• Don’t Judge a Fruit by its Color

    August 19, 2011 | 0 Comments

    We are all accustom to different varieties of the fruits and veggies we eat on a weekly basis: red and white potatoes, yellow and red onions, green and yellow squash, etc… But take a closer look around the Lansdale Farmers’ Market and you may find some interesting, and unexpected, shades of flavor.

    White Eggplant

    A native of India, the versatile fruit (actually, it is botanically classified as a berry) can be stewed, fried, roasted, grilled, stuffed or prepared in countless other ways. The deep purple skinned variety is nothing new, but what’s the deal with the white eggplants you’ve seen at the market!? The white variety is known to be less bitter and have a denser flesh, fewer seeds, and a slightly tougher skin. Too nervous to try? Ask Matt from Windy Springs what his thoughts on the variety are…

    Yellow Watermelon

    The yellow colored flesh of this variety often comes as a surprise to unsuspecting melon shoppers. They can be the same size and have the same colored rind as their red fleshed counterparts, but like the farmers who grow them, it’s what’s on the inside that counts. The yellow variety has been described as sweeter and more honey flavored than the more popular red variety. Be sure to consult with Farmer Thad of Jett’s Produce when making your selection…

    Purple Pepper

    Certainly a rarity among the Capsicum genus, the purple variety is actually quite similar tasting to its green, red, and yellow family members (also technically fruits, who knew!?) Anthocyanin, the compound that makes purple peppers purple, is a powerful antioxidant and the same compound that gives blueberries their famous health powers. Ask Linda at Jus Kiddin Around Farms what she and her kids think of the purple peppers…

    Keep an eye out for these unique offerings at the market — and as always, if you see something new or unfamiliar, just ask the folks who grew it to enlighten you!

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