood from his trees to graft.”\u003c/p>\n\u003cp>The Loewens have also grown \u003ca href=\"http://en.wikipedia.org/wiki/Damson\">Damson plums\u003c/a>, an English subspecies with a long history. Damsons are not the sweetest of stone fruit, but their distinctive blue-purple skin and complex, somewhat astringent flavor have made them a favorite among jam makers.\u003c/p>\n\u003cp>Zaiger continues to dream up new stone fruit crosses to grace future orchards, just as nature and growers have been conspiring for centuries to bring out the best in summer’s harvest. “It’s hard to find a plum that doesn’t have some suspected crosses,” says Tarry. “Even the Santa Rosa plum, which we’ve loved for decades, is believed to have some apricot blood in it.”\u003c/p>\n\u003cp>\u003ci>Learn more in \u003ca href=\"https://cuesa.org/article/taste-sunshine-farmers-market-guide-stone-fruit\">CUESA’s Farmers Market Guide to Stone Fruit\u003c/a>. Look for Blossom Bluff Orchards at the Ferry Plaza Farmers Market on Saturdays. This article was updated from a \u003ca href=\"https://www.kqed.org/bayareabites/68950/getting-to-the-bottom-of-the-peacotum\">previously published version\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130068/pluots-apriums-and-the-flavorful-world-of-hybrid-fruit","authors":["byline_bayareabites_130068"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1874","bayareabites_95","bayareabites_2090","bayareabites_2554"],"tags":["bayareabites_237","bayareabites_2172","bayareabites_244"],"featImg":"bayareabites_130070","label":"bayareabites"},"bayareabites_110730":{"type":"posts","id":"bayareabites_110730","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110730","score":null,"sort":[1469489912000]},"guestAuthors":[],"slug":"watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine","title":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ","publishDate":1469489912,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"An infatuation with watermelon inspires an exploration of traditional Chinese medicine’s perspective on the medicinal qualities of fruit.\r\n","status":"publish","parent":0,"modified":1469576612,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1340},"headData":{"title":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine | KQED","description":"An infatuation with watermelon inspires an exploration of traditional Chinese medicine’s perspective on the medicinal qualities of fruit.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ","datePublished":"2016-07-25T23:38:32.000Z","dateModified":"2016-07-26T23:43:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110730 http://ww2.kqed.org/bayareabites/?p=110730","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/25/watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine/","disqusTitle":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ","path":"/bayareabites/110730/watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110730/watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine","authors":["5404"],"categories":["bayareabites_11028","bayareabites_1245"],"tags":["bayareabites_14441","bayareabites_9222","bayareabites_244","bayareabites_2355"],"featImg":"bayareabites_110732","label":"bayareabites"},"bayareabites_97547":{"type":"posts","id":"bayareabites_97547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97547","score":null,"sort":[1435954273000]},"guestAuthors":[],"slug":"a-bounty-of-summer-stone-fruit-in-a-salad","title":"A Bounty of Summer Stone Fruit in a Salad","publishDate":1435954273,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97626,97627,97634,97641,97640,97636,97637\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","status":"publish","parent":0,"modified":1497994211,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":397},"headData":{"title":"A Bounty of Summer Stone Fruit in a Salad | KQED","description":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Bounty of Summer Stone Fruit in a Salad","datePublished":"2015-07-03T20:11:13.000Z","dateModified":"2017-06-20T21:30:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97547 http://ww2.kqed.org/bayareabites/?p=97547","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/","disqusTitle":"A Bounty of Summer Stone Fruit in a Salad","path":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97626,97627,97634,97641,97640,97636,97637","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_244","bayareabites_2357","bayareabites_8293","bayareabites_2036","bayareabites_348","bayareabites_1815","bayareabites_1209","bayareabites_218"],"featImg":"bayareabites_97632","label":"bayareabites"},"bayareabites_86203":{"type":"posts","id":"bayareabites_86203","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86203","score":null,"sort":[1409238753000]},"guestAuthors":[],"slug":"bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream","title":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream","publishDate":1409238753,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Crispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.","status":"publish","parent":0,"modified":1555456510,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":734},"headData":{"title":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream | KQED","description":"Crispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream","datePublished":"2014-08-28T15:12:33.000Z","dateModified":"2019-04-16T23:15:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86203 http://blogs.kqed.org/bayareabites/?p=86203","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/","disqusTitle":"Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream","path":"/bayareabites/86203/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86203/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_13695","bayareabites_1182","bayareabites_49","bayareabites_244","bayareabites_138","bayareabites_11034","bayareabites_11765","bayareabites_13696","bayareabites_8293","bayareabites_13694","bayareabites_3682"],"featImg":"bayareabites_86843","label":"bayareabites"},"bayareabites_85133":{"type":"posts","id":"bayareabites_85133","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85133","score":null,"sort":[1406095445000]},"guestAuthors":[],"slug":"fruit-recall-hits-trader-joes-costco-wal-mart-stores","title":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","publishDate":1406095445,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots\" from a California packing company, the FDA says.","status":"publish","parent":0,"modified":1406095445,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":385},"headData":{"title":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores | KQED","description":"The recall applies to "certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots" from a California packing company, the FDA says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","datePublished":"2014-07-23T06:04:05.000Z","dateModified":"2014-07-23T06:04:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85133 http://blogs.kqed.org/bayareabites/?p=85133","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/22/fruit-recall-hits-trader-joes-costco-wal-mart-stores/","disqusTitle":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","nprByline":"Bill Chappell","nprStoryId":"334111630","nprApiLink":"http://api.npr.org/query?id=334111630&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores?ft=3&f=334111630","nprRetrievedStory":"1","nprPubDate":"Tue, 22 Jul 2014 20:13:00 -0400","nprStoryDate":"Tue, 22 Jul 2014 20:03:00 -0400","nprLastModifiedDate":"Tue, 22 Jul 2014 20:13:23 -0400","path":"/bayareabites/85133/fruit-recall-hits-trader-joes-costco-wal-mart-stores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85133/fruit-recall-hits-trader-joes-costco-wal-mart-stores","authors":["byline_bayareabites_85133"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_13609","bayareabites_11936","bayareabites_2608","bayareabites_244","bayareabites_12219","bayareabites_8293","bayareabites_2267","bayareabites_348","bayareabites_10713","bayareabites_888","bayareabites_11465","bayareabites_1829","bayareabites_13608"],"featImg":"bayareabites_85143","label":"bayareabites"},"bayareabites_82397":{"type":"posts","id":"bayareabites_82397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82397","score":null,"sort":[1400773869000]},"guestAuthors":[],"slug":"on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree","title":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'","publishDate":1400773869,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82398\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\">\u003cimg class=\"size-full wp-image-82398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\" alt=\"The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\" width=\"1800\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>What if a single taste of one fruit — in this case, the durian — changed the course of your entire life?\u003c/p>\n\u003cp>That's what happened to Lindsay Gasik and Rob Culclasure, a young couple who visited an Asian grocery store in Eugene, Ore., in 2009 in search of the football-sized fruit with thick, spiky skin. They were curious to try it after hearing that the durian's pungent smell and custard-like flesh had the power to drive people delirious with craving.\u003c/p>\n\u003cfigure id=\"attachment_82399\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\">\u003cimg class=\"size-full wp-image-82399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\" alt=\"Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The moment Gasik and Culclasure inhaled the fruit's gassy aroma of fermented pineapple and onion and tasted its cool, creamy, vanilla-flavored flesh, they were hopelessly hooked. Now, after years of traveling through Southeast Asia tracking down and eating durian almost daily, they have become experts on the fruit. And for other travelers who catch durian fever, Gasik has written a \u003ca href=\"http://www.yearofthedurian.com/p/our-ebooks.html#.U3zZc3JdXTo\">durian travel guide to Thailand\u003c/a>, which comes out in June.\u003c/p>\n\u003cp>Five years into their obsession, Gasik tells The Salt they're as enthralled with the durian as ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A young couple got hooked on durians after one life-changing bite in 2009. And after two years of tracking the stinky sweet fruit through Southeast Asia, they've become experts on durian tourism.","status":"publish","parent":0,"modified":1550604184,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1041},"headData":{"title":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree' | KQED","description":"A young couple got hooked on durians after one life-changing bite in 2009. And after two years of tracking the stinky sweet fruit through Southeast Asia, they've become experts on durian tourism.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'","datePublished":"2014-05-22T15:51:09.000Z","dateModified":"2019-02-19T19:23:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82397 http://blogs.kqed.org/bayareabites/?p=82397","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/22/on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree/","disqusTitle":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'","nprByline":"Alastair Bland","nprStoryId":"314529503","nprApiLink":"http://api.npr.org/query?id=314529503&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree?ft=3&f=314529503","nprRetrievedStory":"1","nprPubDate":"Wed, 21 May 2014 14:52:00 -0400","nprStoryDate":"Wed, 21 May 2014 13:39:00 -0400","nprLastModifiedDate":"Wed, 21 May 2014 14:52:59 -0400","path":"/bayareabites/82397/on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82398\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\">\u003cimg class=\"size-full wp-image-82398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\" alt=\"The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\" width=\"1800\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>What if a single taste of one fruit — in this case, the durian — changed the course of your entire life?\u003c/p>\n\u003cp>That's what happened to Lindsay Gasik and Rob Culclasure, a young couple who visited an Asian grocery store in Eugene, Ore., in 2009 in search of the football-sized fruit with thick, spiky skin. They were curious to try it after hearing that the durian's pungent smell and custard-like flesh had the power to drive people delirious with craving.\u003c/p>\n\u003cfigure id=\"attachment_82399\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\">\u003cimg class=\"size-full wp-image-82399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\" alt=\"Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The moment Gasik and Culclasure inhaled the fruit's gassy aroma of fermented pineapple and onion and tasted its cool, creamy, vanilla-flavored flesh, they were hopelessly hooked. Now, after years of traveling through Southeast Asia tracking down and eating durian almost daily, they have become experts on the fruit. And for other travelers who catch durian fever, Gasik has written a \u003ca href=\"http://www.yearofthedurian.com/p/our-ebooks.html#.U3zZc3JdXTo\">durian travel guide to Thailand\u003c/a>, which comes out in June.\u003c/p>\n\u003cp>Five years into their obsession, Gasik tells The Salt they're as enthralled with the durian as ever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82397/on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree","authors":["byline_bayareabites_82397"],"categories":["bayareabites_2998","bayareabites_2254","bayareabites_10916","bayareabites_61"],"tags":["bayareabites_13399","bayareabites_244","bayareabites_2932"],"featImg":"bayareabites_82398","label":"bayareabites"},"bayareabites_76211":{"type":"posts","id":"bayareabites_76211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76211","score":null,"sort":[1389222228000]},"guestAuthors":[],"slug":"this-gmo-apple-wont-brown-will-that-sour-the-fruits-image","title":"This GMO Apple Won't Brown. Will That Sour The Fruit's Image?","publishDate":1389222228,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.","status":"publish","parent":0,"modified":1389222228,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":774},"headData":{"title":"This GMO Apple Won't Brown. Will That Sour The Fruit's Image? | KQED","description":"A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This GMO Apple Won't Brown. Will That Sour The Fruit's Image?","datePublished":"2014-01-08T23:03:48.000Z","dateModified":"2014-01-08T23:03:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76211 http://blogs.kqed.org/bayareabites/?p=76211","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/08/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image/","disqusTitle":"This GMO Apple Won't Brown. Will That Sour The Fruit's Image?","nprByline":"Dan Charles","nprStoryId":"260782518","nprApiLink":"http://api.npr.org/query?id=260782518&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image?ft=3&f=260782518","nprRetrievedStory":"1","nprPubDate":"Wed, 08 Jan 2014 17:31:00 -0500","nprStoryDate":"Wed, 08 Jan 2014 16:00:00 -0500","nprLastModifiedDate":"Wed, 08 Jan 2014 17:31:02 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3?orgId=1&topicId=1053&ft=3&f=260782518","nprAudioM3u":"http://api.npr.org/m3u/1260879149-4241a6.m3u?orgId=1&topicId=1053&ft=3&f=260782518","path":"/bayareabites/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image","authors":["byline_bayareabites_76211"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_469","bayareabites_11270","bayareabites_244","bayareabites_11354","bayareabites_10771","bayareabites_10787","bayareabites_12891","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_76212","label":"bayareabites"},"bayareabites_68996":{"type":"posts","id":"bayareabites_68996","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68996","score":null,"sort":[1377707748000]},"guestAuthors":[],"slug":"to-grow-sweeter-produce-california-farmers-turn-off-the-water","title":"To Grow Sweeter Produce, California Farmers Turn Off The Water","publishDate":1377707748,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"California's small producers of tomatoes, grapes and other crops are increasingly taking up dry farming, which involves growing crops without watering them for months. The technique, which obviously saves water, can produce more flavorful crops.","status":"publish","parent":0,"modified":1377707748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":808},"headData":{"title":"To Grow Sweeter Produce, California Farmers Turn Off The Water | KQED","description":"California's small producers of tomatoes, grapes and other crops are increasingly taking up dry farming, which involves growing crops without watering them for months. The technique, which obviously saves water, can produce more flavorful crops.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"To Grow Sweeter Produce, California Farmers Turn Off The Water","datePublished":"2013-08-28T16:35:48.000Z","dateModified":"2013-08-28T16:35:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68996 http://blogs.kqed.org/bayareabites/?p=68996","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/28/to-grow-sweeter-produce-california-farmers-turn-off-the-water/","disqusTitle":"To Grow Sweeter Produce, California Farmers Turn Off The Water","nprByline":"Alastair Bland","nprStoryId":"214884366","nprApiLink":"http://api.npr.org/query?id=214884366&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water?ft=3&f=214884366","nprRetrievedStory":"1","nprPubDate":"Wed, 28 Aug 2013 11:38:00 -0400","nprStoryDate":"Wed, 28 Aug 2013 10:20:00 -0400","nprLastModifiedDate":"Wed, 28 Aug 2013 11:38:11 -0400","path":"/bayareabites/68996/to-grow-sweeter-produce-california-farmers-turn-off-the-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68996/to-grow-sweeter-produce-california-farmers-turn-off-the-water","authors":["byline_bayareabites_68996"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_4084","bayareabites_1875","bayareabites_10916"],"tags":["bayareabites_129","bayareabites_12282","bayareabites_8395","bayareabites_244","bayareabites_12281","bayareabites_12283","bayareabites_141","bayareabites_10921","bayareabites_1344"],"featImg":"bayareabites_69002","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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