Harry and David Fruit and Vegetable Club
Dec. 19th, 2005 07:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fitfoolAs a reward for sticking with marathon training a few months ago, my boyfriend had picked out 3 different fruits and vegetables from Harry and David. I can't seem to find these on their website anymore. And many years ago, another friend had gifted me with a box of their Riviera pears, the juiciest and most succulent pears I have ever tasted. These would make great gifts if you're hunting for ideas.
Baby Pineapples - These baby pineapples were shipped from Africa and were the cutest little things. Their tops were spiky so it was a little bit of a task cutting the tops off and cutting away the skin but these were very sweet and juicy.
Corn on the Cob - These took me back to my childhood days of eating corn picked from the backyard right before dinner. These were amazing and were really a new experience in eating corn. Sweet, plump and succulent. I think these might've been called "heritage corn" but I forget what they had titled these.
Fuyu Persimmons - These were crisp and mildly sweet. I liked them but they were a disappointment to Michael but only because he had expected the Hachiya variety. Turns out there are two main kinds of persimmons: the astringent and nonastringent. The Hachiyas are astringent, which apparently means you have to wait until they seem almost rotten before you decide they're ripe enough. If you eat them before that point, your mouth will be hit with a puckering after-taste that seems like it will never be scraped from your tongue. But if you have waited long enough, they have a deep, delicious flavor that makes the gamble worth it.
Thread at picturing_food
Baby Pineapples - These baby pineapples were shipped from Africa and were the cutest little things. Their tops were spiky so it was a little bit of a task cutting the tops off and cutting away the skin but these were very sweet and juicy.
Corn on the Cob - These took me back to my childhood days of eating corn picked from the backyard right before dinner. These were amazing and were really a new experience in eating corn. Sweet, plump and succulent. I think these might've been called "heritage corn" but I forget what they had titled these.
Fuyu Persimmons - These were crisp and mildly sweet. I liked them but they were a disappointment to Michael but only because he had expected the Hachiya variety. Turns out there are two main kinds of persimmons: the astringent and nonastringent. The Hachiyas are astringent, which apparently means you have to wait until they seem almost rotten before you decide they're ripe enough. If you eat them before that point, your mouth will be hit with a puckering after-taste that seems like it will never be scraped from your tongue. But if you have waited long enough, they have a deep, delicious flavor that makes the gamble worth it.
Thread at picturing_food
