7. Aunt Ruby’s German Green Tomato
Photo via WhiteHarvest/Flickr
Heirloom tomatoes lack a genetic mutation that gives the hothouse varieties we’ve become so accustomed to their characteristic red color. Aunt Ruby’s German Green tomato is indeed green with a bit of yellow striping; one tomato can weigh a pound or more. Not surprisingly, this tomato is said to provide a “deep flavor explosion.”
8. Royal Blenheim Apricot
Photo via Scott Oldon/Flickr
Once upon a time, Royal Blenheim apricots grew in the Santa Clara (now “Silicon”) Valley. They have a rich, orange flesh and a tart flavor combined with a high sugar content. But as they are fragile and can’t be transported far, Royal Blenheims are not widely planted, with growers choosing (to our misfortune!) hardier varieties.
9. Tigger Melon
Photo via Dale Calder/Flickr
The Armenian Tigger melon weighs up to about a pound and is yellow with red zigzagging stripes. They have fragrant white flesh that is reminiscent of a cantaloupe and certainly adds some gorgeous summer color to any kitchen table.
10. Arkansas Black Apple
Photo via Shawn Connelly/Flickr
Ripening to a purplish black, this apple originated in the 1870s in, yes, Arkansas. Its flesh is ivory and, as one satisfied apple eater puts it, is a “mild combination of vanilla, smoke and cherries” that approaches the taste of a Jolly Rancher candy — I think I’ll stick to the apple and the other fruits and vegetables detailed here!
Top photo via brotherlywalks/Flickr
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