Ripening & Storage Guide

Blood Orange

The dark orange peel is flushed with pink and red tones. They are usually seedless, and slightly smaller and less acidic than a navel orange. Ready to eat upon arrival. Eat these just as you would any other orange. Keep refrigerated. For the best flavor, bring the fruit to room temperature before eating.

Blood Orange

The dark orange peel is flushed with pink and red tones. They are usually seedless, and slightly smaller and less acidic than a navel orange. Ready to eat upon arrival. Eat these just as you would any other orange. Keep refrigerated. For the best flavor, bring the fruit to room temperature before eating.

Burro Banana

The burro banana is similar to the conventional Cavendish banana (the most prevalent variety sold), except squatter and shorter in shape. The burro banana turns green to deep yellow as it ripens. To let it ripen, leave on the counter in a paper bag, or if you want to delay ripening, store in the refrigerator. As with other bananas, peel the skin and use the fruit inside.

Burro Banana

The burro banana is similar to the conventional Cavendish banana (the most prevalent variety sold), except squatter and shorter in shape. The burro banana turns green to deep yellow as it ripens. To let it ripen, leave on the counter in a paper bag, or if you want to delay ripening, store in the refrigerator. As with other bananas, peel the skin and use the fruit inside.

Cacao

The football shaped pod can range from 4 to 12 inches long and comes in various colors —green, yellow, orange, red, purple or maroon. The outer covering of the pod is rough and bumpy and it’s filled with a sweet, white flesh that encases the large seeds/beans. To eat, cut open or crack the shell to reveal the white flesh and beans inside. You can eat the white flesh surrounding the seeds. The seeds can be eaten raw but do have a bitter taste. The seeds have a high caffeine content.

Cacao

The football shaped pod can range from 4 to 12 inches long and comes in various colors —green, yellow, orange, red, purple or maroon. The outer covering of the pod is rough and bumpy and it’s filled with a sweet, white flesh that encases the large seeds/beans. To eat, cut open or crack the shell to reveal the white flesh and beans inside. You can eat the white flesh surrounding the seeds. The seeds can be eaten raw but do have a bitter taste. The seeds have a high caffeine content.