Originating from Florida in the 1940’s, Kent mangoes are ideal mangoes for juicing and drying. Ripening cues: Kents have yellow undertones or dots that cover more of the mango as it ripens. Squeeze gently to judge ripeness. Peak availability: January, February, June to Aug, and December

Lime is a citrus fruit, which is typically round, green in color. There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are a rich source of vitamin C, sour and are often used to accent the flavors of […]

Crawfish, also known as crayfish are freshwater crustaceans resembling small lobsters. Crayfish are eaten worldwide. Like other edible crustaceans, only a small portion of the body of a crayfish is eaten. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the […]

The texture of king crab legs is more delicate and softer in appearance compared to other crab species. King crab also tends to have a unique “sweet” taste that is unlike crab meat from the east coast. Not only does king crab taste great, it also provides one-of-a-kind health benefits. Rich in high-quality protein, it […]

Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added. In the case of Oysters Rockefeller, preparation […]

Sea urchins are echinoderms most closely related to sea cucumbers and sea stars. Their spherical shells, or tests, are made up of plates and movable spines that protect them from predators. There are about 950 species of sea urchins… About 18 of them are edible. Sea urchins are harvested for their gonads, also known as […]