FRESH FROM CHILE: WINTER FRUITS OF THE MONTH CLUB

Grapes

Available January through May

The fertile valleys of the Coquimbo region of Chile are known for the array of red, white and black varieties of sweet juicy grapes that thrive in the ideal growing conditions. Of all the luscious fruits produced in Chile, table grapes account for the most land and the largest volume of fruit shipped to the U.S. Five varieties of reds (Flame Seedless, Red Globe, Crimson Seedless, Ruby Seedless, Red Seedless), three white varieties (Thompson Seedless, Sugraone, Perlette) and two varieties of black grapes (Black Seedless, Ribier) are exported to the U.S.

Selection
Blueberries, raspberries and blackberries should be dry, plump, bright and firm; avoid soft or moldy berries, or any that don't hold their shape or appear wet. Strawberries should be plump and firm with a bright red color and natural shine. Caps should be fresh, green, and intact. Avoid strawberries with green or white color, or any that are soft or damaged.
Handling: Ripening and Storage
Keep fresh berries dry; do not wash until just before serving. They do not ripen further after harvest so refrigerate immediately in covered containers as they are sensitive to aromas. Delicate raspberries and blackberries are highly perishable; use 1 to 2 days after purchase. Refrigerated, blueberries will remain fresh for about two weeks. Check fruit daily for damaged berries.
Kitchen Tip
Toss some berries into other fruit pies or salads [especially delicious in chicken salad] for a flavor boost. Fresh berry shortcake is the perfect way to brighten any winter day!
1/2 pint blueberries, raspberries, blackberries = about 1 cup
1/2 pint strawberries = about 3/4 cup sliced
Nutrition
High in Vitamin C

Peaches and Nectarines

FRESH FROM CHILE: WINTER FRUITS OF THE MONTH CLUBGrapes

Berries: Blueberries, Strawberries, Raspberries, Blackberries

Available October through May

From the temperate Mediterranean-like climate of the long river valley in central Chile come some of the world’s most delicious berries. The berry-growing area begins in the Metropolitan Region and stretches south to the scenic Los Lagos region famous for its lush forests and crystal lakes fed from the snow-capped Andes mountains. Shipped by air, this juicy, sweet cargo arrives in the United States field-fresh from naturally beautiful Chile.

Selection
Blueberries, raspberries and blackberries should be dry, plump, bright and firm; avoid soft or moldy berries, or any that don't hold their shape or appear wet. Strawberries should be plump and firm with a bright red color and natural shine. Caps should be fresh, green, and intact. Avoid strawberries with green or white color, or any that are soft or damaged.
Handling: Ripening and Storage
Keep fresh berries dry; do not wash until just before serving. They do not ripen further after harvest so refrigerate immediately in covered containers as they are sensitive to aromas. Delicate raspberries and blackberries are highly perishable; use 1 to 2 days after purchase. Refrigerated, blueberries will remain fresh for about two weeks. Check fruit daily for damaged berries.
Kitchen Tip
Toss some berries into other fruit pies or salads [especially delicious in chicken salad] for a flavor boost. Fresh berry shortcake is the perfect way to brighten any winter day!
1/2 pint blueberries, raspberries, blackberries = about 1 cup
1/2 pint strawberries = about 3/4 cup sliced
Nutrition
High in Vitamin C, folic acid and a good source of fiber
Blueberries are particularly high in antioxidants

Plums

Available November through March

Seven varieties of plums, ranging from yellow to dark red and purple, come from the primary growing area in the central region of Chile. Grown in the warmer northern regions, plums thrive in this rich agricultural area that’s protected by mountains to the east and the Pacific Ocean to the west. The Aconcagua Valley was one of the first growing areas to be planted by the Chilean fruit industry. Today it produces the largest variety of fresh fruits in all of Chile.

Selection
Plums continue to ripen after harvest. Look for good fresh color and fairly firm to slightly soft fruit. Avoid hard fruit or plums with discolored skins or brown spots, or any that are too soft, shriveled or leaking.
Handling: Ripening and Storage
Ripe fruit feels slightly soft to the touch. If plums are not soft and need further ripening, place in a closed paper bag; store at room temperature. To speed ripening, add an apple to the bag. Refrigerate when ripe but do not store with ethylene-producing fruits such as apples and pears. Ripe plums should be used within four days. For best flavor, serve just slightly chilled or at room temperature.
Kitchen Tip
If fruit has been refrigerated, to be most flavorful allow it to reach room temperature before serving. Add chopped plums to your favorite fruit salsa to jazz up the flavor.
1 pound = 5 plums; 3 to 3-1/2 cups sliced
Nutrition
High in Vitamin C

BLUEBERRY DESSERT PIZZA

FRESH FROM CHILE: WINTER FRUITS OF THE MONTH CLUBGrapes

Apples

Available February through December

From the lush Rancagua and Curicó regions in Chile, apples are one of the major fruits exported to the United States from this country south of the Equator. Ten varieties (including royal gala, granny smith, fuji, and braeburn) grow through most of the year in the fertile Central Valley, which has the largest production of fresh fruit in all of Chile.

Selection
Select apples that are firm with bright color (color depends on the variety) and tempting fragrance. Avoid fruit with bruises, broken skin, or any browning.
Handling: Ripening and Storage
To avoid discoloration, keep the surface of apples dry; do not wash until just before ready to use. Apples continue to ripen after harvest, so it抯 best to keep them refrigerated.
Kitchen Tip
Because apples naturally release ethynol gas, which helps fruits to ripen more quickly, storing them with other fruits such as bananas, will help the other fruits to ripen faster. Tossing apple slices with an acid such as lemon or orange juice helps prevent the cut fruit from browning. Apple wedges dipped in honey are a healthy sweet snack.
1 pound = 3 medium apples; about 2-3/4 cups sliced
Nutrition
High in fiber

Kiwifruit

Available March through November

This fuzzy, brown-skinned, egg-shaped fruit with beautiful brilliant green flesh grows abundantly in five regions of central Chile from Aconcagua south to Bio Bio. In the Northern part of the kiwifruit growing area, is the Metropolitan region, which includes the capital city of Santiago. This is considered the transitional area between the hot, arid north and the flourishing Central Valley. Because Metropolitan is surrounded by mountains, the climate is not affected by coastal influences and is generally warm most of the year making it ideal for producing high-quality kiwifruit, pears, peaches and nectarines.

Selection
Continues to ripen after harvest. Look for full fruit that gives to gentle pressure; fruit that is firm will need further time to ripen. Avoid soft or bruised fruits and any with wrinkles.
Handling: Ripening and Storage
At room temperature firm fruit will ripen in 3 to 5 days. To speed ripening, place unripe kiwifruit in closed paper bag. Add an apple to the bag to speed up the ripening process. When ripe, refrigerate for up to 2 to 3 weeks but do not store with ethylene-producing fruits such as apples, pears and bananas.
Kitchen Tip
An easy way to eat this delectable fruit: Cut in half and then with a spoon, scoop out the vibrant green flesh. For a change of pace from round slices, after peeling fruit, cut lengthwise into wedges.
1 pound = 4 to 5 kiwifruits; about 2-1/2 cups sliced
Nutrition
High in Vitamin C
Good source of potassium and fiber

CHILEAN FRUIT SALSA