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.
There is a variety developed in Japan that is ready to be picked in late summer and early fall. There is nothing quite like it for the table. Kyoho grapes are the sweetest and juiciest available this season, for people who prefer eating them fresh for dessert.
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.
This type is now being marketed in the city Los Angeles, CA. It is becoming more popular with American consumers because of its sweetness. Ideal for Christmas, the peak for its demand is probably the season when fruits are desired as centerpieces on tables.
The Kyoho is a great source of minerals and vitamins like potassium, thiamine, resveratrol which is vital for heart health, vitamin C, and fiber. Aside from being, eaten they are sometimes used for alcoholic cocktails like in Japan. Aside from the now legendary quality of grapes being primarily for winemaking, there are varieties that are not good for it. Although the nutritional values remain the same for all varieties.
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.
Meantime, the good news for people in California is that the Kyoho has come to stay and make life sweeter for consumers, with it becoming a local favorite for dessert and quick pick up snacks as well as in beverage form. It is beginning to rival one of the best table types in the US and North America. In Los Angeles, they can be found almost anywhere, being the local favorite there.
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.
There is a variety developed in Japan that is ready to be picked in late summer and early fall. There is nothing quite like it for the table. Kyoho grapes are the sweetest and juiciest available this season, for people who prefer eating them fresh for dessert.
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.
This type is now being marketed in the city Los Angeles, CA. It is becoming more popular with American consumers because of its sweetness. Ideal for Christmas, the peak for its demand is probably the season when fruits are desired as centerpieces on tables.
The Kyoho is a great source of minerals and vitamins like potassium, thiamine, resveratrol which is vital for heart health, vitamin C, and fiber. Aside from being, eaten they are sometimes used for alcoholic cocktails like in Japan. Aside from the now legendary quality of grapes being primarily for winemaking, there are varieties that are not good for it. Although the nutritional values remain the same for all varieties.
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.
Meantime, the good news for people in California is that the Kyoho has come to stay and make life sweeter for consumers, with it becoming a local favorite for dessert and quick pick up snacks as well as in beverage form. It is beginning to rival one of the best table types in the US and North America. In Los Angeles, they can be found almost anywhere, being the local favorite there.
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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