In the realm of exotic fruits, there's one that stands out for its striking appearance and unique flavor: the kiwano. Join us as we embark on a journey to discover the wonders of this extraordinary fruit, uncovering its tantalizing taste and exploring why it's becoming a new favorite for adventurous eaters everywhere.

Where Kiwano Grows
Hailing from the African continent, the kiwano, also known as the African horned melon or the jelly melon, is a true marvel of nature. With its spiky orange exterior and vibrant green flesh dotted with edible seeds, the kiwano is as visually stunning as it is delicious.

Fun Facts About Kiwano

• Origin: Kiwano is native to the Kalahari Desert in Africa, where it has been cherished for centuries by indigenous peoples for its refreshing taste and hydrating properties.
• Flavor Profile: The flavor of kiwano is often described as a combination of banana, cucumber, and lime, with a subtle hint of tartness. Its unique taste makes it a versatile ingredient in both sweet and savory dishes.
• Alien Appearance: Its spiky exterior and bright green flesh give the kiwano an otherworldly appearance, earning it the nickname "alien fruit" among enthusiasts.

What to Do with Kiwano
After being carefully picked, kiwano can be enjoyed in a variety of ways:

1. Fresh and Raw: Simply slice the kiwano in half and scoop out the juicy green flesh with a spoon for a refreshing and hydrating snack.
2. Exotic Salads: Add sliced kiwano to your favorite salads for a burst of color and flavor. Its unique taste pairs well with greens, citrus fruits, and creamy dressings.
3. Smoothies and Cocktails: Blend kiwano flesh with other tropical fruits like mango, pineapple, and banana for a refreshing smoothie or use it as a colorful garnish for cocktails.
4. Salsas and Chutneys: Dice kiwano and combine it with onions, peppers, cilantro, and lime juice to create a flavorful salsa or chutney that pairs perfectly with grilled meats or seafood.
5. Frozen Treats: Freeze kiwano pulp into ice cubes or popsicles for a fun and cooling treat on hot summer days.

Embrace the Kiwano Craze
Whether you're a seasoned foodie looking to expand your culinary horizons or an adventurous eater eager to try something new, the kiwano is a fruit worth exploring. Its vibrant flavor, nutritional benefits, and versatility in the kitchen make it a delightful addition to any meal or snack.
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So, the next time you're seeking a taste of the exotic, reach for a kiwano and let your taste buds take a trip to the wilds of Africa. With its unique combination of flavor and flair, the kiwano is sure to captivate your senses and leave you craving more.

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
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In the world of culinary exploration, there's always room for discovering new flavors and ingredients that tantalize the taste buds and ignite the imagination. Today, we're shining a spotlight on a humble yet incredibly versatile vegetable that often gets overlooked: the parsnip. Join us as we delve into the wonderful world of parsnips and explore why Snackster Sam has found a new favorite in this unsung hero of the produce aisle.

Parsnips, known scientifically as Pastinaca sativa, are root vegetables closely related to carrots and parsley, with a distinct sweet and earthy flavor profile. They're believed to have originated in Eurasia and have been cultivated for centuries for their culinary and medicinal properties.

Where Do Parsnips Grow?
Parsnips thrive in cool climates and are typically grown in temperate regions around the world. They prefer well-drained soil and are often planted in early spring for a late summer or fall harvest. While they can tolerate light frosts, prolonged exposure to freezing temperatures can damage the roots.

Fun Facts About Parsnips

• Parsnips were a staple food in ancient civilizations, including the Romans and Greeks, who valued them for their sweet taste and nutritional benefits.
• In medieval Europe, parsnips were often used as a sweetener before the widespread availability of sugar.
• Parsnips belong to the same botanical family as carrots, Apiaceae, and share some similarities in appearance, although parsnips are typically cream-colored and have a sweeter, milder flavor.
• The tops of parsnip plants, also known as parsnip greens, are edible and can be used in salads or as a garnish for soups and other dishes.

What Happens After Harvest
After being harvested, parsnips require proper handling to maintain their freshness and flavor. They are typically cleaned, trimmed, and sorted before being packed for distribution. Once at home, store parsnips in a cool, dry place or refrigerate them in a perforated plastic bag to prolong their shelf life. Before cooking, wash parsnips thoroughly and peel away any tough or fibrous skin for the best texture and flavor.

How to Cook Parsnip
One of the most remarkable qualities of parsnips is their versatility in the kitchen. These root vegetables can be prepared in numerous ways, making them suitable for a wide range of dishes. Here are just a few ways you can enjoy the culinary magic of parsnips:

1. Roasted Parsnips: Toss peeled and chopped parsnips with olive oil, salt, and pepper, then roast them in the oven until golden brown and caramelized. This simple yet flavorful preparation brings out the natural sweetness of parsnips and makes for a delightful side dish or snack.
2. Parsnip Fries: Cut parsnips into sticks resembling French fries, then bake or fry them until crispy. Serve with your favorite dipping sauce for a healthier twist on a classic snack.
3. Creamy Parsnip Soup: Simmer parsnips with onions, garlic, and vegetable broth, then puree until smooth for a comforting and velvety soup that's perfect for chilly days.
4. Parsnip Mash: Mash cooked parsnips with butter, milk, and seasonings for a creamy and luxurious alternative to mashed potatoes.
5. Parsnip Chips: Thinly slice parsnips, toss with olive oil and seasonings, then bake until crispy for a crunchy and addictive snack.

So, the next time you're strolling through the produce aisle, don't overlook the humble parsnip. Embrace its sweet and earthy flavors, and let your creativity run wild in the kitchen. Who knows? You might just discover your new favorite ingredient, just like Snackster Sam did.

So, the next time you're strolling through the produce aisle, don't overlook the humble parsnip. Embrace its sweet and earthy flavors, and let your creativity run wild in the kitchen. Who knows? You might just discover your new favorite ingredient, just like Snackster Sam did.

Parsnip
​chirivía

Today, we're delving into the intriguing world of eggplants – those versatile vegetables that add depth and flavor to a wide array of dishes. Join me as we uncover the mysteries of this humble yet remarkable ingredient, from its origins to its culinary potential.

How and Where It Grows
Eggplants, also known as aubergines in some parts of the world, are believed to originate from India. Today, they are cultivated in various regions globally, with China and India leading the pack in eggplant production. Interestingly, New Jersey holds the title for the highest eggplant production in the United States.

Seasonality
Eggplants thrive in warm, temperate climates and are typically in season during the summer months. This is when you'll find them at their peak, with markets overflowing with an abundance of vibrant purple, orange, white, red, or green varieties.

5 Fun Facts

1. Eggplants belong to the nightshade family, making them relatives of potatoes, tomatoes, and peppers. This familial connection is reflected in their shared characteristics and flavors.
2. One of the most intriguing aspects of eggplants is their diversity in color and shape. From the classic deep purple hue to vibrant oranges, whites, reds, and greens, and from round to elongated shapes, eggplants offer a visual feast for the senses.
3. The texture of eggplant flesh is often described as spongy, with a unique mouthfeel that lends itself well to various cooking methods and flavor profiles.
4. Ever wondered why they're called eggplants? Well, the name originated from the small, white eggplants that were popular in the past. These eggplants actually resembled eggs, leading to the name we know today.
5. India and China may produce the most eggplants globally, but it's New Jersey that holds the crown for the highest eggplant production in the United States. Talk about a garden state indeed!

How to Eat It
So, how should you enjoy this culinary chameleon? Start by slicing or dicing the eggplant and incorporating it into your favorite dishes. Whether roasted, grilled, sautéed, or baked, eggplant adds a rich, savory flavor and creamy texture to everything from curries and stir-fries to dips and casseroles.

Conclusion
Intrigued by the allure of eggplants? Dive deeper into the world of this versatile vegetable by watching our video eggplants. Get ready to elevate your cooking game with the purple powerhouse of the produce aisle!

Today, we're delving into the fascinating world of artichokes – those enigmatic vegetables that tantalize taste buds and spark culinary creativity. Join me as we uncover the secrets of this unique and versatile ingredient, from its humble beginnings to its culinary prowess.

How and Where It Grows:
Artichokes, revered for their tender hearts and savory flavor, are native to the western and central Mediterranean regions, as well as North Africa. These striking plants, members of the sunflower family, thrive in mild, temperate climates, where they bask in the Mediterranean sun.

Seasonality:
Artichokes have their moment in the spotlight during the spring and early summer months. This is when you'll find them at their peak, with markets brimming with fresh, vibrant globes waiting to be transformed into culinary masterpieces.

5 Fun Facts:

1. Artichokes must be picked by hand, a labor-intensive process that requires careful attention to ensure optimal quality.
2. Artichoke plants have a finite lifespan, typically producing artichokes for 5 to 10 years before their productivity declines.
3. The edible part of the artichoke is the flower bud, known as the heart. Interestingly, the artichoke is an unbloomed flower, with its tender heart nestled within protective layers of leaves.
4. Did you know that if you don't pick an artichoke, it will eventually bloom into a striking purple thistle-like flower? While visually stunning, this transformation marks the end of the artichoke's culinary journey.
5. Native to the Mediterranean and the Canary Islands, artichokes have a rich culinary history, dating back centuries. They've been prized for their flavor and versatility in cuisines around the world.

How to Eat It:
So, how should you enjoy this culinary marvel? Start by trimming the tough outer leaves, then steam, boil, or grill the artichoke until tender. Once cooked, pluck the leaves one by one, dipping them in butter or aioli before scraping off the tender flesh with your teeth. Finally, savor the pièce de résistance – the artichoke heart – a tender, flavorful morsel that's perfect for dipping, stuffing, or adding to salads and pasta dishes.

Conclusion:
Intrigued by the allure of artichokes? Dive deeper into the world of this captivating vegetable by watching our video guide on how to select, prepare, and enjoy artichokes in various culinary creations. Get ready to embark on a culinary adventure unlike any other!
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Watch our video to unlock the secrets of artichokes and elevate your culinary repertoire!

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
​

Welcome, fruit enthusiasts! Today, we're exploring the delightful world of kumquats – those petite citrus gems that pack a punch of flavor in every bite. Join Snackster Sam as we uncover the secrets of this unique fruit, from its origins to its culinary versatility.
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How and Where It Grows:
Native to Southeast Asia, particularly China, kumquats have been cultivated and enjoyed for centuries. These small, oval-shaped fruits thrive in subtropical climates and are cultivated in regions like Japan, Taiwan, and various parts of Asia. Kumquat trees bear clusters of vibrant orange fruits, adding a splash of color to the landscape.

Seasonality:
Kumquats are typically in season during the winter months, from late fall to early spring. During this time, you'll find them adorning trees in orchards and gardens, ready to be plucked and enjoyed.

5 Fun Facts:

1. Unlike other citrus fruits, the peel of kumquats is sweet, while the flesh inside is tart, creating a delightful contrast of flavors with each bite.
2. One of the unique features of kumquats is that you can eat the entire fruit, including the peel! This makes them a convenient and portable snack option.
3. Kumquats are often transformed into preserves and marmalades, adding a burst of citrusy flavor to spreads, sauces, and desserts.
4. In many cultures, kumquats are associated with good luck and prosperity, making them a popular choice during festive occasions or used as decorative elements.
5. Kumquats hold a special place in culinary traditions, where they're used to add brightness and zest to both sweet and savory dishes, from salads to cocktails.

How to Eat It:
So, how should you enjoy this tiny citrus marvel? Simply pop them whole into your mouth for a burst of tangy sweetness, or slice them thinly to add a citrusy kick to salads, desserts, or cocktails. Get creative and experiment with kumquats in your favorite recipes to discover their versatile flavor profile.

Conclusion:
Intrigued by the allure of kumquats? Dive deeper into the world of this fascinating fruit by watching our video guide on how to select, prepare, and enjoy kumquats in various culinary creations. Get ready to embark on a citrusy adventure unlike any other!
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Watch our video to learn more about kumquats and unlock a world of flavor!

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store

Hey there, Snacksters! Let's dive deeper into the delightful world of zucchini. Whether you're a seasoned snacker or just exploring healthier snack options, zucchini is a veggie superstar that deserves a spot in your snack rotation.

Where It Grows:
Zucchinis are cultivated in various regions across the globe, thriving in warm, temperate climates. You'll find them in gardens, farms, and markets in places like the Mediterranean, North America, and parts of Asia.

Seasonality:
Zucchinis come into their prime during the warmer months, typically from late spring to early fall. However, thanks to modern agricultural practices and global trade, you can enjoy zucchinis year-round, no matter the season.

5 Fun Facts about Zucchini:

1. Zucchini comes in a diverse array of colors and shapes, including green, yellow, and striped varieties. Shapes range from round to elongated, with some even resembling a winding snake!
2. Did you know that you can eat the flowers of the zucchini plant? These delicate blooms add a touch of culinary flair to dishes.
3. Zucchini boasts a mild flavor and high moisture content, making it a versatile ingredient in both sweet and savory dishes. From chocolate cake to stir-fries, zucchini adds texture and moisture to a wide range of recipes.
4. If zucchinis aren't harvested promptly, they continue to grow. In fact, the largest zucchini on record weighed a whopping 115 lbs, showcasing the incredible growth potential of this summer squash.

​Why Zucchini?
Zucchinis are not only delicious but also incredibly versatile. They have a mild, slightly sweet flavor that pairs well with a wide range of ingredients.
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Looking for a quick and easy snack? Slice up some raw zucchini and dip it in hummus or your favorite dressing for a refreshing treat. Craving something a bit heartier? Grill zucchini slices and layer them with cheese for a tasty twist on a classic sandwich. And let's not forget about zucchini bread – a moist, flavorful loaf that's perfect for breakfast or anytime snacking.

Watch the video to learn more:

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!

​I am a tropical fruit that is known for my spiky exterior and juicy, golden flesh inside. I have a sweet and tangy flavor that many people enjoy, and I'm often used in both sweet and savory dishes. 
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​My name can be traced back to the 1493, when I was discovered in the islands south of Florida by famous Spanish explorers. 

Can you guess what I am?

​I grow best in tropical and warm climates, like Costa Rica, Brazil, and Hawaii. I need lots of sunshine and a warm climate to grow and thrive.

​I don't grow from a seed. Instead, the top of the fruit is cut off and put back into the ground.

You might be surprised to know I grow out of the ground from a plant that has long spiky leaves. In the center, you'll find my fruit. When I'm starting to grow, multiple berries fuse together to make the fruit you'll eat. 

​It can take about 3 years until my plant fully grows my fruit and I'm ready to pick. I don't ripen after I'm picked, so you should eat me right away! If you are saving me for a special occasion, set me in the fridge until you're ready to eat.​ Then cut off the scales on my skin and the hard core of my fruit. 

I can be eaten fresh, added to fruit salads, used in smoothies, or even grilled for a delicious tropical twist.

Español: piña

Good job! Pineapple is delicious raw, in smoothies, and even cooked! Have you had a fresh pineapple?

Watch the video to learn more:

​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!

Get ready to embark on a crunchy journey into the world of pecans! These versatile nuts not only add a delightful crunch to your favorite dishes but also have a fascinating story from growth to harvest. Let's dive into the pecan orchards and explore the seasonality, consumption, and intriguing facts surrounding this beloved nut.

Where and How It Grows
Pecans, scientifically known as Carya illinoinensis, are native to North America and thrive in a variety of climates. The pecan tree, with its distinctive compound leaves, provides shade and shelter to the developing nuts during the growing season. As the pecans mature, they are protected by a green husk that keeps them safe throughout the summer. When it's time for harvest, the husk undergoes a magical transformation, turning from green to brown, signaling that the pecans are ready to be picked.

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
​

Are you wondering what persimmons taste like and fun information? Persimmons are vibrant orange fruits that not only add a burst of color to your fruit bowl but also pack a sweet and flavorful punch.

Let's take a journey into the origins, cultivation, and fascinating facts about this ancient fruit, and discover the best ways to savor its unique taste.

Where and How It Grows
Persimmons, scientifically known as Diospyros, have their roots deeply embedded in China, where they were cultivated over 2,000 years ago. Today, China continues to be the largest producer of persimmons. These fruit-bearing trees thrive in temperate climates, with varieties found in Asia, Europe, and North America.

Persimmons come in various shapes and sizes, but the two main kinds you'll encounter are the Fuyu and Hachiya. Fuyu persimmons are a joy to eat while still firm, offering a crisp texture and a slightly sweet taste. On the other hand, the Hachiya variety demands patience. These should be fully ripe and soft before indulging in their succulent, honey-like flesh.

The persimmon tree, with its distinctive glossy green leaves and vibrant orange fruits, adds aesthetic appeal to orchards. Interestingly, the wood of the persimmon tree boasts remarkable strength, making it a popular choice for crafting golf club heads, pool cues, furniture, and more.

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
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​I have a long history of being a desired fruit. I'm actually a berry and my juicy inside is full of seeds, called arils. I'm usually red, but I have a variety of hues from yellow to deep red.

​I grow on shrubs, bushes, or trees. I'm very versatile in how I can grow. In fact, my tree can be used to make Bonsai trees (small trees about 12 inches tall). I am from the Middle East, and I like a hot, dry climate.

​After growing for about 7 months, I'm ready to be picked. I don't ripen off the tree, but I can be stored in the refrigerator for up to 2 months. My arils (the juicy seeds you eat) can be even frozen. There are many different methods to separate my arils from the spongy membrane that holds the inside together, but it's worth the trouble!

Español: granado

You're right! Have you tried pomegranate?

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
​

​I'm one of the world's favorite spices. I'm in some of the most popular desserts. I bet you didn't know that I am the bark of a tree. 

In ancient history, I was an expensive gift given to important rulers, like kings, queens, and pharaohs. 

​Can you guess what I am?

I grow on a tree. I am native to Sri Lanka, a small country next  to India. My tree grows berries, which you can also eat. To make the spice, only the bark and leaves are used. Farmers plant and grow the tree for two years, then cut the stems at the ground. The next year, many new shoots (like branches) grow. ​

​After I'm cut down, farmers have to work quickly while the wood is fresh. The outer bark is scraped off then the trees are hit to loosen the inner bark. The bark is then cut and dried where it curls into rolls. 

After its dry, it's cut into smaller sections or ground into powder.

Español: canela
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​Isn't that amazing that cinnamon is bark from a tree? 

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!

​I'm the fastest growing annual plant. I love the cold, so I'm usually grown in the spring or late fall. I'm usually green, but my flower can also be purple. 

Can you guess what I am?

​I grow on the ground in gardens and farms across the world.

I need sun, cool temperatures, and nutritious soil to grow. I am so easy to grow, I am available year-round. My plant has thick, sturdy stems and large green florets that make me easily recognizable.

​The part that is picked is actually a flower. After I'm picked, I should be kept cool in a damp towel in the refrigerator. 

When you're ready to eat it, just wash with cold water, cut it up, and enjoy raw or cooked. I can be added to soups, salads, and even as a raw snack with dips.
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Español: brócoli
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​You're right!

Did you know you can eat the broccoli sprouts, the leaves, and the flower?  The flower is the part you normally eat!

​I am technically a fruit, but you find me in the vegetable section at the grocery store. I am a type of summer squash. I can be green, yellow, or white. The variety you get today comes from Italy. You can eat my flesh, skin, seeds, and even my flower!

​Can you guess what I am?

​I grow on a bush-like vine. I grow in warm climates. I need lots of sun to grow. 

My plant has boy and girl flowers. Bees and other insects pollinate the flowers, and then my fruit grows. 

​I grow fast! Within 1 to 2 months, I'm ready to pick. Keep me on the plant and I will keep growing! The largest of me was over 8 feet long! That's huge! But you wouldn't want to eat me, I'm best when I have the most flavor when I'm small!

Once I'm picked, I can be made into anything, from bread to chocolate cake! 

Español: calabacin

​Did you guess Zucchini? Zucchini can be eaten fresh or made into a lot of foods!

​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store

​I'm native to the United States and have been an important food for American Indians. Now, I'm most commonly eaten for a day full of turkey and stuffing - like Thanksgiving! I have a lot to offer and can be enjoyed year round.

Can you guess what I am?

​I'm a berry, and I grow on vines in northern United States. I grow in a bog, which is a special wetland with sand, gravel, and a plant called peat. My plant grows every year and can live a very long time! I take my sweet time to grow... 16 months! Many people think I grow in water, but I don't.

​I'm actually not picked. The bog where my plants grow are flooded with water. If I'm ripe, I'll float! Then I am picked up with a special truck. 

Even though I take a long time to grow, I never get sweet when I ripen. I'm tart and am usually cooked with sugar. I can also be dried and juiced!

Español: arándano​

Did you eat cranberries for Thanksgiving? Happy Thanksgiving from Snackster Sam! We are grateful for YOU!

Watch the video to learn more about cranberries!

​​Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store.
​

​I look a lot like a carrot and I smell like parsley. I'm actually related to both plants.

While I taste delicious, I'm not that popular. It's possible that you have never tried me.

What am I?

​I grow IN the ground. Leave me there until winter's frost, and I become sweeter!

Before cane sugar, I was used to sweeten foods. 

​I'm known for my distinct flavor and crunchy texture.

After I'm picked, I should be put in the fridge and kept cool. I'm most commonly baked, but I can be eaten raw too.

​Español: ​chirivía

Parsnips are full of flavor and sweet crunchy vegetables! If you haven't tried one, you should!

The parsnip (Pastinaca sativa) is a root vegetable.
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The parsnip is native to Eurasia; it has been used as a vegetable since antiquity. It was cultivated by the Romans. It was used as a sweetener before the arrival in Europe of cane sugar.

The plant is closely related to carrot and parsley; all belong to the family Apiaceae. Its long, tuberous root has cream-colored skin and flesh. Left in the ground to mature, it becomes sweeter in flavor after winter frosts.
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Parsnip Facts for Kids. Kiddle Encyclopedia.