Produce

•Cherries were brought to America by ship with early settlers in the 1600s.

 

•Michigan is the leader in producing tart cherries. They produce 200-250 million pounds of tart cherries per year.

 

•In 1852, Peter Dougherty,a Presbyterian missionary living in northern Michigan, planted cherry trees on Old Mission Peninsula (near Traverse City, Michigan). Much to the surprise of the other farmers and Indians who lived in the area, Dougherty’s cherry trees flourished and soon other residents of the area planted trees. The area proved to be ideal for growing cherries because Lake Michigan tempers Arctic winds in winter and cools the orchards in summer.

 

•There are 7,000 cherries on an average tart cherry tree and it takes 250 cherries to make a cherry pie.

 

•The third week of July is usually the peak of cherry harvest in the US.

 

•Cherry pie filling is the number one pie filling sold in the US.

 

•Tart cherries contain 19 times the of beta carotene of blueberries and strawberries.

 

•They are also rich in Vitamin C and Vitamin E and also provide potassium, magnesium, folate, iron, and fiber.

 

•Tart cherries are one of the few known food sources of melatonin. Melatonin is an antioxidant that helps regulate our circadian rhythms and natural sleep patterns.

 

•A recent study in the American Journal of Clinical Nutrition found that tart cherries ranked 14 in the top 50 foods for highest antioxidant content per serving size—surpassing red wine, prunes, dark chocolate and orange juice.

First of the Season! Prima Frutta Dark Cherries $3.99 per pound

Wonderfully delicious peaches are low in calories (100 g just provide 39 calories) and contain no saturated fats. Nonetheless, they are packed with numerous health promoting compounds, minerals and vitamins. 

 

Fresh peaches are a moderate source of antioxidant, vitamin C. Vitamin-C has anti-oxidant effects and is required for connective tissue synthesis in the body. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents, and help scavenges harmful free radicals.

 

Fresh fruits are an also moderate source of vitamin A and ß-carotene. ß-carotene is a pro-vitamin, which converts into vitamin A in the body. Vitamin A is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A is known to offer protection from lung and oral cavity cancers.

 

They are rich in many vital minerals such as potassium, fluoride and iron. Iron is required for red blood cell formation. Fluoride is a component of bones and teeth and is essential for prevention of dental caries. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

 

Peaches contain health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and ß-cryptoxanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

First of the Season! California Peaches $1.79 per pound

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Grilled pineapple is a dessert made by marinating slices of pineapple and preparing them on the grill. The grilling process softens the fruit and caramelizes the natural sugars inside, creating a very distinctive flavor which some people find quite enjoyable. Grilled pineapple can be eaten hot or cold, and it is classically served after summer meals, especially meals with a tropical theme. Some people also serve grilled pineapple as an appetizer, often with the goal of keeping guests entertained while the bulk of the meal cooks.

 

Pineapple is naturally high in vitamin C, making it a healthy in addition to flavorful dessert. For people who experience discomfort when they eat fresh pineapple because of the enzymes in the fruit, cooking helps to break down these enzymes, reducing irritation to the lips and tongue.

 

To make grilled pineapple, it is ideal to use a fresh pineapple, rather than canned pineapple, which tends to be soft and sometimes mushy. The pineapple should be peeled, cored, and sliced in such a way that the pineapple slices are big, ensuring that they will not fall through the slats of the grill if they cook. It is also possible to use a grilling cage, essentially a small metal mesh box, to grill pineapple. Some cooks also simply add pineapple to grilled kebabs, another way to prepare grilled pineapple.

 

Marinades for grilled pineapple can be quite varied. A classic Caribbean marinade includes rum and sugar, which will caramelize nicely and sometimes create a little crust around the pineapple as it grills. Lemon juice, paprika, and a dash of sugar can also be used for a more spicy marinade, and cooks can also use various Asian-inspired marinades, or invent their own, with ingredients like honey, lemon juice, cinnamon, and so forth.

 

Once the slices of pineapple hit the grill, they usually only require about a minute or so on each side. The goal is to soften the fruit slightly while warming it through and partially caramelizing it. If the fruit is allowed to cook too long, it can develop a mushy texture, and the flavors of the fruit and marinade will run together, sometimes resulting in a rather bland end product. Cooks who use rum marinades may want to be aware that their pineapple slices can catch fire. This is completely normal, and the heat is not enough to damage or burn the pineapple, so the flames should simply be allowed to go out on their own.

See all the work that goes into bringing Del Monte Fresh Produce pineapples & Bananas to Marc's! 
"Jumbo 5" Pineapples are the largest pineapples grown & are only available at Marc's! Stop in today!