Some of the world’s best-selling crops run a deep bench when it comes to the wide range of varieties within the titular umbrella. Centuries of human cultivation, and millenia of natural selection have resulted in dozens of different fruits each carrying the same name. From grapes to lemons, and even mangoes, these are the most beloved (and most delicious!) singular subtypes of each.
View this post on Instagram
THE ALPHONSO MANGO Yeh aam nahi yeh khaas hai Bahut saal baad yeh mere pass hai Aamo me Alphonso toh raja hai Isko nahi khaya toh ek saja hai ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ I could die and go to mango heaven when I eat this fruit. So much joy, the taste, the memories. I remember the baskets filled with straw and mangoes coming into our home every summer in my childhood and beyond and the awesome smell floating around. My mom making the awesome mango purée and we kids fighting over who gets more. Mangoes are the king of fruit indeed!! Which is your favorite fruit? Comment below!! . . . Keep following @geetasfoodielife . . . #geetasfoodielife #foodtalkindia #desifood #mango #alphonsomango #alphonsomango #rawfoods #fruit #fruitarian #potd #eatingfortheinsta #indianfood #somumbai #mumbai #delhigram #sodelhi #veg #foodism #mumbaifoodblogger #desikhana #foodstagram #foodie #feedfeed #mumbaiigers #mumbaifoodie
Unlike the readily available mangoes imported primarily from Mexico, Central and South America that sometimes possess a fibrous, stringy texture, Alphonsos are downright creamy. It’s not that Alphonsos taste different, per say, but that they taste indelibly more intense. Imagine an entire fruit’s worth of flavor concentrated down into each and every bite. The fruit was banned from import to the United States in 1989 over fears that crop-killing pests were hitching rides into our country with every shipment. And while the ban was ultimately relaxed, confusion about the Alphonso’s status and controversy in its past have combined to mostly keep the fruit off of American shelves even today.
What you think of a regular, shmegular ol’ lemons are actually the alternating Eureka and Lisbon varieties, depending on seasonality. Meyers on the other hand, are smaller and more circular in size, and marigold or even slightly orange in color on both the inside and out. The aroma of the lemon is downright herbal, or even spicy, which pleasantly contrasts with the taste. Unlike everyday lemons that have an acidic bite, Meyers are sweet and smooth. If you’ve ever added fresh herbs – like say, basil – to your lemonade, then you might recognize a similar taste profile in the Meyer lemon.
View this post on Instagram
I'm sure you all think I forgot, but I haven't. I'll be posting my brandied-pears tomorrow. Life has gotten in the way a little, but you all are definitely going to want to make these. And paired with my French Almond cake? Perfection. Slipintosavor.com ❤👩🏼🍳🍴 . . . #slipintosavor #junetalksfood #junecooksforyou #homemade #homecooking #fresh #dessertporn #sweets #sweettooth #frenchalmondcake #foodporn #french #blogger #atlanta #thoughts #atlantablogger #nomnom #delicious #decadent #foodstyling #styling #details #boscpear #fruit #dessert #mykitchen #simpleliving #slowliving #homemadeisbestmade
Unlike many of the fruits on this list that are restricted to narrow growing seasons or simply not grown in the U.S., when it comes to pears, a plurality of options can readily be purchased year round in most grocery stores. The Bosc likely traces its origin back to Belgian Jean-Baptiste van Mons, who is credited with creating the strain in 1807. Originally named the Calabasse Bosc, the name evolved over time to become first the Beurré (buttery) Bosc, before being shortened to simply the Bosc. And my oh my, how buttery it is. Bosc pears are known as much for their instantly recognizable teardrop shape and sandy brown color as they are for their texture, which appears to melt upon the tongue.
Arunachal Pradesh Kiwis
Largely hidden away from the world, the kiwis of India are isolated to two mountainous states in the easternmost part of the country, cut off from trade via highway network, seaport or airport. Interest in the country’s kiwi crops have piqued in recent years, unfortunately due to reports of a farmer suicide epidemic in the area. But now that the world has discovered the fruit, interest has soared. Indian kiwi farmers produce a fruit that is acidic, crisp, and juicy, and nutritionally quite dense. The fruit’s unusual quality has even earned it the unique reputation among global kiwi producers for its uncanny ability to be fermented into wine.
Cabernet Sauvignon Grapes
How do you pick an all-star standout for a fruit with countless award-winning varieties? Is the pinot noir grape, from which both the titular red wine and even luxurious champagne are made? Or possibly the sauvignon blanc or pinot grigio, without which, we might as well just go ahead and cancel summertime entirely? Heck, even witch finger grapes might be considered a strong contender, if for no other reason then they look like witch fingers. I think the only fair way to pick a top dog among such a crowded bunch of such illustrious pedigrees is to go by shear commerce. The most grown, and therefore most imbibed, grape in the world is the Cabernet Sauvignon. Originally hailing from the renowned Bordeaux region of France, Cab Sauv grapes are now grown throughout the world, ensuring their continued dominance.
Much like lemons, what we casually call limes are actually a pair of varieties called the Persian or the Tahitian, depending on seasonality. But there are actually a number of other notable kinds of limes beyond those two, including the kaffir, the Kalamansi and the Australian desert lime. But here in the Western Hemisphere, we’re spoiled with a superior piece of citrus known as the Key lime (or sometimes, Mexican lime). The smaller Key limes are noticeably more acidic, and seedier inside than everyday limes, but it’s the nose that really knows just how Key limes actually shine. Key limes are exponentially more aromatic than other varieties, with a scent so powerful that mouths water in their presence long before the fruit ever touches a single tongue.