Cling peaches 3.
Cling peaches, with flesh that binds to the pits, can be sweeter, softer and juicier than their freestone counterparts. This makes them delectable as a fresh fruit and in preserves, jams, canned fruit, baby food or pie filling. Need perfect slices for a recipe? Try this hack: Instead of cutting the peach from end to end along the seam, cut horizontally around the middle, twist and the seed will come free from one end. Then cut the other end in half, again avoiding the seam, and twist.
Raisins 4.
California is the only state in the nation that commercially produces raisins, a versatile dried grape used in many everyday foods. They’re common in cookies, cakes, muffins, salads and hot or cold cereal. They can replace jam on a peanut butter sandwich or sugary sprinkles on ice cream. They can be mixed into pancake batter to cut the need for syrup or tossed on top of a breakfast bagel. They add a nice sweetness to green, carrot or Waldorf salads or to trail mix for a handy on-the-go snack.
Figs 5.
Figs are one of the world’s oldest fruits, and California accounts for nearly 98% of all U.S. fig production for both the fresh and processed markets. The super-sweet fruit is used in jams, chutneys, cakes, puddings, pies, tarts, pizzas and salads, and pairs well with meat, cheese and bread on charcuterie boards. Figs can be baked, broiled or grilled or simply eaten raw. The entire fig, including the skin, is edible. Fresh figs last only a few days, but drying or freezing them will preserve them for about a year.
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