A fruit that makes for excellent eating and nutrition and taste is the grape. There are many types grown for specific purposes. There are varieties for the table, and those excellent for wines. Some are found used for jams and jellies, or for making raisins, which are sun dried versions.
A type that was originally cultured in Japan is now marketed after a harvest season that lasts from August to September. As a dessert, it is served fresh and has no equal. Kyoho grapes are the sweetest, largest types, which are excellent for eating fresh.
These berries are as big as small plums, with thick and bitter skins, peeled before eating. The skins slip off easily. Traditionally, this is how they are served chilled in glass bowls. The pronunciation is kee-OH-ho and they come from an American and European cross, chosen for their qualities that are special in the fruit. The name means big mountain, after Mount Fuji, which can be seen from the prefecture they were first cultured in.
These are now seen in the city Los Angeles, CA markets as specialties. Distribution is widening because of their abundance and qualities, the American consumer is getting to know and appreciate the fruit. During the Christmas season, demand for it will probably grow as the latest market trends indicate.
The Kyoho has great nutritional elements like vitamin C and thiamine, fiber and potassium, as well as a phytonutrient called resveratrol. The type is also good for cocktails, even if they are just preferred fresh. Grapes are often seen as fruit for making alcoholic beverages like wine, but there are types that cannot be used for them. But the food values are the same with all types.
In Japan from where they came, this kind provides a third of those consumed at tables. Chile and California have taken the breed and now successfully cultivates it. To reiterate, they are becoming more and more well known. Some are now experimenting with growing a variety with no seeds, to follow the most popular breeds for the table.
The fruit has many uses and so versatile. Some producers make wine out their sweet pulp as well as preserves, many have been successful marketing in juice form. The disadvantage for Kyohos is that they are easily damaged, being of the soft grape variety. Harvesting and handling them requires some care, and growers will have the shipped out immediately for eating tables or have them refrigerated right after harvest.
In the years that it has been here, the great news is that it has been taken as a great natural sweet dessert by many Californians. The best table variety is now being edged out by Kyohos in North America. In the city of Los Angeles, they are an ever present favorite with locals who have found it one the best eating for the table.
Being abundant, it is quite affordable. It is grown in perfect bunches and are usually marketed in the same way. The Japanese believed a perfect grape could be grown and the Kyoho is the result of their wondrous experiments. A bunch has around 20 to 30 berries and weighs up to 400 grams.
A type that was originally cultured in Japan is now marketed after a harvest season that lasts from August to September. As a dessert, it is served fresh and has no equal. Kyoho grapes are the sweetest, largest types, which are excellent for eating fresh.
These berries are as big as small plums, with thick and bitter skins, peeled before eating. The skins slip off easily. Traditionally, this is how they are served chilled in glass bowls. The pronunciation is kee-OH-ho and they come from an American and European cross, chosen for their qualities that are special in the fruit. The name means big mountain, after Mount Fuji, which can be seen from the prefecture they were first cultured in.
These are now seen in the city Los Angeles, CA markets as specialties. Distribution is widening because of their abundance and qualities, the American consumer is getting to know and appreciate the fruit. During the Christmas season, demand for it will probably grow as the latest market trends indicate.
The Kyoho has great nutritional elements like vitamin C and thiamine, fiber and potassium, as well as a phytonutrient called resveratrol. The type is also good for cocktails, even if they are just preferred fresh. Grapes are often seen as fruit for making alcoholic beverages like wine, but there are types that cannot be used for them. But the food values are the same with all types.
In Japan from where they came, this kind provides a third of those consumed at tables. Chile and California have taken the breed and now successfully cultivates it. To reiterate, they are becoming more and more well known. Some are now experimenting with growing a variety with no seeds, to follow the most popular breeds for the table.
The fruit has many uses and so versatile. Some producers make wine out their sweet pulp as well as preserves, many have been successful marketing in juice form. The disadvantage for Kyohos is that they are easily damaged, being of the soft grape variety. Harvesting and handling them requires some care, and growers will have the shipped out immediately for eating tables or have them refrigerated right after harvest.
In the years that it has been here, the great news is that it has been taken as a great natural sweet dessert by many Californians. The best table variety is now being edged out by Kyohos in North America. In the city of Los Angeles, they are an ever present favorite with locals who have found it one the best eating for the table.
Being abundant, it is quite affordable. It is grown in perfect bunches and are usually marketed in the same way. The Japanese believed a perfect grape could be grown and the Kyoho is the result of their wondrous experiments. A bunch has around 20 to 30 berries and weighs up to 400 grams.
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