Fresh Fruit & Vegetable Program (FFVP)

May FFVP Menu & Newsletter

Fun Fridays! Vibrant blue and purple fruits and vegetables get their colors from beneficial plant compounds called anthocyanins. Research suggests that anthocyanins may reduce the risk of chronic diseases like obesity and type 2 diabetes. Anthocyanins also may promote heart health, cognitive health (memory), and mood. The anthocyanins in purple asparagus set it apart from the more familiar green variety. Purple asparagus also has a nuttier flavor and is sweeter due to a higher content of natural sugar.

Black mission figs are another interesting item on this month’s menu. They were first introduced to the U.S. in 1769 with the founding of Spanish missions in California. With purplish-black skin and pink flesh, figs taste like the mix between strawberry, melon, and banana. The whole fruit is edible; just hold the stem and take a bite!

Blueberries, blackberries, figs, asparagus, carrots, and cauliflower are sure to give you a healthy dose of beneficial anthocyanins! Here are some other less common items that you’ll be trying this month:

• Feijoa (pronounced fay-joe-ah) is originally from Brazil. This tropical fruit is related to guava. It has an inedible peel and texture like pear with kiwi-like center of edible seeds.
• Abate Fetel pear is a yellow-green pear with an elongated neck. This aromatic pear has semi-crisp white flesh with a velvety consistency and very sweet flavor.
• Korean melon is bright yellow outside and refreshing white on the inside with sweet, mild flavor. This melon is popular in Asia because it holds up well when cooked.
• Apricots are fuzzy skinned with golden flesh that is super sweet. Handle with care, they may bruise easily, and look for the pit (seed)!

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