{"id":1588,"date":"2019-02-18T11:19:56","date_gmt":"2019-02-18T11:19:56","guid":{"rendered":"https:\/\/ab-fruits.com\/?p=1588"},"modified":"2023-06-15T13:35:36","modified_gmt":"2023-06-15T12:35:36","slug":"a-to-b-an-ab-fruits","status":"publish","type":"post","link":"https:\/\/ab-fruits.com\/?p=1588","title":{"rendered":"A to B. An AB Fruits"},"content":{"rendered":"\r\n

A to B. An AB Fruits quick guide on February\u2019s seasonal produce.<\/strong><\/p>\r\n\r\n\r\n\r\n

February’s highlights include forced British rhubarb, Monks beard and Sicilian blood oranges.<\/em><\/p>\r\n\r\n\r\n\r\n

February\u2019stop pick is forced<\/strong> British<\/strong> rhubarb<\/strong>. It has only recently come in to season and already looks and tastes amazing. A great addition to any winter menu, best enjoyed in a crumple, pie or jam. Forced rhubarb<\/strong> is also high in antioxidants and oxalic acid which are both good for the body.<\/p>\r\n\r\n\r\n\r\n

We have both purple <\/strong>and Romanesco<\/b>\u00a0cauliflower<\/strong> available, both are a good pickup for February and go well in a roast. There is also a selection of squashes<\/strong> available, such as the delicata<\/strong>, acorn<\/strong>, red<\/strong> kuri <\/strong>and the ever reliable butternut<\/strong> squash<\/strong>.<\/p>\r\n\r\n\r\n\r\n

Persimmons<\/strong> or kaki<\/strong> are currently available. They have a sweet and slightly nutty flavour and are best eaten fresh. Blood<\/strong> oranges<\/strong> are back in season and coming all the way from Sicily. They have more of a bitter taste when compared to regular oranges and are a beautiful shade red on the inside.<\/p>\r\n\r\n\r\n\r\n

British<\/strong> bramley<\/strong> apples<\/strong> are a good pick up as they start come out of cold store. The same goes for Braeburn<\/b>, cox <\/strong>and gala<\/strong> apples<\/strong>. Lychees<\/strong> are nice little pickup during February, they have a sweet floral taste that pairs up quite nicely with any tropical fruit.<\/p>\r\n\r\n\r\n\r\n

Monks<\/strong> beard<\/strong> (Agretti<\/strong>) is originally from Tuscany, where it is grown along the coast. It has a strong salty taste to it which is paired with a nice crunch. Tuscan monks would boil or lightly cook the monks beard, once ready it would be dressed with olive oil and lemon juice and finally, lightly seasoned with pepper and garlic. To find out more or to place an order contact us on 01234 262880.<\/p>\r\n\r\n\r\n\r\n

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A to B. An AB Fruits quick guide on February\u2019s seasonal produce. February’s highlights include forced British rhubarb, Monks beard and Sicilian blood oranges. February\u2019stop pick is forced British rhubarb. It has only recently come in to season and already looks and tastes amazing. A great addition to any winter menu, best enjoyed in a crumple, pie or jam. Forced rhubarb is also high in antioxidants and oxalic acid which are both good for the body. We have both purple and Romanesco\u00a0cauliflower available, both are a good pickup for February and go well in a roast. There is also a selection of squashes available, such as the delicata, acorn, red kuri and the ever reliable butternut squash. Persimmons or kaki<\/p>\n

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