FRESH FACTS

FOR THE WEEK OF APRIL 28, 2008

For upcoming “Cinco de Mayo” celebrations, there are three ingredients that should be staples for your party menu: CHILE PEPPERS, SALSA and AVOCADOS.

“My favorite way to use CHILE PEPPERS is in fresh salsas” says Roberto Juarez, executive chef for Restaurant Business Inc. (www.elcholo.com), which oversees four El Cholo locations throughout the Los Angeles area including its most historic property on Western Avenue. Since the late 1990s, salsa has surpassed ketchup as the most popular condiment in the U.S.

“If you want your salsa very mild, use ANAHEIM CHILES, for medium heat the CHILE SECO (GUAJILLO) is best, and for the hottest, CHILE ARBOL” says Chef Juarez. “Refrigerate fresh CHILE PEPPERS to help maintain their color and freshness and I like to wash them before cutting and handling the CHILES. The most popular CHILE dishes at our RBI restaurants are CHILE Rellenos and the Famous Salsa de Enchilada with California Dry CHILE and Dry PASILLA.”

If you’re not feeling adventurous enough to make your own salsa, FRUIT Advantage of Bellaire, MI (www.fruitadvantage.com) offers several award-winning versions that are ready for tortilla chip dipping, and more out of the ordinary than TOMATO-based, including PINEAPPLE Salsa, RASPBERRY Salsa, BEAN Salsa and CORN Salsa.

The California AVOCADO Commission (www.avocado.org) combined the best of both worlds when they first created an official Cinco de Mayo AVOCADO salsa recipe that includes diced HASS AVOCADOS.

Of course, no Cinco de Mayo celebration would be complete without guacamole and you can jazz up your favorite recipes by adding diced PINEAPPLE, cooked bacon bits, chopped RED ONIONS or even roasted GARLIC to the mix.

Tortilla chips are the most popular dipping tool, but for variety, try julienne sticks of JICAMA, CARROTS, CELERY and ZUCCHINI or RADISHES artfully carved into roses.

This Week in FRUITS

New crop VALENCIA ORANGES, a favorite variety for juicing, are increasing in supply and among this week’s best FRUIT values. Use ORANGE juice as a marinade for chicken or pork.

Additional excellent CITRUS FRUIT values are RED GRAPEFRUIT, LIMES and easy to peel NAVEL ORANGES.

HONEYDEW MELON prices are decreasing as spring production improves. Serve a chilled slice draped with thinly sliced ham as an appetizer course.

SEEDLESS WATERMELON prices are decreasing. Enjoy a slice chilled with a dash of salt as a quick dessert option.

Small sizes of HASS AVOCADOS are the best values. Mix diced AVOCADOS with CHIVES and sour cream as a filling for omelets.

STRAWBERRY prices are decreasing as the season for the new crop gets into full swing and the annual California STRAWBERRY Festival approaches (www.strawberry-fest.org).

PINEAPPLES are in steady supply from Hawaiian growers. Dice and serve sprinkled over cottage cheese for a low-calorie lunch entrée.

GRANNY SMITH, FUJI, GALA and RED DELICIOUS varieties are all good APPLE choices this week. Enjoy an APPLE one hour prior to eating as a weight loss trick.

ROMA TOMATOES for sauce, CHERRY TOMATOES for appetizer platters and HOT HOUSE TOMATOES for salads are all in plentiful supply at very reasonable prices.

Add KIWIFRUIT to your shopping list, with supplies abundant and prices economical.

Add pieces to morning smoothie for a burst of Vitamin C or slice as a topping to dress up vanilla pudding.

Both red and black SEEDLESS GRAPES are plentiful at moderate prices.

MANGOS are the most economical TROPICAL FRUIT value this week.

This Week in VEGETABLES

JICAMA, a favorite low-calorie crunchy salad topping, is in plentiful supply at economical prices, making this one of the best VEGETABLE picks this week.

RHUBARB, technically a VEGETABLE but so often paired with FRUITS, is in steady supply. The edible stalk must be cooked and sweetened to enjoy, but avoid the leaves which are toxic. Great paired with STRAWBERRIES or PEACHES in cobblers and tarts.

ARTICHOKES continue to be an economical value, with plentiful supply coming from the Castroville growing region. Enjoy them steamed, then dipped into PEANUT dressing or LEMON mayonnaise sauce.

GREEN BEANS are in steady supply at moderate prices, a good high-fiber side dish choice that can be enjoyed cold in salads or hot seasoned with butter and HERBS.

ICEBERG and ROMAINE LETTUCES top the list of most economical salad offerings this week.

Salad toppings in steady supply include RADISHES, CELERY, MUSHROOMS, SPROUTS, GREEN ONIONS, CUCUMBERS and CARROTS.

CILANTRO, a key ingredient in many salsa and guacamole recipes, is in plentiful supply for Cinco de Mayo parties at economical prices.

Fresh CHILIES are in steady supply at moderate prices. Try them stuffed, batter dipped and fried or slice finely to season fajita stir-fry mixtures.

SWEET TEXAS ONIONS, ITALIAN RED ONIONS and SWEET BROWN ONIONS are all in plentiful supply at decreasing prices.

This Week in FLORAL

Good value and supplies continue on cut TULIPS, ROSES, CARNATIONS, DAISIES, SUNFLOWERS, and LILIES. In potted plants, look for blooming HYDRANGEAS, TULIPS and MINIATURE ROSES, along with IVY and DIFFENBACHIA.