These little fuzzy kiwi fruits are fussy to peel, because the skin is so incredibly thin, and a perfectly ripe kiwi is delicate to handle.

But it’s still one of my favorite tropical fruits, as I love the sweet, tart, juicy fruit with the crunchy little black seeds!

Wanna know my trick to peeling kiwi fruit? It’s super simple, the fruit stays whole and look at how little fruit I’ve wasted on the peel! I was recently on both ABC7 and CBS10 showing off my kiwi fruit peeling skills.

Scroll for a short 3 minute video of CBS yesterday afternoon (video starts automatically, give it a couple of seconds to load).

Read the full story

I just read an article about a man in India who created a tree that grows 300 varieties of mangoes.

Although the original tree is more than 80 years old, this man has grafted different mango saplings onto it. It’s kind of neat and strange at the same time.

But, it got me thinking: If I could have one tree in my backyard that could grow 300 varieties of something, what would I want? Three hundred is a big number, and I’d probably get tired of that one thing - even if it were chocolate: dark, milk, semisweet, truffle, bittersweet, cordial-filled, pistachio-topped, caramel-injected, syrup, frosting, nibs, bacon-flavored, powdered, and on and on.

Read the full story

I had my first tomato harvest, on Christmas Eve. Of course, I don’t consider the green tomatoes that fell off from the branch of my bigger tomato plant that broke as “harvest.” But then again, the term “harvest” is really relative, isn’t it?

Can 2 little 1-inch golden grape tomatoes be called a harvest?

Sliced each teeny tiny grape tomato with an exacto-knife. Thai basil from my garden, Maldon sea salt, fresh ground pepper and Bariani Olive Oil

Read the full story