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SlimCado Avocado
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| Our research scientists have now identified and rigorously lab tested Florida avocado varieties that are Lite or LessFat without being genetically modified. These delicious Florida avocados carry the SlimCado Lite or SlimCado LessFat label. Tropical avocados are best kept at room temperature. They are ready to eat when they yield to gentle pressure. They should not be chilled. Store at 42-48°F. |
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Boniato
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| This tropical sweet potato, also known as the Cuban sweet potato, resembles an Idaho russet: semisweet and semidry – and very versatile. Select rock-hard tubers without shrinkage or decay. Keep at cool room temperature in a well ventilated area. Peel underwater to prevent discoloring the white flesh. Cook as any sweet potato, but expect a nuttier, firmer, less sugary result. Store at 55°F. |
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Calabaza
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| Call it a pumpkin or a squash, calabaza is just another member of the family. With its bright, orange flesh and tan-striped exterior, the calabaza can be cooked just like other hard squashes. Used primarily in Spanish cooking for purees, soups, and other hearty dishes, calabaza has become very popular in many markets. Choose relatively heavy squash with stem intact. Keep in a well ventilated area if whole. Wrap and refrigerate cut pieces. Store at 55°F. |
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Chayote
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| Chayote goes by many names, but it tastes unlike any other squash. A cross between a zucchini and a cucumber, the chayote is prepared similarly. Look for dark to light green, firm pear-shaped fruit that is free of blemishes. It may be kept in the refrigerator, lightly wrapped, for at least 2 weeks. Prepare as summer squash, but expect a crisper consistency and longer cooking time. Store at 45°F. |
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Coconut
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| Don’t call it a nut. Commonly mistaken for one, the coconut is far from it. Known for its hard, brown shell and creamy coconut milk, the coconut or “coco” is perfect for refreshments, exotic Asian dishes, or desserts. Fresh mature coconuts are heavy in liquid when shaken and have clean “eyes”. To prepare, pierce the eyes, drain and chill. Tap the grooved shell with a hammer to crack it. Keep whole coconut at room temperature. Refrigerate or freeze chunks for a few days. Store at 65°F. |
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Eddo
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| Eddo, also known as dasheen, is a tropical staple food. A particularly small form, called taro in the Caribbean, is a Brooks standard. Similar to a new potato, but more slippery, it is best peeled and boiled or steamed to serve with stews. Select dry, very hard tubers without mold. Keep no more than a few days in a cool, well-ventilated spot or the refrigerator, uncovered. If peeling irritates your hands, oil them lightly. Store at 55°F. |
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Ginger
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| Ginger, the zingy aromatic flavoring that predominates in the Far East, is now sold fresh nationwide. Uniquely versatile, it adds zest to dishes and drinks, whether it is raw or cooked, sliced, grated, pureed, chopped, or pressed to extract its juice. Select shiny, full specimens. Wrapped and refrigerated, they’ll keep for weeks. Cut off pieces as needed. Freezing will diminish the fragrance. Store at 55°F. |
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Key Lime
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| Also called West Indian and Mexican lime, this small, thin-skinned, yellowish fruit is prized for its citrusy aroma. Best known in Key lime pie, it is not, however, produced commercially in the Florida Keys. Use the same way as lemon or the common Persian lime. Its brisk flavor will add more perfume to an array of dishes. Keep as briefly as possible in the fridge. Store at 55°F. |
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Kumquat
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The kumquat variety sold by Brooks is the Nagami, with pungent, sweet skin and tart pulp. Select firm, dry fruits. A beautiful garnish whole or thin-sliced, the versatile little kumquat is excellent in seafood, poultry, fruit and vegetable salads, stuffings, savory sauces, salsas and relishes, preserves, baked goods, ices and ice creams, drinks and confections. Refrigerate only a few days wrapped in plastic. Store at 55°F.
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Lime
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Bright green Florida Persian limes are the popular market variety. Relatively large, seedless, and juicy, they enhance the flavor and visual appeal of drinks and dishes of almost any kind. Select limes that look fresh — not leathery or shrivelled at the stem end. Avoid ones with a brownish circle at the pointed end or any pitted areas, indicating rot or dryness. Refrigerate in a plastic bag for up to a week. Store at 55°F.
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Malanga
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| Malanga or yautia — equally popular Cuban and Puerto Rican names respectively, is a starch staple common in the tropics. Boiled, it develops a texture and flavor similar to earthy, full-flavored dried beans blended with waxy potatoes. Fried, it is nutty and crisp. Select light colored, rock-hard malanga, without soft, shrivelled or moldy areas. Keep at room temperature for a short period of time. Store at 55°F. |
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Mamey Sapote
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| The mamey sapote (MAHmay saPOtay), a brown, football-shaped fruit, hides a brilliant, orangey-pink, sweet pulp that suggests sweet potato, avocado and honey. Spoon the rich fruit from its shell, remove the large central seed and dice for fruit cups. Purée and blend with whipped cream or whirl to a thick shake. Choose fruit that is firm or slightly soft. Leave at room temperature until tender. Refrigerate briefly, if necessary. Store at 55°F. |
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Mango
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| The “apple” of the tropics, mango comes in many shapes, sizes and colors. Enjoy the rich flesh “straight” or in salads, drinks, entrees and desserts. With Brooks’ South American imports to extend the season, the fruit is available year round. Select fully or partly tender mangoes with a sweet scent. Some ripen greenish, some red — and everything in between. Keep at room temperature until ready to eat, then refrigerate briefly if necessary. Store at 55°F. |
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Caribbean Sunrise Papaya
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Brooks offers red-flesh, green-skinned, pear-shaped Caribbean Sunrise papayas from Belize. Unusually sweet and smooth, they are suited for salads, fruit cups, shakes, cooked with meat or seafood, or simply enjoyed as a snack. Remove the peppery edible seeds and sprinkle with lime, or fill the cavity with yogurt or other tropical fruits. Select uniformly tender, greenish-yellow fruit. Mottling and spotting are normal. If firm, soften at room temperature. Refrigeration is not recommended. Store at 55 F.
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Caribbean Red Papaya
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Known as the Breakfast fruit of the TropicsTM, these 3 to 4 pound beauties have a greenish skin and bright red flesh. Their cylindrical shape encases a rich, sweet flavor that makes them unique to the palate. Used primarily in fruit salads, Caribbean Red papayas are excellent enjoyed by themselves. Cut one in half, scoop out the seeds and fill the cavity with plain yogurt or fruit. They are a great addition to a nutritious breakfast. Refrigeration is not recommended. Store at 55 F.
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Plantain
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| Similar to a banana, but not so, plantains change texture and taste with every maturing stage. Green or yellow, plantains are prepared and used differently depending on its ripeness. When green, the peel seems to be uncooperative. First cut the ends off, slice the skin vertically and peel. Ripeness makes for easy peeling and sweet taste. When ripe, boil it, fry it, or mash it. If green, cut into chunks, fry, mash and fry again. Makes for great appetizers. Store at 50°F. |
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Scotch Bonnet Pepper
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| The Scotch Bonnet pepper is also known as the Habañero chili-pepper. Green, yellow, orange, or red, they vary in size, shape and heat, ranging from mild to very hot. More flavorful and aromatic than some varieties, they add a memorable taste and kick when handled judiciously. Thin-skinned, they are quite perishable and will last only a few days. Wrap in plastic and store in the refrigerator. Store at 45°F. |
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Star Fruit
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| A tropical pleasure that combines apples, grapes and citrus in one. Choose firm, and partly green. Taste will vary in accordance to ripeness. The naturally star-shaped crosscuts shine in salads and fruit cups or as an afternoon snack. Briefly cooked, they complement poultry, seafood and meat. Raw or cooked, they are a delicious ingredient in desserts. High in Vitamin C. Store at 42-45°F. |
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Sugar Cane
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| Sturdy canes of bamboo-like sugar cane are a familiar sight in the tropics. Peeled pieces of stalk are chewed to release the thin, flavorful, sweet juice — satisfying and rewarding, especially for children. The canes, peeled and split lengthwise, are also used as tasty skewers to grill seasoned ground meat mixtures, particularly in Southeast Asian dishes. Keep no more than a few days in the refrigerator. Store at 65°. |
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Uniq Fruit
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| Unique in looks and taste, its juicy, citrus taste allows for great desserts and fruit salads. Very easily peeled and enjoyed as other citrus, Uniq Fruit is very high in Vitamin C and fiber. May be refrigerated for a few days. Store at 45°F. |
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Water Coconut
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| The juice of an immature coconut in its green husk is a favorite refresher in the tropical heat. The top of the coconut is hacked off like a soft-boiled egg and the clear, cool, sweet drink sipped through a straw. The delicate, gelatinous flesh is spooned up and savored for an additional treat. Water coconut can be kept for a few weeks at room temperature. Store at 65°F. |
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Yam
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| Yams, also known as Ñame, are normally log-shaped with shaggy brown skin and crisp flesh. What are mistakenly called yams in the U.S. are actually sweet potatoes. Yams are similar in appearance and usage to a sweet potato but with a sweet, crunchy taste. Yams can be kept for about 5 days. A good source of Vitamin A. Store at 60-65°F. |
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Yuca
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| Yuca (or manioc or cassava) in its processed form is called tapioca. Boiled, it is soft and sticky, with a buttery chewiness. Fried, it is sweet and crunchy. Since most are waxed to prevent drying, feel carefully for soft spots. To prepare, cut into desired lengths, then slit the “bark” and with a knife pull it off along with the pink underlayer. Keep uncovered at cool room temperature in an airy spot for a few days. Store at 45-50°F. |
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