Blood Oranges

• Blood oranges are smaller cousins to the well-known navel orange. Its blood-red flesh is darker than a ruby red grapefruit's, which provides a striking contrast to their pale orange peels. Appreciated for their distinctive taste and antioxidant properties, blood oranges are available between January and mid-April. They sweet citrus fruits are eaten out-of-hand and used in a variety of recipes including ice cream, sorbet, salads and marinades for pork and chicken dishes.

Chilean Grapes

• The Chilean grape season ranges from November through May, but Chilean grapes do not suffer from the harsh temperatures of cold American winters. Instead, they are protected in the deep valleys of the Chilean mountains to mature into sweet, plump morsels. Chile produces red, green and purple grapes that are enjoyed straight off the vine and in a variety of recipes, including in salads, dips, desserts and by themselves off the vine.

Endive

• Endive requires a two-step process to produce. It begins in the field, but then its roots are chopped off and put into hibernation in cold storage. When there is a demand for it, the endive is removed from storage and grown in a dark room for 20 to 28 days. This two-step process allows for year round production. Endive is similar to lettuce, but its crisp texture and delicate nutty taste work well in recipes such as grilled endive, endive salads, endive pizza garnishes and endive with smoked salmon.

Cabbage

• Freshest in the late fall and winter months, cabbage is a common vegetable with uncommon beneficial health properties. Cabbage provides essential omega-3 fatty acids, and anti-inflammatory and digestive tract support. Raw cabbage has been proven to show detoxification and anti-cancer qualities, and is a good source of vitamins C and A. Enjoy this leafy vegetable chopped raw to receive the most benefits. It can also be steamed, sauteed, added to soups and as a stuffing for meats.